The weather isn't cooperating, but this is still the season for heartier comfort food that,a s the cliche goes, "sticks to your ribs." Beef stew is one of those staples and Goose Island Clybourn's English beef stew is one of our first home run dishes of the year. more ›

Could the barrel-aged version of Sai Shan Tea be among Goose Island's offerings for this year's Belgian Fest? more ›

Jared Rouben's collaborative beer series at Goose Island Clybourn keeps on rolling. Last week Rouben debuted Curbside, an amazingly subtle saison he brewed with Time Out Chicago's Heather Shouse for the release of her book on Food Trucks and the Food Truck Summit. While we were there we also got a sample (actually, a growler courtesy of Rouben) of a beer he worked on with Stephanie Izard that's now on draft at Goose Island Clybourn and Girl & the Goat. It's called Black Wit and it's one of the more curious collaborations Rouben's done. We asked Izard via email about how the collaboration came to pass. more ›

Big Star is getting close to its first anniversary and they're ringing it in with beer, tacos, and music. Pretty much like any night there. more ›

One of the more surprising developments that came from the brewing of Sai-Shan-Tea was the decision of Goose Island to showcase it at the annual Great American Beer Festival in Denver. The festival has grown by leaps and bounds over the past five years — this year's version sold out five weeks in advance — with an estimated 49,000 attendees. more ›

Goose Island Clybourn is hosting a ginormous festival Saturday focusing on Belgian ales. In addition to some of the many fine Belgians pub brewer Jared Rouben has crafted like his Golden Jet collaboration with Paul Kahan, Chicago Saison with C-House's Nicole Pederson and (if you're lucky) a certain saison spiced with lemon tea. more ›

Fans were working overtime circulating air throughout a packed Goose Island Clybourn Thursday night as readers and beer geeks joined in with what turned out to be a healthy Chicagoist alumni reunion. Faces some of us haven't seen in years showed up to say hello and get a glass or three of Sai-Shan-Tea. also present were some of the city's notable food media like Grub Street Chicago editor Nick Kindelsperger, Mike Gebert of Sky Full of Bacon, Carly Fisher (NBC Feast/Chicago Brunch Blog) and the ludicrously prolific Michael Nagrant. more ›

The last time we had a meetup with you readers, we said that we enjoyed it so much we were going to schedule them on a regular basis. That was back in December. more ›

In the weeks since Goose Island's Jared Rouben, Rare Tea Cellar's Rod Markus and I started fermenting our lemon tea saison wort at Goose Island Clybourn, our individual schedules were such that the three of us couldn't nail down a time to taste the beer together. Meanwhile, Rouben updated us in the weeks following the brew day with rave reviews from someone new who had sampled the beer. the anticipation was starting to gnaw at me. What I found out later only heightened the anxiousness. more ›

(Part 1 of this series can be read here.) more ›

Been fighting one mother of a chest cold all wee and was nearly inclined to name Alka Seltzer Plus Cold Medicine this week's "BotW." Then the fever dreams subsided and we remembered the best beer we had after our brew day at Goose Island. more ›

(Part 1 in a series.) more ›

Since Goose Island renewed the lease on their Clybourn brewpub at the last minute in 2008, they've been actively moving forward to improve both the quality of both its beers and its food. John Manion's short stint at the brewpub laid the foundation to the new menu advancements of current chef Andrew Horza. Hroza is a certified cicerone and well-qualified to know the intricacies between pairing beer with food. more ›

Now here's a dinner that's a steal at $17. Every month Goose Island Clybourn's John Manion smokes and roasts a whole pig from Slagel Farms and serves it up with a single side dish he makes at the last minute, depending on what flight of whimsy overcomes him. This month's roast is Wednesday Thursday. The roast begins at 6;30 and lasts until that pig is gone. more ›

Not on the payroll at Goose Island Clybourn (yet!) but some spring cleaning of the hard drive unearthed this shot from our visit there a few weeks back. Wished it wasn't hidden, because this was going to be included in that post. more ›

Since Goose Island renewed the lease on its Clybourn brewpub in December, there's been a sense of excitement around the premises. While the emphasis on the brewing has changed from hoppy to sour, the food menu at Goose Island is undergoing an even more radical transformation under the guidance of new Executive Chef John Manion (ex-Mas and Old Oak Tap). Manion is slowly updating the menu to bring it on a par with the Bristol, the Gage and Duchamp. more ›

We were stoked when the news broke that John Manion of Nas and Old Oak Tap was taking over as Executive Chef of Goose Island Clybourn that we made it a point to pay a visit last weekend to see what changes were happening to the menu. more ›