Goose Island Oak-Aged Midway IPA
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Serve in Shaker, Tulip


on tap


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RATINGS: 6   MEAN: 3.53/5.0   WEIGHTED AVG: 3.14/5   SEASONAL: Special   EST. CALORIES: 207   ABV: 6.9%
This limited version of our Midway IPA was fermented with the addition of oak chips and whole Palisade hops for an additional 3 weeks. The result is a complex, slightly sweet flavor compared to the distinct hop bite of our standard version.

   AROMA 6/10   APPEARANCE 5/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
tkrjukoff (4304) - SWEDEN - MAY 4, 2011
Apr 27, tap @ Goose Island, Clyborn. Pours dark copper with a nice longlived head leaving lace. Piny, cask and malty aroma. Sweet, malty, fruity, alcohol flavor; all well balanced. Finishes with a nice tart bitter aftertaste.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
JFGrind (2000) - Glenside, Pennsylvania, USA - JUL 26, 2005
Cask @ Wrigleyville Pub. Aroma had a subtle piney hop aroma complimented with woodiness. Amber appearance with lacing throughout the sample. Flavor was a blend of citrus bitterness with wood and fruit giving it a complex, polished finish.

   AROMA 4/10   APPEARANCE 2/5   TASTE 4/10   PALATE 2/5   OVERALL 9/20
JoshuaB (476) - Detroit, Michigan, USA - JUL 23, 2005
Cask: Compared to the tap non aged version, this stuff is terrible. Brownish orange in color with no head or fizz at all. Looked like weak ice tea. Not much of an aroma to speak of, but the oak is noticeable, as well as some vanilla. Is this really an IPA? I had no hops to speak of. Perhaps this was aged way too long, as every flavor noticable is very subdued. Malts are very apparent in this one, but the hops are on hiatus. The oak is also rather prominent in the taste as well. Finsihes way too smooth, with almost nothing left behind on the tongue. Very thin bodied as well. This probably wasnt the best of their brews to age in oak.

   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
iwantalambic (1478) - St. Louis, Missouri, USA - FEB 24, 2005
Draught (oak aged version): Clear yellow-orange saffron with a thin white head. Large piney hop aroma with resin, evergreen and a strong herbal quality. Clean mouth feel with a nice relaxed, but prominent carbonation. Flavour are dominated by a fresh hop flower presence mixed with an aged wood elegance. Great beer with enough hops to be very interesting, but balanced with enough malty caramel to be a session ale. Well done fellas.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
Jokes (1453) - Chicago, Illinois, USA - FEB 3, 2005
Draft and Growler. Hazy golden body with a fluffy, off-white head. Interesting aroma that combines the smooth, subtle nature of oak aging combined with the agressive, cirtusy hop notes. Vanilla, caramel, whole grains, grapefruit, oak, earthy, herbal hops and a bit of peach. The body is smooth and rather soft with the mellowing effects of barrel-aging apparent here. The flavor is good and the oak definitely becomes obvious here. The grains, light caramel and oak are much more obvious than the regular Midway, while the hop flavors are subdued and not as fruity. It seems the bitterness is not lessened with barrel-aging, just the flavoring hops are not as powerful or obvious. Ive now had the Midway four different way (nitro, draught, cask and oak-aged draught). It seems each time it gets better. Im not sold that the oak aging is the best thing for this beer, but it provides a nice opportunity to see what the differences are. And it tastes good!

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
TAR (2671) - Marshall (Asheville area), North Carolina, USA - JAN 31, 2005
Draft: Pale glassy pumpkin. Lacing, but broken, milky foam. Pungent oak scents with peach skin, damp hops, and rock candy. Compact carbonation, but fuzzily grainy, as well. Immediate oakiness tightens its grip on the tongue, unleashing heaps of fresh white grapefruit and grainy dryness along the way. Unwavering raw oak intensity, yet little in the way of tannins, vanillin, etc. Grapefruit and earthy hop acidity instantly fuse into the firm oak dryness. Dominant oak presence offsets the massive body and absorbs much of the softer, juicier hop aspects. Soft fruitiness is mostly outweighed by coarse peach skin textures, ending with a resounding raw hop cone assertion. A bit unpolished in some areas, sure, but Im sure many of the 18th century IPAs were a mirror image of this.

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