Gose is one of the more unusual beers on the market today, an ancient German style that just five years ago was largely unknown in the United States.
It was just a month ago that I found what I now consider my official summer beer of 2015. I was in Austin, Tex., in mid-June, not technically summer yet but hot enough under the Texas sun to qualify as a dog day.
I was in search of refreshment as I waited for a friend to join me for dinner at Dai Due, a terrific restaurant that doubles as a butcher shop and serves only Texas products, including the wine. As an aperitif, I ordered a gose from Real Ale, a brewery in the Texas Hill Country.
I’d had gose once or twice before but had never paid careful attention. This time, I couldn’t help but notice the wave of refreshing pleasure as I drank the lively, citrusy, spicy, sour, saline brew. My first thought was: What a great summer beer. My second was: What a fascinating array of flavors. Third and most important: I want another.
Gose (pronounced GOZE-uh) is one of the more unusual beers on the market today, an ancient German style that just five years ago was largely unknown in the United States. It doesn’t even have an entry in the Oxford Companion to Beer, published in 2011.
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