Chapter 1: The History of Gose
Gose Out of Goslar: The 1500s Through the Early 1900s
Eutritzsch and the Gosenschänke
Chapter 2: Flavor Profiles of Gose
Perception and Titratable Acidity
Gose in the Contemporary Period (mid-1900s to Present Day)
Specifications of Contemporary Gose
Gose in the Modern Period (1600–1900)
Specifications of Modern Period Gose
Gose in the Middle Ages (950–1400)
Specifications of Middle Ages Gose
Published Descriptions of Gose
Wild Ferments and/or Spontaneous Fermentation
Attributes of Common Lactic Acid Bacteria Strains of Lactobacillus
Chapter 4: Brewhouse Operations
Conclusions to Using Bacteria as a Souring Agent
Some Non-Bacterial Souring Options
Lactobacillus and Mixed Fermentations
Level of pH During Fermentation
Chapter 6: Packaging and Service
A Historical Perspective on Gose Packaging
Bullpen Hijinks Sunflower Seed Gose
Gosaic (100% Mosaic Dry-Hopped Gose)
Heretic & Fuller’s Collaboration Blackberry Gose
The Traveling Plum (Li Hing Mui-Inspired Gose)