A few nights ago at Spints Alehouse I noticed that they had a 33 cl bottle of Leipziger Gose from Bayerischer Bahnhof on the menu. I've been trying the Portland-brewed Goses from Upright and Cascade -- actually, all of them at once at Brewpublic's Gose Solstice celebration in December -- but had never tried a German one. Bottles of the Bayerischer seemed to elude me, so I was excited that Spints had them. It was quite nice, thirst-quenching and appetizing. The slight tartness was balanced by the very slight saltiness, and the coriander enhanced the faintly herbal flavor. Upright and the lighter Cascade versions mimic this one pretty closely, though of course Upright's farmhouse yeast contributes its own herbal notes.
The story behind this beer is fascinating. Originally brewed in the German town of Goslar -- a UNESCO World Heritage Site and an interesting place to visit, by the way -- the style really caught on in Leipzig before dying out in the 20th century. The salt in the recipe is apparently there to mimic the taste of the water from Goslar's wells. Angelo has a really nice post about the history of the style and the local Goses. More background from Jeff here. And here's a very comprehensive article by Ron Pattinson.
These are the "dead" beer styles I can think of that have been brought back to life in our times:
- Oyster Stout
- Adambier (Hair of the Dog Adam)
- Witbier (Pierre Celis resurrected this at Hoegaarden)