Goose Island Maple BCS?

what do you mean? The tweet is MAPLE INNOVATION #BCS. It may be speculation as to what they are doing with it, but I still don't think I'm wrong to say that using maple syrup in beer is not an innovation of any sort.

 

#gooseislandinnovation

 

...aaaaaannnnndddd people in Chicago are already demanding 1:4 KBBS, DBH, Ann, and BA Abrax

 

After having Jackie O's Black Maple I am excited to try this beer! (if I am lucky enough!)

 

Sure, using maple syrup in beer is not innovative. But you, like everyone else outside of that brewery, don't know what they have planned. Do you really think Goose Island would tout themselves as innovative because they're using Maple syrup? Or they plan to age in maple syrup barrels? They've been around the block a few times and deserve a little more credit than that. IMO

 

Canadian County Breakfast Stout, just to stick it to Founders

 

Nice. I can't wait!

 

I forsee the hype will be strong with this one

 

You're right. I don't know what they have planned.

But do I think Goose Island would tout themselves as innovative because they are using Maple Syrup? Yes. Yes, I do.

 

If goose makes it, I could care less, just a bunch of sell outs if you ask me. They're making fine products, sure, but I can't stand by a product owned by Busch.

 

I think they are having too much success with the coconut in the Prop to steer away from that. I heard that 2014 was the last year that they would do Vanilla since its too much of a pain in the ass..perhaps the Maple replaces that in bombers this year? Either way, I'll be hunting this unicorn down.

 

I don't think you do. You're just trying to not look silly.

 

Well, Goose Island is heavily influenced/ controlled by AB-InBev, who is the same group responsible for Shock Top, after all. I happen to recall Shock Top's head brewmaster once boasting that they've probably brewed with everything:

"If you can ferment it, or throw it in a kettle, we've probably brewed it."
- Our incredible mad scientist of a brewmaster, Jill Vaughn. April 7, 2014

 

Now you're reaching.

 

Everybody needs to chill. There has been no indication (to my knowledge) that this will even be bottled, or see any sort of distribution. Would it be tasty? No doubt, but lets not get all crazy over a picture. (then again, this is BA and nobody will listen)

 

I bet Maple will be the next variant and here is why. Vanilla took a month or two with Vanilla beans added? They are likely testing out how BCBS Maple will taste and experimenting with how they want it to taste. Gives them plenty of time to change recipe etc.

 

Not sure what you mean by a month or two. Most of the lineup spends the better part of a year in barrels. I believe the Vanilla was mostly blended in before bottling and not actually in the barrels anyway.

 

BCS spends idk how long 6-12 months? In Barrels and whatever is added is added towards the end. For example I've seen pics of the vanilla beans actually added to the barrel and inside the barrel but the vanilla wasn't added towards the end of barrel aging, like a month or two before bottling. So vanilla is actually added to the barrel so it's possible they could add maple to the barrels before bottling.

 

also:
Vanilla Rye

• Rye instead of bourbon barrels and rye spice was added to the mash so the recipe itself is unique.
• 70/30 Madagascar and Mexican vanilla split. Mexican more flavors and Madagascan more aromatics.
• Hand slice every vanilla bean before adding to the barrel. 8 Brewers 8 hours to 2 pounds . 470 pounds total were used. Do the math but…
• A buffalo chopper was used to save time.
• Rye barrels had vanilla for 2-3 months after normal fermentation. Vanilla wasn’t ready so holding tank got 70 more pounds of vanilla. 8-14 hours of recirculating to finish the beer up on schedule.
• Yields of 2014 higher than 2010 vanilla. Vanilla did still have some challenges with filtering, circulation and dumping of barrels.

 

*calls something other breweries have done for years "innovation"*

lmao