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Offline borrowedladder

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Re: Goose Island
« Reply #350 on: November 11, 2015, 12:23:08 AM »

“We want to get this style of beer into a market where wine, bourbon and other spirits are,” Smith said. “No one hesitates spending $150-$200 for a bottle of wine or bourbon. Why can’t beer be the same way? We want people to know that it’s not an everyday beer. If you don’t want to pay that price then you don’t have to.

A whisky that price better be at least twenty some odd years and cask strength.  It is ridiculous that the reason it is that price is because "well so are other things."  As for wine, you really can't compare beer/whisky to wine.  How many wines selling point is that they age it for a long time in old wood?

I like the part where they say they kinda forgot about it.  Like all those "found" barrels in whisky aging warehouses.  They have been using that marketing bullshit for years.

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Re: Goose Island
« Reply #351 on: November 11, 2015, 08:09:01 AM »

“We want to get this style of beer into a market where wine, bourbon and other spirits are,” Smith said. “No one hesitates spending $150-$200 for a bottle of wine or bourbon. Why can’t beer be the same way? We want people to know that it’s not an everyday beer. If you don’t want to pay that price then you don’t have to.

A whisky that price better be at least twenty some odd years and cask strength.  It is ridiculous that the reason it is that price is because "well so are other things."  As for wine, you really can't compare beer/whisky to wine.  How many wines selling point is that they age it for a long time in old wood?

I like the part where they say they kinda forgot about it.  Like all those "found" barrels in whisky aging warehouses.  They have been using that marketing bullshit for years.
:goodposting:

Offline mr. furley

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Re: Goose Island
« Reply #352 on: November 11, 2015, 09:35:40 AM »

“We want to get this style of beer into a market where wine, bourbon and other spirits are,” Smith said. “No one hesitates spending $150-$200 for a bottle of wine or bourbon. Why can’t beer be the same way? We want people to know that it’s not an everyday beer. If you don’t want to pay that price then you don’t have to.

A whisky that price better be at least twenty some odd years and cask strength.  It is ridiculous that the reason it is that price is because "well so are other things."  As for wine, you really can't compare beer/whisky to wine.  How many wines selling point is that they age it for a long time in old wood?

I like the part where they say they kinda forgot about it.  Like all those "found" barrels in whisky aging warehouses.  They have been using that marketing bullshit for years.

a handful of his answers came off as really tone-deaf and questionable, imo

that was one of them
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Offline ender

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Re: Goose Island
« Reply #353 on: November 14, 2015, 02:57:57 PM »
don't get me started on mike smith...  :mellow:  >:(  :hot: :hot: :hot:  :rant: :rant: :thumbdown: :-X
rhyder74 on ps4.

Offline BryanC

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Re: Goose Island
« Reply #354 on: November 19, 2015, 12:51:15 PM »
don't get me started on mike smith...  :mellow:  >:(  :hot: :hot: :hot:  :rant: :rant: :thumbdown: :-X

Just saw a meme posted to facebook with your picture on it!  Didn't realize you were an internet celeb.

Offline mr. furley

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Re: Goose Island
« Reply #355 on: March 28, 2016, 02:33:26 PM »
http://webcache.googleusercontent.com/search?q=cache:_P8r740bPQMJ:www.chicagotribune.com/dining/drink/ct-food-0324-goose-island-beer-20160328-story.html+&cd=1&hl=en&ct=clnk&gl=us

We rate Anheuser-Busch versions of Goose Island beers 5 years after sale
Josh Noel   
Tribune Travels

Back when he was Goose Island's brewmaster, Brett Porter would sit through tastings of his brewery's most elaborate and celebrated beers, but all he could think about was the beer made by someone else hundreds of miles away.

That someone was Anheuser-Busch, the beer behemoth whose parent company, Anheuser-Busch InBev, had bought Goose Island just a few months earlier. What was clear at the time of the sale but initially kept quiet, was that Anheuser-Busch would take over production of the core brands that Goose Island had made for years at its Fulton Street brewery in Chicago — 312 Urban Wheat Ale, IPA and Honker's Ale — to scale up for a national audience.

A few months after the sale was announced, Porter and a team of Anheuser-Busch brewers in Baldwinsville, N.Y., began the delicate task of figuring out how to make those beers at massive corporate breweries well enough so that no one could complain about what was inside the bottle, keg or can.

The goal: to make the beers taste the way they did in Chicago, if not better.

