Today at Noon we're releasing Montmorency vs. Balaton Batch 7! Montmorency vs. Balaton is our barrel-aged wild ale refermented with a blend of Montmorency and Balaton cherries. This beer has been one of our personal favorites over the years with its rich cherry, marzipan, cinnamon, and pie crust flavor. Batch 7 is our first release in 750ml bottles, which is likely a one-off format.

Available while supplies last for curbside pickup (https://www.toasttab.com/jesterkingbrewery/v3) or by making a reservation to come see us (https://www.exploretock.com/jesterkingbrewery). We have 2,000 bottles available with a two bottle limit. Proxies allowed (please click on "Are you using a proxy?") 750ml bottles are $35. Also available by the glass and in crowlers for onsite guests. No distro available. Cheers!

Art by Josh Cockrell

Photo by Granger Coats

Today we're releasing a new beer we're calling our Dry-Hopped Oat Saison with Desert Yeast. This is the first beer we've fermented with a native yeast culture from Community Cultures Yeast Lab in San Antonio. We selected their Prickly Pear strain, which was harvested during the spring season in Lajitas, Texas near Big Bend National Park. The Prickly Pear strain is known for its bright, floral, citrus character and relatively high attenuation.

We decided to complement the native culture with a light, fluffy, medium-strength wort that features malted oats from our friends at TexMalt in Fort Worth. The malted oats were mixed with local two row malt from our longtime malt supplier Blacklands Malt in Leander, TX.

We dry-hopped this desert yeast oat saison fairly aggressively with Idaho 7, Citra, and El Dorado to create bright, tropical hop aromatics to complement the citrusy character of the native yeast. All in all, we think we've created a fun,...

Today at Noon we're releasing a variation on our Kvass. Instead of using sourdough bread in the mash like we typically do, we added cornbread to the mash baked in-house at Jester King Kitchen! Our Head Baker Jonathan Sanchez made several hundred pounds of his delicious cornbread for us to use. If you'd like to checkout Jonathan's process and recipe, here's a link to him explaining it on the local news.

We find the cornbread lends a pleasant textural character and subtle maize aroma. We fermented in stainless steel with our mixed culture, which always lends natural variation to the beer. In this case, we get restrained fruity esters in the nose, which lend a slight sort of Trappist character. All in all, we find Cornbread Kvass to be one of the more unique beers we've made, while simultaneously presenting quite "clean" and drinkable. As time passes, the acidity and funk will certainly become more present.

Cornbread Kvass is 4.5% ABV. It was brewed in March and packaged in May. It was naturally...

This Friday at 4pm when the Tasting Room and Kitchen opens, we’re releasing La Vie en Rose Batch 8. La Vie en Rose is a farmhouse ale refermented with raspberries from Atrial Rubicite.

We made La Vie en Rose by brewing a fresh saison using raw Texas Hill Country well water with Texas barley and wheat, then fermented with our mixed culture of native yeasts and bacteria. We then introduced that saison to the spent raspberries used in Atrial Rubicite and let that sit for one month. It was packaged in late April and then conditioned in its vessel. We find this year’s La Vie en Rose to have more of a fresh raspberry character than years past.

This batch has an ABV of 6.2%. It will be available by the glass and in bottles to go ($18/750mL) Around 1,500 bottles are available with a limit of six bottles per person per day. We hope you enjoy!