International Gose Day and the History of Gose Beer
International Gose Day is celebrated annually on 17 November to recognise the unique German beer style known as gose. This sour beer is distinguished by its tart and salty taste, which sets it apart from other beer varieties.
Originating in the city of Goslar in Lower Saxony during the early 13th century, gose was initially produced through spontaneous fermentation. By the 18th century, the style gained popularity in Leipzig, where brewers refined the process to achieve its characteristic flavour.
Despite a decline in production during the 20th century, gose experienced a revival from the late 20th century onwards. Today, it is celebrated globally, with Australian craft brewers creating innovative versions that blend traditional methods with local ingredients.
Date and Origin of the Celebration
International Gose Day is celebrated annually on 17 November. The first observance of this day took place on 17 November 2016, marking the beginning of a global tradition among gose enthusiasts. The celebration originated in Leipzig, where the unique character of gose beer has deep historical roots. Since its inception, International Gose Day has grown into an event recognised and enjoyed by fans of this distinctive beer style worldwide.
Celebrations in Australia
In Australia, International Gose Day on 17 November is marked by a variety of events that highlight the country’s vibrant craft beer scene and its creative approach to this traditional German style. Melbourne’s craft breweries host sour beer festivals featuring local fruits such as lemon and mango, adding a distinctly Australian twist to the classic gose profile. Meanwhile, bars in Sydney offer unique Australian versions of gose, incorporating eucalyptus and Dead Sea salt to blend German brewing traditions with local flavours. Brisbane takes a more educational approach, organising tastings accompanied by masterclasses on brewing gose, emphasising the style’s revival since 1945. In Perth, beer enthusiasts celebrate with toasts of “Goseanna!”, promoting this moderately alcoholic style, typically 4-5% ABV, among younger drinkers. Australian brewers also experiment with unconventional ingredients, such as adding Vegemite to impart a unique salty note that reflects the nation’s culinary identity. These diverse celebrations and innovations demonstrate how International Gose Day has become a platform for both honoring tradition and exploring new expressions of gose within Australia.
History and Development of Gose
Gose beer was first brewed in the town of Goslar, located in Lower Saxony, in the early 13th century. Initially, the beer underwent spontaneous fermentation without the deliberate addition of yeast. By the 18th century, gose had gained popularity in Leipzig, where local brewers adopted and replicated this distinctive style. By the end of the 19th century, brewers had mastered the technique of intentionally producing the characteristic tart flavour of gose by combining lactic acid bacteria with top-fermenting yeast. At this time, gose was regarded as a local speciality in Leipzig, supported by numerous gose taverns throughout the city. However, the number of breweries producing gose sharply declined during the first half of the 20th century. The last brewery dedicated to gose production, Rittergutsbrauerei Döllnitz, closed in 1945, leading to the beer’s complete disappearance for several years. Brewing resumed at Friedrich Wurzler Brauerei in Leipzig from 1949 to 1966, although demand remained low during this period. Gose experienced a revival beginning in 1986 but briefly vanished again in 1988. Since then, a genuine resurgence has taken place, with the popularity of gose steadily increasing over the past decades.
Characteristics and Taste of Gose
Gose is a German beer style produced through warm fermentation and belongs to the family of sour beers. This family also includes Belgian lambics, Flemish red ale, Flemish brown, Berliner Weisse, and American wild ale. Sour beers are known for their distinctive tart flavour, which is achieved either by the addition of specific strains of bacteria or yeast, or through the incorporation of fruits.
The grain bill of Gose typically consists of at least 50% malted wheat, contributing to its unique profile. Unlike many traditional German beers, Gose is brewed with the addition of coriander and salt. These ingredients set it apart from the Reinheitsgebot, the German beer purity law that restricts beer ingredients. Gose is one of the few styles granted an exception to these rules.
In terms of taste, Gose is characterised by a combination of tartness, saltiness, and herbal notes, with moderate alcohol content usually ranging from 4 to 5% ABV. It is not particularly hoppy, which further emphasises its sour and savoury qualities. Due to these distinctive features, Gose is regarded as a regional delicacy within Germany.
