Jester King Lagered Farmhouse

We brewed the beer with well water, liberty hops, Pale Moon malted barley from Blacklands Malt in Leander, Texas (66%), and malted Jimmy Red corn (33%). The grist for the beer was 100% grown in Texas, and malted at small, independent malt houses. We primary fermented in stainless steal with our mixed culture of brewers yeast, and wild yeast and bacteria. After primary fermentation, we lagered the beer for six weeks near freezing temperature. According to the Oxford Companion to Beer by Garrett Oliver, lagering comes from the German word "lagern" meaning "to store". "Before the days of mechanical refrigeration, German brewers stored beer in cool, deep caves, especially during the hot summer months", writes Oliver. After lagering, we naturally conditioned the beer through refermentation in bottles and kegs.

As Sean Spiller writes, "The end result is a wonderful, crisp beer with a unique aroma of malted corn and funky fermentation. The long cold aging made this finished beer very clear, although in normal Jester King fashion it was naturally conditioned in bottles and kegs, so some sediment is normal."