Jester King Craft Brewery

Introducing Jester King Queen's Order

18 May 2017

We’re pleased to introduce Jester King Queen’s Order — a farmhouse ale brewed with Texas Guajillo honey and Texas-grown Eureka and Ujukitsu lemons, brewed to celebrate the 2017 Honey Beer Summit in Austin later this month!

The Guajillo honey was collected by Koch Ranches in the Hill Country and the Eureka and Ujukitsu lemons were grown at River’s End Nursery in the Rio Grande Valley.

Queen’s order was brewed on February 13th, 2017 with Hill Country well water, organic pilsner malt, malted spelt, rolled oats, Perle hops, Guajillo honey, and Texas lemons we dried in-house. It was fermented in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria. Queen’s order was packaged on April 4th, 2017, and 100% naturally conditioned. At the time of packaging, it was 4.0% alcohol by volume, 40 IBU, 4.2pH, and 1.000 specific gravity (0 degrees Plato).

Queen’s Order will be available at our tasting room by the glass and at bottles to go when we open at 4pm on Friday, May 19th. About 2,000 bottles are available (750ml/$14), and we don’t anticipate any distribution aside from special events. There is no bottle limit.

Josh Amos drying Texas citrus at Jester King


2017 RU55 Barrel Aged Sour Red Ale

17 May 2017

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This Friday, May 19th at 4pm, we’re releasing our 2017 blend of RU55 Barrel Aged Sour Red Ale! RU55 is inspired by the barrel aged sour red ales of Flanders, and is one of our favorite beers to make. We ferment it in neutral oak barrels for 8 to 14 months with our mixed culture prior to blending.

Most of our grain bills are pretty simple. For instance, we typically brew with pale two-row malt, malted wheat, and a small percentage of flaked or raw grains. RU55 has always been one of the exceptions to this approach. We brew it with three different base malts (Pilsner, Two Row, Munich) and four different caramel malts (C-60, C-120, Carared, and Melanoidin).

2017 RU55 is 6.2% alcohol by volume, 16 IBU, 3.4 pH, and has a finishing gravity of 1.004 (1.0 degrees Plato). As always, RU55 is dedicated to our friend and brewer Russ Beattie, who helped us brew our very first batches at Jester King.

This Friday, 2017 RU55 will be available by the glass and in bottles to go at our tasting room. We have about 7,000 bottles available (750ml/$18). There’s no bottle limit, and we anticipate that some of 2017 RU55 will see distribution beyond Jester King.


The Hollow "Terroir" Dinner at Jester King — May 25th

15 May 2017

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We’re very excited to announce our second-ever beer dinner with The Hollow at Jester King! The dinner will take place on Thursday, May 25th at 7pm.

The Hollow and Chef Jacob Hilbert are very, very special to us. Chef Jacob’s philosophy when it comes to cooking closely mirrors our approach to brewing. His dishes embrace the natural variation of our environment and are closely tied to a time, place, and people. Here’s Chef Jacob in his own words describing his approach, which we cannot endorse more wholeheartedly:

The cuisine of The Hollow reflects time and place and is therefore subject to constant change and evolution. It is our belief that dishes are brought to us by the farmers that we support and the environment in which we live. No dish is perfect and it is the pursuit of this very improbable realization that we find new dishes and new ideas built on a vision of the future, a sense of the present and a deep respect for the traditions of our collective pasts.

Back in March of 2016, Chef Jacob prepared an “All-Dichotomous” dinner at Jester King. In our opinion, this was one of the most special and meaningful events we’ve ever hosted, as it encapsulated our core philosophy. This month, Chef Jacob is back for a “terroir” dinner at Jester King, which will once again breath life into this approach. Here’s Chef Jacob’s description of the dinner:

We walked to the stables, there was horehound everywhere, the candy of the earth. I want to burn it down and let the ocean snuff the fire. In the after burn there are wildflowers and they are growing over the fish. Grape to grape there is a talk, they argue a bit over acidity and then shut up.

