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Gose
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* [http://wilder-wald.com/2017/07/26/gose-yeast/ Gose from Goslar was probably fermented with yeast residing in spruce barrels (Benedikt Koch'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 gose that is 100% floor-malted wheat, lautered with straw, boiled for 2 hours, and spontaneously fermented.]
== Video ==