Gose, Brewing a Classic German Beer for the Modern Era by Allen, Fal -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication Table of Contents Foreword Acknowledgments Introduction Chapter 1: The History of Gose

The Legend of Gose Goslar: The Town and Its Beer Gose in Goslar Gose Out of Goslar: The 1500s Through the Early 1900s

Leipzig Eutritzsch and the Gosenschänke

Gose in Post-War Germany

Without a Concern Enthusiasm for Gose Grows

The World Discovers Gose

Chapter 2: Flavor Profiles of Gose

Acidity and pH

Perception and Titratable Acidity

Gose in the Contemporary Period (mid-1900s to Present Day)

Specifications of Contemporary Gose Flavor Profile

Gose in the Modern Period (1600–1900)

Specifications of Modern Period Gose Flavor Profile

Gose in the Middle Ages (950–1400)

Specifications of Middle Ages Gose Flavor Profile

Published Descriptions of Gose

Chapter 3: Ingredients

Water Malt

Barley Oats Wheat Adjuncts

Hops

Hop Selection

Yeast

Terminal Acid Shock Wild Ferments and/or Spontaneous Fermentation

Spices

Hot Side Additions Cold Side Additions Coriander Gruit Spruce

Fruit

Color, pH, and Astringency Hot Side Fruit Additions Cold Side Fruit Additions

Salt

Types of Salt Salts of the World How Much Salt? Adding the Salt

Souring Agents

Bacterial Souring Agents Lactic Acid Bacteria Hop Tolerance Foam Degradation Haze Attributes of Common Lactic Acid Bacteria Strains of Lactobacillus

Chapter 4: Brewhouse Operations

Milling

Detour 1: Sour Mashing

Mash-in Vorlauf Lautering and Sparging

Detour 2: Kettle Souring

The Boil

Kettle Hops

Whirlpool and Heat Exchange Souring the Beer

Souring Mash Kettle Souring High-Acidity Brewing Conclusions to Using Bacteria as a Souring Agent Some Non-Bacterial Souring Options Lactobacillus and Mixed Fermentations

Cleaning and Sanitation

Cleaning Sanitation

Chapter 5: Cellar Operations

Yeast Pitching Fermentation

Level of pH During Fermentation Secondary Fermentation Additions

Aging and Conditioning

Carbonation

Chapter 6: Packaging and Service

A Historical Perspective on Gose Packaging Service Pub Mix-Ups Food Pairing

Chapter 7: Gose Recipes

SeaQuench Sour “Strong English” Gose Haarlemmermeer “K”ose Yuja Gose Ruben’s Gose Tiny Bubbles Guimas Gose Bullpen Hijinks Sunflower Seed Gose Geisterzug Gose Gose Long Gosaic (100% Mosaic Dry-Hopped Gose) Keypunch Gose (Frehmten) Bestekrug Gose Gruit Gose Moroccan Preserved Lemon Gose Heretic & Fuller’s Collaboration Blackberry Gose Yuzu Isuzu Supermarket Gose The Traveling Plum (Li Hing Mui-Inspired Gose) Blood Orange Gose Water Chopper Gose Salvation Mountain Gose The Kimmie Gose Hard Case Gose Deep End Gose Lemonaze Gose Otra Vez Prickly Pear and Grapefruit Gose

Bibliography Index

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