Bruery Terreux once made a gose with truffle salt. But this collab with Libertine uses ocean water. Photo by Brian Yaeger
Although bursting with a sour punch and finishing with a pinch of salinity, the once arcane Gose is not a margarita in beer form. Today, some iterations continue to hinge on the style’s tradition while others boldly bring it into the 21st century. As with many beer styles, brewers in the United States update them in distinctly American fashion. Ironically, for a nation of hop-loving beer drinkers salt is perceived as a flavor enhancer even though it suppresses bitterness. (Odds are, if your grandpa didn’t shake salt into his beer, some of his buddies did.) Which begs the question: will the building Gose wave—Nielsen reported that Gose revenue grew by 291 percent last year—win over palates with a tsunami of salt?
As a freelance writer, I’m basically grateful for any publisher and editor willing to suffer my pitches, edit my work, and spend the ink or kilobytes to publish it. Thusly, I bid a fond adieu to typing about beer for Portland’s other alt-weekly, Willamette Week, and merrily begin doing such for The Merc who graciously extended the role of beer blogger and, soon enough, columnist. This entails 1-2 weekly blog posts on beer news big and small, breaking or just timely, and again, sooner than later, a half-page column in the paper.
First up was a 1,700-word story about the best places local beer lovers can enjoy imported craft beers during Craft Brewers Conference.
*Then came news of advance tix for the 10th Annual FredFest.
*Oregon Public House kickstarted #Aletruism Brewing.
*Super fun breaking news that Bend’s Worthy Brewing is expanding up to the stars.
*Jacobsen Sea Salted beer in the form of Jammer Gose from Bklyn’s Sixpoint Brewery.