The Biggest Whale of All - Chapter 9
Showing posts with label Grit & Grain Series. Show all posts
Showing posts with label Grit & Grain Series. Show all posts
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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