October 31, 2015

The Story of Goose Island Bourbon County Stout - Chapter 6

Here's the latest in Goose Island's outstanding Grit & Grain Series of videos on their Bourbon County Stout.  

A Standard In The Industry - Chapter 6: 

"Bourbon County Stout is a torch that has been lit for many years, the brewers of Goose Island are tasked with keeping the torch they been passed, aflame. The Russian imperial stout is a daunting beer to brew and asks a lot of both brewers and their equipment. From the brewhouse to the cellar, the beer can be a volatile and unpredictable. Two to three days a week are now spent brewing Bourbon County Stout. The massive malt bill is entirely hand loaded, bag by bag into the hopper. From there, the mash mixer gets entirely filled two times to equal one kettle-full volume. After four hours of boiling, The wort is transferred to the cellar tanks. Filling one tank takes six turns, All of which is fermenting rapidly the entire time. The beer is then tinkered off to the Goose Island Barrel House on Chicago’s west side where the Imperial Stout will be aged in Bourbon Barrels to take on a whole new life. "

No comments:

Post a Comment