Today we're releasing batch 2 of our Dry-Hopped Oat Saison with Desert Yeast!

Our desert yeast series features native yeast strains captured in the West Texas high desert by our friends at Community Cultures Yeast Lab in San Antonio. For batch 2, the yeast was foraged from a salvia plant high in the Chisos Mountains near Big Bend National Park.

We took the desert yeast and pitched it in a wort brewed with well water, San Jacinto 2-Row, Denton County Wheat, and malted oats from TexMalt in Fort Worth, and Amarillo, Simcoe, and Cascade hops. We dry-hopped the beer during fermentation with Ekuanot and Cascade, then dry-hopped it repeatedly with Nelson Sauvin and Ekuanot cryo. The Nelson Sauvin combined with the fruitiness from the desert yeast creates a beautiful tropical fruit nose.

Fermented in stainless steel. Packaged in kegs and 16oz. cans on Thursday, December 10th. It's 6.7% abv. Very hoppy, so drink fresh!

Dry-Hopped Oat Saison with Desert Yeast Batch 2 is now available for online ordering: https://www.toasttab.com/jesterkingbrewery/v3. Four-pack 16oz. cans are $16. Proxies welcome (please designate when ordering). No purchase limit. Unfortunately, it's illegal under Texas law for us to ship or deliver beer.

Also available by the glass at Jester King! Please make a reservation to visit our beautiful brewery, kitchen, and farm in the beautiful Hill Country on the outskirts of Austin: https://www.exploretock.com/jesterkingbrewery. We accept a limited number of walk-ups each day we're open as well.

The artwork for Dry-Hopped Oat Saison with Desert Yeast Batch 2 is by Katie Ross and the photography is by Granger Coats.