tag:blogger.com,1999:blog-21271644.post4897659458118471444..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: The Weird, Wonderful World of GoseJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-21271644.post-46026937228416702812009-09-01T11:37:45.965-07:002009-09-01T11:37:45.965-07:00I know I'm a little late to the party here, bu...I know I'm a little late to the party here, but just wanted to throw in my two cents...<br /><br />First, in response to Stan's second comment, I understand Ohne Bedenken once served Bayerischer Bahnhof on draft but when I was there in late 2007 it was definitely Döllnitzer (unless the waiter lied to me and served me bottled beer in a glass).<br /><br />And Dan, I'd recommend WLP320 Chibehttps://www.blogger.com/profile/00255790557381362058noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-15122969056848680932009-05-22T09:06:07.159-07:002009-05-22T09:06:07.159-07:00Dan, it's been a little while since I had the beer...Dan, it's been a little while since I had the beer, but to my recollection, none. They get the sourness from a lactic addition, not the yeast. My guess is a more traditional lager yeast is probably in order, rather than a weisse.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-55947583354006777152009-05-21T14:38:24.222-07:002009-05-21T14:38:24.222-07:00Jeff - How much clove and/or banana did you get in...Jeff - How much clove and/or banana did you get in the gose? I've had the Leipzeger here in VA, and remember it being pretty subtle. I'm drying to put together a recipe to brew 5 gallons and the yeast choice is the hardest part. Thanks for the help.Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-959348672910256572009-03-31T17:30:00.000-07:002009-03-31T17:30:00.000-07:00My local brewery, Golden City, in Golden, Colorado...My local brewery, Golden City, in Golden, Colorado, made a Gose a little over a year ago, maybe the summer before last. It was fantastic, and now, seeing how rare the style is, I'm especially glad that I got a chance to try one. Hopefully this style will become more prevalent, because it is certainly a shame that it's so hard to find.Shannon Rhaehttps://www.blogger.com/profile/17003335509700681171noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-85479572676270594702009-03-24T10:16:00.000-07:002009-03-24T10:16:00.000-07:00Stan --it was late evening when we got to Ohne Bed...Stan --<BR/><BR/>it was late evening when we got to Ohne Bedenken, so I didn't get to see much except the main bar. I took a peek in the basement, but it was empty at the time.<BR/><BR/>the Ohne Bedenken gose is from Bahnhof?Aaron J. Grierhttps://www.blogger.com/profile/10394251635346173495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-35530077060659383722009-03-23T18:27:00.000-07:002009-03-23T18:27:00.000-07:00Aaron - Of you had the draft Gose at Ohne Bedenken...Aaron - <BR/><BR/>Of you had the draft Gose at Ohne Bedenken - what a great place, huh? did you check out all the parts? - it would have been from Bahnhof. They have Rittenguts in bottles.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-64130187194432049252009-03-23T17:54:00.000-07:002009-03-23T17:54:00.000-07:00I was in Leipzig last fall and just happened to vi...I was in Leipzig last fall and just happened to visit the Ohne Bedenken brewpub, since the Bahnhof brewery was reservation-only the evening we decided to head out. the crowd at Ohne Bedenken were having a great time and the waitress was incredibly friendly. both the gose and our food were delicious. I recall thinking of the gose as the tasty result of berlinerweisse and hefeweisse having Aaron J. Grierhttps://www.blogger.com/profile/10394251635346173495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-6807806161471777112009-03-23T17:22:00.000-07:002009-03-23T17:22:00.000-07:00Stan, thanks for the insight. I regret I've never...Stan, thanks for the insight. I regret I've never visited Germany--makes even a beer <I>blogger</I> feel like a piker. Incidentally, I got the stats off the importer's site, and they may be regarded as approximations. They have the beer listed at 4.5%, the bottle says 4.6%. They say 60% wheat, but I'm not surprised to hear you say 51%.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-34283946683139164182009-03-23T14:07:00.000-07:002009-03-23T14:07:00.000-07:00Jeff,Since I was there and took notes . . . it is ...Jeff,<BR/><BR/>Since I was there and took notes . . . it is made with 51% wheat and 49% barley malt.<BR/><BR/>Bahnhof produces its own lactic acid and adds it preboil. The brewer does not pretend this is like they made it in the old days - either spontaneous fermentation or using a sour mash - or that it is as sour. <BR/><BR/>In fact it is not as sour at the Dollnitzer Ritterguts Gose, also Anonymousnoreply@blogger.com