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with a cap or cork, but with a plug of yeast (flor) which naturally rose up the neck as the secondary fermentation continued.

In 1824, Johann Gottlieb Goedecke began brewing gose at a manor house (rittergut) in Döllnitz. By 1900, it was considered to be local to Leipzig and there were over 80 gose taverns in the city.

At the start of World War II, due to a food shortage, grain in Germany was allocated to bread making. The i=unset,

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