As Paste has already reported, Gose is so hot right now. Pronounced “Go-zuh,” the suddenly-trendy style originated in the town of Goslar, Germany, in the early 16th century, traditionally brewed with salted water and 50% malted wheat, spiced with coriander and hops, and fermented with traditional yeasts as well as lactic bacteria to deliver a serious sour punch. The style spread across Germany, reaching a fever pitch three centuries later—but practically disappeared after the destruction of most of the breweries during World War II…until it recently resurfaced in legions of hip craft breweries in the United States thirsty for a new way to play with beer.
This is a decidedly good thing.
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