JK Noble King question

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.

@jesterkingbeer
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