Beer #195 - W/C 19 November 2018
BEER // As you all know, the Gose style originated in the German town of Goslar (which lies on the river Gose) over a thousand years ago. The well water they drew to make beer was slightly salty due to it flowing through the mineral rich Harz mountains. Those ancient brewers added coriander to balance the saltiness of their tart, sour beers and that's the same with this week's beer. The style almost disappeared but has seen a resurgence with modern brewers, many of whom add additional adjuncts to the tart, citrus base beer. Deep Creek used two types of smoked malt and lots of chillies to this recipe making for a beer with a lot of complexity that pairs beautifully with food. The spice is noticeable but does not dominate, it compliments the herbaceous, smokey notes well. So- smoke, sour, citrus & chilli. It's a beer that may not be for everybody but none can accuse it of being boring.
BREWERY // Deep Creek
BEER // Smoked Chilli Gose
ORIGIN // Silverdale, Auckland
ABV // 4.5%
TEMPERATURE // Cool. 7-11C
FOOD MATCH // Tandoori Paneer. Prawn Masala. Fries & Mayo. Grilled Asparagus & Goats Cheese.
GLASS // Tulip. Wine Glass