2014 Austin Beer Week is nearly here, and we’ll be participating in a number of events throughout the week! The events officially begin on Friday, October 24th, but we have a few events leading up as well. Have a fun and safe week!
Tuesday, October 21st
6:00pm to 8:00pm at The Chive (98 San Jacinto Blvd., Austin, TX 78701) — Brew Talks hosted by Brewbound, a free, in-depth panel discussion regarding legislative issues facing brewers with Jester King Co-Owner and Managing Partner Ron Extract, Independence Brewing’s Amy Cartwright, and executive director of the Texas Craft Brewers Guild, Charles Vallhonrat.
Thursday, October 23rd
6:00pm to 8:00pm at WhichCraft Beer Store — Meet and Greet with Jester King Founder Jeffrey Stuffings. Jeff will be opening some barrel-aged, fruited sours from the Jester King cellar, and bottles of Das Wunderkind, Noble King, Le Petit Prince, El Cedro, Wytchmaker, and Provenance Orange & Grapefruit will be for sale.
Friday, October 24th
5:30pm at Billy’s On Burnet — Cask tapping of Wytchmaker Farmhouse Rye India Pale Ale with Jester King Artist Josh Cockrell.
Sunday, October 26th
12:00pm at Whole Foods Arbor Trails — Cask tapping of Wytchmaker Farmhouse Rye India Pale Ale
7:00pm at Drink Well — Jester King beer dinner. Co-Owner and Managing Partner Ron Extract will guide guests through the pairings, which include rare and not-yet-released Jester King beers. Tickets are $65 per person and available for purchase HERE.
Monday, October 27th
7:00pm at Hopfields — Beer dinner featuring the portfolio of Flood Independent Distribution. Tickets are $75 per person and available for purchase HERE.
Tuesday, October 28th
9:00pm at Flying Saucer — Art of the Sour Panel Discussion featuring Jester King Head Brewer Garrett Crowell and Jeff Young of Blue Owl Brewing. Garrett will sample Das Uberkind and Aurelian Lure while discussing Jester King’s sour beer making philosophy and techniques.
Wednesday, October 29th
2:00pm at The ABGB — State of the Craft Beer Industry Panel Discussion featuring Jester King Founder Jeffrey Stuffings, Executive Director of the Texas Craft Brewers Guild, Charles Vallhonrat, Jim Dow of The Cross Oak Group, Real Ale owner Brad Farbstein, and Ronnie Crocker of The Houston Chronicle.
5:30pm at The Draught House — Jester King Snörkel and El Cedro paired with dishes from East Side King.
Thursday, October 30th
6:00pm to 10:00pm at Jester King Brewery — Jester King Funk n’ Sour Fest. SOLD OUT
4 days ago
5 days ago
We’re very excited to introduce, Jester King / Live Oak:
…(or Kollaborationsbier for short) — our collaboration with Live Oak Brewing Co. in Austin, Texas! Live Oak is the oldest brewery in Austin, and the maker of some of the best German and Czech-style beers in the world. They are among the handful of breweries that inspired us to make beer in the first place, and we couldn’t be more pleased to have had the opportunity to work with them.
Kollaborationsbiermittschechischemhopfenundwilderbakterienhefekombination literally means “collaboration beer with Czech hops, wild yeast, and bacteria” in German. The inspiration for the beer came from two sources. First, we really wanted to make a beer with Live Oak, which again, is a brewery we love. Second, another hugely inspirational brewery for us, along with Live Oak, is Brasserie De La Senne in Brussels, Belgium. De La Senne makes one of our favorite beers called Taras Boulba, which embraces principles of subtlety, restraint, balance, and full attenuation. Its elegant combination of European malt character, hoppiness, dryness, and yeast aroma and flavor sets a benchmark for what beer can be. Coincidentally, one of the few American beers reminiscent of Taras Boulba in terms of its malt and hop character is Live Oak Pilz. We knew that to truly make a beer worthy of claiming inspiration from Taras Boulba, we’d need to turn to our friends at Live Oak for help!
In making Kollaborationsbier, we brewed a low gravity wort at Live Oak with Head Brewer Dusan Kwiatkowski. The wort was prepared using a traditional decoction mash, beginning with undermodified pilsner malt and then working it vigorously by separating out a portion of the mash, boiling it in the kettle, and then returning it to the mash tun. This creates some really tasty malt flavors in the wort that cannot be achieved through other methods. We then added a few hefty doses of Czech hops to the boil for a firm bitterness and floral, spicy hop aromas and flavors. After brewing and cooling the wort, we racked it into portable tanks and drove it from east Austin to the outskirts of town in the Texas Hill Country where Jester King Brewery is located, transferred it into one of our fermentation tanks, and inoculated it with our unique mixed culture of brewer’s yeast and naturally occurring wild yeast and bacteria. The beer fermented to complete dryness (0 degrees Plato or 1.000 specific gravity) and was naturally conditioned through refermentation in kegs, casks, and bottles. Kollaborationsbier is 4.2% alcohol by volume and 42 IBU. It was brewed using only City of Austin water, malted barley, and hops and fermented with brewer’s yeast, wild yeast, and bacteria.
