"This week we're asking what is Imperial Stout, and what is it's history? There's a lot of confusion around this style, as well as the difference between porter and stout and Russian and Imperial Stout. To aid our confusion, we pick a 14% Imperial Stout to chew while we go DEEP into it."
Showing posts with label Goose Island. Show all posts
Showing posts with label Goose Island. Show all posts
May 6, 2020
What is Imperial Stout?
What is Imperial Stout? | The Craft Beer Channel
"This week we're asking what is Imperial Stout, and what is it's history? There's a lot of confusion around this style, as well as the difference between porter and stout and Russian and Imperial Stout. To aid our confusion, we pick a 14% Imperial Stout to chew while we go DEEP into it."
"This week we're asking what is Imperial Stout, and what is it's history? There's a lot of confusion around this style, as well as the difference between porter and stout and Russian and Imperial Stout. To aid our confusion, we pick a 14% Imperial Stout to chew while we go DEEP into it."
December 3, 2019
Tap Time Radio December 2nd, 2019
Check out last night's edition of Tap Time on 103.7 The Buzz with our guest Kenny Peden, Head Brewer at Brick & Forge Brew Works in Harrison. Plus we do a 10 year challenge of Goose Island Bourbon County Stouts... 2009 & 2019.
January 11, 2017
Eleven Year Goose Island BCS Vertical!
Resident beer tasters and guinea pigs, Quinn (Brewer) and Wally (Safety
Guy) taste through an ELEVEN year vertical of Bourbon County Stout.
Bourbon County Stout is our Bourbon Barrel Aged Imperial Stout.
Let Quinn and Wally take you on a trip back in time with Bourbon County Stout and let us know what Goose Island Vintages they should taste through next!
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Let Quinn and Wally take you on a trip back in time with Bourbon County Stout and let us know what Goose Island Vintages they should taste through next!
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March 9, 2016
Bourbon County Stout: History Ever Since
Sharing another fun video from The Craft Beer Channel folks on one of my favorite brews:
"Jonny meets Goose Island's Innovation brewer Tim Faith to talk about the
making of Goose Island Bourbon Country Stout, one of the best beers in
the world.
But the beer is so good he tunes out for most of it."
But the beer is so good he tunes out for most of it."
November 22, 2015
The Story Of Goose Island Bourbon County Stout - Chapter 9
Here's the latest in Goose Island's Grit & Grain Series on their delicious Bourbon County Stout.
The Biggest Whale of All - Chapter 9
The Biggest Whale of All - Chapter 9
November 14, 2015
The Story Of Goose Island Bourbon County Stout - Chapter 8
Here's the 8th video in the Goose Island Grit & Grain Series:
Each Sip Is Telling a Different Story - Chapter 8
"Bourbon County Stout is a beer that we are proud of and will always be eager to brew. Our brewers however, are innovators…restless tinkerers. They see Bourbon County Stout as a blank canvas rather than a finish product. They see the dark viscous stout as an avenue where countless other ingredients and flavors can live in countless combinations and added in a myriad of processes. Innovation is at the heart of Bourbon County Stout, so it only seems right to continue its legacy by encouraging every brewer to submit their recipe for our gift to Chicago, Proprietors."
November 10, 2015
The Story of Goose Island Bourbon County Stout - Chapter 7
The latest video in the Grit & Grain series from Goose Island on their legendary Bourbon County Stout is right here for your enjoyment:
The Hardest Part Is Waiting - Chapter 7
"Brewing Bourbon County Stout is a rapid, chaotic endeavor, the process of which spans a few days. The real wait begins when brewers place the imperial stout into its wooden confines, the bourbon barrel. There it rests, seeps in and out of the staves with the changing of the seasons. The hot Chicago summer swells the wood drawing the beer into its bourbon soaked pours, the cold Chicago winters tighten the wood, squeezing the beer back into the barrel. The Goose Island Barrel House is an expansive, quiet place. A cavernous library of bourbon barrels with zero climate control. The occasional forklift passes by, but for the most part the Barrel House is a departure from the hustle and bustle of the brewery. A few times a month, the warehouse will liven up when its time to empty the barrels on the processing floor. Only then do the brewers know if the year of waiting was all in vain."
