2019 Blog

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This Thursday, December 19th when our kitchen and tasting room open at 4pm, we're pleased to introduce Jester King Less Dots! Less Dots is a farmhouse ale aged on the "spent" black currants from Jester King More Dots.

Less Dots joins Detritivore (cherries), La Vie en Rose (raspberries), Demitone (blueberries), Grim Harvest (blackberries), and...

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We're very pleased and excited to introduce Jester King Unfiltered Pilsner!

Unfiltered Pilsner is a single decoction, German-inspired Pilsner brewed with Hill Country well water, Blacklands Pilsner malt, a touch of raw grains from Barton Springs Mill, and German Hallertauer Mittelfrueh hops. It was lagered for five weeks in a horizontal dairy tank at Jester King prior to kegging.

We’ve had a deep love and appreciation for pale...

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We're pleased to introduce Agresto – brewed in collaboration with Birrificio Italiano!

Agresto is a barrel-aged farmhouse ale brewed with wild Italian fennel flower, black pepper, and refermented with Texas-grown unripe Black Spanish grapes. Agresto shares its name with a Tuscan condiment, popular during the Renaissance, that was made by farmers during the grape growing season from unripe...

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We're very pleased to introduce Moonshot -- a 100% spontaneously fermented beer with Tennessee oats, rose hips, and lemongrass brewed in collaboration with Yazoo Brewing Company in Nashville!

Back in January of 2017, our long time friend and inspiration Brandon Jones of Yazoo & Embrace the Funk traveled to Austin to...

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This Saturday, December 7th at Noon for SPON Day, we'll be releasing Jester King 2019 SPON Three Year Blend!

2019 SPON Three Year Blend is our blend of 100% spontaneously fermented beer from 2018, 2017, and 2016. To make the beer, we brew with well water, Texas-grown malted barley and raw wheat, and aged hops from the attic of our barn. We let the wort rest overnight in our coolship and collect wild yeast and bacteria from our...

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Early this week we announced Jester King More Dots -- a barrel aged wild ale refermented with black currants. We took a small portion of the batch prior to refermentation and bottled it still to create what we're simply calling "More Dots Still".

We've experimented with packaging beers still before. By "still", we mean without refermentation in...

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On Black Friday at Noon, we're opening up a portion of our beer cellar and making available some special rarities. Please see the list below!

The sale starts at Noon this Friday (11/29). First come, first served. To promote fairness, the limit is six bottles per purchase (with only one of the six bottles being a magnum). However, guests are welcome to make multiple trips through the line while supplies last.

2015 Ol' Oi...

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On Black Friday (November 29th) at Noon, we're pleased to release Jester King More Dots -- barrel aged wild ale refermented with black currants!

To make More Dots, we created a blend of Jester King Das Überkind with an average age of around one year. Das Überkind is our un-fruited barrel aged wild ale brewed with well water, local grain, and aged hops, and fermented with our mixed culture of brewers yeast and native...

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We're pleased to announce Derpy Citra -- a double dry hopped American pale ale we brewed at Jester King in collaboration with our friends at American Solera!

Derpy Citra is a draft only beer and will only be available at Jester King. It will be released today -- Thursday, November 21st -- when our tasting room and kitchen open at 4pm.

Here are some specs...

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Bread making is the most fulfilling work I've ever done. Being given the opportunity to learn from our talented chefs at Jester King Kitchen and share the results of our process with our guests brings me immense happiness. This happiness has inspired me to share our process and philosophy:

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This Friday, November 15th at 4pm, we'll be releasing Bière de Syrah Blend 3!

Bière de Syrah is mature barrel aged wild beer refermented with Texas Syrah grapes. We brew wort with well water, local grain from Blacklands Malt, and a blend of fresh and aged hops. We primary ferment the wort in stainless steel before racking to neutral oak for long term maturation (typically around 12 to 18 months). We then crush and de-stem the grapes...

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UPDATE 12/6/19

SPON Day at Jester King is tomorrow at Noon!

It should be warm, sunny weather, so we hope you'll join us for holiday fun and a celebration of spontaneous fermentation!

Here's the rundown:

SPONTANEOUS BEER (by the glass)

2019 Moonshot (collaboration w/ Yazoo)

2019 SPON Three Year Blend

2018 SPON Three Year Blend

2018...

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This Friday, November 8th, we're releasing Balcones Whiskey Barrel Aged Montmorency vs. Balaton!

