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/)
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