Jester King - For Enigmatic Taxa, we brewed with well water, Texas malted barley from Blacklands, Abbey malt, Biscuit malt, Carafoam, and Zythos, Cascade, and Simcoe hops. We took advantage of the cool winter night air in February and chilled the wort in our coolship. While the wort chilled in the coolship, it steeped with fresh grapefruit zest and juice. The next morning, we racked the wort from the coolship to a foudre with the yeast cake from a batch of Ol’ Oi still inside it. We didn’t add oxygen to the fermentation. After fermenting in the foudre for about two months, we moved the beer to a stainless steel tank and dry hopped it with more Cascade and Simcoe and an experimental hop called “X17” from The Oregon Hophouse.