(Austin, TX) – We’re excited to introduce Final Entropy — our collaboration with Jackie O’s Pub & Brewery in Athens, Ohio. For Final Entropy, we kept things remarkably simple and made a Kolsch inspired beer. For those who’ve been following us throughout the years, you’ve probably noticed how in addition to making barrel aged sour beers inspired by breweries like Jolly Pumpkin, fruit refermentations inspired by breweries like De Ranke, and spontaneous fermentations inspired by breweries like Cantillon, sometimes we like to brew simple, little, hoppy, dry beers for enjoying around the brewery. A visit from our good friend Brad Clark of Jackie O’s gave us a chance to indulge in this desire.

We brewed with Hill Country well water, German malted barley, and Fuggles and Saaz hops. We fermented in stainless steel with our mixed culture. One thing we’ve learned over the years is that even though all our beer contains souring bacteria, if we brew with a pretty big dose of hops, our beer doesn’t become sour, at least not for quite a while. We love sour beer, but we don’t do sour for the sake of sour. We want balanced, drinkable beer, and sometimes that means making something bitter without much acidity. Like Yvan de Baets wrote, Saison is “either sour or very bitter”, and that’s something we can influence through our hop additions.

Final Entropy is 5.3% alcohol by volume, 1.001 specific gravity (0.3 degrees Plato), 45 IBU, and 4.3 pH. It was brewed on November 21, 2016 and packaged on January 3, 2017. It will be released at our tasting room on Friday, June 2nd at 4pm by the glass and in bottles to go. We have about 2,800 bottles available (750ml x $9), and we anticipate that some of the batch will be distributed outside our tasting room. There is no bottle limit. We also will have Final Entropy t-shirts for sale.