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Alcoholic drinks from Goslar, then Leipzig and Halle, Germany
Historical gose was a top-fermented double wheat beer of wheat, barley and hops, named for Goslar and reaching Leipzig about 1730. In the 1870s it left the brewery still warm in casks dosed with yeast, was bottled in long-necked bottles plugged by its own rising yeast, and ripened in the tavern cellar until it turned pleasantly sour, which in winter took ten to twelve weeks.
| Wheat, barley and hops | The ingredients the brewers named; a rumoured powder added after a set boiling time was kept secret[gartenlaube1872] |
| Yeast | Added to each cask after filling[gartenlaube1872] |
| Starter | yeast added to each cask at the brewery (1870s) |
Total time across the recorded steps: 2.3 months – 2.8 months
What changes: Wheat, barley and hops are brewed and boiled into wort
It was said that a secret powder was stirred in after the wort had boiled for a set time [gartenlaube1872]. Output: boiled wort.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Historical gose was a top-fermented double wheat beer of wheat, barley and hops, named for Goslar and reaching Leipzig about 1730. In the 1870s it left the brewery still warm in casks dosed with yeast, was bottled in long-necked bottles plugged by its own rising yeast, and ripened in the tavern cellar until it turned pleasantly sour, which in winter took ten to twelve weeks. Made in 5 steps over 2.3 months – 2.8 months. The longest step, ripen in the cellar until sour, takes 2.3–2.8 months (Hofmann F. 1872). Yeast (Hefe), added to each cask after filling; the 1872 article names no species does most of the fermenting.
| Main step | 2.3–2.8 monthsReported[gartenlaube1872] | Ripen in the cellar until sour |
|---|
Modern gose is brewed with salt and coriander and soured with Lactobacillus in the brewery [WP:Gose]. The 19th-century Leipzig gose was a wheat-barley-hop beer that left the brewery with added yeast and soured slowly in the bottle in the tavern cellar, so each tavern judged when it was ripe [gartenlaube1872].
A single strong thunderstorm could turn all the gose in its path to vinegar, and the spoiled drink had to be poured away [gartenlaube1872].
Every number is labelled with how it is known. How this atlas is made
Gose takes its name from the Gose stream at Goslar; Knaust's 1575 book describes it as sweet at first and later winey-sour, and towns such as Quedlinburg, Halberstadt and Wernigerode copied it [gartenlaube1855]. Gose reached Leipzig about 1730, and a jubilee of its introduction at Eutritzsch was planned in 1888 [gartenlaube1872, gartenlaube1888].
