Imperial Milkshake Gose

Wat is nu weer een Imperial Milkshake Gose?

IMPERIAL staat voor extra sterk, zoals Imperial IPA, Imperial Pilsener en dergelijke. 

MILKSHAKE?  Wat doet milkshake bij bier? 

Lactose, oftewel melksuiker is een ingrediënt dat tijdens het brouwen wordt gebruikt om het bier aan te zoeten. Hiermee verhoog je de body van het bier en kan je een crème-achtig mondgevoel creëren. De mate waarin is uiteraard afhankelijk van de dosering en de samenstelling van je bier. Lactose wordt al heel lang gebruikt als toevoeging in stouts, wat heeft geresulteerd in de Milk Stout. Een bierstijl die eigenlijk niet gebrouwen kan worden zonder lactose. Tegenwoordig zien we echter een trend waarin het vaker wordt toegevoegd aan andere bierstijlen. De milkshake IPA is hier een goed voorbeeld van. (https://brouwbeesten.nl/bier-brouwen-met-lactose/)

Milkshake IPA ...Een moderne stijl en variant op de IPA (droog, donker, bitter, en hoppig) maar dan minder droog en minder bitter. De Milkshake IPA kenmerkt zich door de toevoeging van lactose, wat het bier vol en zoet maakt. Het is dus een zoet, blond en zeer hoppig bier, soms met fruit als toevoeging.  (https://www.beerinabox.nl/bierstijlen/milkshake-ipa/117/)

What Is A Milkshake IPA? “I would say the bare bones of a Milkshake IPA would be a Hazy IPA brewed with milk sugar,” says Rob McCoy, Production Manager at Great Notion Brewing. “The combination of milk sugar and fruit is what really defines these beers and puts them in a new category.” In other words, the use of lactose (unfermentable milk sugar) and fruit defines the milkshake IPA. As a result of these ingredients, beers take on a smooth, delightful mouthfeel, similar to the sensation you’d expect in a milk stout. Additionally, many brewers build that silky, creamy texture by adding fruit. The addition of fruit can also inject tartness, tropical flavor, or candied sweetness into a beer. “The style is defined by an above-average haze that gives the impression of viscosity,” says Kevin Vincent, Parish Brewing Co.’s Lead Cellarman. “Lactose is a staple ingredient that lends some confectionary sweetness under the usually high dry-hopping rate.” (https://www.hopculture.com/best-milkshake-ipa-style/)

Let us introduce you to the milkshake IPA. Made with milk sugar and lactose to give it a creamy, milkshake-like mouthfeel and appearance, this style also typically includes the kinds of sweet treats you would find in a milkshake: strawberries, peaches, chocolate, vanilla, mangoes and the like. Additionally, who invented the milkshake IPA? If there's a Thomas Edison when it comes to this new style, it would be Jean Broillet IV, owner and brewmaster at Tired Hands Brewing Company. In March of 2015, Broillet teamed with the inventive Swedish brewery Omnipollo to produce something they called Milkshake IPA. Besides, why do they put lactose in beer? Residual sugars are those left in a beer after the yeast has completed its fermentation. Because lactose is unfermentable by brewer's yeast, lactose added to a beer makes the final product sweeter, fuller, and creamier. For more than a century, lactose found its way into very few beer styles beyond sweet stouts. Why is it called a milkshake IPA? A Blended History That same year, Omnipollo teamed up with Tired Hands on an IPA brewed with oats, wheat, and lactose sugar. It was fermented on strawberries and vanilla beans, and hopped to the gills with Mosaic and Citra. They called their creation simply “Milkshake.” And thus, a style was born. (https://askinglot.com/what-is-a-milkshake-beer)