Kollaborationsbier will be released at Jester King Brewery on Friday, October 24th when our tasting room opens at 4pm. We’re also excited to announce that on Saturday, October 25th at Noon, we’ll be joined by Live Oak owner Chip McElroy and Head Brewer Dusan Kwiatkowski. They’ll be bringing a cask of spund Helles Rauchlager with them for our tasting room! Kollaborationsbier will be available by the glass at Jester King Brewery. We’ll also have bottles available for sale (3,300 bottles available, 750ml, $12, limit 2 per customer per day). For the first weekend of bottle sales (October 24th through the 26th), only 1,000 bottles will be available. The art for Kollaborationsbier is by our own Josh Cockrell.
Jester King / Live Oak Kollaborationsbier
Brew day at Live Oak
Transporting wort from Live Oak to Jester King
Racking Live Oak wort into a fermentation tank at Jester King
9 days ago
Tickets to our 2014 Funk n’ Sour Fest will go on sale Thursday, October 16th at Noon. Here is the link to purchase tickets:
LINK TO PURCHASE TICKETS
This year’s fest, which will take place on Thursday, October 30th from 6:00pm to 10:00pm, pairs some of our favorite artisan beers, wines, and ciders with food from some of the very best restaurants in central Texas! We’ve created teams of chefs and brewers or wine makers to showcase the diverse connections between artisan foods and beverages, and to open up discussion between chefs, brewers, wine makers, and attendees. We could not be more excited about the lineup for the fest:
Dai Due paired with wines from La Cruz de Comal Wines
Noble Sandwich Co. paired with beers from 5 Stones Artisan Brewery
Contigo paired with beers from Jolly Pumpkin Artisan Ales
The Salty Sow paired with beers from Prairie Artisan Ales
The Monterey paired with beers from Brouwerij De Ranke
…and Qui paired with beers from Jester King Brewery
Tickets to Funk n’ Sour Fest are $75 and include 14 food and beverage pairings. Each restaurant will pair two small plates with two different beers or wines. In addition, tickets include a special cheese and cider pairing featuring selections from Antonelli’s Cheese Shop with Gobernador Sidra Naturala and a cider from Virtue Cider. 300 tickets are available. We will release a menu of the pairings closer in time to the fest.
We hope you’ll join us for this unique event set in the beautiful Hill Country surroundings of Jester King Brewery featuring pairings from some of the best chefs, brewers, wine makers, and cider makers we know!
12 days ago
Pre-order for Jester King custom cycling jerseys/kits ends this Friday, October 17th! We need to have them ordered by the end of this week to make sure they’re ready in time for holiday delivery. If you have interest in owning or giving as a gift a Jester King jersey, bib, or full kit, now is the time to order.
Please follow this link to order: LINK
19 days ago
We’re excited to announce that when our tasting room opens this Friday, October 10th at 4pm, we’ll be releasing our second blend of Omniscience & Proselytism — our barrel-aged, wild beer refermented with strawberries. For our second blend of Omniscience & Proselytism, we sent mature, sour beer aged for months in oak barrels into a foudre filled with several hundred pounds of strawberries. We then allowed the wild yeast and bacteria in the beer to referment the sugars in the fruit to complete dryness. The result is a tart, dry beer with interesting flavors and aromas from the fruit, as well as the yeast and bacteria. We don’t add fruit to flavor filtered and/or pasteurized beer to make a “beer cooler”. Rather, we ferment the fruit in the same way wine grapes are fermented to make wine, so that the finished beer is something greater than the sum of the parts.
Unlike our first blend of Omniscience & Proselytism, which used local strawberries, this blend used strawberries from Oregon. We prefer to use local ingredients whenever possible. However, the quality of our beer comes first. Regardless of the source of strawberries, we continue to only use fresh or fresh/frozen fruit. We do not use fruit concentrates, extracts or flavorings in our beer.
Omniscience & Proselytism was brewed with Hill Country well water, barley, wheat, and hops. It was fermented with our house blend of microorganisms consisting of brewers’ yeast and naturally occurring wild yeast and bacteria we cultured from the land that surrounds our brewery in the Texas Hill Country. It is 5.3% alcohol by volume, 3.2 pH, and has a finishing gravity of 1.002 (0.5 degrees Plato). It is unfiltered, unpasteurized, and 100% naturally conditioned.
Our first blend of Omniscience & Proselytism, released in October of 2013, was only available by the glass at our brewery. Our second blend will be available to go in 500ml bottles, as well as by the glass. Aside from a few special events, Omniscience & Proselytism will be exclusively available at Jester King Brewery. Roughly 3,000 bottles are available, and the bottle limit (500ml, $16) is one per customer per day.