Creature Comforts Curious 10 will be available on a special brewery tour on January 21st.
This 10th iteration in the Curious Series partners Creature Comforts once again with Austin, Texas based Jester King Brewery. ((Last summer, the duo released another collaboration, Mutualism.) This mixed fermentation beer is made with grits from local Dayspring Farms, and grape skins from Yonah Mountain Vineyards (Cleveland, GA).
Creature Comforts Curious 10 underwent four separate fermentations in oak barrels over the past 18 months.
The beer pours with a transparent rose hue and quickly dissipating white foam. The aroma and flavor are that of a delicate floral and the beer softly expresses strawberry, hibiscus, nectarine, pear, and lemon with a crisp, light mouthfeel and very clean finish.
Creature Comforts Curious 10 will be available in 16.9 ounce bottles, on a now sold-out tour.
Jester King Bière de Blanc du Bois — the brewery’s farmhouse beer brewed with Texas grown Blanc du Bois grapes, returns seasonally on January 6th.
This creation first debuted in 2014, the brainchild of Adrienne Ballou, Jester King’s barrel program lead. To create Jester King Bière de Blanc du Bois, Ballou simulated orange wine fermentation techniques. During this process, the grape skins, seeds, and stems are left in the wine during primary fermentation. (As opposed to separating the skins prior to fermenting.)
Jester King Bière de Blanc du Bois is fermented and matured in oak barrels with wild yeast and souring bacteria. After fermentation, it was refermented with the Blanc du Bois grapes.
Batch 2 of Jester King Bière de Blanc du Bois will be available at the brewery starting January 6th, 2017.
Pics via Jester King
Wicked Weed Red Atrial sounds like a legendary collaboration. It’s took about an hour to sell out.
Jester King Atrial Rubicite is one of the brewery’s most sought after fruited sour ales. Jester King adds Washington raspberries to the oak matured sour beer, and allowed to re-ferment to boast dryness.
Wicked Weed Red Angel is a red sour ale – the red coming from 1.5 pounds of raspberries per gallon. Easily one of the best in the series.
Wicked Weed Red Atrial is a 50/50 blend of Red Angel and Atrial Rubicite, taken a step further. Each brewery independently aged their base beer on 5 pounds per gallon of raspberries, then combined the two beers onto 4 pounds per gallon of fresh raspberries to re-ferment in puncheons for an additional two months.
Blenders and cellarmen from Wicked Weed and Jester King were tasting their most prestigious raspberry sour ales side by side, and the inevitable idea of a blend quickly emerged. Red Angel was combined in a snifter with Atrial Rubicite and the stunned silence of each taster confirm that this is a beer to bring to the people. This combination is more than the sum of its beautiful parts. Experience raspberry sour alchemy in Red Atrial.
Wicked Weed Red Atrial was a 500 milliliter bottle release, available at the Funkatorium in Asheville on November 26th.
Jester King Estival Dichotomous, the brewery’s summer saison returns to the world again today.
Jester King has two seasonal saisons – Hibernal Dichotomous and Estival Dichotomous. Depending on the temperature and season, the brewery changes how the beer is brewed, from fermentation, to available ingredients.
The 2016 edition features grapefruit and tangelo zest, that was added to mature barrel-aged sour beer. Then the beer was blended with citrus zest and young beer that was fermented in stainless steel. The final step – refermenting the blend with marion blackberries.
Estival Dichotomous is an analog for the summer season. It’s a beer that’s evocative of the summer weather and its bounty, particularly the smells of hay resting in the fields late in the season.
Jester King Estival Dichotomous will be released at Jester King Brewery on Friday, November 4th, at 4 pm.
Jester King 2016 Spon Méthode Gueuze is the Austin, Texas based brewery’s first spontaneously fermented beer. Soon, it will see the light of day.
Like so many brewers stateside, a trip to Belgium’s renown Cantillon in 2012 inspired Jester King to attempt spontaneous fermentation. In case these terms are foreign to you, spontaneous fermentation occurs when a brewery cools their hot wort (post boil beer) in a coolship (basically a shallow bathtub). The yeast and bacteria in the air will begin fermenting the cooling beer.
In 2013, Jester King mashed on on their first spontaneous beer, featuring 60% barley and 40% Texas wheat. The hops had been aged in burlap bags in their horse barn attic. The beer was then racked to puncheons and the brewery waited. Biology took the wheel.
Pulling samples after six months encouraged Jester King to do the process again the following winter. By 2015, the brewery found their sweet spot in the process.
Jester King 2016 Spon Méthode Gueuze is a blend of 1, 2 and 3 year old spontaneously fermented beer, dating back to their first attempt. Jester King wants to reiterate this beer is not lambic or gueuze, just brewed in the “method” of gueuze. A very time consuming, and painstaking method that takes an inordinate amount of patience to do correctly.
…Rather, we have a very strong desire for beer drinkers to know how our beer was made. We want them to know that this is not just a spontaneously fermented beer, but a spontaneously fermented beer made using the method of authentic Belgian Gueuze. We invested an inordinate amount of time, energy, money, and patience into making this beer.
Jester King 2016 Spon Méthode Gueuze will be available at the brewery in Austin, Texas on November 18th, 2016. More release details to follow.
Ed note: Beer Street Journal has given you an abridged version of Jester King’s thought process and method behind this beer. For the full, in depth story, read about it on the brewery’s website.
Jester King Black Metal
Jester King Aurelian Lure, the Austin, Texas brewery’s oak barrel sour ale, will make its 2016 appearance on Friday, September 16th.
Jester King Aurelian Lure is a sour/wild beer brewed with apricots. For the 2014 release the brewery minimized the contact time with the apricots to reduce the amount of citric acid in the beer. In addition, the sour base beer is a blend of mature beer from oak, low in lactic acid.
Due to limitations in fermentation space, and the limited amount of mature, barrel-aged sour beer the brewery has for blending, (thanks to high demand for fruited sours) this year’s release is limited to just 900 bottles. 2015 saw a batch of 5000.
Jester King Aurelian Lure is available in the brewery’s tap room in 500 ml bottles starting September 16th.
Image via Jester King