Jester King Craft Brewery

2017 Jester King Bière de Blanc du Bois

2 days ago


2


This Friday, October 20th, we are releasing 2017 Jester King Bière de Blanc du Bois — our barrel-aged farmhouse ale refermented with Texas Hill Country Blanc du Bois grapes!


Blanc du Bois grapes are pretty special to us. For starters, they taste wonderful and produce beautiful flavors when fermented. Beyond that, they’re grown in the Hill Country and played an important role in Texas wine. Blanc du Bois was bred to be be resistant to Pierce’s Disease, a bacterial disease that often affects grapevines in the south/southeast region of the United States.


For 2017 Bière de Blanc du Bois, we refermented 1,100 pounds of Blanc du Bois grapes from Torre di Pietra Vineyards in Fredericksburg, Texas with about twelve oak barrels (~2,700 liters) of Jester King Das Überkind. The base beer was blended from barrel stock ranging from about eight to fourteen months old. After refermentation, the blend was packaged on September 7th, 2017 and naturally conditioned through refermentation in the serving vessel. At the time of packaging, the blend was 6.9 percent alcohol by volume, 10 IBU, 3.5 pH, and 0.999 specific gravity (-0.25 Plato). This is our fourth blend of Bière de Blanc du Bois.


2017 Bière de Blanc du Bois will be released when our tasting room opens at 4pm on Friday, October 20th. It will be available by the glass in and bottles to go (500ml/$20). We have about 2,300 bottles available with a bottle limit of three bottles per person per day. Aside from special events, 2017 Bière de Blanc du Bois will only be available at our tasting room.


1


4


5


6


---

Introducing Jester King No Whalez Here

4 days ago


2


This Friday, we’re pleased to introduce Jester King No Whalez Here — our farmhouse witbier made with Texas coriander, house-dried Texas tangerines, and hand-harvested lavender from the flower beds in front of the brewery.


No Whalez Here was brewed on June 12, 2017 with Hill Country well water, White Horn pilsner malt from Blacklands, malted wheat, raw wheat, flaked wheat, Carafoam malt, rolled oats, hops, fresh-crushed Texas coriander, Texas tangerines, and Texas lavender. It was fermented in a horizontal stainless steel tank with our mixed culture of brewers yeast, native yeast, and native bacteria. It was packaged on July 24th, 2017 and naturally refermented in bottles and kegs. Like all our beers, it is unfiltered and unpasteurized.


The beer is 6.8% alcohol by volume, 1.000 specific gravity (0 Plato), 31 IBU, 4.3 pH. It will be released at our tasting room at 4pm on Friday, October 20th. It will be available by the glass and in bottles to go (750ml/$13). We have about 2,300 bottles available. There’s no bottle limit, and we expect for a portion of the batch to be distributed.


7


6


5


4


1


3

---

The Wine Program at Jester King

11 days ago


LR-0329


At Jester King Brewery, the beer is the star of the show, but much effort has been put into cultivating our wine selection. The wine program here at Jester King is something we have been nurturing and growing over the years, and our goal is to have our wine selection parallel and complement what we do with our beer. Because our beer is deeply philosophically driven, we strive to represent beverages that are as well-crafted whether it be beer, cider or wine. Headed by Traci Walker as the Wine Coordinator, Dan Largess and Courtney Schwamb round it out to create the Wine Team.


The primary motivation of our brewing efforts here at Jester King is to capture a sense of time, place and people. Our beer encapsulates the unique character under the conditions in which it is made. Water, grain, hops, and yeast make up the foundation for beer. Our water is raw Texas hill country water sourced from an on-site well. We source grain from the only micro-maltster in Texas, Blacklands Malts in Leander, who works closely with local farmers to obtain grain for malting. And lastly, our yeast is not lab-derived yeast, and not even simply yeast, but in fact a mixed culture of yeast and bacteria indigenous to the region and collected from plants and flowers on our land, while our spontaneous beers employ ambient microorganisms for fermentation. Any additional ingredients or adjuncts are sourced from farmers and growers that we have a relationship with and know are thoughtfully grown. We frequently use the term “terroir” when discussing our beers with the effort we put into having our beer represent the flavors of our land, however, the term “terroir” is typically used in the winemaking world. This really gets to the heart of what we are trying to capture here; the flavors relating to the time, place, and people involved in the creation of the beer which cannot be replicated or recreated elsewhere.



Wine is the product of fermented grapes. It should be as simple as that, but in fact, hundreds of additional ingredients and chemicals can be added to a wine and producers are not required to notate these ingredients on the bottle. This is a standard practice in the wine industry and because of this, wine has become an extremely industrialized product, losing authenticity and therefore its terroir. The natural wine movement is essentially a push back in response to the over-industrialization of this industry. Rather than looking to technology, chemicals, and specific yeast strains to influence a wine, natural winemakers use the old world methods of viticulture and winemaking that harken back to how wine was made for centuries. It is these practices that give us a truly honest expression of the final product.


