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'''Gose''' (''Goes-uh'') is a salty, sour, beer from Goslar, Germany that is brewed with at least 50% malted wheat (although a few historical sources say that Gose was brewed with 100% wheat <ref name="Rausch1Koch1">[http://wilder-wald.com/2017/02/17/gose-malt-bill/ RauschKoch, Benedikt. "Gose Malt Bill". Wilder-wald.com blog. 02/17/2017. Retrieved 02/26/2017.]</ref>). Gose has a low hop bitterness and aroma and gets a lemony character from the use of coriander. The straw-like colored Gose (2-6 SRM) sits at a sessionable ABV around 3-5%, made up of mostly pilsner and wheat. Gose is usually unfiltered, so some haziness is to be expected .<ref>[http://en.wikipedia.org/wiki/Gose Wikipedia. Gose. Retrieved 4/1/2015.]</ref>.

Historical texts suggest that some versions of Gose underwent an initial spontaneous fermentation that formed a "leather like" barrier over the beer, and yeast was only pitched when the beer "was given away". A bacteria described as "Bacterium acetosum" in 1897 was identified as one of the important microbes that make Gose. This bacteria was described as an acetic acid producer, and could also be used to make vinegar. This bacteria was also hypothesized as being responsible for forming this "leather like" [[pellicle]], although speculation includes the possibility of the presence of a SCOBY. Some sources indicate that Gose was also bottled in thin long neck bottles without a cork, and the bacteria reformed the "leather like" pellicle in the neck of the bottle that when dried out captured the CO2 in the bottle (the exact mechanism of how the "pellicle" dried out and became sturdy enough to hold carbonation is not understood). Coriander was not traditionally used in the brewing of Gose, but spruce branches were used for lautering and spiced versions used Vermouth and Cinnamon. Gose had less lactic acid than Berliner Weisse, however it was described as being more sour than Berliner Weisse. This was probably due to higher amounts of acetic acid in Gose from the spontaneous fermentation and the acetic acid producing bacteria <ref>[httpFile://wilder-wald.com/2017/02/15/gosslarsche-gose/ Rausch, Benedikt. "Gosslarsche Gose"Book. Wilder-wald.com blog. 02/15/2017. Retrieved 02/26/2017.]</ref><ref>jpg|thumbnail|right|200px|[https://www.facebookbrewerspublications.com/groupsproducts/MilkTheFunk/permalink/1552523014775907/ Translations by Benedikt Rausch of 1800's texts on how gose-brewing-a-classic-german-beer-for-the-modern-era?gclid=CjwKCAjw3qDeBRBkEiwAsqeO7vw1kvhMERGo5-Fvcx--hwAqMXxwFg-JoEOdhwl1ULglztfKP-kLSBoC-C8QAvD_BwE "Gose was made, including bottling without corks and spontaneous fermentation on MTF, with speculative comments : Brewing a Classic German Beer for the Modern Era" by Richard Preiss.01/17/2017Fal Allen.]</ref>. ]]

'''For a full history of Gose, see the book "Gose: Brewing a Classic German Beer for the Modern Era" by Fal Allen.''' Historical texts suggest that some versions of Gose underwent an initial spontaneous fermentation that formed a "leather-like" barrier over the beer, and yeast was only pitched when the beer "was given away". A bacteria described as "Bacterium acetosum" in 1897 was identified as one of the important microbes that make Gose. This bacteria was described as an acetic acid producer, and could also be used to make vinegar. This bacteria was also hypothesized as being responsible for forming this "leather-like" [[pellicle]], although speculation includes the possibility of the presence of a SCOBY. Some sources indicate that Gose was also bottled in thin long neck bottles without a cork, and the bacteria reformed the "leather-like" pellicle in the neck of the bottle that when dried out captured the CO2 in the bottle (the exact mechanism of how the "pellicle" dried out and became sturdy enough to hold carbonation is not understood). Coriander was not traditionally used in the brewing of Gose, but spruce branches were used for lautering and spiced versions used wormwood and cinnamon. Gose had less lactic acid than Berliner Weisse, however, it was described as being sourer than Berliner Weisse. This was probably due to higher amounts of acetic acid in Gose from the spontaneous fermentation and the acetic acid-producing bacteria.<ref>[http://wilder-wald.com/2017/02/15/gosslarsche-gose/ Koch, Benedikt. "Gosslarsche Gose". Wilder-wald.com blog. 02/15/2017. Retrieved 02/26/2017.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1552523014775907/ Translations by Benedikt Koch of 1800's texts on how Gose was made, including bottling without corks and spontaneous fermentation on MTF, with speculative comments by Richard Preiss. 01/17/2017.]</ref> Most historical Gose beers were probably brewed with 100% air -dried malted wheat, although one example was reportedly brewed with 55% barley malt. Table salt was often added, and/or highly mineral water .<ref name="Rausch1Koch1" />. The original gravities of historical Gose seemed to change through time. In the mid 1850's-1850s, they seemed to be around 13-14°P (1.053-1.057 SG). In the early 1900's1900s, the original gravities seemed to become smaller at around 9-10°P (1.036-1.040 SG), although some versions were still brewed with the higher starting gravities of the 1850's1850s. Gose had a high finishing gravity with attenuation of around 60%, indicating that the beer might have been served young and with some amount of residual sweetness .<ref>[http://wilder-wald.com/2017/02/21/gose-original-gravity/ RauschKoch, Benedikt. "Gose Original Gravity". Wilder-wald.com blog. 02/17/2017. Retrieved 02/26/2017.]</ref>.

