The Goose Is Loose
Try two highly anticipated encores from Goose Island Brewery
Sometimes it's worth waiting for a good thing; Goose Island's Greg Hall agrees. While the prolific Chicago brewmaster releases a new concoction almost weekly, it's been three years since we've tasted his Imperial Brown Goose.
Returning to bars September 1, this rich, caramel-colored, strong brown ale is aged in Heaven Hill Bourbon barrels for about a year, giving it espresso and vanilla notes--and yes, a hint of bourbon. This time around, Imperial Brown Goose is being distributed in kegs (sorry, no bottles) to a select number of bars and restaurants, including The Publican, The Bristol, Five Star Bar and the Goose Island brewpubs, of course.
And the Imperial Brown won't be alone. Back for her encore performance is Juliet, Goose Island's stunning rose-hued, Belgian-style sour ale. Debuted in October 2008, Juliet offers wonderful clove and berry flavors thanks to its aging in Cabernet Sauvignon barrels (from Napa's Robert Craig winery) packed with Michigan blackberries.
Hall will pair these beers (and a few others) at an Oktoberfest dinner on October 7 at David Burke's Primehouse. There, chef Rick Gresh will prepare five courses, each paired with a different Goose Island brew--but space and brew are limited, so make your reservations early.
