Is it accurate to call gose, a salty, 1,000-year-old German wheat ale, mainstream? The answer from Brewmaster Brian Edmunds at Breakside Brewing in Portland, OR, is decidedly yes. “We actually do—or have done—a number of different ‘Old World’ styles at different points,” he says.
Culture - Full Pints Some extinct beers make a return September 1, 2012 - Ben Keene
Beer of the Week - Staff Reviews July 17, 2012 - Win Bassett
An ancient German beer style under revival by craft brewers in America, the gose (pronounced “goes-a”) is typically noted for its tartness and mineral characteristics due to the use of coriander and salt. Widmer’s version of this beer, the Marionberry Hibiscus Gose, pours a vibrant apricot color from the bottle. It maintains a tight head with everlasting, lively bubbles... View Article
Full Pints - Live Beer - Travel - Travel Features May 1, 2009 - Stan Hieronymus
Set in the lush valley of the Swabian mountains, Stuttgart advertises itself as “the new heart of Europe,” proudly high tech and industrial. Tourist brochures promote mineral spring spas, the arts and that 500 vineyards cover the nearby hillsides. But look under the hood and, as in much of Germany, beer remains an integral part... View Article