Gose Returns, Lays Golden Egg

By Tug Baker
Wednesday, April 2, 2014
There’s Gose in Them Thar Tanks: Westbrook Brewing’s famed Gose will hit the Columbia market again this week. Photo by Jonathan Sharpe
The Whig always likes to tap a keg of something special when First Thursdays On Main roll around, and this Thursday, April 3, is no exception. In fact, they’re tapping one of the most special South Carolina beers there is, Westbrook Brewing’s Gose. This exceptional take on the traditional sour beer was on all sorts of best-beers-of-the-year lists last year and was recently featured in a post on SeriousEats.com naming it one of the 20 best new sour beers in the world. If you haven’t had a chance to taste the sour and salty coriander wonder that is Gose, getting it on tap at The Whig would be a pretty great time to try it out. Cans of Gose will start hitting Columbia stores and bars within the week, too. No word on whether bottles of Gozu, the variant of Gose that Westbrook produces with yuzu juice (and one of this writer’s favorite beers in the world) will be making a return as well.

Drink Asian


If you’re feeling even more adventurous, you can continue down Main Street to enjoy First Thursday at the Columbia Museum of Art from 6 to 8 p.m. for a Tour and Tasting. This event focuses on the current (and absolutely amazing) Japan and the Jazz Age exhibit and will feature a tour of the exhibit by CMA Education Manager Kayleigh Vaughn. Most importantly to readers of this column, the evening will also feature tastings of Asian-inspired wines and Japanese sakes brought to you by Vino Garage’s Doug Aylard. Tickets are $55 for members and $65 for non-members.

Brews on the Farm


Columbia’s newest brewery, River Rat, will be featured Thursday night at the Carolina Farm Stewardship Association’s Midlands Farm Tour Kickoff Dinner at 6 p.m. The dinner will feature five dishes from five different chefs from some of Columbia’s best restaurants, each paired with a different River Rat beer. Most excitingly, some of the chefs have worked the beer into their courses, including Bourbon’s Gordon E. Langston, who is actually using the first wort of River Rat’s Broad River Red Ale as a sweetening agent in the mint vinaigrette and Greek yogurt on a lamb and liver mousse dish. Tickets are $80 and available at cityroots.org.

Homegrown Cider Wins Awards


Finally, a big congrats goes out to York’s Windy Hill Orchard & Cidery, which once again took home medals at the annual Great Lakes International Cider and Perry Competition. Gala Peach Sweet Cider took home gold while Rusty Gold Spiced Cider, Hoppin Johnny Dry Hopped Cider and Ginger Gold Cider each took silver.

Let us know what you think: Email food@free-times.com.

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