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Discussion in 'Southwest' started by lefty12, Oct 29, 2013.
I don't know about anyone else, but the suspense is killing me.
Have you had Prairie Hop? Wondering how it compares to that since both are reasonably available hoppy farmhouse ales.
We've had a few fermentations finish below 1.000, such as Viking Metal. Here's the lab report:
I disagree that there's a "right one" for me.
I've had many, many brett beers, including Cooked Stave. At some point, I stopped banging my head against the wall and accepted that I am sensitive to brett and that I don't like it. I'm not judging you for enjoying it.
JK was just a fine brewery for me, with many non-brett, non-sour, very tasty offerings. If the way they want to take their business is to dump brett and bacteria into everything, then good for them. I won't be partaking, but I wish them well in growing their business and doing what they feel they need to to be successful.
It's not clear to me that this is the direction they're going with everything, though, so I guess we'll find out when Jeff posts the blog he mentioned.
Really cool that you guys are doing funky regular stuff now.
I would love to see how a Funky Prince would taste or a Funky Rodeo would be like!
Ive had Prairie Hop and I felt NK was more earthy hoppy. I think PH uses Simcoe and Citra and NK is using Noble Hops(Saaz and EK Goldlings.) I thought NK had a touch of sourness. Not as much as the true sours JK makes but I could taste the mix of farmhouse yeast, brett, wild yeast, and bacteria that JK likes to use.
Everyone has styles they don't like. I don't like big boozy sweet beers. I just wanted to make sure we were not writing Brett off because of only a few experiences with it. There is very little known about it at this point and time and there are very few strains available for homebrewers at this time, although there are many, many strains. Out of curiosity what is it about Brett that you don't like? Sorry if you already posted that.
This is taking me longer than I anticipated to write. Once I get the post up, I'll answer any and all questions on this thread.
So, do I win anything for being the first to recognize these changes? I could always use the challenge of convincing my wife to travel to Austin two weekends in a row.
It's hard to put into words, but there's an acrid mustiness, that funk people love, that just over-powers all the rest of the flavors that people generally talk about. I get the barnyard, wet horse-blanket all the time, from every brett beer. I can smell it coming from a mile away.
I have had some brett'd beer where the brett wasn't completely overwhelming, but I had to ignore it to taste the rest of the beer. It seems pointless to drink a beer for which you have to "taste around" one of the major flavor components.
I was thinking about doing some small batches of mead to practice brewing while I read up on beer brewing more. I came across some simple recipes for 1 gal batches.
Are there any honey substitutes you can recommend? (GF is allergic to honey.)
My wife rolls her eyes every time I start filling up the sink to make the labels easier to peel. One day, I might actually do something with them....
I get the same looks from my girlfriend. She finally got me a scrapbook to put them in, although most are sitting all over my study instead...
I agree which is why I stay away from certain styles as well. Just thought is ask. I have brewed a few 100% Brett beers and some strains are definitely funky, whereas, others are very clean. I want to keep experimenting with Brett fermentations since there isn't much out there on them. So far I've only tried IPAs. Some let the hops shine through and ate very fruity and a different strain pretty much ate up ask the hops and produced some ethyl acetate.
I was just curious if you've had any Brett primary fermentations that were not intended to be funky. Most breweries that use Brett want it to be funky.
Although this isn't an example within Jester King's catalogue, the first thing that came to my mind were these that are both fermented 100% with Brett Trois:
That's the strain I used for my IPA as well.
Lots of tropical fruit
The Brewing Network had Chad Yakobson from Crooked Stave on last year and the qualities of different brett strains came up there as well. Pretty interesting and accessible discussion (I'm not a homebrewer); it was the first time I'd heard about brett being used in non-"funky" ways.
I guess it's time to pick up some OG Noble King so I can do a side-by-side.
Here you go:
I'll be out all day, but will respond to any questions tonight.
I support this change and look forward to the up coming beers.
I support this and am happy for the change. I'm sure others wont like it but there are plenty of other options out there for clean ales.
I just got a long email from Jester King that I think is very relevant to the topic...
It's the same as their blog post.
Yo face is the same as the blog post! Bam!
I've got a 9/9/13 Noble King that I will be celebrating Halloween with this evening. Very much a fan of the change!
I think I'll buy a bottle of OG NK as well.
Will this affect other beers like the Wunderkinds or RU55? Or are those already 'Farmhouse enough'?
Also, if you had to guess, how many people will be at JK on 11/9 for the AHA rally?
I sent the JK info@ account an email a while ago, and am just looking to make sure the AHA rally isn't going to be massive.
Has the new Noble King been distributed yet? I'd really like to pick up a bottle and taste the difference.
I love this. Good job Jeff. Very few breweries are truly unique, and contain a sense of place. I'm glad you are differentiating yourself from the rest of the brewing community.
It should only affect beers that do not have Brett or bacteria.
Uh... so... I was wondering... what's gonna happen to a Black Metal with this change?
Is it gonna become Funk Metal Lite?
Awesome! I know.
@jesterkingbeer Have Black Metal and Wytchmaker already made the transition to your farmhouse standard, or will they also change to incorporate additional yeasts and lactic acid bacteria?
I'm disappointed, because I enjoyed the beer you were making before. I understand where you are going with the change, and wish you all well.
So pretty much only the beers that say Farmhouse Yeast (only) on the JK beer page (e.g. what rainer said) will get a change to be like most of the others as far as type of yeast: Farmhouse Yeast, Wild Yeast from the Texas Hill County?
They must still use the brewer's yeast as part of their yeast blend.
Not that you know JK's thoughts, but you seem to know a lot about wild yeast.
It will to some extent. The incorporation of wild organisms and bacteria into our primary fermentations will have an impact on the flavors and aromas that subsequently develop during long-term barrel aging. We have beer that's been in oak for about two months now that was inoculated at the outset of fermentation. We're pretty excited about how it's developing. We'll try to create blends that are relatively consistent with prior batches once the beer is mature.
I haven't checked recently to see how attendance for the AHA rally is shaping up. I'll have to check with the AHA.
It hasn't hit TX distribution yet, but it's now available at our brewery.
Wytchmaker has. We'll bottle/keg it next week. At this point, the kettle and dry hops largely overshadow the wild characteristics in my opinion. Black Metal hasn't been brewed yet with our house blend of microorganisms.
Technically i think any saccharomyces is brewers yeast. And I think brettanomyces is just misunderstood. If you read about it you'll see it's just the better version of saccharomyces
I see what you did there.
DAMN I'm excited to drink more JK farmhouse ales in the future
Hows the muscat grape brew coming along?