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A collaboration with Brewing Historian Ron Pattinson and Wimbledon Brewery in London. Porters from 1800-1870 were blends of fresh beer with beer aged up to a year in large oak maturation vats, and they used brown malt that was kilned over a wood fire, which provided a smoked and roasted character. We’ve tried to reproduce those methods and materials as faithfully as possible, to recreate what the porter of that era tasted like. The oak aged part of the blend would've been highly hopped to create a bitter beer where lactic acid bacteria couldn't thrive, but likely had Brettanomyces present, which adds character while also preserving the beer. It's fruity, roasty, slightly smoky, with a moderate bitter finish and slight acidity.
Great breweries start with a clear vision. Founder John Hall’s was to bring the best of European beer styles to Chicago. Since its modest beginnings in a brewpub in 1988, Goose Island went on to make some of America’s greatest beer, including Goose IPA that won medals not just once, but six times at the Great American Beer Festival.
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