Did we jump straight from German-style Gose beers being almost extinct to fruit-flavoured experimental versions? Who brews a straight one?
— Boak and Bailey (@BoakandBailey) October 2, 2013
Back when I visited Amsterdam a highlight was getting to taste some beers of obscure European styles I'd never come across before, which included gose.
"a pale, top-fermenting wheat beer, flavoured with coriander and salt. There's a hefty lactic acid content and was probably once spontaneously-fermented"
I was more than a little surprised on my return to see that an English brewery was brewing a gose, but with added gooseberries, amongst other things. As I love beer history I thought it was great that this obscure historic style was being brewed here, but the added ingredients disturbed me.
Without wishing to stray too far into the reactionary realm of Bolshevik ideology, I couldn't help but think that shouldn't you try brewing a historic beer "to style" before you start changing it? Otherwise aren't you just making it up as you go along? Which of course you're free to do, but in that case you're not brewing a historic beer at all.
Is it my scientific ways, wanting to keep variables to a minimum? Or am I just being boring? But obscure beers brewed as they were historically interest me more than innovative offshoots.