The hurdles were ample, starting with scope: Goose Island makes beer in 50-barrel batches. The Baldwinsville plant brews in 1,000-barrel batches. (Each barrel equals two kegs.) Anheuser-Busch equipment is meant to produce light American lagers, not Goose Island's hop-forward ales. And its brewers are experts at making large, consistent batches of fairly neutral beer, not a piney, robust IPA.

Porter and Anheuser-Busch brewers started by scaling up 312 Urban Wheat, an easy-drinking ale boasting faint aromatics of lemon, orange and bready wheat. Porter vetoed five batches along the way. Five very big batches.

"We ended up dumping more beer than every frat house in America could have drunk in a single year when we started making 312," Porter said. "We dumped batch after batch after batch after batch after batch."

They eventually figured it out and moved on to other Goose Island beers.

In some cases, the recipes ended up quite similar to how Goose Island made the beers in Chicago. In other cases, the recipes varied widely. For Anheuser-Busch's version of Honker's Ale, for instance, brewers learned that the hops needed to be added at a different point of the brew than they were in Chicago. With IPA, more hops per barrel were needed to get the same aromatics.

Understanding how to use Honker's Ale's roasted malt was a challenge, said Katie Rippel, a senior brewmaster in Anheuser-Busch's Fort Collins, Colo., brewery. Even harder was nailing the IPA's floral hop aromatics.

"This was definitely unusual for us," Rippel said. "We make a lot of different beers, but this is something different, and my team took on the challenge."

The challenge included turning the three brewers in charge of the beechwood in beechwood-aged Budweiser into the crew that tosses hops into Goose Island IPA in 44-pound increments.

All the tinkering and experimentation has led Goose Island and Anheuser-Busch to scale up five core beers available nationally — 312, IPA, Honker's Ale, Green Line Pale Ale and Four Star Pils — plus a handful of seasonally available beers. The process has typically involved Anheuser-Busch deconstructing the beer at its research pilot brewery in St. Louis, then putting it back together so that breweries in Baldwinsville, Fort Collins and Montreal can replicate the brew on a massive scale.

"It was really important," Porter said. "We were doing something other breweries hadn't done before."

Inasmuch as it was a model for the industry to come, it was indeed a crucially important project. Since Goose Island, Anheuser-Busch has bought six more craft breweries. Projects are underway to scale up beers from some of those brewers, too, such as Seattle's Elysian Brewing, which will have The Immortal and Space Dust IPAs made in Fort Collins. Can others be far behind?

Heineken owns half of Lagunitas. Constellation Brands — which owns the American rights to Corona and Modelo Especial, among other major Mexican brands — bought Ballast Point last year for $1 billion. As the industry both grows and consolidates, and brands like Lagunitas and Ballast Point are introduced to a larger market, anything seems possible.

But the Anheuser-Busch/Goose Island experiment came first, and now the same tanks that make Budweiser, Bud Light, Natural Light, Busch Light, Budweiser Select, Bud Light Lime — you get the idea — also make credible versions of what was once small-scale craft beer.

Judging only by what's in the bottle, and putting aside the industry consequences of the world's largest beer company snapping up small craft brewers — a legitimate subject for another day — it's difficult not to count the marriage of Anheuser-Busch and Goose Island as a win for beer drinkers. Ten years ago, big breweries were still mostly fighting craft beer, and their weapons of choice were advertising and bland light lagers.

They certainly haven't given up that fight. But the approach has broadened and now includes buying a brewery like Goose Island, learning how to make its beer, then selling it in grocery stores across the nation, at any and every sports bar and on United Airlines flights worldwide.

Just think about that: A pretty darn good India pale ale made by Anheuser-Busch travels on nearly every United Airlines plane around the world. Such a thought would have been laughable 10 years ago.

Monday is the fifth anniversary of Goose Island's sale to Anheuser-Busch InBev, and the occasion seemed like a good time to answer a simple question: How is Anheuser-Busch doing with Goose Island's beer? And what can we expect as this model goes forward? The bottom line: This is very solid beer — if only occasionally exciting.

Top tier

Four Star Pils

The beer on this list with the least track record before Anheuser-Busch scaled it up — and perhaps that lack of precedent has something to do with why it works so well (or at least why I perceive it as working so well). Very soft, floral and fruity but with a nice dry, straw quality and light lingering apricot notes. Certainly not what I would call a classic pilsner — "India pale lager" might be the better description — but quite tasty for what it is. I found significantly better body from Four Star cans than bottles.

