Dismiss Notice
We're celebrating 10 years of BeerAdvocate magazine with $10 print subscriptions for US residents.

Subscribe now!

Everything Jester King

Discussion in 'Southwest' started by dumptruck81, Aug 25, 2012.

Thread Status:
Not open for further replies.
  1. Daemose

    Daemose Oct 3, 2011 Texas
    Beer Trader

    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.
     
    TJ008 likes this.
  2. reverseapachemaster

    reverseapachemaster Sep 21, 2012 Texas

    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.
     
  3. Daemose

    Daemose Oct 3, 2011 Texas
    Beer Trader

    Gotcha. Makes sense.
     
  4. BrutalSusan

    BrutalSusan Dec 13, 2011 Texas
    Beer Trader

    Looking for funk metal? Royal blue grocery on 4th and nueces has it!!!! Also RU 55, Das and boxers
     
  5. UHCougar12

    UHCougar12 Feb 21, 2011 Texas
    Beer Trader

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

    crusian May 14, 2010 Oregon
    Beer Trader

    Bourbon barrel aged beers are not their first use, lol.
     
  7. UHCougar12

    UHCougar12 Feb 21, 2011 Texas
    Beer Trader

    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.
     
  8. DanzBorin

    DanzBorin Apr 11, 2012 Texas

    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.
     
    UHCougar12 likes this.
  9. BrutalSusan

    BrutalSusan Dec 13, 2011 Texas
    Beer Trader

    Oh and they also have Gotlandsdricka!!!
     
  10. BeanBone

    BeanBone Oct 12, 2006 Texas

    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.
     
  11. BruceBruce

    BruceBruce Dec 4, 2011 Texas

    Is thrash and bonnie out right now anywhere?
     
  12. HopAG

    HopAG Sep 22, 2012 Texas
    Beer Trader

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

    scullycain Oct 10, 2012 Texas

    I'm fairly certain Thrash is still around in SA
     
  14. starkmarvelo

    starkmarvelo Jan 20, 2010 Texas
    Beer Trader

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

    BruceBruce Dec 4, 2011 Texas

    Houston sorry for not stating
     
  16. oudebueuze

    oudebueuze Dec 12, 2012 California
    Beer Trader

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

    tofuspeedstar Jul 12, 2012 Texas
    Beer Trader


    Saw Thrash at the Spec's off Kuykendahl.

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

    jesterkingbeer Jun 28, 2010 Texas

    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
     
    BeanBone, Clonies720, BK1017 and 3 others like this.
  19. tx_beer_man

    tx_beer_man Jan 22, 2013 Texas
    Beer Trader

    The way it should be done!
     
  20. jsboots21

    jsboots21 Jan 19, 2009 Tennessee

    At the brewery Saturday, Josh said they use the barrels multiple times, but didn't give an exact number. They rinse upon receipt and don't mind reusing as the goal isn't to impart whiskey/spirit/wine flavors from the barrels' previous use into the beer, but to create a micro-ecosystem in which the beers can meld with the desired yeast and bacteria. Hopefully I'm not bastardizing his summary.
     
    starkmarvelo likes this.
  21. canadianghetto

    canadianghetto Oct 15, 2011 Texas
    Beer Trader

    Hmm what happened to Sour Gotlandstricka?
     
  22. tx_beer_man

    tx_beer_man Jan 22, 2013 Texas
    Beer Trader

  23. videofrog

    videofrog Nov 13, 2010 Texas
    Subscriber

    BruceBruce and rainerschuhsler like this.
  24. DanzBorin

    DanzBorin Apr 11, 2012 Texas

    I don't think they are using barrels that previously housed spirits for the sours. My comment was aimed at Bourbon barrels.
     
