The final installment in this series continues with a look at modern methods for brewing gose. Two delectable modern interpretations of gose brewed in Saxony are described below as well.
Downloads
- So the Story Goes – The Story of Gose, Part V (348-351_BWI_1705)
The aroma of Southern German wheat beer or “weissbier” is less dependent upon on the concentrations of individual substances and much more on the interplay of these substances and their overall composition relative to one another. The interplay between esters, higher alcohols and other key components, such as 4-vinyl guaiacol, determine which notes dominate in weissbier. The desired aroma profile (estery-fruity, yeasty, clove-like or neutral) can be achieved by guiding the formation of the respective aroma compounds through technological means. However, some knowledge of the composition of these individual substances is essential. In order to provide breweries with an understanding of how this can be done, the Weihenstephan Research Center for Brewing and Food Quality has offered the “aroma profile” analysis package for several years now.
Downloads
- Aroma compounds in Southern German wheat beer – an overview (334-339_BWI_1605)
The final two installments in this series serve as a guide to the methods employed for producing gose over the many centuries of its existence. Though some of the details of its production have been lost to the mists of time or have gone to the grave with its secretive brewers, written records have preserved at least some of the ingredients and techniques used to brew gose at various points in its history. Two ingredients collectively unique to gose seem to have remained constant throughout the beer’s long existence: coriander and table salt.
Downloads
- So the Story Goes – The Story of Gose, Part IV (246-251_BWI_1704)
Have you ever wanted to explore the wild beers of Belgium? Perhaps it’s a bit challenging attempting to drive the highways or take trains and buses around the byways of the Belgium in search of the breweries still producing authentic lambic? What if you could taste all of them – most of them on tap – at one location with like-minded individuals in an agreeable venue? If this is what you seek, then the Weekend der Spontane Gisting (Weekend of Spontaneous Fermentation), organized by the Opstalse Bierpallieters, fits the bill perfectly.
Downloads
- A weekend of spontaneous fermentation (262-263_BWI_1604)
