G Wiv wrote:Sweetbread wrote:Two words: Pork Sliders
Interesting, but I'd like a little more info. Are the Pork Sliders at Goose Island? Are the sliders pork burgers, like a traditional slider, or are they pulled pork? Pork sliders sound pretty tasty.
danimalarkey wrote:G Wiv wrote:Sweetbread wrote:Two words: Pork Sliders
Interesting, but I'd like a little more info. Are the Pork Sliders at Goose Island? Are the sliders pork burgers, like a traditional slider, or are they pulled pork? Pork sliders sound pretty tasty.
When I got these, they were patties made from ground pork, served with a siracha-flavored sauce (or maybe jsut straight siracha) and some crunchy slaw.
Sweetbread wrote:
I went back again tonight for the Sweetbread BLT.
gus wrote: If only they would swap out those matchstick fries. . .
danimalarkey wrote: Noire - their black Belgian - has been available on cask for a few weeks and I expect it to make the draft selection shortly.
danimalarkey wrote:=If the trend is going to keep moving away from the Hop monsters, then well done Goose for already being ahead of the curve.
Beverator wrote:From the Trib this morning:
From the “Wow, Can’t Wait to Try That Files” comes word that Rick Bayless is teaming up with Goose Island to create a beer to pair with the celebrity chef’s high-end Mexican cuisine.
Goose Island brew master Greg Hall described the beer, which will have a Belgian-style base, as “fruity, and spicy up front.” The goal is to make something that pairs with guacamole, ceviche and other starters at Bayless’ three restaurants: Xoco, Frontera Grill and Topolobampo.
“It will have a lot of citrus -- an unusual citrus -- and be very bright with a forward spice character, but not heat spice,” Hall said.
A Bayless spokesperson said by e-mail that the beer will have “a light, refreshing, crisp vibe to match the lime zing that is in a lot of our food.” In addition to the strong citrus, it could “possibly (have an) herbal component or floral component.”
Hall said Bayless has visited Goose’s Fulton Street brewery several times to try different prototypes and offer suggestions that nudge brewers toward what he envisions.
“We’re confident it'll be the direction he wants,” Hall said.
The unnamed beer will be available in 650 milliliter bottles at Bayless’ restaurants and at Goose Island brew pubs. It is expected to be available this summer.
Since these Chicago culinary titans haven't named their brew yet, we're taking all suggestions. And who knows, maybe Hall or Bayless will like your idea.
Jamieson22 wrote:I think I had this beer last week at the Clybourn brewpub. It was called "Citrus" and had pummelo, sorachi ace and a few more I can't recall. It was pretty tasty!
Lykorian wrote:Is Manion back? I recall that he departed for Branch 27 late last year.
Damn, only July and I've already made my first Internet posting error. I will correct in the original post to say "Goose Island's Andrew Hroza has found his groove"G Wiv wrote: Speaking of food, Goose Island's John Manion has found his groove,
Goose Island to open new brewpub -- in Canada
Dave148 wrote:Goose Island to open new brewpub -- in Canada
http://www.chicagotribune.com/dining/ct ... story.html
Though it is yet to be seen how Toronto will embrace a Goose Island brewpub, Torontoist — which was among the first to report the news last week — issued a correction on its headline after complaints from readers: “A previous subhead of this story initially stated that Goose Island was joining the craft beer scene. Torontoist regrets the error.”
Goose Island Closes Its Doors on Clybourn After 35 Years