As we announced yesterday, we’ll be releasing 2016 Atrial Rubicite this Friday, July 22nd. Atrial Rubicite is our barrel aged sour beer fermented with our mixed culture of native yeast and bacteria, then refermented with raspberries. Between primary fermentation, extended barrel maturation, and refermentation with fruit, Atrial Rubicite takes around one year to make. This is our sixth blend ever. It’s 5.1% alcohol by volume, 14 IBU, 3.2 pH, and has a finishing gravity of 1.006 (1.5 Plato).
Here are the details for the release. It will be available at our tasting room in bottles and on draught starting at 4pm this Friday. We have 4,000 bottles available (500ml/$20). The bottle limit is two per customer per day. Outside of special events, Atrial Rubicite will only be available at Jester King and will not see distribution. We’ll be releasing the following quantities on these days:
Friday, 7/22 at 4pm — 1,500 bottles & four 50L kegs
Saturday, 7/23 at Noon — 2,000 bottles & six 50L kegs
Sunday, 7/24 at Noon — 500 bottles & two 50L kegs
We also have a special, local culinary surprise for Saturday afternoon! We hope you enjoy this year’s blend!
On Friday, July 8th at 7pm at Conservatory Food Hall & Beer Garden in Houston, Brewery Production Manager Averie Swanson will be hosting a beer dinner featuring the pairings below. Tickets are $70 and can be purchased by following this link:
JK/Tired Hands Cloudfeeder with Honey & Lime Miso Ramen w/ Honey Braised Pork Belly (vegetarian option) from Samurai Noodle – Houston
Snörkel with Fasolada, a traditional greek bean soup w/ White Beans, Tzatziki and Braised Lamb (vegetarian optional) from Myth Kafe
Figlet with TBA pairing from El Burro & the Bull Restaurant Group
Omniscience & Proselytism with Fig & Cream Fraiche Crepe w/ Prickly Pear Jam & Biscoff Cookies (vegetarian friendly) from Melange Creperie
Plus two special unannounced pours upon arrival!
This Friday, July 8th when our tasting room opens at 4pm, we’ll be releasing 2016 Montmorency vs. Balaton — our barrel aged sour beer refermented with cherries!
We’re going to try something new with this release. In an effort to try to cut down on the size of the initial push for bottles, and to give people who can’t make it to Jester King on Friday or Saturday a chance, we’re spreading the release across at least three days. We’ll have the following quantities of bottles and draught available on the upcoming weekend days:
Friday, July 8th — 1,000 bottles & four 50L kegs
Saturday, July 9th — 2,500 bottles & six 50L kegs
Sunday, July 10th — 1,000 bottles & two 50L kegs, plus any leftover bottles and/or draught
As you can see from the numbers above, we have a total of 4,500 bottles and twelve 50L kegs of 2016 Montmorency vs. Balaton. The bottle limit is two per customer per day. Bottles are $20 (500ml). Aside from special events, 2016 Montmorency vs. Balaton will not be available outside our tasting room.
We hope this plan gives people a little more flexibility in terms of getting bottles and/or draught. We’ll see how it goes. We’re not tied to this experiment and aren’t claiming it to be the new normal. We hope you enjoy our 2016 batch. We’re really pleased with how it turned out!
When our tasting room opens this Friday, June 24th at 4pm, we’ll be releasing Beachtimez Sportzketball — our Grisette refermented with Texas loquats brewed in collaboration with Green Bench Brewing Co. in Saint Petersburg, Florida!
Green Bench, in my opinion, is one of the best makers in the world of Grisette-inspired beer. According to Phil Markowski’s Farmhouse Ales, Grisette was a low alcohol, dry, and refreshing style of beer that originated in the late 1,800’s along the modern day Franco-Belgian border to serve a growing population of stone and coal miners. I first tasted Green Bench’s Grisette last summer, and instantly became a huge fan of their interpretation of the style. We sought to achieve the wonderful, starchy, grainy malt complexity of their Grisette, along with its quenching, lactic sourness. Beachtimez Sportzketball can be considered as an ode to Green Bench Les Grisettes, but with the local touch of Texas loquats. Loquats, by the way, hang from the branches of a lot of trees around town during the spring in Austin. We considered a nighttime guerilla raid to get them, but fortunately some local friends and Jester King employees helped us out!
The artwork for Beachtimez Sportzketball, created by our in-house artist Josh Cockrell, was inspired by spending an afternoon at the beach in Saint Petersburg, Florida with Khris, Dan, and Kristin of Green Bench playing frisbee and
tackle touch football. The photography above is by Tyler Malone of The Second Shooter.
Beachtimez Sportzketball was brewed on March 24, 2016 with Hill Country well water, malted barley, malted wheat, raw wheat, and hops. It was fermented in stainless steel with our mixed culture of brewers yeast, and native yeast and bacteria harvested from the land and air around our brewery. It was then refermented in stainless steel with loquats grown here in central Texas. It was then packaged on April 26, 2016 and 100% naturally conditioned in bottles, kegs, and casks. Around the time of packaging, Beachtimez Sportzketball was 4.5% alcohol by volume, 26 IBU, 3.6 pH, and had a specific gravity of 1.000 (0 degrees Plato).
Beachtimez Sportzketball will go on sale at our tasting room at 4pm on Friday, June 24th. It will be available by the glass, as well as to go in 750ml bottles ($14/bottle). There will be no bottle limit, at least for the first weekend of sale. Approximately 3,000 bottles are available. At this point, we don’t see Beachtimez Sportzketball being available outside our tasting room aside from special events.
— Jeff Stuffings, Founder
Loquats (Not the actual ones we refermented. We forgot to take photos!)
(l to r) Sean Spiller, Garrett Crowell, Khris Johnson, Jeffrey Stuffings, Ismael Salas
Khris, Kristin, and Dan of Green Bench
We’re excited to announce that this Saturday, June 25th at Noon, we’ll be hosting the Texas release of Wicked Weed Brewing out of Asheville, North Carolina!
We’ll have the following Wicked Weed beers available at our tasting room, both by the glass and at bottles to go:
Marina — American sour ale refermented with peaches and apricots
200 bottles, 500ml, $18.50/bottle, limit 1
La Bonté Plum — Tart farmhouse ale with plums
200 bottles, 500ml, $13/bottle, limit 1
Oblivion — Sour red ale aged in wine barrels with blackberries and dates
100 bottles, 500ml, $18.50/bottle, limit 1
The Parking Lot — Grisette brewed in collaboration with Jester King
800 bottles, 500ml, $14/bottle, limit 4
We’re also very excited to announce that Wicked Weed Owner/Head Blender Walt Dickinson will be at Jester King on the 25th for the release! Walt is a wealth of knowledge when it comes to making farmhouse ales and barrel aged sour beers, so we look forward to our guests having the opportunity to meet him.
“Wicked Weed is a very special brewery and friend to us. It’s frankly amazing what they have achieved in the beer world in a relatively short amount of time. They are making some of the most complex, enjoyable, well-executed, drinkable farmhouse ales and barrel aged sour beers in America, and we’re incredibly excited to pour their beer next to ours. We’re also very grateful to have the support of our friends at Flood Independent Distribution in bringing Wicked Weed to Texas,” says Jester King Founder Jeffrey Stuffings.
The release will be only the second time in our history that one of our collaboration beers brewed abroad will make it into Texas. The licensing fee structure in Texas makes it very difficult for small, out-of-state brewers to sell their beer in our state.
We hope you’ll join us Saturday for the release! Here’s some images of the bottles, courtesy of Tyler Malone of The Second Shooter :