At Homestead, we’re dedicated to restoring the roots of American beer. Call it craft, call it artisan, call it old – we call it good. And we’re focused on bringing that fresh, simple, drinkable beer back to bars, restaurants and tables across central Ohio. In recent years the craft beer industry has been ruled by a spiraling arms race of more alcohol, more hops, more bitter beer. We think that’s a race to the bottom and we’re opting out. We miss the days when you could have a few beers with your friends and not find yourself under the table. When did we have to start choosing between flavor and alcohol?
When the first Goose Island Brewpub opened its doors in 1988, domestic, mass-produced beer was deeply ingrained in Midwestern culture. The craft beer industry was still in its infancy, with only a handful of brewpubs in existence in the Midwest. In his travels across Europe, beer-lover John Hall had enjoyed a distinctive local brew in each region he visited. Hall was convinced that Midwesterners could produce beers as good or better than those he’d tasted in his travels. Living on the shore of the largest system of fresh water on the planet Earth, in a city with rapidly evolving tastes – John decided that his hometown, Chicago, would be the ideal place to do just that.
Today, Goose Island continues to brew an innovative selection of over 50 craft beers at the brewpub, the best of which are then bottled at our Fulton Street brewery. Goose Island beers are now enjoyed in all 50 states and Europe.
We brought back a classic technique called first hopping and then hopped it every 10 minutes through a 90 minute boil to create this giant IPA dedicated to an album that represents a pinnacle in the bluegrass/folk genre. Big grapefruit, pineapple and orange notes jump out of the dense, creamy head and are balanced by a focused bitter and a mild malty note. It’s a beer that fits in well with other beers past, present and future.