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 and Cinnamon. Gose had less lactic acid than Berliner Weisse, however , it was described as being more sour 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="Koch1" /> The original gravities of historical Gose seemed to change through time. In the mid 1850's1850s, 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's. 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/ Koch, Benedikt. "Gose Original Gravity". Wilder-wald.com blog. 02/17/2017. Retrieved 02/26/2017.]</ref>

* [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.]