Balcones Whiskey Barrel Aged Montmorency vs. Balaton is our 2019 batch of MvB aged for seven months in Balcones Distillery Baby Blue Whiskey barrels! It will be released at 4pm on the 8th when our tasting room and kitchen opens to the public. It will be available by the glass and in bottles to...

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This Thursday at 4pm on Halloween, we're releasing our latest batch of Black Metal Farmhouse Imperial Stout!

Black Metal takes inspiration from both the English and Franco-Belgian brewing traditions. We combine English speciality malts with well water, local base malt from our friends at Blacklands, and wild fermentation with our mixed culture of brewers yeast and native yeast and bacteria.

This batch (no. 21) was brewed in...

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Today at 4pm, we releasing Coolship Roadtrip -- a 100% spontaneously fermented blend with our friends from American Solera that's nearly four years in the making.

Back on a cold winter night in February of 2016, we filled our coolship with wort, chilled it overnight, drove it all the way to Tulsa, Oklahoma the next day, and put it into barrels at Prairie Artisan Ales (now American Solera) for spontaneous fermentation. We then did the...

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We're pleased to introduce our newest beer -- Jester King Femme Sauvage!

Brewed in support and with the help of the Pink Boots Society, Femme Savage is a hoppy farmhouse ale dry hopped with Mosaic, Loral, Glacier, Simcoe, and Sabro hops. The hops for the beer were provided by the Pink Boots Society.

Femme Sauvage was inspired by some of our favorite crisp, dry, hoppy Franco-Belgian...

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We're excited to release Rare Corals batch 2 this Thursday at 4pm!

Rare Corals is our farmhouse ale fermented with guava, mango, lime juice and zest, toasted coconut, and chamomile!

This is the first batch we've released since the spring of 2017. It's 5.3% alcohol by volume, 18 IBU, 3.8 pH, and has a finishing gravity of 1.006 (1.5 Plato). It was brewed in July with well water, Blacklands Malt Silver Star Texas Two Row, malted...

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It is homecoming season, as we introduce the new stud to our goat heard! This year, we followed our hearts on this damn fine looking buck with a pleasant demeanor and kind presence. For his name, we have decided on “DJ”, in honor of Daniel Johnston, a shining star of our city who has now passed on.

Based on fertility cycles, we are expecting the first of our babies on Valentine’s Day, 2020, following a 150 day gestation period. With...

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Tickets are on sale for The Goat Mile!

The Goat Mile is a mile run through the hills and trails at Jester King with Farmer Peppy and our goats! It will take place every Saturday and Sunday in October from 11am to Noon.

The hour will consist of 15 minutes of stretching, 30 minutes of running with the goats with stops for calisthenics, and 15 minutes of cool down. Farmer Peppy will have weights available for those wishing to make...

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One of our favorite times of year is when summer passes and the rains return. It allows us to sow our fall cover crop, which helps create healthy soil. Our cover crop is a mixture of broom corn, pumpkin, nasturtium, clover, and millet. We pitch our seeds by broadcasting. It has a lower germination rate than drilling it into our soil by tractor. But we compensate by laying a sheet of mulch on top.

This year we're using a new strategy!...

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To mow or not to mow? The Americas are built upon a prairie system -- a symbiosis of grasses and grazers. Previously, the natural ecosystem mainly existed off of bison, elk, and deer. Now days, a combination of animal and machine is necessary to repair damaged land. As perennial grasses grow upwards, they drill roots deep into the soil allowing for water permeation and storage. When the grass is cut from the top, it naturally releases...

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2019 Zwanze Day at Jester King is this Saturday, September 28th at Noon! Zwanze Day is when Brasserie Cantillon in Brussels, Belgium simultaneously releases a special beer at over 40 locations around the world. Jester King is honored and grateful to be one of the locations.

Here's Cantillon's description of 2019 Zwanze:

"On March 1st 2016, we brewed a smoked Lambic using a blend of classic pilsner malt and smoked malt. Rather...

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We're pleased to announce the participants for 2019 Funk n' Sour Fest on October 24th!

Funk n' Sour Fest is our opportunity to bring together some of the very best restaurants, wineries, breweries, cideries, and artisanal producers we know for an amazing evening of pairings, sensory excitement, and fun! True to the past, we've created some truly excellent partnerships (listed below). Each team will collaborate to create two food and...

