Not to be mistaken with its sour Belgian cousin gueze/gueuze, Gose originated in the 16th century in the nearby town of Goslar, taking its name from the river Gose. Originally, Gose fermented spontaneously, imbued with a lemon-sharp tartness from the presence of lactobacillus, a quenching, light and dry mouthfeel, and thirst-making salinity.

The style was revived in the early 2000s, its popularity in its native Germany growing in line with reinventions of the style in the American craft beer scene, pioneered by breweries such as Westbrook, Off Color and Lost Nation. Our recipe is based on the traditional form of this sour and salty wheat beer, inoculated with lactobacillus for tartness, coriander for herbal notes and salt for its crisp, refreshing salinity.