John Hall, Founder of Goose Island Brewing (Chicago, IL) will be speaking at University of Iowa Business School in Iowa in October. The event is open to the public.
Hall has been in the news quite frequently after the Continue Reading →
Today, Goose Island Brewing bottled Adeline, a golden wild ale aged in oak wine. This experimental beer is being send to GABF for judging. Brewers John Hall and Andy Ellis are featured here.
Goose Island Brewing posted recently posted some pretty sweet pictures via Facebook about Bourbon County Barrel Sampling Day. The Fulton Street location in Chicago has warehouse solely dedicated to aging Bourbon County Stout (and it’s variations.) There is a Rye Continue Reading →
Goose Island Brewing (Chicago, IL) has done a version of Bourbon County Stout with cherry bark before. Coming to draft (presumably in November around the time of the annual release) will be BC with cherries. (Although there have been some Continue Reading →
Goose Island Brewing is adding some flavor variations to Dominique, and American Wild Ale. Dominique is a bit of Belgian meets bourbon sexiness, as this sour ale is aged in bourbon county stout barrels.
Goose is adding variations to the Dominique Continue Reading →
Goose Island’s Harvest Ale seasonally returns in September for a short stay until October. It’s an ESB, 5.7% ABV. 62 lbs of cascade hops per fermenter! This week GI is getting ready for the brew. Here’s a little video to Continue Reading →
The Goose Island/AB deal is starting to evolve. Honkers Ale, and IPA will be outsourced to Red Hook to be brewed. In an interesting twist, 312 headed to the 315 – AKA Baldwinsville, New York.
The supply of these beers Continue Reading →
John Hall, Founder of Goose Island Brewing (Chicago, IL) will be speaking at University of Iowa Business School in Iowa in October. The event is open to the public.
Hall has been in the news quite frequently after the sale of Goose Island to Anheuser-Busch. ($38 millon.)
Thursday, October 13 at 5 p.m.
108 John Pappajohn Business Building
Iowa City, IA 52242-1994
Today, Goose Island Brewing bottled Adeline, a golden wild ale aged in oak wine. This experimental beer is being send to GABF for judging. Brewers John Hall and Andy Ellis are featured here.
Goose Island Brewing posted recently posted some pretty sweet pictures via Facebook about Bourbon County Barrel Sampling Day. The Fulton Street location in Chicago has warehouse solely dedicated to aging Bourbon County Stout (and it’s variations.) There is a Rye BCS teaser here. King Henry is also being sampled. Henry is a barleywine that has gone into used BCS barrels. Pictures feature John Hall, his brewers & lab techs sampling barrels. Some people have all the luck.
Goose Island Brewing (Chicago, IL) has done a version of Bourbon County Stout with cherry bark before. Coming to draft (presumably in November around the time of the annual release) will be BC with cherries. (Although there have been some ratings for BC Cherry – 2 to be exact.)
Bourbon County Stout is an imperial stout aged in Heaven Hill bourbon barrels. GI has a whole separate warehouse JUST for aging this beer. Some pre-cherry stats:
Style: Bourbon Barrel-Aged Imperial Stout
Hops: Willamette
Malts: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black
13% ABV, 60 IBUs
Release: November, Annually
Goose Island Brewing is adding some flavor variations to Dominique, and American Wild Ale. Dominique is a bit of Belgian meets bourbon sexiness, as this sour ale is aged in bourbon county stout barrels.
Goose is adding variations to the Dominique line, by adding Blackberries and Raspberry editions. (Draft only, currently.)
Also, expect more of
Mae – Brewed with Saison and farmhouse ales of Belgium in mind, we added fresh Mick Klug’s Michigan peaches and Brettanomyces claussenii to a fresh white wine barrel and aged the Saison base for 9 months. Stretching boundaries of the traditional style, we decided to put our own little spin on it.
Eva – Brewed with the Saison and Farmhouse ales of Belgium in mind, we added fresh Michigan cherries and Brettanomyces to a wine barrel and aged the Saison base for 9 months.
Indira – Brewed with Lemongrass and Lemon Thyme in the brew kettle, Indira brings the citrus of her cousin Sofie but from different sources. A dry citrus finish blends with spices of the yeast and thyme.
Goose Island’s Harvest Ale seasonally returns in September for a short stay until October. It’s an ESB, 5.7% ABV. 62 lbs of cascade hops per fermenter! This week GI is getting ready for the brew. Here’s a little video to whet your whistle until fall rolls around.
The Goose Island/AB deal is starting to evolve. Honkers Ale, and IPA will be outsourced to Red Hook to be brewed. In an interesting twist, 312 headed to the 315 – AKA Baldwinsville, New York.
The supply of these beers has been a little short these past few months, the outsourcing seeks to help that situation.
The outsourcing allows Goose Island Christmas Ale to return, and expand the Belgian & sour ale production to increase at the Fulton Street production facility. The Fulton Street facility is also undergoing a $3 million dollar upgrade.
