Today on the Daily Drop, I’m tasting Doctor’s Orders Electrolyte Serum. This is a gose style beer brewed with rhubarb and coriander. Doctor’s Orders is based in Sydney, and produces small batches of seasonal styles. They’ve been instrumental in bringing back this style of beer in circulation in the recent years. Let’s check it out!
Slightly pink-tinted pale straw colour, a bit hazy. Very soft foamy head and excellent head retention.
Rhubarb and citrus notes with some soft maltiness.
Acidic hit on the tongue, and creamy feel through out. The carbonation is soft but alive, and it finishes somewhat sweet.
There is a massive tangy citrus kind of hit at the nose. There is a salty overhead on the soft malt body where the coriander really starts to come to life in the sides and back of the mouth. It finishes smooth and slightly sweet, with a continued tanginess on the finish. The rhubarb is really present throughout the whole body.
Overall – Doctor’s Orders Electrolyte Serum
The gose style is really coming back into circulation, and Doctor’s Orders has written the prescription. This particular variation packs a good punch of flavour with the rhubarb and coriander. While it’s good when you have your first few sips, it gets even better as you get down the glass and even onto the next serve. Definitely sessionable, and would be fantastic at the beach or weekend BBQs.
This style beer uses a wheat base, with pilsner malt and sour malt. Lactobacillus is used in conjunction with a german pilsner yeast strain to give it that sour flavour. This particular beer also uses sea salt and coriander, and rhubarb in the ferment. The wheat and pilsner are mashed together for 60 minutes at a lower temperature for dryness, then the sour malt is added to the mash for an additional 45 minute rest. Boiling as usual, the hops are added as well as the sea salt and coriander. Coriander is a very powerful spice, and adding too much to a beer could render it undrinkable. I’d recommend at most 25-30 grams (about 1 oz) of coriander to avoid over-powering the batch. Pitch yeast at 19-20°C, and add rhubarb after fermentation has kicked off.
Today’s Daily Drop is brought to you by orange and yellow Lamborghinis.
Have you brewed a gose? Maybe you’ve made some clever brews with spices and fruit? If you’re about to try it, let me know how it gose in the comments!