We're happy to introduce a new beer called EEZY PEEL* — farmhouse ale refermented with mangoes! We find this beer simple, fun, highly drinkable, and really enjoyable. It's quickly emerged as a staff favorite here at Jester King.

EEZY PEEL* is a farmhouse ale brewed with well water, TexMalt Llano Pilsner, Denton County Wheat Malt, and a touch of raw wheat. We kettle hopped it with Organic Golding from The Oregon Hophouse for about 18 IBUs. Around this mark, we find the acidity from fermentation and the fruit creates a harmonious, well-integrated soft, drinkable tanginess. After primary fermentation in stainless steel with our mixed culture, we re-fermented with fresh/frozen mangoes at a ratio of two pounds per gallon. While this sounds like a lot of fruit (and it is), the result is a really dry, drinkable, quenching fruit beer, which again has been one of our go-to's lately.

EEZY PEEL* is 7.2% abv. Available by the glass and in bottles to go (750ml/$18) at Jester King, as well as curbside pickup (order here) starting December 22, 2021. We have about 1,575 bottles available. 11 bottle limit. Shipping/delivery illegal in Texas. Proxies welcome.

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 thanks to our friends at Allagash Brewing Co. in Maine. Whether it would work in Texas was another story, but we figured it didn't hurt to try.

We fabricated a stainless steel coolship (which we still use today for our mobile coolship projects) and filled it with wort on a cold night in February of 2013. After cooling overnight in the open air, we moved the wort to barrels and waited. Nothing happened for about four days, but finally, a plume of yeast started mushrooming out of the bung of one of the barrels. Not long after, all the barrels were fermenting and on their way to completely fermenting. About one year later, we were delighted the beer was in good shape and heading in the right direction. About three years later in 2016, we blended and bottled our first ever spontaneously fermented beer.

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 guests, and donated $56,000 to charity. While we've grown over the years, we're still fundamentally about enjoying excellent food and beer with family and friends in a beautiful place.

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.

We’re excited to celebrate SPON Day in person again this year! Join us on Saturday, December 11, 2021 from 11am-9pm CT as we release our annual three year blend of spontaneously fermented beer, feature some of our favorite spontaneously fermented beers and wines, and celebrate the season with a holiday market featuring local vendors, delicious food from Jester King Kitchen, private tours & tastings, live music, holiday goat photos, and more!

The 2021 SPON Three Year Blend will be released on Saturday, December 11, 2021, and will be available while supplies last by the glass onsite and in bottles to go. The 2021 SPON Three Year Blend is our sixth "vintage" and is a blend of 100% spontaneously fermented beer from 2020, 2019, and 2018. 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.

We’ll also be releasing five additional 2021 SPONs on December 11th, including:

• SPON Still

• SPON Blueberry & Pitaya

• SPON Rye

• SPON Prickly Pear Cactus

• Tulle — 100% spontaneous beer brewed with Texas Wildflower Honey in collaboration with The Veil Brewing Co.

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Welcome to Noble's Nest! We're excited to open up our natural playscape for all to enjoy. Noble's Nest was constructed by the talented Chris Levak of Levack Outdoors, whose work is focused on durable, natural outdoor structures made of local materials, which ties in with our commitment to conservation, sustainability, and stewardship of our land. This structure is made of cedar and steel and is the first installment of a cohesive series of outdoor play structures.

Stop by weekly to enjoy Noble's Nest during our open hours: Friday 2-8pm, Saturday 11am-9pm, and Sunday 11am-8pm.

We've brought Commercial Suicide back to its English roots by re-brewing the original Dark Mild Ale. Commercial Suicide was our first beer released back in October of 2010. Its name came from it being too low alcohol for beer geeks and too dark in color for macro beer drinkers, essentially creating no audience.

In returning it to its English roots, we brewed it with Golden Promise base malt, English caramel malt, and a touch of English chocolate malt. Hopped with East Kent Golding and fermented warm with a pure culture of West Yorkshire Ale.

It's 3.7% abv and is drinking really wonderfully. We find it simultaneously refreshing and flavorful. It's a brewer favorite at Jester King and has lovely breadiness, a soft herbal bitterness, and enjoyable plum and fig aromas from fermentation.

Art by Joshua Cockrell. Photo by Jessica Attie.

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. We then let the raspberries re-ferment with the beer to dryness.

