Jester King Craft Brewery

Introducing Jester King Farm Tours

8 days ago

Farm Tour 3

Starting this Saturday, March 17th, we will be giving farm tours every Saturday at 2pm. Just like our brewery tours, the farm tours will be free and open to the public. Someone will holler from the footsteps of the brewery to announce the start of the tour. From there, Farmer Peppy will guide you to and through the farm. This is a great opportunity for folks to see just what Farmer Peppy and Michael have been up to these last few months and to watch the transformation over time.

Among other things, tour guests will learn about our farming philosophies, see the newly planted vineyard, hear about future farming plans, and lastly (and possibly most importantly), pet the goats! We have put a lot of time and energy into the farm and are pleased to be able to share our farming progress with you.

Farm Tours
Saturday — 2pm

Brewery Tours
Friday — 6pm
Saturday — 1pm, 3pm, and 5pm
Sunday — 1pm, 3pm, and 5pm

Farm Tour 4

Farm Tour 2

Farm Tour 1


Introducing Scratch Brewing Co. / Jester King Abscission

9 days ago

Jester King & Scratch Abscission 3-14-18--5

We’re pleased to announce Abscission — a collaboration with Scratch Brewing Co. in Ava, Illinois! Abscission is a 100% spontaneously fermented beer with grapevines, fallen leaves, spicebush, juniper branches, laurel and sassafras steeped overnight in the coolship as the wort chilled. It was brewed in February, 2016 when our wonderful friends Marika Josephson and Aaron Kleidon of Scratch rounded up a “winter harvest” from their farm, drove it to Texas, and added it to our coolship. The result is a beer unlike anything we’ve ever tasted before that’s uniquely tied to time, place and people.

Below is a film created by our friends at Frazer Pogue Collective that describes the philosophy and approach behind Abscission. Abscission is the scientific term for the process of leaves being dropped from a tree, as well as for a state of cell division. It comes from the Latin for “to cut away”.

The brewday with Scratch was a special one for us. Walking around Jester King with Aaron Kleidon of Scratch was an incredible experience. In the course of an hour, Aaron identified what seemed like two dozen different ingredients growing on the ranch that could be used to make beer. Aaron is a true master of his craft. He, along with his partner Marika, combine to create a treasure for beer in America. The brewday was made extra special by our former Head Brewer Garrett Crowell and Jester King Brewer Sean Spiller playing a guitar duo in our barrel room while the coolship filled.

In addition to the ingredients that steeped in the coolship, Abscission was brewed with Hill Country well water, native barley and wheat from Blacklands Malt, and aged hops from our barn. It was cooled overnight in our coolship, then racked to oak barrels for 100% spontaneous fermentation. It slowly fermented and matured for twenty-two months in oak before being blended in February, 2017. It was then 100% naturally conditioned through refermentation in kegs and bottles. Abscission is 5.5% alcohol by volume, 38 IBU, 3.4 pH, and has a finishing gravity of 1.003 (0.75 Plato).

Abscission will be released this Friday, March 16th when our tasting room opens at 4pm. It will be available by the glass and in bottles to go. We have about 1,200 bottles available (750ml/$22). The bottle limit is six per customer per day. Abscission will only be available for sale at our tasting room. This is due to the limited supply, as well as the fact that we’ll never be able to get federal label approval (COLA) for the beer with all the ingredients!

We hope you enjoy! Below are some photos from the special brewday and of the beer!

Aaron finding ingredients at Jester King

Marika and Aaron

JK Brewer Sean Spiller with Marika and Aaron

Garrett and Sean playing guitar

Ingredients in the coolship

Marika and baby George

Abscission fermenting a few days later

Jester King & Scratch Abscission 3-14-18--2
Tyler Malone / Second Shooter

Jester King & Scratch Abscission 3-14-18--3
Tyler Malone / Second Shooter

Jester King & Scratch Abscission 3-14-18--4
Tyler Malone / Second Shooter

Jester King & Scratch Abscission 3-14-18-
Tyler Malone / Second Shooter


Jester King Plants a Vineyard

11 days ago

LR-1719-2 (1)

We’re excited to announce the latest development in our farming program here at Jester King — the planting of a vineyard! By the end of March, we will have planted 1,500 grapevines across a 3.1 acres of land, all by hand. Jester King founder Michael Steffing and Farmer Peppy have been working intensely over the last few months removing tons of rocks, digging hundreds of holes and planting grapevines in the soil one-by-one.

