LTHForum.com

Since canning was mentioned upthread - and in light on Revolution's 35K sq. foot announcement this week - it's worth mentioning that Larry Bell has announced that Bell's will begin canning, too:

Apparently, the canning line is expected to run at a rate of 500 cans/minute - their current bottling line runs at 260 bottles/minute. Like it or not, expect to see more cans as breweries struggle to increase production to meet current (and growing) demand.

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best,
dan

Bottles/cans, it does't matter much to me. In theory cans should be a better container because of zero light transmission, but not as good for long term storage because of possible reactions. So no aging in cans!

SSDD

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He was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.

Deepdish Pizza = Casserole

Not sure about real long term aging, probably because there hasn't been anything worth aging that long in a can. But I just had a 2 year old can of Oskar Blues Ten Fidy about a month ago that tasted phenomenal.

Fair enough, I just thought I would address what seems to be the main complaint against cans, that it imparts a taste to the beverage in question.

SSDD

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He was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.

Deepdish Pizza = Casserole

I wonder if some types of beers (specifically adjunct lagers) are more likely to take on a tinny taste from cans than other types of beers, either because the flavors themselves are less bold or because there is something in the nature of the beer that leads to greater permeation of can taste. Perhaps higher alcohol and/or hoppier beers are less likely to be adversely affected from a taste perspective by residing in cans.

Curious about BPA in cans I found the following somewhat interesting:

http://voices.idahostatesman.com/2010/0 ... ns_and_bpa

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i used to milk cows

Actually, in previous years, the 12 oz. BCS bottles were twist-off. They only switched to non-twist off in the past year or two.

From Grubstreet:



Read more at Why Is Anheuser-Busch InBev Trademarking Area Codes?

The Trib is reporting that Goose is shifting production of 312 to New York:
http://www.chicagotribune.com/features/ ... 2143.story

As mentioned in the post, their IPA and Honkers Ale are already produced elsewhere. Also, it's not like I personally buy 312, the IPA or Honkers, nor are they aiming to shut anything down locally. Still, I'm sure this is going to get some people howling about how Goose will keep on changing despite Hall's protestations to the contrary when the sale went through.

And even then... I just feel kind of ambivalent (if it wasn't so slow at work, I probably wouldn't be saying much here at all!). The only beer I look forward to from Goose anymore is Bourbon County Stout (and its variations). I think Sofie is good but I can't remember the last time I bought any to drink at home. I think my other favorites from Goose are all limited/special event/draft-only releases. Even the brewpub has been falling pretty short for me lately -- while the exposure stemming from all of the chef and Green City Market collaborations is nice and all, I'm not seeing results that are particularly memorable.

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best,
dan

Sounds to me like they're going to focus the local brewery on more stuff like BCS instead of 312/Honker's/etc. Sounds like a good thing to me.

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Ed Fisher
my chicago food photos

RIP LTH.

Well, recall that this was done in order to expand production anyhow. From what I've heard, they are really going to be pushing the line of Belgian beers. I anticipate an increase in production of beers like Sofie & Matilda, along with the newly added Marisol (which I really am not a fan of). Hopefully, this will also result in an expansion of the barrel program for beers like Juliet and Madame Rose, which seemed underproduced last year. At any rate, things seem to be going well with minimal disruption from what I can gather.

Yeah, I do agree -- and on the whole, this seems like a good thing for getting more of their better (IMO) beers out there. This will also allow them to follow through with promises to make Christmas Ale and Hex Nut again. Which, again, positive result.

Now if only they would make more Scully, Dominique, Minx and more single-hop Green Lines, I'd really get excited about Goose again!

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best,
dan

Might as well post here -- 2011 Bourbon County Brand Stout is in the city. My understanding is that this is first of two batches for the 2011 vintage. There's a (relatively) little amount now with an additional batch slated for February that is supposed to be much larger. Chicago wasn't due to get that much this time around until retailers raised a (deserved) ruckus so the city should see a lot more than initially thought. Not that I have any clue what that actually means in specific numbers.

