Hundreds of years ago, on the banks of the river Gose, a new type of beer was brewing. It was sour, salty, and slammin’…
Brewers used naturally salinated river water and special souring techniques to create a savory, extra-tart, refreshing beer that quickly became a prized (and costly) regional delicacy.
The history of the Gose style is a crazy one — it changed homes, then dwindled to near-extinction after an untimely brewers’ death and the loss of his brewing records… only to be revived years later by a German Gose-fiend just mad enough to resurrect it.
As recently as the 1980s there was not a single brewery in the world making Gose. The closest thing publicans could get was the (also-regional) Berliner Weisse – often flavored with sweet syrups – and without the hint of coriander. The delicious and tangy Gose could have ended up as a historical footnote and nothing more… until Lothar Goldhahn purchased an old Gosenshenke (Gose House). The brewing records for crafting Gose had been accidentally destroyed, but there were still wizened old pubgoers who remembered the taste, the look, the smell. So Lothar set out to find them.
He gathered enough scraps of records, along with personal accounts, to revive Gose brewing in its homeland. The style caught back on, and there’s now a steady trickle of traditional Gose dotted across pubs in Leipzig, Germany.
When you think about it that way, the whole Gose style has been reverse-engineered. When you get past the basic elements… it’s up to brewers’ inspiration. What better style for the Mad Scientists to tackle?
But let’s jump to the back seat of a stifling cab in BKLYN in July 2011, with the Sixpoint crew heading to pick up our German Brewmaster. It’s hot, it’s sticky, and we’re stuck in traffic… only one type of formulation can quench this type of thirst. Think refreshing waves of tart, spritzy brew carried from Leipzig to BKLYN and jammed in a 12 oz slim can.
We brewed our first Gose, draft-only, the following year. The salinity, the inviting aroma and the tart finish create an incredibly refreshing brew. Now, the Mad Scientists have taken it to the next level – we trekked across the country to see our friends at Jacobsen Salt, who provided a key ingredient. Their world-class, hand-harvested sea salt from Netarts Bay, Oregon completes the cross-continental jam session.
After tweaking recipes since 2011 we’re proud to bring back Jammer for 2016. The brew is aromatic and subtly salty – just sour enough for a momentary pucker, without standing in the way of the refreshing character.
When Sixpoint Founder Shane Welch sipped the first brew of 2016 he was ecstatic. After a big whiff and a big gulp he said, “yeah, it’s supposed to be just a little schtinky, a little briny, tart enough to tingle the tastebuds… and absolutely crushable. It’s the rooftop jammer of the summer.”
It’s sour, it’s salty, it’s slammin’. It’s Mad Science.