Kitchen Sink Black Gose

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N: My leftover bag has these ingredients.
The mission, if you choose to accept it, is to turn this into a decent beer to drink.
I smell Gose.
What do your eyes say?
J: Kitchen Sink Black Gose?
N: I won’t even argue anymore…
J: When P. reads, he’s gonna get the chills
J: Let’s get the color of the Sinamar / molasses
J: To acidify, yogurt, like a homebrew cheap bastard
P: Black Gose gives me vinegar strokes, not chills.
N: Now, molasses, licorice, orange peel and hibiscus. this has everything to go wrong, I don’t see why not move forward
P: Should we Sour mash to really maximize the chances of this shit going wrong?
J: Of course, only this fucker with good ideas was missing <3
N: done, I will add it to our roadmap
J: Orange, coriander, licorice, hibiscus, molasses, salt, sour mash, sinamar and triple decoction
J: Imperial Sour mashed Black Gose
N: god damn!
N: I love this game

As someone once said, Gose-style beers are best when they are simple. So we decided to make a Gose. Black. With molasses, licorice, orange peel and hibiscus. Basic decoction mashing, with acidification in “sour-mash” format. So simple, like life…

Gose is another style of beer that had its origins moved. Originally from the German village of Goslar in the 13th century, this style is closely linked to the river Gose that passes through there and borrowed water rich in minerals from the mines, especially salt. The style, naturally salty, fell into oblivion, but returned again in the 18th century, this time associated with Leipzig, a city that adopted it as its own and where it eventually gained fame and dimension.

Whoever made Goses wasn’t really concerned with the purity law (Reinheitsgebot) and eventually the Bavarians made an exception to this regional style. A detail, perhaps even more curious than the fact that this beer has salt, is that Gose was probably the first beer with carbonation.

We leave history and return to the present, our present, the present that we write, that we bring to you, and we offer – without tricks, everything in plain sight.
The stars align, creating a constellation of spices. An adventure into the unknown, where the only limit is … wait … that’s it, strictly nothing.

Not everything that shines is gold. The trick of illusion, to make-believe without being real, to feel without existing. Can we do it? To change your eyes and palate, a challenge that put your senses to the test, putting more effort into a glass of beer than the Sunday crosswords.
We bring the Ying Yang of beer, black is put on white and white on black, opposing forces that balance each other, creating a new dimension that takes us into a lucid dream.

With a Pale and Spel malt uniform, Cara-Pils and Special B props, this beer is dressed in her best black dress of Sinamar and cold extracted chocolate malt, lips painted in hibiscus color, for a glamorous night. Today nobody stops it, it’s your day. Makeup with molasses in the boil – after all, only color matters. Its perfume smells of coriander, bitter orange and licorice. A golden note, already in the glass. Only a little salt is missing and everything is ready for tonight. Unforgettable.

We take everything to the extreme and complicate it whenever we are given a chance. Now it’s time to acidify the wort with cereal. The process for acidifying the wort is identical to that of the Grisette with Lavender we did. First we guarantee the conversion of the starches with the mashing, followed by a mash-out, to denature enzymes, preventing excessive conversion, and ensuring a greater level of stability in the wort.
Cooled to 48ºC, between pizzas and conversations washed down with good beers, we added a little more ground grain. As we value what is ours, the organisms for today are Portuguese, from our native wheat, Barbela. All cereals have several cultures present in the husk, but not all of them are of interest to us, so the pH should be adjusted to 4 – 4.4 to ensure that no pathogens can develop in the wort. Now it’s time to rest, and in 48 hours the second leg of this match starts again.

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The second leg starts. The teams enter the field under the scorching heat. We kick off with the help of mojitos and delicacies grilled over the charcoal fire. One needs to fight the heat as possible – it’s a hard job but someone has to do it. Wort on a ramp with the purpose of boiling for 90 minutes, to promote precipitation of proteins from the Wheat and Spelt. To help obtain the dark color we wanted, we made a cold extraction of the chocolate malt, added before washing the cereal, to contribute color. In addition, we still use Sinamar to obtain more color. Little did we know that, even with these two elements, we were going to stay in brown and not in the intended black tone.

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Everything drained, sparging done, and boiling started (although never very convincing in our German machine). At 60 minutes it’s time to add some hops. Now, with the wort already acidified, we do not run the risk of inhibiting the acidification process with the addition of hops, but even so, in this beer we don’t want much bitterness. A small dose just to balance the wort sweetness.

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We saved the best for the end of the boil. The spice mix for this beer was meticulously planned and thought, considering the interactions of the elements. Or not. In reality, it was what was at hand, or in the bag. But, because fate wants it, for the love of this art or simply by sheer luck, all the elements even combined. Citrus flavors of coriander and orange seeds. Game of pairs for the spice, between the Hibiscus and the root of licorice. And in the end, as we are making a Gose, there is salt to season the thing.

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With some oysters and gold flakes, feng shui is aligned, unlike the final gravity, which was out of order. Upwards in this case. As we had less wort, we decided to dilute it with water to return to the planned density. In this case, we have no problems with changing bitterness because this beer is also not meant to be bitter.

Follows a pH adjustment with 6 ml. of lactic acid to get us to a more comfortable 3.68 before we pass this mixture into the fermenter. For a German beer, yeast of German origin also: the K-97. This choice was also the result of great curation, except that it was what was at hand. Basically, it fulfills its role of a relatively neutral fermentation, leaving all the shiny work for the adjuncts. The stars aligned.

Game over. Now, pass that pork belly streaky and my mojito please…

Kitchen Sink Black Gose

Batch: 20L
Total Cereal: 5 Kg.
Original Gravity: 1.060
IBU: 5
Boil Time: 90 minutes


50% – 2.5 kg. Pale Ale
30% – 1.50 kg. Wheat
5% – 0.25 kg. Flaked Oats
5% – 0.25 kg. Special B
4% – 0.20 kg. Chocolate Wheat
6% – 0.30 kg. Chocolate Rye


5 gr. Columbus (pellet, ~14% AA) @ 60 min.


Yeast nutrient @ 5 min.
Licorice – 20 gr. @ 5 min.
Hibiscus – 80 gr. @ 15 min.
Coriander – 30 gr. @ 5 min.
Orange Peel – 20 gr. @ 5 min.
Molasses – 500 gr. – @ 60 min.
Salt – 17,75 gr. / 275 ppm @ 10 min.
Sinamar – 50 gr. @ 20 min.


Fermentis K-97


Ca: 49
Mg: 3
Na: 271
Cl: 412
SO4: 99
Cl to SO4 Ratio: LOL


Saccharification – 60 min. @ 66ºC
Mash Out – 10 min @ 76ºC

pH@45 min 5.34 pre-acidification
Acidification with 500 gr. of Portuguese Barbela Wheat for 48 hours.


Added 20 gr. more of Sinamar to get the right color.

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