Jester King Brewery Dry-Hopped Oat Saison With Desert Yeast

This is the first beer we've fermented with a native yeast culture from Community Cultures Yeast Lab in San Antonio. We selected their Prickly Pear strain, which was harvested during the spring season in Lajitas, Texas near Big Bend National Park. The Prickly Pear strain is known for its bright, floral, citrus character and relatively high attenuation. We decided to complement the native culture with a light, fluffy, medium-strength wort that features malted oats from our friends at TexMalt in Fort Worth. The malted oats were mixed with local two row malt from our longtime malt supplier Blacklands Malt in Leander, TX. We dry-hopped this desert yeast oat saison fairly aggressively with Idaho 7, Citra, and El Dorado.

Farmhouse Ale - Saison | 6.8% ABV Commercial Description: This is the first beer we've fermented with a native yeast culture from Community Cultures Yeast Lab in San Antonio. We selected their Pric...