In 1992, Goose Island gave the beer industry a new reason to belly up to the bar: bourbon-aged beer. They pioneered the process, and it begins with first-use bourbon barrels.
Goose Island brewers only choose those that have had held sweet, sweet whiskey in their bellies for an average of 8 years, then they age the beer inside for 8-12 months. This process takes place in a non-climate controlled space, allowing exposure to the extreme heat and cold of Chicago’s ecosystem, which contracts and expands the wood, pulling the barrel’s whiskey character into our brew. Each barrel is used only once, ensuring the best quality taste in every pint.
- Goose IPA
- 312 Urban Wheat Ale
- Midway IPA
- Old Man Grumpy Pale
- Matilda Vintage Belgian Pale Ale
- Sofie Vintage Belgian Farmhouse Ale
Seasonals and Specialties
- Fulton Street Blend
- Bourbon County Brand Stout
- Bourbon County Brand Barleywine
- The Ogden
- Brasserie Noir