Goose Island's been working a lot with rye malt recently. Their Juliet ale, brewed with rye, marionberries and aged for six months in Robert Kraig cabernet casks, has been a popular selection among those Chicagoist staffers who've tasted it (Jacy and myself). This week, we're featuring another rye-based Goose Island offering that's been flying off shelves. more ›