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Last night was Bourbon County Stout Night. A night where we slow things down and sip on 2013 and 2014 Bourbon County Stout, 2014 Proprietor’s Bourbon County Stout, 2014 Bourbon County Coffee Stout and a very, very special vertical flight of 2010 AND 2014 Vanilla Rye Bourbon County Stout.
It was a good night.
Stop us if you’ve heard this from us before but we’re really passionate about the way that beer elevates a dining experience. Which is one of the reasons we get so excited when Chicago Restaurant Week rolls around. I mean, is there anything better than 250 restaurants offering special prix fixe menus? That’s an almost uncountable number of opportunities for beer and food pairings.
To celebrate the beginning of Restaurant Week, we joined 1,500 fellow foodies at First Bites Bash, the official kick-off event produced by Choose Chicago. Hosted inside the magnificent Great Hall at Chicago Union Station, it was a night of savory and sweet tastings from over 50 of Chicago’s most celebrated chefs and restaurants… all paired with Goose Island beers. Check out this post to see what we paired with our Goose Island beers and learn more about how you can win a VIP tour of the Goose Island brewery!
If you’re anything like us, you’ve been waiting for Chicago’s Restaurant Week with bated breath. There are few things nearer and dearer to a Chicagoans heart during the winter months then a great meal. Restaurant Week, the annual 14-day culinary celebration is a chance for city-dwellers to climb out from their warm apartments and venture to one of the 250 participating restaurants to experience special prix fixe menus starting at $22 for lunch and $33 and/or $44 for dinner. Amazing.
Because we firmly believe in the power of beer to elevate a dining experience to a whole new level, the beer experts at Lakeshore Beverage have assembled a beer and food pairing guide with the help of Goose Island’s fantastic craft beer.
In a time when the Festival of Barrel Aged Beer is the hottest ticket in town and most every brewery worth its salt has a barrel aging program of some kind, it’s hard to imagine a time before barrel-aging beer was a thing. But that was the case in 1992 when the Goose Island Clybourn Brewpub set out to brew its 1000th batch. Read More
