We’re pleased to introduce Elements of Composition, a blend of beer and friendship spanning the course of years. In February 2016, brewers from De Garde Brewing, Jester King Brewery, and Sante Adairius Rustic Ales in met in Tillamook, Oregon to blend beer from each of their respective breweries. Three year old, 100% spontaneously fermented beer from De Garde was blended with two year old, 100% spontaneously fermented beer from Jester King, and mature, foudre aged saison from Sante Adairius. The result is a beer distinct from, but not greater than, the sum of its parts.
Elements of Composition marks the first collaborative blending project for De Garde, Jester King, and Sante Adairius. Our focus was on how the aromas and flavors of our respective beers would meld together and change over time. A lot of time did indeed go into the making of this beer! We’re fond of saying that we do the aging of our beer for you, and this is a great example. The oldest component of the blend came from De Garde and was brewed in 2013. The Jester King component of the blend was brewed in 2014, and the Sante Adairius component was brewed in 2015. The blend then aged and matured for another ten months in bottles prior to release.
It’s important to note that we blended with an eye towards where the beer would go with time, because it’s alive! The beers from De Garde and Jester King were 100% spontaneously fermented with airborne yeast and bacteria collected overnight in their coolships, and the beer from Sante Adairius contains the wonderful menagerie of microbes found within the walls of their oak foudres. We knew this unfiltered, unpasteurized blend would change with time, so we used our palates and experience to try to anticipate how the beer would develop over the months and years ahead.
The artwork for Elements of Composition was created by Josh Cockrell of Jester King. Here’s Josh’s description of the art:
“I wanted to use De Garde’s art deco visual aesthetic as a base since it was the physical base for our blending and collaboration. So, the shape, text and line form is all inspired by De Garde’s labels. For the central image, I pulled from a textile pattern style that was popular during the same era as art deco. The Disty Floral pattern, as it is called, is a very small scale pattern with a random appearance. Though they are really quite simple, the visual effect they create is beautifully dense. I thought it could be a lovely way to express the complex composition of our blend while retaining simple elements that pay homage to the individual components. I started by creating three pattern “fields” to represent each brewery. The California Poppy for Sainte Adairius, Oregon Grape Flowers for De Garde, and the Texas Bluebonnet for Jester King. Each circular field represents terroir and culture, and as they begin to overlap each other they create an even more vibrant and exciting pattern that, while random, still expresses an intentional balance.”
Elements of Composition will be released at De Garde Brewing in Tillamook, Oregon on Friday, December 16th from 3pm to 7pm! It will only be available in bottles to go (750ml/$28). Approximately, 500 bottles are available with a limit of one per customer. Adair Paterno of Sante Adairius, and Jeff Stuffings and Josh Cockrell of Jester King, will join Linsey and Trevor Rogers at De Garde for the release. Adair and Jeff sent some special beers from Sante Adairius and Jester King to pour at it! De Garde has also put together a beautiful food menu for the event (posted below) by Chef Jacob Oliver.
Sometime in the coming months, Elements of Composition will also be released at Sante Adairius in Capitola, California and Jester King in Austin, Texas (dates to be announced).
We’re very grateful to have had the chance to work together on this project. We have an immense amount of respect for each other’s philosophy and approach to making beer, and we couldn’t be more pleased to have had the opportunity. We hope you enjoy the result and use it to celebrate friendship, which is the spirit in which Elements of Composition was created.
Adair Patero — Sante Adairius Rustic Ales
Linsey & Trevor Rogers — De Garde Brewing
Jeffrey Stuffings — Jester King Brewery
Tasting the potential blending options
Discussing the blend
Brewers from De Garde, Jester King, and Sante Adairius
This Friday, November 25th, when our tasting room opens early at Noon, we’ll be releasing Jester King Kvass. Our Kvass is a farmhouse ale brewed with bread from Miche Bread in Austin, Texas!
Miche Bread, which is owned and baked by Sandeep Gyawali, is truly delicious and inspiring. We felt an immediate kinship with Sandeep upon learning about his process. He mills his flour in-house using heritage grains, and he allows the bread to naturally leaven for several days with native yeast and bacteria, thereby creating all sorts of interesting flavors and aromas. Given our own use of Texas barley and wheat, and our spontaneous fermentation with native microbes, we knew we had to work with Sandeep somehow. Making a Kvass together seemed like a natural fit. Kvass is a low alcohol fermented beverage made with bread. It has been around in Eastern Europe for centuries.
We brewed Kvass with Sandeep at Jester King on July 19, 2016 with well water, malted barley from Blacklands Malt, malted rye, hops, and 140 pounds of Miche Bread in the mash. We then fermented the low gravity wort (1.023 / 6.0 Plato) in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria. We then packaged Kvass on August 22, 2016 and allowed it to naturally referment in bottles and kegs. At the time of packaging, Kvass was 3.4 percent alcohol by volume, 25 IBU, 4.2 pH, and had a gravity of 1.002 (0.5 Plato). The label art was created by Josh Cockrell of Jester King. Sandeep wrote the back of the label.