In January 2015, Jason Alström, co-founder of BeerAdvocate, famously reviewed Tired Hands Brewing’s HopHands, one of the cult brewer’s most coveted pale ales. He gave it a devastating 2.74 out of 5. “Milkshake beers are not a trend or acceptable with traditional or even modern styles,” Alström wrote. Boy, was he wrong. ... Milkshake IPAs may not be traditional, but they are most certainly a trend, and one that has sustained three years and counting. In fact, the “category” has inspired brewers to experiment with lactose, fruit, spices, and hop additions in a variety of ways, with relatives and predecessors in the smoothie and hazy IPA category. Contrary to curmudgeonly belief, milkshake IPAs, smoothie IPAs, and even slushie IPAs exist, and they’re filling up taprooms and coolers with their thick, sweet haze. Here’s what they are, why you may suddenly be seeing IPAs that look like tropical ice cream shakes, and five to try.... A milkshake IPA, and the similar smoothie IPA, are sub-styles of the New England-style IPA. Milkshake and smoothie beers pump up the volume on fruit additions, unfermentable sugars, and adjuncts such as vanilla. This creates a creamy, full-bodied texture and bold opacity that’s akin to what you slurp at a malt shop. The main ingredient that sets milkshake IPAs apart from other juicy and hazy IPAs is lactose. “That’s the key,” Kyle Carbaugh, co-founder of Wiley Roots Brewing in Greeley, Colo., says. Wiley Roots has a series of Sonic-inspired sour ales called “Slush” that has “exploded in popularity.” Beyond that, “fruit and spice additions further that differentiation” between a New England IPA and a milkshake or smoothie IPA, he says. Swedish brewery Omnipollo and Pennsylvania’s Tired Hands even add wheat flour to the boil for their milkshake beers, as do other milkshake makers. Oats, flaked barley, and wheat malt are also common, as are apple puree and other pectin-rich, “perma-haze” producing additions. A BLENDED HISTORY To our best estimate, milkshake and smoothie IPAs trace back to 2015, when Omnipollo started referring to beers in its Magic Numbers series as “smoothie IPAs.” Omnipollo’s fleet included Magic #411 Wild Strawberry/Rhubarb/Vanilla Smoothie IPA, Magic #4:21 Raspberry Smoothie IPA, and Magic #90000 Bilberry Smoothie IPA. That same year, Omnipollo teamed up with Tired Hands on an IPA brewed with oats, wheat, and lactose sugar. It was fermented on strawberries and vanilla beans, and hopped to the gills with Mosaic and Citra. They called their creation simply “Milkshake.” And thus, a style was born. (https://askinglot.com/open-detail/325623)

A milkshake IPA should definitely contain unfermentable milk sugars, in the form of lactose. Yes, many are fruited as well … but not nearly all of them, as this blind tasting made quite clear. Many are spiced, many are fruited and many are otherwise flavored, but there are plenty of breweries that are simply adding lactose to their regular IPAs—even non-hazy IPAs!—and calling them “milkshake IPAs.” For this reason, just seeing the words “milkshake IPA” on a beer label tells you very little about what exactly to expect. (https://www.pastemagazine.com/drink/milkshake-ipa/27-of-the-best-milkshake-ipas-blind-tasted-and-ran/)

...GOSE? Er was eens een Duits stadje in Duitsland… Door de Duitse stad Goslar stroomde de rivier de Gose. Hier ontstond in de late middeleeuwen de bierstijl Gose. Het bier werd een ware hit in de stad Leipzig. De Gose is een lichtzurig bier met koriandertonen en een zoutige afdronk. Het zoute karakter verwijst naar het mineraalrijke water uit de rivier Gose, wat voor een ziltige smaak zorgt. (https://www.jopenbier.nl/veelgestelde-vragen/wat-is-een-gose/)

Famous for a sour and somewhat salty profile is the Gosé. Originating in Goslar, Germany, Gosé beer often entails sourness, herbal notes, and a saltiness that comes from either local water sources or purposefully added ingredients. Any sour beer should be delicately soured, according to BSG’s Deborah Wood, creator of today’s recipe. Historically Goséwas stored in barrel whose flora soured the beer. (https://blog.bsghandcraft.com/homebrewing-with-bsg-fruity-sour-gose-recipe/)

