More Re: Boycotting Craft Beer.
I feel that, while a bit late, I should briefly weigh in on the issue of boycotting beers affiliated with large beer companies. I have owned a craft beer bar for 20 years. We choose to not offer Bud, Miller, PBR, Corona, Coors and the like, not because they are made by big companies, but because they are not tasty, interesting beers. If the “big guys” got their act together and made some really good beer that I would be proud to offer my customers, I would reward them for their efforts and carry them. It is about the beer first and foremost. I am still proud to offer Goose Island Matilda, Sophie, Pepe Nero, Bourbon County Stout, Pere Jacques and many of their other brews in spite of their recent sale to A-B InBev. I carry Unibroue beers in spite of their relationship with Sapporo. If they start cutting corners and the beer [quality] declines, they will lose us. I hope that that does not happen. Ultimately, I want everyone to make great beer. I still serve lots of beer from some of the tiniest breweries in the world. We strongly support all of our local craft breweries. However, if a great beer is brewed by, purchased by, imported by or distributed by A-B InBev, SAB Miller Coors, Carlsberg, Heineken or any other big company, I will give it a chance at Hopleaf. It should be about the beer, not how big its maker is.
Michael Roper
Hopleaf Bar, Chicago
Goose Island Brews Paired with Great Cheeses
Goose Island Brewpub was founded in 1988 in Chicago as a way
of providing the then-novel experience of enjoying a wide variety of
beer produced on site which you could see, and pairing those beers
with food. While there is a large number of these beers you might be
familiar with from the classic line, such as Honker’s Ale, India Pale
Ale, and 312 Urban Wheat Ale, it is the beer from the Vintage selection
that pair so beautifully with food—particularly great cheese.
Goose Island Matilda
A wonderfully dry and flavorful Belgian-style pale ale from this
midwest brewery that has a slightly fruity aroma and a spicy yeast
flavor unique on the finish. A beer that will only get better with
age, it complements fresh mussels and pairs well with Saint Angel
or a washed rind cheese such as Saint Paulin.
Saint Angel
Saint Angel is a triple-cream cheese made from pasteurized
cow’s milk collected in Massif du Pilat (Rh.ne-Alpes region).
The cheese is square, with a bloomy rind and smooth, creamy
paste. It has an ultra-silky, smooth, and creamy texture as a result
of the ultra filtration process known in Fromager d’Affinois
cheeses.
Saint Paulin
Saint Paulin was originally invented by Trappist monks during
the 19th century at the abbey of Notre-Dame du Port-du-Salut
in Entrammes. A semi-soft cheese that is easily recognized by its
orange rind, it is rather mild and sweet in flavor with a smooth
and velvety texture.
Goose Island Sofie
A “Champagne” colored Belgian-style Farmhouse Ale, this is a
wonderfully refreshing beer fermented with wild yeasts and aged in
wine barrels with orange peel. This method lends a hint of subtle,
spicy white pepper with a hint of orange and creamy vanilla. Much
like a Belgian Saison, Sofie pairs really well with oysters, Brie de
Meaux, or Reny Picot.
Brie de Meaux
The greatest of the French Bries made just outside of Paris since
the 8th century. Very smooth and creamy cow’s milk cheese
with a slight mushroom tone. Wonderful over one of our French
Baguettes. Pairs perfectly with fresh fruit such as apples, pears, and
grapes.
Goose Island Pere Jacques
Looking for a full-bodied drink as an alternative to vintage port? This
Belgian-style Abbey Ale is full of malt and Belgian yeast creating
intense flavors which complement bittersweet chocolate, wild game,
or cheese such as Reny Picot Smoked Gouda or Huntsman Stilton.
Reny Picot Smoked Gouda
This locally produced Gouda is made from whole, unpasteurized
cow’s milk and is naturally smoked. A very fresh flavor in
comparison to processed Dutch smoked Gouda. It is great with
fresh fruit, on a turkey sandwich, and it melts well, too.
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