When the Paramount Room came to ask us to create a beer that would pair perfectly with their wagyu beef burger last fall we came up with Jinx Remover. We knew that any beer to properly live with a burger made from wagyu beef needed to have a plenty of caramel to accentuate the crust, but it also needs some tools to cut through that butter-rich fat.
To achieve this we blended our 100% brett fermented Cult of Ed and a caramel rich pale ale and, once combined, we dry-hopped the combination with American hops.
Jinx Remover hits the nose with the funky hay and horse known well to lovers of the Brettanomyces family. With both b. lambicus and b. claussenii used in the fermentation of Cult of Ed, you get plenty of funk up front. But the nose doesn't end there. We believe there's no better hop aromatic than Columbus' piney and floral bouquet to play along with the funk of brett, so we went against common knowledge and dry hopped with Columbus to great results. For a closing act, we've used one of our favorite yeasts to ferment the pale ale side of this blend - the same one we use in Brainwash - which creates a tart finish to clean up those fats and make way for another bite of Paramount Room's fantastic burger.
You can get Jinx Remover on draft with one of Paramount Room's wagyu burgers any night of the week for $16 only at the Paramount Room. That's a screaming deal and should not be missed.
But now - as of this very day - you can get your Jinx Remover, bottled conditioned in 750ml bottles at a few select stores here in Chicago. This is a very limited run that will be released slowly over the next few months. It's not to be missed, both because the beer is fantastic, but also the bottle artwork is spot-on.
Made as an homage to those magic candles you can find at your favorite bookstore or Botanica, Jinx Remover comes complete with mis-spellings, testimonials and even a ritual you can do to free yourself of the jinx that is hounding you.