The Hardest Part Is Waiting - Chapter 7
"Brewing Bourbon County Stout is a rapid, chaotic endeavor, the process of which spans a few days. The real wait begins when brewers place the imperial stout into its wooden confines, the bourbon barrel. There it rests, seeps in and out of the staves with the changing of the seasons. The hot Chicago summer swells the wood drawing the beer into its bourbon soaked pours, the cold Chicago winters tighten the wood, squeezing the beer back into the barrel. The Goose Island Barrel House is an expansive, quiet place. A cavernous library of bourbon barrels with zero climate control. The occasional forklift passes by, but for the most part the Barrel House is a departure from the hustle and bustle of the brewery. A few times a month, the warehouse will liven up when its time to empty the barrels on the processing floor. Only then do the brewers know if the year of waiting was all in vain."
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. "
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. "
October 25, 2015
The Story of Goose Island Bourbon County Stout - Chapter 5
Here's the latest in Goose Island's outstanding Grit & Grain Series of videos on their Bourbon County Stout.
The Barrel Never Dies - Chapter 5
"Bourbon making has two distinct stages. Distillation and aging. The beginning stages of making the mash for whiskey are similar to making the mash for beer. So much so, that the whiskey industry term for the fermented mash is beer. The distillation of grains to make whiskey is a practice that traces back to America’s European roots. The act of placing whiskey into charred barrels however, is uniquely American. The whiskey ages in the barrel anywhere from three to twenty-five years depending on the brand of Bourbon. By law, the Bourbon industry can only use new American white oak barrels. The byproduct of this mandate is a surplus of used Bourbon barrels with plenty of flavor still within the staves. Unlike most beer that you can enjoy in a few short weeks Distillers won’t see the labor of their work for 2-23 years."
The Barrel Never Dies - Chapter 5
"Bourbon making has two distinct stages. Distillation and aging. The beginning stages of making the mash for whiskey are similar to making the mash for beer. So much so, that the whiskey industry term for the fermented mash is beer. The distillation of grains to make whiskey is a practice that traces back to America’s European roots. The act of placing whiskey into charred barrels however, is uniquely American. The whiskey ages in the barrel anywhere from three to twenty-five years depending on the brand of Bourbon. By law, the Bourbon industry can only use new American white oak barrels. The byproduct of this mandate is a surplus of used Bourbon barrels with plenty of flavor still within the staves. Unlike most beer that you can enjoy in a few short weeks Distillers won’t see the labor of their work for 2-23 years."
October 19, 2015
The Story of Goose Island Bourbon County Stout - Chapter 4
Part 4 of this awesome Grit & Grain Series from Goose Island posted below. Catch up with the first 3 by clicking here.
You just don't teach that overnight - Chapter 4
Considered a dying industry 50 years ago, barrel coopering is once again a booming business. Though technology has improved the industry, barrel making still very much relies on the highly skilled and very human profession of barrel coopering. And like a human fingerprint, no barrel is the same. Each stave is unique and each one fits together like a puzzle. The fact that a cooper can assemble a consistent product demonstrates the craftsmanship that goes into building a watertight barrel that can withstand the flux of the seasons. This isn’t a process you can teach overnight and after watching how many steps go into making the perfect barrel you can see why.
You just don't teach that overnight - Chapter 4
Considered a dying industry 50 years ago, barrel coopering is once again a booming business. Though technology has improved the industry, barrel making still very much relies on the highly skilled and very human profession of barrel coopering. And like a human fingerprint, no barrel is the same. Each stave is unique and each one fits together like a puzzle. The fact that a cooper can assemble a consistent product demonstrates the craftsmanship that goes into building a watertight barrel that can withstand the flux of the seasons. This isn’t a process you can teach overnight and after watching how many steps go into making the perfect barrel you can see why.
October 10, 2015
The Story Of Goose Island Bourbon County Stout - Chapter 3
Here's the 3rd chapter in Goose Island's "Grit & Grain" series, this time talking about logging the White Oak trees in the Ozarks of Missouri.
