Goose Island brewmaster Jared Rouben has crafted the best sour beers this side of Berlin. That’s where the centuries-old flavor originated when medieval brewers experimented with wild yeasts. But Rouben likes the taste of sour brews, which he says plays nicely with just about any food, so he takes the necessary, costly steps to craft them. The beer must be aged in wood barrels, and the yeast, because it can easily contaminate other yeasts, requires special handling. Goose Island’s “Juliet,” is a Belgian-style sour ale aged with blackberries in Cabernet barrels. Prosit!
Goose Island Brewpub, 1800 North Clybourn, (312)915-0071; 3535 North Clark, (773)832-9040, gooseisland.com
Best of Chicago 2012