Usually straw to medium amber and can take on the color of added fruits or other ingredients such as darker malts.
Clear to hazy. Haze may or may not result from yeast.
Perceived Malt Aroma and Flavor:
Malt aroma and flavor is not present to very low.
Perceived Hop Aroma and Flavor:
Very low to low
Horsey, leathery, or earthy aromas contributed by Brettanomyces yeasts may be present but at low levels as these beers do not undergo prolonged aging. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Alternatively, they may be spontaneously fermented. Low to medium lactic acid character is present in all examples expressed as a sharp, refreshing sourness.