ArticleShake It Up With A Little Salt: The ancient German style of Gose I know it was more than a decade ago when I first heard of Gose (pronounced goes-uh), a 1,000-year-old German beer style made with wheat, coriander and salt. I do not rememberAlready a member? Log InWritten by Jamil ZainasheffYou'll Also Like Article MEMBERS ONLY Belgian Dark Strong Ale: A quad by any other name For those that love big, bold Trappist-style beers, the Belgian dark strong ale is the pinnacle. Learn some of the secrets to crafting a version of this style that would make a monk sing. Article MEMBERS ONLY Roggenbier: A rye twist on a dunkelweizen Rye malt is a necessity to make a roggenbier. While that may be obvious, the techniques required to optimize your efforts (and time) to brew one are not. Gordon Strong takes us on a journey to explore this rye twist on a dunkelweizen.