IPA

Goose Island's IPA is among the most honored beers in the history of the Great American Beer Festival; it has medaled six times in the English-style India pale ale category. It has yet to win a medal in Anheuser-Busch's hands but still tastes mighty fine. I detect a bit more orange citrus than when it was made by Goose Island, but no matter — this beer is lively, bright and relatively balanced with a strong malt backbone. The key is to make sure you're drinking it fresh; last week, I saw 5-month-old Goose IPA on a grocery store shelf. This is the downside of massive production shipped from far away.

Not bad

Summertime

This longtime Goose summer seasonal, a Kolsch, is back this year. Light, bright and finishes with a welcome bitterness.

312 Urban Wheat Ale

When vendors started carrying the now-discontinued 312 Pale Ale along side 312 Urban Wheat a couple of years back, I figured I'd be drinking the pale ale on game days. Nope. It only took one game to realize that, on a hot day, a cold 312 Urban Wheat is perfect: far more interesting than a Bud Light, but simple and clean, and then it gets out of the way.

Nice try, but ...

Honker's Ale

I'm a longtime fan of this beer, and the cask version at Goose Island's Fulton Street taproom last year (made at the Goose Island brewery) was malty, rich and wonderful. This Anheuser-Busch version is just OK. A subtle malt-spice combination upfront is welcome, but the beer could use just a touch more body and heft to provide a richer finish — like that cask version at the Fulton Street taproom.

Green Line

A similar soft-sweet hop profile as Four Star and a hard, bready bite on the finish. The best pale ales display some elements of fresh citrus or pine, and Green Line doesn't show much of neither. It just sort of sits there. With so many fresh pale ales available these days, not much reason to reach for this.
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Offline rhoadsrage

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Re: Goose Island
« Reply #356 on: March 28, 2016, 03:17:29 PM »
Please.  I have never known Summertime to be anything but a cloying sweet attempt at a Kolsch colored beer.   I only had it a few times at the brewpub so I hop AB has actually improved it.

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Offline mr. furley

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Re: Goose Island
« Reply #357 on: March 28, 2016, 03:20:46 PM »
Please.  I have never known Summertime to be anything but a cloying sweet attempt at a Kolsch colored beer.   I only had it a few times at the brewpub so I hop AB has actually improved it.


colored is not the preferred nomenclature, dude

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Re: Goose Island
« Reply #358 on: March 28, 2016, 03:29:22 PM »
:lol:

Can't say the last time I drank most of those. Had the IPA 2-3 years ago and it was "different".
Haven't been moved to drink it since their "hops don't grow in Chicago" commercial with the dudebro narrator.
"Geese Eeh Peh Ehhh brahh"

Four Star Pils was good though, tried it last fall.

Offline Severstad

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Re: Goose Island
« Reply #359 on: March 28, 2016, 09:41:42 PM »
Please.  I have never known Summertime to be anything but a cloying sweet attempt at a Kolsch colored beer.   I only had it a few times at the brewpub so I hop AB has actually improved it.


colored is not the preferred nomenclature, dude



 :lol: :lol: :lol:

 :dude:

Offline mr. furley

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Re: Goose Island
« Reply #360 on: September 29, 2016, 03:12:55 PM »
http://webcache.googleusercontent.com/search?q=cache:ntOLlR2ojcIJ:www.chicagotribune.com/dining/drink/beer/ct-goose-island-bourbon-county-beers-get-pasteurized-20160929-story.html+&cd=1&hl=en&ct=clnk&gl=us

Josh Noel
Chicago Tribune

When Goose Island releases its celebrated Bourbon County beers — Bourbon County Stout, Bourbon County Coffee Stout, Bourbon County Barleywine and Proprietor’s Bourbon County Stout — on the day after Thanksgiving, the dark, boozy brews will have one extra ingredient: pasteurization.

For the first time in its 28-year history, Goose Island will pasteurize beer. The decision was made after four of six Bourbon County beers in 2015 developed off flavors because of unwanted bacteria.

The brewery will use a process called “flash pasteurization,” which typically involves heating the beer to about 160 degrees for at least 30 seconds, then cooling it rapidly. Large craft brewers, including Deschutes, New Belgium, Anchor and New Glarus, flash pasteurize at least some of their beer. (Larger brewers typically use “tunnel pasteurization,” which exposes the beer to high temperatures for more time.)

