Goose Island Beer Migration Week in Philly RECAP

Wednesday, August 13, 2014

My latest blogging invitation came from Chicago based Goose Island Beer, a craft beer company started by John Hall, 25 years ago, upon his return from traveling throughout Europe.

Goose Island Beer is currently on a Migration tour to visit beer loving cities in the US and one of the first stops of course, was Philly!

The evening started at MANNA (2323 Ranstead) where we were invited to a Pretzel Cooking Demonstration, Beer Pairing Class.  I thought I'd left work in time to make a 6pm event start time, but I didn't know about the trolley work being done between 40th & 22nd street, this completely threw me off schedule and caused a late arrival by 30 min; which may have been a blessing in disguise, as I was too late to roll pretzels, but just in time to eat them, piping hot and fresh from the oven. Look at them!  I was also in time to learn how to make a beer cheese sauce featuring Goose Island's Honker Ale.

We got to sample a number of  interesting complex beers from a flavor prospective, however, my favorite was The Sofie, named for the founder's granddaughter. This Belgian Style Saison, is thirst quenching and definitely for the beer drinker who enjoys more flavors, less hops, like I do. To make the Sofie, 20% of the base beer is stored in used wine barrels and mixed with wild yeast and 1/2 lb of orange peels. It stays in the barrels for 3months, once it's ready, it's then blended in with a fresh base batch of Sofie.  This unfiltered, light straw colored beer is very lively, slightly carbonated, with a subtle spice, I tasted pumpkin. Ryan, one of the fun Goose Island Reps called it barn-yardy. The Sofie is a beer that ages well, you can sit on it for 5 years and the flavors will continue to evolve.
Migration Week Goose Island Staff: Trish, Sam, Eric, Rob & Ryan
Another interesting beer we got to sample which develops over time, is the Bourbon County Vanilla Stout, oak, charcoal, hints of tobacco, vanilla, and cherries are all present in this beer. The Bourbon County is not just dark as molasses, but thick as the sticky syrup as well.  I didn't care for this beer in the least, but I do love that it's only sold on Black Friday every year, and that people line up and order ahead to obtain this brew on the annual shopping holiday.

We then migrated to The Bards Irish Bar (2013 Walnut St) for a Goose Island IPA, I have to admit, I don't care much for IPA's. No matter, it was fun socially sipping on it, while getting to know the other bloggers and hearing about Ryan's extensive travels around the world.
Left to Right: Fontina Turner Bacon & Legs, Emily Tharp Her Philly, Laura Hibbs McKenzie The Town Dish, Ryan Goose Island Beer and Me, Le Anne Lindsay Tinsel & Tine

Our next and last stop was Pub & Kitchen (1946 Lombard St) first time I've gotten to dine in this contemporary style neighborhood, far from plebeian, pub. Here we also drank an IPA, but I didn't mind cause Pub & Kitchen feed us.  We got to sample almost all the Pub Snacks: Deviled Eggs, Chicken Liver Toast, Smoked Chicken Wings, Hummus, French Fries Aioli and from the Entree Menu: the Rabbit Meatballs served over polenta, green olives and pine nuts.  Sorry, no pics. We devoured it all so fast I didn't even have a second to snap any, until dessert: Olive Oil Cake and Vanilla Panna Cotta, and I gotta tell you, when I return to Pub and Kitchen, I'm going to order both these desserts again, not only did each earn a 4 tine rating separately, but together! Oh, make note, Pub & Kitchen's kitchen is open until 1am.

And then we were on our way, a little buzzed and a little more beer knowledge under our belts.

I also got to do an online interview with Goose Island's Resident Beer/Food Pairing Expert, so come back for Part II, when I post that interview next week.
Post Update 9/8/14 - Okay, so it took me longer than a week - but here's the post

Beer and Food Pairings with Daryl Hoedtke of Goose Island Beer Co.

Thanks Eric for being my photographer's assistant on this shot

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is about discovering what I find pleasing in screening & eating - in case you missed it, the name is a play on Tinseltown using the Tines of a Fork.

Feel free to send me info on a film or new restaurant you'd like me to highlight.

Will there ever be a cap on movie prices?

Will we one day pay $20 a pop?

Why don't we pay on a scale?

A crap movie like everything Adam Sandler has ever done should cost about $4.50.
Big action movies like"Lord of the Rings", "Iron Man," "Transformers" are worth $10.
Woody Allen movie or something like "Silver Linings Playbook" $6-$7.
A chick flick or light comedy $5.75 and most Indie Films $5.25.

You could even do it by seasons - all summer block busters from May to August - $10
Sept - November 15th $3.50 - $4
Back to $10 for Thanksgiving and Christmas etc...

Or you can do it by A Actors ($9 - $10), B Actors ($6 - $7) TV actors on the big screen ($3.50 - $4)

Surely I'm not the first person to realize this makes sense. Has it been voted on in the Motion Picture Industry and then vetoed? If so, why?

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