Jester King Craft Brewery

2017 Funk n' Sour Fest Tickets on Sale!

10 October 2017



We’re excited to once again be hosting Jester King Funk n’ Sour Fest this October 26th from 7-10pm! The event celebrates food and drink by pairing some of our absolute favorite restaurants with some of the best breweries, wineries and cideries we know!


This year we’ve organized the following partnerships listed below. We couldn’t be more excited about this list and believe it to be truly special / one of a kind. Check it out! Each restaurant will prepare two small dishes to be paired with two beers, wines or ciders from their partner.


Antonelli’s Cheese Shop with Jester King Brewery (welcome beer/cheese pairing)
The Beer Plant with Jolly Pumpkin Artisan Ales
The Brewer’s Table with Jester King Brewery
Dai Due with Live Oak Brewing
The Hollow with Lewis Wines
Kemuri Tatsu-Ya with Blue Owl Brewing Co.
Launderette with Shacksbury Cidery
L’Oca d’Oro with American Solera
Lox Box & Barrel with Texas Keeper Cider
Noble Sandwich Co. with The Bruery Terreux
Salty Sow with Lazarus Brewing Co.
Texas French Bread with Cruz de Comal Wines
Uchiko with 5 Stones Artisan Brewing

All the teams are currently working on their pairings and we will update the event page as they are submitted.

Music will be provided by The Jon Klekman Quartet


Guests are free to experience the pairings as many times as they’d like while supplies last. Like all our events, we strive to create a relaxed, low-key, comfortable environment for guests to enjoy the Hill Country.


Tickets are $85+ ticketing fee. Three hundred tickets are available. We hope you’ll join us for what we believe to be one of the highlights of the Austin food and drink year. Cheers!




Get Tickets


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2017 Detritivore

9 October 2017


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This Friday, October 13th at 4pm, we’ll be releasing 2017 Detritivore. Detritivore is our farmhouse ale made with the “spent” cherries from Montmorency vs. Balaton. This is our fourth batch.


2017 Detritivore is 6.3% alcohol by volume, 10 IBU, 3.5 pH, and has a finishing gravity of 0.999. It was packaged on June 1, 2017. It will be available by the glass and in bottles to go. We have about 1,100 bottles available (750ml/$18) with a bottle limit of 3 per customer per day. Aside from special events, Detritivore will only be available at our tasting room.


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2017 Jester King Reposé

5 October 2017


This Friday, we’ll be releasing 2017 Jester King Reposé! Reposé is our farmhouse ale brewed with hay and aged hops, aged in in brandy barrels. It’s inspired by Bière de Garde and is our attempt to capture the character of the horse barn near our brewery.



Lautering through hay


2017 Reposé was brewed on December 1, 2015. We lautered the wort through hay from our horse barn and added aged hops to the boil. The first time we made Reposé, we added the hay straight into the mash. The hay was like rope, and it ended up bending the rakes in our mash tun. So this time around, we added the hay to a tub and lautered the wort through the hay as it moved from the mash tun to our kettle. After an initial primary fermentation in stainless steel, we moved the beer to brandy barrels where it aged for about 18 months. Thank you to friend and brewer Kevin Sykes for helping us brew the wort.


2017 Reposé is 6.5% alcohol by volume, 20 IBU, 3.4 pH, and has a finishing gravity of 1.002 (0.5 Plato). It was packaged on July 1, 2017. It is our second blend of Reposé. It will be released at 4pm on Friday, October 6th. It will be available by the glass and in bottles to go. We have about 3,900 bottles (750ml/$22). There’s no bottle limit. Aside from special events, we don’t anticipate Reposé will be available beyond our tasting room.



(l to r) Sean Spiller, Kevin Sykes


Burlap bags of aged hops in our barn


The barn that inspired Reposé


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Aged hops


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Introducing Jester King Örter i Mörker

3 October 2017



We’re excited to introduce Örter i Mörker, a farmhouse ale inspired by Danish Smørrebrød aged in akvavit barrels!


Örter i Mörker was brewed with well water, malted barley, hops, woodear mushrooms, dried dill, dried caraway seeds, and fresh pine needles. It was fermented with our mixed culture and aged in 225L oak barrels formerly containing akvavit, a Scandinavian spirit flavored with caraway or dill.


Örter i Mörker was brewed on March 31, 2016. After fermenting and slowly maturing for about 16 months, it was packaged on July 6, 2017 in kegs and 750ml bottles. Örter i Mörker is 7.9% alcohol by volume, 22 IBU, 3.4 pH, and has a finishing gravity of 1.001 (0.25 Plato).


The artwork for Örter i Mörker was designed by Jester King’s Joshua Cockrell. He based the art off of our longtime Tasting Room Manager Eric Kukla.


Örter i Mörker will be released when our tasting room opens at 4pm on Friday, October 6th! It will be available by the glass and in bottles to go (750ml/$22). We have about 2,700 bottles available. The bottle limit is three per customer per day. Örter i Mörker will only be available at Jester King and special events.







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On Méthode Gueuze & a New Way Forward

28 September 2017


Simmering in the background for much of 2017 has been a disagreement between Jester King and the High Council for Artisanal Lambic Beers (HORAL). The disagreement is over our use of the term “Méthode Gueuze”. We adopted Méthode Gueuze as the style description for our three-year spontaneous blend released in 2016, and attempted to establish Méthode Gueuze as a new, certified style of beer.