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We're pleased to introduce a new collaboration today with The Brooklyn Brewery and Southold Farm + Cellar called Three to Make Ready -- a barrel aged wild ale matured on wine lees!

For several years now, we've been interested in seeing the impact that...

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In an effort to be more environmentally friendly and cut down on paper waste, we're discontinuing cardboard, "single-use" six-pack carriers at our Bottles to Go tent. Throughout the course of a year, we give away approximately 10,000 cardboard carriers, which creates significant paper waste. We were inspired by the City of Austin's Single-Use Carryout Bag Ordinance to make this change....

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We are seeking to make a very important hire for Jester King -- a Market Gardener.

When we started farming a few years back, we focused on perennial systems (fruit trees, hops, and grapes) that will hopefully produce for multiple decades. While our perennial systems remain hugely important to what we seek to do, our focus has expanded to include annual crops and the establishment of a...

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This Thursday, September 5th when our Tasting Room & Kitchen opens at 4pm, we're pleased to release a new beer we've simply called Lagered Farmhouse Beer. It's brewed with Texas grown and malted Jimmy Red Corn from TexMalt in Fort Worth, and lagered in stainless steel at Jester King for six weeks prior to bottle/keg conditioning.

We've loved drinking and have been inspired by pale lagers...

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We are extremely excited to announce the release of our Tesguino inspired beer tomorrow Friday at 4pm when the Tasting Room and Kitchen opens. Tesguino is a beer made of malted corn and is native to an indigenous tribe of Mexico, the Tarahumara. The inspiration to make this beer came while reading Sandor Katz's "The Art of Fermentation," so, as home brewers at heart, we brought in a few homebrew kettles for this project back in...

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We're excited to announce that when our tasting room and kitchen opens this Thursday, August 29th at 4pm, we'll be releasing 2019 Terroir Project! Terroir Project is made in collaboration with Firestone Walker Brewing Co. and blurs the lines between wine and beer. The techniques involved are closely associated with wine making, especially wines produced with a natural or minimalist...

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We are excited to announce that we will be releasing Provenance Black Lime this Thursday. Provence Black Lime is a farmhouse ale brewed with black limes. Black Lime refers to a type of processed lime. We’ve made Provenance beers in the past with different types of citrus. This one, however, is the first time we’ve processed the citrus in our Kitchen.

On black limes from Jester King Executive Chef Damien Brockway:

...

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We’re pleased to announce 2019 Nocturn Chrysalis — our barrel aged beer refermented with Marion blackberries! This is our sixth blend of Nocturn Chrysalis. This beer returns from a hiatus after skipping last year.

2019 Nocturn Chrysalis has an ABV of 6%. It was made by taking a blend of our base barrel stock, Das Überkind, then refermenting with Marion blackberries sourced from Decker Farms in Hillsboro, Oregon. It was packaged in July...

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This Thursday at 4pm when the Tasting Room and Kitchen opens, we will release our collaboration beer with beer historian and writer Ron Pattinson, Pattinson Porter.

Ron Pattinson visited back in March to speak at the brewery and collaborate on a beer. He brought with him a rare historical recipe for an East German Porter from the early to mid 20th century. These porters were heavily toasted, highly hopped, and brettanomyces...

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We’re excited to announce that we are releasing Snörkel Batch 7 tomorrow at 4pm when the Tasting Room and Kitchen opens. Snörkel is a farmhouse ale brewed with oyster mushrooms and sea salt. We set out to explore the savory characteristics of umami in a beer inspired by a German gose.

To make Snörkel, we brewed a beer with malted barley, malted wheat, and raw Texas Hill Country water. In the whirlpool, we added Texas grown oyster...

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We're extremely excited to introduce a brand new event at Jester King - BRAIN FORGE EXPERIMENTAL MUSIC FEST!

Join us Saturday, August 24th where we will have a lineup of 5 experimental bands playing throughout the day with live art and more!

Pocket Sounds

Car Parker

Curved Light

Jon Lundbom Power Trio

Olson St. Clair Quintet

This event is free and...

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This Thursday at 4pm when the Tasting Room and Kitchen opens, we will release 2019 分桃 “Fēn Táo” – barrel aged farmhouse ale refermented with Texas peaches.

To make this beer, we took beer that was aged in neutral oak barrels for 9 to 14 months. This beer was brewed with Hill Country well water, barley, wheat and hops and fermented with our mixed culture. After barrel aging, we then added 2,000 pounds of peaches and allowed it to...