So why plant a vineyard?

We love all-things fermentation at Jester King. The transformative ability of native yeast and bacteria — whether the medium be grains, fruit, dairy, meats or vegetables — excites and motivates us. We’ve also developed a passion for beer re-fermented with wine grapes over the years, as well as for wine itself. Although we’re not yet a producer, we take great pride in having an excellent selection of wine at our tasting room that mirrors the philosophy of our beer. Finally, we love the challenge. This is going to be a long, arduous process that will undoubtedly have many setbacks. Having gone through the nearly four-year process of creating our first spontaneously fermented beer, we’re eager for the next exercise in patience while waiting for nature to slowly unfold what it has to offer.

Jester King Farm 3-12-18-4574

What is our philosophy and inspiration for growing grapes and making wine?

For growing, our philosophy is to respect what naturally does well in central Texas. We’ve decided to primarily plant two varietals — Black Spanish (a.k.a. Lenoir) and Blanc du Bois, which have thicker skins and can stand the Texas heat. The other varietals we’re planting are on a more experimental basis. They include Albariño, Tempranillo, Carignan, Cinsault, Counoise, Dolcetto, Graciano, Grenache Noir, Malvasia Bianca, Marsanne, Mourvedre, Primitivo and Roussanne. Over time, we’ll see what does well and what fails to pan out in our soil.

We’ve decided not to have rows of tightly planted vines. Many vineyards prefer tight spacing for higher yields and for the ability to machine harvest. Typically, tight spacing results in growers training their vines upwards in order to lessen excessive shading of neighboring vines. With our setup, the grapes will be given all the room in the world to grow and coexist with the other plants we seeded on the land (legumes, native grasses, clover, radish, wildflowers, etc.) We are creating a landscape of plants that will all benefit from each other and will benefit the soil. It won’t be the prettiest vineyard in the world. Ours will look kind of “shrubby” and unkempt compared to the idyllic notion of a vineyard. But if all goes well, it should be sustainable and produce some really excellent grapes.

Jester King Farm 3-12-18-4592


We also watered each vine by hand with a mixture of water and wild yeast and bacteria from the brewery. The indigenous yeast and bacteria in our beer originally came from the land years ago, and we’ve gone full-cycle by reintroducing it to our land. Our intent is to microbially influence the soil and ultimately the character of the grapes. We only intend to water the grapevines for the first two years or so, and we’ll rely on dry farming after that. We’ve built a berm to hold rainwater in the vineyard, and we’ll graft and replant the vines that prove to be the most heat and drought resistant over time.

As far as making wine, it’s fair to say our philosophy is summed up by our good friend Lewis Dickson of La Cruz de Comal Wines. Lewis is fond of saying, “My secret is that there is no secret.” In other words, he resists the urge to manipulate the process and control all the inputs, so as to have mastery over the outcome. Much like how we make beer, he’s content to give the wine a nice home and allow it to make itself. As we ultimately make wine one day, we’ll embrace principles akin to how we make beer, such as spontaneous fermentation, dryness, acidity, minimal oak character, and interesting yeast complexity.

How have we gone about planting?

The hardest part has been the rock removal. Our farm is located on the Edwards Plateau and is known for its limestone. Michael and Peppy, along with the help of the Jester King family, have been toiling away all winter removing tons and tons of rocks by hand. The video below sums it up. While the limestone should one day influence the character of the wine, there were still a great deal of rocks that needed to be removed to plant a vineyard. Michael and Peppy created a system where they’d place a square on the ground, push all the rocks to the corners, then dig a hole in the middle and plant a grapevine. This tedious and laborious process has taken them all winter. Luckily for them, they’re just about finished as of this writing, just in time for spring.


What to expect in the future?

After working intensely for the last few months, the next step will be patience. We won’t hazard a guess as to how many years it will be before our grapes will be ready. We seek to one day harvest the grapes from our vineyard to referment with our beer, as well as to make natural wine. In the meantime, we look forward to you visiting the vineyard to see how its progress slowly unfolds!


