SirDickButts
Well-Known Member
Lmao.
I got really excited when I saw the jester king email. Thinking a new beer release.
heads would have literally (well, not literally) exploded if this was real...and canned too?! LMAO.
Jester King Thread
- Thread starter shelf_turd_ferguson
- Start date
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heads would have literally (well, not literally) exploded if this was real...and canned too?! LMAO.
BusinessSloth
Well-Known Member
I would drink it. I loved OG BM. Shyyyyyyet
SirDickButts
Well-Known Member
i would too! need to find that grain bill so i can brew it.
OP
OP
shelf_turd_ferguson
Well-Known Member
Best April Fool's joke goes to kmello69!
For slyly pretending he doesn't understand the joke I made Monday, and then pretending he's better than the rest of us.
For slyly pretending he doesn't understand the joke I made Monday, and then pretending he's better than the rest of us.
Introducing Jester King Equipoise – Our Collaboration with Chef Paul Qui
29 minutes ago
We’re very excited to introduce Equipoise, a farmhouse ale brewed with ginger salt and tarragon, and refermented with cantaloupe, made in collaboration with Chef Paul Qui. We’ve been great fans of Chef Qui’s cuisine for several years now, having first enjoyed his work at Uchiko and East Side King, and later at his eponymous Austin restaurant Qui. We’re also great fans of food and beer pairings. The right pairing can enhance both the complexity of a beer’s flavor profile and that of the dish with which it’s served. In working with Chef Qui, we sought to create a beer that would complement, and hopefully enhance, his culinary perspective.
The principles behind our collaboration, as the name suggests, are balance and equilibrium. We’ve long been immensely impressed with the subtlety, restraint, balance, and delicateness of Chef Qui’s cuisine. The thoughtfulness with which he creates layers of flavors has led to some of the most complex dishes we’ve ever tasted. Based on Chef Qui’s principles and philosophy, we similarly wanted to create a subtle, balanced beer that wouldn’t overwhelm the palate. We felt comfortable working within this context, as these principles are important to us for all our beers. We also had the goal of creating a low-alcohol table beer that could be shared amongst friends and enjoyed over the course of the entire meal. Thus, we decided to bottle Equipoise in 1.5 liter-magnums. Having had the opportunity to work with Chef Qui was a great honor for which we’re most grateful.
Equipoise was brewed in September of 2014 with Hill Country well water, malted barley, oats, hops, ginger salt, and dried tarragon. It was then fermented in stainless steel with our unique mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. Puréed cantaloupe was added to the beer three days into fermentation. Finally, it was 100% naturally conditioned in bottles and kegs. Equipoise is 4.2% alcohol by volume, has a finishing gravity of 1.000 (0 degrees Plato), and was 4.32 pH and 26IBUs at the time of bottling in October of 2014.
Equipoise will be released on Friday, April 3rd at Jester King Brewery when our tasting room opens at 4pm. It will be available by the glass, as well as to go in 1.5 liter bottles ($24, limit 1 per customer per day). Approximately 1,350 bottles will be available. A beer dinner featuring Equipoise will take place at Qui later this spring — details to follow.
The label art for Equipoise was done in-house by our own Josh Cockrell, who used the decor and cuisine at Qui as inspiration for the label art.
Cantaloupes from Johnson’s Backyard Garden
29 minutes ago
We’re very excited to introduce Equipoise, a farmhouse ale brewed with ginger salt and tarragon, and refermented with cantaloupe, made in collaboration with Chef Paul Qui. We’ve been great fans of Chef Qui’s cuisine for several years now, having first enjoyed his work at Uchiko and East Side King, and later at his eponymous Austin restaurant Qui. We’re also great fans of food and beer pairings. The right pairing can enhance both the complexity of a beer’s flavor profile and that of the dish with which it’s served. In working with Chef Qui, we sought to create a beer that would complement, and hopefully enhance, his culinary perspective.
The principles behind our collaboration, as the name suggests, are balance and equilibrium. We’ve long been immensely impressed with the subtlety, restraint, balance, and delicateness of Chef Qui’s cuisine. The thoughtfulness with which he creates layers of flavors has led to some of the most complex dishes we’ve ever tasted. Based on Chef Qui’s principles and philosophy, we similarly wanted to create a subtle, balanced beer that wouldn’t overwhelm the palate. We felt comfortable working within this context, as these principles are important to us for all our beers. We also had the goal of creating a low-alcohol table beer that could be shared amongst friends and enjoyed over the course of the entire meal. Thus, we decided to bottle Equipoise in 1.5 liter-magnums. Having had the opportunity to work with Chef Qui was a great honor for which we’re most grateful.
Equipoise was brewed in September of 2014 with Hill Country well water, malted barley, oats, hops, ginger salt, and dried tarragon. It was then fermented in stainless steel with our unique mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. Puréed cantaloupe was added to the beer three days into fermentation. Finally, it was 100% naturally conditioned in bottles and kegs. Equipoise is 4.2% alcohol by volume, has a finishing gravity of 1.000 (0 degrees Plato), and was 4.32 pH and 26IBUs at the time of bottling in October of 2014.