Binny's in Lincoln Park got some earlier today and assorted tweets indicate that the South Loop location also received a shipment -- and abruptly sold out of it. I picked up a 4-pack from the Gold Coast Whole Foods for $19.99. The River North Binny's is expecting some tomorrow. King Henry may or may not be shipping with the BCBS, too (the Whole Foods guy suggested next week -- Binny's Lincoln Park got some in yesterday) -- that retailed for $12.99.

Also, fun fact for the King Henry -- it was aged in the barrels used for Rare Bourbon County Stout (ie. Pappy Van Winkle 23 bourbon barrels).

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best,
dan

Another fun fact for King Henry: your fun fact was the reason I immediately rushed to that tap upon entrance to FoBAB a few weeks ago

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Well I got drunk and I ate a chicken
I ate a chicken I found in my kitchen
Not just a leg and not just a wing
I'd like to let you know that I ate the whole damn thing

been trying to hunt down some BCS and not having much luck....if anyone happens to have a couple spare bottles or even a 4-pack, please let me know. seems like such hard work these days....perhaps it'll be easier to come by in february.

Check your smaller stores that carry craft beer. I've had better luck there rather than Binny's who was only selling one bottle of BCS at a time.

King Henry on the other hand has been a giant pain to get. If anyone has any Western Burbs sightings let me know.

You may want to give West Lakeview Liquors a call. They seem to frequently have items in stock when Binnys is out.

Also, among the Binnys locations, I find Lincoln Park to give you the best chance of finding something. Plus, they rarely have a X per person rule that other locations seem to employ.

King Henry for $12.99? Ouch for those who bought it at the Black Friday release for almost twice that much (I wasn't one of them).

is it $12.99 for a 12oz bottle or a 22oz bomber?

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Ed Fisher
my chicago food photos

RIP LTH.

There's something to be said for paying the premium of knowing where and when to find it rather than scrambling all over city hunting down allocations. Is the time/gas spent worth $12? Maybe? Depends? Of course, from what I heard, the 3 bottle limit at the Black Friday event pretty quickly was changed to 2 and then 1, so that premium decreased in value pretty rapidly.

And King Henry was released in 22oz. bottles while Bourbon County Brand Stout in 4-packs of 12oz. bottles. Some stores sold them as singles, in violation of Illinois liquor laws, I think (for those keeping score, I guess).

FWIW, I heard Pastoral received some, so it might be worth trying all three locations if anyone is still hunting.

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best,
dan

with much work, i was able to obtain 2 bottles of bourbon county but no luck on the King Henry barleywine....can anyone assist me with my search? would be a nice winter sipper to enjoy this season. cheers all.

Chicago’s Goose Island Ramping Up Production By Nearly 50%

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Spit out the gum, sister!

Twitter: ronniesuburban

Gillian is pretty delicious (it had also appeared at festivals as "Scully" before the name switch, someone loves X-Files) and it would be nice if I could go to the store and buy Bourbon County again without having to get on a list or know the owner or know exactly what day and time the distribution truck shows up at a store.

This may be completely apocryphal, but Gillian Anderson supposedly worked at the brewpub while attending DePaul. I suspect that when Goose decided to bottle Scully, they didn't want any issues with IP and changed the name to Gillian.

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best,
dan

Ran across this this morning in one of my feeds, GI just got a permit to build out a(n other?) bottling room in their Fulton facility....

To Everyblock

SSDD

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He was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.

Deepdish Pizza = Casserole

I've been a pretty steady supporter of Goose Island since the buy-out but there have been a flurry of big staffing changes recently that... well, I'm just wondering what's next for the company. Their number 3 person, John Hall (not related to Goose's founding family) is now at 5 Rabbit; John Hall (the founder) will be retiring soon; their COO is also leaving; and now their head barrel-wrangler is off to start his own brewery: http://www.chicagotribune.com/features/ ... 8177.story

Again, not to turn into a Chicken Little here and start claiming that the brewery is going to start declining and all that -- and I, frankly, can only speculate about how deep the Goose Island bench is, talent-wise -- but that seems like a lot of senior people who are leaving/have already left. Of course, having said that, the beer that Off Color is looking to make sounds really, really interesting and as much as I like BCS and Sofie, I like trying new things, too.

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best,
dan

Not going to speculate on the rest of this, but I concur completely with this.

SSDD

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He was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.

Deepdish Pizza = Casserole