So they finally did brew a beer together: https://twitter.com/jesterkingbeer/status/553313516619190272/photo/1 no details....but ive been hoping they would for a long time so....okay that's all
From another website: "The Gilbert, Ariz.-based brewery is supplying Arizona-grown wheat and pecans to use in a farmhouse ale that will be brewed today before being inoculated with yeast in its coolship in Austin, Texas. "The beer will be inoculated with native yeast and bacteria using our coolship,” said Jeffrey Stuffings, Jester King founder. "The beer will ferment in oak barrels for several months, so we won’t know when it will be released until we see how it matures.”" http://tenemu.com/news/arizona-wilderness-heads-to-jester-king-for-collaboration/01/2015
The 1.048 OG wort was brewed with wheat and pecans from Arizona, and pecans from Texas. The wort was inoculated with native yeast and bacteria in our coolship. However, this beer is not 100% spontaneously fermented. We're also pitching our house culture of brewer's yeast and native yeast and bacteria. It will be fermented in oak barrels over the course of the next several months. Here's a video of Johnathan Buford of AZ Wilderness "serenading" the wort as it fills the coolship: We'll begin our third season of making 100% spontaneously fermented beers on Monday. - Jeff
with three seasons in, when can we expect to see some of the coolship beers? i'd assume there's been some growing development (and maybe pains).
It's hard to predict. We'll be bottling some test blends in the weeks ahead and evaluate how they mature during the portion of the fermentation spent in the bottle. If I had to speculate, I'd say we start blending and bottling once this season's spontaneously fermented beer is about a year old. We envision blending three year old, two year old, and one year old spontaneously fermented beer. - Jeff
Our approach thus far to making spontaneously fermented beer has been very traditional. Our goal, which is the same for all our beer, is to document the land and region around us through beer making, or in other words make beer with a sense of place. Our spontaneously fermented beer has been a good avenue to pursue this through our use of raw well water, Texas wheat, hops aged in our barn, and native microorganisms. Starting this season however, with two seasons now under our belt, we'll begin experimenting with spontaneously fermented beer that's less traditional. We're in the process of working on new recipes that depart from the traditional wort made from a turbid mash of 60% malted barley and 40% raw wheat, with aged hops added to an extended boil. We'll continue to make spontaneously fermented beer every year using a traditional approach, but our use of pecans yesterday is a good precursor to show how we'll depart from a strictly traditional approach going forward. Lastly, and I totally get the playful nature of your question, we feel it's important to respect the appellation of the authentic Lambic makers in Belgium. Although we've taken a very traditional approach to making spontaneously fermented beer thus far, in no way, shape, or form should what we ultimately produce be considered Lambic or Gueuze. These styles of course come from Brussels and the Pajottenland and are 100% spontaneously fermented. Our spontaneously fermented beer is brewed with Trinity Aquifer well water, Texas wheat, and fermented with microorganisms from the Hill Country. Basically by definition, we're going to produce a different product that's not Lambic or Gueuze. Cheers, Jeff
