Batch One of Papillon won gold at 2014 FOBAB...though you may remember it as "We Can Do This Too, Cory King." We were able to get our grubby little hands on enough gin barrels for aging a big enough batch to actually bottle it (even if it is only 118 cases). Which is good because we have all these wild yeasts and bacteria around, and everyone here likes gin. The oldest beer in this blend has been in our first barrels (the ones that taught us you can't fit a full sized gin barrel in a Honda Civic) for three years and is blended with two year old beer from wine barrels and "freshened" with a little one year old wild ale also aged in wine. Unfortunately, all these barrels were pitched with varieties of our indigenous house cultures and not spontaneously fermented so we can't claim Jester King's Method Gueuze. Would have been pretty sweet to rename it "We Can Do That Too, Averie Swanson." Oh well. She's dead to us anyway.

Moderately acidic and highly floral. On the first sip, dense wood wood immediately supplies structural tannins before bursting with honeysuckle, gooseberry, juniper and lychee that flashes to jasmine in an unbelievably light, ephemeral finish. A study in duality. Subsequent search finds layers of funk, sweet tarts and a surprisingly present malt character for a beer this old.