A Gose is actually classified as an ale, not a lager. While it may seem confusing at first, the distinction between ales and lagers lies in the type of yeast used and the fermentation process.
Ales are brewed using a top-fermenting yeast, which means that the yeast ferments at warmer temperatures and floats to the top of the fermentation vessel. This results in a faster fermentation process and typically produces ales with a more robust and fruity flavor profile.
On the other hand, lagers are brewed using a bottom-fermenting yeast, which ferments at cooler temperatures and sinks to the bottom of the fermentation vessel. This slow fermentation process results in a cleaner and crisper flavor profile, often associated with lagers.
The Gose style of beer falls under the ale category because it is brewed using a top-fermenting yeast. It is typically fermented at warmer temperatures, around 15-20 degrees Celsius (59-68 degrees Fahrenheit), and the yeast rises to the top during fermentation.
Gose is also known for its unique brewing process, which involves adding salt and coriander to the beer during the brewing process. This gives Gose its characteristic salty and slightly sour taste, making it a refreshing and tangy beer style.
It’s important to note that the Gose style has evolved over time and has seen variations in brewing techniques and ingredients. Traditional Gose from Germany is brewed using a blend of malted barley and wheat, while American versions may incorporate additional ingredients like fruit or spices.
Gose is classified as an ale due to its use of top-fermenting yeast and warm fermentation temperatures. Its distinct flavor profile, with a balance of saltiness and sourness, sets it apart from other beer styles and makes it a unique and enjoyable choice for beer enthusiasts.