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We have decided to release a limited number of kegs and bottles of 2019 Atrial Rubicite this weekend in the Tasting Room and Kitchen. The reason for this late release is a result of our decision to not make 2019 Sherry Barrel Atrial Rubicite.

From Jester King Senior Brewer Sean Spiller:

“For this year’s Atrial Rubicite, we reserved a good portion of the finished beer to be put in sherry barrels for Sherry Barrel Atrial Rubicite....

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We have a new collaboration beer available in the Tasting Room and Kitchen – Urban Mutation. This beer is a barrel aged farmhouse ale refermented with hop-infused honey and was a collaboration with Other Half Brewing in New York.

To make Urban Mutation, we brewed a beer with pilsner malt, spelt, and flaked barley in May of 2017. We added 50 pounds of...

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We're very pleased and excited to announce that Chef Amanda Turner has joined us as our Chef de Cuisine at Jester King Kitchen! It's very important to us that our culinary program at Jester King go hand in hand with the complexity, nuance, and depth of our beer. Adding Chef Turner to our culinary team is a major step in this direction.

Chef Turner joins us after cooking at some of the most lauded restaurants in Austin...

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We are happy to announce that we are releasing 2019 Vernal Dichotomous today at 4pm when the Tasting Room and Kitchen opens. This year’s Vernal Dichotomous is a farmhouse ale brewed with in-house toasted rice and lemongrass then refermented with foraged loquats.

To make 2019 Vernal Dichotomous, we brewed beer with raw Texas Hill Country water, Texas malt, 200 pounds of rice toasted in-house by our kitchen, and lemongrass. We separately...

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We’re happy to announce that we’re releasing our latest batch of El Cedro today at 4pm when the Tasting Room and Kitchen open. El Cedro is our hoppy cedar-aged farmhouse ale.

This beer was brewed in April with Hill Country well water and Blacklands Pale Moon and wheat, then fermented in stainless steel with our mixed culture of native yeasts and bacteria. We added Citra and Columbus hops to the whirlpool and later dry-hopped with more...

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This Thursday at 4pm when the Tasting Room and Kitchen open, we will release Commercial Suicide Batch 13. Commercial Suicide is our farmhouse mild ale. Commercial Suicide is inspired by the classic English Mild and is one of the first beers we’ve ever made!

Commercial Suicide was brewed with raw Texas Hill Country water and Blacklands Pale Moon, Brown Malt, Flaked Oats, Flaked Barley, and Roasted Barley. We then fermented it in one of...

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We’re happy to announce the release of a brand new beer -- Mr. Mingo, a farmhouse ale with roselle hibiscus. The inspiration was to make a simple beer with a subtle adjunct.

To make Mr. Mingo, we brewed a simple saison with barley and wheat from Blacklands Malt and raw Texas Hill Country water from our onsite well. We added hibiscus flowers at the end of the boil and then later dry hopped with more. In total, we used around 1 pound of...

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We are happy to announce that we will be releasing Omniscience & Proselytism Blend 6 this Thursday, June 27th at 4pm when the Tasting Room & Kitchen opens.

Omniscience & Proselytism or “O&P” is our barrel aged farmhouse ale refermented with fresh strawberries. To make this beer, we brewed beer with well water, Texas malted barley, oats, spelt, and a blend of fresh and aged hops from our barn. Then we fermented our beer...

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We are extremely excited to share with you that our old blog posts have been restored!

The archived blog can be found on our website under the Blog menu.

https://archive.jesterkingbrewery.com/

During the transition to our new website last year, our blog posts from July 2009 to March 2018 were lost in the depths of the internet. Lucky for us, our friends at...

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We’re extremely excited to announce that this Thursday at 4pm when the Tasting Room and Kitchen opens, we will be releasing 2019 SPON Estate Honey, a blend of 2 year old 100% spontaneously fermented beer refermented with raw honey from our farm.

Brewed in winter of 2017, we used raw Texas Hill Country water and did a turbid mash with Blacklands pale moon and Texas raw wheat. We then boiled...

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In honor of last week’s release of Le Petit Prince, we’d like to share with you the recipe to make your own at home. Recipe is follows:

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We’re happy to announce that we are releasing No Whalez Here Batch 2 this Thursday at 4pm when the Tasting Room and Kitchen opens. No Whalez Here is a farmhouse witbier brewed with coriander, lavender, and Texas oranges from G&S Grove.