Black Atrial is available by the glass and in bottles to go. Click here to order online for curbside pickup. 750ml/$35. 9.2% abv. Approximately 3,000 bottles available. 11 bottle limit. Shipping/delivery illegal in Texas. Proxies welcome.

Artwork by Joshua Cockrell. Photo by Jess Attie.

We're excited to release our latest IPA — Ghost Cannon Hazy DIPA with Phantasm and El Dorado hop hash!

Ghost Cannon was brewed with a base of San Jacinto Heritage and Wildfire Pale malts from TexMalt, oats, and raw wheat. We kettle hopped with Idaho 7 and El Dorado. At the start of fermentation (pure culture of Omega Cosmic Punch) we added Phantasm powder and El Dorado hop hash. We dry-hopped with Citra, Cirtra Cryo, and Sabro Cryo. 4.9 pounds of hops per barrel.

8.5% abv. Intensely hop forward. Drink as fresh as possible. Ghost Cannon is available by the glass and in 16oz. four-pack cans ($18) to go at Jester King. Also available online for curbside pickup here. Shipping/delivery illegal in Texas. Proxies welcome.

Art by Joshua Cockrell. Photos by Jessica Attie.

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 King crew, our new BBQ menu was created to broaden the scope of our offerings by providing a wider variety of items to our patrons. We’ve also added delicious bakery components to the BBQ lineup created by Head Baker Jacob Zavala.

Check out a list of new BBQ items and learn a bit more about our new smoker below.

Our philosophy at Jester King is strongly rooted in creating a sense of place, by tying our guests' experience to a time, place, and people. Whether dining onsite, eating hearth baked Hill Country sourdough bread from curbside pickup, or enjoying one of our beers purchased from your local retailer, our intent is to build a connection and experience with our guests and community.

We could not foster these relationships without the people who work tirelessly every week at Jester King, from the front of house to our kitchen, our production team to our artists, and many more! With this in mind, we continue our Jester King staff spotlight series so you can get to know our team. This week meet Jester King General Manager, Kellye Fuscardo!

Kellye has been with Jester King for about 6 months. She started working in the restaurant industry at age 9 where she worked at a family restaurant. Kellye later pursued a career in beer through Karl Strauss in Los Angeles where she helped open new locations and other new businesses before moving back to Texas and joining Jester King.

What attracted you to working at Jester King?

We're pleased to release Brave Noise Pale Ale -- part of the international Brave Noise collaboration focused on creating a safe and discrimination-free beer industry.

Brave Noise is "advocating for safe spaces and inclusive environments by requesting breweries be transparent with their policies and commit to long-term work." We're supportive of the Brave Noise movement and appreciative to Brienne Allan for sparking the movement earlier this year. 100% of the profit from our Brave Noise Pale Ale will be donated to the Safe Institute (part of the Safe Alliance) helping companies build safe, respectful workplaces. We're grateful to be able to help with Safe Institute's mission by our participation in Brave Noise. Here's a link to Jester King's Code of Conduct: https://jesterkingbrewery.com/code-of-conduct

Brave Noise Pale Ale was brewed with Llano Pilsner Malt and Denton County Wheat Malt from TexMalt, oats, and raw wheat. It was kettle hopped with all Mosaic, then dry-hopped with Mosaic and Sabro (both pellets and cryo). 5.3% abv.

Part of our brewing team is out west in hop country right now. They’re touring hop farms in the Yakima and Willamette Valleys. Our visit coincides with the 2021 hop harvest in the Pacific Northwest. This is our first ever visit.

We’ve had a focus on hoppy beers since we opened in 2010. Noble King and Le Petit Prince are fundamentally hoppy beers, inspired by the dry, drinkable, bitter, aromatic, hoppy beers from breweries like Thiriez, De Ranke, De la Senne, and Dupont. But as we and the beer world have grown and matured, we’ve diversified the range of beers we make. These days, we’re just as excited about making pale lagers and IPAs as we are about farmhouse ales and wild fermentations. We began brewing these styles in October of 2019. As our knowledge and skills have advanced, we’ve realized the importance of hop terroir – i.e. the character derived from specific farms with their own growing conditions and microclimates. This is not to suggest that regional or farm-specific hop character isn’t impactful in farmhouse ales. It definitely is! But in the context of pale ales and IPAs with their pure culture fermentation, the microscope is more tightly focused on the character of specific hops grown at particular farms.