"The Bourbon industry requires a massive supply of new barrels. That requires an equally massive supply of timber. The type of wood used for bourbon barrels is important to the quality and flavor of the spirit. Mandated by law, the spirit must be aged in new American White Oak to be legally clarified bourbon. The majority of white oak forested for use in bourbon barrels is grown in the hills of the Ozarks. On average, it takes around 80-100 years for a white oak tree to grow to the size it needs to be logged. Many communities throughout the region rely on the logging of white oak as a vital part of the local economy. To ensure the sustained growth of the forests, loggers take great care in responsibly foresting. By doing so, another generation can continue the tradition of logging."
All They've Ever Known Is Logging - Chapter 3
"The Bourbon industry requires a massive supply of new barrels. That requires an equally massive supply of timber. The type of wood used for bourbon barrels is important to the quality and flavor of the spirit. Mandated by law, the spirit must be aged in new American White Oak to be legally clarified bourbon. The majority of white oak forested for use in bourbon barrels is grown in the hills of the Ozarks. On average, it takes around 80-100 years for a white oak tree to grow to the size it needs to be logged. Many communities throughout the region rely on the logging of white oak as a vital part of the local economy. To ensure the sustained growth of the forests, loggers take great care in responsibly foresting. By doing so, another generation can continue the tradition of logging."
October 3, 2015
The Story of Goose Island Bourbon County Stout - Chapter 2
I'm loving this series on one of my all-time favorite beers, Bourbon County Stout, from Goose Island. I posted Part 1 last week and here's chapter 2 for you to enjoy:
"Chicago Bar Manager Phil Olson has a deep affinity for bourbon, and the
knowledge to back it up. Phil clarifies what distinguishes bourbon from
whiskey and clears any other common myths. Bourbon is America’s only
native spirit, the history of which is intertwined with the history of
the country as it expanded westward. In addition to a layered and
complex spirit, the Bourbon industry has another byproduct that’s in
high demand, charred American White Oak barrels. Today the bourbon and
beer industries have crossed paths. Needless to say, Bourbon County
Stout owes everything to the men and women of the Bourbon industry."
Music by The Black Oil Brothers: https://theblackoilbrothers.bandcamp.com
September 26, 2015
The Story of Goose Island Bourbon County Stout - Chapter 1
Some great stuff coming out from Goose Island on the history behind one of my favorite beers, their Bourbon Country Stout. I'll share them all here, starting with Chapter 1 today...
"In 1992 Greg Hall, wanted to brew something truly unique for the
brewpub’s 1,000th batch, he just needed inspiration. Then a chance
encounter between Greg and Jim Beam’s Booker Noe led to Goose Island
acquiring the barrels for what was to become the world’s first bourbon
barrel aged beer. The young brewmaster soon found himself in the
uncharted waters of bourbon barrel aged beer.
Thank you to John and Hall for having the vision and grit needed to open a brewery in a time when the concept of craft beer was novel. Thank you to Greg Hall for looking at a used bourbon barrel and seeing a second life. Going back into the original Brewpub with Greg as he flipped through old brewing logs and told us about first time he brewed Bourbon County was an experience the team will never forget."
Thank you to John and Hall for having the vision and grit needed to open a brewery in a time when the concept of craft beer was novel. Thank you to Greg Hall for looking at a used bourbon barrel and seeing a second life. Going back into the original Brewpub with Greg as he flipped through old brewing logs and told us about first time he brewed Bourbon County was an experience the team will never forget."
Music by The Black Oil Brothers
https://theblackoilbrothers.bandcamp.com
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December 16, 2014
Video: Bourbon County Brand Stout
I hope you guys all found some Bourbon County Stout from Goose Island this year when it hit here in limited availability. If you didn't, you probably don't want to watch this little video from them. I only found the "regular" version, but I did get a couple of 4-packs at least.
"Bourbon County Brand Stout was brewed in honor of the 1000th batch at our original Clybourn brewpub back in 1992. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer."
