Jester King Craft Brewery

Jester King 2016 Funk n' Sour Fest Pairings

17 October 2016



Below are the pairings for this year’s Funk n’ Sour Fest! We’re really excited about the incredible collection of restaurants, breweries, wineries, cideries, and mixologists we’ve brought together for this one of a kind event. Tickets are still available and can be purchased HERE.


Antonelli’s Cheese Shop with Midnight Cowboy

Pairing One — Cana de Oveja and Havarti paired with Jester King Provenance — Lemon & Lime Cocktail

Pairing Two — Caveman Blue and Pantaleo paired with Jester King Gotlandsdricka Cocktail


Bullfight with 5 Stones Artisan Brewery

Pairing One — Smoked Longaniza, “Fracking Blackstrap” Mustard paired with Patience in Oak Fracking Blackstrap

Pairing Two — Salad of Wheat & Roasted Fall Vegetables “Rain on the Scarecrow” Dressing paired with Rain on the Scarecrow


The Brewer’s Table with Cruz de Comal Wines

Pairing One — Venison & beer-grain kibbeh nayeh (Hill Country Axis venison tartar with beer-grain and spiced beef fat served on sourdough made with Cruz de Comal Culture) paired with Cohete Rojo

Pairing Two — Fall Squash kibbehr (Fire-roasted fall squash & beer-grain fritter with pine nuts and sultanas served on sour dough made with Cruz de Comal culture) paired with Cohete Rojo


Bufalina with Blue Owl Brewing

Pairing OneTBD

Pairing TwoTBD


Dai Due with Lewis Wines

Pairing One — Whey-Fermented Venison Liver Sausage paired with Lost Draw Mourvedre

Pairing Two — Sourdough Baguette with Fermented Apple-Habanero Whipped Lard paired with 2015 Mourvedre Parr Rose


Emmer & Rye with Firestone Walker Barrelworks

Pairing One — Johnny Cakes with a Thai Eggplant Caponata paired with Lil’ Opal

Pairing Two — Fermented Blue Barley, Okra and Lamb porridge paired with Agrestic


The Hollow with Jester King Brewery

Pairing OneTBD

Pairing TwoTBD


The Mercantile with Argus Cidery

Pairing One — Spiced lamb meatball with piquillo peppers paired with Vino Pearde

Pairing Two — Chicken liver mousse with peach gastrique paired with Peach Wine


Noble Sandwich Co. with The Collective Brewing Project

Pairing One — Butter poached catfish with buttered potatoes and dill paired with Wood Folk

Pairing Two — Braised pork belly with a mango bourbon compote and black pepper crumble paired with Mango Petit Golden Sour


Salt & Time with Texas Keeper Cider

Pairing One — Grilled Flatbread with Smoked Olive Tapenade, jujube date jam and raclette cheese paired with Grafter Rose

Pairing Two — Flat Iron Steak skewer with Lemongrass and Tomato Jam paired with Saisonniers


The Salty Sow with Jolly Pumpkin Artisan Ales

Pairing One — Chicken apple bratwurst, beer mustard (Live Oak Oaktoberfest), ruby sauerkraut, apple crisp paired with Cucurbitophobia

Pairing Two — Red kuri squash mousse, ginger snap, cacao marshmallow paired with La Parcela


Stiles Switch BBQ with Prairie Artisan Ales

Pairing One — Table chopped brisket sliders with Bill Dumas’s “popeye” barbecue sauce paired with Prairie Bomb!

Pairing Two — Pulled pork tacos with my pico de gallo cole slaw paired with Prairie Ace


Texas French Bread with Live Oak Brewing Co.

Pairing One — Roasted pepper relish and chevre crostini paired with Grodziskie

Pairing Two — Coronation chicken paired with Lichtenhainer


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Jester King Buddha's Brew Batch 2

12 October 2016



We’re pleased to announce that this Friday, October 14th at 4pm, we’ll be releasing our second batch ever of Jester King Buddha’s Brew! Buddha’s Brew is our farmhouse ale blended and refermented with Classic Kombucha from Buddha’s Brew Kombucha in Austin, Texas.


