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Last August, our good friend Sebastian Sauer of Freigeist Bierkultur in Köln, Germany came to visit us at Jester King. We brewed a medium strength wort with water, barley, wheat, rye, and hops, then added rosemary smoked honey to the boil. Prior to the brew day, we took Texas wildflower honey to Stiles Switch BBQ in Austin and smoked the honey in their pits over rosemary sprigs. We then added the rosemary smoked honey late in the boil. After fermenting in a stainless steel tank for a few weeks, we took Mexican plums, de-pitted and pureed them in-house, and refermented them with the beer. The beer was then packaged in September and naturally conditioned in bottles and kegs
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