We're happy to announce the return of Modern Science, our foudre-fermented farmhouse ale brewed with aged hop plasma and re-fermented with Texas Hill Country peaches! It's our collaboration with...

Happy International Beer Day! We're excited to announce the return of Bitter Death -- our Extra Hoppy Belgian-Style Pale Ale. For our second batch, we've packaged it in 16oz. cans in addition to draft.

Dry, bitter, drinkable, low-to-moderate ABV with some interesting fermentation character — that's a key mantra of ours when it comes to beer. And that's what Bitter Death is all about. We brewed a 5.0% abv pale beer with San Jacinto...

We're very excited to release our third wine from the 2021 grape harvest — our 2021 Red Blend. 2021 Red Blend is part of our Have We Met? series of wines. It features Texas-grown Black Spanish, Merlot, and Syrah grapes from Sulphur Bluff, Texas east of Dallas.

The grapes were harvested in August of 2021, crushed, and fermented in stainless steel at Jester King with the same mixed culture we use to ferment our farmhouse ales. We then...

Come out to try our new German-style Kölsch! This is a draft-only beer at Jester King. Our Kölsch was brewed as close to style as possible with softened well water, Texas-grown pilsner malt from Tex-Malt, Munich malt, and organic Perle hops. We fermented in stainless steel with Kölsch yeast, lagered for three weeks, filtered, force carbed, and packaged exclusively in kegs. 4.6% abv.

We hope you enjoy our crisp, drinkable, refreshing,...

We're excited to release the next English-style beer we've brewed at Jester King — English-style Summer Ale. While English beers are by no means our focus, we love brewing and drinking them. The complexity packed into relatively small beers, the blend of herbal hops and fruity esters, the drinkability, and the pub culture surrounding them make English-style beers among our most favorite.

For the hottest time of year, we brewed a...

2022 Vernal Dichotomous out now — our farmhouse ale inspired by the Central Texas spring season.

For this year's batch, we kept the recipe quite simple. We created a blend of farmhouse ale aged in oak barrels, then re-fermented the blend with sencha green tea. We sought to capture some of the herbaceous, earthy, floral character of the season in the form of a farmhouse ale. Like all our Dichotomous beers, they are created during the...