Brewers Patrick O’Neill, Timmy Seldon, and Gopal Balakrishnan create the 3rd beer Goose Island’s Fulton and Wood Series. Black Mission Abbey Style Ale is a Belgian-Style ale brewed with Black Mission Figs and lactose sugar. Loosely based on the Fig Continue Reading →
New artwork for Goose Island’s 2012 Christmas Ale. The brown ale is released seasonally in November.
Every year to celebrate the holiday season, we brew up our Christmas Ale, and with each year we change the recipe slightly so that you Continue Reading →
Goose Island Brewing (Chicago, IL) runs the largest barrel aging program in the United States. Today, they received 200 more barrels for aging various beers – like Matilda, or Sophie.
What is a great summer beer?
A German (or German style) kolsch. Yep. Goose Island’s got one. Brian Taylor, the head cellarman gives a little backstory.
This little nugget appeared in the Chicagoist today:
The calculated risk of innovation has been a hallmark of Goose Island throughout its tenure as Chicago’s largest brewery, and was the driving force behind the development of the brewery’s coveted Bourbon County Continue Reading →
It has now been about a year since Anheuser-Busch purchased Goose Island. Pretty big deal to a lot of people, especially when a big beer company purchases small brewery like GI. Check out the Chicagoist break down, 1 Continue Reading →
Goose Island’s Juliet just left the brewery. Juliet is brewed with wild yeast, and aged in cabernet barrels with blackberries.
Taste Expectations: (Per GI) Juliet is a tart, fruity, complex ale. Notes of wood, tannin, dark fruit and spice make Juliet Continue Reading →
