Jester King Craft Brewery

Brewed Food Beer Dinner at Odd Duck

16 March 2016


We’re very happy to be partnering with our friends at Odd Duck and New Belgium for the Brewed Food Austin Collaboration Dinner on Tuesday, April 5th from 6-9pm at Odd Duck! Brewed Food’s philosophy is to “celebrate brewing as a culinary art by cooking with ingredients and techniques used to create the best craft beers”. We’re excited how the menu incorporates brewing techniques and ingredients.


Here’s the 4+ course menu. Jester King’s Jeffrey Stuffings and Ron Extract will be at the dinner to talk about the beer.


MENU


RECEPTION
Wild yeast fermented soup dumpling & Tender Belly Pig Heart Yakitori / pedio-lacto yuzu kosho with New Belgium 2016 La Folie


FIRST
New Style Sashimi / wort soy, hop cured egg yolk paired with New Belgium Fat Tire Amber Ale & Citradelic Tangerine IPA


SECOND
Tender Belly Pork Bugolgi / baechu kimchi, fermented cherry sriracha paired with New Belgium Trippel Belgian Style Ale


THIRD
Gulf Fish / hop & spent grain sauce with Jester King 2014 Estival Dichotomous


FOURTH
Bone Marrow / beet, cricket miso with Jester King Gotlandsdricka


DESSERT
Spent Grain Cream Puffs / wort caramel with Jester King Nocturn Chrysalis


Tickets are $78.39 (includes tax and service) and can be purchased HERE.



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Introducing Arizona Wilderness Brewing Co. / Jester King Buford's Roadside Wares

15 March 2016



We’re excited to announce the release of Buford’s Roadside Wares — our collaboration with Arizona Wilderness Brewing Co.! Buford’s Roadside Wares was brewed with pecans and wheat from both Texas and Arizona, inoculated with native yeast and bacteria in our coolship, and fermented in brandy barrels previously containing Jester King Reposé. The recipe was inspired by the Franco-Belgian farmhouse tradition of Bière de Garde.


Back in January of 2015, Jonathan Buford and Patrick Ware of Arizona Wilderness traveled to Jester King to brew with us on a freezing cold day. The temperature was about 15 degrees Fahrenheit when they showed up at the brewery. They brought with them some Arizona pecans and Sonora White Wheat, which we combined with Texas pecans and raw wheat. We brewed a medium gravity wort with pecans in the mash and fuggle hops in the boil, and knocked the wort out into our coolship. From there, the wort cooled overnight and was inoculated with native yeast and bacteria from the Texas Hill Country. The next morning, we drained the wort out of our coolship, pitched it with our mixed culture of brewers yeast and native yeast and bacteria, and then racked it into brandy barrels for fermentation.


Buford’s Roadside Wares was our “momentum batch” for 2015. At the outset of each coolship season, we brew a momentum batch designed to get the airborne yeast and bacteria at the brewery “woken up”. Basically, we put out some food for the yeast (fresh wort) and allowed it to get all riled up for spontaneous fermentation. The idea of kickstarting spontaneous fermentation season with a “momentum batch” comes from the baking/bread world, and was recommended to us back in 2013 by our friends at Allagash Brewing Co. We’ve been conducting a momentum batch every year since 2014, and we’ve noticed how the microbial momentum builds throughout our coolship season. The pace at which spontaneous fermentation begins, and the vigor with which it proceeds, intensifies as the season wears on. Buford’s Roadside Wares got the momentum going for our 2015 coolship season! After accomplishing that task, we pitched the cooled wort with our mixed culture, rather than allowing it to ferment spontaneously.


Buford’s Roadside Wares was brewed on January 8th, 2015 with raw well water, malted barley, raw wheat, pecans, and hops. It was fermented in brandy barrels for 12 months prior to packaging on January 25th, 2016. The beer was 100% naturally conditioned by refermentation in bottles, kegs, and casks. Around the time of packaging, it was 6.4% alcohol by volume, 3.2 pH, 13 IBU, and had a finishing gravity of 1.002 (0.5 degrees Plato).


The beer will be released at Jester King on Friday, March 18th when our tasting room opens at 4pm. We’re excited to announce that Jonathan Buford and Patrick Ware of Arizona Wilderness Brewing Co. will be onsite for the release, as well as at Jester King the following Saturday afternoon for a special Arizona Wilderness beer tasting (details to follow later this week). Buford’s Roadside Wares will be available by the glass, as well as to go in bottles (750ml/$20). The bottle limit is two per customer per day. Approximately 2,300 bottles are available. Buford’s Roadside Wares will only be available at Jester King, aside from some special events outside the brewery.


It was a pleasure working with Jonathan and Patrick of Arizona Wilderness on this beer. They are great friends, have hearts of gold, are talented brewers, and conveniently are not in jail right now so they can attend the release!


Here are some photos from the brewday back in January of 2015, along with a video of Jonathan’s coolship serenade!




Coolship filling


Wort resting the in the coolship the following morning


Patrick Ware, Johnathan Buford, Garrett Crowell





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Tipping T Social with Arizona Wilderness Brewing Co. & Jester King -- March 17th

10 March 2016



We’re excited to announce the “Tipping T Social with Arizona Wilderness Brewing Co. and Jester King” on Thursday, March 17th at 7pm at the Tipping T next to Jester King!


