At Jester King, all of our beers reflect the conditions of their production: where and when they were brewed and fermented. The ingredients we use for brewing—Hill Country well water, locally malted grains, and native yeast and bacteria for fermentation—all evoke a sense of place. However, we also like to think that our beers evoke a sense of time. Most seasonal beers on the market are brewed to be consumed in a particular season. Our mixed culture fermentations, however, work at their own pace, taking several months to attenuate and develop complex flavor profiles, and don’t lend themselves to precise release dates. Instead, we like to make beers that, when finished, remind us of the moment they’re brewed and the conditions of their fermentation.
Our 2015 Autumnal Dichotomous, the seventh in our Dichotomous series, reflects the flavors of autumn. Every beer in this series uses local seasonal ingredients to create a sensory portrait of the season in which it’s brewed. 2015 Autumnal Dichotomous is brewed with Texas Satsuma mandarins and cinnamon, using a simple malt bill to evoke the flavors and aromas of autumn baking.
Autumnal Dichotomous was brewed in September of 2015 with Hill Country well water, two-row malt, Munich malt, malted wheat, rolled oats, and hops. In late November, the beer was recirculated through cinnamon sticks and Satsuma zest and juice, and refermented for another two weeks. It was packaged on December 7th and 8th. Autumnal Dichotomous is unfiltered, unpasteurized, and 100% naturally conditioned. It is 6.8% alcohol by volume, 28 IBU, 4.22 pH at the time of packaging, and has a finishing gravity of 1.002.
2015 Autumnal Dichotomous will be released when our tasting room opens at 4pm on Friday, January 29. It will be available by the glass, as well as to go in 750ml bottles ($12/bottle, no limits). Approximately 8,000 bottles are available, and we anticipate the beer seeing limited distribution in Texas. The label art was created by our very own Josh Cockrell.
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