JK/Live Oak

Here are more details:

Second Collaboration with Live Oak Brewing Co. Begins

This morning we began our second collaboration with the incomparable Live Oak Brewing Co. in Austin, Texas!

For our second collaboration, following Kollaborationsbier released in October of 2014, we’re brewing Hefeweizen wort at Live Oak and transporting it to Jester King for fermentation. We plan on transferring the wort into a foudre, inoculating it with Live Oak’s Hefeweizen culture, allowing primary fermentation to occur, then moving the beer to oak barrels, and inoculating it with our house culture of brewer’s yeast and locally harvested native yeast and bacteria. The beer will then ferment in oak barrels for several months and hopefully develop some interesting and enjoyable flavors and aromas.

Thanks again to Live Oak for working with us! It’s truly an honor, as Live Oak was one of the small handful of breweries that inspired us to make beer in the first place.







http://jesterkingbrewery.com/second-collaboration-with-live-oak-brewing-co-begins

 

You're fermenting it in the foudre with Live Oak's culture?

 

Yes! And, also our house culture, which is already resident in the foudre.

 

That's what I figured. Doesn't that technically mean that Live Oak's house culture will now be apart of your house culture?

 

Is this the equivalent of eskimo brothers in brewing?

 

Badass. Live Oak Hef greatness with a little JK lovin'.

southparkdadpc.img

 

I would drink that so hard.

 

Sort of but not entirely...We won't harvest yeast from this batch, but given that it's wood, some of the hefe yeast will still remain in the foudre. Our house culture of mixed yeast and bacteria is pretty resilient, so I'm not concerned about the hefe yeast being prominent, or really even evident in successive fermentations within this particular foudre. Furthermore, what hefe yeast character develops in this batch of the collaboration will probably be consumed by our JK house culture as well. Compounds created by hefeweizen yeast contain precursors for the creation of really beautiful aromas and flavors when consumed by wild yeasts, specifically brettanomyces. More info on that here:

http://www.themadfermentationist.com/2014/11/phenols-and-brett-initial-results.html

 

so many beer nerdisms

 

After reading this.... I don't feel worthy.

 

That's what I was hoping I think Chad mentions this as well in his thesis work

 

Live Oak hef is one of my favorite beers, really looking forward to this. (and the sick glass that will probably accompany it)

 

I am so hyped about this! Any word when we can expect its completion?

 

I wouldn't expect to see this too soon, maybe a few months even.

EDIT: "The beer will then ferment in oak barrels for several months and hopefully develop some interesting and enjoyable flavors and aromas."

 

They are adding beets to something today

 

it's the new collab beets by dres wunderkind.

narrowly edged out das ubershrute

 

I'd buy all dat Ubershcrute

 

Beers, Beets, Brettanomyces.

 

I like where this thread has gone