Peppy, Farmer
Michael Steffing, Founder
Jeffrey Stuffings, Founder
Traci Walker, Wine Coordinator, Assistant Tasting Room Manager





LR-1704 (1)



Jester King Farm 3-12-18-

Jester King Farm 3-12-18-4596 (1)

Farmer Peppy

Mixture of water and our indigenous culture


Moving rocks to the corners, planting in the middle

JK team helping out

Planted grapevine


Jester King 2018 Cellar Release

16 days ago

UPDATE: 12/17/18

Cellar Release Continues Tomorrow — General Admission

Tomorrow we’ll continue our cellar release with the remaining bottles from today’s session for lottery winners. The release will be open to the general public. Bottles will go on sale at 12 Noon. We kindly ask that you not show up onsite before 10am. People showing up before then will be refused service.

Below is the list of the remaining bottles. The same bottle limits as today apply — 12 bottles per person with a maximum of six 500ml fruit refrementations.


2013 Das Wunderkind – 2 bottles (750ml/$15)
2013 El Cedro – 2 bottles (750ml/$15)

2014 Das Uberkind – 6 bottles (750ml/$20)
2014 Fantôme Del Rey – 46 bottles (750ml/$15)
2014 Figlet – 3 bottles (750ml/$15)
2014 Provenance Orange & Grapefruit – 15 bottles (750ml/$15)

2015 Commercial Suicide – 23 bottles (750ml/$11)
2015 El Cedro – 6 bottles (750ml/$15)
2015 Provenance Lemon & Lime – 6 bottles (750ml/$15)
2015 Provenance Orange & Grapefruit – 15 bottles (750ml/$15)
2015 Wytchmaker – 23 bottles (750ml/$15)

2016 Beachtimez Sportsketball – 12 bottles (750ml/$15)
2016 Boxer’s Revenge – 3 bottles (750ml/$20)
2016 Cerveza de Mezquite – 3 bottles (750ml/$15)
2016 Das Uberkind – 73 bottles (750ml/$20)
2016 Estival Dichotomous – 32 bottles (750ml/$15)
2016 Fen Tao – 35 bottles (500ml/$22)
2016 Feral Dampf – 10 bottles (750ml/$15)
2016 Figlet – 10 bottles (750ml/$15)
2016 Foudreweizen – 58 bottles (750ml/$15)
2016 Gotlandsdricka – 22 bottles (750ml/$15)
2016 Hibernal Dichotomous – 47 bottles (750ml/$15)
2016 La Vie en Rose – 14 bottles (750ml/$20)
2016 Multifarious – 16 bottles (750ml/$15)
2016 Nocturn Chrysalis – 66 bottles (500ml/$22)
2016 Ol’ Oi – 15 bottles (750ml/$20)
2016 Singalong Deathmatch – 33 bottles (750ml/$15)
2016 Snorkel – 40 bottles (750ml/$15)
2016 Space Waves – 32 bottles (750ml/$15)
2016 Vague Recollection – 24 bottles (750ml/$20)
2016 Vernal Dichotomous – 30 bottles (750ml/$15)

2017 Aurelian Lure – 136 bottles (500ml/$22)
2017 Biere de Coupage – 15 bottles (750ml/$20) (limit 2)
2017 Biere de Blanc du Bois – 31 bottles (500ml/$22)
2017 Biere de Syrah – 71 bottles (500ml/$22)
2017 Colour Five – 70 bottles (500ml/$22)
2017 Fen Tao – 132 bottles (500ml/$22)
2017 Mad Meg – 58 bottles (750ml/$15)
2017 Montmorency vs. Balaton – 18 bottles (500ml/$22)
2017 No Whalez Here – 5 bottles (750ml/$15)
2017 Omniscience & Proselytism – 77 bottles (500ml/$22)
2017 Queen’s Order – 8 bottles (750ml/$15)
2017 RU55 – 21 bottles (750ml/$20)
2017 Viking Metal – 48 bottles (750ml/$24) (limit 2)


Wicked Weed-2663

Over the years, we’ve held onto a few cases of many of the batches of beer we’ve made. As time has gone by, the beer has added up. We’re at the point now where we need to release some of our cellar beer to make room for more. So we’ve decided to host a cellar release at Jester King on Saturday, March 17th!

