Everything About Goose Island 312 Urban Wheat Ale

Back in 2004, while most Chicago breweries focused on bold stouts and hoppy ales, Goose Island took a different path with 312 Urban Wheat Ale. This beer, carrying the city's area code, earned its following by keeping it simple— they balanced flavor with consistent quality. Two decades later, 312 remains a staple in Chicago's beer lineup, especially during baseball games, backyard gatherings, and neighborhood festivals.

Uncork It Chicago at 393 East Illinois Street keeps fresh batches of Goose Island 312 Urban Wheat Ale in stock. Our 16oz cans give you plenty of room to experience the beer's subtle wheat notes and citrus aromas. Stop by the store, call us at (312) 321-9400, or visit uncorkitchicago.com to check current pricing and availability.

Goose Island introduced 312 Urban Wheat Ale in 2004 at their Clybourn brewpub. The name comes from Chicago's primary area code, while the recipe emerged from the city's demand for a balanced, approachable wheat beer. Brewmaster Greg Hall spent six months developing the recipe, testing various combinations of wheat and barley malts in small batches.

The initial recipe featured wheat sourced from Illinois farmers, selected specifically for its protein content that creates the beer's signature hazy appearance. Cascade hops from the Pacific Northwest formed the original hop profile, though the recipe later incorporated a blend of American and German hop varieties for added complexity.

AB InBev's 2011 acquisition of Goose Island led to expanded production beyond Chicago. The brewing team implemented detailed quality protocols, including weekly taste panels and monthly brewing summits between facilities, to maintain consistency in every batch produced.

The brewing process starts with a precise grain combination - 42% wheat malt paired with 58% barley malt. This ratio delivers the beer's cloudy appearance and grain flavors from the wheat, while barley adds sweet, bready undertones. The mill settings keep the grain husks intact for proper lautering while ensuring optimal sugar extraction during the brew.

Temperature control drives the mashing process. Brewers hold the mash at 122°F for 20 minutes, breaking down the wheat's high protein content. They then raise it to 152°F for the main sugar conversion. This temperature sequence produces the right mix of fermentable and unfermentable sugars, building both flavor and drinkability into the final beer.

The hop schedule unfolds in three stages. German Hallertau Mittelfrüh hops added at the boil's start provide 18 IBUs of clean bitterness. American Liberty hops join at the 30-minute mark for herbal notes. Cascade hops in the final five minutes create the citrus aroma. After fermentation, the beer conditions for 14 days at 32°F, allowing natural clarification while preserving its hazy character.

Pour a 312 into a glass and you'll notice its trademark hazy golden color. The aroma opens with light citrus notes from the Cascade hops, backed by fresh bread and subtle spice. Let it warm slightly and you'll pick up hints of lemon zest and grain.

The first sip brings forward crisp wheat flavors with a touch of sweetness. The malt backbone provides notes of fresh bread and honey, while the hops add just enough citrus character to keep things interesting. At 4.2% ABV, 312 stays light on the palate with a clean, refreshing finish that's particularly welcome during Chicago's warmer months.

The beer's body stays medium-light, with moderate carbonation that creates a smooth mouthfeel. The finish leaves a slight grain sweetness rather than lingering bitterness, making it an easy beer to return to throughout a session.

312 shows its best character between 38-42°F. Take cans out of the refrigerator about 5 minutes before serving - this slight temperature rise releases more of the wheat and citrus aromas. The 16oz can format provides enough volume to enjoy the full evolution of flavors as the beer gradually warms.

A Willi Becher glass works perfectly for 312, though any wheat beer glass will do the job. The glass's tapered design concentrates the citrus and grain aromas while providing room for the beer's fluffy white head. For draft pours, 312 requires a clean beer line at 12-14 PSI and regular cleaning cycles every two weeks to maintain its delicate flavor balance.

The beer's crisp wheat character cuts through the richness of a Chicago-style hot dog, while its subtle hop presence complements the spices in Polish sausage. At summer barbecues, 312 handles spicy and smoky flavors without overwhelming the palate.

In the kitchen, 312 works well in beer-battered fish recipes, adding a light, crispy texture to the coating. Its wheat notes pair particularly well with citrus-marinated chicken dishes and fresh salads. The beer's clean finish makes it an excellent partner for milder cheeses like fresh mozzarella or mild cheddar.

A 16oz serving of 312 contains 165 calories, with 12.4 grams of carbohydrates. The 4.2% ABV places it in the sessionable category, making it suitable for extended gatherings. The beer contains traditional brewing ingredients: water, malted wheat, malted barley, hops, and yeast. No adjuncts or artificial ingredients go into the brew.

