Jester King Thread

[SirDickButts]

Really? None of you funkers are headed to JK Thursday night?

I could go....but I wouldn't enjoy it as much as I wanted to. My newfound friend, acute cholecystitis would kick my ass with as much beer I would drink on premise

 

[jeffstuffingsjk]

While I'm here, jeffstuffingsjk, what's the policy on bringing an extra bottle to share with friends while at Funk n Sour?

Our normal policy of no outside alcohol is still in effect for Funk n' Sour Fest. The ticket includes more beer, wine, cider, and beer cocktails than anyone could reasonably drink.

 

[IndianaJones]

Our normal policy of no outside alcohol is still in effect for Funk n' Sour Fest. The ticket includes more beer, wine, cider, and beer cocktails than anyone could reasonably drink.

Sounds good, looking forward to Thursday!

 

[Os]

http://jesterkingbrewery.com/introducing-jester-king-2016-spon-methode-gueuze

I'll take a couple of these... k? thanks!

*cough* Steve *cough*

 

[SirDickButts]

congrats on the successful production of '16 SPON aka Tejas Goozie!
so does this mean....a new beer style has been created? methode gueuze?

 

[wolfman1201]

Tejas Goozie!

 

[nathanmiller]

jeffstuffingsjk (ElkSherpa) is SPON - Méthode Gueuze the same blend that was served at GABF? And if not, how do they differ?

 

[IndianaJones]

congrats on the successful production of '16 SPON aka Tejas Goozie!
so does this mean....a new beer style has been created? methode gueuze?

Seems to not be so much a new style but a way to authenticate a procedure used to produce the beer. The beer for all intents and purposes is gueuze, albeit from Texas and not Pajottenland (which makes it not gueuze), so it's not a new style

jeffstuffingsjk congratulations. Reading the blog post honestly elucidated pathos akin to elation, not so much for me as a drinker but for you and your team as producers of something you've really put your hearts into. Awesome.

 

[jeffstuffingsjk]

Seems to not be so much a new style but a way to authenticate a procedure used to produce the beer. The beer for all intents and purposes is gueuze, albeit from Texas and not Pajottenland (which makes it not gueuze), so it's not a new style

jeffstuffingsjk congratulations. Reading the blog post honestly elucidated pathos akin to elation, not so much for me as a drinker but for you and your team as producers of something you've really put your hearts into. Awesome.

Thank you so much! I agree with your point too ("way to authenticate a procedure").

 

[JGlitz87]

I am terrified of the release lines for this, however I am hoping upon hope to be able to try it, if not this year than next.

 

[SirDickButts]

Seems to not be so much a new style but a way to authenticate a procedure used to produce the beer. The beer for all intents and purposes is gueuze, albeit from Texas and not Pajottenland (which makes it not gueuze), so it's not a new style

exactly. gueuze is not new....however, coining it "methode gueuze" sets a standard to follow.

EDIT:

so...not a new style...but a new a sub category has been created.
breweries can now label a beer "methode gueuze" if they follow the authentic procedures.

 

[Lutter]

I am terrified of the release lines for this, however I am hoping upon hope to be able to try it, if not this year than next.

The good news is I seem to remember that there were a FUCKTON of bottles (375 & 750 mL).

Someone told me the exactly amount... ... but I may, or may not, have been drunk and forgot.

 

[JGlitz87]

Being honest... I will not fight the lines at opening weekend more than likely, however you are telling me that there is a chance that I will be able to pick it up when I am in San Antonio that next weekend?

 

[Lutter]

Being honest... I will not fight the lines at opening weekend more than likely, however you are telling me that there is a chance that I will be able to pick it up when I am in San Antonio that next weekend?

Who knows?

... but I wouldn't count on it, lol.

 

[smithj21541]

Whalez!

First thing I thought when I saw this was how did you get a picture of my kids bathroom. lol

jeffstuffingsjk congratulations. Reading the blog post honestly elucidated pathos akin to elation, not so much for me as a drinker but for you and your team as producers of something you've really put your hearts into. Awesome.

I felt the same reading the post. I have followed this as closely as I can via their blog and this discussion since hearing Adrienne and Garrett on the Sour Hour.

Thank you so much! I agree with your point too ("way to authenticate a procedure").

Congrats! You guys have to be stoked, and thank you for the great blog post.
The post mentions bottles will be nine months old at release so are you guys looking at November or early December?

 

[IndianaJones]

First thing I thought when I saw this was how did you get a picture of my kids bathroom. lol


I felt the same reading the post. I have followed this as closely as I can via their blog and this discussion since hearing Adrienne and Garrett on the Sour Hour.


