Goose Island Mild Winter, Bourbon County Stout, and Juliet Updates

[Updates and discussion for Goose Island Mild Winter Ale can be found on the BN Board (see the link).]

(Chicago, IL) – These updates come courtesy of Brewmaster, Greg Hall.

On the new Goose Island Mild Winter at BA: “It will be released in mid to late November. We call it an American Mild. I spoke with Roger Protz and he agreed with my interpretation of a Mild Ale being more about relative lack of hops than about low gravity. Plenty of English examples exist. We are brewing with more than a pinch of Rye Malt, which I like a lot, to make it a little more American.”

In an email on the impending rollout of Bourbon County Stout (sent last week): “Bourbon County is starting to roll out now [...] It’s aged exclusively in Heaven Hill barrels, most from 1991. [...] We emptied a few barrels on August 1 so we could have beer for Great Taste in Madison. The rest went to a couple retailers, beer dinners and samples for our sales group. The rest is getting dumped right now, it’s better to dump when it cools down as the barrels tighten up and squeeze beer out of the wood.”

On Goose Island’s other new beer, Juliet, at BA: “We hope to release Juliet in 750 ml bottles early in 2009. There may be some draft in a few select accounts this autumn.” The beer went on tap at The Publican in Chicago late this past week.

The Chicagoist had more details back in April: “‘Juliet’ is brewed with 25 percent rye malt and aged for six months in Robert Craig cabernet casks. Augmented with brett yeast for a secondary fermentation and infused with marion berries, this is unlike anything Goose Island has ever brewed before.”

Last but not least, Goose Island Imperial Brown Goose will next be released in fall 2009.

[Updates and discussion for Goose Island Mild Winter Ale can be found on the BN Board (see the link).]

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.