Our latest batch of Mr. Mingo Hibiscus Saison is out today! Continuing the Tiki-inspiration behind Mr. Mingo, we added Tahitian vanilla and raspberries from this year's Atrial Rubicite.

Brewed with well water, Texas barley, oats, milk sugar, raw wheat, hops, and roselle hibiscus. Fermented with JK mixed culture in stainless steel. We get notes of berries and cream and raspberry Greek yogurt. 6.6% abv.

Released today at Jester King. By the glass and in 750ml bottles ($18). About 1,500 bottles available. Limited distro. Proxies welcome. Shipping/delivery illegal in Texas.

Art by Joshua Cockrell

Photos by Jessica Attie

We're pleased to introduce Jester King 2021 SPON Plum & Malbec!

2021 SPON Plum & Malbec is a blend of two-year-old 100% spontaneously fermented beer refermented with Texas-grown Bruce plums and Malbec Rosé grape juice from California. The wort was simply brewed with well water, Texas malted barley and raw wheat, and aged hops from our barn. It was chilled overnight in our coolship and 100% spontaneously fermented with native yeast. It slowly matured in oak barrels for two years prior to blending, fruit refermentation, and natural conditioning. The blend was selected from our 2019 coolship season (season no. 7). The Bruce plums are a Japanese varietal.

We get notes of boysenberry, sandalwood, chokecherry, tart plum, fig, limestone, floral funk, woodsy hops, and earthy yeast. 6.3% abv.

Available now! Order online (www. jesterkingbrewery.com / LINK IN BIO) or visit us Wednesday to Friday. 682 bottles. 750ml/$36. Proxies welcome. No bottle limit. No distro. Shipping and delivery illegal in Texas.

Art by Joshua Cockrell

Photography by Jessica Attie

Pictured -- Jester King Cellarman Sebastian Paredes

We're excited to introduce Jester King Phylactery Phactory -- Hazy Double IPA with Phantasm!

We were turned onto Phantasm by our domestic industry friends and ultimately able to source it through our friend Jos Ruffell of Garage Project in New Zealand. Jos is one of the most talented people we've encountered in beer (or wine for that matter).

Phantasm has been in development for the last few years and is derived from Marlborough Sauv Blanc grapes. The grapes are packed full of tropical Thiol precursors 3MH, 3MHA, and 4MMP. During active fermentation, these precursors are transformed into compounds perceived as intense tropical fruit. Phantasm has been described as "like an MSG flavor hit for beer."

We brewed Phylactery Phactory with a base of Texmalt San Jacinto Two Row and Wildfire Pale and layered it with a super-soft base of Denton County Wheat Malt and raw Texas wheat. We kettle hopped with Strata, Loral, Idaho 7, and YCH TRI-2304 CRYO. The Phantasm was added at the onset of fermentation and was complemented by a 4# per barrel dry hop of a tropical smelling lot of Citra and an intense coconut, piña colada smelling lot of Sabro from Hop Head Farms. 8.5% abv.

We're pleased to introduce Jester King LIGRA -- a barrel-aged wild ale with steamed rice, koji, cedar, and Golden Oyster mushrooms in collaboration with Texas Sake Company!

We began by adding steamed Calrose rice to the mash and 160 pounds of koji to the primary fermentation in stainless steel. The rice and koji were provided by Texas Sake Company. After primary, we racked the beer to oak for four months of fermentation and maturation. After blending, we added cedar spirals and a tea made from steeping Golden Oyster mushrooms. Unfiltered, unpasteurized, and 100% naturally conditioned. 7.6%

We get peppercorns, straw, lemon zest, sunrise on a farm in Iowa, and traditional French cassoulet. For our more seasoned fans, this drinks not unlike if Foudreweizen, Snörkel, and El Cedro had a baby.

Available now. Order online www.jesterkingbrewery.com / LINK IN BIO or visit us Wednesday to Sunday. 2,544 bottles (750ml/$18). No limit. Proxies welcome. Shipping/delivery illegal in Texas. Limited distro.

Thank you to Texas Sake Company for collaborating with us on this fun project!

Art by Katie Ross

Photo by Jessica Attie

Now available is Balcones Texas Single Malt Whisky Barrel-Aged SPON!

