Here you can learn more about Goose Island events happening in Chicago.
Cheers from Chicago!
Garlic parsley butter brushed ribeye, champagne onion confit, Gouda mashed potatoes & roasted vegetables w/ Pepe Nero
4th Course: Moulard duck breast, sun dried tomato risotto & grilled asparagus, black currant gastrique paired w/ Matilda
2nd Course: Alaskan silver salmon w/ hoisen BBQ, quinoa croquet, crispy baby bok choy slaw, & chili oil paired w/ Pere Jacques
1st Course: Maryland style crab stack prepared w/ fresh pineapple, avocado, red onion, and frisée paired w/ Demolition
Pouring Green Line, 312, and Summertime at the Dave Matthews Caravan.
Batch 5000 is the first Porter we've ever made at our production facility. And man does it smell good!
The mash for Batch 5000 is officially in!
Here's @jalaffler tasting barrels of Sofie before blending.
Setup has officially begun for our Tap Invasion tonight at @PaddyLongs.
4th Course: Strawberry-Rhubarb Shortcake and Vanilla Ice Cream with Fleur
3rd Course: Braised Pork Belly, White Cheddar Grits, Swiss Chard, and Pepe Nero Gastrique with Pepe Nero
Second Course: Pere Jacques Beer Fondue and Sourdough Bread with Pere Jacques
Tap List for our invasion at @PaddyLongs this Thursday.
Protip: if you're outside of Chicago, or simply craving a Green Line at home try a 3PA! It'll get you in the right direction.
Dessert course: cheesecake with peppercorn infused caramel & pickled strawberries paired with Pepe Nero.
4th course: herb-scented Slagel Farms lamb loin, port reduction, cheddar white grit cake & rooftop kale paired with Pere Jacques.
Here is @brewerbrett as a yeast cell explaining osmotic pressure.
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