Gose is een biersoort die van oudsher wordt gebrouwen in de Duitse steden Leipzig en Goslar. De Gose is lange tijd compleet verdwenen geweest maar beleeft de laatste jaren een voorzichtige renaissance. Gose is vernoemd naar het riviertje de Gose, dat door het centrum van Goslar stroomt. In deze stad, in het noorden van de Harz, ontstond in de late middeleeuwen de bierstijl die we tegenwoordig als Gose kennen. Gose was, net als de verwante geuze die in Brussel gebrouwen wordt, een bier van spontane gisting: de moutpap werd niet door toevoeging van brouwersgist, maar door contact met de open lucht tot vergisten gebracht. Het resultaat was een betrekkelijk zuur tarwebier dat op smaak werd gebracht met koriander en zout. Gose was aanvankelijk een lokale specialiteit van Goslar, maar het bier werd opgemerkt door de burgers van Leipzig - een stad die hemelsbreed toch wel 150 kilometer van Goslar verwijderd is. Het Gosebier groeide in de 18e en 19e eeuw uit tot het stadsbier van Leipzig en werd er algemeen gedronken - ook in het nabije Halle werd het populair. In 1824 werd de eerste brouwerij in de regio Leipzig geopend, Rittergutes Döllnitz, in het plaatsje Döllnitz bij Halle. Later volgde andere Leipziger brouwerijen. In de 20e eeuw zou de Gose verdwijnen. Nadat de Gose in Goslar zelf al eerder niet meer werd geproduceerd, verdwenen ook in Leipzig steeds meer brouwerijen. De brouwerij in Döllnitz werd in 1945 door de Russen verwoest. Daarna beleefde Gosebier nog een voorzichtige doorstart in Leipzig, maar in 1966 verdween de Gose alsnog. Pas in 1986 beleeft de Gose haar wedergeboorte als in Leipzig een café opent dat een eigen Gose schenkt, dan nog gebrouwen in Berlijn. Hoewel er in het begin problemen met de producent waren werd de Gose toch een bescheiden succes en besloten ook andere brouwers de Gose nieuw leven in te blazen. In 1999 werd de Döllnitzer Gose weer in productie genomen en ook in Goslar zelf is het bijna vergeten bier in ere hersteld.... De moderne Gose wordt niet meer spontaan vergist. In plaats daarvan gebruikt de brouwer eigen gist en wordt de zure smaak verkregen door een melkzuurgisting. De zure smaak wordt vervolgens enigszins verlicht en verfijnd door de toevoeging van kruiden als koriander. Ook wordt Gose gezouten. Kenners vergelijken de smaak van Gose met die van Belgisch witbier. De mout van Gose bestaat, net als die van witbier, grotendeels uit tarwe. Anders dan de gewone Duitse witbieren wordt Gose gekruid, waarmee het een van de weinige Duitse bieren is die niet volgens Reinheitsgebot gebrouwen worden. Voor de Gose is in de Duitse wetgeving een uitzondering gemaakt: bepaalde regionale specialiteiten hoeven het van origine Beierse Reinheitsgebot niet na te leven. (https://nl.wikipedia.org/wiki/Gose_(bier))

The self-described nanobrewery Evil Twin Brewing turns out an incredibly wide range of styles and creative takes on familiar styles that make them truly unique. Most of the creations from Jeppe Jarnit-Bjergso’s five-year-old NYC brewery marry a blend of fruits with a traditional style to accentuate and build on the flavors you might expect. Some of them are extremely fruit forward and even go as far as to remind the drinker of a fruit smoothie. And that’s exactly how someone could categorize ET Stay Home 19, Evil Twin’s Imperial Gose that features pink guava, mango, pineapple and salt. Usually I’d expect a Gose to be lighter, both in alcohol and body. That is decidedly not the case here. As soon as it’s poured into the glass, you can immediately see the thick body and know this is going to be a different Gose than you may be used to. But this is an imperial version of the style, as demonstrated by the thicker body and 7.2% ABV. The appearance in the glass points to the aforementioned fruit-smoothie-esque beer. The nearly-opaque orange liquid is inviting and as soon as it’s close to your nose, the guava is immediately evident, followed by notes of pineapple and mango that blend together delightfully. The first sip is sweet at first, almost like candy, but finishes nicely with a hint of tartness. The tropical fruit flavors from the nose are all there on the palate as well. The thickness that was noticeable during the pour is matched with the mouthfeel that’s best compared to a milkshake IPA. The signature salt of the Gose is very subtle, more accentuating the fruit flavors than providing the salinity of many other versions of the style. Despite the initial thickness and sweetness, it finishes so nicely that I kept going back for more. Allowing it to get closer to room temperature opens up some more tartness and familiar Gose hints on the nose, but it still remains a one-of-a-kind experience. Only available on tap, where crowlers are available, in their Ridgewood and Dumbo taprooms, but their selection rotates quickly. If you find yourself in Queens or Brooklyn, Evil Twin is well worth a stop to try any of their fruit-forward smoothie-like beers and seltzer or their more traditional versions of the styles you know and love. (https://www.porchdrinking.com/articles/2021/07/23/evil-twin-brewing-et-stay-home-19-tropical-fruit-imperial-gose/)

