More speculation on the Beer and Champagne found in the Baltic

So it’s been 5 years since they found the stuff and just now are they getting around to actually using a gas spectrometer to figure out what the flavor was like.

The article talks about  the Saltiness and the Sour flavors….. folks, this is classic style profile for Gose beer.  And being that Gose Beer was produced in Germany (which touches the Baltic) it makes sense.

Read on and decide for yourself:   Link

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One thought on “More speculation on the Beer and Champagne found in the Baltic

  1. I tend to agree that this is likely an early Gose beer. The style goes back quite a while, and the salt level can be as high as 1.25% (w/v) in the final product.

    They speculate that as much as 30% of the volume was replaced by seawater. Seawater is 3.5% salt; if we dilute a 3.5% salt solution 3:10, we get ~1% salt in the final product – right in line with gose.

    I also find it exceedingly implausible that seawater would’ve seeped into the cork over the course of 170 years, but not enough to displace the entire beer volume. Seems like any route of transmission should’ve completely blown out the bottle given the difference in pressure.

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