Today at Noon we're releasing a variation on our Kvass. Instead of using sourdough bread in the mash like we typically do, we added cornbread to the mash baked in-house at Jester King Kitchen! Our Head Baker Jonathan Sanchez made several hundred pounds of his delicious cornbread for us to use. If you'd like to checkout Jonathan's process and recipe, here's a link to him explaining it on the local news.
We find the cornbread lends a pleasant textural character and subtle maize aroma. We fermented in stainless steel with our mixed culture, which always lends natural variation to the beer. In this case, we get restrained fruity esters in the nose, which lend a slight sort of Trappist character. All in all, we find Cornbread Kvass to be one of the more unique beers we've made, while simultaneously presenting quite "clean" and drinkable. As time passes, the acidity and funk will certainly become more present.
Cornbread Kvass is 4.5% ABV. It was brewed in March and packaged in May. It was naturally conditioned in bottles and kegs. Available for pickup 7 days a week from 12-8pm starting today (https://www.toasttab.com/jesterkingbrewery/v3). Proxies welcome (please click on "Are you using a proxy?"). No bottle limit. Also available to enjoy onsite by the glass. Please make a reservation to come see us (https://www.exploretock.com/jesterkingbrewery)! We hope you enjoy Cornbread Kvass!
Art by Joshua Cockrell
Photo by Granger Coats