No Whalez Here is a simple farmhouse take on a classic witbier. Brewed with raw Hill Country well water and a wheat heavy grist, we added toasted coriander,...

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Today at 4pm, we will be releasing our latest batch of Le Petit Prince, our farmhouse table beer.

A favorite for the staff here at Jester King, we find that Le Petit Prince has a way of keeping the brewery running smoothly by keeping both our beer happy and our people happy.

In terms of production, Le Petit Princes gives us a happy and healthy mixed culture for use in fermenting other beers. In terms of people, it quenches our...

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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...

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We're excited to introduce Jester King Moderne Dansk -- our wild ale aged in Danish cherry wine barrels refermented with Danish Stevnsbær cherry juice!

Moderne Dansk was inspired by one of our favorite wineries in the world -- Frederiksdal Kirsebærvin in Harpelunde, Denmark. Frederiksdal specializes in making beautiful wines from Danish Stevnsbær cherries. We've been lucky to carry...

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This Thursday, we will be releasing Highlorde Batch 2. Highlorde is a farmhouse IPA, our take on an American-Style India Pale Ale.

It was brewed with natural, unfiltered well water, Texas malted barley, small amounts of wheat, rye, oats, and spelt, and Mandarina Bavaria and Hallertau Blanc hops, then dry hopped with Cascade, Columbus, and Mandarina Bavaria hops. It was naturally conditioned in kegs.

This batch of Highlorde has...

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We're pleased to announce the Jester King Volunteer Corps!

One of our core values at Jester King revolves around community concern -- an idea focused on educating, advocating for & showing hospitality toward our guests, our industry, and ourselves. The JKVC will be a way for Jester King and our friends from the community to partner on a variety of projects throughout...

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We are excited to announce that we will be releasing Raspberry Funk Metal this Thursday at 4pm when the Tasting Room and Kitchen opens. Raspberry Funk Metal is a barrel aged imperial stout refermented with raspberries.

This year’s Raspberry Funk Metal is our second blend and our first bottle release as last year’s Raspberry Funk Metal was a draught-only release.

To make Raspberry Funk Metal, we brewed an imperial stout and...

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We recently discovered that Fearless Traveller -- our farmhouse ale brewed with Merkén and refermented with prickly pear cactus fruit in collaboration with Cervecería Granizo -- has developed some "ropiness".

Ropiness refers to the beer developing a slick or viscous...

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This Memorial Day weekend beginning on Friday, May 24th at 4pm, we'll be having a cellar release! Below are the details. We'll also be open Memorial Day (Monday, May 27th) from 12-9pm (Jester King Kitchen closes at 8pm).

2017 SPON Syrah & Sangiovese (36 bottles, 375ml/$28, limit 1)

2017 SPON Peach & Apricot (36 bottles, 375ml/$28, limit 1)

2017 Biere de Blanc du Bois (24 bottles, 500ml/$28, limit 1)

2017...

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We're excited to announce that we will be hosting a natural wine guided tasting on Saturday, June 1st from Noon to 1pm at Jester King!

Jester King Wine Director TRACI WALKER will lead guests on a guided tasting of some of her favorite natural wines. Accompaniments from the Jester King Kitchen will be included with the price of the ticket.

- Tickets are $40 (plus Universe service charge)

- Space is limited to...

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We're very pleased to announce that our next Jester King Kitchen Supper Club on May 23rd will feature wine pairings from our good friends from Southold Farm + Cellar!

Our kitchen team led by Executive Chef Damien Brockway will be preparing a five course prix fixe menu paired with wines from Southold. Located near Fredericksburg, Texas, Southold is a...

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We're excited to announce the release of 2019 Hibernal Dichotomous -- a farmhouse ale brewed with green cardamom and refermented with beets and carrots that were roasted and charred in the wood ovens at Jester King Kitchen!

Our Dichotomous beers are a product of the season in which they are created. Rather than being brewed "for a season", we think of them as being "of a season." They often come out months after the time of year in...

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Today we're proud to release our first Kvass brewed with bread baked in-house at Jester King Kitchen!

In February, Head Baker Amanda Loadman baked 300 pounds of rye bread with local grain from Barton Springs Mill for the brew. Our bread dough was fermented with the same mixed culture we use to ferment our beer. We then added the bread to the mash along with Munich malt and...

