Changes

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 wormwood and Cinnamoncinnamon. 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>