(Chicago, IL) – Goose Island Beer Co. just shared its inaugural “Ask the Brewer” video. Here is what we learned about a few beers coming in the “next few years.”
Goose Island Halia is a sour peach saison aged in wine barrels with Brettanomyces Claussenii and fifty pounds of peaches per barrel. That one will be bottled but no details available on what markets yet.
A beer formerly known as ‘Grapefruit Sofie’ is another beer to come that has been aging in wine barrels.
Goose Island hasn’t revealed the name yet. The beer is called Sofie Paradisi and will be “available draft-only in May in Chicago, limited amounts beyond,” per the Tribune’s Josh Noel.
A future Fulton and Wood Series release is a “straight Lambic” that is aging in wine barrels with various bugs: Pediococcus, Lactobacillus, Brettanomyces Bruxellensis. Apparently, it is over a year late.
Finally, now-Goose Island alum, Tom Korder, chips in that Goose Island does not use bourbon barrels more than once for Bourbon County Brand Stout.
We have good reason to think this was filmed at least a few months ago as Brian Taylor’s knowledge on the barrel program appears to have expired (you have to watch).