However, I am definitely not a beer cicerone. I just swig, sample, and move on. As a result of my simple tasting abilities, we are partnering with Barrel & Keg, Salem’s great beer and wine bottle shop / taproom (home to Salem’s first and only food cart pod).
From post-race pints and run club meeting locations, to beer miles and relays, running and the kegged nectar seem to go hand-in-hand in Oregon. We want to highlight a new beer each week that arrives to the B&K shelves (and may be able to be located in your local shop).
Matt: I believe that pFriem was probably one of the first local breweries that I ever went to. One of my work buddies took me over there for a lunch and beers one day while we were in the Gorge, and I was blown away. At that time I didn’t realize that this is what breweries were actually like and that a good beer didn’t and shouldn’t have to be a Blue Moon or Corona. There were smart brewers who were designing delicious flavor profiles – and pFriem really kicked off my quest to get to all the Oregon breweries!
While I have now had plenty of their beers, this was my first try of their Gose (pronounced Goes-uh). Here’s a little descriptor, courtesy of pFriem for those who aren’t familiar with the style:
Gose is an ancient ale developed by the brewers of Goslar, an important mining hub on the river Gose, in the German state of Saxony. Traditionally, it was brewed with 50% malted wheat and 50% malted barley, very little hops, and a touch of ground coriander for spice. Salt was contributed by the naturally saline water in the mineral rich aquifers surrounding the mining community. As history has seen many times before and since, when the mines were stripped of their economic value the town of Goslar began a steady decline. And with it went its famous Gose Houses. The brewers in the capitol city of Leipzig, just 100 miles to the West, took notice of the declining supply and quickly adopted the style as their own. By 1900, Gose was the most popular style in the region, with over 80 licensed Gose houses operating in Leipzig alone. Due to this revival, the style is more commonly associated with the Saxon Capitol than with it’s true city of origin, and is often referred to as Leipziger Gose. The style was nearly lost to history a second time when, in WWII, bombing raids wreaked havoc on German brewing facilities and the War’s resultant economic turmoil required that all grain be reserved for bread production. It wasn’t until the fall of the Berlin Wall on November 9, 1989 that this unique, delicate and nuanced style could enjoy a slow, steady, and well-deserved return.
I found that the pFriem Gose was extremely drinkable and would be perfect for a warm spring or summer day. My basic palate tasted a little tartness and maybe lemon and honey. I feel it would be a very simple and easy introduction to the style – it’s not overpowering and doesn’t have any super bizarre flavors to be shocked by. It clocks in at only 4.5%, so it won’t knock you off your heels. Even though it’s on the lighter side, don’t feel like you can’t drink some in these cooler autumn days. In fact, you can get bottles at Barrel and Keg for only $5.99.