For storage, keep 312 refrigerated at 36-38°F. While the beer will stay fresh for up to 120 days when stored properly, Goose Island prints clear date codes on each can to help track freshness. The brewery recommends consuming the beer within 90 days of packaging for optimal flavor. UV exposure can affect hop character, so store cans away from direct light even when refrigerated.

Goose IPA anchors the year-round collection with its blend of Pilgrim, Styrian Celeia, and Cascade hops creating pronounced pine and citrus notes. The recipe has remained largely unchanged since 2008, maintaining a 5.9% ABV and 55 IBUs that set the standard for Midwest IPAs.

Next is Green Line Pale Ale, developed specifically for Chicago draft accounts. Its malt bill combines two-row and caramel malts, while Amarillo and Warrior hops provide a balanced 30 IBUs. The beer's 5.4% ABV and dry-hopped character make it a reliable choice for bars across the city.

Old Man Grumpy, a more recent addition, rounds out the pale ale offerings at 5.8% ABV. Its use of Chinook and Crystal hops creates a sharp pine character backed by subtle caramel notes from Munich malt.

SPF, their fruit-forward ale, combines natural mango and passion fruit flavors with a light malt base. At 4% ABV, it provides a refreshing option that's gained popularity beyond its initial summer seasonal slot.

Summer brings Sox Golden Ale, brewed in partnership with Chicago's South Side baseball team. The recipe features American six-row barley and corn, creating a clean 4.2% ABV beer that pairs with game day fare. Available from March through September.

Lost Palate, their spring seasonal, shows Citra and Mosaic hops alongside natural mango additions. The beer undergoes a unique cold-conditioning process at 32°F for 14 days, preserving delicate fruit characteristics.

Fall introduces Natural Villain, their Oktoberfest offering. Traditional German Hallertau Mittelfrüh hops meet Vienna and Munich malts in this 6.2% ABV lager. The beer lagered for six weeks develops notes of toasted bread and light caramel.

Winter brings Goose Christmas Ale, whose recipe changes annually. The 2023 version featured star anise, cinnamon, and orange peel additions to a strong 7.3% ABV brown ale base.

Bourbon County Brand Stout leads their barrel-aged offerings, aged in freshly emptied bourbon barrels for 12-14 months. The base imperial stout starts at 14.7% ABV, developing complex chocolate, vanilla, and oak flavors during barrel aging.

The 2023 Bourbon County variants show the program's range:

• Cola Stout incorporated lime, orange, and spices, mimicking classic cola flavors.
• Proprietor's Stout, exclusive to Chicago, featured Vietnamese cinnamon and toasted coconut.
• Sir Isaac's Stout aged with black mission figs and graham crackers.

The Anniversary Collection uses rare spirits barrels, including:

• Double Barrel Toasted Barrel aged sequentially in heavily toasted barrels from Heaven Hill and Elijah Craig.
• The 30th Anniversary Reserve aged in Old Forester Birthday Bourbon barrels.

Sofie leads their Belgian-style offerings, partially aging in wine barrels with orange peel. The Brettanomyces fermentation creates complex funk and fruit notes at 6.5% ABV.

Matilda, inspired by Orval Trappist Ale, undergoes multiple fermentations including wild yeast strains. The 7% ABV beer develops distinct pepper and fruit characteristics.

Juliet ages in cabernet barrels with blackberries for 12 months. This 8% ABV wild ale blends tart fruit flavors with oak tannins and wine notes.

The Innovation Series explores new brewing techniques:

• Neon Beer Hug IPA uses a unique dry-hopping process with Mosaic and Citra.
• Halia, a farmhouse ale aged in wine barrels with whole peaches.
• Double Barrel Bramble Rye Stout is aged in rye whiskey barrels with raspberries.

After twenty years of pouring across Chicago's bars and filling coolers at lakefront picnics, Goose Island 312 Urban Wheat Ale has proven itself beyond trend cycles. Its straightforward character, born from carefully selected wheat and a three-stage hop process, delivers the same satisfying experience that first caught Chicago's attention in 2004.

Visit Uncork It Chicago at 393 East Illinois Street. Our team knows this beer inside and out - from optimal serving temperature to food pairing suggestions. Drop by the store, reach us at (312) 321-9400, or browse uncorkit393@yahoo.com for current stock information. We'll help you get the most out of this Chicago favorite.