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This Thursday we will be releasing our second batch of Meowsonry!, a best bitter farmhouse ale. Meowsonry Batch 1 was brewed with our friends at The Masonry in Seattle.

This was initially a nod to their 5 year anniversary and now continues as a celebration of our mutual love of pizza, cats, beer, and most importantly the underappreciated brewing styles of England.

Meowsonry...

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We're excited to announce that our 2019 batch of Atrial Rubicite will be released on Friday, May 3rd when our restaurant and tasting room opens at 4pm!

Atrial Rubicite is our barrel-aged wild ale refermented with raspberries. This is our 9th batch. Batch 1 was released back in 2013. This year's batch of Atrial Rubicite is 5.5% alcohol by volume and was packaged in early April.

2019 Atrial Rubicite will be...

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We are very excited to announce Jester King will be the home of Wild World, a two-day natural wine festival on May 18th and 19th. This festival brings over 40 producers from all over the world sharing tastings and chatting about their craft. While this festival is mostly natural winemakers, it will also include several breweries, cideries, meaderies, as well as local food vendors.

We began offering wines in our tasting...

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We're very excited to announce that for Jester King Supper Club on Thursday, April 25th at 7pm, we're partnering with our friends from Fonta Flora Brewery in Morganton, North Carolina! Chef / Brewer Obie Ferguson of Fonta Flora will collaborate with Jester King Executive Chef Damien Brockway to create a special five course pairing menu featuring beers...

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We're pleased to introduce 2018 SPON Muscat Aged in Muscat Barrels! To create this beer, we took 2017 SPON Muscat and aged it in muscat wine barrels for about a year. As you may recall, 2017 SPON Muscat was a blend of spontaneously fermented beer that we refermented...

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Today we'll be releasing our 2019 batch of Detritivore -- our farmhouse ale aged on the "spent" cherries from Montmorency vs. Balaton!

Years back when we made Montmorency vs. Balaton for the first time, the previously refermented or "spent" fruit still had a lot of color, flavor and aroma. Rather than wasting the cherries, we decided to age a younger farmhouse ale on it. As the young beer steeped on the spent fruit, it absorbed much of...

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We're pleased to introduce Fearless Traveler, our collaboration with Cervecería Granizo in Quilpué, Chile! Fearless Traveler is a farmhouse ale brewed with Merkén and refermented with fruit from the prickly pear cactus. Merkén is a blend of ground smoked chilis, toasted coriander and salt.

Fearless Traveler was brewed in October when we were...

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We have received a lot of feedback from the poster made in-house for Orval Day by Jester King artist Katie Ross. Most of the feedback was positive, but we feel compelled to respond to the negative feedback we received suggesting that this image was used as sexualization of the female body for marketing purposes. This feedback presents an opportunity for a needed conversation. It has been our intention to avoid sexualizing the...

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Starting this Friday, March 22nd, we're pleased to introduce 2018 SPON Muscat! 2018 SPON Muscat is a blend of 100% spontaneously fermented beer refermented with 2,000 pounds of Muscat grapes from Sulpher Bluff, Texas (2018 harvest)! The grapes were really pleasant, reminded us of honeysuckle and flowers, and refermented very nicely with SPON.

Our SPON beers (short for "spontaneous") are brewed with unfiltered well water, Texas malted...

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This Thursday at 4pm when the Tasting Room & Restaurant opens, we will release our latest batch of Provenance Lemon Lime, a farmhouse ale with the juice and zest of Texas lemons and limes.

This batch was brewed in December with raw Hill Country well water, malted barley and wheat then fermented in our stainless steel tanks with our mixed culture of brewers yeast, native yeast and bacteria. After primary fermentation, we added the...

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We're pleased to announce the newest addition to our growing culinary program -- Jester King Kitchen Supper Club! Once per month beginning on Thursday, March 28th, we'll be offering a special pre fixe pairing menu created by Executive Chef Damien Brockway and our culinary team. The ever changing monthly menu will express our team's creativity while being rooted in our philosophy of creating food and drink connected to a time,...

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We're pleased to announce that our 2019 batch of Montmorency vs. Balaton will be released on Friday, March 15th when our tasting room and restaurant opens at 4pm!

