A top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain being malted wheat.

Dominant flavours include a lemon tartness, a herbal characteristic and a strong saltiness (the result of either local water sources or added salt).  It acquires its characteristic sourness through inoculation with lactic acid bacteria after the boil. Gose beers typically do not have prominent hop bitterness, flavours or aroma and typically have a moderate alcohol content of 4 to 5%.

Because of the use of coriander and salt, gose does not comply with German law, but is allowed an exemption on the grounds of being a regional specialty. It belongs to the same family of sour wheat beers which were once brewed across Northern Germany and the Low Countries.