Buddha’s Brew, which was first released in 2012, harkens back to the early origins of Jester King Brewery. Its first incarnation was a homebrew experiment where I tossed dregs from Buddha’s Brew Classic Kombucha into a batch of beer at bottling to see what would happen. After about a month of bottle conditioning, the beer had been fundamentally transformed by the microbes in the kombucha and became something entirely unto itself. This homebrew experiment provided the inspiration for Buddha’s Brew Batch 1.


This mentality and approach still strongly guides us to this day. We like to introduce a host of microorganisms that are beyond our knowledge and control into a beer, and then see what happens. Ultimately, after much time and patience, we use our palates to accept what we think is good, and reject what we think is bad. That’s probably the most distilled version of what we do.


We’re excited to have Buddha’s Brew back and for people to taste it again! We’d say the microorganisms in the “raw buch” definitely “took” during this go around. The beer tastes and smells remarkably different now that it has been blended and refermented with kombucha. Speaking of blending, Buddha’s Brew is 90% farmhouse ale and 10% kombucha. In a way, Buddha’s Brew can be looked at as a “culture swap” with our friends at Buddha’s Brew.


Speaking of Buddha’s Brew Kombucha, they’ll be at Jester King this Saturday afternoon to celebrate the release! They’ll be sampling their delicious Kombucha for our tasting room guests.


Buddha’s Brew will go on sale this Friday at 4pm at our tasting room. It will be available by the glass, as well as in bottles to go. We have about 4,000 bottles available with a limit of three per customer per day (750ml/$14). At this point, we do not foresee Buddha’s Brew being available outside our tasting room aside from special events.


Jeffrey Stuffings
Founder
Jester King Brewery

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First Brew with Texas Grown Malted Barley from Blacklands Malt!

5 October 2016



Monday was a very special day! We brewed our first beer with 100% Texas grown malted barley from Blacklands Malt in Leander, Texas! The day was nearly four years in the making. Back in 2012, Blacklands began its mission to revitalize native malted barley in Texas, and yesterday, that mission saw a major milestone with the brewing of the first 100% Texas malted barley beer in modern history!


The first Texas malted barley came from Brownfield, Texas, located not far from Lubbock. It’s a two row, winter barley called “Endeavor” that was planted in 2015 and harvested in 2016. Blacklands used the Endeavor barley from Brownfield to make a 20 SRM Munich malt. They chose to make a Munich malt from the barley given its relatively high protein content. The high protein makes the malt conducive to more color and flavor development. The name of the first Texas malted barley in modern history is “Brown Field 20”.


Blacklands Malt’s road to this milestone has been fraught with setbacks and challenges. Events like drought, heavy rains, and hail have led to crop failures throughout the last several years. Brandon Ade, founder of Blacklands Malt, has had to be very patient and persistent along the way. “It has been an ongoing consistent battle against the random, uncontrollable elements of the universe”, says Brandon. But finally, after nearly four years, the first Texas malted barley is here, and we’re very grateful and appreciative of Brandon’s remarkable drive and determination to make this day happen.


Why is this important? We think it’s important for several reasons. Perhaps most importantly in our opinion, it falls in line with a beer making philosophy of working with what nature gives you, so as to make beer that’s unique to a time and place. Science, technology, and transportation have made it possible to access high quality raw ingredients from around the world at practically anytime. It’s now possible to bypass the limitations of time and place when it comes to making beer, which has many positive attributes.


But what we find worthwhile and meaningful is to strike a partnership with our natural surroundings and allow them to dictate to us the type of beer we make. For example, Brandon at Blacklands Malt didn’t set out to make the first Texas malted barley a 20 SRM Munich malt. Nature dictated to him what the first Texas malted barley would be, and we followed suit by making a beer with a malt character inextricably linked to a time and place. This to us is very exciting! In a world that’s dominated by commoditization and homogeneity at the macro-level, poking small holes in this system is something we consider to be a worthwhile endeavor.


The first 100% Texas malted barley beer in modern history was brewed at Jester King on October 3rd, 2016. We mashed with raw well water and a grist of 100% Brown Field 20 malt. We boiled and hopped the wort with a relatively small amount of hops, so as not to overwhelm the malt character. The beer is presently fermenting in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria. We don’t plan on extended fermentation and maturation time for this beer. We plan on releasing it while it’s still relatively “clean”, before the yeast and bacteria fundamentally transform it over time.


