Jester King Craft Brewery

Introducing SPON Blueberry & Pitaya and SPON Albariño & Blanc du Bois

4 hours ago


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We’re very pleased to introduce two new beers in our SPON series — SPON Blueberry & Pitaya and SPON Albariño & Blanc du Bois. Our SPON series are 100% spontaneously fermented beers produced using the traditional method of making authentic Belgian Lambic. For these two beers, we refermented one with Texas blueberries and pitaya (a.k.a. dragonfruit) and one with Texas Albariño & Blanc du Bois grapes.


Both beers are a blend of two year old spontaneously fermented beer created using this method:


1) A turbid mash of Hill Country well water and Texas malted barley and raw wheat;
2) A four hour boil with hops aged for at least two years in our barn;
3) Overnight cooling and inoculation of the entire batch of wort in our coolship;
4) 100% spontaneous fermentation;
5) Two years of aging and maturation in oak puncheons;
6) Blending;
7) Refermentation with fruit;
8) Packaging;
9) 100% refermentation and maturation of the beer in the serving vessel (kegs and bottles places on their sides) for several more months; and
10) No addition of any chemicals, preservatives, or artificial sweeteners at any point in the process.


Our inspiration and intent was to follow the traditional method of making authentic Belgian Lambic, but to do so with our own well water, local grain, aged hops, native yeast and bacteria, and Texas fruit, so as to create something entirely unique to our own environment in the Texas Hill Country.


SPON Blueberry & Pitaya is 5.7% alcohol by volume, 21 IBU, 3.3 pH, and has a finishing gravity of 1.002 (0.5 degrees Plato). It was packaged on February 2nd, 2017. Please note, there’s an inaccuracy on the front label. It says “blended on FEB 02 2017”, when this is actually the bottling date. SPON Albariño & Blanc du Bois is 6.7% alcohol by volume, 21 IBU, 3.4 pH, and also has a finishing gravity of 1.002 (0.5 degrees Plato). It was packaged on September 29th, 2016.


SPON Blueberry & Pitaya and SPON Albariño & Blanc du Bois will be released on Friday, June 30th when our tasting room opens at 4pm. Both beers will be available by the glass and in bottles to go. We have about 2,700 bottles (375ml/$25) of each beer for sale (5,400 bottles total). The bottle limit is three bottles of each beer (six bottles total) per customer per day. Aside from special events, each beer will only be available at Jester King.


Cheers,

Jeffrey Stuffings, Jester King


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Introducing 2017 Hibernal Dichotomous

7 days ago



We’re pleased to introduce 2017 Hibernal Dichotomous — our farmhouse ale brewed with grapefruit zest, fresh rosemary, and dried red chilis.


For our Dichotomous beers, our take on seasonality is a little outside the norm. We seek to make beer that’s of a particular season, rather than for a season. As a result, our Hibernal (or winter) Dichotomous is being released during the following Texas summer.


Here’s our Head Brewer Averie Swanson’s explanation of the motivation for 2017 Hibernal Dichotomous:


“(It) stemmed from the abundance of awesome Texas citrus that we have been working with over the last couple of months. Coming up with cool ideas for how to use it all has been fun. This particular flavor combination came to me while making baked grapefruits at home. I happened to have fresh rosemary, dried chili flakes, and brown sugar at the house and tried it on a whim. I really enjoyed how the heat of the chili and the depth of the rosemary highlighted the citrus notes, making them brighter in comparison. The brown sugar also helped tone down a bit of the bitterness in the grapefruit. Overall it was a pretty dynamic flavor experience. The recipe (for 2017 Hibernal Dichotomous) is an adaptation of that experience.”


2017 Hibernal Dichotomous was brewed with Hill Country well water, Texas pale malt from Blacklands Malt, malted spelt, honey malt, hops, grapefruit zest, fresh rosemary, and dried red chilis. It was fermented in stainless steel with our mixed culture of brewers yeast and native yeast and bacteria. We packaged 2017 Hibernal Dichotomous on April 19, 2017. It’s unfiltered, unpasteurized, 5.8 percent alcohol by volume, 21 IBU, 3.7 pH, and has a finishing gravity of 1.001 (0.25 degrees Plato).


2017 Hibernal Dichotomous will be released at Jester King on Friday, June 23rd at 4pm. It will be available by the glass and in bottles to go ($14/750ml). We have about 2,700 bottles. There’s no bottle limit. We anticipate that a small portion of the batch will be sent out for distribution in Texas.


Lastly, for those wondering about 2016 Autumnal Dichotomous, it’s still slowly fermenting / maturing and will be released when it’s ready!


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Tyler Malone / The Second Shooter


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Brewer Sean Spiller

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Introducing Jester King Saison Americaine

9 days ago


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We’re pleased to introduce Jester King Saison Americaine — our take on the modern-American, mixed culture saison.


Saison has been an elusive concept in modern brewing. It’s rare to encounter two brewers with precisely the same definition. In fact, the very lack of a clear definition has become somewhat synonymous with the style. For us at Jester King, saison means beer that is uniquely tied to a time, place, and people. We believe it should be inextricably tied to the water, agriculture, and microflora of a place, the seasonal and environmental fluctuations of time, and the desires, palates, and eccentricities of people. Add these variables together, and you get beer that’s entirely unique, incapable of reproduction, and simply would not exist but for this confluence.


