Jester King - Spontaneous Fermentation Coolship Blending

What dreams are made of. So pumped

 

inb4 @jesterkingbeer "we won't disrespect Belgium and call it gueuze"

 

What ever happened with this? Is jester king bottling this at all?

 

I believe they said something about a few months in the bottle. Perhaps a release as early as August but probably later.

 

I thought I read it would not be released to the public, but held in reserve at the brewery to give to people who have sad feels about their fruited releases. I thought I saw that on their MySpace or Xanga.

 

It's slowly maturing in bottles and kegs after having been blended and packaged in February. For this style, we feel strongly about giving the beer plenty of time in the bottle/keg to mature and referment. I don't want to give out too many details yet, but it will be released this year.

Also, here's some more info I posted back in February:

http://jesterkingbrewery.com/first-100-spontaneously-fermented-beer-bottling

-- Jeff

 

I hope you are planning way ahead for this release and how y'all are going to do it. It's going to get crazy.

 

There will be roughly 10,000 bottles for this batch...

http://www.beeradvocate.com/community/goto/post?id=4498119#post-4498119

 

It'll still be crazy. The first gueze in Tx, people will come by the bus loads and many granny mules will be seen.

 

Eh, gueze doesn't bring the neckbeards to the yard the way fruit does. I doubt this will be as popular as Atrial, perhaps along the lines of one of the wine grape fruited sours. Or maybe I'm just hoping that will be the case.

 

I think this will be more sought after than anything they've ever released.

 

I m going to have to agree with Matt. A fruit sour is one thing but we are talking about true beer history in Texas. People have been waiting for this release for years. First cool ship beer brewed in Texas. It's going to be a bug event.

 

Thanks for responding Jeff. Much appreciated!

 

I see what you did there.

 

allow me to put on my pedantic pants for a moment and be that guy... "it cannot be a gueuze"

 

*groans*
... and no Pilsners can be made outside of Pilsen, and no Kolsch outside of Koln, and no IPAs outside of Burton, and no water outside of St. Louis.

 

It's not that they can't be made, you can blend spontaneous fermented beers anywhere, however, out of respect to tradition, most brewers outside of Belgium choose not to call them gueuze or lambic.

 

10G is a bunch

 

Yeah! Seriously, anybody stop to think about this? Lots of JK releases are 2,500, maybe 3,000 sometimes 3,300 bottles. 10,000 is a pretty big number in comparison!