Montmorency vs. Balaton or "MvB" is our barrel-aged wild ale refermented with two varieties of Michigan tart cherries (Montmorency and Balaton). To make MvB, we brew beer with well water, Texas malted barley, oats, spelt, and a blend of fresh hops and aged...

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We're very excited to announce that our bread program at Jester King will launch this Friday, March 8th! We'll have fresh loaves of bread available to take home or enjoy onsite at our tasting room and restaurant!

The philosophy behind our bread is virtually identical to that of our beer. We take well water, mix it with flour from Texas-grown grains, then ferment the dough with the same mixed culture of brewers yeast and wild yeast and...

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When the moon shines right and the stars align, a sole child is born. Golden of color and crispy by touch, this girl was the sole baby of Mazzy. One goat, two bouncy ears, four tiny hooves, and you’re on a one-way ticket to Corndog Country. Oh valiance, blessed are we for this gift from heaven!

Meet Corndog and the other baby goats TOMORROW at DOOM METAL GOAT YOGA! We’re offering Doom Metal Goat Yoga every Saturday morning in the month...

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Every season of birth you are introduced to the warrior. A disadvantaged child who chooses to fight tooth and hoof for dreams of a better life. This year we were blessed to bear Stella, lone daughter of Queen Luna. Initially showing atrophy to her hind legs, she has since recovered through the strength of her Mother. In these moments you must admire the goat, to mirror its perseverance and resilience of the soul.

Meet Stella and the...

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When we open at 4pm this Thursday, we'll be debuting a brand new beer called Highlorde Farmhouse IPA! Highlorde is our take on an American-Style India Pale Ale. It was brewed with natural, unfiltered well water, Texas malted barely from Blacklands Malt, small amounts of wheat, rye, oats, and spelt, and Millennium, Simcoe and Amarillo hops. It was fermented in stainless steel with...

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We are extremely excited to announce that our kitchen will be heading into Austin next Monday, February 25th for a collaboration pop up dinner at Bufalina on Cesar Chavez. Jester King Executive Chef Damien Brockway and Bufalina Head Chef Marko Alaupovic teamed up to create a special one-time menu for this event. Both kitchen teams will be working together to...

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Back in the fall, we announced our inaugural farm trail at Jester King. The half-mile trail is open to the public and starts next to our new restaurant. It passes through our farm, vineyard, goats and nascent hop yard.

The photos and words below provide a closer glimpse, which we hope you'll experience for yourself. Our farm trail is open during our regular operating hours Thursday to Sunday. Cheers!

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Some are born to watch over the others. Their ears more gentle to hear the perils of our world and three eyes to gaze into the future’s hold. Herds are stronger with a center, and we have Scout as that center. Show her your love by leaving her gifts in the live oak knothole.

Meet Scout and the other baby goats at DOOM METAL GOAT YOGA every Saturday in March.

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HAIL! Shockwaves rattle the Earth below with the sound of DOOM. To celebrate the arrival of the newest members of our herd, we’re pleased to bring back DOOM METAL GOAT YOGA!!!

We call upon the ancient lords of the underworld, Doom Metal masters, and yoga practitioners of all skill sets to help us bring forth the beasts every Saturday during the entire month of March!

We will be throwing up our...

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Whether it be fear or respect, one must cower to the cow-spotted princess of Darkness. What does one do when a child is born with black-ringed eyes and a soul of doom? You pray dearly to whichever Goddess or God you choose. There is one, and only one way to soften her heart - chin scritchy scratches.

Meet Millie and the other baby goats at DOOM METAL GOAT YOGA every Saturday in March.

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Look onto the scene of new beasts rising! The universe brings forth 11 baby goats to meet their destiny in the Jester King herd. Bringers of destruction and tiny Earth shakers, these baby goats grow the herd even closer to world domination.

We are very proud of our goat family, and excited for you to meet them. We are happy to provide a space where you can have beers and pick up a baby goat, we simply ask that you be loving and...

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In the spirit of Valentine’s Day, we'd like to take a moment to highlight the special love and attention given to our beer by our amazing hand bottling team.

A necessary task in producing beer is moving the beer to its vessel – in our instance, bottling the beer. The norm in the brewing industry is to replace this process with automation. The norm in really any manufacturing industry is to move to automation wherever possible. Instead...

