nce we first recorded in the legendary Chicago institution, and as much as things have changed, Goose Island Clybourn is still about creative small batches from some of the most passionate brewers around. Brewers Jon and Steve join us to talk about the implications of the sale to AB InBev including equipment upgrades, recipe ownership, franchising the brewpub model, and the public reaction to “selling out.” They also pour us some unbelievable beers, including maybe our first recorded experience with a “ghost whale.” Also expect to hear about their current issues with brewing sour beers, how they handle bottle releases and determine pricing, and a little teaser regarding Belgian Fest. Steve also absolutely schools us on Old Ales and Stock Ales, Jon gets to bask in his proudest beer-naming moments, and we all give some sweet love to Cory King. This one is chock full of goofs and goodies, folks, so grab a few beers and enjoy.

Beers Tasted:

Sara Later (Belgian pale ale)

Cran-Bruin (Oud Bruin with cranberries aged in red wine barrels)

Barrel-Aged Dark Crusader Coconut (Imperial stout aged in bourbon barrels with coconut added during bottling)

Nutulhu (Imperial stout aged in bourbon barrels with toasted hazelnuts and vanilla beans)

Side Project Brewing - Saison du Fermier Pinot (Wild saison aged in pinot noir puncheons)

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It’s been almost two years since we first recorded in the legendary Chicago institution, and as much as things have changed, Goose Island Clybourn is still about creative small batches from some of the most passionate brewers around. Brewers Jon and Steve join us to talk about the implications of the sale to AB InBev including equipment upgrades, recipe ownership, franch