Jester King Craft Brewery

Introducing 2016 Hibernal Dichotomous

12 May 2016



We’re pleased to introduce Jester King 2016 Hibernal Dichotomous — a blend of young farmhouse ale brewed with rosemary and Genmaicha tea with Jester King Funk Metal.


Our motivation for 2016 Hibernal Dichotomous was to continue to experiment with the technique of bière de coupage while working with preserved goods at our brewery during a time in which fresh ingredients are less plentiful. In this case, we chose dried Genmaicha tea, which we had been experimenting with in test batches for quite some time. We also used some winter rosemary from our neighbor Pure Luck Farms in Dripping Springs. Lastly, we returned once again to the technique of bière de coupage, which involves blending mature, barrel-aged beer with young fresh beer. Bière de coupage was a method first used long ago by brewers as a way to influence the fermentation of the young beer with the microorganisms in the mature beer. It remains one of our favorite methods of creating unique flavors and aromas through fermentation.


The young beer in 2016 Hibernal Dichotomous was brewed with Hill Country well water, malted barley, raw wheat, oats, hops, rosemary, and Genmaicha tea. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the land and air around Jester King. The mature, barrel-aged beer came from our stock of Funk Metal. The blend was 100% naturally refermented in bottles, kegs, and casks. At the time of packaging, 2016 Hibernal Dichotomous was 5.9% alcohol by volume, 1.003 specific gravity, 22 IBU, and 3.2 pH.


2016 Hibernal Dichotomous will be released when our tasting room opens at 4pm on Friday, May 13th. It will be available by the glass, as well as to go in 750ml bottles ($14/no bottle limit). About 3,500 bottles are available, and at this point, we don’t know yet whether it will be distributed beyond Jester King.



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Fantôme Del Rey

6 May 2016



Today when our tasting room opens, we’re excited to announce the Texas release of Fantôme Del Rey! The Texas version of Fantôme Del Rey was brewed and blended at Jester King, and follows up on the first beer brewed at Fantôme in 2014 with the legendary Dany Prignon. Brasserie Fantôme is one of our biggest inspirations, especially for our head brewer Garrett Crowell.


The Texas version of Fantôme Del Rey is a bière de coupage where old, barrel-aged beer is blended with young beer. The older component of the blend was brewed at Jester King in August of 2014 with malted barley, dark candi syrup, ground coriander, and black peppercorns. It was initially fermented in stainless steel with truffle honey, and then racked to oak for extended maturation. We brewed the younger version in November of 2015, and blended the old with the young. The blend was then 100% naturally refermented in bottles, kegs, and casks. At the time of packaging, Fantôme Del Rey was 8.8% alcohol by volume, 1.002 specific gravity, 19 IBU, and 3.6 pH.


Fantôme Del Rey will be released when our tasting room opens at 4pm on Friday, May 6th. It will be available by the glass, as well as to go in 750ml bottles ($14/bottle, no bottle limit). About 9,000 bottles are available, and we anticipate that some Fantôme Del Rey bottles will see distribution in Texas by our friends at Flood Distribution.


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Introducing Tired Hands / Jester King Cloudfeeder

28 April 2016



We’re pleased to introduce Cloudfeeder — our collaboration with Tired Hands Brewing Company in Ardmore, Pennsylvania! Cloudfeeder is a farmhouse ale fermented with Pennsylvania honey, Texas grapefruit, Texas limes, and dry hopped with Nelson Sauvin and Simcoe hops. It was brewed at Jester King with Tired hands in preparation for the upcoming Craft Brewers Conference (CBC) in Philadelphia.


For Cloudfeeder, our intent was to create a low alcohol, highly drinkable beer, that when fresh, would exhibit characteristics similar to American India Pale Ale. When working with our mixed culture of brewers yeast and native yeast and bacteria, our beer presents relatively clean when it’s young, especially if we brew it with a fair amount of hops. As we’ve pointed out before, farmhouse ales were historically either very bitter or sour. On occasion, as we did with Cloudfeeder, we use a combination of hops, fairly high fermentation temperature (78F), and the absence of long-term aging, to create a beer that’s bitter and not particularly sour/tart — at least not yet. Time, temperature, and hops are the levers by which we aim to balance the acidity in our beer, all the while knowing that the microorganisms will ultimately “decide” the character of the beer.


