Jester King 2016 SPON — Méthode Gueuze Release Details

imageFrom Jester King:

We’re very excited to finally release 2016 SPON — Méthode Gueuze this week! This beer has been three years, nine months in the making, and represents the culmination of patience, tradition, time, place, and people. We’re very proud of the way it turned out, and we really hope you enjoy it.

Back in early 2016, we created four blends of 2016 SPON — Méthode Gueuze. All four blends will be released this weekend at Jester King by the glass and in bottles to go.

Bottles To Go
Between the four blends, we have approximately 4,700 bottles 375ml and 4,800 bottles 750ml for a total of approximately 9,500 bottles. Half of the 375ml and half of the 750ml bottles will be released on Friday the 18thand the other half on Saturday the 19th. The bottle limit is one bottle per customer per day 375ml and one bottle per customer per day 750ml, for a total of two bottles per customer per day (one 375ml and one 750ml).

In summary, bottles to go looks like the following:
Friday, November 18th at 4pm
2,350 bottles available of 375ml, $20, limit 1 
2,400 bottles available of 750ml, $36, limit 1
Saturday, November 19th at 12pm
2,350 bottles available of 375ml, $20, limit 1 
2,400 bottles available of 750ml, $36, limit 1
Any bottles not sold on Friday will roll into Saturday, and any bottles not sold on Saturday will roll into Sunday, and so on, until all bottles are sold out. Customers will have the choice of whichever blend(s) they’d like for their bottle(s) while supplies last.

By the Glass
All four blends of 2016 SPON — Méthode Gueuze will be available by the glass at our tasting room while supplies last. We actually have quite a few kegs, so while we can’t promise that all four blends will be on all weekend long, we don’t expect to run out of 2016 SPON — Méthode Gueuze by the glass all weekend. We’ll have all four blends pouring both inside and outside at our tasting room while supplies last.

Cellar Beer / Events / Onsite at Our Tasting Room
As we’ve mentioned before on our social media and on beer websites, we’ll be holding back a pretty significant chunk of 2016 SPON — Méthode Gueuze for cellaring, offsite events, and onsite drinking at our tasting room throughout the year — about 1,800 bottles (750ml). This is a style of beer that should cellar very, very well. We literally want to have a small amount of this beer available at the brewery in two to three decades from now! Jean Van Roy of
Brasserie Cantillon is famous for giving his brewery visitors bottles of authentic Lambic and Gueuze from their birth year. We hope to someday do the same with our Méthode Gueuze. We also want to be able to send 2016 SPON — Méthode Gueuze to offsite events around the country and world in 2017. Finally, we want for people to be able to experience SPON — Méthode Gueuze at Jester King even if they can’t make it to the brewery this weekend. We’re going to make at least three cases of 750ml bottles (18 bottles) available at our tasting room every single weekend for the next year to purchase and drink at the brewery.

We’re also very excited to have some complimentary food pairings for 2016 SPON — Méthode Gueuze. On Friday the 18th our friends at
Antonelli’s Cheese Shop will have a free cheese pairing for the beer, and on Saturday the 19th, our friends at The Brewer’s Table will be serving pig tongue barbacoa tacos, wort pickles, persimmon hot sauce, with avocado hop cream!

We sincerely appreciate all the enthusiasm, excitement, and support behind the release of SPON — Méthode Gueuze. This has been a very long and personal project for us. We’re truly excited to share the beer with you, get your feedback, and hopefully have you really enjoy it!

If you have any questions about the release, please e-mail Thanks and we hope everyone who joins us has a wonderful release weekend!
Jeffrey Stuffings
Jester King Brewery

About Bil Cord

Founder, owner, author, graphic designer, CEO, CFO, webmaster, president, mechanic and janitor for Producer and Co-host of the WILK Friday BeerBuzz live weekly craft beer radio show. Small craft-brewer of the craft beer news sites and one-man-band with way too many instruments to play.

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