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Brewery, Kitchen, Farm & Event Hall in the Beautiful Texas Hill Country

Jester King is a brewery, kitchen, farm & event hall on a beautiful 165 acre ranch in the Texas Hill Country. We make food & drink uniquely tied to a time, place & people. We're a welcoming place for people of all ages to enjoy community, fun & hospitality in a very special setting.

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“We abuse land because we see it as a commodity belonging to us. When we see land as a community to which we belong, we may begin to use it with love and respect.” ― Aldo Leopold, Author of "A Sand County Almanac"

Our new, two-mile nature trail is officially open! We worked hard in 2020 to clear the trail and create signage for all of our guests to enjoy. Come on out and enjoy the trail through our natural landscape 8am-dusk daily. Be sure to wear comfortable shoes as the terrain is uneven in some areas.

Take a look at the video below to get a sneak peek of the trail before your next visit!

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Our first IPA of 2021 is fresh off the canning line today! Jester King Tongueshlap DDH IPA with Loral, Galaxy, & Sabro Cryo!

Brewed with a blend of San Jacinto Heritage Malt and Pale Malt from TexMalt in Fort Worth, oats, and raw wheat. Dry-hopped aggressively during and after fermentation with Loral, Galaxy, & Sabro Cryo. 6.8% abv. Canned today January 7th, 2021.

Available now for pickup at Jester King! Order online or come see us at our beautiful brewery, kitchen, and farm on the outskirts of Austin (https://jesterkingbrewery.com/). Reservations encouraged. Walk-ins welcome.

100 cases available. No purchase limit. No distro. Unfortunately no shipping or delivery under Texas law. Proxies welcome (please designate when ordering)!

Artwork by Katie Ross

Photography by Granger Coats

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We're pleased to introduce Jester King Barrel Aged Wild Ale with Jambolan Plums!

Finding interesting Texas fruits and fermenting them with our beer is perhaps our favorite thing to do at Jester King. In this case, we found a new fruit we'd never worked with before grown in southern Texas -- Jambolan plums! Native to India, Burma, Ceylon and the Andaman Islands, the Jambolan plums we worked with were grown at Paradise Gardens in Los Fresnos, Texas.

We took mature barrel aged wild ale and refermented it with Jambolan plums at around 2-3 pounds per gallon. Once the fruit refermentation reached total dryness, we naturally conditioned the beer in bottles and kegs (6.6% abv). The plums deliver quite a unique flavor and aroma! We get a lovely mix of jammy, seedy, wintergreen, and sloe gin character.

Barrel Aged Wild Ale with Jambolan Plums is now available for online ordering and pickup at Jester King. Here's the link to our website for ordering:...

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We're pleased to celebrate ten years of Jester King having first begun brewing in 2010! In recognition of our 10th anniversary, we're releasing two new beers as an ode to our past and present -- a DDH IPA and a Dry-Hopped Farmhouse Ale with Triticale & Oats! Both our anniversary beers are now available to go and to enjoy onsite at Jester King.

Our 10th-anniversary DDH IPA is dry-hopped with Idaho 7 cryo, Citra, and El Dorado at a rate of 4 pounds per barrel. It's 6.8% ABV and represents our new experimentation in 2020 with pure culture fermentation. Our 10th-anniversary Dry-Hopped Farmhouse Ale is brewed with well water, 100% Texas malt (malted barley, oats, and triticale from our friends at TexMalt in Fort Worth), and East Kent Golding, Fuggle, and Perle hops. It's 5.8% ABV and represents a decade worth of brewing based on local sourcing of ingredients, wild fermentation with native yeast, and pursuing a sense of time, place, and people in beer.

Here's the link to order online:...

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Today at 3pm CST we're excited to release 2020 SPON Three Year Blend!

SPON Three Year Blend is 100% spontaneously fermented beer inspired by authentic Belgian Gueuze. It's a blend of three different "vintages" of beer -- in this case beer from 2019, 2018, and 2017 coolship seasons. 2020 is our 5th three year blend following our 2016 to 2019 releases.

To create SPON, we combine unfiltered well water from the Trinity Aquifer and Texas-grown malted barley and raw wheat in a turbid mash. We boil the wort for four hours with aged hops from the attic of our barn. We then chill the wort overnight in our coolship to collect native yeast from the air. The next morning we fill oak barrels and allow the beer to spontaneously ferment without pitching any yeast. After one to three years of maturation, we finally create our three-year blend and naturally condition it through fermentation in bottles and kegs. We follow a very traditional recipe and process, but ultimately create a beer uniquely tied to the terroir of the Texas Hill Country.

2020 SPON Three Year Blend will...