Jester King is excited to introduce Even More Jeppe, their second collaboration with Evil Twin Brewing! Even More Jeppe follows the same path as its predecessor — World’s Wort Twin. For that beer, they attempted to mimic the flavors and aromas of one of Jeppe Jarnit-Bjergsø of Evil Twin’s favorite coffees, without actually using any coffee in the beer. There, they sought to mimic the flavors and aromas of New Zealand Sauvignon Blanc without using any grapes.
If you’re not familiar with New Zealand Sauvignon Blanc, it’s known for having flavors and aromas reminiscent of bell pepper and tropical fruit. Jester King’s effort to mimic these flavors involved taking farmhouse ale fermented in oak barrels with their mixed culture of brewers yeast, native yeast, and native bacteria, blending the barrels, then adding dried elderflowers and Nelson Sauvin hops to the blend. Elderflowers were selected to impart the bell pepper notes and Nelson Sauvin hops were selected to impart tropical fruit character.
Creating Even More Jeppe was an exercise in patience. The base beer took about one year to fully mature in oak barrels. The barrel aged blend with dried elderflowers and Nelson Sauvin hops then went through a few different phases. Initially very pleasant, the blend morphed into something that, in all honesty, Jeffrey Stuffings, founder of
Jester King Brewery, described as having aromatics of cat pee and garbage. After another eight months of re-fermentation in the bottle, the beer finally transformed into something that Jeffrey believed has explosive aromatics of tropical fruit and a beautiful, balanced acidity. What was once a beer Jester King was afraid would never see the light of day is now something they are really excited to release.
Jeffrey Stuffings has written this many times before on the Jester King blog, but their beer is alive and ever changing. Every beer from them is teeming with living microorganisms that slowly alter the flavors and aromas over time. They’ve learned over the years how to attempt to gently steer the microbial momentum of their fermentations through variables like time, temperature, fermentation vessel (stainless steel or oak), and hopping rates. But they’re never in complete control. A blend of really great tasting barrel aged beer with dried elderflowers and Nelson Sauvin hops that ends up smelling like cat pee and garbage isn’t really a shock. Mixed culture fermentation is a lot of fun for exactly this reason! The element of the unknown is intriguing. When Jester King released Audio Palette, they quoted music scholar Justin Scheibel, who opined that their beer lies somewhere between the intentional and avant-garde, and that embracing natural variation outside our control is an element that breathes authenticity, originality, and relevance into what they do. Jeffrey Stuffings fully believes this, and embraces natural variation, despite even false assertions claiming Jester King only engages in the randomness of mixed culture fermentation because they’re incapable of more intentional processes (i.e. pure culture fermentation).
The art for Even More Jeppe was of course the work of our Jester King’s in-house artist Josh Cockrell. Josh has created the label art for every Jester King beer ever, and has done the creative writing for almost all their labels. In this case, the name “Even More Jeppe” is a playful take on Evil Twin’s Even More Jesus, with their friend Jeppe lovingly crucified to Sauvignon Blanc grape vines. Jeffrey Stuffings says he can feel the hate mail being sent his way as he announces this release 😉
Even More Jeppe was brewed with raw, Hill Country well water, malted barely, malted wheat, raw wheat, flaked oats, and hops. It was fermented in neutral oak barrels with Jester King’s mixed culture of brewers yeast and native yeast and bacteria for about one year. It was then blended, and dried elderflowers and Nelson Sauvin hops were added. It was then naturally re-fermented in bottles and kegs for another eight months, and allowed to fundamentally transform as Jeffrey Stuffings mentioned. The impact of bottle re-fermentation / natural conditioning often gets overlooked. Jeffrey Stuffings believes bottle conditioning to be just as critical to Jester King’s flavor and aroma development as the time their beer spends in a stainless steel tank or oak barrel.
Even More Jeppe is 6.0 percent alcohol by volume, 20 IBU, 3.3 pH, and has a finishing gravity of 1.002 (0.5 Plato). It will be released at the Jester King tasting room at 4pm on Friday, July 29th. Supply is limited. They only have eight 50L kegs for glass pours and 1,000 bottles to go (750ml/$22). The bottle limit is one per customer per day. Aside from special events and some cases they’re sending to Jeppe, no Even More Jeppe will be available outside of the Jester King tasting room. This weekend, they’re also excited to have Evil Twin Freudian Slip, Lil B, Soft DK, Ashtray Heart, and Yin available.
[Editor’s Note: Beer Alien will be teleporting over to Jester King on July 29 to partake in the tasting of this event and hopefully securing a bottle for analysis.]
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