I’m still dreaming up the Gose recipe I want to brew for my wife. I’m sitting here thinking ‘what goes with salt?’ And obviously caramel does. Those of you with Gose brewing experience, would this work? What lovibond level of caramel malt would be best? Are there other considerations?
Caramel flavor is mostly vanilla, but you need to get the savoriness too. Maybe make your own thick caramel and add it to the kettle towards the end of your short boil and then add a touch of vanilla before packaging.
It’s gonna take it so far out of gose territory that I have a hard time imagining that it would work. YMMV.
I’m not sure how well caramel would work with a sour finish. Maybe just fine.
Yes, that is my fear. With food, as you know, sweetness is often balanced with acidity… I really like those green apple/caramel suckers… imagining that, I think it would work with a little saltiness added. Like most experiments it could be genius or folly.
And there’s only one way to know for certain.