We’re holding a lottery for the chance to take part in the cellar release. We’ll randomly pick 250 lottery winners. If you win the lottery, you will receive a time slot between 10am to 7pm on the 17th. The higher up your name is on the winners list, the earlier time slot you’ll receive. Each lottery winner may purchase up to 12 bottles from the list below during her/his time slot. Bottle limits will apply for certain beers.

We also want to point out that our cellar release is not a recurring event. It’s something that is necessary for us at this point in time, but is unlikely to happen for a very long time, if ever.

Here’s the cellar list!

2013 Black Metal — 11 bottles (750ml/$15)
2013 Boxer’s Revenge — 13 bottles (750ml/$20)
2013 Das Wunderkind — 10 bottles (750ml/$15)
2013 El Cedro — 12 bottles (750ml/$15)

2014 Boxer’s Revenge — 10 bottles (750ml/$20)
2014 Das Uberkind — 25 bottles (750ml/$20)
2014 Fantôme Del Rey — 58 bottles (750ml/$15)
2014 Figlet — 12 bottles (750ml/$15)
2014 Provenance Orange & Grapefruit — 30 bottles (750ml/$15)
2014 Snorkel — 4 bottles (750ml/$15)

2015 Commercial Suicide — 30 bottles (750ml/$11)
2015 Autumnal Dichotomous — 31 bottles (750ml/$15)
2015 Boxer’s Revenge — 7 bottles (750ml/$20)
2015 El Cedro —34 bottles (750ml/$15)
2015 Foudreweizen — 22 bottles (750ml/$15)
2015 Kollaborationsbier — 16 bottles (750ml/$15)
2015 Le Petit Prince — 3 bottles (1.5L/$22)
2015 Le Petit Prince — 32 bottles (750ml/$11)
2015 Ol’ Oi — 67 bottles (750ml/$20)
2015 Provenance Lemon & Lime — 34 bottles (750ml/$15)
2015 Provenance Orange & Grapefruit — 16 bottles (750ml/$15)
2015 Wytchmaker — 37 bottles (750ml/$15)

2016 Atrial Rubicite — 59 bottles (500ml/$22)
2016 Aurelian Lure — 32 bottles (500ml/$22)
2016 Beachtimez Sportsketball — 19 bottles (750ml/$15)
2016 Black Metal — 15 bottles (750ml/$15)
2016 Biere de Blanc du Bois — 41 bottles (500ml/$22)
2016 Boxer’s Revenge — 2 bottles (750ml/$20)
2016 Cerveza de Mezquite — 3 bottles (750ml/$15)
2016 CRU-55 — 3 bottles (375mL/$20)
2016 Das Uberkind — 74 bottles (750ml/$20)
2016 Detritivore — 22 bottles (750ml/$20)
2016 Estival Dichotomous — 46 bottles (750ml/$15)
2016 Fen Tao — 72 bottles (500ml/$22)
2016 Feral Dampf — 20 bottles (750ml/$15)
2016 Figlet — 10 bottles (750ml/$15)
2016 Foudreweizen — 75 bottles (750ml/$15)
2016 Funk Metal — 4 bottles (750ml/$20)
2016 Grim Harvest — 16 bottles (750ml/$20)
2016 Gotlandsdricka — 25 bottles (750ml/$15)
2016 Hibernal Dichotomous — 51 bottles (750ml/$15)
2016 Kollaborationsbier — 4 bottles (750ml/$15)
2016 Kvass — 3 bottles (750ml/$15)
2016 La Vie en Rose — 66 bottles (750ml/$20)
2016 Montmorency vs. Balaton — 27 bottles (500ml/$22)
2016 Montmorency vs. Balaton — 4 bottles (1.5L/$80)
2016 Multifarious — 24 bottles (750ml/$15)
2016 Noble King — 24 bottles (750ml/$15)
2016 Nocturn Chrysalis — 112 bottles (500ml/$22)
2016 Ol’ Oi — 15 bottles (750ml/$20)
2016 Omniscience & Proselytism — 8 bottles (500ml/$22)
2016 Provenance Lemon & Lime — 3 bottles (750ml/$15)
2016 Rare Corals — 3 bottles (750ml/$15)
2016 RU55 — 39 bottles (750ml/$20)
2016 Simple Means — 66 bottles (750ml/$15)
2016 Singalong Deathmatch — 35 bottles (750ml/$15)
2016 Snorkel — 40 bottles (750ml/$15)
2016 Space Waves — 47 bottles (750ml/$15)
2016 Super Ultra Mega Hyperforce — 6 bottles (1.5L/$26)
2016 Vague Recollection — 45 bottles (750ml/$20)
2016 Vernal Dichotomous — 30 bottles (750ml/$15)
2016 Wytchmaker — 56 bottles (750ml/$15)

