CLASSIC GOOSE

GOOSE IPA
Fruity aroma set off by a dry, malt middle and a long, hop finish

312 URBAN WHEAT ALE
A crisp, refreshing fruity ale with a smooth, creamy body

HONKERS ALE
This ale combines a fruity hop aroma with a rich, malt middle to create a perfectly balanced beer

HOUSE CRAFT BEERS

TEMPLE GOLDEN ALE
A hoppy, refreshing pale ale with a light body, subtle toffee notes, a fruity, hoppy nose and crisp finish

LOOSE GOOSE IPA
A massive hop forward, slam-in-the-face IPA. Oozing with a citrusy, pine aroma and a strong malt backbone to hold it all together

WUJIANG PORTER
A traditional British style porter with a quiet nod to the home of our founder’s inspiration. Strong caramel and dark chocolate malt aromas with a creamy mouthfeel and a slightly sweet finish

LINE 12 WIT
A light, golden Belgian wheat beer with soft clove and bubblegum notes. Dry finish with a fruity, hoppy nose

VINTAGE ALES

SOFIE
A tart, dry sparkling ale with a creamy, vanilla finish. Aged in wine barrels with orange peel

MATILDA
Wild in character, with a slightly fruity aroma and a spicy, yeast flavor

 

LIMITED EDITION

BARREL AGED/SOUR ALES

A constantly evolving offering from our barrel house or from our kettle sour ranges

CASK ALES

A new cask every week! This will be a variant of one of our draught beers - with a twist!

INNOVATION

A new beer every month! Here is where we hypothesize, alchemize, zymergize, elutriate and emanate 

SEASONAL

We use seasonally available ingredients in every beer and brew to a more traditional style. Expect this beer to deliver an inspired, drinking experience for the given time of year

COLLABORATION

Brewed onsite with our friends from the brewing community; or featuring one of China’s top craft breweries

About The Brewer

Fraser

Fraser discovered his passion for brewing as a homebrewer at age 15 in his home town of Nelson, New Zealand. After travelling through Europe as a fresh high school graduate, he furthered his knowledge of world beer styles and brought this back home with him. He completed several courses from the Siebel Institute of Technology in brewing technology, while working part time at a local brewery on weekends during university. After graduating, Fraser moved to China, where he took the Brewmaster position at a downtown brewpub. Fraser then continued his studies through the Institute of Brewing and Distilling, studying towards a diploma in brewing.

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