We’re expanding our tasting room hours for the summer! On Sundays, we’ll close at 9pm instead of 6pm. This will start on Sunday, May 24th (Memorial Day weekend) and go through at least Sunday, September 6th (Labor Day weekend).
We’ll also have expanded hours during the summer holiday weekends. Here are our hours:
Memorial Day Weekend
Friday, May 22nd — 12-10pm
Saturday, May 23rd — 12-10pm
Sunday, May 24th — 12-9pm
Monday, May 25th — 12-6pm
Independence Day Weekend
Friday, July 3rd — 12-10pm
Saturday, July 4th — 12-10pm
Sunday, July 5th — 12-9pm
Labor Day Weekend
Friday, September 4th — 12-10pm
Saturday, September 5th — 12-10pm
Sunday, September 6th — 12-9pm
Monday, September 7th — 12-6pm
We’re pleased to introduce Jester King Coquetier. Brewed with cubeb peppercorns, anise seed, lemon zest, and lemon juice, Coquetier is inspired by the woody, herbal, floral, and citrus character of the traditional New Orleans cocktail Sazerac. Lemon zest recalls the cocktail’s traditional garnish, a thin sliver of lemon peel resting on the rim of the glass. The beer was aged in French brandy barrels, as the cocktail originally called for Cognac brandy.
Coquetier was brewed in April of 2014 with Hill Country well water, barley, rye, hops, cubeb peppercorns, anise seed, lemon zest, and lemon juice. It was initially fermented in stainless steel with a mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. It then spent seven months continuing to slowly ferment and mature in 600 liter French brandy barrels. It was then refermented in bottles, kegs, and casks for another three months prior to release. Coquetier is 7.5% alcohol by volume, has a finishing gravity of 1.005 (1 degree Plato), and was 11 IBU and 3.2 pH at the time of bottling. The label art was created by our in-house artist Josh Cockrell. Finally, the French brandy barrels, after first being used by us to impart spirit character into Coquetier, are now in our barrel room as neutral oak vessels containing 100% spontaneously fermented beer.
Coquetier will be released at Jester King when our tasting room opens on Friday, April 24th at 4pm. It will be available by the glass, as well as to go in 750ml bottles ($18, limit 4 per customer per day). Approximately 4,500 bottles are available. The price point for Coquetier is slightly higher than some of our previously released barrel-fermented beers, due to the extra cost associated with bringing in special barrels from overseas. At this point, we do not anticipate Coquetier being available beyond Jester King, aside from a few special events.
Coquetier in front of a 600 liter brandy barrel
Jester King Coquetier
Our Head Brewer Garrett Crowell (middle right) was a speaker at this year’s Craft Brewers Conference in Portland, Oregon! Garrett spoke about mixed culture fermentation alongside Chad Yakobson of Crooked Stave Artisan Beer Project, Jason Hanson of Sante Adairius Rustic Ales, and Peter Bouckaert of New Belgium Brewing. Garrett did an excellent job, and we’re so proud of him for being on a panel with some of the brightest minds in the beer industry. Cheers Garrett!
We’re excited to introduce Cerveza Sin Frontera, a three part collaboration between Jester King, Crooked Stave Artisan Beer Project in Denver, Colorado and Brasserie Trois Dames in Sainte Croix, Switzerland. The concept behind Cerveza Sin Frontera was to brew an identical recipe, referment it in the same type of barrels (Spanish sherry) at three different locations on earth, and allow the microorganisms unique to each brewery to impart interesting and differentiating characteristics to the beer. In other words, Cerveza Sin Frontera seeks to explore the impact that mixed culture fermentation has upon an identical recipe for wort (unfermented beer). It highlights how fermentation that exists outside the world of pure culture brewers yeast has the ability to create unique beer with a sense of place.
All three breweries involved in the collaboration ferment their beer with unique blends of yeast and bacteria. In the case of Jester King, all of our beer is fermented with a mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. We brewed our version of Cerveza Sin Frontera at our brewery in October 2013 with the help of Chad Yakobson of Crooked Stave and Raphaël Mettler of Trois Dames. The wort, brewed with Hill Country well water, barley, wheat, oats, and hops, was initially fermented in stainless steel for three months, then refermented in Spanish sherry barrels for twelve months, and finally refermented in bottles, kegs, and casks for three more months. During the long fermentation, the multitude of microorganisms slowly transformed the beer into something unique to our brewery in the Texas Hill Country. We traveled to Colorado in April 2014 to help brew the version fermented with Crooked Stave’s mixed culture, as well as to Switzerland in May 2014 to help brew the version fermented with Trois Dames’ mixed culture.
The Texas version of Cerveza Sin Frontera fermented at Jester King is 6.4% alcohol by volume, has a finishing gravity of 1.002 (0.5 degrees Plato), and was 7 IBU and 3.0 pH at the time of bottling. It will go on sale at our tasting room at 4pm CST on Friday, April 17th. It will be available by the glass, as well as to go in 750ml bottles ($20, limit 3 per customer per day). Approximately 5,000 bottles are available. We’ll also be participating in a special “sneak peak” of Cerveza Sin Frontera during the Craft Brewers Conference in Portland, Oregon. We’ll be at The Hop & Vine at 6pm Pacific time on April 17th for the sneak peak (more details on the poster below)! We’re excited that the Colorado version fermented at Crooked Stave will also be available at The Hop & Vine. The Switzerland version fermented at Trois Dames will be released in Europe in May. Details to follow. Finally, we have plans to blend all three versions and serve them at Shelton Bros. Importers The Festival in St. Petersburg, Florida in October 2015.
Below are photos from the creation of Cerveza Sin Frontera. We hope you enjoy this special project designed to highlight the incredible ability of diverse microorganisms to create unique flavors and aromas through the beauty of fermentation!
Brewing at Jester King in October 2013
Spanish sherry barrels at Jester King
Brewing at Trois Dames in May 2014
Trois Dames May 2014
Brewing at Crooked Stave April 2014
Brewing at Crooked Stave April 2014
Sin Frontera Sneak Peak at The Hop & Vine
Next week is the Craft Brewers Conference in Portland, Oregon, and we’re excited to be participating in some great events! Here’s what we have planned:
Wednesday, April 15th
Collaborative Brewers Dinner at Ned Ludd featuring Crooked Stave, Moody Tongue, Jester King, Melvin and Breakside prepared by Chef Jason French. Two seatings — one at 6:00pm and one at 8:30pm. Link to menu, and link to tickets.
Thursday, April 16th
We’ll be at Cascade Brewing Barrel House for their Sour and Wild Invitational. Cascade will be tapping kegs of Ol’ Oi Sour Brown Ale and Nocturn Chrysalis Barrel-Aged Sour Beer Refermented with Blackberries. The event runs from 3pm to 11pm.
Friday, April 17th
We’ll join our friends from Crooked Stave and Brasserie Trois Dames at The Hop & Vine for the Sin Frontera Sneak Peak. Sin Frontera is our collaboration with Crooked Stave and Trois Dames, which we’ll post more details about soon.
We hope you’ll join us for these very unique and special events!