We’ve teamed up with Chicago’s very own Goose Island Beer Company, to create an exclusive beer for Bottleneck Management restaurants. This exciting partnership is the first of its kind for both companies. Goose Island has, on occasion, crafted special beers for celebrities and chefs, but never for an entire restaurant group. Bottleneck is thrilled and honored to be the first.
Goose Island, like Bottleneck, was born and raised in Chicago. For the past three decades the award-winning brewery has been the defining element of the city’s craft-brew scene, and continues to deliver its signature brews like 312 and Bourbon County Stout, to fans around the country.
Bottlenectar is a light-bodied pale ale with a crisp balance of bitterness that showcases its unique Huell Melon hops. Huell Melon hops are relatively new on the scene, and a compelling choice for brewers. In making Bottlenectar, the hops are used twice—once in the kettle while brewing, and a second time for dry hopping. This lends Bottlenectar a sweet melon aroma and spectacular finish.
As Goose Island’s Brewmaster Jared Jankoski puts it, “It’s not a weird or wild beer, I think it’s very approachable. It’s for people who are looking for something that’s easy to drink that’s unique, whether they’re an experienced craft beer drinker or someone who’s just wondering what’s new and different. I am all about making beers that people want to drink two, three, four or more. I think that’s every brewer’s goal.”
- Style: Pale ale brewed with Huell Melon
- ABV: 5.5%
- IBU: 45
- Color: Golden
- Malt: 2-row, Caramel 40
- Hops: Huell Melon
First tapped on Friday, July 22nd, 2016
Bottlenectar is brewed exclusively for Bottleneck Management restaurants. Visit any one of our locations to taste this new, sessionable pale ale.
“We’ve always wanted to offer something unique to our guests, something that could only be found at our restaurants,” says Bottleneck Co-Founder Nate Hilding. “We wanted to brew beer, but we’re not brewers. So we left this to the experts at Goose Island and they knocked it out of the park. We can’t wait to share it with our guests.”