First Course: Crudo of tuna, wild flowers, mustang grape verjus, horehound smoke, ash paired with Bière de Blanc du Bois

The earth is a soup. The earth grow garnish for the soup. Tn the thickets around the jester king tables grow puffs of sorrel, nettles and there is dirt.

Second Course: Vichyssoise with wild plants, radish, smen, almost bread paired with Kvass

There are multiple earths cultivated and wild, and the distinctions often are simply order versus chaos.

Third Course: Salad of warm vegetables from my garden, wild herbs paired with Vulgar Affectation.

A fish walks the earth, hides in the shades and communes with the other gilled creatures under a smokescreen.

Fourth Course: Mackerel, mushrooms, cedar paired with Gotlandsricka.

A field catches fire and all of the earth burns, the plants, the animals. But this is not a death, this is a celebration, decidedly not Orwellian in nature.

Fifth Course: Suckling pig, the fields around jester king paired with Boxer’s Revenge.

Afterwards, it is best to have cheese and jams, with fruits, breads, glimpses of trees, starlight

Sixth Course: Cheese and many things paired with Omniscience & Proselytism.

Only 30 tickets to the Jester King / The Hollow Terroir Dinner are available. Tickets are $100 per person, which includes gratuity and the Eventbrite fee, and can be PURCHASED HERE.

Here are some photos of the All-Dichotomous beer dinner with The Hollow last year. We hope you’ll join us again this year!

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Chef Jacob Hilbert

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2017 Ol' Oi — Sour Brown Ale

10 May 2017

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This Friday, May 12th at 4pm, we’re releasing 2017 Ol’ Oi — Barrel Aged Sour Brown Ale. This is our 5th ever blend.

Ol’ Oi is inspired by the barrel aged sour brown ales of East Flanders. It’s brewed with well water, Texas malted barley and malted wheat from Blacklands Malt, caramel malt, chocolate malt, and hops. It was fermented with our mixed culture of brewers yeast, native yeast, and native bacteria. After an initial primary fermentation in stainless steel, it was fermented in neutral oak barrels for 8 to 14 months before blending and packaging. Ol’ Oi is 100% naturally refermented, unfiltered, and unpasteurized. The 2017 blend was packaged on March 8th, 2016. It’s 6.2 ABV, 1.004 specific gravity, 16 IBU, and 3.4 pH.

Ol’ Oi will be available by the glass at our tasting room, as well as at bottles to go. We have about 3,000 bottles available (750ml/$18). The bottle limit is 4 bottles per customer per day. At this point, we don’t anticipate Ol’ Oi will be available outside our tasting room, aside from special events.


On the Wicked Weed Brewing Purchase

3 May 2017

This has been a difficult day for us. The news that our great friend Wicked Weed Brewing was acquired by AB In-Bev came as quite a shock. As you might guess, we’ve been getting a lot of e-mails, media inquiries, and online questions about what we think and what it means for Jester King.
It’s no secret that Wicked Weed has been one of our closest friends in the beer industry. Regardless of what has transpired, we’ll always consider the people of Wicked Weed friends, and want the best for them and their families.

With that said, we have some core principles that define who we are as a brewery, and those principles must not be compromised. One of our core principles is that we do not sell beer from AB In-Bev or its affiliates. We’ve chosen this stance, not because of the quality of the beer, but because a portion of the money made off of selling it is used to oppose the interests of craft brewers. In Texas, large brewers (and their distributors) routinely oppose law changes that would help small, independent brewers. We choose not to support these large brewers because of their political stances, and in some cases, their economic practices as well.

Because of this core principle, it pains us to say that we won’t be carrying Wicked Weed anymore at Jester King. We think Wicked Weed beer is some of the best in the world. Their talent, techniques, and patience produces some of the most beautiful beer we’ve ever tasted. That, combined with their great friendship, is what makes this decision so tough for us. But like we said, our core values must be paramount at the end of the day.

We wish Wicked Weed the best, will deeply miss having their beer at Jester King and working with them on collaborations, and expect them to continue to make fantastic beer. Like we mentioned, they’ll always have our friendship and we look forward to the next time we can share a beer together.


Jeffrey Stuffings
Jester King Brewery


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