We’re pleased to introduce Jester King 2016 Hibernal Dichotomous — a blend of young farmhouse ale brewed with rosemary and Genmaicha tea with Jester King Funk Metal.
Our motivation for 2016 Hibernal Dichotomous was to continue to experiment with the technique of bière de coupage while working with preserved goods at our brewery during a time in which fresh ingredients are less plentiful. In this case, we chose dried Genmaicha tea, which we had been experimenting with in test batches for quite some time. We also used some winter rosemary from our neighbor Pure Luck Farms in Dripping Springs. Lastly, we returned once again to the technique of bière de coupage, which involves blending mature, barrel-aged beer with young fresh beer. Bière de coupage was a method first used long ago by brewers as a way to influence the fermentation of the young beer with the microorganisms in the mature beer. It remains one of our favorite methods of creating unique flavors and aromas through fermentation.
The young beer in 2016 Hibernal Dichotomous was brewed with Hill Country well water, malted barley, raw wheat, oats, hops, rosemary, and Genmaicha tea. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the land and air around Jester King. The mature, barrel-aged beer came from our stock of Funk Metal. The blend was 100% naturally refermented in bottles, kegs, and casks. At the time of packaging, 2016 Hibernal Dichotomous was 5.9% alcohol by volume, 1.003 specific gravity, 22 IBU, and 3.2 pH.
2016 Hibernal Dichotomous will be released when our tasting room opens at 4pm on Friday, May 13th. It will be available by the glass, as well as to go in 750ml bottles ($14/no bottle limit). About 3,500 bottles are available, and at this point, we don’t know yet whether it will be distributed beyond Jester King.
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