Jester King La Vie en Rose
overall
93
style
Serve in
 | bottling |  | on tap |  |  |
RATINGS: 171 WEIGHTED AVG: 3.78/5 SEASONAL: Special EST. CALORIES: 186 ABV: 6.2%
COMMERCIAL DESCRIPTION
La Vie en Rose is a dry, well attenuated, unspiced Farmhouse Ale refermented with the same raspberries used to make Jester King Atrial Rubicite. Naturally occurring wild yeasts impart a sense of place to this unfiltered, unpasteurized, 100% naturally conditioned beer.
The principle behind La Vie en Rose is to obtain a second extraction of fruit flavor and aroma from the raspberries previously used to make Atrial Rubicite. We noticed that after we made our first batch of Atrial Rubicite, the raspberries still had a lot of nice flavor and aroma. We had also read the following on Brasserie Cantillon’s website, which mentions a second fruit extraction involved in making their Kriek:
“Two barrels of Kriek from the first extraction and two from the second are pumped into a huge barrel. (The second extraction is obtained by filling the barrel for a second time in order to extract as much from the fruits as possible).”
Based on this information, we experimented with aging a pale, medium-strength, farmhouse ale in a stainless steel tank with the raspberries previously used in the refermentation of Atrial Rubicite. Over the course of about two months, the beer picked up color, flavor and aroma from the raspberries, as well as flavor and aroma compounds produced by additional fermentation. As we’ve mentioned before, we’re most interested in fermenting fruit in a manner similar to how grapes become wine, rather than simply adding fruit or fruit flavoring to filtered and/or pasteurized beer. The former technique has the ability to create new and interesting flavors and aromas through the wonderful process of fermentation, whereas the latter is less natural and quite predictable.
The total fermentation time for La Vie en Rose is approximately four months. During the first month, the beer was fermented with our house blend of brewer’s yeasts, Brettanomyces yeasts, naturally occurring wild yeasts native to our land in the Texas Hill Country, and souring bacteria prior to the addition of fruit. It then spent the next two months refermenting with raspberries, followed by a final month refermenting in bottles, kegs and casks. Like everything we brew at Jester King, La Vie en Rose was given lots of time so as to ferment to complete dryness. It finishes at 6.2% alcohol by volume, with a final gravity of 1.000, and a pH of 3.8.
“La Vie en Rose”, which literally translates to “life in pink” is common French colloquial phrase meaning, essentially, life as seen through rose-colored lenses.
La Vie en Rose is a dry, well attenuated, unspiced Farmhouse Ale refermented with the same raspberries used to make Jester King Atrial Rubicite. Naturally occurring wild yeasts impart a sense of place to this unfiltered, unpasteurized, 100% naturally conditioned beer.
The principle behind La Vie en Rose is to obtain a second extraction of fruit flavor and aroma from the raspberries previously used to make Atrial Rubicite. We noticed that after we made our first batch of Atrial Rubicite, the raspberries still had a lot of nice flavor and aroma. We had also read the following on Brasserie Cantillon’s website, which mentions a second fruit extraction involved in making their Kriek:
“Two barrels of Kriek from the first extraction and two from the second are pumped into a huge barrel. (The second extraction is obtained by filling the barrel for a second time in order to extract as much from the fruits as possible).”
Based on this information, we experimented with aging a pale, medium-strength, farmhouse ale in a stainless steel tank with the raspberries previously used in the refermentation of Atrial Rubicite. Over the course of about two months, the beer picked up color, flavor and aroma from the raspberries, as well as flavor and aroma compounds produced by additional fermentation. As we’ve mentioned before, we’re most interested in fermenting fruit in a manner similar to how grapes become wine, rather than simply adding fruit or fruit flavoring to filtered and/or pasteurized beer. The former technique has the ability to create new and interesting flavors and aromas through the wonderful process of fermentation, whereas the latter is less natural and quite predictable.