Double Strawberry Milkshake Imperial Mimosa Gose Boiler Brewing Co.... Style:Sour - GoseABV:7% (https://www.beeradvocate.com/beer/profile/44994/389748/)

MÁSGARITA TEQUILA BARREL-AGED IMPERIAL GOSE- 10% IMPERIAL GOSE BREWED WITH SEA SALT, CORIANDER, AND AGED IN BLUE AGAVE TEQUILA BARRELS FOR 5 MONTHS WITH LIME ADDED. (https://www.barrel41.com/our-beer2)

RASPBERRY MILKSHAKE GOSE RELEASE... Our traditional Gose style ale is tart and fruity. It’s refreshing with bright flavors that compliment the sour kick you get with each sip. The tartness comes mostly from Sour Patch Kids (not really), but also from Sour Pitch, a lactic acid bacteria we add in the kettle, which brings characteristics not just of tartness, but also citrus and green apple.  We started fruiting our Gose during fermentation to highlight fruity, tart, and sometimes sweet fruit flavors. The Gose’s low pH creates a crisper, sharper flavor than other styles, which in combination with low bitterness and unique tartness, lend this style well to fruit additions.  To create the “milkshake” effect in the Wildberry and Raspberry iterations, we added lactose and vanilla, which enhance the fruit and mellow the tartness. The effect is similar to putting whipped cream on a pastry or ordering your pie à la mode. It’s crushable, shareable, and calling your name for the long winter weekends that lie ahead. ... Beer Description: Our Gose got the raspberry Christmas pie treat. A dash of lactose and vanilla make this tart beer taste like a slice of Granny’s raspberry pie—à la mode, of course.  4.6% ABV, 20 IBUs (https://inboundbrew.co/craft-beer-blog/2018/12/12/raspberry-milkshake-gose-release)

100 Watt- my bloody valentine... Categorieën: 100 Watt, Alcohol 7-9%, Barrel aged bieren, Bier per fles, Gose, Imperial milkshake gose... Een Imperial milkshake Gose, even ontleden… Imperial: hoger in alcohol dan een normale Gose Gose: Zout in het bier Milkshake: Lactose in het bier wat er voor zorgt dat er ook een verfrissend zuurtje in het bier komt. (https://proefopdesok.be/product/100-watt-my-bloody-valentine/)

Een imperial milkshake gose, gerijpt op rode wijn vaten..... That's new....

My Bloody Valentine, een collab tussen 100 Watt Brewery en Berghoeve Brouwerij (https://www.facebook.com/thomasopent/posts/1165493820569262) Zie https://www.youtube.com/watch?v=oOWakY_rzWI

My Bloody Valentine Imperial Milkshake Gose gerijpt op Chateau de Camensac rode wijnvaten. Deze Gose is een collab van De Berghoeve en 100 Watt Brewery.... Style Sour - Traditional Gose

ABV 8.5 % (https://beerizer.com/shop/de_biertonne/my-bloody-valentine--114644)

Een imperial milkshake gose gerijpt op rode wijn vaten van Chateau de Camensac! 

