Beer-ati

Named after one of the fearsome geese that patrol the brewery, Mad Goose is a light copper pale ale, brewed with Maris Otter Malt, Caragold and Wheat Malt with Hallertau bittering hops and Cascade and Willamette aroma hops. It's light copper in colour with a great zesty hop character with citrus overtone.

Mad Goose won Gold in the Champion Best Bitters (4.1 – 4.5%) category at the SIBA National Beer Competition, March 2009.

There's even a Mad Goose Pie. Recipe is below
INGREDIENTS
1 Goose (6-8lb)
Little olive oil
225g small onions
175g field mushrooms
1 bottle Mad Goose
430 ml pint good beef stock
1 can of peeled, unsweetened Chestnuts
Salt and pepper
Puff pastry
Beaten egg

HOW TO MAKE MAD GOOSE PIE
Joint the goose into eight pieces (or ask your butcher to do it for you). Heat the oil in a large heavy frying pan and brown off the goose pieces. Remove goose from the pan, add the onions and brown them well then add the mushrooms and soften further.
Deglaze the pan with the Mad Goose and boil to reduce the volume by half, meanwhile heat the oven to 180c/350f/gas 4. Pour the liquid and the stock into a casserole dish, add the duck and chestnuts, season well and cook in the oven for one and a half hours.
Take the casserole dish out of the oven, cover with pastry and brush with a beaten egg, put back in the oven for another half an hour.
Serves 8

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