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We're very pleased to introduce a new beer called Twilight Oblivion, brewed in collaboration with our friends at Red Horn Coffee House & Brewing Co. in Cedar Park, Texas! Twilight Oblivion is a Farmhouse Baltic Porter refermented with Mourvèdre grapes from Wildseed Farms in Fredericksburg, Texas.

To make Twilight Oblivion, we brewed Baltic Porter...

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This Thursday at 4pm when the Tasting Room and Restaurant opens, we will release our recent batch of Le Petit Prince – farmhouse table beer.

Le Petit Prince is about as simple as a beer can get here at Jester King. It is made with Texas Hill Country well water, Texas-grown barley and wheat, and a blend of hops, then fermented in stainless steel with our mixed culture of native yeast and bacteria. We then dry hop and condition the beer...

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We are excited to announce that we will be hosting an intimate 3-course prix fixe dinner for Valentine’s Day.

MENU

Amuse Bouche

w/ Texas Keeper Grafter Rose 2018 – heirloom cider w/ tempranillo grapes

Forbidden Rice Cracker - roasted beet, pecan butter, begonia leaf

w/ Southold Farm & Cellar Shot Across the Bow 2017 Sangiovese Pet-Nat

Peeler Ranch...

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This Friday, February 1st, when our restaurant and tasting room open at 4pm, we're proud to release Elements of Composition Blend 3!

Elements of Composition is a special project with De Garde Brewing in Tillamook, Oregon and Sante Adairius Rustic Ales in Capitola, California that began in early 2016. Back then, we traveled to De Garde...

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We are happy to announce that we are releasing Black Metal Batch 20 today at 4pm when the Tasting Room & Restaurant open. Black Metal is our farmhouse imperial stout. We will have Black Metal available by the glass all weekend, including Doom Forge Day this Saturday.

This batch of Black Metal has an ABV of 10.8%. It will be available by the glass and in bottles to go (750mL/$13). There are around 7,000 bottles available. We...

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We're pleased to introduce Even More Metal, our latest collaboration with Evil Twin Brewing! Even More Metal is a farmhouse imperial stout aged in maple bourbon barrels and finished with Ugandan vanilla beans smoked in-house at our kitchen! It will be released at Noon at Jester King on Doom Forge Day,...

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Last month, we walked our 165 acres of Texas Hill Country with Eric and Stacy of Local Leaf, local Yaupon tea makers and foraging experts, to better understand the flora growing around us. On this walk, we were able to identify what edible plants we can source from the property to use both in the kitchen and the brewery in making food, beer, and housemade sodas.

Our philosophy is to make beer...

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We have a few updates on how we make pizza at Jester King, which we’re really proud of and think are pretty exciting. Our pizza dough is now made with 100% Texas grains and fermented with our mixed culture of native yeast and bacteria (the same culture we use to ferment our beer)! Our goal for our beer is to make an agricultural product uniquely tied to a time, place, and people, and we’re happy to say our pizza is now no different....

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We’re excited to release Vague Recollection — 2018 Sangiovese & Tempranillo this Thursday at 4pm when the Tasting Room and Restaurant open. Vague Recollection is our farmhouse ale aged on the pomace of sangiovese and tempranillo grapes.

Here at Jester King, we are keen on taking the byproduct or waste from one beer and using it to make another. You can find this with our “spent” fruit beers like Detritivore (cherries), La Vie en...

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We're excited to introduce Jester King Sauternes Barrel 分 桃 (Fēn Táo)!

To make it, we took 2017 Fēn Táo (barrel-aged wild ale refermented with Texas peaches) and aged it for over a year in Sauternes barrels. It's the first fruit refermentation aged in special barrels that we've released in quite some time, so we're excited to share it with you!

If you're not familiar with...

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We're extremely excited to introduce a brand new event at Jester King – Doom Forge Day on Saturday, January 26th, 2019 at Noon! Doom Forge Day will be an event most brutal, where we celebrate all things metal. The highlight will be the release of Even More Metal – our latest collaboration beer with Evil Twin Brewing (details to follow).

Doom Forge Day will have much...

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This Thursday at 4pm when the Tasting Room opens, we will be releasing Blend 3 of Viking Metal – a gin barrel-aged ale with smoked malt, juniper, and sweet gale.

For this beer, we brewed the base beer Gotlandsdricka using Hill Country well water, smoked malted barley, oak smoked wheat, and flaked rye. Juniper berries and myrica gale were added at the boil. We then let this ferment in our stainless-steel tank with our mixed culture of...

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