Jester King Craft Brewery

Seventh (and Third) Anniversary Art

7 February 2018


Last October, we turned seven years old. It’s kind of hard to believe it has been that long. Craft beer years are kind of like dog years. So much happens in a short period of time!


Anyhow, our artist Josh Cockrell created artwork to mark our 7th anniversary. It also dawned on us that we never did three-year anniversary art. So Josh did three-year art too!


Here’s the artwork. We have three-year and seven-year anniversary t-shirts available at our tasting room and at our webstore.





For kicks, here’s all seven years of our anniversary art:















---

Jester King Big Sportsketball Game Fruit Beer Release!

1 February 2018






As a place with no TVs, Super Bowl Sunday is a pretty slow day for our tasting room. To make up for this (just being honest), we’re doing a cellar release of some of our barrel-aged sour beers refermented with fruit! By the way, if you’re not a sports bar, why have TVs? Beer is for having fun with people!

Anyhow, we’ll be releasing:

60 bottles — 2017 分 桃 (Fēn Táo) (500ml/$20/limit 2)
60 bottles — 2017 Birra di Sangiovese (500ml/$20/limit 2)
60 bottles — 2017 Aurelian Lure (500ml/$20/limit 2)
60 bottles — 2017 Bière de Blanc du Bois (500ml/$20/limit 2)

We’ll also be pouring a 50L keg of 2017 Atrial Rubicite!

The bottles will be on sale and the keg of Atrial Rubicite will start pouring 12pm this Sunday, February 4th.

---

Introducing Our Farmer — Sean "Peppy" Meyer

30 January 2018


LR-1381
Sean “Peppy” Meyer


We couldn’t be more excited to announce that we’ve hired Sean “Peppy” Meyer to be our full-time farmer at Jester King! We’ve known Peppy for a long time, and over the years we’ve developed great respect for his philosophy on humankind’s relationship with nature. We know that Peppy will take the land that we’ve preserved and do right by it.


Peppy will live at Jester King, so he can regularly tend to our crops and livestock. He’ll help us reach our long term goal of growing fruit, vegetables, herbs, and spices, not just for our beer, but to share with the growing community around us. We also plan to use the produce and dairy from our farm to make other types of fermented foods and beverages in the future.


Here’s a quote from Peppy upon becoming our farmer:


“I grew up in the woods of Virginia, building forts and such. Doesn’t feel that much different, except now I’m planting trees and petting goats. Working for Jester King is a true honor because most companies in this world only care what they can pull from the soil rather than what can put back in. But here we work the land together — human, animal, and microbe — for a better tomorrow, because then there will be flowers and beer.”


Again, we couldn’t be more excited to have Peppy join us. He’s an immensely hard worker who cares deeply about the land and how we interact with it. In the not too distant future, we look forward to opening our farm up to the public, so that you can meet Peppy and see all that he’s up to!


LR-1387 (1)


LR-7904


---

2017 Sherry Barrel Atrial Rubicite Not Released

25 January 2018


LR--6


As it turns out, we’ve decided not to release 2017 Sherry Barrel Atrial Rubicite. We’re really disappointed this is the case, but the beer is a little too acetic (vinegary)!


One thing we really pride ourselves on is making drinkable beer. Beer is the greatest social beverage in human history, in large part because it is so drinkable! In our opinion, if you can’t drink one glass of beer, and be eager to drink another, the beer isn’t drinkable.


There’s a lot that goes into making a beer drinkable, but one thing that’s important for the style of beer we make is soft acidity. All our beer is fermented spontaneously or with a mixed culture of yeast and bacteria. The bacteria in the fermentation creates acid. For our beer to be drinkable, the acidity has to be soft and mellow, otherwise it is hard to drink. This is just our opinion, but it’s one we really cling to really tightly. We get referred to all the time as a “sour brewery”. That’s fine. But we don’t create sourness for sourness-sake. We see sourness as a component part in an overall flavor profile, which creates balance and drinkability in the beer. We brew, ferment, blend, and condition our beer with an eye towards soft, mellow acidity.

Despite our best effort to create soft acidity, sometimes it doesn’t work out. We keep our barrel room at cellar temperature, keep our barrels full, purge our barrels with CO2, and discard harshly sour barrels, all in an effort to make drinkable beer with soft acids. But mixed fermentation can still be fickle, and sadly, 2017 Sherry Barrel Atrial Rubicite is a victim of being a little to acetic. There’s acetobacter in our mixed culture, which given the chance will create harsh, vinegary flavors. We try to keep it at bay with the aforementioned techniques, but like we wrote, it doesn’t always work out.

