We’re pleased to introduce our latest beer: Jester King Snörkel — a farmhouse ale brewed with alderwood smoked sea salt and oyster mushrooms grown by our neighbor Logro Farms. Logro Farms is located just a few hundred yards from Jester King Brewery at Ceres Park Ranch. They use spent grain from our beer to sustainably grow delicious oyster mushrooms. We’re excited to have now come full circle by using their mushrooms grown from our spent grain to make a new beer.
Snörkel takes partial inspiration from traditional German Gose. Like Gose, it’s moderate in alcohol (~4.5% ABV), brewed with malted wheat and salt, and has some acidity or sourness in the flavor profile. We specifically used both sea salt and alderwood smoked sea salt, and fermented Snörkel (like all our beer) with a blend of brewers yeast, naturally occurring wild yeast, and native souring bacteria, the last of which lends the beer its acidity. But Gose only served as a jumping off point. From there, we set out to explore the savory characteristics of umami through use of the oyster mushrooms.
Snörkel will be released at Jester King Brewery on Friday, August 15th when our tasting room opens at 4pm. Jeremy Bastian and Ryan Sansbury of Logro Farms will be on hand to celebrate the release, provide information about their sustainable mushroom farm, and sell their Grow-at-home Oyster Mushroom Kits. Snörkel will be available by the glass and in 750ml bottles ($12 per bottle, limit 3 bottles per customer per day). We have approximately 250 cases of bottles to sell (12 × 750ml). While we won’t have enough of the first batch of Snörkel for it to go into distribution in Texas, we plan on making a second batch later this summer that we anticipate will be partially distributed.
Oyster mushrooms from Logro Farms prior to being added to the beer
Alderwood smoked sea salt and sea salt
Ryan Sansbury and Jeremy Bastian of Logro Farms
Oyster mushrooms being added after the boil by Jeremy Bastian of Logro Farms