Everything Jester King

I had a bottle of the new batch of Das Wunderkind. It seems all the new batches of Wunderkind and Boxers have this harsh, less yogurty sourness I don't remember from the last batches.

I let the other half of the bottle sit in the fridge overnight though, and this morning, it's perfect. It lost some carb, but it definitely improved the flavor, in my opinion.

 

Possible the barrels are taking on a more acetic quality as they are being used more frequently. That yogurty sourness is lactic acid while acetic acid (vinegar) is more sharp.

 

Gotcha. Makes sense.

 

Looking for funk metal? Royal blue grocery on 4th and nueces has it!!!! Also RU 55, Das and boxers

 

Can they reuse the barrels? Or does the single use law only apply to bourbon?

 

Bourbon barrel aged beers are not their first use, lol.

 

It would be the first use for a beer. When making bourbon, by law, I'm almost positive distilleries can only use fresh barrels for their whiskey.

 

You can't use them too many times, but some get more than 1 beer aging. Look at the Pappy barrels that housed Rare then King Henry.

 

Oh and they also have Gotlandsdricka!!!

 

That's just a requirement to be called bourbon. If they were to re-use the barrels, the whiskey would be a-okay, just not eligible to use the protected bourbon name.

 

Is thrash and bonnie out right now anywhere?

 

I seriously doubt it... I'm pretty sure I got the last bit of Thrash in Houston before Christmas.

 

I'm fairly certain Thrash is still around in SA

 

Gabriel's on 1604 and Blanco in SA still had some last time I was there.

 

Houston sorry for not stating

 

That Gabriel's has a bunch of Bonnie, Thrash, Gotlandstricka and Weasel Rodeo.

 

Saw Thrash at the Spec's off Kuykendahl.

I'm sitting on a bottle of Bonnie if you want it sir.

 

While I'll never quibble with someone preferring one blend over another, I will say that I'd be shocked if you're getting much, if any, acetic acid in our barrel blends. Acetic acid is our public enemy number one with our barrel program. We temperature control our barrel room at 60F to 65F, top off barrels, avoid breaking the pellicle, and discard barrels and beer showing any signs of acetic acid.

Jeff

 

The way it should be done!

 

http://beerpulse.com/beer/jester-king-salt-lick-pecan-wood-smoked-saison/

Looks interesting!