Jester King Craft Brewery

Introducing 2016 SPON Mourvedre & Sangiovese / 2017 SPON Raspberry & Cherry

21 September 2017


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In honor of Cantillon Zwanze Day, we’re releasing two SPON beers at Jester King this weekend — 2016 SPON Mourvedre & Sangiovese and 2017 SPON Raspberry & Cherry!


2016 SPON Mourvedre & Sangiovese is our 100% spontaneously fermented beer, refermented with Mourvedre and Sangiovese grapes. We took three barrels of two year old SPON from 2014 and one barrel of three year old SPON from 2013 (about 1,600 liters), and added 500 pounds of Mourvedre grapes from the Texas High Plains and 500 pounds of Sangiovese grapes from Colorado. We allowed the beer to referment with the grapes to dryness, then naturally conditioned the beer in kegs and bottles resting on their side. 2016 SPON Mourvedre & Sangiovese was packaged on November 28, 2016. It’s 7.0 percent alcohol by volume, 8 IBU, 3.5 pH, and has a finishing gravity of 1.001 (0.25 Plato). 2016 is our first ever blend.


2017 SPON Raspberry & Cherry is our 100% spontaneously fermented beer, refermented with cherries and raspberries. We blended four SPON barrels from 2016 (about 1,500 liters) and added 800 pounds of Washington raspberries and 800 pounds of Michigan Balaton cherries. Like 2016 SPON Mourvedre & Sangiovese, we allowed the beer to referment with the fruit to dryness, then naturally conditioned the beer in kegs and bottles resting on their side. 2017 SPON Raspberry & Cherry was packaged on June 8th, 2017. It’s 5.6% alcohol by volume, 16 IBU, 3.2 pH, and has a finishing gravity of 1.005 (1.25 Plato). 2017 is our second ever blend.


Our SPON beers are inspired by authentic Belgian Lambic. We turbid mash a grist of 60% malted barley and 40% raw wheat, boil for four hours with aged hops from our barn, cool and inoculated the wort overnight in our coolship with naturally occurring yeast and bacteria, 100% spontaneously ferment the wort in oak barrels (no yeast or bacteria pitched) for one to three years, blend from multiple barrels often spanning across different vintages, and naturally condition the beer for months in bottles resting on their side. While we’re inspired by Lambic, our goal is to embrace our own surroundings, native ingredients, and microflora, so as to create something entirely unique to our own time, place, and people.


2016 SPON Mourvedre & Sangiovese and 2017 SPON Raspberry & Cherry will be released when our tasting opens at 4pm on Friday, September 22nd. They will be available by the glass and in bottles to go. We have about 3,200 bottles of 2016 SPON Mourvedre & Sangiovese and 2,800 of 2017 SPON Raspberry & Cherry available (375ml/$25). The bottle limit is three bottles of each beer (six bottles total) per customer per day. Aside from special events, it will only be available at our tasting room.


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Introducing Jester King / Perennial Artisan Ales Enigmatic Taxa

15 September 2017


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We’re excited to announce Enigmatic Taxa, our collaboration with Perennial Artisan Ales! This past winter during coolship season, Perennial came down to Austin to brew with us. We’ve long been fans of Perennial’s Hommel Bier and wanted to do a riff on it.


The word “hommel” is simply a regional Flemish dialect for “humulus” or “hops”. So in essence, hommel bier means “hoppy beer”. Poperinge is a municipality in West Flanders known for hop growing. Each year they celebrate the hop harvest and brew beers showcasing the regional hops. Popperings Hommel is likely the best known example. You could say that Enigmatic Taxa is two steps removed from its traditional counterpart. Perennial made a beer inspired by classic hommel bier, and we made a beer inspired by it.


For Enigmatic Taxa, we brewed with well water, Texas malted barley from Blacklands, Abbey malt, Biscuit malt, Carafoam, and Zythos, Cascade, and Simcoe hops. We took advantage of the cool winter night air in February and chilled the wort in our coolship. While the wort chilled in the coolship, it steeped with fresh grapefruit zest and juice. The next morning, we racked the wort from the coolship to a foudre with the yeast cake from a batch of Ol’ Oi still inside it. We didn’t add oxygen to the fermentation. After fermenting in the foudre for about two months, we moved the beer to a stainless steel tank and dry hopped it with more Cascade and Simcoe and an experimental hop called “X17” from The Oregon Hophouse. We packaged it on May 15th, 2017, and allowed the beer to naturally referment and mature for about four months prior to release.