"Bourbon County Brand Stout was brewed in honor of the 1000th batch at our original Clybourn brewpub back in 1992. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer."
March 14, 2014
Talking 4 New Beers In Our Market
There are a lot of new beers hitting the area right now with the change of season, so I thought I'd take a few minutes and post a bit about 4 of them that I've recently had, from 4 different breweries. You'll notice I'm not rating them as I'm sort of against ratings. Who am I to say what something should rate? Check 'em all out for yourself and don't trust me, Ratebeer or anywhere else. If you like or dislike something, damn the "experts." Taste is subjective. But that's a whole other blog post.... so just read about the 4 new brews and then go check them out for yourself!
Tommyknocker Oaked Butt Head Bock
From the brewery: Oaked Butt Head combines Tommyknocker's award winning Butt Head Bock with finely toasted oak. The vanilla and spice character of the oak melds with the malty caramel flavors of our doppelbock.
In my opinion: This brewery seems to have a lot more malt forward beers than hop forward and they do well with this. This one has tons of flavor from the caramel malt and the oak comes out just fine with just hints of vanilla. Rich, woody, creamy with a nice mouthfeel. I love this style and this is a quality beer overall if you're a fan of doppelbocks. Hop snobs look away.
Green Flash Ristretto Cosmic Black Lager
From the brewery: Hard to find anything on this one really, but I found a press release with this bit... "Drawing on the flavors from some of our favorite beer styles the Green Flash Geniuses have created an out of the world black lager using chocolate and roasted malts. They then added a dose of concentrated, cold pressed espresso – a brew so bold it has earned the name “Ristretto”."
In my opinion: Wow, this stuff is delicious. I love coffee and the nose of this one alone put me in heaven. Taste like an expresso almost with flavors of rich dark chocolate, bitter roasted malts and in the finish there's a bit of light smoke. A lot of these coffee style beers are porters or stouts and making this one more of a black lager really put the coffee at the front I think. Good mouthfeel but not as thick as the stouts. At 8.2% it's sneaky too. Fantastic beer and maybe my favorite thing I've had from Green Flash and that's saying a lot as I love this brewery.
O'Fallon Zeke's Pale Ale
From the brewery: Zeke’s Pale Ale is brewed with two-row, Bonlander and Honey malt. Galaxy hops are added at the very end of the boil in a technique called burst-hopping that allows the beer to gain the hop flavor and aroma with just the right balance of bitterness. The result is a dry, crisp, light-bodied ale with a fresh hop aroma and just a hint of honey.
In my opinion: A dry, crisp, light-bodied pale ale that's real easy to drink. The Galaxy hops give it a citrusy, fruity flavor and aroma. It's actually quite a bit hoppier than I expected... think pineapple or grapefruit.This isn't a big hop bomb by any means, but a very nice brew I'll take to the pool or break out for some lawn mowing perhaps. Not high in alcohol and very sessionable. Nice.
Goose Island 312 Urban Pale Ale
From the brewery: We are from the city that invented the skyscraper. We constructed our Urban Pale Ale on a balanced malt backbone, so the citrus hop aroma and crisp flavor can stand tall.
5.4% ABV - 30 IBU
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60
In my opinion: Similar to the Zeke's Pale Ale but not quite as big of a hop flavor, this is another mellow, crisp, easy-drinker beer with a very sessionable ABV of 5.4%. Nice flavor that doesn't beat-up your taste buds, has some hints of spice. In a word: pleasant. In 3 words: I'll have another.
Find 'em and drink up!
Tommyknocker Oaked Butt Head Bock
From the brewery: Oaked Butt Head combines Tommyknocker's award winning Butt Head Bock with finely toasted oak. The vanilla and spice character of the oak melds with the malty caramel flavors of our doppelbock.
In my opinion: This brewery seems to have a lot more malt forward beers than hop forward and they do well with this. This one has tons of flavor from the caramel malt and the oak comes out just fine with just hints of vanilla. Rich, woody, creamy with a nice mouthfeel. I love this style and this is a quality beer overall if you're a fan of doppelbocks. Hop snobs look away.