Last year we took some mature, four-year-old Jester King SPON and racked it into Texas Single Malt Whisky barrels from our friends at Balcones Distilling in Waco. We let the SPON age in the whisky barrels for about 8 months. Between French oak wine barrels and Balcones whisky barrels, the beer spent almost five years in oak!

Bottle conditioned in 375ml bottles. 8.1% alcohol by volume. We get notes of Tawny port, Piloncillo sugar, molten butterscotch cake, sugar plums, stonefruit, and the hull of The Tall Ship Elissa in Galveston Bay.

Order online www.jesterkingbrewery.com / LINK IN BIO or visit us Wednesday to Friday. 1,622 bottles (375ml/$20). No bottle limit. Proxies welcome. Shipping/delivery illegal in Texas.

Special thanks to the Balcones team for the awesome barrels to work with!

Art by Joshua Cockrell

Photo by Jessica Attie

Introducing H.EXECUTE -- a blend of Hazy Double IPA with Texas oranges and three-year-old Jester King SPON created in collaboration with Tired Hands Brewing Co.!

Back in April when we packaged CITRUSH.EXE -- our Hazy Double IPA with Texas oranges collab with Tired Hands -- we took a portion of the batch and blended it with mature, three-year-old SPON. The blending ratio was 75% Hazy Citrus Double IPA with 25% SPON. We then aged the blend in bottle for a few months to let some fruity, funky flavors and aromas develop and give the beer time to carbonate naturally. We relied upon the residual sugar in the Double IPA to carbonate the beer (no priming sugar added). We also chose to package the beer in clear glass to give it some lightstruck/cannabis character.

The results are pretty cool in our opinion! The fresh citrus character has been totally transformed into a melange of overripened, aromatic citrus -- funky in all the right ways. Our team gets notes of ruby red grapefruit, Meyer lemon, cloudberry, inflatable orca, strawberry guava, and Lacto-fermented pineapple papaya. 7.2% abv.

In the spirit of CITRUSH.EXE and in solidarity with our friends at Tired Hands, 100% of the proceeds from H.EXECUTE will be donated to charity. We've chosen to give the proceeds to the Austin Urban Technology Movement, which "bridges the gap between the Black and Hispanic communities and the technology industry through job placement, career development, and networking opportunities."

We're excited to announce the release of Phaenomena, a collaboration with our dear, long-time friends at The Rare Barrel! The Rare Barrel is one of the American breweries we've had the most inspiration, support, and enjoyment from, and we're grateful to call them friends.

Phaenomena is a 100% spontaneously fermented beer aged in Cognac barrels! The beer itself took a meandering path to release. It was originally brewed in 2016 when our friends Jay Goodwin and Alex Wallash came to visit us. After a few years of maturation, we weren't thrilled with the results, so we decided to try again. Ultimately, the beer we finally blended this spring is one we're quite proud of and are excited for you to try.

Our brewing team gets notes of white pepper, Cognac, caramel apple, Crème Brûlée, and bicycle tire. 7.4 abv.

Phaenomena is now available at Jester King. Order online or visit us Wednesday to Friday. www.jesterkingbrewery.com. 903 bottles available (750ml/$30).

Art by Joshua Cockrell

Photography by Tomas Segura

We're happy to introduce 2021 All-Texas SPON -- our first beer brewed with 100% Texas ingredients!

Brewing a beer with 100% Texas ingredients has been an aspiration and challenge for us for the better part of our existence. We've worked with well water, local grains, and native yeast for a long time, but what eluded us was Texas-grown hops. Our effort to establish hops at Jester King is still a work in progress. We experimented with wafer ash (i.e. the "hop tree") in our beer as a bittering alternative, but we didn't love the results. Finally, thanks to the local homebrewing community, we were able to find Texas-grown hops.

Specifically, Texas homebrewer Dustin Kirkland grew several dozen pounds of Cascade for us in his backyard. We took the whole cone Cascade and aged it in the attic of our barn at Jester King for a few years before use. Finally, during the winter of 2019, we mashed in our first all-Texas beer. The water came from the Trinity Aquifer below Jester King. The barley and wheat were grown in west Texas and malted by Blacklands Malt, and the hops came from Dustin's backyard in Austin. The all-Texas wort was chilled in our coolship and 100% spontaneously fermented with native yeast. After about two years of maturation in oak barrels, we blended and bottled our first 100% Texas ingredient beer this past spring!