The common refrain from “homebrew experts” is to avoid grocery store coriander.The European variety (the most common and often simply referred to as “coriander”) has some citrus notes, but they are complemented with wonderfully spicy and herbal aromas, with distinct peppery and rosemary notes.“Experts” suggest using no more than 1 oz (28 g) of freshly cracked coriander in the last 10–5 minutes of the boil, so far be it from me to disagree.Also, coriander as a “dry-spice” addition in secondary fermentation should be avoided because it will add such a dominant coriander note that will wash out all other flavors.Between the different varieties and different treatments, there are a host of options to explore within coriander and brewing. .


Both the leaves and the seeds of this plant are used as an herb in many styles of cuisine, but the leaves are not used in beer because of aromas that some people regard as “sweaty” or “soapy.” In regards to beer, coriander refers to the seed of the plant, which is 3–5 mm in diameter and light brown in color.The major style of beer that includes coriander as a traditional ingredient is Belgian-style white or wit beer, which originated in Belgium during the Middle Ages.See white beer . .

The Story of Gose, Germany's Salty Coriander Beer

This spontaneously top-fermented German wheat beer is an uncommon brew soured via lactic fermentation and flavored with coriander and salt.The brew's popularity was so great that new taverns had to join a waiting list before being able to serve the beer, and even established pubs only got an allocated amount with each delivery.Interestingly, as Szymczak explains, Gose was not fermented at the brewery, as most beers are today, but rather open-fermented at taverns themselves, in glass bottles with a large bulb at the bottom and a long neck at the top made expressly for this purpose.Known producers began shutting their doors, and in 1945 the East German government closed the Ritterguts Döllnitz brewery.But when other breweries reopened after the war, Gose production facilities remained under lock and key and another type of beer had begun taking its place in the hearts of East Germans.When Germany began producing beer again after the war, bottom-fermented brews were favored over the top-fermented regional specialties of the past.In 1949, a former Ritterguts employee, Friedrich Wurzler, began brewing very small quantities of Gose at a brewery in Leipzig based on his own handwritten notes, which he passed on to his stepson before his death.Despite the family's efforts, Gose's popularity had waned too much; in 1966, the brewery closed, the last in a long line that had either shut or integrated a VEB (or communist beer conglomerate) under East German nationalization.The fall of the Berlin Wall could have been Gose’s saving grace; it saw the abolition of VEB breweries and the rebuilding of East Germany.The second issue was that with unification, Munich’s strict 16th century beer purity laws that forbade the use of any ingredient aside from barley, water and hops, suddenly applied to everyone.He decided to restore and reopen the pub, which had fallen into disuse in 1943 after damage from a bombing raid on the city.He was determined to resurrect the beer style as well, bringing on a former employee of the Wurzler brewery with some of the original recipe notes in his possession.Dr. Hartmut Hennebach, a former microbiologist who had lost his job during the Communist period and had then worked at the pub as a bartender, joined the team as well, and together, they began producing Gose."Officially, I have to say during brewery tours that the students 200 years ago said this word when they drank Gose in Leipzig, but that's not true," he says.Although the beer still didn’t follow the purity laws, it intrigued Schneider, who decided to convert the derelict former Bavarian train station in Leipzig into a Gose brewery in 2000.Today, Szymczak brews Gose for Schneider's brewery right in Leipzig city center, based on a traditional local recipe.As a small brewer, Szymczak has a good deal of freedom to play with many of the beer recipes, but the Gose is a mainstay: a basic wheat beer with half Pilsner malt and half wheat malt, plus coriander, salt and lactic acid added at the wort step.While the Bayerischer Bahnhof brewery has brought back the traditional wide bottle with a long, narrow neck formerly used by pubs to ferment the beer, they’ve replaced the yeast cork with a swing top, meaning that the beer can be shipped and exported, thus increasing interest in it abroad.He became particularly interested in this former local specialty after having tasted a version brewed in Berlin at the Ohne Bedenken Gosenschenke, and he decided to see what he could do to revive it.While Jänichen concedes that Pilsner remains the most popular beer today, even in Leipzig, he’s proud of how much Gose has developed in just a few short years.In order to boost interest in the flourishing industry, Goedecke had the idea to start a Gose biking tour—a Gose-Wanderweg—that is still popular today, consisting of three tours of different pubs in and around Leipzig and Halle.While Jänichen concedes that Pilsner remains the most popular beer today, even in Leipzig, he’s proud of how much Gose has developed in just a few short years.In Leipzig, the modern version of the style has settled into a very distinct flavor profile—a green apple aroma, a ripe plum fruitiness, an herbal coriander finish, and a refreshing hit of salt that makes it very moreish and easy to drink.Recently the beer has also begun to be brewed in its true hometown of Goslar, riding on the coattails of its Leipzig renaissance.


Coriander Extract Flavor Natural for Beer Cider Wine and Spirits

Apex Flavors, Inc.’s extracts, flavors, emulsions, and essential oils are sold exclusively for use in food and drink and intended for human consumption. .

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