  25. bccocx

    bccocx Jan 13, 2007 Texas
    Beer Trader

    From the label of Salt Lick:

    "First came the witches, and soon after there were vampires. They came in droves and each time one popped up it seemed to be better looking than the last, each polished to a blinding luster. For a brief moment werewolves even had their moment in the spotlight, plucked and preened of course to studio perfection. Then, to our astonishment, monsters comprised of nothing more than smoked joined this pop phenomenon -- and that we could just no longer resist. "



    ALC/VOL 6.7% FG 1.002 IBU 22

    Ingredients: Hill Country Well Water, Organic Malted Barley, Organic Malted Wheat, Flaked Oats, Hops, Farmhouse Yeast, Wild Yeast, Souring Bacteria

    Notes: Crafted in the once commonplace, Old World tradition of bierre de coupage, young, dry hopped ale is blended with old, barrel-aged sour beer fermented with wild yeast. A portion of the malt was smoked over pecan wood at the Salt Lick BBQ in Driftwood, TX. Unfiltered, unpasteurized and naturally conditioned by re-fermentation in the bottle.


    Wow! Can't wait to try this one.
     
  26. jsboots21

    jsboots21 Jan 19, 2009 Tennessee

    Both Boxer's Revenge and Buddha's Brew use(d) whiskey barrels. There were filled Old Tom's Gin barrels in the barrel room, and the majority of their ongoing work involves soured/spontaneously fermented beers. So...
     
  27. JohnBender

    JohnBender Apr 20, 2012 Texas

  28. DanzBorin

    DanzBorin Apr 11, 2012 Texas

    Wonder why Whisky instead of just an oak barrel... Beer is usually aged in spirit barrels for spirit and wood flavors.
     
  29. kmello69

    kmello69 Nov 27, 2011 Texas
    Beer Trader

    I hope the beer tastes better than the Salt Lick's BBQ. Boom! :cool:
     
  30. Lutter

    Lutter Jun 30, 2010 Texas

    Jez, if only Thirsty Planet bottled their Franklin BBQ we could get a vertical BBQ joint beer tasting going.

    Definitely getting a bottle for my dad... he lurves The Salt Lick.
     
    bccocx likes this.
  31. jsboots21

    jsboots21 Jan 19, 2009 Tennessee

    Guessing they get them cheaper if they're recycled/previously used by a distillery. You can tell a major difference between the first two batches of Boxer's and the most recent one in terms of how reusing whiskey barrels reduces the whiskey flavors imparted in the beer after each application.
     
  32. reverseapachemaster

    reverseapachemaster Sep 21, 2012 Texas

    Not only are new barrels more expensive but they are going to be far more oaky. With sour beers you're not always trying to put oak/spirit/wine flavors in the barrel.
     
  33. Daemose

    Daemose Oct 3, 2011 Texas
    Beer Trader

    Yeah. I think this is what I was noticing as far as the change in boxers.
     
  34. Daemose

    Daemose Oct 3, 2011 Texas
    Beer Trader

    I thought in boxers that was the goal though.
     
  35. Lutter

    Lutter Jun 30, 2010 Texas

    I'm sure Jeff will chime in here soon. I know Boxer's is fermented in spent whiskey and wine barrels, I'm not sure if they reuse those barrels however.
     
  36. kunstdrache

    kunstdrache Sep 22, 2006 Texas

    I know that for most breweries that use bourbon barrels for their beers tend to max them out after the third time, not sure about wine barrels though. Also, I do know that some breweries that use oak barrels for their wild ales will try to use the barrels that have been successfully inoculated as many times as they can while tossing the barrels that didn't pick up the bugs they want.
     
  37. Azzy

    Azzy Jul 16, 2012 Texas

    ISo: whiskey rodeo
     
  38. cmoody91

    cmoody91 Mar 21, 2010 Illinois

    Jeff and Ron talked about the reusing of barrels in the podcast they just posted on their website. Said they reuse barrels 3 times.
     
  39. mattisloco

    mattisloco Feb 13, 2007 Texas
    Beer Trader

    I'd be very curious to know what this takes.
     
Thread Status:
Not open for further replies.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • BeerAdvocate Microbrew Invitational

    Join us June 2-3, 2017 in Boston, Mass. for beer, cider, mead, kombucha and sake from over 70 small producers.

    Learn More
  • 10 Years of BeerAdvocate Magazine

    We're celebrating 10 years of BA mag with $10 print subscriptions for US residents!

    Subscribe