Jester King Brewery | Four Brewers Podcast

Season 4, Episode 6 – This week, Mike Kirshner sends us not only his homebrew, but also some totally whale-worthy brew from Jester King Brewery.

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Jester King Brewery is a mainstay on the Four Brewers podcast. Anytime something new comes around from JK, you know we’re gonna jump on it and feature it on the show. This week, we got our grubby little hands on the latest white-whale to come out of the Texas beer scene by way of longtime 4B listener, Mike Kirshner. We’re also drinking some homebrew from Mike (he’s an awesome homebrewer, by the way…)!

Jester King Brewery SPON w/Peach and Apricot

Kicking things off is a super-sessionable mild from Jester King brew that clocks in at a mere 2.9% alcohol by volume named, Commercial Suicide. If there’s anything we love, it’s tasty brew that can be enjoyed all afternoon. Kollaborationsbier and Noble King follow up this delicious, slightly tart mild, making way for the beer we all came here for, Jester King’s gueuze-style wild ale, SPON Méthode Gueuze. Matt also got his hands on a variation of SPON made with peach and apricot, and yes, it’s tasty af.

We wrap up the episode with four homebrews from Mr. Kirshner that we previously featured on an episode that (due to technical issues) didn’t make it to the podcast feed. We’ve featured Mike’s homebrew on the show before and are obviously always happy to feature killer homebrew from him and anyone else who wants to send their homebrew our way.

Thanks to Mike for providing the Jester King beers and the homebrew!

BREW THE SHIT OUT OF IT.

Want to watch the unedited, live video recording of this episode? Check it out:

Beers from this week’s episode:
Jester King Brewery – Commercial Suicide Oaked Farmhouse Mild
Jester King Brewery – Kollaborationsbier
Jester King Brewery – Noble King
Jester King Brewery – SPON – Méthode Gueuze 2 (2016)
Jester King Brewery – SPON – Peach & Apricot (2016)

Direct audio: MP3
Live Video Recording: Session 49, Episode 1

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Season 1, Episode 14 – This week, a show four years in the making. Matt shares four different sours that he brewed in 2010, along with a final blend of the four beers.

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This week on the show, we’re going “back in time”, so to speak. We recorded this episode back in June with Denise Ratfield, but it never made it to the interwebs. Well, it’s finally here, and it’s pretty great.

We kick the show off with two stellar beers from Jester King Brewery out Austin, Texas. The first beer on deck is a farmhouse ale called El Cedro, made with Citra hops, aged on Spanish cedar spirals, and bottle conditioned with brettanomyces.

The next beer on deck was brought to us by Andrew Bell, Matt’s co-worker at The Bruery, who purchased it at Jester King during one of his recent trips to Texas. Nocturn Chrysalis is an oak-aged sour ale made with Marion blackberries from the state of Oregon. This is a rather remarkable beer—almost akin to eating fresh pie. Even though it’s made with blackberries, dark cherry notes are present in the beer, and they blend nicely with the tart and sweet characteristics.

Feature: Homebrew – Matt’s Sours

The last half of the show was very exciting for us. Back in 2010, Matt made 10 gallons of wort and split it up into four, 3 gallon carboys, all of which were destined to become different sour ales that were to be blended to make one final sour. Doing something like this is quite ambitious, and takes time and patience. These beer are evidence that time and patience really do payoff when it comes to homebrewing.

Three of the four ales were soured with different strains and blends of bacteria from different yeast providers, White Labs, Wyeast, and East Coast Yeast. The fourth (and best of the bunch) ale was inoculated with dregs from different bottles of commercial sour ales that were all pitched into a yeast starter.

Matt talks about the entire process from brewing to blending while we discuss the different qualities in each of the beers, and then share our thoughts on the final blend.

See you next week! Make some sours! …and be patient.

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