The total fermentation time for La Vie en Rose is approximately four months. During the first month, the beer was fermented with our house blend of brewer’s yeasts, Brettanomyces yeasts, naturally occurring wild yeasts native to our land in the Texas Hill Country, and souring bacteria prior to the addition of fruit. It then spent the next two months refermenting with raspberries, followed by a final month refermenting in bottles, kegs and casks. Like everything we brew at Jester King, La Vie en Rose was given lots of time so as to ferment to complete dryness. It finishes at 6.2% alcohol by volume, with a final gravity of 1.000, and a pH of 3.8.
“La Vie en Rose”, which literally translates to “life in pink” is common French colloquial phrase meaning, essentially, life as seen through rose-colored lenses.
4
UPDATED: MAR 18, 2024 Can thanks to cgarvieuk.
Appearance - peach to red with a thin off-white fizzy, head.
Nose - tart red fruit, woody and lightly sour.
Taste - raspberry, cranberry, wood and tart red cherry.
Palate - medium bodied, elegant middle and persistent, tangy finish.
Overall - good.
3.6
UPDATED: MAR 9, 2024 Hazy pinkish beer, thin bubbly head soon fizzes away. Funky raspberry aroma. Flavour has lots of tart, punchy raspberry up front, a bread note, some dry herbs, floral and bittersweet and very nice example of the style.
3.7
UPDATED: FEB 11, 2024 Can, 16 fl oz. from Utobeer, Borough Market. Strength shown as 5.7 %.
Appearance: opaque fruity red. Head, almost no head on pouring, though plenty of carbonation. Mouthfeel : medium, Aroma is of the raspberries. Taste : raspberries, with some cereal in the background. Overall, enjoyable
3.4
UPDATED: JAN 9, 2024 On tap at Greenville Exchange with my wife. Jester King makes it a point to indicate the vintage, 2023, 5.7%.
Rich, raspberry slurry, pale pink head.
Raspberry confectionery, veggie, grassy nose.
Twangy & jammy raspberry, well water, maraschino cherry, harsh lemon sourness, bittersweet, earthy & slight vinegar on the frothy finish.
Thick, sharp, high acid, medium carb sizzle, touch of alcohol burn. My stomach feels funny.
Good-ish.
3.6
UPDATED: NOV 21, 2023 Can. Pours hazy hot pink, small off white head, decent lacing. Aroma is raspberry, mineral water, earthy. Flavor is light plus tart, mineral. Light body
3.9
UPDATED: NOV 21, 2023 Can at Mike’s Nov 2023 tasting. Deep pinkish hue. Nice Brettanomyces aroma. Medium plus acidity. Plum like flavor. Pretty good.
3.8
UPDATED: OCT 13, 2023 Pours pink into a tulip. White head with pink head. Tart raspberry aromas. Tart with dry raspberry, aspirin and a hint of rhubarb front to back. Dry, medium length raspberry seed finish.
3.6
UPDATED: SEP 4, 2023 On tap at Garden Path - Bellingham, pours a cloudy dark pinkish red with a huge pink-tinged white head. Aroma is wonderfully fragrant, with soft raspberries, farmhouse funk, wild yeast and a touch of oak. Flavour is tart and acidic, with sour raspberries, aggressive acidity and some wild yeast. A bit harsh and jagged but there is a nice wild character underneath the acidity. Good but flawed.
3.5
UPDATED: SEP 2, 2023 Pink and opaque, not much head. Lots of raspberries. Tart, yeasty, lots of berry. Good brew, not revolutionary but solid.
4.1
UPDATED: MAY 25, 2023 (Draught at BrewDog Camden, London, 24 Nov 2022) Hazy red colour with brief head. Fruity, sourish nose with notes of raspberries, black-currant and lemon. Fruity, tart taste with raspberries, black-currant, lingonberries, lemon and a dry finish with a good acidity. A mild tart bitterness in the background. Medium body, dry. Tasty and well made with a fresh acidity and lots of red berries. Great beer!
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