JK 500ml bottles???

My understanding is that the new raspberry sour would be released in the 500 ml bottles, but I dont know that for sure.

 

Depending on price...

 

I'll admit when I buy a 750ml, it makes me more likely to share it. But sometimes I want to drink it myself, but don't want the equivalent of having to drink two beers.

 

I would really like to see some JK six-packs. Just about every other brewery does them so they can't be that hard.

 

Do you have any idea how much a bottling system costs? I'm not trying to shoot you down here, but they have a bottling system that does 750ml currently. Not all systems can fill 12oz, 500ml, and 750ml. I'm assuming if they are about to do 500ml, their system supports it or they bought another bottling system.

 

"Atrial Rubicite is made from well water, barley, wheat, hops, farmhouse yeast, native yeast from the Texas Hill Country, souring bacteria and raspberries. It’s 5.8% alcohol by volume, has a finishing gravity of 1.005 and is 3.36 pH. It is unfiltered, unpasteurized and 100% bottle conditioned. Atrial Rubicite is our first beer to be packaged exclusively in 500 ml bottles"

 

Anything from the Coolship I am guessing.

 

I'm shifting all of my production to 500ml. I'll pack my first beer in them next month. Still debating which shape we will use.

 

That was my assumption too - maybe just moving the sours and, eventually, the coolships to the smaller bottles like RR and Allagash. Who knows, though - maybe Jeff or Ron will chime in and clear this up

 

I also would still like six packs of JK stuff. Or even 12 oz four packs.
500 ml bottles seem like just fancy packaging to command a higher price per ounce of liquid. Just like the current bomber and 750ml market.

 

Not exactly, sport.

The 'fancy' sours that we all have a hard on for are fermented with wild yeast and bacteria, many of which can consume more complex sugars that brewers yeast cannot. So, if JK was to package in 12oz regular bottles, and those bottles sat for a period of time with said residual sugar, there would be a high probability of having exploding bottles. Also, many of the sour styles benefit from a higher level of carbonation (+/- 4 volumes of CO2 vs 2-3 for regular styles), which would be too much for regular glass to handle.

Yes it is fancy. Yes it more expensive. Yes it is necessary for these styles.

BK

 

Science - I do not understand it, but I'm very happy when someone explains it to me. Thanks for the explanation!

 

Interesting. Aren't there sours in 12oz bottles though? How do they do it then? Filter out the yeast before packaging?

 

Maybe because of pasteurization? (I'm totally guessing here)

 

... My Avery sours disagree with you.

 

Yes those do exist. I just had a Der Dolen Kriek last night in a regular 12oz bottle. It worked for that particular bottle because the "sour beer" was not actually sour at all. I drain poured it b/c it was cloying sweet and left a sugary residue on my teeth. So I presume that particular brewery does not use wild yeast or bacteria and if they do, they filter everything out.

Orval is interesting bottle. That particular glass is very heavy and I've used it to bottle my sours without incident. But it appears to be pretty regular looking. Other small package sours that I have seen (like RR Supplication) are in 500ml belgian style bottles that are corked and caged. If it's in regular glass and is labeled as a sour, it's probably not very "sour" (from personal experience).

It just comes down to what the carbonation level of the beer is after fermentation, how much residual sugar is left, what yeasts are still present, and the desired volume of CO2 for serving. Simple.

Class dismissed.

BK