We're excited to release our latest batch of Munich-Style Helles Lager! It's brewed with softened Hill Country well water, 100% Weyermann Floor-Malted Pilsner, and Hallertau Mittelfruh. Fermented with Augustiner yeast and lagered for eight weeks in our new horizontal lager tanks. Filtered and packaged in kegs and 16oz. cans. 4.8% abv.

We find our Munich-Style Helles Lager highly refined, slightly malt forward, super-crisp, and...

This week's coolship fill marks our 10th season of making 100% spontaneously fermented beer at Jester King! Our first coolship season was the winter of 2012-2013. We developed a love of spontaneously fermented beers from drinking authentic Belgian Lambic and Gueuze. After visiting Belgium in 2012, we wanted to see if spontaneous fermentation would be possible in Texas. We already knew at the time that it could be done in the United States...

We're grateful to be celebrating our 11th year of Jester King! Year 11 was a big one for us. We released our first wine and cider, added BBQ to our kitchen menu, opened the Jester King Inn, built Noble's Nest — a natural playscape for our younger...

We've been pursuing spontaneous fermentation at Jester King since February of 2013, and we're excited to begin our 10th winter of spontaneous fermentation soon. Our 2021 SPON Three Year Blend is our sixth "vintage" and is a blend of 100% spontaneously fermented beer from 2020, 2019, and 2018. This year on December 21st, we’re also releasing five additional SPON beers. Learn more about each one below.

Black Atrial is back! This is our original Black Metal Imperial Stout refermented with four pounds per gallon of raspberries.

To make Black Atrial, we brewed a batch of Original Black Metal Imperial Stout. After primary fermentation with English ale yeast in a stainless steel tank, we added four pounds per gallon of raspberries. We sourced the raspberries from the same farm in Washington that grows our raspberries for Atrial Rubicite....

At Jester King, we make food & drink uniquely tied to a time, place, and people. As many of you know, Texas proudly touts itself as the best brisket producing state (Franklin, Snow’s, Leroy and Lewis, etc.) and with roots in Central Texas, we couldn’t wait any longer to introduce BBQ to our menu. We’re now offering a full BBQ menu, complete with ribs, brisket, pulled pork, and more. Developed by Executive Chef Mason Huffman and the Jester...