He is a ruler, an overlord, a top dog, a crowned head. In the richly varied domain of prokaryotic microorganisms, Jelly King reigns supreme. This Jelly King variant was conditioned on strawberries and rhubarb.
Rather than choosing between sour or hoppy, we decided to create a beer that would be both at the same time. Showcasing the aromatic benefits of a generous dry hop (Citra, Amarillo, and Cascade), harnessing the pleasing acidity of lactic acid producing bacteria (we use a 5-strain house blend), and coming to a bottle near you without a pesky 2 year slumber in oak, Jelly King is the fermented embodiment of having your cake and eating it too.
