"It’s clean and crisp with a nice American hop bite. While there were plenty of great beers throughout the year, none were as easy to drink while still being flavorful. Even better, it won't burn you out if you drink pint after pint." -- Ben Brausen, writer, Craft Beer Time
"Every few years a beer comes out that transcends the craft-brewing industry -- one so much more than just a great representation of its style or its brewery. SPON is exactly that! Created using the method of authentic Belgian gueuze: a blend of one-, two-, and three-year-old 100% spontaneously fermented beer. As my fermented brother Jeffrey Stuffings puts it, 'Méthode Gueuze -- pioneered by breweries like Cantillon -- stems from a desire to protect this traditional method lest it become so watered down, confused, and bastardized that it essentially becomes meaningless.'
"He and his team at Jester King interpret this heritage in the most thoughtful way possible. It involves well water, Texas malted barley, and raw wheat, turbid mash, and a long boil with aged hops and wort chilled and inoculated in a copper coolship. Then it's fermented in oak barrels and naturally conditioned. The second you hear the pop of the cork, your nasal senses are flooded with the undeniable funk of what I lovingly call 'cat piss and burnt hair.' Every sip reveals a new layer of flavor dynamics that an aged fine wine aspires to. Super-tight bubbles and a backbone acidity keep you salivating for more and more." -- Jensen Cummings, Certified Cicerone, Brewed Food