Talk:Gose

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Comment[edit]

The German version of this article states that Gose is known as lambic in Belgium and France. However, this article states that Gose should not be confused with Geuze which is a type of lambic. Maybe someone with more knowledge on this subject can clarify things? I can fix the German if that's what's wrong. --Millard73 21:54, 31 December 2006 (UTC)[reply]

The following sentence cannot be true: "A description in 1740 stated "Die Gose stellt sich selber ohne Zutuung Hefe oder Gest" ("Gose ferments itself without the addition of yeast")." The basic understanding that beer fermented through the action of yeast was not understood until Louis Pasteur (1822-1895). Prior to that, scientists thought fermentation to be a chemical process, and that yeast was a byproduct. Perhaps the statement does exist to describe how Gose was produced in 1740; however, the statement was not a description in 1740, but may have been written by modern brewers who now use yeast and lactobacillus to achieve the fermentation that provides Gose's distinctive character. --Beer Fox (talk) 17:14, 3 July 2009 (UTC)[reply]

It's a common misconception that no-one knew about yeast before Pasteur. What Pasteur did was explain exactly what it was and how it worked. People had known about it for hundreds of years. They understood yeast was necessary for fermentation. Brewers harvested yeast from one brew and added it to another. Much as sourdough bakers would do. I can find plenty of German references to yeast before 1850. I've a book printed in Bamberg in 1818, where they say that at the beginning and the end of the brewing season, they used top-fermenting yeast because it was too warm for bottom-fermenting yeast. In Pilsen they went over to bottom-fermentation in the 1840's. They not only knew what yeast was and it's role in fermentation, but also that there were different types. The quote I supplied was from a book originally published in 1740. If you want, I'll send you the images from the book. You can find my email address here: http://www.europeanbeerguide.net/ Patto1ro (talk) 19:55, 3 July 2009 (UTC)[reply]

Patto1ro: if you can provide a bibliographic reference for the book we can work it into the text. That should help make it clear that the statement is supported by a verifiable source, so that we can avoid this sort of discussion in the future. --LarsMarius (talk) 09:35, 13 October 2009 (UTC)[reply]

@Patto1ro: Please check whether you quoted that book correctly and please send information on the book, i.e. title, author, etc. Thanks! --Espoo (talk) 19:22, 17 December 2021 (UTC)[reply]

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Lactic acid bacteria[edit]

Two editors have changed the section where it says lactic acid bacteria is added to Gose to sour it to say that the sourness comes from an infection. I have a source that says lactic acid bacteria is deliberately added: "Gose Häppchen:100 Jahre Gosenschenke Ohne Bedenken", 1999, pages 13 - 63. It's a book published in Leipzig, the home of Gose, by the pub that revived the beer. If anyone has any authoritative sources that support the infection hypothesis, we can continue this discussion. Otherwise, I think we should leave the text as it is.Patto1ro (talk) 21:04, 27 June 2009 (UTC)[reply]

Everyone is correct. The beer (malt actually) is infected with lactic acid bacteria.24.91.118.172 (talk) 05:51, 4 April 2013 (UTC)[reply]

Reinheitsgebot[edit]

The article states that Gose doesn't meet the Reinheitsgebot standards because of the spices, but my understanding is that wheat is prohibited as well. The current standard doesn't prohibit it, but I think that has another name. It's a minor point, but could be confusing (I certainly am). -Athaler (talk) 16:20, 16 December 2009 (UTC)[reply]

American variant[edit]

In an article that discusses the near-extinction of Gose, I think it's highly relevant to note that the style continues to be brewed elsewhere than just Germany as well. I understand that the style is regional, but just about all beer styles originated as regional styles; that doesn't seem like a basis for exclusion from Wikipedia. Dyrnych (talk) 00:19, 14 August 2013 (UTC)[reply]

Speaking of american variants, I believe Reuben's and 7 seas, from Seattle and Gig Harbor respectively, are also making a 'proper' gose, without additives. Not sure what the full rigmarole for y'alls editing is, so I'll just leave this here and hope it reaches an interested party. — Preceding unsigned comment added by 2601:600:C680:C030:BC14:132D:74FD:FF40 (talk) 09:54, 21 January 2020 (UTC)[reply]

Conflicting history[edit]

After seeing, unsourced claims by the German Beer Institute that Gose dates back to 983. I did some digging and found somebody who did some more digging than I. Checkout this article: https://www.beersyndicate.com/blog/gose-and-gueuze-a-tale-of-two-sours-act-1/

The author concludes that the earliest possible date for Goslar beer was 1181 but the earliest is was known as Gose beer was 1470. Regardless, both of these dates are earlier than the one mentioned in this article. It seems like the history section needs some revision. Since I don't read German, I don't feel qualified to list the primary sources that we mentioned in the aforementioned article. — Preceding unsigned comment added by Djensen47 (talk • contribs) 17:44, 1 August 2016 (UTC)[reply]

Attribution[edit]

Text and references copied from Democracy Manifest video to Gose. See former article's history for a list of contributors. 7&6=thirteen (☎) 14:54, 28 April 2020 (UTC)[reply]