TAPPING TODAY AT 1400
GEMINI: San Pedro
JUMPSEAT starts with our base Golden Sour aged for 8-12 months in stainless. Once the base beer is finished, we pull a small amount out of our ever-changing solera and transport the beer to another tank along with a variety of hops. The beer sits on the hops for 3-4 days, extracting only the bright and citrusy character. While the combination of hops shifts from batch to batch, we typically select hops that will play well with our wild-yeast derived peach and apricot character, creating a beer that is just the right balance of hoppy and sour - perfectly drinkable.
VAUTOUR was made in collaboration with our friends at @tapandhandlefoco in Fort Collins, CO. We tasted a number of barrels and came up with this custom multi-year blend of traditional, lambic-inspired beer. After the base blend was madea small percentage of our traditional kriek-inspired beer, CYGNUS: CHERRY was added and allowed to further age. All of the bases incorporated into the final blend were the result of a brewing process in adherence to the methode traditionnelle standards. The result is a beer that is somewhat of a hybrid of OXCART and CYGNUS, lots of complexity and funk from the multi-year base blend but with just enough cherry to add color and a bit of fruit flavor.
GEMINI is a new, rotating series of coffee sours using exclusively @corvuscoffee - our neighborhood roaster to the south. We carefully taste and select coffee that pairs perfectly with the blend we plan to use, ensuring that each beer is complimentary. This time, we used DREAMLAND, our base Golden Sour along with SAN PEDRO, a washed Colombian bean. Notes of dark fruit and brown sugar perfectly compliment the bright, fruity acidity of the base beer, with a sweetness reminiscent of honey and a light, mellow effervescent finish.
We also have bags of Corvus Coffee beans available for purchase.