Review: Cherry Gose by Southern Tier Brewing Co

@stbcbeer Cherry Gose - an imperial sour ale brewed with tart cherry juice. | Not as sour as you'd expect. Not as much cherry as it looks, but still a nice cherry sour. Not really sure I taste the "Gose" in it either. But still tasty. In #properglassware

Cherry Gose by Southern Tier Brewing

Brewery: Southern Tier Brewing Co
Beer Style:  Gose (Imperial Sour Ale)
ABV:  8.3%

Beer God's Notes

This beer pours a gorgeous shade of pinkish red.  And the nose of it is a mixed bag of tart cherry and a salty/sour smell.  It definitely tastes like a sour beer, and the tart cherries (being from WNY, I know what good, fresh tart cherries taste like) really do add a lot to the sourness and complexity of this beer.  The only thing I’m really missing is the coriander and the salt.  I would be totally happy if this was just considered a Tart Cherry Sour instead of a Cherry Gose, but maybe others will get more salt and coriander than I did. It’s funny, when you look at the label the beer is called “Cherry Gose” but the type of beer is “Imperial Sour Ale), so I guess it could go both ways! Also, I think that this would probably taste pretty unique on tap.

Overall, I really enjoyed this beer, like I’ve been enjoying all the new Southern Tier beers that they’ve been releasing in 2016.  Keep it coming, STBC!



New York State ranks 4th for tart cherry production in the US, with the majority of the acreage located in four Western New York Counties located about 2 hours from our brewery. We source our tart cherry juice from a grower in Niagara County on the shores of Lake Ontario where the glaciated soils and lake-tempered northern climate are ideal for growing tart cherries. Tart cherries are known as a “super food” and their price reflects this moniker. They have one of the highest levels of antioxidants of any food, a truly brilliant red color, and a clean, bright, juicy aroma and flavor that’s accentuated by their natural acidity.

We maintain a culture of Lactobacillus buchneri that is used to sour wort over three days, starting at a pH of 5.5 and finishing around 3.4. After souring is complete, the wort is boiled, hopped, spiced, cooled, and pitched with our house ale strain of yeast. After roughly 24 hours of fermentation, the tart cherry concentrate is added directly to the fermentation vessel. Exactly when the cherry juice is added is a delicate balancing act of adding the juice (more sugar) early enough so that the fermentation will complete, but late enough that the delicate flavors, aromas, and colors of the juice are preserved as much as possible. It would be a travesty to add such beautiful and rare juice to hot wort, don’t you think?

The finished beer is a striking, lustful shade of red with a persistent white head and durable lacing thanks to the large portion of what in the grist. The nose is defined by equal parts bright lactic acidity and cherry notes with a hint of coriander. On the palate, the strong lactic acidity is accentuated by the natural tartness of the cherry juice. Quantitatively, this beer is quite sweet, but we find that this level of residual sweetness is just enough to balance the acidity and that the overall perception of the beer is actually quite dry. The beer finishes very clean and in conjunction with the salt in the finish, it definitely makes you want to come back for more.

Food Pairings:
Sausages, soft pretzels, grilled fare, and just about everything under the sun.

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