Jester King Peach Wild Ale

every time i see a new jester king post, i hate myself for not living in texas.

 

I was seriously about to send a note asking if they are doing anything with the peach harvest around here. Peche n brett and Fuzzy are no doubt in my top 5 all time faves, this could be epic.

 

FTFY...and I'm right there with you.

 

We're de-pitting the peaches today and will start the fruit refermentation very soon. We'll be doing the refermentation in one of our new oak tanks/foudres. We'll use some mature Das Uberkind as the base beer. We expect the fruit refermentation to last a few months, then we'll naturally recondition the beer in bottles, kegs and casks, which will last another few months.
- Jeff

 

Should be a pretty large batch if its in a foudre. What ratio of fruit are you using? Have you thought about tossing some of the pits in? I think Cantillon leaves the pits in their fruit, but I could be wrong. Just wondering how that could affect flavor.

 

TWIST THE DAGGER WHY DON'T YOU

 

Drooling...just drooling here

 

I love your Avatar.

 

my dream has come true. I've been waiting for you guys to use Fredericksburg peaches. It was just a matter of time.

 

Hah the Remember the Titans girl

 

No need to bottle or keg this, you can just let it recondition in my mouth.

 

Now we can do a Pechecus side by side

 

Why you gotta bring up old shit?

 

Came in here all pumped for another new release.

Now sad. I hate time.

 

We typically use about 1.5 lbs. per gallon of fruit. We did experiments using pits back when we first made Aurelian Lure. We prefer no pits. I could be mistaken of course, but I recall Cantillion adding the pits from half the apricots used for the refermentation of Fou' Foune. - Jeff

 

When y'all do these fruit refermentation beers, do you plan the brew schedule around the fruit or the fruit around the brew schedule or something different. I know I've seen you guys say you have been moving to seasonally available beers based on Hill Country's nature but I am curious which leads the process. For example, did you make Uberkind and find fruit to add to it or find the peaches and brew uberkind according to harvest schedule?

 

We plan the refermentation of the fruit based on when it's available to us. For the base beer however, we try to brew it often enough so there's always a fair amount that's 8 to 12 months old.

 

Well this is sexy.

 

So glad JK is in Texas. Talk about being spoiled!