The idea for this new offering started with an episode of “BBQ with Franklin” that focused on exploring the use of smoke in beer. Jester King took the idea a bit further by adding figs to the brew to impart the flavors of Franklin’s BBQ pits.
Texas figs were heat and cold smoked at Franklin Barbecue. Some were partially charred to impart a burnt flavor to the beer.
Jester King Figlet was brewed in July, 2014, then fermented for four months. Near the end of the stainless steel portion of fermentation, smoked figs were added to Figlet and allowed to re-ferment. As the sugars were broken down, the smoky aromas brought the finished flavor to a new level.
Figlet will available by the glass at the brewery, and in 750ml bottles.