Barrel Aged Squid Ink
Goose Island Beer Co.
- From:
- Goose Island Beer Co.
- Illinois, United States
- Style:
- Specialty Saison
- ABV:
- 7.8%
- Score:
- +7 ratings needed
- Avg:
- 4.23 | pDev: 5.2%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Sep 15, 2014
- Added:
- Oct 25, 2012
- Wants:
- 0
- Gots:
- 1
NO SCORE
-
-
A black saison brewed with Chef Giuseppe Tentori of GT Fish & Oyster and aged in Templeton Rye barrels.
Recent ratings and reviews.
Reviewed by TotallyHosed from Illinois
3.95/5 rDev -6.6%
look: 4 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4
3.95/5 rDev -6.6%
look: 4 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4
Served from keg to pitcher to tasting glass at Goose Island's Wood & BBL Aged themed Beer Academy on 10/24/2012. The base beer is a black saison which was aged in Templeton Rye barrels. This is best drunk when warmed to ~60 degrees.
The brew is very dark brown that only allows light through the edges. The head forms a ring around the glass and is tan in color.
The nose is mainly spicy and sweet from the barrel. The spice can be described as rye bread with caraway and the sweetness is like vanilla. I can also detect some alcohol and a bit of the saison yeast.
The flavor follows the nose and is primarily rye barrel. The rye flavor is very much like eating a slice of rye bread which is loaded with caraway seeds. This flavor combines nicely with a subtle sweet vanilla. The base beer is very difficult for me to detect, but this is probably because I have not had a black saison.
The feel is medium with a clean finish. When this was cold I got a sharp alcohol bite in the middle. When the brew warmed, all melded nicely.
It was nice to try this chef collaboration beer at the beer academy, because we learned about the goals of this brew: an approachable barrel aged brew that pairs well with Italian cuisine, has relatively low ABV and does not belong to any established style. All the goals were met. It would have been nice to visit the restaurant while this was pouring. Thanks to Jared Rouben for sharing this with us.
Oct 25, 2012The brew is very dark brown that only allows light through the edges. The head forms a ring around the glass and is tan in color.
The nose is mainly spicy and sweet from the barrel. The spice can be described as rye bread with caraway and the sweetness is like vanilla. I can also detect some alcohol and a bit of the saison yeast.
The flavor follows the nose and is primarily rye barrel. The rye flavor is very much like eating a slice of rye bread which is loaded with caraway seeds. This flavor combines nicely with a subtle sweet vanilla. The base beer is very difficult for me to detect, but this is probably because I have not had a black saison.
The feel is medium with a clean finish. When this was cold I got a sharp alcohol bite in the middle. When the brew warmed, all melded nicely.
It was nice to try this chef collaboration beer at the beer academy, because we learned about the goals of this brew: an approachable barrel aged brew that pairs well with Italian cuisine, has relatively low ABV and does not belong to any established style. All the goals were met. It would have been nice to visit the restaurant while this was pouring. Thanks to Jared Rouben for sharing this with us.
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