We want to thank Brandon Ade of Blacklands Malt very, very much for all his hard work and persistence. This accomplishment of his has been a true labor of love, and he has now made a major leap forward toward revitalizing a dormant industry in Texas. We consider Brandon to be a true pioneer, and we’re very grateful he’s allowed us to work with him along the way.


Jeffrey Stuffings
Founder
Jester King


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Brandon Ade of Blacklands Malt


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100% Texas malted barley mash




100% Texas malted barley beer a fews days into fermentation

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Introducing 2016 Vernal Dichotomous

30 September 2016



We’re pleased to introduce Jester King 2016 Vernal Dichotomous — our farmhouse ale brewed with grilled lemons and smoked paprika. Like a number of the beers we make, we took inspiration from the culinary world. In our opinion, brewing beer is an extension of cooking. In this case, we loosely mimicked a very simple, but delicious seafood preparation — grilling, a squeeze of lemon, and a dash of smoked paprika.


2016 Vernal Dichotomous was brewed in June of 2016 with Two Row malted barley from Blacklands Malt, Vienna, Spelt, Rye, hops, grilled lemons, and smoked paprika. The grilled lemons and smoked paprika were added at the end of the boil. It was fermented in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria. It was then packaged in August, and 100% naturally refermented. At the time of packaging, 2016 Vernal Dichotomous was 5.2% alcohol by volume, 25 IBU, 4.2 pH, and had a gravity of 1.002 (0.5 Plato).


2016 Vernal Dichotomous will be released at Jester King when our tasting room opens at 4pm on Friday, September 30th. We have approximately 6,000 bottles available (750ml/$14), and some of the batch will be distributed in Texas by our friends at Flood Independent Distribution.









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Brasserie de la Senne in Texas Y'all

15 September 2016



Starting this Friday, September 16th, we’re very excited to be serving beer from Brasserie de la Senne in our tasting room. Brasserie de la Senne, like Jolly Pumpkin, Fantôme, Thiriez, and Cantillon, is among our greatest influences. Founder Yvan de Baets is one of the most knowledgeable and talented brewers we know. He’s had a direct influence on several of our core principles and techniques, namely mixed culture fermentation, balancing acidity, restraint when it comes to vegetables, herbs, and spices, bière de coupage (cutting young beer with old), and fermentation vessel geometry, just to name a few. Kollaborationsbier — our collaboration with Live Oak Brewing Company — is highly influenced by Brasserie de la Senne Taras Boulba, which for me is the ultimate combination of malt, hop, and yeast character, along with incredible drinkability.


Want to learn something about beer and brewing? Watch this video of Yvan. His Craft Brewers Conference lectures are also vital listening for brewers, if you choose to seek those out. Yvan is the source of my favorite quote about Saison, which he gave in Phil Markowski’s Farmhouse Ales:


“A saison must therefore be low in alcohol (in the modern — and Belgian — sense of the word in any case), around 4.5 to 6.5%. It must be highly attenuated (90 to 95% on average, if not more, as apparent attenuation) and dry. It must also be either sour or very bitter (with a bitterness obtained by the use of a massive amount of hops low in alpha acid). It shouldn’t in any case be smooth. If spices are used, it must be with the utmost moderation. A saison is not by any means a spice soup. Ideally, it should be fermented, at least partially, by wild yeasts as well as by cultured varieties. An authentic saison has a small “wild” side, rustic, indefinable, far from the clean aspect of certain engineered beers of today. In one word, it must have extraordinary character.”


Yvan is a wonderful guy, and a joy to be around when we’re lucky enough to see him throughout the year.


Our whole staff here at Jester King have been waiting for Brasserie de la Senne to make it to Texas for a long time. Our high state licensing fees don’t make it easy for beer from small breweries to enter our state! Fortunately, thanks to help from our friends at Shelton Bros. Importers and Flood Independent Distribution, it’s available starting tomorrow. On draft, we’ll be pouring Taras Boulba and Zinnebir. At bottles to go, we’ll have Taras Boulba, Zinnebir, Brusseleir, Stouterik, and Jambe de Bois.


Again, we’re thrilled and honored to be pouring Brasserie de la Senne beer at our tasting room. We plan on pouring it here absolutely as much as availability will allow.


Jeffrey Stuffings
Founder
Jester King Brewery

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