Cloudfeeder was brewed on March 21, 2016 at Jester King with Hill Country well water, malted barely, malted spelt, oats and hops. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the land and air around our brewery. It was then refermented with Pennsylvania honey and zest and juice from Texas limes and grapefruits, and dry hopped with Nelson Sauvin and Simcoe hops. Cloudfeeder was packaged on April 11, 2016 and 100% naturally conditioned in bottles, kegs, and casks. At the time of packaging, the beer was 3.8% alcohol by volume, 4.2 pH, 51 IBU, and had a gravity of 1.001 (0.25 degrees Plato).


The art for Cloudfeeder was created by Jester King’s Josh Cockrell in collaboration with Jean Broillet IV of Tired Hands. The beer will be released by the glass on draught at Jester King on Friday, April 29th at 4pm. It will also be available on draught at various bars in Philadelphia during the CBC. Shortly following CBC, bottles of Cloudfeeder will be released at Jester King.



Tired Hands / Jester King Cloudfeeder


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Beer/Wine Dinner at Dai Due with Jester King & La Cruz de Comal

24 April 2016


We’re extremely excited to announce a special, one-of-a-kind beer/wine dinner at Dai Due on Monday, April 25th at 7pm featuring authentic farmhouse ales from Jester King and natural wines from La Cruz de Comal. We’ve written before about our affinity and deep respect for La Cruz de Comal. Proprietor Lewis Dickson’s philosophy on natural wine making with native yeast and bacteria resonates with us deeply. Lewis’ secret is that there is no secret. He often says that the hardest thing to do in wine making is to just leave it alone, and resist the urge to alter and manipulate the natural process of fermentation. We also subscribe to his philosophy of using acidity from fermentation as a natural preservative.


We believe there’s a natural connection between La Cruz de Comal, Jester King, and Dai Due. Chef Jesse Griffiths culinary philosophy intensely embraces cuisine tied to place and time. We have tremendous respect for what Chef Griffiths is doing at Dai Due, and believe it dovetails naturally with La Cruz de Comal and Jester King.


The six course, family-style menu (we’ve seen the preliminary one, and it’s awesome) will be announced at the dinner, and will be paired with some very special and rare beers from Jester King and wines from La Cruz de Comal. The dinner is $90 person, and reservations can be made by calling 512.524.0688.





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Chicago Events this Week!

19 April 2016


We have some great events scheduled this week in Chicago in conjunction with our trip to brew at 18th Street Brewery in Hammond, Indiana.


Wednesday, April 20th at 8:30pm at The Beer Temple

Jester King Founder/Owner Jeffrey Stuffings, Owner Ron Extract & Brewery Production Manager Averie Swanson will be at The Beer Temple for an in-store tasting and talk. Jeff, Ron, and Averie will go over the history of the brewery accompanied by samples of Commercial Suicide, Black Metal, Boxer’s Revenge, Nocturn Chrysalis, and 2016 Hibernal Dichotomous.

Here’s a link to more details and ticket info.


Thursday, April 21th at 6:30pm at Villains Chicago

We’ll be at Villains Chicago for the tapping of several special beers, which will be paired with various dishes on their menu — La Vie en Rose, Boxer’s Revenge, Simple Means, Amager/Jester King Danish Metal, Brasserie Dunham/Jester King Amicis Magicus, and Saint Somewhere/Jester King Bouteille Vert


Here’s a link to more details.


Friday, April 22nd at Noon at Local Option

Feral Dampf release and Jester King tapping! Our friends at Local Option have put together a really amazing list of beers, which includes Feral Dampf (Local Option collaboration), Intersection of Species (Off Color/Side Project collaboration), and Multifarious (18th Street Brewery collaboration). Here’s a link to the full list.






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