Jester King just released new beer. They’ve been releasing one beer after another after another and another one. Which is completely awesome since it’s a local brewery. My favorite of the new releases is Biere de Miel which is the perfect balance of funk, tart and complex flavors. The nose is all honey sweetness and tart funk. The flavors are a tidal wave of sweet and sour; it ebs and flows as both fight for dominance. The sour wins in the end and the long, dry finish is amazing. OK, so I love this beer. Ad over.
One of the most interesting aspects about this beer to me was the timeline. On their blog post, Jester King mentioned the fermentation dates: brewed in December, 2013. It was packaged in April, and released in May. Given the level of aggressive sour flavor, I’m astounded at how quickly this beer came together. Most of my “quick” sours haven’t really panned out, as to be expected. But a four mouth souring timeline is very doable.
I emailed the head brewer, Garrett Crowell, who is just as gracious and generous with information as the co-founder Jeffery Stuffings, and asked about the IBU levels. Garrett indicated that the first batch had about 8 IBUs which resulted in the beer reaching terminal pH before fermentation was finished. Needless to say, I’m very interested in getting these dregs up and running.
After about three days on the stirplate, some initial activity showed up. I think that’s remarkably rapid growth from just what was at the bottom of the bottle.
And it keeps on going. I plan on stepping this up with another 1L addition to have a large enough pitch for a friend’s 7 gallon batch of a sour English Mild. If all goes well, then this may be the new yeast I use for making a base sour saison to be used in blending.