WHAT IS IT?
A bright sour beer with a lick of salt in the finish and lots of Champagne-style bubbles.
SAY IT LIKE
Colour: Hazy sunshine
Bubbles: Very high
It began around the year 1000, in the salt-mining town of Goslar, Germany. Harnessing the town’s salty river water, brewers added lactobacillus (the bacteria that sours yogurt) for acidity, wheat for body, next-to-no hops and coriander seeds to spice it up. Nearly extinct, the style was popularized by American craft breweries in the early 2000s. These days goses are often fruited or dry-hopped.
• Nachos & guacamole
• Indian curries
What’s the diff between a gose and a gueuze?
A gueuze is a spontaneously-fermented lambic-style ale from the Brussels region of Belgium. Made with wild yeast, it’s dripping with funky barnyard flavours. It’s pronounced “gooze.”
Six must-try B.C. goses
Corvus Lingonberry Lime Gose, Ravens Brewing
Yuzu Gose, Île Sauvage Brewing
Sour Wheat Gose, Field House Brewing
Mezcal Gose, 33 Acres Brewing
Botanik Gin Gose, Strange Fellows Brewing
Hibiscus Gose, Persephone Brewing