Jester King Craft Brewery

Elements of Composition Blend 1 Release this Friday

20 hours ago


We’re thrilled to announce that this Friday, February 23rd at 4pm we’ll be releasing Elements of Composition Blend 1! Elements of Composition is our collaboration with De Garde Brewing in Tillamook, Oregon and Sante Adairius Rustic Ales in Capitola, California.

When blend 1 first debuted at De Garde in December of 2016 we called it, “a blend of beer and friendship spanning the course of years.” Well, we’d say that’s even more the case now. Elements of Composition (or EoC for short) was blended all the way back in February of 2016. It has been in bottle now for two years.

Even before blending, it was quite old. We took three year old, 100% spontaneously fermented beer from De Garde and blended it with two year old, 100% spontaneously fermented beer from Jester King, and mature, foudre aged saison from Sante Adairius. Here’s another way to look at how old the beer is at this point — its oldest component was brewed in 2013.

Why does the age of the blend matter? The coolest thing in our opinion about EoC is combining microorganisms from De Garde, Sante Adairius and Jester King, then seeing how they slowly transform the beer. Fermentation is remarkable process to say the least. Seven years in, we’re continually surprised by what wild yeast and bacteria can do to a beer as it matures. Despite being around beer 24/7, year-in and year-out, we don’t get bored with fermentation flavors and aromas. They’re ever changing. When we met in Tillamook in early 2016 to blend EoC, we knew we were just creating a rough manuscript for the beer. We knew the yeast and bacteria would take what we blended and transform it over time into a finished composition (pun intended). At this point, the microbes have now had two full years to slowly take the blend in the direction they’ve figuratively chosen, and we’re excited to share what has transpired.

So why has it taken over a year from the initial release at De Garde for the beer to be finally be released at Jester King? Unfortunately, we ran into label approval issues with the State of Texas. The State believes that the EoC Blend 1 label violates the three-tier system. Its position is that because De Garde is a “manufacturer” of beer, its label cannot bare the name or mark of Jester King because we are a “retailer” of beer. De Garde is in Tier 1 (manufacturing), and we are in Tier 3 (retailing), even though we’re a brewery too (we promise). The State believes having a retailer’s mark on a manufacturer’s label creates an unfair trade benefit for the retailer. Essentially, as we see it, the State is trying to prevent a manufacturer from cozying up to an individual retailer and getting special favors by putting the retailer’s name on its product.

While we understand the State’s rationale and realize the law is designed to fight corruption, we don’t think the law was written with the intent of stopping breweries from collaborating. We think the State is widely casting the law like a giant net, rather than using it like a scalpel to fight instances of corruption. Unfortunately, EoC has gotten tangled up in this broad net.

It’s our belief that breweries should be able to publicly state truthful, accurate information about a beer. The public has the right to know who made a beer and how it was made. We believe the State’s position violates our First Amendment rights to tell the truth about a collaboration beer.

In the past, we’ve stood up for our First Amendment rights. Back in 2011, we won a lawsuit against the State over being able to call beer “beer” and being able to tell our customers where our beer is sold. In this instance, rather than waiting who knows how long for a lawsuit to be decided, we capitulated and agreed for our name and logo to be removed from the EoC Blend 1 label. As you can see from the photos below, new labels were printed with Jester King edited out.

We hope this issue can be worked out amicably with the State in the future. We don’t want to continue on forever with this farce.

As we mentioned, EoC Blend 1 will be released at our tasting room this Friday at 4pm. We have approximately 500 bottles available (750ml/$28). The bottle limit is one per customer per day. We do not have any kegs or bottles to pour, so it will not be available by the glass.

We hope you enjoy this multi-year experiment in blending and fermentation! It was created with two of the breweries we have the highest level of respect and admiration for. We could not be more grateful for the opportunity to work with such special people at De Garde and Sante Adairius, and we believe the results truly are a blend of beer and friendship spanning the course of years.


Jeffrey Stuffings
Founder, Jester King Brewery


Mad Meg Batch 17 - Provision Ale

4 days ago

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We will be releasing Mad Meg Batch 17 at 4pm today, February 16th. Mad Meg is a Provision Ale, or “bière de provision,” essentially meaning a beer suitable for keeping. With the presence of a higher ABV, we find that the funk and acidity often found in our beer tends to stay at bay in Mad Meg. The inspiration for this beer comes from the French brewery Brasserie Thiriez as well as Brasserie Dupont Avec Les Bons Vœux.

This batch of Mad Meg is 7.6% alcohol by volume, 25.5 IBU, 3.99 pH, and has a finishing gravity of 1.007. It was brewed on October 19th, 2017, fermented in our stainless steel horizontal tanks, and packaged on December 12, 2017. Mad Meg will be available by the glass and as bottles to go. We have about 1,700 bottles available (750ml/$13). We anticipate distribution of Mad Meg Batch 17 in Texas.


Jester King Cerveza de Mezquite Batch 2

6 days ago


This Friday, February 16th, we will be releasing our second batch of Cerveza de Mezquite.

The base beer was brewed on November 28th and 29th, 2017 with malted barley from Blacklands Malt, malted wheat, rolled oats, and Millennium hops. Cerveza de Mezquite was fermented in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria. It was packaged on January 23rd and 24th, 2018 and 100% naturally conditioned through refermentation in bottles and kegs. At the time of packaging, Cerveza de Mezquite was 5.3% alcohol by volume, 27 IBU, 3.92 pH, and 1.005 specific gravity (1.3 degrees Plato).

