Subtlety and Nuance: A Brewer’s Beer


The prince is a big fan of Zwanze!

One thing I miss when I was brewing more often was the chance to try out a bunch of different beers in a session. At a brew night, I’d sample close to ten or twelve beers but not have to worry about drinking the whole bottle. As I’m brewing less often I’m finding that I really enjoy having something lighter, but interesting to drink along side a larger bomber.

Dirty keg is dirty; fixing that!

Until I finish this batch, I’ll have to make due with some Han’s PIls

As with many brewers, profession and otherwise it’s a great enjoyment to drink beer while working. In some cases any beer is fine, but when there’s a long day and one would like to stay sharp, the lighter, refreshing (dry) beers tend to be a favorite. This has has proven true for myself. I can recall a number of brewery mishaps after a long brew night (and beer sampling session) due to a lack of lighter beers. A perfectly reasonable solution is to have lots of lighter, flavorful choices available.  If you’re not into the lighter stuff, then you might be into the complexity; some might say the subtlety and nuance of these expressive beers.

Soon you'll be filled with funk and sour!

It was a great day to sip a refreshing beer in the yard.

My recent brews have been stronger, longer aged brews which leaves my taps devoid of anything lighter so I figured it was time to remedy that situation.  My previous brews using the Jester King mixed-culture fermentation have been more successful using an initial hotter fermentation, 75F up to 90F for roughly a week, or however long it takes to get below 1.010 S.G.  After that point, lowering the temperature allows the souring bacteria to take root and bring the pH down under 3.6 for some solid sour flavor.

I’m a huge fan of a local pub, Pinthouse Pizza’s Calma Muerta, a session IPA with huge flavors and strong bittering.  I’ve got that on my list to brew next yet my good friend suggested that we start experimenting with cultivating a high level of funk out of the Jester King yeast since we’ve got a good hold on target gravity and souring methods.  Besides producing an excellent lighter beer, ala, Jester King’s Le Petite Prince, exercising the funk in this brew will help in our sour-aged hot sauce experiments.

For this brew I’m adapting the homebrew recipe Jester King posted and supplying my ingredients.  I’m really excited to give such a lighter brew a go!  Enjoy.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 20.6 IBUs 2.3 SRM 1.026 1.004 2.9 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 17 2 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.2 - 2.8 5 - 7 %


Name Amount %
Pilsen (BestMälz) 5 lbs 83.33
Wheat (BestMälz) 1 lbs 16.67


Name Amount Time Use Form Alpha %
Goldings, East Kent (2011) 1 oz 60 min Boil Pellet 3.2
Fuggles 1 oz 10 min Boil Pellet 3.7
Fuggles 0.5 oz 20 min Aroma Pellet 3.7
Goldings, East Kent (2011) 0.5 oz 20 min Aroma Pellet 3.2
Fuggles 0.5 oz 7 days Dry Hop Pellet 3.7
Goldings, East Kent (2011) 0.5 oz 7 days Dry Hop Pellet 3.2


Name Amount Time Use Type
Phosphoric Acid 9.60 ml 60 min Mash Water Agent
Calcium Chloride 0.60 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.60 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 0.60 g 60 min Mash Water Agent


Name Lab Attenuation Temperature
Jester King Mixed Culture (JK01) Jester King 84% 65°F - 77°F


Step Temperature Time
Saccharification 152°F 60 min
Mash Out 168°F 10 min


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