Jester King Sin Frontera 750ml Jester King

We’re excited to introduce Cerveza Sin Frontera, a three part collaboration between Jester King, Crooked Stave Artisan Beer Project in Denver, Colorado and Brasserie Trois Dames in Sainte Croix, Switzerland. The concept behind Cerveza Sin Frontera was to brew an identical recipe, referment it in the same type of barrels (Spanish sherry) at three different locations on earth, and allow the microorganisms unique to each brewery to impart interesting and differentiating characteristics to the beer. In other words, Cerveza Sin Frontera seeks to explore the impact that mixed culture fermentation has upon an identical recipe for wort (unfermented beer). It highlights how fermentation that exists outside the world of pure culture brewers yeast has the ability to create unique beer with a sense of place. All three breweries involved in the collaboration ferment their beer with unique blends of yeast and bacteria. In the case of Jester King, all of our beer is fermented with a 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. We brewed our version of Cerveza Sin Frontera at our brewery in October 2013 with the help of Chad Yakobson of Crooked Stave and Raphael Mettler of Trois Dames. The wort, brewed with Hill Country well water, barley, wheat, oats, and hops, was initially fermented in stainless steel for three months, then refermented in Spanish sherry barrels for twelve months, and finally refermented in bottles, kegs, and casks for three more months. During the long fermentation, the multitude of microorganisms slowly transformed the beer into something unique to our brewery in the Texas Hill Country. We traveled to Colorado in April 2014 to help brew the version fermented with Crooked Stave’s mixed culture, as well as to Switzerland in May 2014 to help brew the version fermented with Trois Dames’ mixed culture.