We’d barely been in Goslar an hour before we had our first glasses of Gose in front of us. It’s one of those legendary regional styles that fascinates beer geeks — salt, coriander and sourness? About as far from the boring “premium pilsners” that are the norm in Germany.
We tried the big brand first, Brauhaus Goslar Gose. Lars Marius had suggested the Goslar gose was dumbed down and, sure enough, its only distinguishing feature was a distinct saltiness. It wasn’t cloudy, either. Odd and pleasant enough, but not Earth-shattering.
That night, we tried our second gose, about which we can find very little information. It’s apparently micro-brewed and served, as far as we can tell, only at the Worthmuehle restaurant. It was much more interesting — a dead ringer for a Belgian wit, and very unlike anything we’d had in Germany before. There was a little more sourness, less salt and a lot more coriander than in Brauhaus Goslar Gose.
We liked it so much, we came back for more the next night.
Little did we realise how much more interesting things were going to get when we tried the two goses available in Leipzig. More on that in our next post. Incidentally, there were dark versions available of both the Goslar intepretations, but they were not particularly noteworthy. They were similar to the pale versions but tasted a lot more like homebrew.
Restaurant Worthmuehle also does excellent food, making a real point about sourcing its meat locally and ethically. Which got us wondering… why do you never ever see a pig? Pigs must outnumber humans in order to deliver that much Schnitzel and Schweinhaxe…
Also, Goslar is a really interesting and pretty place, and definitely worth a visit even if you’re not intrigued by the Gose thing.