Jester King / Mikkeller Weasel Rodeo

When's the other batch of Das Wunderkind heading out?

 

Where are the kegs? Only in Ceres Park? I haven't seen one in a minute...

 

So has anyone tried Weasel Rodeo yet? How is it?

Because this is the most half-ass review I have ever seen.
http://beeradvocate.com/beer/profile/24018/84150

 

It was all bottled and packaged and ready to go when I was at the brewery tour two weeks ago, so hopefully soon! Das is fkn tasty!

 

i saw that earlier and thought the same thing. he has a lot of other legitimate reviews, so im not sure why he felt the need to be the first to "add" a beer its pretty evident he's never tasted.

 

Yeah. That's not a review. Thats an overview of the beer and what they posted on their site..

 

I agree with you daniel. Jester is holding these beers in there for months and months. This takes up space. There is a reason St. Arnold's did not age the DR12, because it takes up space and space for a brewery means money and liability. If a case falls over they have to eat the cost too. I like that Jester King can hold these for months and months until they know it will be good to drink when purchased rather than asking the customer to age themselves.

 

it always amazes me ppl who compare abv vs. price.

Its about taste for me personally, i could give a FUCK bout abv. If the best tasting mild is 10 bucks, id buy it.

 

There is a point to it, but you have to put the brew into context. The context for BtR is is that it's been taking up space at the brewery for months. Time is money.

 

Especially when you have cases upon cases of it just taking up room..

 

So would anyone oppose to a lower bomber rate if you had to age your own BtR?

 

That's apparently a horrible, horrible thing to make people do.

 

I'm trying to figure out why someone would age a Berliner Weisse?

 

I don't think they actually intended to age it...but more of bottle condition it until it was ready? I'm assuming that carbonation was an issue so they probably held onto it until they felt it was ready.

 

I have never brewed a Berliner Weisse, nor do I know JK's method of brewing BtR. With most other sours, the sourness comes with age. Maybe BtR is soured using non traditional Berliner bugs and needed time to sour up.

 

I don't think a Berliner Weisse follows the exact definition of a "sour" beer, though. I was under the impression that with a Berliner, the flavors would fade with age and the tartness would be more prevalent, not something you would be looking for in that style. I haven't had many Berliners so I'm by no means an authority on the matter.

 

Specs downtown has BtR, Weasel, Whiskey.

 

It's 10 bucks... Why are we complaining?

 

A berliner is definitely a "sour" beer but it traditionally uses Lacto for fermentation (traditional sour mash technique), whereas something like Boxers will have pedio, lacto, and brett taking a turn. It's too bad more breweries aren't making more Berliner in Texas, because I think it would kill in the summertime.

I've homebrewed a berliner and it was pretty good after fermentation, but after some time (I found a bottle after about a year) and it was much better. The beer itself was cleaner and more subtle, making the experience more enjoyable for me. I've heard that using some of the bacteria can result in very unpleasant tastes and aromas (vomit), so I think much like aging other brews, some time will help the overall experience of the beer.

BK

 

Hell yeah, thanks for the knowledgeable input!