You probably think Goose Island Brewing is a brewery in Chicago, Illinois. Actually, it’s three breweries. The main facility is on Fulton Street, and produces the bottled and kegged Goose Island beers. In addition, they brew the Baderbrau line, which they purchased when that Illinois brewer went bankrupt several years ago, and two very good sodas, a root beer and an orange cream. Both of these are sold under the Goose Island label. Contract brewing is done for the Wolaver’s organic beer brand, and an occasional special brew will be done here for Beer Across America, an Illinois based beer-of-the-month club in which Goose Island owns an interest.

Goose Island also operates two brewpubs. Their first location, on 1800 North Clybourn Street, has been open since 1988 and usually has at least ten beers on tap. Their newest location, on 3535 North Clarke Street, is located in the area of Wrigley Field and is geared towards (obviously) Cubs fans, who no doubt can use a pint or two after watching their team drop another one. Unlike the first two locations, no tours are available here, at least for now.

One Goose Island beer you’ll find year-round at both brewpubs is the Hex Nut Brown. It pours to a rubyish brown color with a light and quickly dissipating head. The nose is malty and slightly sweet. Sweet, toasted malt character predominates the palate from the first sip with a bit of fruitiness thrown in. Hex Nut is lightly hop phenolic, a trait I have found in most Goose island beers. Hops are only faintly evident in the finish (this is a 22 IBU beer). Alcohol content is average at 5.2% by volume. An excellent, refreshing brown ale in the classic English tradition, and an excellent example of just how good a malt-dominated beer can be.

Try it with chocolate chip cookies fresh from the oven.



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