Equipoise will be released on Friday, April 3rd at Jester King Brewery when our tasting room opens at 4pm. It will be available by the glass, as well as to go in 1.5 liter bottles ($24, limit 1 per customer per day). Approximately 1,350 bottles will be available. A beer dinner featuring Equipoise will take place at Qui later this spring — details to follow.
The label art for Equipoise was done in-house by our own Josh Cockrell, who used the decor and cuisine at Qui as inspiration for the label art.
Cantaloupes from Johnson’s Backyard Garden
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
abawol01
Well-Known Member
Introducing Jester King Equipoise – Our Collaboration with Chef Paul Qui
29 minutes ago
We’re very excited to introduce Equipoise, a farmhouse ale brewed with ginger salt and tarragon, and refermented with cantaloupe, made in collaboration with Chef Paul Qui. We’ve been great fans of Chef Qui’s cuisine for several years now, having first enjoyed his work at Uchiko and East Side King, and later at his eponymous Austin restaurant Qui. We’re also great fans of food and beer pairings. The right pairing can enhance both the complexity of a beer’s flavor profile and that of the dish with which it’s served. In working with Chef Qui, we sought to create a beer that would complement, and hopefully enhance, his culinary perspective.
The principles behind our collaboration, as the name suggests, are balance and equilibrium. We’ve long been immensely impressed with the subtlety, restraint, balance, and delicateness of Chef Qui’s cuisine. The thoughtfulness with which he creates layers of flavors has led to some of the most complex dishes we’ve ever tasted. Based on Chef Qui’s principles and philosophy, we similarly wanted to create a subtle, balanced beer that wouldn’t overwhelm the palate. We felt comfortable working within this context, as these principles are important to us for all our beers. We also had the goal of creating a low-alcohol table beer that could be shared amongst friends and enjoyed over the course of the entire meal. Thus, we decided to bottle Equipoise in 1.5 liter-magnums. Having had the opportunity to work with Chef Qui was a great honor for which we’re most grateful.
Equipoise was brewed in September of 2014 with Hill Country well water, malted barley, oats, hops, ginger salt, and dried tarragon. It was then fermented in stainless steel with our unique mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. Puréed cantaloupe was added to the beer three days into fermentation. Finally, it was 100% naturally conditioned in bottles and kegs. Equipoise is 4.2% alcohol by volume, has a finishing gravity of 1.000 (0 degrees Plato), and was 4.32 pH and 26IBUs at the time of bottling in October of 2014.
Equipoise will be released on Friday, April 3rd at Jester King Brewery when our tasting room opens at 4pm. It will be available by the glass, as well as to go in 1.5 liter bottles ($24, limit 1 per customer per day). Approximately 1,350 bottles will be available. A beer dinner featuring Equipoise will take place at Qui later this spring — details to follow.
The label art for Equipoise was done in-house by our own Josh Cockrell, who used the decor and cuisine at Qui as inspiration for the label art.
Cantaloupes from Johnson’s Backyard Garden
Lutter
Well-Known Member
Who's ready to ship some magnums? lol.
jbeezification1
Well-Known Member
Somebody get one Friday and bring it to the Nobi share on Sunday.
HopAG
Well-Known Member
Mags!
boogercrack
Well-Known Member
if you post in the ba thread that equipoise is also a horse steriod some body builders have used,
you're going to get suspended.
or maybe it's just me.
you're going to get suspended.
or maybe it's just me.
BusinessSloth
Well-Known Member
IN.
I'll have one, but can't make it Sunday. C'mon man. Who has a bottle share on Easter? That's family time.
jeblikesbeer
Well-Known Member
DrLoveMD
Well-Known Member
Who needs mules when you've got these:
MrCuvee
Well-Known Member
I can't see Tucker with a mustache.Who needs mules when you've got these:
MrCuvee
Well-Known Member
I should of known there was going to be a release this weekend with it being a holiday and all. Oh well.
Compton25
Well-Known Member
Just have the family hunt Easter eggs in JK's field.. Problem solved
MrCuvee
Well-Known Member
That is not the problem, just did not plan. But you gave me an idea we should do an egg hunt there, but with bottles.Just have the family hunt Easter eggs in JK's field.. Problem solved
CoinStarChange
Well-Known Member
God, I wished I still went to Austin frequently. Equipoise sounds unbelievable.
jbeezification1
Well-Known Member
BusinessSloth
Well-Known Member
I'm in. And I highly suggest no one miss this share. Never know what I might bring.... boogercrack you better be there
boogercrack
Well-Known Member
Details? Im banned again.
dumptruck811
Well-Known Member
I might not be able to make it this weekend. Anyone want to trade the equipoise for a 4pk of kbs in Austin? Can add a plus
Last edited:
jbeezification1
Well-Known Member
April 19 at 1pm Nobi share
boogercrack
Well-Known Member
Got a thing that day
jbeezification1
Well-Known Member
Damn bro. Am I going to have to show up at your door and make you drink with me?
Got a thing that day
Lutter
Well-Known Member
Glad to report... the beer is awesome. Super drinkable, light tart/saisony, cantaloupe, a touch of ginger.
Stopped by around 9:30pm... no line.
Lutter
Well-Known Member
Size comparison:
