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Goose Island Pere Jacques

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Pere Jacques beerThe last of the beers sponsored by @drewdockery is a Belgian-style Dubbel brewed in Chicago.

Pere Jacques beer is named after the Abbot who gave the brewmaster of Chicago’s Goose Island Beer Co. an unforgettable experience during a Belgian brewery tour. According to the label text, Pere Jacques finished the experience with a hearty lunch of roast duck, wild boar, and the brewery’s own ale. In honor of that tour and meal, Goose Island crafted a Dubbel with “LOADS of MALT and BELGIAN YEAST”.

My serving of Pere Jacques was bottled in early 2008; it has a 9% ABV and the label claims the beer will continue to mature until 2013 — at least it would have, if I hadn’t just opened the bottle! The 2009 version has a new label and a slightly tamer 8% ABV.

I poured the dark copper ale into a wide-mouthed chalice, producing a thin, brief layer of bubbles. Pere Jacques’s malty, fruity aroma was apparent immediately — green apples, apricots, and sweet alcohol. Mmmm . . . Anybody have some roast duck or wild boar to loan me?

I like to share how breweries depict their beers, so here’s an excerpt of the description posted to the Goose Island website:

Brewed with loads of malt and Belgian yeast, Pere Jacques is a wonderfully fruity, malty ale. Pere Jacques’ complex flavors stand shoulder to shoulder with the Belgian Dubbels enjoyed in the world’s finest beer bars. At the dining table it’s the perfect alternative to a glass of vintage port.

Pere Jacques labelThe taste is darkly sweet and fruity, with notes of furtive spice. Pere Jacques is teeming with grapes, apple, toffee and honey. Plums and apples linger through the aftertaste, and after a few sips the comparison to vintage port doesn’t seem to far fetched (based on the finish alone).

Pere Jacques is very tasty, fruity and sweet; the first sip had me thrilled and kept me enthralled and attentive throughout the entire glass. Still, I would have liked to see more depth to the flavor and perhaps a fuller mouthfeel, but that’s likely because I drank the beer without the accompaniment food. The scent and tastes of rich meats would balance the ale’s soft fruit — and with the taste of Goose Island’s Pere Jacques still on my palate, just thinking of roast duck has my mouth watering!

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Categories : Beer a Day



If this brew is as good as they make their Bourbon County Stout I’ve gotta try some of this. Hopefully they will distribute this out to Colorado like they do the BCS. I am definitely a big believer in cellar aging good beer. The hardest part is to leave it alone for all those months. Best to stock up and open one every 6 months or so. That helps.


That’s a great beer - everyone, you should read Dave’s review of Bourbon County Stout at: http://www.fermentedlychallenged.com/2009/10/goose-island-2008-bourbon-county-stout.html

Martin (brewer-to-be from Finland)
March 19th, 2010 at 3:43 pm

Had the chance to sample the 2009 version recently, and based on what you wrote about the 2008, it’s pretty much along the same lines. The abv has dropped to 8%, but is still potent enough to give a full body and a kind of belgian stamina. It’s fruity, sourish, quite belgian in its character. Unfortunately, I didn’t have a belgo-glass at hand, so I had from a tall glass which did chew a bit off its aroma. In my own notes I characterized it as an “after dinner, winter warmer, or dessert / cheese platter beer”.

An excellent brew in every way.

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