Leipzig-Style Goses are straw to medium amber. Appearance is cloudy/hazy with yeast character, which may have evidence of continued fermentation activity. Lemony or other citrus-like aromas are often present. Some versions may have the spicy aroma character of added coriander at low to medium levels. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to be very low. They typically contain malted barley and unmalted wheat, with some traditional varieties containing oats. Hop flavor is not perceived. Hop bitterness is not perceived. Lemony or other citrus-like flavors are often present. Some versions may have the spicy flavor character of added coriander on the palate at low to medium levels. Salt (table salt) character is also traditional in low amounts. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Modern German Gose breweries typically introduce only pure beer yeast strains for fermentation. Traditional examples of Gose are spontaneously fermented, similar to Belgian-style gueuze/lambic beers, and should exhibit the complexity of acidic, flavor and aroma contributed by the introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and German Gose is that Gose is served at a much younger age. Gose is typically enjoyed fresh and carbonated. The overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice, and refreshment is ideal. The body is low to medium-low. At competitions, brewers might provide supplemental information such as modern or traditional versions, spices used if any, and/or information about the brewing process.