The mesquite beans for this beer were harvested in Rankin, Texas by Jason Brazil on his family ranch. They were roasted and milled by Sandeep Gyawali of Miche Bread and Texas Mesquite Bean Movement.

This is what Sandeep has to say about mesquite beans:

Mesquite beans are native to Texas and were the primary food source for the indigenous peoples of the American Southwest. Due to the mesquite tree’s importance in nutrition, spirituality, medicine, textile, and even forecasting weather, it was considered “the tree of life” by many cultures. Land with an abundance of mesquite was fought for and protected. The story these days is very different, and many see this tree as a scourge to be tamed, though mesquite is winning that battle as the overwhelmingly dominant tree of Texas. But if we can’t beat it, let’s eat it. It’s the native flavor of this land. Let’s work together to reclaim it as part of our local identity.

And Jester King brewer Sean Spiller notes on brewing our second batch of Cerveza de Mezquite:

For this batch of Cerveza de Mezquite, we opted to add the mesquite bean flour during the mash as opposed to the whirlpool addition utilized in batch one. We wanted to minimize astringency from the combination of higher temperatures and the tannic mesquite shell. The roasted mesquite flour has a huge aroma of brown sugar and allspice, and is also quite sweet, contributing a lot of fermentable sugar. For the grist we used mostly Blacklands Malt, including a new one called Amber Waves that pairs quite nicely with the mesquite. This beer showcases some of the versatility of the mesquite pod, and we’re happy to be working with Sandeep to bring about the awareness of this unique ingredient.

Sandeep will be on-site in the tasting room on Friday, February 16th, 5pm – 7pm for the release.

We will release Cerveza de Mezquite in our tasting room at 4pm on Friday, February 16th. It will be available by the glass and in bottles to go (750ml/$14). Approximately 6,900 bottles are available. We expect Cerveza de Mezquite to see distribution in Texas.


2018 Simple Means — Smoked Farmhouse Altbier

11 days ago

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Today we’re releasing this year’s batch of Simple Means — Smoked Farmhouse Altbier. Altbier simply means “old beer” in German, and is traditional to the city and surrounding area of Düsseldorf, Germany. Altbier is a style that excites us because of its simplicity and drinkability. It’s easy to lose count of how many glasses of Altbier you’ve had in a session.

For our take on an Altbier, we felt the toasty notes from the malt played well with a fairly restrained dose of smoked malt. We added 23% beechwood smoked malt from Weyermann to a base of pale barley malt from Blacklands Malt. We then brewed with a fairly large dose of Perle hops at the start of the boil to keep the acidity in the beer from mixed culture fermentation at bay. Overall, Simple Means is an exercise in simplicity and restraint and is just good beer for drinking in our opinion.

This year’s batch (number four) was brewed in late October of last year and bottled in early January of this year. It’s 5.1% alcohol by volume, 26 IBU, 4.0 pH, and finished at 1.005 (1.25 Plato), which is a slightly sweet finish for our beer. It will be released Friday, February 9th at 4pm at our tasting room. It will be available by the glass and in bottles to go. We have about 6,000 bottles available (750ml/$12/no bottle limit). Simple Means will be distributed beyond out tasting room by our friends at Flood Independent Distribution.

We hope you enjoy!

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Jester King-9943


Blog Post From Farmer Peppy — All Hail Goats!

12 days ago


Redevelopment of land can be implemented through many practices, though none are quite as powerful and enjoyable as the introduction of animals. When performed incorrectly the results can be catastrophic. Overgrazing specifically has plagued the state of Texas, destroying the soil and microbiology of the Earth. To ensure this never occurs, one must remain within the optimal carrying capacity each acre provides. Our starting herd will be well within these ranks as it is currently staffed by tiny goats and a goose.


A goat herd is operated as a matriarchy, meaning it is led through female empowerment of the Queen. In this case it is Luna. ALL HAIL LUNA! She is a full-blooded Nigerian Dwarf; It is under her guidance and wisdom that the unit operates as one. Luna is currently pregnant with an estimated four babies — three chambered to her right side with one more on the left. Having reached her full gestation period of 150 days, she is set to kid out at any day.


The only non-horned companion is our French Toulouse goose, Lucy. Her job is to perform as eyes and ears in search of strangers and predators, a scout if you will, to alert others of imminent danger. Though not much of a fighter, sometimes just acknowledging the enemy can be enough to thwart any damage. For those of you that have a respectable fear of geese, there is no need to worry, being raised from a gosling with the goats, she simply enjoys eating grass on a warm, sunny day.


Our plan for these beasts is to implement a holistic grazing strategy which simply converts subsoil into topsoil continuously over time. Goats specifically being a browser/forager perform the great duty of breaking down woody species to make room for more diverse pasture grasses. Their four-chambered ruminant stomachs convert these woody species that are inedible to humans into meat or dairy, extending life on this planet.


We have only begun the building of this mob and are in need of a few more recruits. First, a Livestock Guardian Dog (LGD), Anatolian, Wolf-Hybrid, or Plott Hound to serve as a protector from nearby predators which include Bobcat, Coyote, Mountain Lion, and Jaguarundi. Secondly, we are looking for a baby alpaca, Huacaya preferred. Please email if you have any leads. Shortly we will be opening up the grounds for touring so that our patrons can meet and greet with all these lovely animals.

This Saturday, we will be tossing rocks to make room for farming projects. If you’re interested in volunteering for work and meeting the herd, email for details.

— Peppy
Jester King Farmer


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