Congrats! You guys have to be stoked, and thank you for the great blog post.
The post mentions bottles will be nine months old at release so are you guys looking at November or early December?

Looks like the release is slated for Nov 18 according to the blog post

 

[2plums4one]

The good news is I seem to remember that there were a FUCKTON of bottles (375 & 750 mL).

Someone told me the exactly amount... ... but I may, or may not, have been drunk and forgot.

That's the exact opposite of what I heard, for the gueuze anyway. Interesting.

 

[smithj21541]

Looks like the release is slated for Nov 18 according to the blog post

Missed that in the acknowledgements. Thanks!

 

[jeffstuffingsjk]

I could use some advice with the release. We did four 2016 SPON -- Methode Gueuze blends. From those blends, we have about 7,000 bottles (750ml) and 4,500 bottles (375ml). We'll have a proper bottle release the weekend of 11/18. But, my goal is to hold enough back so that it's on our onsite menu for the next ~12 months until 2017 SPON -- Methode Gueuze is released. Maybe this is wishful thinking. But again, my goal is to always have SPON -- Methode Gueuze on our onsite menu, even if you can only get one bottle. Any suggestions/guidance would be appreciated.

 

[IndianaJones]

I could use some advice with the release. We did four 2016 SPON -- Methode Gueuze blends. From those blends, we have about 7,000 bottles (750ml) and 4,500 bottles (375ml). We'll have a proper bottle release the weekend of 11/18. But, my goal is to hold enough back so that it's on our onsite menu for the next ~12 months until 2017 SPON -- Methode Gueuze is released. Maybe this is wishful thinking. But again, my goal is to always have SPON -- Methode Gueuze on our onsite menu, even if you can only get one bottle. Any suggestions/guidance would be appreciated.

I think you're going to have to set an allotment of bottles available on-site for any given weekend, based on how much is held and how many weekends you want it to last. My thinking is: if you let everyone purchase 1pp, which is reasonable, that's great until you have multiple weekends of crazy releases in the vein of Atrial. A few weekends of Atrial-like releases could wipe you out, even at 1pp, even if you held back 3,800 bottles (1/3 of your total stock). Slower weekends will let you recoup if you don't sell your limit, and can give stretch room in terms of # of weekends available til SPON '17 or # of bottles for events, etc.

You could do something like allow 5,000 75cl and 3,000 37.5cl bottles be potentially available from Nov 18th, for say, one month. After that month, you discontinue to-go sales even if you have some left over. In that scheme, you'll have at least ~1/3 total left for on-site over the next year, with possibly more depending on turn out.

 

[jacobbocce72]

I could use some advice with the release. We did four 2016 SPON -- Methode Gueuze blends. From those blends, we have about 7,000 bottles (750ml) and 4,500 bottles (375ml). We'll have a proper bottle release the weekend of 11/18. But, my goal is to hold enough back so that it's on our onsite menu for the next ~12 months until 2017 SPON -- Methode Gueuze is released. Maybe this is wishful thinking. But again, my goal is to always have SPON -- Methode Gueuze on our onsite menu, even if you can only get one bottle. Any suggestions/guidance would be appreciated.

I wouldn't mind the majority of this just being an onsite beer... Based on my experiences, there are many people out there just looking to buy JK bottles for trading/selling purposes. You make the bottles onsite only and those people lost interest. Bottles would stick around for a year no problem. Obviously this would benefit locals who could roll up to JK most weekends and pop a bottle.

 

[RyanG1]

I could use some advice with the release. We did four 2016 SPON -- Methode Gueuze blends. From those blends, we have about 7,000 bottles (750ml) and 4,500 bottles (375ml). We'll have a proper bottle release the weekend of 11/18. But, my goal is to hold enough back so that it's on our onsite menu for the next ~12 months until 2017 SPON -- Methode Gueuze is released. Maybe this is wishful thinking. But again, my goal is to always have SPON -- Methode Gueuze on our onsite menu, even if you can only get one bottle. Any suggestions/guidance would be appreciated.

Split the 750 and 375 release up into 12 groups by giving out tickets. Each group is forced to randomly choose two people to fight in the annual Tejas Goozie Games. The winner's group is given the beer. Losers get bottles of Yellow Roze.

 

[SirDickButts]

Tejas Goozie Games FTW!

50yd potato sack race
baseball bat spin spoon and egg race
wall climb
american gladiator joust zap

 

[IndianaJones]

I wouldn't mind the majority of this just being an onsite beer... Based on my experiences, there are many people out there just looking to buy JK bottles for trading/selling purposes. You make the bottles onsite only and those people lost interest. Bottles would stick around for a year no problem. Obviously this would benefit locals who could roll up to JK most weekends and pop a bottle.