Our motivation was to deal with the problem of what to call Lambic and G(u)euze inspired beer made outside of the traditional region of Belgium. We wanted to make clear to beer drinkers that our beer was made following the traditional recipe and technique of G(u)euze, but was not made in the traditional region, and therefore is not authentic. We also wanted to help establish a set of standards for brewers pursuing Lambic-inspired spontaneous fermentation outside of Belgium. The terms “Lambic” and “G(u)euze” have been thrown around fairly causally in the past when it comes to sour beer, and we wanted it to actually mean something when a beer is said to be inspired by Lambic or G(u)euze.


It was with this mindset that Méthode Gueuze was adopted. We were bolstered by the support of Jean Van Roy of Brasserie Cantillon, and announced the terminology and certification effort last November. In hindsight, we should have done more to secure the support of other traditional Lambic producers, namely HORAL. In our estimation, if we came up with a solution for what to call Lambic-inspired beer made outside the traditional region, but alienated a significant portion of the Lambic community in the process, then we have failed.


Our intent has been to approach this topic in a respectful manner, as we’re a seven year old brewery that has been doing spontaneous fermentation for only five seasons, and the traditional producers have been making Lambic for decades, if not centuries. On top of that, it’s their tradition, not ours. We’re just the new kids who discovered what the masters have been doing forever, often times in total obscurity, grew to love what they do, became hugely inspired, and wanted to see if their traditional methods would work 5,000 miles away.


Back in March, we received a letter from HORAL voicing their displeasure with Méthode Gueuze. To be honest, when we got the letter, we went through a gamut of different emotions and seriously considered telling HORAL to “get lost” in so many words. However, in the end, we came back to the principle that our efforts will have failed if they result in a significant portion of the Lambic community being at odds with us. It was in this spirit that we reached out to HORAL for a sit down meeting to discuss the disagreement. HORAL graciously agreed to the meeting, and back in June, we travelled to Lot, Belgium to meet with them. We were accompanied by James Howat of Black Project Spontaneous & Wild Ales in Denver, Colorado.



(l to r) James Howat, Jeffrey Stuffings, Pierre Tilquin, and Frank Boon


First off, HORAL was a very kind and friendly host, and showed us great hospitality for which we are very appreciative. As we knew going in, HORAL did not approve of the term Méthode Gueuze, and it became apparent that they did not appreciate the words “Lambic” or “G(u)euze” being used in the fanciful name or stylistic description of Lambic-inspired beers. We can empathize with their position, as it is their tradition, and we can see how in their eyes we might come across as interlopers trying to profit off of what they’ve been doing for ages.


They did however agree that there is a problem with what to call Lambic-inspired beers made outside the traditional region and were supportive of Lambic-inspired beers in general. They also had no problem with the terms “Lambic” and “G(u)euze” being used outside of the fanciful name and stylistic description of the beer (for instance, writing on the back of the label that “this beer is inspired by Lambic”). Based on this, HORAL proposed an alternative term “Méthode Traditionnelle”, in reference to beers made following the traditional method of making Lambic and G(u)euze, but outside of Belgium. While there was some initial hesitation on our part because a lot of things can be made following a “traditional method”, we agreed that in the context of Lambic-inspired spontaneous fermentation, Méthode Traditionnelle works. In other words, we’re signifying that we made spontaneous beer following a traditional method, and are free to expound or elaborate on the fact that the traditional method comes from authentic Lambic and G(u)euze.


Sure, we would have ideally liked to have drawn a more direct connection, à la “Méthode Gueuze”, or by extension “Méthode Lambic”. But we highly respect HORAL’s position and have no desire to create the impression that our beer is authentic Lambic or G(u)euze. As we’ve stated many times over the years, our spontaneous beer is not Lambic or G(u)euze! And once again, what good is a new style description if a significant portion of the traditional producers are at odds with it? We have no desire to create life long enemies. We respect these brewers, their families, their ancestors, and the incalculable time they’ve put in over generations carving something out of nothing. We don’t want to disrespect that, even if it was far from our intent. These are several of the brewers that helped inspire us in the first place after all. And frankly, carving out our own tradition and legacy of making beers unique to the microflora, climate, and ecology of the Texas Hill Country is way more important to us than anything else. While we’re hugely inspired by and respectful of the Lambic tradition, our main purpose is to make beers reflective of our own time, place, and people.


The bottom line is that our 2017 three-year, G(u)euze inspired blend to be released this fall will not bear the moniker “Méthode Gueuze”. It will rather carry the style name “Méthode Traditionnelle”. Similarly, we will not continue to pursue the certification for Méthode Gueuze. However, we’ve continued to work with some of our most respected American colleagues producing spontaneously fermented beer on the Méthode Traditionnelle alternative. We still desire to see standards in America and elsewhere when brewers pursue Lambic inspired beer. More information about the initiative can be found HERE.


We appreciate all the support we’ve received over the last year or so. It means a lot to be part of a passionate community where there may be disagreement, but ultimately, everyone in our experience is respectful and comes at it from a good place. We’re grateful to be part of it, and look forward to a bright future for beer and the beer community.


Cheers,


Jeffrey Stuffings
Founder
Jester King Brewery


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