Instead of using sourdough bread in the mash like we typically do, we added cornbread to the mash baked in-house at Jester King Kitchen!

We find the cornbread lends a pleasant textural character and subtle maize aroma. We fermented in stainless steel with our mixed culture, which always lends natural variation to the beer. In this case, we get restrained fruity esters in the nose, which lend a slight sort of Trappist character. All in all, we find Cornbread Kvass to be one of the more unique beers we've made, while simultaneously presenting quite "clean" and drinkable. As time passes, the acidity and funk will certainly become more present.

It was brewed in March and packaged in May. It was naturally conditioned in bottles and kegs.