Enigmatic Taxa is 7.0 percent alcohol, 30 IBU, 3.7 pH, and has a finishing gravity of 1.001 (0.25 Plato). It will be released on Friday, September 15th at 4pm at our tasting room. It will be available by the glass and in bottles to go. We have 2,700 bottles available (750ml/$14). There’s no bottle limit. Aside from special events, we do not anticipate that Enigmatic Taxa will be available outside our tasting room.








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2017 Jester King Snörkel

13 September 2017


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2017 Snörkel will be released this Friday at 4pm at our tasting room! Snörkel is our farmhouse ale brewed with alderwood smoked sea salt and oyster mushrooms. For this year’s batch, the mushrooms are blue oyster from Fallen Oak Mushrooms in Austin, Texas.


2017 Snörkel was brewed on May 31st and June 1st of this year. It was packaged on July 17th and 18th. It’s 4.3 percent alcohol by volume, 16 IBU, 3.9 pH, and has a finishing gravity of 1.002 (0.5 Plato). It will be available by the glass and in bottles to go. We have about 6,000 bottles available (750ml/$13), there’s no bottle limit, and some of the bottles will be distributed beyond our tasting room.


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2017 分 桃 (Fēn Táo) & 2017 Aurelian Lure Released this Friday

12 September 2017


This Friday, September 15th at 4pm, we’ll be releasing our 2017 blends of 分 桃 (Fēn Táo) and Aurelian Lure! 分 桃 (Fēn Táo) is our barrel aged sour beer refermented with Texas peaches, and Aurelian Lure is our barrel aged sour beer refermented with California apricots.


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For this year’s 分 桃 (Fēn Táo), we added 2,000 pounds of Texas-grown Ranger peaches to about 700 gallons of mature, barrel-aged sour (ratio of about 2.9 pounds per gallon). The peaches came from Noble Farms near Lubbock, Texas. In past years, we’re received peaches from the Texas Hill Country. However, this year a mild winter led to a very paltry harvest. While it was unfortunate that the Hill Country crop didn’t pan out this year, we’re really excited about the quality, flavor, and aroma of the peaches from Noble Farms! They led to a really great batch of 分 桃 (Fēn Táo).


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This is our fourth-ever blend of 分 桃 (Fēn Táo). It is 6.1% alcohol by volume, 1.000 specific gravity (0 Plato), 10 IBU, and 3.4 pH. It was packaged on August 6th, 2017. It will be available by the glass and in bottles to go (500ml/$20). We have about 3,000 bottles available (limit 3 per customer per day). Outside of special events, 2017 分 桃 (Fēn Táo) will only be available at Jester King.


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For 2017 Aurelian Lure, we refermented over 2,000 pounds of Patterson apricots from Blossom Hill in Callifornia with about 765 gallons of mature, barrel aged sour beer (~2.7 pounds per gallon ratio). This is our fifth-ever blend of Aurelian Lure. It is 5.8% alcohol by volume, 1.002 specific gravity (0.5 Plato), 6 IBU, and 3.4 pH. It was packaged on July 25th, 2017. It will be available by the glass and in bottles to go (500ml/$20). We have about 4,500 bottles available (limit 3 per customer per day). Outside of special events, 2017 Aurelian Lure will only be available at Jester King.


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Introducing De Garde / Jester King No Spiders

8 September 2017



We’re excited to release a special spontaneous blend from De Garde Brewing and Jester King this weekend at our tasting room! The blend is called “No Spiders”, and it was created in the spring of 2017 when Trevor Rogers of De Garde came to visit us. Trevor brought some of his 100% spontaneously fermented beer, and we blended it with two 225L barrels of our spontaneous beer from our 2016 coolship season. The barrels were selected by Trevor and our Head Brewer Averie Swanson.


We chose to make the blend and serve it still without refermentation in the serving vessel! Drinking beer still is something we enjoy, especially in the context barrel aged sour beer. We’re excited to release still beer in our tasting room, and it’s something we plan to do more of in the future. There’s a stigma against drinking still beer that you don’t see in the wine world for instance. While refermentation in the serving vessel is something we love and will always do, we’d like to do what we can to make room for still beer in our community/industry. A lot of “flaws” in beer — such as sour, funky, light struck, corked, oxidized, or flat — are qualities that we enjoy in the right context. So we’d like to push back a little bit on the notion that beer must be effervescent.


No Spiders is 4.9% alcohol by volume, 41 IBU, 3.5 pH, and has a finishing gravity of 1.002 (0.5 Plato). It was packaged exclusively in kegs, so it is a draft only beer. It will be served at Jester King starting this weekend, and eventually at De Garde’s tasting room in Tillamook, Oregon. We have about 350 liters of No Spiders to pour at our tasting room.


Cheers,
Jeffrey Stuffings
Founder, Jester King


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