Gose In the Shell

The portrait

Ghost in the Shell? No, Gose in the Shell. Our tribute to Masamune Shirow and Japanese traditions revisited in our Swiss vats.

This Japanese-inspired Gose pushes the boundaries of German beer into uncharted territory. Rice replaces some of our traditional malts, bringing the crystalline finesse characteristic of Asian beers. Umeboshi—those salted plums that thrill uninitiated Western palates—enters the process for an acidity with oriental accents.

The stroke of genius? Fermentation with sake yeast. These Japanese microorganisms transform our must into a transcultural taste journey. At 3.8%, it remains true to the thirst-quenching spirit of Gose while unleashing the saline-fruity complexity that characterizes umeboshi.

The result: a beer that is a dialogue between Leipzig and Kyoto, where the traditional acidity of Gose meets Japanese umami in a delicate balance at just 6 IBU.

The story

We've always been fascinated by the connections between brewing cultures. German Gose, with its salty-tangy profile, seemed like the perfect vehicle for exploring the Japanese taste universe.

The inspiration came to us by observing the commonalities between these two traditions: the use of salt, controlled acidity, and the search for balance rather than strength. Umeboshi, the salt-marinated plums that have accompanied Japanese rice for centuries, shared this saline philosophy with Leipzig's Gose.

Incorporating sake yeast was our way of taking the experiment to its logical conclusion. These strains, accustomed to fermenting rice, brought a unique aromatic dimension to our creation. A microbiological bridge between East Germany and the Japanese archipelago.

Gose in the Shell embodies our conviction: the best innovations arise from respectful dialogue between seemingly distant traditions.

Food and beer pairings

This Japanese Gose naturally finds its place alongside Japanese cuisine , but its pairings go well beyond basic sushi.

Let's start with the obvious: oily fish sashimi, cucumber maki, and a variety of chirashi. The acidity of the umeboshi echoes that of the vinegared rice, while the finesse of the sake complements the delicacy of the raw fish. The harmony is immediate.

More surprising: European seafood . Belon oysters, whelks, shelled crabs. The saline profile of the Gose perfectly complements the oceanic iodine, creating a sensation of the tide rising in the mouth.

On the vegetarian side, it enhances fermented vegetables. Korean kimchi, Alsatian sauerkraut, homemade pickles: the acidity echoes, the fermentations speak to each other. A microbial conversation on the plate.

For the more adventurous, try pairing it with a platter of fresh goat cheese. The salinity of the beer reveals the minerality of the goat's milk, while the sake yeast adds a roundness that coats the whole dish.

The final word

Gose in the Shell continues to flow through our lines, proof that intercultural boldness can become classic. This beer perfectly embodies our approach: respecting traditions to better transcend them.

Each sip tells the story of an unlikely encounter between 16th-century German style and ancient Japanese ingredients. A reminder that the most authentic innovation often stems from the deliberate blending of expertise.

Cheers! 🍻

The recipe