On Thursday, Goose Island brewmaster Jared Jankoski said he is well versed with flash pasteurization from his time working at New Glarus and that the process will not affect the flavor of Bourbon County beers. Due to last year’s infection issues, pasteurization was “a clear decision,” he said. There are no plans to pasteurize other Goose Island beers.

Goose Island has also implemented new standards for quality control that Jankoski described as “more sensitive and specialized media (and) advanced detection and more sampling points.”

“It covers all barrel-aged brands and bleeds over into our other brands, simply because it gives a more thorough picture of our beer quality,” he said. “It’s quite advanced and very thorough.”

The brewery has also “set very strict limits on where our barrels come from and how long we will allow from the time of whiskey extraction to when they arrive here for filling,” Jankoski said in a blog post posted Thursday.

Deschutes brewmaster Veronica Vega said the Oregon brewery began flash pasteurizing the barrel-aged portions of its beers in 2010 after a contamination issue the previous year.

The 2016 BCS beers, details of which were announced Thursday, include:

Proprietor's Bourbon County Stout, made with chipotle peppers and cocoa nibs and aged in bourbon barrels that previously held maple syrup.

Bourbon County Coffee Stout, made with a Costa Rican bean called flecha roja, “a roast that blends flavors of fruit and cherry, chocolate and nuttiness and a sublime aroma,” the brewery said.

Bourbon County Barleywine will be aged in "second-use" barrels that previously held bourbon. Previously, the beer has been aged in "third-use" barrels that held both bourbon and Bourbon County Stout. The change is expected to produce a bolder, boozier flavor.

Bourbon County Stout, the original member of the Bourbon County family, first produced in the 1990s at Goose Island's brewpub on Clybourn Avenue.

In recent years, Goose Island and its fast-growing barrel-aging program have produced five or six Bourbon County beers each winter. While the brewery had labels approved by the Alcohol and Tobacco Tax and Trade Bureau for a Proprietor’s aged in Scotch barrels and a beer called Maple Rye Stout that was a version of Proprietor’s (“Stout aged in bourbon and rye whiskey barrels with maple syrup, chipotle peppers and cacao nibs added,” according to the label), the beer aging in rye barrels wasn’t “ready for extraction when we tasted them, so those are continuing to age,” Jankoski said.

No further information was available about the version of Proprietor's aged in Scotch barrels.
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Offline rhoadsrage

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Re: Goose Island
« Reply #361 on: September 29, 2016, 03:16:34 PM »
I'd like to speak to the manager about this. 
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Re: Goose Island
« Reply #362 on: September 29, 2016, 05:17:25 PM »
I'd like to speak to the manager about this.
:lol:

Offline flyingbison

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Re: Goose Island
« Reply #363 on: September 30, 2016, 01:35:11 PM »
I'd like to speak to the manager about this.


Offline chi_dave

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Re: Goose Island
« Reply #364 on: September 30, 2016, 11:08:18 PM »


Except I'd swap out the minivan for a toyota highlander.

Offline mr. furley

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Re: Goose Island
« Reply #365 on: October 01, 2016, 10:01:52 AM »
i'd let her speak to the manager, if you know what i mean


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Offline mr. furley

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Re: Goose Island
« Reply #366 on: June 07, 2018, 11:34:11 AM »
Quote from: urbanhack
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Re: Goose Island
« Reply #367 on: June 07, 2018, 12:07:57 PM »
This nostalgic ad campaign brought to you by ABInbev.

Why now, because it’s the 30 year anniversary?

Offline flyingbison

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Re: Goose Island
« Reply #368 on: June 07, 2018, 12:09:04 PM »
This nostalgic ad campaign brought to you by ABInbev.


I wonder if they own the rights to do hologram appearances of John Hall after he'd dead.

Offline mr. furley

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Re: Goose Island
« Reply #369 on: June 07, 2018, 12:24:09 PM »
This nostalgic ad campaign brought to you by ABInbev.


I wonder if they own the rights to do hologram appearances of John Hall after he'd dead.

thank fuck that trend died out for now
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Re: Goose Island
« Reply #370 on: June 07, 2018, 12:26:37 PM »
This nostalgic ad campaign brought to you by ABInbev.


I wonder if they own the rights to do hologram appearances of John Hall after he'd dead.
He could host a summer festival tour with Biggie and Tupac, brought to you by 312.

Offline mr. furley

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Re: Goose Island
« Reply #371 on: June 07, 2018, 12:49:50 PM »
a friend of mine saw the Tupac hologram at some show or other and raved about how amazing it was... "it's like he was really there!"

no

just... no.
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