From Jester King:
We are pleased to introduce Jester King 2014 Autumnal Dichotomous, our fall saison brewed with squash, long pepper, and sage. Autumnal Dichotomous is our third seasonal saison, following 2014 Hibernal Dichotomous and 2014 Estival Dichotomous, which were released in April and November of last year. As we mentioned with the previous releases, our brewing is largely driven by the seasons. We make farmhouse ales when the weather is warm and temperatures are conducive to fermentation in stainless steel, and we make spontaneously fermented beers and barrel fermented beers when temperatures are cooler and conducive to overnight inoculation of wort and slow maturation in oak. We also use the ingredients that are available to us at various times of the year. In the winter we make beer with root vegetables and citrus, in the spring we use peaches and raspberries, in the summer we use apricots, strawberries, and figs, and in the fall we use grapes, horehound, lemon bee balm, and squash. Autumnal Dichotomous is reflective of the ingredients available during the autumn months.
The ingredients used in this beer are meant to evoke the season. Butternut squash, acorn squash, and the herbs and spices used—dried sage and long pepper—are common components of autumnal meals. Head Brewer Garrett Crowell smoked the acorn and butternut squash over oak barrel staves, to invoke sense memories of fall. As he describes his motivation:
Burning Barrel Staves to smoke the acorn and butternut squash.
“I’m very inspired by nostalgia, and the smell of burning leaf piles is perhaps my most nostalgic memory of fall. The subtle smoke and spice character in the beer reminds me of those dim-lit autumn afternoons, running through the neighborhood and the smell in the air.”
Autumnal Dichotomous was brewed in late October of 2014 with Hill Country well water, barley, wheat, hops, butternut squash, acorn squash, long pepper, and dried sage. It was fermented with our unique mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from our land in the Texas Hill Country. Finally, it underwent a long-term refermentation and maturation in bottles, kegs, and casks over the course of several months. Mixed culture fermentation is a very slow and patient process, so while Autumnal Dichotomous is evocative of the fall, its release is not tied to the season from which it originated.
Autumnal Dichotomous is 4.9% alcohol by volume, 19 IBU, has a finishing gravity of 1.004, and was 3.55 pH at the time of bottling.
Autumnal Dichotomous will be released at Jester King Brewery on Friday, January 9th when our tasting room opens at 4pm. It will be available by the glass, as well as to go in 750ml bottles ($12, limit 4 per customer per day). Approximately 3,500 bottles are available, and at this point, we do not anticipate Autumnal Dichotomous being available beyond Jester King, aside from a few special events.