I also support this option. Problem probably is all the space 10k bottles would take. Jeff already mentioned the space sacrificed for the production and aging of SPON, the thought of now housing that many bottles for a year probably isn't too palatable

 

[wiingman]

I could use some advice with the release. We did four 2016 SPON -- Methode Gueuze blends. From those blends, we have about 7,000 bottles (750ml) and 4,500 bottles (375ml). We'll have a proper bottle release the weekend of 11/18. But, my goal is to hold enough back so that it's on our onsite menu for the next ~12 months until 2017 SPON -- Methode Gueuze is released. Maybe this is wishful thinking. But again, my goal is to always have SPON -- Methode Gueuze on our onsite menu, even if you can only get one bottle. Any suggestions/guidance would be appreciated.

Just charge a premium for onsite consumption like Hill Farmstead does. Visitors that travel far to visit your brewery will be excited to have an opportunity to try something unique, regulars will order a bottle for a special occasion, but the price will prevent them from ordering it every time they come to visit and you selling out in a month. I think $40-50 for a 750 and $20-25 for a 375 consumed onsite is quite fair. Heck, Hill Farmstead charges ~$40 for 375 ml bottles of Ann and people cheerfully pay it.

Also, once most people get to try it, the newness will wear off and the bottles will last longer. You will probably sell as many bottles for onsite consumption in the first month as you do in the next 5-6 combined.

 

[rainer1]

I could use some advice with the release. We did four 2016 SPON -- Methode Gueuze blends. From those blends, we have about 7,000 bottles (750ml) and 4,500 bottles (375ml). We'll have a proper bottle release the weekend of 11/18. But, my goal is to hold enough back so that it's on our onsite menu for the next ~12 months until 2017 SPON -- Methode Gueuze is released. Maybe this is wishful thinking. But again, my goal is to always have SPON -- Methode Gueuze on our onsite menu, even if you can only get one bottle. Any suggestions/guidance would be appreciated.

My first thought is to hold all of the 375ml bottles for on-premise consumption (that format is appropriate for one person to purchase and enjoy on their own or share with one or two other people) and sell the 750ml bottles to-go. Even then, I don't see your on-premise inventory lasting a full year, unless you charged a premium, but it would at least last much longer than any of your other highly sought-after beers have lasted before.

Do you intend to release all four blends on the same day? If so, are all four blends considered SPON 1 or do you intend to sell them separately (i.e., SPON 1, SPON 2, SPON 3, etc.)? Seems like it could get complicated, and I'd bet you'll have more people lining up for this release than for any other one to date. Maybe a reservation system would be beneficial. Sell them on EventBrite and have 2 or 3 weekends for people to pick up and enjoy one on premise, similar to how Freetail is handing their La Muerta release this year. They too are selling four blends.

 

[JGlitz87]

I love the fact that you are hoping to keep it available on site year round. How hard is it to go to a lifetime limit system like HF?

Or maybe a monthly limit like Balcones does with their bourbon sold on site?

 

[wiingman]

I love the fact that you are hoping to keep it available on site year round. How hard is it to go to a lifetime limit system like HF?

Or maybe a monthly limit like Balcones does with their bourbon sold on site?

Balcones does that because they are required to by the state.

 

[Hookemhops13]

I could use some advice with the release. We did four 2016 SPON -- Methode Gueuze blends. From those blends, we have about 7,000 bottles (750ml) and 4,500 bottles (375ml). We'll have a proper bottle release the weekend of 11/18. But, my goal is to hold enough back so that it's on our onsite menu for the next ~12 months until 2017 SPON -- Methode Gueuze is released. Maybe this is wishful thinking. But again, my goal is to always have SPON -- Methode Gueuze on our onsite menu, even if you can only get one bottle. Any suggestions/guidance would be appreciated.

Similar to what others have said but my proposal would be release the 750s to public. Save 375s for on-site. Ticketed release to public with 3 weekend pickup for public release (like the first MvB and CdT). Ticketed release can be lottery if you want. Put out 30 on site 375s a day at slightly escalated prices to ensure it lasts through the year (assuming you are open 3 days/week all year, ~150 days of availability x 30 bottles gets you to the 4500).

If you want 750s and 375s on site then just adjust the above for how many 750s vs 375s you want onsite.

Additional suggestion, do whatever the hell you want to. It's yalls baby. Doing what you want is what created the beer so release it with that same attitude. Ignore the whiners.

 

[SirDickButts]

Ignore the whiners.

This is the most important part.