The Ogden
Goose Island Beer Co.

RB transfer

2014 vintage. From the bottle, it pours a slightly hazy light amber color with a tiny head, soon diminishing to a light ring. Nose is a little banana and some alcohol. Taste is light, mild and slightly fruity.

Bottled 4/16/14; drank 5/8/14 @ the Yarchives.

Dandelion yellow, see-through liquid; champagne bubbles throughout.

White head; decent lace.

Mild banana nose, with a hint of orange citrus & mild black pepper.

Medium thin mouthfeel.

The flavor is a pleasant, mellow blend of banana & orange, with a dry, bitter finish. Almost no booze heat. Good.

 

 

 

 

Poured into a chalice.
A - Pours a slightly hazy golden color with a white head that settles quickly.
S - Aroma is the citra hops, spices and a little banana.
T - Flavor is banana, clove, citrus and earthy notes with surprising bitterness on finish.
M - Mouth feel is average with above average carbonation. Comes off crisp and refreshing.
O - Very nice beer, especially nice in the sea of stouts I've been drinking. Not sure how close this sticks to the style, but it's still a good.

I love the beer with higher AlC. The Triple Style tastes amazing. I live in Chicago and I love the Goose Island Co.

 

 

 

I bought a 4-pack last summer and Had one per season to watch it change.
Since I joined BA only three months ago, this is my first review of it and it may be my last.
A change in the label may have started this beer off on the wrong foot. Goose used to suggest that you hold its Belgians for up to 5 years... which I never did.
This label gives us 1/2 year followed by a freshness warning. (Is this Bud's "skunk beer" commercial brought to the craft world... I hope not.)

Basically, the Goose (who I still like enough under its new owners) made an experiment and it is not quite right yet. The primary experiment seems to be dry hoping a triple style with American hops. This leads to an interesting aroma, but detracts from the taste. I also think the hops linger longer than is appropriate for this style.
The other major experiment to me seems to be the change of heart in a freshness date: the beer actually was better to me after 180 days, primarily because the hops settled down a bit and the alcohol was less noticeable.

How to improve this beer? The best but hardest thing to do is to replicate a real Belgian yeast that gives this style its "Wow" that so many American brewers struggle with.
Would I have this again? Possibly if I wanted a triple and it was the best in the bar.
Buy it in a store ? Buy only one.

 

 

This one pours a rich and cloudy golden color. The head is thick, short and very white leaving a nice lacing down the glass.

The nose is weaker than expected yet imparts some great notes of yeasty bread, grass, cloves, Ginger and lemon with a malty undertone.

The taste is quite good and is a very decent Trippel. This is a very dry beer with a sharp bite and some interesting flavors of sherry, wheat berries, lemon, vanilla and a tinge of bread and grass.

The mouthfeel is a trad bit watery for the style but is still acceptable.

Overall a good trippel but not a remarkable one. There are numerous other choices that are better. That said is is quite quaffable and enjoyable, especially for the price which is about half that of a chimay or a true Trappist trippel.

 

Pours a bright, hazy gold with quickly dissipating white head that leave a lasting skim on top. Aroma of biscuit and tropical fruit. Wow. Flavor is similar with a fruity malt sweetness that's perfectly balanced by more hops than usual for the style - only lending a pepper spice to the finish. Very smooth and creamy mouthfeel. Great take on a tripel.