Putting aside our general philosophy on saison, there’s another part of the definition that is open to interpretation as well — that is, the amount of sourness or acidity in saison. With plenty of notable exceptions, we think it’s fair to say that the classic, European examples of the style, tend to have less acidity than their New World, American counterparts. We’d argue that America’s love of sour beer has led to more examples of saison that display noticeable levels of acidity. Once again with plenty of exceptions, we believe wood-aged, mixed culture, sour saison has come to be an American hallmark of the style.


Overall, we’d say that we’ve leaned toward the classic, European approach at Jester King when it comes to saison. We’ve been heavily inspired by beers like De Ranke XX Bitter, De la Senne Zinnebir, Thiriez Extra, and Dupont Avril to make beers like Le Petit Prince, Noble King, Mad Meg, and more recently Colonel Toby and Final Entropy. However, in this case with Saison Americaine, we’ve intentionally employed variables such as lower hopping rates, foudre fermentation, and cooler temperatures to create a beer with more pronounced acidity. It’s name — Saison Americaine — refers to a modern-American interpretation of saison.


The creation of more acid driven American saison is something that’s a fairly recent phenomenon in our opinion, having become more common in the last five to ten years it seems. While fully embracing the more bitter, less acidic approach to saison-making, we view this as a good thing! As our artist Josh Cockrell writes, “Tradition without accompanying growth is doomed to decay. It is the metamorphosis of innovation into tradition that fortifies and preserves the foundation of human knowledge that we build upon. Without the continual process of adding new to old, the human legacy would be slowly lost to time.”


Saison Americaine was brewed on October 11th, 2016 with Hill Country well water, Texas pale malt from Blacklands Malt, German Vienna malt, raw wheat, and hops. It was fermented in an oak foudre for about two months with our mixed culture of brewers yeast and native yeast and bacteria. It was packaged on December 12th, 2016 and 100% naturally conditioned. Saison Americaine is unfiltered, unpasteurized, 5.2% alcohol by volume, 14 IBU, 3.2 pH, and has finishing gravity of 1.002 (0.5 degrees Plato). It will be released at Jester King at 4pm on Friday, June 23rd. Saison Americaine will be available by the glass and at bottles to go. We have about 3,300 bottles available (750ml/$14). There’s no bottle limit. We’re uncertain at the present time whether it will be distributed beyond our tasting room.


Cheers,


Jeffrey Stuffings
Founder
Jester King Brewery


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Photos by Tyler Malone / The Second Shooter


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Jester King Now Solar Powered!

14 days ago


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We’re very excited to announce that Jester King Brewery is now solar powered! Last month, we activated our new, 78 kilowatt solar power system, which is one of the larger systems in central Texas! We have three arrays of panels that cover most of our ~11,000 square foot roof. The arrays are oriented in different directions to catch solar energy throughout the whole day. This means that on a sunny day, the brewery can run 100% off of solar power, as well as send excess power back to the grid. Finally, the panels not only create energy, they also absorb thermal heat. This means that there’s less thermal transfer into our barrel room, which makes it less energy intensive to cool to fermentation temperature.


Solar energy at Jester King is the most recent step in making the brewery more sustainable. But we still have a long way to go! For instance, we still need to develop the ability to catch our own rainwater, treat our wastewater for irrigation, and power our boiler off of biofuels and/or brewery waste. In the years ahead, we will continue to make improvements that will ultimately make us a truly sustainable brewery.


We’d like to thank the U.S. Department of Agriculture for its grant assistance in helping us fund the project, as well as Circular Energy for their help and guidance installing the system.


Cheers,


Jeffrey Stuffings
Founder
Jester King Brewery



Aerial video of our solar panel system


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eGauge Solar Monitor dashboard

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Montmorency vs. Balaton Blend 4 Release

16 days ago



We’re excited to announce that Jester King Montmorency vs. Balaton Blend 4 will be released this Friday, June 16th at 4pm!


Montmorency vs. Balaton is our barrel aged sour beer refermented with Montmorency and Balaton cherries from Michigan. To make Montmorency vs. Balaton, we brew a medium gravity, pale wort with Hill Country well water, local malt from Blacklands Malt, and hops. We initially ferment it in a foudre or stainless tank with our mixed culture, then age it in neutral oak barrels for about eight to fourteen months. We then create a blend and referment it with about four pounds per gallon of cherries for about four weeks. Finally, the beer is naturally conditioned through refermentation in bottles and kegs.


Montmorency vs. Balaton Blend 4 is 6.1 percent alcohol by volume, 1.004 specific gravity (1 degree Plato), 9 IBU, and 3.4 pH. It was packaged on May 2nd, 2017. It will be released when our tasting room opens this Friday and will be available by the glass and in bottles to go. We have about 3,400 bottles available (500ml/$20) with a bottle limit of two bottles per customer per day. Outside of special events, Montmorency vs. Balaton will only be available at Jester King.


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