tag:blogger.com,1999:blog-5445569787371915337.post6937512127887098408..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Döllnitzer (Leipziger) GoseRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5445569787371915337.post-33542224996833999842017-06-09T04:53:59.214-07:002017-06-09T04:53:59.214-07:00I think there was a lot of change in the late 19th...I think there was a lot of change in the late 19th century to Gose. <br />The translation of Cardamom and liquorice is correct. I think nearly everyone had their own spice mixture for the Gose. I've been trying to get behind it but everybody was secretive then and is secretive now...<br />What I found so far about Goslarsche Gose was wormwood, cinamon and elderberry. These where added to make a special type of gose. <br />I think they started adding them regulary when the spices became much cheaper.<br />Wormwood was readily available and used as a medicin so it has a longer tradition in germany. <br />Some spice additions where mentioned together with the medicinal use. <br />Concerning the bottles I think they where using brown bottles. I'm a bit sceptic about the information from Grenells book. <br />I found a lot of sources stating that even Dölnitzer or orhter Gose (beside Goslarer) was 100% wheat. <br />I think they added a barley percentage when modern lautering techniques came into play. Gose is one of those styles that shows the development between farmhouse style brewing (goslar) and modern brewing techniques (Leipzig etc).<br />It is a tough research topic since they where so secretive then ...<br /><br />Cheers<br />BenediktBenedikt Rauschhttp://wilder-wald.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-46975798529443672702017-05-31T15:53:11.691-07:002017-05-31T15:53:11.691-07:00If I was going to have a random guess for the dist...If I was going to have a random guess for the distillers yeast it would be that distilleries don't boil their wort. The contaminants in the wash break down the sugars to the extent that its there is no residual sugar left. <br /><br />If you were to use it for a beer it would be full of lactic acid bacteria and other fun stuff. Most lactic fermentations leave a pretty decent haze. If you see kettle sours as they are being made they are often pretty cloudy. <br /><br />Cheers,<br /><br />Andrew RathbandAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-15466514194917488482017-05-30T03:34:02.772-07:002017-05-30T03:34:02.772-07:00Not sure the advertising would encourage me to try...Not sure the advertising would encourage me to try it !StuartPhttps://www.blogger.com/profile/13748038209546648459noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18049693825379946402017-05-27T12:53:02.470-07:002017-05-27T12:53:02.470-07:00Gose in Leipzig is often served with Allasch (http...Gose in Leipzig is often served with Allasch (https://en.m.wikipedia.org/wiki/Allasch), a local caraway liqueur flavoured with bitter almonds, anise, angelica root and orange peel. I wonder if the cardamom-liquorice refers to one of those ingredients as there are liquorice notes in them. <br />My wife and parents in law (native Germans and from Leipzig) say your translation is correct so maybe it is an old name for one of those ingredients.Craig Gnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-64697610813438742812017-05-27T06:26:28.099-07:002017-05-27T06:26:28.099-07:00green bottles?green bottles?Elektrolurchhttps://www.blogger.com/profile/08125383247159603656noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-57086643577831204682017-05-27T06:14:13.874-07:002017-05-27T06:14:13.874-07:00I’ve seen many, many references to excess brewery ...I’ve seen many, many references to excess brewery yeast being sold on to distilleries, but this is the first time I’ve heard of a brewery sourcing yeast from a distillery.Barmhttp://refreshingbeer.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40445308787222904112017-05-26T07:43:45.068-07:002017-05-26T07:43:45.068-07:00distillery yeast is probably very neutral, so it s...distillery yeast is probably very neutral, so it sounds like they were looking for a very neutral yeast character.Stuart Carterhttp://www.thinkdrinklocal.comnoreply@blogger.com