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Behind the making of Goose Island Strawberry Sundae Saison

The strawberries were relatively easy — he dumped them into a sanitized cheesecloth bag that he pressed into a half dollar-size hole in the side of a keg, essentially turning the berries to a savory, fruity goo on their way down. Rouben sealed the hole, connected a long hose to the top of the keg and filled it with saison sitting in a towering silver tank above.

via Chicago Tribune.

 

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