We’re pleased to introduce Jester King 分 桃 (pronounced Fēn táo) — a barrel-aged wild beer refermented with peaches from the Texas Hill Country. After slowly fermenting for months in oak barrels with naturally occurring wild yeast and native souring bacteria, 分 桃 was racked to one of our oak tanks or “foudres” filled with several hundred pounds of fresh peaches from Fredericksburg, Texas. We then allowed the beer to slowly referment the peaches to dryness, resulting in a unique beer that reflects our setting in the Texas Hill Country. We actually hoped to make this beer last year. However, a late freeze decimated the peach crop in the Hill Country. We only use real fruit in our refermentations (never any extracts, concentrates or flavorings), so we waited patiently for this year’s peach harvest to come to fruition. Like all of our beers that incorporate fruit, we do not add the fruit as a flavoring to filtered and/or pasteurized beer. Rather, we allow wild yeast and bacteria to referment the fruit, much like grape juice is fermented to make wine. The purpose is to create new flavors and aromas through fermentation that are greater than the sum of their parts. 分 桃 was brewed with Hill Country well water, barley, wheat, and hops. It was fermented with our mixed culture of brewers yeast, naturally occurring wild yeast, and native souring bacteria. The peaches came from Vogel Orchard in Fredericksburg, Texas. It is 6.4% alcohol by volume, is fully attenuated with a finishing gravity of 1.000, and is 3.4 pH at the time of bottling. Our first batch was bottled in July of this year. While 分 桃 is a very old beer that spent around a year slowly fermenting, we recommend drinking it “young”, as we expect the peach aromas and flavors to slowly fade with time.