Wednesday, May 26, 2010 3:00 pm
Goose Island Brewery will be taking over a lot of our taps! One-offs, special brews, casks, vintage, and a vertical. Also a pairing menu in the Dining Room!
Here’s the beer list, provided by Goose Island.
1) Frau Kristina Danish Stout 10%Eight different malts start off the grain bill of this Stout brewed with the folks at Amager Brewery from a small island off of Denmark. While sharing stories over brews during the Craft Brewers Conference, inspiration struck and we just had to brew a beer with them. The resulting stout is roasty, full of chocolate notes and has a strong American hop backbone.
2) Goose Tripel 8.5%The Tripel is typically brewed w/ Pilsner malt, sugar, noble hops and Belgian yeast. This one is fermented with two separate strains of Belgian yeast to layer the aromas of spice and the complex fruitiness. Golden in color with a subtle hop nose, the Tripel hides the alcohol well behind the dry crisp finish.
3) Lolita 7%A Raspberry Belgian Ale aged in oak barrels with brettanomyces. The resulting is a silver medal winner at the World Beer Cup 2010 with tons of funk and fruity tartness.
4) BCS Vanilla 13.5% Goose Island’s original Bourbon Barrel Aged Stout aged in 10-16 year old Heaven Hills bourbon barrels then spiced with whole Vanilla beans.
5) Big Hoppy Red We loaded a big Imperial Red Ale with all of our favorite hops at the moment to make a mouth-blistering 90 IBU treat. Columbus, Simcoe, Sorachi Ace, Citra and Amarillos are layered in an absurd amount of hopping positions to give this brew an unequalled hop complexity.
6) Fleur 7% A Belgian style pale ale blended with hibiscus and kombucha tea; Fleur is a beautiful, rose-colored ale with an aroma of strawberries and hibiscus flowers. Her flavor balance starts with a hint of sweet, ripe, berry and finishes tart.
7) Citrus 6.1% A Belgian Blonde Ale that’s brewed with pomello, honey tangerine peels, and green coriander spice. Layers of citrus with hints of clove and allspice.
La Vie d’une oie 9% A complex wheat wine with notes of dried figs, dried prunes, and Cocoa. This was our chef collaboration with Paul Virant and the staff from Vie.
9) Pepe Claussenii 6% Brewed originally at our pub in 2008, we “forgot” about this lost barrel in our cellar and are unveiling it only for this special event. The roasted and spicy pepper notes of our black saison hide behind the funky Brett backbone and lactic sourness.
10) ?????? TBD – Something along the session lines.
Upstairs Tower
1) Smoked American Wheat 5% When asked to create a simple, drinkable American wheat beer – we decided to break all of the rules. We turned the beer into a dark wheat beer with a hint of smoked malt. From there we grilled peaches and dosed them in the beer to add a finishing layer of sweetness.
2) Barrel Aged Barley Wine 10% Loosely based off of our 2000 brew at our production facility, we revived this hybrid American / English Barley wine for a special treat. Coming out of the tanks we wanted to add another layer of complexity to the beer and so we passed it through bourbon barrels previously used for Bourbon County Stout.
3) C-House Saison 7% A crisp, bright, and refreshing farmhouse ale that we created in collaboration with Nicole Pederson of C-house .
4) Bourbon Barrel-aged Extremely Naughty Goose 9% An Imperial Brown Ale brewed for barrel ageing, so we let it rest in an 18yr old Elijah Craig bbl for 8 months to find vanilla, molasses, and bourbon notes.
Cask
1) Citra IPA 5.9% Focusing on a vibrant citrus hop body, we cask hopped an English IPA with Citra hops from the west coast.
2) Wil’s Bitter 4% While choosing the 2009 English crop of hops our supplier brought a new variety of hop that we all fell in love with. The Soverign hop struck us as being the perfect fit for Wil Turner’s traditional English brewing style which we show off in this cask.
Vertical / Vintage
1) Matilda – Years TBD
2) TBD
