Jester King Craft Brewery

Jon and Patrick from Arizona Wilderness this Saturday at JK

17 March 2016

This Saturday afternoon, we’re excited to be joined at Jester King by Jonathan Buford and Patrick Ware of Arizona Wilderness Brewing Co.! Jon and Patrick sent us some special beers, which we’ll be pouring free samples of starting at Noon:

White Canyon Blonde Stout
Baboquivari Blonde
Rim Country Framboise Noir
Tres Alamo Tripel – Chardonnay Barrel Aged
Saddle Mountain Saison

We hope you’ll join us and come out to meet Jon and Patrick!


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.


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

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

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

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

Bone Marrow / beet, cricket miso with Jester King Gotlandsdricka

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

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


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






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:

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

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

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

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!


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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