Gebrouwen op valentijnsdag draagt dit bier de naam: My Bloody Valentine!! (https://www.facebook.com/berghoevebrouwerij/posts/3396301520422952)

Zo dan, wat een achtergrond, maar enfin ik dronk dus een My Bloody Valentine Imperial Milkshake Gose. Het is zwaarder dan ik had verwacht. Het ziet er een beetje uit als Palm, maar dan wat lichter. Het bier is ook qua mondgevoel wat lichter. De geur en smaak doen denken aan kriek. Het zuurtje doet wat denken aan wijn. Toch is het geen wijn, het heeft wat carbonatie en een bitterheid die het een bier laten zijn. Het is niet zo zout of eigenlijk heb ik geheel geen zout opgemerkt... Was het wel een lekker bier eigenlijk?? Ja, dat wel. Het doet wat denken aan de S. Petrus Cherry Quad. Het is zo bijzonder dat,  alhoewel, het valt nog mee dat er geen grapefruit ananas cola of zoiets doorheen zit. Dat zou er nog bij moeten komen. Trouwens het bier is barrelaged op op Chateau de Camensac rode wijnvaten. Dus je zou het ook een Barrel Aged Imperial Milkshake Gose kunnen noemen. 

Chateau Camensac Haut Medoc Bordeaux... Today, Chateau Camensac is perhaps, one of the more obscure, 1855 Classified Growths in the Medoc. The original chateau which is still in use today was constructed in the 18th century. Chateau Camensac was purchased by the Forner family in 1965.

The Forner family first became active in winemaking in Spain, where they own the popular, Marques de Caceres winery. Marques de Caceres is located in the Rioja appellation of Spain. Their experience in the Spanish wine trade proved helpful in knowing what to do next, which was to renovate the estate and replant their vineyards.

They also modified the estate’s name slightly in 1988 when they changed it from, Chateau de Camensac to just Chateau Camensac. They also hired the successful wine consultant Michel Rolland as well. Michel Rolland does not consult Chateau Camensac today.

In 2005, Chateau Camensac was purchased by Jean Merlaut and his niece, Celine Villars Loubet. In 2014, Claire Thomas-Chenard joined the team as the director of the estate. Claire Thomas-Chenard is well-known for her work at Chateau Soutard and Chateau Larmande in St. Emilion.

The 65-hectare, Left Bank vineyard of Chateau Camensac is planted to 60% Cabernet Sauvignon and 40% Merlot. Previously, the vineyard featured other Bordeaux grape varieties, but based on the suggestion of Emile Peynaud, they reduced the number of different grape varietals to just two, which is what remains planted in their vineyard today.

Currently, the estate is slowly working on replanting the entire program which began in 2007, replanting up to 5 hectares at a time. By 2020, the average age of the vines was young. However, as the vines continue to age, this should become a much better wine.

Chateau Camensac is situated slightly east of the southern tip of St. Julien appellation. In fact, their vineyards are not that far from Chateau Beychevelle. They are also close to other well-known Medoc vineyards including Chateau La Tour Carnet and Chateau Belgrave. The terroir of Chateau Camensac is mostly gravel-based soil. They have gentle slopes in the vineyards that reach up to 23 meters at their peak.

The vineyard is planted to a vine density of 10,000 vines per hectare. The goal is to maintain the average vine age at about 35 years of age. Picking is conducted using a combination of machine harvesting and manual pickers. Since 2016, the property has slowly been converting its farming to organic methods.

The vinification of Chateau Camensac takes place in temperature-controlled, stainless steel vats. Malolactic fermentation is performed in a combination of vat and barrel. The wines of Chateau Camensac are aged for an average of 17 to 20 months in French, oak barrels that range from 35% to 70% new, French oak, depending on the character and the needs of the vintage.