2017 Atrial Rubicite — 63 bottles (500ml/$22)
2017 Aurelian Lure — 151 bottles (500ml/$22)
2017 Biere de Coupage — 46 bottles (750ml/$20)
2017 Biere de Blanc du Bois — 188 bottles (500ml/$22)
2017 Biere de Syrah — 119 bottles (500ml/$22)
2017 Calvados Aurelian — 55 bottles (330mL/$20)
2017 Cherry Funk Metal — 30 bottles (750ml/$24)
2017 Colour 5 — 132 bottles (500ml/$22)
2017 Fair Voyage — 14 bottles (750ml/$15)
2017 Fen Tao — 157 bottles (500ml/$22)
2017 Mad Meg — 58 bottles (750ml/$15)
2017 Montmorency vs. Balaton — 95 bottles (500ml/$22)
2017 No Whalez Here — 6 bottles (750ml/$15)
2017 Omniscience & Proselytism — 113 bottles (500ml/$22)
2017 Queen’s Order — 14 bottles (750ml/$15)
2017 RU55 — 21 bottles (750ml/$20)
2017 Synthesis Analagous — 13 bottles (750ml/$22)
2017 Viking Metal — 71 bottles (750ml/$24)

For more details and to enter the lottery, please click on the link below:



Introducing Fonta Flora / Jester King Wanderflora

18 days ago


We’re very excited to introduce Wanderflora — a collaboration between our wonderful friends at Fonta Flora Brewery and Jester King! Wanderflora is a 100% spontaneously fermented beer where we steeped foraged fennel and nettle from North Carolina and foraged false pennyroyal from Texas overnight in our coolship, as the wort chilled. We then aged the beer in oak barrels for 18 months, and in bottles and kegs for another five months prior to release.

Wanderflora is a very special beer to us. Not only was it made with close friends and was an exercise in patience, it also closely embodies our philosophy of making agriculturally based and foraged beers. In the spring of 2016, Todd Boera of Fonta Flora traveled to Jester King. He brought North Carolina grown raw spelt and rolled oats, along with foraged fennel and nettle. We then walked the land around Jester King to see what else might go well with these ingredients. We ended up adding foraged false pennyroyal from around the brewery.

FF and AR-0442 (1)

FF and AR-0428 (1)

We turbid mashed with raw well water, barley, spelt and oats, then boiled with whole leaf aged hops from the attic of our barn, and knocked out into our coolship. We setup a basket in our coolship with all the foraged ingredients, which steeped in the wort as it cooled overnight. The next morning, we racked the wort out of the coolship and into oak barrels for 100% spontaneous fermentation. After 18 months of fermentation/maturation, we blended and packaged the beer in bottles and kegs. We then allowed it to mature for another five months through 100% natural refermentation in the serving vessel.

2016-04-27 17.29.59

2016-04-27 18.19.42

We’re really honored and proud to release Wanderflora. We think it’s a wonderful representation of our commonly held principles and philosophy with Fonta Flora, and it was a great exercise in fun and friendship.

Wanderflora is 5.1% alcohol by volume, 20 IBU, 3.4 pH, and has a finishing gravity of 1.003 (0.75 Plato). It was brewed in April 2016 and blended/packaged in October 2017. The art for Wanderflora was created by Josh Cockrell and was inspired by Fonta Flora’s Sara Maya.

Wanderflora will be released when our tasting room opens at 4pm on Friday, March 9th. It will be available by the glass and in bottles to go. We have about 1,800 bottles available (750ml/$22). The bottle limit is six per customer per day. Wanderflora will only be available for sale at our tasting room.









« Older