Green Flash Ristretto Cosmic Black Lager
From the brewery: Hard to find anything on this one really, but I found a press release with this bit... "Drawing on the flavors from some of our favorite beer styles the Green Flash Geniuses have created an out of the world black lager using chocolate and roasted malts. They then added a dose of concentrated, cold pressed espresso – a brew so bold it has earned the name “Ristretto”."
In my opinion: Wow, this stuff is delicious. I love coffee and the nose of this one alone put me in heaven. Taste like an expresso almost with flavors of rich dark chocolate, bitter roasted malts and in the finish there's a bit of light smoke. A lot of these coffee style beers are porters or stouts and making this one more of a black lager really put the coffee at the front I think. Good mouthfeel but not as thick as the stouts. At 8.2% it's sneaky too. Fantastic beer and maybe my favorite thing I've had from Green Flash and that's saying a lot as I love this brewery.
O'Fallon Zeke's Pale Ale
From the brewery: Zeke’s Pale Ale is brewed with two-row, Bonlander and Honey malt. Galaxy hops are added at the very end of the boil in a technique called burst-hopping that allows the beer to gain the hop flavor and aroma with just the right balance of bitterness. The result is a dry, crisp, light-bodied ale with a fresh hop aroma and just a hint of honey.
In my opinion: A dry, crisp, light-bodied pale ale that's real easy to drink. The Galaxy hops give it a citrusy, fruity flavor and aroma. It's actually quite a bit hoppier than I expected... think pineapple or grapefruit.This isn't a big hop bomb by any means, but a very nice brew I'll take to the pool or break out for some lawn mowing perhaps. Not high in alcohol and very sessionable. Nice.
Goose Island 312 Urban Pale Ale
From the brewery: We are from the city that invented the skyscraper. We constructed our Urban Pale Ale on a balanced malt backbone, so the citrus hop aroma and crisp flavor can stand tall.
5.4% ABV - 30 IBU
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60
We constructed our Urban Pale Ale on a balanced malt backbone, so the citrus hop aroma and crisp flavor can stand tall.
Alcohol by Volume: 5.4%
International Bitterness Units: 30
Color: Marigold
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60 - See more at: http://www.gooseisland.com/pages/312_urban_pale_ale/377.php#sthash.ViGSA4GR.dpuf
Recipe Information
Style: Urban PaleAlcohol by Volume: 5.4%
International Bitterness Units: 30
Color: Marigold
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60 - See more at: http://www.gooseisland.com/pages/312_urban_pale_ale/377.php#sthash.ViGSA4GR.dpuf
We constructed our Urban Pale Ale on a balanced malt backbone, so the citrus hop aroma and crisp flavor can stand tall.
Alcohol by Volume: 5.4%
International Bitterness Units: 30
Color: Marigold
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60 - See more at: http://www.gooseisland.com/pages/312_urban_pale_ale/377.php#sthash.ViGSA4GR.dpuf
Recipe Information
Style: Urban PaleAlcohol by Volume: 5.4%
International Bitterness Units: 30
Color: Marigold
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60 - See more at: http://www.gooseisland.com/pages/312_urban_pale_ale/377.php#sthash.ViGSA4GR.dpuf
We constructed our Urban Pale Ale on a balanced malt backbone, so the citrus hop aroma and crisp flavor can stand tall.
Alcohol by Volume: 5.4%
International Bitterness Units: 30
Color: Marigold
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60 - See more at: http://www.gooseisland.com/pages/312_urban_pale_ale/377.php#sthash.ViGSA4GR.dpuf
Recipe Information
Style: Urban PaleAlcohol by Volume: 5.4%
International Bitterness Units: 30
Color: Marigold
Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60 - See more at: http://www.gooseisland.com/pages/312_urban_pale_ale/377.php#sthash.ViGSA4GR.dpuf
In my opinion: Similar to the Zeke's Pale Ale but not quite as big of a hop flavor, this is another mellow, crisp, easy-drinker beer with a very sessionable ABV of 5.4%. Nice flavor that doesn't beat-up your taste buds, has some hints of spice. In a word: pleasant. In 3 words: I'll have another.
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