The estate also produces a second wine, previously called La Closerie de Camensac. The second wine has been aptly renamed Second de Camensac. The average annual production of Chateau Camensac is close to 20,000 cases per vintage. (https://www.thewinecellarinsider.com/bordeaux-wine-producer-profiles/bordeaux/haut-medoc-lesser-appellations/de-camensac/)

The Merlaut family acquired Camensac in time for the 2005 vintage. Céline Villars and Jean Merlaut are now in charge of the estate. The niece and uncle are also the respective owners of Chasse-Spleen and Gruaud-Larose. Éric Boissenot is the consulting oenologist. Cabernet Sauvignon now plays a greater role at Camensac. This variety is ideally suited to the deep gravel soil, producing wines with depth, fruit, elegance, and minerality. The old Merlot vines are totally complementary, yielding wines that add volume and body to the final blend. (https://www.ugcb.net/en/chateau-de-camensac)

Cemensac means "on the water's way", and comes form the words camens, which means "path" of "way" and ac, which means water in local dialect. In the 17th century monks dug ditches along the bottom of the gravelly rises. These contributed to the quality of the terroir by draining excess rainwater.  (https://tastingbook.com/p/chateau_de_camensac)

Château de Camensac:

a model history... This locality in the commune of St Laurent Médoc was described in Gascon as the “path that leads to water” on the Belleyme map of 1767. Discover a property steeped in ancient and contemporary history, with a longstanding tradition of innovation. The Médoc region benefited from a development campaign, under King Henry IV, which successfully drained the marshy terrain. 1701

a locality was noted by Cassini and Belleyme

There was a house and vines on the Camensac site, surrounded by marshland and the vineyards of Château de la Tour Carnet and Château Lagrange.

1799

The construction of the Château

During the turmoil of the French Revolution, when Delphine-Catherine de Brassier, Baroness of Budos and owner of the seigneury of Beychevelle died, the estate was divided up. Her daughter kept Château de Beychevelle, but the State took Camensac and Lamarque. Camensac was then sold at auction. Joseph Popp bought the estate in 1799. The Popp family, originally from Hamburg, was one of the Hanseatic families who settled in the Chartrons district in 1707 to trade

1855

Recognized as a Grand Cru

Napoleon III decided to organize a universal exhibition in 1855 in Paris, and official committees were therefore set up to select the products and works of art to be exhibited. The Bordeaux wine industry brokers established a classification, going from first to fifth growth (cru), published on 18 April 1855. The 1855 classification recognized the ability of the Popp family and the Camensac terroir to produce a world-class wine.     

1860

A model vineyard

Bruno Popp took over the reins of Château de Camensac and enlarged the winery 1860, creating the basis of the current facilities. These were designed in a particularly innovative fashion. The château’s new mobile wine press was embraced throughout the Médoc.

1887

A lieutenant at the helm

Alphonse de Tournade (a Naval Lieutenant) and Antonia Garrigou (granddaughter of Antoinette de Lapeyrière) bought the property which was put up for sale when there was no one to continue to manage it in the Popp family.

1906

In the hands of a conqueror

In 1906, on the death of Alphonse and Yvonne Tournade, the property was sold to Count Lahens (who owned Larose-Trintaudon and Perganson).

1912

Waiting for Poyferré

In 1912 Paul and Albert Cuvelier who already owned Château Le Crock in St Estéphe, became the new owners of Château de Camensac.

1964

A new start

When Elysée and Henri Forner bought the vineyard in 1964, it was in a sad state. The plots from which Camensac originally made its wine had practically been abandoned. With the sustained, efficient and competent support of the famous Emile Peynaud, the owners dedicated themselves to restoring the property to its former glory and giving expression to a great terroir. They continued until 2005.

2005

The Merlauts

In 2005, Château de Camensac was bought by Jean Merlaut and Céline Villars-Foubet. Their aim was to boost the property’s reputation, which had suffered due to its absence on export markets. The Merlaut family has one of the finest portfolios of Médoc properties, which includes Gruaud-Larose, Haut Bages Liberal, Ferrière, Chasse-Spleen, and Citran.

2021

Environmental commitment

Committed to a High Environmental Value (HEV) approach, Château de Camensac obtained level 3 HEV certification and began an agro-ecological programme. (https://chateaucamensac.com/en/our-history/)