Kvass will be available by the glass and at bottles to go starting at Noon this Friday, November 25th at Jester King. We have about 3,000 bottles available (750ml/$13). At this point, we don’t foresee Kvass being available outside of Jester King aside from special events.
We hope you enjoy this small, earthy, very drinkable little beer. A whole lot of love went into making it. Big thanks to Sandeep for working with us and making incredible bread!
On Sunday, November 20th at Noon, we’ll be releasing Wicked Weed / Jester King Red Atrial at our tasting room! Red Atrial is a 50/50 blend of Wicked Weed Brewing Red Angel with Jester King Atrial Rubicite. Wicked Weed then took the blend and refermented it with another four pounds per barrel of fresh raspberries.
We have 500 bottles of Red Atrial available (500ml/$26) with a limit of one bottle per customer. We’ll also have bottles of Wicked Weed La Bonté Plum, Marina, Oblivion, Dark Age, Old Fashioned, La Bonte Pear, Amorous, and Silencio for sale to go.
Red Atrial will be available by the glass at our tasting room, and we’ll rotate through several other draft beers from Wicked Weed such as La Bonté Plum, Marina, Oblivion, Parking Lot Grisette, Medora, Montmaretto, Dark Age, Old Fashioned, La Bonte Pear, Myrtle, Brettaberry, Garcon de Ferme, and Silencio.
Finally, we’re excited to have Wicked Weed Founder/Head Blender Walt Dickinson at Jester King on Sunday for the event for the release! Please come out, enjoy all the great Wicked Weed beers, and meet Walt!
We’re very excited to finally release 2016 SPON — Méthode Gueuze this week! This beer has been three years, nine months in the making, and represents the culmination of patience, tradition, time, place, and people. We’re very proud of the way it turned out, and we really hope you enjoy it.
Back in early 2016, we created four blends of 2016 SPON — Méthode Gueuze. All four blends will be released this weekend at Jester King by the glass and in bottles to go.
Bottles To Go
Between the four blends, we have approximately 4,700 bottles 375ml and 4,800 bottles 750ml for a total of approximately 9,500 bottles. Half of the 375ml and half of the 750ml bottles will be released on Friday the 18th and the other half on Saturday the 19th. The bottle limit is one bottle per customer per day 375ml and one bottle per customer per day 750ml, for a total of two bottles per customer per day (one 375ml and one 750ml).
In summary, bottles to go looks like the following:
Friday, November 18th at 4pm
2,350 bottles available of 375ml, $20, limit 1
2,400 bottles available of 750ml, $36, limit 1
Saturday, November 19th at 12pm
2,350 bottles available of 375ml, $20, limit 1
2,400 bottles available of 750ml, $36, limit 1
Any bottles not sold on Friday will roll into Saturday, and any bottles not sold on Saturday will roll into Sunday, and so on, until all bottles are sold out. Customers will have the choice of whichever blend(s) they’d like for their bottle(s) while supplies last.
By the Glass
All four blends of 2016 SPON — Méthode Gueuze will be available by the glass at our tasting room while supplies last. We actually have quite a few kegs, so while we can’t promise that all four blends will be on all weekend long, we don’t expect to run out of 2016 SPON — Méthode Gueuze by the glass all weekend. We’ll have all four blends pouring both inside and outside at our tasting room while supplies last.
Cellar Beer / Events / Onsite at Our Tasting Room
As we’ve mentioned before on our social media and on beer websites, we’ll be holding back a pretty significant chunk of 2016 SPON — Méthode Gueuze for cellaring, offsite events, and onsite drinking at our tasting room throughout the year — about 1,800 bottles (750ml). This is a style of beer that should cellar very, very well. We literally want to have a small amount of this beer available at the brewery in two to three decades from now! Jean Van Roy of Brasserie Cantillon is famous for giving his brewery visitors bottles of authentic Lambic and Gueuze from their birth year. We hope to someday do the same with our Méthode Gueuze. We also want to be able to send 2016 SPON — Méthode Gueuze to offsite events around the country and world in 2017. Finally, we want for people to be able to experience SPON — Méthode Gueuze at Jester King even if they can’t make it to the brewery this weekend. We’re going to make at least three cases of 750ml bottles (18 bottles) available at our tasting room every single weekend for the next year to purchase and drink at the brewery.
We’re also very excited to have some complimentary food pairings for 2016 SPON — Méthode Gueuze. On Friday the 18th our friends at Antonelli’s Cheese Shop will have a free cheese pairing for the beer, and on Saturday the 19th, our friends at The Brewer’s Table will be serving pig tongue barbacoa tacos, wort pickles, persimmon hot sauce, with avocado hop cream!
We sincerely appreciate all the enthusiasm, excitement, and support behind the release of SPON — Méthode Gueuze. This has been a very long and personal project for us. We’re truly excited to share the beer with you, get your feedback, and hopefully have you really enjoy it!
If you have any questions about the release, please e-mail email@example.com. Thanks and we hope everyone who joins us has a wonderful release weekend!