“I gain a great deal of inspiration for beer from the culinary world,” Boera says. “A pinch of salt can add a great deal of complexity to a meal, and I have found that it does the exact same for beer.”
For centuries, this has been the story in northwestern Germany's Goslar, where a key ingredient in coriander-spiced gose (goes-uh) is salt. The mining town’s mineral-rich water gave the local wheat beer a salinic edge, supplying the sour ale with a sharpness that played well with its twangy, lemony profile. A half-century ago, the style was essentially extinct. But modern craft brewers have revived the refreshing, electrolyte-packed ale, turning it into one of brewing’s top trends.
Germany’s Freigeist makes goses with spruce and hibiscus, as does Kansas City’s Boulevard with its Hibiscus Gose. You’ll find fine bottled versions in Off Color Troublesome, Upright Gose, and Almanac Golden Gate Gose (it’s brewed with San Francisco Bay sea salt). Underscoring its popularity, gose is also finding its way into cans, including Westbrook Gose.