In the end the result was a rich, deep, and complex beer. Moeller remembered his brewing blunder from earlier in the year and share it with the rest of the world. Later that year, Moeller became the brewmaster for a new brewery in Sacramento, California called Rubicon Brewery. To quote the famous barrel head hanging in the cellar of Brasserie Cantillon, “Le temps ne respecte pas ce qui se fait sans Lui,” or “Time does not respect what is done without him.As any good resourceful brewer or homebrewer would do, they decided to ride it out and see what could come of their little mishap.Īfter fermentation took place, the guys were pleasantly surprised and pleased with their little mistake. The most important thing to remember when making this type of beer is patience. The mixed culture will kick up some pretty crazy flavors and aromas in the first week or two, all of which will be absorbed or dissipate with time in the bottle. We allow a bare minimum of 3 weeks for after packaging for our beers to condition and carbonate. If the beer has sat for a while, we'll add a touch more of the mixed culture to ensure proper refermentation. Our mixed culture will take most beers all the way to a specific gravity of 1.000, which is what we call “bone dry.” I would not recommend packaging your beer until the gravity has reached a similarly low specific gravity.Īt packaging, we add enough dextrose to reach an average CO2 level of 3 volumes. A Jester King beer will primary ferment for anywhere between 6-10 weeks, generally. This type of mixed culture fermentation will take much longer for the desired flavor and aroma profile to become present. Another way to get the Jester King house culture into your homebrew would be to primary ferment with a suitable yeast (Wyeast 3711 French Saison or White Labs 565 Belgian Saison work great) and then add the bottle dregs post fermentation. I recommend culturing from a bottle of Le Petit Prince or other similar low ABV offerings.
A beer that has been aged in oak for over a year, refermented with fruit, then refermented in the bottle, will not have the freshest yeast. Not every beer will have viable yeast to build from, though. If you are trying to produce a beer at home that tastes like a Jester King beer, culturing this yeast from the bottle is way to go. This means that there is living yeast in the bottom of each and every one of our bottles. All of our beer is then refermented in the bottle to produce carbonation. A note on yeast, fermentation, and bottle conditioning:Īt Jester King, we ferment all of our beers (other than our Spontaneous program) with a mixed culture of wild yeast and bacteria, most of which has been captured from the land around the brewery.
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