Jonathan Buford and Patrick Ware from Arizona Wilderness Brewing Co. will be on hand at the Tipping T, along with Jeff Stuffings and Ron Extract of Jester King, for a seven course dinner prepared by Chef Brandy Gibbs featuring seasonal local ingredients!


Here’s the menu, which will be paired with a few special surprises:


Appetizer
Hot & crunchy Gulf shrimp / hot & crunchy sweet potato / cornflake / sesame seed / almond & chili flake crust with mango sauce


Seafood
Garlic / tomato / sourdough crouton / basil & lemon mussels steamed with Jester King Snörkel


Salad
Butter lettuce / fromage di affinois / toasted pine nuts / Jester King Bière de Syrah poached pear / wild honey vinaigrette


The Collaboration
Mushroom tart / stilton cheese / chipotle maple pecans / arugula


Hunter Gatherer
Coriander thyme pork tenderloin medallion / blackberry balsamic / butternut squash / goat cheese gratin


Meat
Coffee & ancho chile crusted Wagyu beef / corn pudding / sautéed market greens


Sweet Ending
Flourless chocolate cake bites / mascarpone whipped cream / raw cocoa nibs / caramel drizzle


The dinner is $85 per person. CLICK HERE TO MAKE A RESERVATION


We hope you’ll join us for this one of kind event!



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Prairie Artisan Ales / Jester King "Coolship Roadtrip"

9 March 2016


We wrapped up our winter 2015-2016 coolship season with some fun “mobile projects”. The idea behind these projects was to spontaneously ferment beer with microorganisms native to other geographical areas, thereby achieving some interesting and enjoyable results with a sense of place beyond our brewery. For one of these mobile projects, we teamed up with our friends at Prairie Artisan Ales for what we’ve affectionately dubbed “Coolship Roadtrip”.


Coolship Roadtrip involved brewing wort at Jester King, inoculating it in our coolship with native yeast and bacteria, driving the wort to Prairie for fermentation in their oak barrels, then repeating the process in reverse by brewing at Prairie, inoculating wort in their coolship, and driving it to Jester King for fermentation in our oak barrels. We’re very excited to now have wort brewed at Prairie and inoculated with their native microorganisms busily fermenting in our barrel room!


Coolship Roadtrip is a good example of the type of collaboration we like to engage in. That is, one where we’re using native ingredients from another brewery to make beer with a sense of place. We expect Coolship Roadtrip to slowly ferment spontaneously at our respective breweries for quite some time (likely years) prior to release. If the results are encouraging (or even if they’re not!), we’ll plan on doing another Coolship Roadtrip in 2017. For now, here are some photos from our Coolship Roadtrip with Prairie!


Coolship filling at Jester King


Chilled wort resting in the coolship at Jester King the morning after the brewday


Chase Healey of Prairie and Jeff Stuffings of Jester King ready to embark on the roadtrip


Pit stop in Waco, Texas


Hitting a snow storm in southern Oklahoma


Chase and Jeff at Prairie


Brewing at Prairie


Coolship filling at Prairie


Chilled wort in the morning at Prairie


Heading out to Jester King



Wort arriving back at Jester King


Coolship wort from Jester King spontaneously fermenting at Prairie


Coolship wort from Prairie spontaneously fermenting at Jester King


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Introducing Wicked Weed / Jester King The Parking Lot Grissette

8 March 2016



We’re excited to announce The Parking Lot Grissette, our collaboration with Wicked Weed Brewing in Asheville, North Carolina! As Wicked Weed mentioned in their post below, the beer was born out of a mutual friendship and love of rock climbing. It’s also the type of beer we often enjoy drinking the most — dry, tart, low alcohol, hoppy, with some interesting yeast character!


From Wicked Weed:


In this industry, finding friends comes naturally. We’re all pursuing the passion that is craft beer. It’s a baseline commonality that we all share. Sometimes, however, you find that extra similar trait which creates bonds that are a little harder to break. The relationship we’ve established with Jester King Brewery is just that type of friendship. Inspired by our mutual love of the outdoors, rock climbing in particular, we decided to create a beer for those long days that turn into headlamp-lit nights. This tart farmhouse ale is dry-hopped with Mandarina Bavaria and Huell Melon and is perfect for helping tell those stories of the day’s successes and failures. Chalking our hands was a must during the brew process. Crag after crag, parking lot after parking lot, for a climber, this is home.

The Parking Lot Grissette is just the first in a multi-part collab with Jester King. Stay tuned for the next part. But for now, The Parking Lot Grissette is available at the Funkatorium and our Brewpub. Limited distro to follow.


We’re also excited to announce that Wicked Weed Owner/Head Blender Walt Dickinson will be at Jester King the afternoon of this Saturday, March 12th to celebrate the release. Walt sent us some of his beers to celebrate the occasion and free samples will be available starting at Noon until supplies run out. Bottles of The Parking Lot Grissette will be available for purchase at Jester King at a later date once the beer has label approval from the Texas Alcoholic Beverage Commission.


On a personal note, we’ve really gotten to know Wicked Weed and the people behind it well over the last few years. We can’t think of a finer, more well-run, professional organization, brewing truly exceptional beer, and headed by some of the most talented and friendly people we’ve encountered in the beer industry. We’re thrilled their beer is coming to Texas, honored to have worked with them, and happy to call them friends. Below are some photos of our climbing trip to the Red River Gorge in Kentucky that inspired the beer.














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