Listing ID: #1809700 has been added to your wishlist.
Jester King Farmhouse Ale Co-Fermented Collection
[ ID: 1809700 ]
Five experimental ales co-fermented w/Texas Hill Country Peaches, Texas blueberries, & Carignan, Lomanto, & Blanc du Bois & Gewurztraminer grapes
Current Bid: $150.00 Bids: 0
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- PetitPrince52 (52 )
- Registered Since
- 06/28/2016 23:22:06
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Description
Up for auction is one (1) ultra-rare collection of five (5) beers from Jester King's Co-Fermented series.
These fascinating experimental ales come extremely close to wine, and were fermented in very limited one-off batches, with some like the Texas Peach and Carignan grape varietals limited to less than 300 and 144 beers bottled respectively.
This is a nice set of bottles to add to your collection, or would make for an out-of-this-world drinking session.
Shipping is $30 only in the CONUS. PP F&F preferred.
Bid with confidence - 100% buyer/seller rating.
Check out details about the five different co-fermentations below...
- Farmhouse Ale Co-Fermented with Texas Blueberries / 1,000 bottled
Co-fermentation of wort (unfermented beer) and fruit is a technique we've become increasingly fond of over the past few years. The process is actually pretty simple. We take blueberries from Echo Springs Blueberry Farm in northeast Texas, crush and de-stem them, add the juice and skins to a stainless steel tote tank, rack in a simple wort with the blueberries, pitch our mixed culture, then let the co-fermentation ferment out to dryness over the course of about four months. The only difference in this case from some of our prior co-fermentations, is that we pitched yeast. The blueberries came from the farm in northeast Texas frozen, so we pitched our mixed culture to ensure that fermentation took off. In the past with grapes for instance, we took advantage of the yeast on the skins of the grapes for spontaneous fermentation.
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Like we said, we've really grown to enjoy making and drinking these co-ferments of fruit and wort. The character of the finished beer / wine hybrid has a nice zippy, fresh, fruit-forward, mildly tart, slightly funky character to it. We've strayed away from the term "crushable" over the years, but what the hell, it's definitely that. Naturally conditioned through refermentation in the bottle. 7% ABV.
- Farmhouse Ale Co-Fermented with Blanc du Bois & Gewurztraminer grapes / 1,100 bottled
This fermentation blurs the lines between wine and beer by simultaneously fermenting grapes and grain. We took whole cluster Blanc du Bois grapes from the Texas Hill Country, foot stomped them to combine the microbes on the skin of the grapes with the juice, then allowed an ambient fermentation with native yeast to begin. We then added unfermented beer brewed with well water, local grain, and a blend of fresh and aged hops, which fermented naturally with the yeast from the grapes. Shortly thereafter, we added Gewurztraminer from Willamette Valley, Oregon to the fermentation as well. We let the blend ferment to dryness in stainless steel 100% naturally without the introduction of any commercial yeasts or other cultures.
We're quite proud of the resulting marriage of beer and wine, which has bright tropical fruit aromas on the nose and soft stone fruit and honey character on the palate. It's quite dry having fermented to completion with native yeasts. Naturally effervescent through bottle refermentation.
Farmhouse Ale Co-Fermented with Blanc du Bois & Gewurztraminer is 6.4% ABV. It began fermentation last August during the grape harvest and bottled this January of 2020.
- Farmhouse Ale Co-Fermented with Lomanto / 804 bottled, Sold at JK with 2-bottle limit
For our co-ferments, we combine massive quantities of fruit with wort (unfermented beer) and let them ferment together to total dryness through mixed culture fermentation. In this case, we chose a grape that's new to us called Lomanto. Lomanto is a hybrid of Salado and Pense grapes. It's drought and heat tolerant, and delivers "fruity, jammy flavor and make(s) intensely colored jelly and wine." The color is indeed quite intense. You can see from our photos just how intensely purple Lomanto grapes are.
For Farmhouse Ale Co-Fermented with Lomanto, the result was so intensely fruity, jammy, and wine-like, we decided to bottle it still (7.9% ABV). There's a small amount of fizz through residual bottle fermentation. The intense fruit character is complemented by a nice, complex layer of funk from wild fermentation. This co-ferment is indeed bold, wild, and raw! We love it, and think you will too!
- Farmhouse Ale Co-Fermented with Carignan Grapes / Only 144 bottled, Sold at JK with 1-bottle limit
Today at Noon we're releasing a very small run of a co-fermentation we did with Carignan grape must (juice, skins, seeds, and stems). We added the must to our tiny three barrel stainless steel fermenter and blended it with some simple, fresh, lightly hopped, pale wort. We pitched our mixed culture and let the blend of grape must and wort ferment to total dryness. We then naturally conditioned in 750ml bottles.
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We're pretty excited about the way this wine/beer co-ferment is presenting. It's pretty rich and leathery while simultaneously being spritzy and very drinkable. These co-ferments are a lot of fun to make (and drink), so we hope you enjoy them.
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We wish we had more of this one, as it's a really small run. We have 144 bottles
- Farmhouse Ale Co-Fermented with Texas Hill Country Peaches / only 300 bottled, Sold at JK with 1-bottle limit
We've worked with Texas Hill Country peaches at Jester King for a long time. It might be our favorite local fruit to work with. We're biased, but we'd put Hill Country peaches up against any peaches in the world in terms of flavor and aroma. After using them for the better part of a decade to make beer, we thought to ourselves, "What if we made wine from Hill Country Peaches?"
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Our alcohol license doesn't currently let us make wine, so we did a co-fermentation of 2020 Hill Country peaches and unfermented beer (wort). We purchased several hundred pounds of freshly harvested peaches from Fredericksburg, Texas in July, let them reach their peak ripeness, processed them by hand at Jester King by removing the pits then pureeing the rest of the fruit (including the peach skins), then added the fruit to a stainless steel fermenter. We pitched our JK mixed culture and let the peaches ferment for a few days. We then added fresh wort to the mix, and let the co-fermentation ferment to total dryness. We then racked the peach wine/beer hybrid to our bottling tank, added priming sugar, and packaged it in 750ml bottles. The peach wine/beer then 100% naturally refermented without filtration, pasteurization, or the addition of any preservatives. 4.1% alcohol by volume. Bottled in August.
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We're very pleased with the results of this co-fermentation experiment! The peach wine/beer simultaneously captures the explosive flavor/aroma of the Hill Country peaches, while taking the character of the fruit in new and exciting directions in the way that only wild fermentation with native yeast can do.
Specifications
- Shipping Locations (New Feature)
- CONUS only
- Canning or bottling date
- 2020
- Item Vintage
- 2020
Payments & Returns
- Payment Methods
- Direct Payment (PayPal)
- Returns Accepted
- No
Postage & Shipping
- Item Location
- 78745, Texas, United States
- Ships To
- United States
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- Shipping Instructions
- Will ship as soon as payment received
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