* [https://www.brewerspublications.com/products/gose-brewing-a-classic-german-beer-for-the-modern-era?gclid=CjwKCAjw3qDeBRBkEiwAsqeO7vw1kvhMERGo5-Fvcx--hwAqMXxwFg-JoEOdhwl1ULglztfKP-kLSBoC-C8QAvD_BwE Published book "Gose: Brewing a Classic German Beer for the Modern Era" by Fal Allen.]* [http://wilder-wald.com/category/allgemein/ Benedikt RauschKoch's blog on historical research of Gose.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1552523014775907/ Translations by Benedikt Rausch Koch of 1800's texts on how Gose was made, including bottling without corks and spontaneous fermentation on MTF.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1608956442465897/ Speculation by Rausch Koch on the possibility of propionic acid producing bacteria in Gose on MTF.]* [http://wilder-wald.com/2017/07/26/gose-yeast/ Gose from Goslar was probably fermented with yeast residing in spruce barrels (Benedikt RauschKoch's blog).]* [http://wilder-wald.com/2017/09/24/how-gose-got-salty/ Benedikt Koch's water report of the salinity of the Gose river, speculation on where the saltiness in Gose came from, and how the Germans distributed water from the Gose river to breweries and homes in Goslar.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/3196907897004069/ Benedikt Koch and Samuel Aeschlimann of Eureka Brewing blog and Blackwell Brewing in Switzerland make a traditionally inspired Golsar style gose that is 100% floor-malted wheat, lautered with straw, boiled for 2 hours, and spontaneously fermented.]

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The ''Milk The Funk Gose'' is an '''8 gallon (8 gallons in the fermenter) ''' recipe for a lemony, tart, and lightly salty beer that will quench any thirst on a summer's day. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system.

| [http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CBWPilsenLightDME.pdf Briess CBW® Pilsen Wheat Light Dried Malt Extract] (or similar) ||3 lbs||50

| Salt ([https://en.wikipedia.org/wiki/Fleur_de_sel fleur de sel])||0.5 oz(for an 8 gallon batch) || 0 min

| Ground Coriander Seed ||1 oz(for an 8 gallon batch) || 0 min

'''No hops if possible.''' Any amount of hops will prevent lactic acid production with ''Lactobacillus plantarum''. '''  If hops have to be used for legal reasons (for commercial breweriesin the US, for example):{| class="wikitable sortable"! Hop !! Weight !! Use !! Alpha Acids|-| Golding (UK)||then use 2 oz||Mash hop, or add of UK Goldings after souring||8 AAU|-|}during the second boil if kettle souring. If not kettle souring then use 1.2 ounces per BBL (0.04 ounces per gallon) in the mash so as to limit any inhibition as much as possible.

: <nowiki>*</nowiki> If OYL-605 is not available, substitute it with a probiotic culture such as Goodbelly Mango or Swansons Plantarum. See [[Alternative_Bacteria_Sources#Culturing_from_Probiotics|Culturing From Probiotics]] . <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1283311738363704/ MTF conversation about substituting OYL-605 if it is not available. 04/12/2016.]</ref>.

* [[Sour WortingWort Souring]]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1552523014775907/ Translations by Benedikt Rausch Koch of 1800's texts on how Gose was made, including bottling without corks and spontaneous fermentation on MTF.]