A year ago, you couldn’t get a brewery to make a Gose.  The Bruery made one back in 2011 and it was really unique and polarizing, intensely brackish and earthy, people rioted in the streets by way of their sticky moleskin journals.  Flash forward a couple years and those same lazy ass brewers realized they could just use a California Ale strain, their same tired ass witbier recipe, and add some coriander and sea salt: BOOM CASH IN ON THIS HOT NEW STYLE.  That certainly isn’t the case here because, we are dealing with not only Oregon, but De Garde.  If they made a Gose that didn’t involve a gin barrel, we would call that a normal day.  Anyway, let’s see if barrel aging a gose with coriander and then dry hopping the shit out of it improves this old recipe.

Oregon, Somewhere on a cow farm or something, De Garde Brewing

Gose 4% abv

A:  This comes out the gates looking all grassroots as can be, small batch, turbid, messy orange rind, intense carb that billows upward like the inevitable foamy discharge from bottles of Dom P up in the club.  The lacing is lovely and clings with each sip cascading sirrus ringlets of malty residuals like the ever encroaching tide.  I wipe a tear away from my eye and get back to shopping for Elsa’s Frozen Ice castle on ebay.  The struggle.

S:  The nose is brackish but intensely bright with a citrus aspect like Squirt and Sierra Mist.  There is a sort of white grape and honey sweetness which closes dry and lightly herbal, a touch of green tea.  It doesn’t present itself like a gose and the funk wafts more like a barrel aged table beer, if such a thing exists.

T:  This is like the narrow penumbra between American Wild and Biere de Pays, it is lightly tart, musky carpet, grapefruit and lemongrass that closes with a touch of earthiness like chantarelle mushrooms. The salinity is largely consumed by the varying elements at play, tartness grinding up on that muskiness, things get salacious real quick, foam going everywhere, there’s one Bosnian dude no one invited just filming the whole thing in a sweatsuit.  The salt and cheese lingers in your mouth and you secretly knew it would end like this.

M:  This exhibits a creamy mouthfeel that is expansive on the swallow and ends up finish dry and with a certain degree salinity.  It isn’t some tart bomb, but it isn’t exactly a blasee wheat affair either.  It is the meeting of a hoppy brett beer like Crooked Stave dry hopped brett d’or and something more akin to Avril and the result is an intensely crushable beer that delivers on many levels.  Really tasty stuff through and through.

D:  Again as I underscored above, this is mad croosh and you can just drill it endlessly without pause or cause for alarm.  At this point a 4% beer is what you space in between your 15% abv stouts so you cant really fret about the alcohol, but the real problem enters when you drill an entire bomber as an afterthought and immediately crave another and you realize that the shipping on the bottle cost almost as much as the beer itself.  It is far too drinkable for its own good and I wouldn’t have it any other way.  The Source tried to fuck Dre on the Chronic, but haters cant deny De Garde when they are pushing this kinda weight, five mics.