We actually went all the way through the process of blending and packaging 2017 Sherry Barrel Atrial Rubicite, but just before we were going to release it last fall, it tasted just a tad too acetic to us. By no means is it a bad beer or over the top acetic. But it’s just not up to our standards when it comes to making delicious, complex beer that’s also very easy to drink. Our plan is to take 2017 Sherry Barrel Atrial Rubicite and actually make malt vinegar out of it. We’ll see how that goes!

So sorry to disappoint. We wish we could release the beer. But ultimately if we did, we’d be doing you and us a disservice. This won’t be our final attempt to make Sherry Barrel Atrial Rubicite, so hopefully we’ll be able to release it in the future. On a more positive note, our photographer Tyler Malone / The Second Shooter took some beautiful photographs of 2017 Sherry Barrel Atrial Rubicite, posted below.


Cheers,

Jeffrey Stuffings
Founder, Jester King Brewery

LR--4 (1)


LR--5 (1)

LR--3 (2)

LR- (1)

LR-1173

---

Introducing Southold Farm + Cellar

18 January 2018


LR-7794

The wine program at Jester King is something that we put much thought and effort into. We source from and support natural winemakers as we see natural wine as analogous to our beer. We are pleased to offer wines in our Tasting Room from a new fellow Hill Country producer — Southold Farm + Cellar.


Comprised of wife and husband Carey and Regan, this family operated winery originated on the North Fork of Long Island, New York in 2012. After a zoning dispute in New York, Regan and Carey decided to pack their bags and move to the Texas Hill Country in April of 2017. Now located in Fredericksburg, Southold is working with Texas grape growers to produce truly unique natural wines. Experimenting with grape varietals grown in Texas such as Piquepoul, Roussanne, and Dolcetto, all of their preconceived notions of Texas wine making have been thrown out the window. They continue to focus on making wines with as little interference as possible, using indigenous yeasts for fermentation, and creating a true product of time and place. The tedious process of growing their own Texas Hill Country grapes has started with dry farming rootstock on the hill surrounding Southold’s tasting room. Once these rootstocks are established, next comes the grafting of the grape vines. The location of the grapes will be determined by the sun exposure on the hill that their Tasting Room sits atop — think vineyard sundial. You can expect Southold’s Texas estate wines to be available sometime in 2021 or 2022, when grapes grown on that very hill will be used in their winemaking. Until then, all of their wines available were produced in New York or with sourced Texas grapes.

We currently have available three different wines from Southold:


I Want To Be Stereotyped 2015
Chasing Moonlight 2015
Shot Across The Bow 2017

LR-7778


I Want To Be Stereotyped 2015 is Southold’s carbonic Cabernet Franc. Carbonic maceration, often associated with Beaujolais reds, is a process by which the grapes are blanketed with a layer of CO2 prior to crushing. This creates an anaerobic environment where enzymes in the grapes begin an intracellular fermentation. Fifteen days of carbonic maceration followed by 21 days of primary fermentation in barrel result in an extremely light-bodied and juicy wine that benefits from a slight chill. Figs and dates on the nose, juicy strawberries on the palate, and plenty of funk to go around.

LR-7768

Chasing Moonlight 2015, Southold’s first ever estate wine produced in New York, is a sparkling Lagrein. Lagrein is a grape variety native to northern Italy and is mostly associated with large tannic wines. Southold, however, manages to produce a rich yet uplifting wine with strong notes of black currants. These grapes see 14 days carbonic maceration followed by 20 days of primary fermentation in barrels.


LR-7771

Lastly, their first ever Texas wine, Shot Across The Bow 2017, is a Pet Nat made with Sangiovese grapes sourced from a tiny vineyard called Letkman Family Vineyard. Carey and Regan did not intend to make a Pet Nat, but because these grapes were picked early, they seemed destined to be such. Pet Nat is short for “Pétillent-Naturel,” a method that pre-dates the Champagne method of making sparkling wine, and is made by bottling wines before primary fermentation has finished. This rustic wine exhibits notes of strawberry and banana, a rich texture, and rounds out with a lovely limestone minerality.

We are always delighted to connect with and support fellow producers who we feel encompass a similar ethos as Jester King. Southold Farm + Cellar does exactly that. We are happy to have Carey and Regan as our Texas Hill Country neighbors and to be sharing their wines with you in our Tasting Room. This weekend, we will be pouring I Want To Be Stereotyped by the glass and in full bottles (onsite and to go). Chasing Moonlight and A Shot Across The Bow will be available in full bottles (onsite and to go).

— Traci Walker
Jester King Wine Coordinator


LR-7791-3


LR-7796


LR-7770

LR-7795



LR-7776


LR-7791


LR-7788

---

« Older Newer »