Suzanne Wolcott is the irrepressible genius behind Goose Island's new cask program. She dug into the archives over at the Clybourn brewpub and found a handwritten recipe for Honkers ale (their ESB) from December 1988. And then she begged, pleaded, and shamed her superiors into letting her get a batch into cask, served warm on the bar-top the way a good ESB should be.
The wort was made at the pub and fermented in the cask at Fulton & Wood. The result is a creamy, smooth, and bitter beauty.
Next up, some oatmeal stout and nut brown ale. This is going to be good.