When sourcing wines for our Wine List, we think about what we would look for in anything we source for our beers. We look for those natural winemakers whose philosophies mirror our own – winemakers who work intimately with growers or better yet grow their own grapes, producers who intentionally oppose the use of preservatives and colorings that can go into mass-produced wines, and wines that are naturally fermented with native microorganisms. We want to represent those small producers making honest wines that uniquely tell the story of their origin on your palate.


We strive to curate a wine list that represents those who have taken strides for this movement in natural winemaking. Producers such as young Sicilian winemaker, Arianna Occhipinti, who from the start of age 16, has been an advocate for organic and biodynamic farming, hand harvesting, and natural fermentation. Or Brendan Tracey, American punk rocker turned French winemaker, who implores a mixture of cutting edge and traditional winemaking techniques to result in an uninhibited wine that captures the spirit of his land and of himself. We simply cannot fail to mention a true comrade in Texas terroir, Lewis Dickson of La Cruz de Comal. Located in Canyon Lake, Texas, Lewis operates a small vineyard that produces true natural Texas wines. His farming practices adhere to the same philosophy and mentality as us, using minimum human interference and utilizing spontaneous fermentation in order to let the quality of his grapes come through in a honest and wonderfully balanced finished product. His wine is bottled by hand, without fining or filtration, and without the addition of sulfites. In tasting his grapes at harvest, it is easy to see that a truly unique wine first begins with honest farming. Considering his efforts in the natural wine movement, especially here in Texas, we like to think of Lewis Dickson as the analogous wine producer to us.


Another goal for us as a Wine Team is to bridge the gap in folks’ minds between the worlds of wine and beer – both being fermented beverages. It is often that our beer making processes relate more closely to winemaking than to commercial brewing. In recent years, we have worked closely with Texas vineyards to source a wide variety of grape varietals for our fruited sours and spontaneous fruited blends. We feel that these beers in particular, are a step in closing that gap between beer and wine with their fruity complexity and tannins that shine through in the final product.


We find a kinship with our fellow producers and are extremely lucky to work hand in hand with folks that have a similar philosophy, and it is those producers that we choose to showcase in our wine program. Ultimately, we fill our Wine List with winemakers that remind us of our own mantra as a brewery of making a product that reminds us of a time, place and people.

Cheers,

Traci Walker, Wine Coordinator, Assistant Tasting Room Manager
Dan Largess, Assistant Tasting Room Manager, Wine Team
Courtney Schwamb, Beverage Director, Associate Tasting Room Manager



---

2017 Jester King Kvass

11 days ago


Braindead 2-8437


This Friday, October 13th at 4pm, we’ll be releasing our 2017 batch of Kvass! Kvass is our farmhouse ale brewed with rye bread from Miche in Austin.


For this year’s Kvass, we added 300 pounds of rye bread (twice the amount as 2016) to a mash consisting of 60% Munich malt and 40% rye (malted, flaked, and raw). It was fermented in stainless steel with our mixed culture of brewers yeast and native yeast and bacteria. It was packaged on September 6, 2017 and naturally refermented in bottles and kegs. 2017 Kvass is 4.4% alcohol by volume, 26 IBU, 4.0 pH, and has a finishing gravity of 1.002 (0.5 Plato).


2017 Kvass will be available by the glass and in bottles to go in our tasting room. We have about 2,900 bottles available (750ml/$13), and there’s no bottle limit. We expect for some of 2017 Kvass to be distributed beyond our tasting room.


---

2017 Funk n' Sour Fest Tickets on Sale!

11 days ago



We’re excited to once again be hosting Jester King Funk n’ Sour Fest this October 26th from 7-10pm! The event celebrates food and drink by pairing some of our absolute favorite restaurants with some of the best breweries, wineries and cideries we know!


This year we’ve organized the following partnerships listed below. We couldn’t be more excited about this list and believe it to be truly special / one of a kind. Check it out! Each restaurant will prepare two small dishes to be paired with two beers, wines or ciders from their partner.


Antonelli’s Cheese Shop with Jester King Brewery (welcome beer/cheese pairing)
The Beer Plant with Jolly Pumpkin Artisan Ales
The Brewer’s Table with Jester King Brewery
Dai Due with Live Oak Brewing
The Hollow with Lewis Wines
Kemuri Tatsu-Ya with Blue Owl Brewing Co.
Launderette with Shacksbury Cidery
L’Oca d’Oro with American Solera
Lox Box & Barrel with Texas Keeper Cider
Noble Sandwich Co. with The Bruery Terreux
Salty Sow with Lazarus Brewing Co.
Texas French Bread with Cruz de Comal Wines
Uchiko with 5 Stones Artisan Brewing

All the teams are currently working on their pairings and we will update the event page as they are submitted.

Music will be provided by The Jon Klekman Quartet


Guests are free to experience the pairings as many times as they’d like while supplies last. Like all our events, we strive to create a relaxed, low-key, comfortable environment for guests to enjoy the Hill Country.


Tickets are $85+ ticketing fee. Three hundred tickets are available. We hope you’ll join us for what we believe to be one of the highlights of the Austin food and drink year. Cheers!




Get Tickets


---

« Older