Ryan and I are back again in this episode, and we hadn’t talked at all since recording the last episode due to conflicting schedules, so this was a treat for us. Consequently, we spend a bit longer than usual talking about what we’ve been drinking and generally just chatting, but we move into more serious topics soon enough.
0:00 to 25:15 What We’ve Been Drinking. Ryan starts with a Karl Strauss 23rd Anniversary Old Ale, one that we’ve both enjoyed quite a bit. (He sent me a bottle in his last beer mail.) He’s also tried some of the recent Lost Abbey Track Series, and talks quite a bit about various bottle shares he’s been to over the last week. Since he lives in San Diego, there’s always a bottle share going on somewhere. We also share some love for Goose Island King Henry, which is a phenomenal barrel-aged barleywine. We’ll be talking more about Goose Island later in the podcast.
On my end, I’ve been drinking a lot of oak-aged sour beers lately, particularly several Livery beers, included 3 Weiss Men provided in growler form for me by brewer Sawyer. (I do a video review of 3 Weiss Men here.)
25:15 to 32:00 Goose Island is quadrupling their barrel program, and will be making their Bourbon County Brand Stout a year-round offering. Has the ABInbev buyout of Goose Island been good for Goose Island?
32:00 to 38:45 Three Floyds is opening up a brewing facility/brewpub in Chicago, and possibly eyeing a location to co-own a brewpub with Mikkeller somewhere in Europe. Chicago is becoming a world-class beer town, and more and more craft breweries are expanding via location.
38:45 to 56:35 Location, location, location! Ryan and I discuss the concept of terroir as it relates to beer, in response to a viewer of mine on Youtube who asked me the question during a Q&A segment I’m working on. Special thanks to Youtube user Donut8Danggs for the question! Will Sierra Nevada’s move to brewing some of their beer in North Carolina make those beers “different?” Are there any beers for which a change in location really does make a significant difference to the “soul” of the beer?
Thanks as always for listening, and remember that you can always send us feedback, comments, and questions to firstname.lastname@example.org.
This is sort of the moment of truth, isn’t it? Harvest Ale will be the first seasonal release from Goose Island made since their sort-of acquisition by A-B Inbev. I don’t have a clear memory of what this beer tasted like in previous years, but if it’s a solid ESB we have room to hope that Goose Island’s other seasonalsbourboncountystout!will still be decent.
Pours very clear orange/red body with almost no haziness at all. Typically with an ESB you have a bit of haze, but nothing here. It gives me about a finger and a half of white head that dissipates pretty quickly. Aroma is very English, with lots of biscuity toasty malt and a very dry character. Love to see what this one’s like on cask — I’ll have to see if it’s available next time I stop by the Clybourn location in Chicago.
I digress. Flavor is very much like the aroma, somewhat sweet with lots of fruity esters. Very malty and toasty, drying on the finish with a hint of spice quality. Aftertaste is clean but biscuity. Nothing too complex –certainly not my favorite ESB!– but it’s definitely solid. Tastes like a very authentic example of the style.
I’ve got to say, this bodes well for the future of Goose Island. We’ll see how it goes, but for now color me cautiously optimistic.
Beyond the Pour grade: B+
This is the second of my entries for Chad9976′s Charity Challenge. I was going to review Goose Island’s root beer, but Chris over at BGN already reviewed it, so I decided to do their Vanilla Cream Soda instead.
Sorry about the roughness of the video. I shot a better intro to this, but had technical problems. It happens.
Beyond the Pour grade: A-