Goose Island Brewing
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Goose Island (Chicago) is taking Matilda Belgian Pale Ale and re-fermenting it with brettanomyces. “Brett” is a funky yeast that is used in wine and beer making. It makes an off flavor that gives the beverage a new characteristic. Matilda Continue Reading →
Doesn’t that look delicious? Today Deschutes posted a picture one of their Class of ’88 beers, this one in particular being the collaboration with Goose Island, as it met Muscat wine barrels and Pinot Noir grapes. Continue Reading →
Next up in Goose Island’s Fulton & Wood Series – Golden Goddess. This release is a collaboration with Tea Master Doug Palas and company at Intelligentsia (makers of the coffee in Bourbon County Coffee Stout). Golden Goddess is a German-style Kölsch Continue Reading →
Goose Island Brewing is adding to the Bourbon County Brand this year. The series is no longer limited to imperial stouts. A few months ago, Goose Island filled bourbon barrels (Heaven Hill?) with barleywine.
Introducing Bourbon County Brand Barleywine. Aged in the same Continue Reading →
A little while back, Goose Island Brewing (Chitown) released King Henry Barleywine. For that release, the brewery aged Henry in the used Bourbon County barrels. A few months ago, Goose Island filled bourbon barrels (Heaven Hill?) with barleywine.
Introducing Bourbon County Brand Continue Reading →
The last of Goose Island’s Fulton & Wood beers has been released this week. Baudoinia is named for a type of a fungus that grows on barrels stored low to the ground in distillery rickhouses. For this release, Brett Porter aged Goose Continue Reading →