We're very pleased and excited to announce that this weekend we'll be releasing 2018 SPON Raspberry & Cherry!
2018 SPON Raspberry & Cherry is a blend of one, two and three year old 100% spontaneously fermented beer refermented with raspberries and cherries.
For our 2018 blend, we selected two puncheons of SPON from 2014, two puncheons of SPON from 2015, and one 225 liter barrel of SPON from 2016. After creating the blend, we refermented it with 960 pounds of raspberries and 840 pounds of Balaton cherries. According to our Head Brewer Averie Swanson,...more
We're pleased to announce that our 2018 batch of Kollaborationsbier will be released this Friday! Kollaborationsbier is Live Oak Pilz wort fermented with our mixed culture of wild yeast and bacteria.
The wort is brewed at Live Oak, then driven across Austin and out to Jester King for fermentation in stainless steel. This year's batch is 4.3% alcohol by volume. It was packaged in August. We like to serve Kollaborationsbier fresh while it's still very Pilsner-like. With time, the beer will progressively become more...more
Our inaugural Founder's Tour & Guided Tasting will be on Saturday, October 6th, 2018 from Noon to 1:30pm! Jester King founder Jeffrey Stuffings will take guests on a private tour of the brewery, followed by a guided tasting of rare and vintage Jester King beers.
- Guests will receive a welcome pour of one of Jester King's farmhouse ales.
- The tour will progress through Jester King's brewhouse & fermentation hall, barrel room, and coolship loft.
- After the tour, guests will join Jeffrey in a private outdoor space on Jester King's...more
This weekend, we're pleased to release our 2018 Bière de Coupage Blended Farmhouse Ale. Bière de Coupage is a dry-hopped blend of young farmhouse ale with old 100% spontaneously fermented beer.
"Bière de Coupage" simply means beer that is "cut" or "blended". We originally learned of the technique listening to the lectures of Yvan de Baets of Brasserie de la Senne not long after we opened. Yvan spoke of the old world practice of blending young beer with mature Belgian Lambic. We later learned more about the practice from Amos Browne...more
We're pleased to introduce a new vegan pizza on our menu called the "Jeffries"!
For the Jeffries, we use two different sauces — one made with charred local tomatoes blackened in our wood fired oven, Sherry Barrel Atrial Rubicite vinegar, burnt onion, and olive oil from Texas Olive Oil Company, and another green sauce made with five different herbs from our farm and Texas wildflower honey. It's topped with shaved fennel, farm fennel fronds, fennel pollen, arugula and fresh tomatoes.
The Jeffries is named in honor of our dear...more
This Friday, September 14th at 4pm, we'll be releasing 2018 Aurelian Lure — our barrel-aged sour beer refermented with apricots!
For this year's blend, we took eight oak barrels of beer and refermented it with 1,200 pounds of apricots at a ratio of 3 lbs. per gallon. We de-pitted the apricots from Blossom Hill Orchard in Patterson, California by hand before adding them to one of our foudres for refermentation.
2018 Aurelian Lure (Blend No. 6) is 6.1% alcohol by volume and was packaged in July. It will be...more
We're pleased to have one of our very first food offerings on our menu this weekend. It's still a little surreal for us to have a kitchen at Jester King now, after operating without one for nearly eight years.
For one of our first dishes, we received a pig from Chubby Dog Farm in Grapeland, Texas, made a stock from the roasted bones infused with charred vegetables and herbs from around the brewery (summer savory, rosemary & thyme). We poached the pig head in the stock for 18 hours and let it rest in the broth for a week. We then took...more
We're pleased to introduce 2018 Das Überkind Vieille Saison. Das Überkind is our vieille or "old" saison aged for about a year in oak barrels.
This is only our fifth-ever release of Das Überkind. Most of the Das Überkind we make ends up being refermented with fruit. But every year or two, we like to take some our favorite barrels and blend them without fruit. Our Head Brewer Averie Swanson writes:
2018 Zwanze Day at Jester King is Saturday, September 29th! This is the day when Brasserie Cantillon in Brussels, Belgium releases a special, one of a kind beer simultaneously at dozens of locations around the world. We're honored to once again be one of the host locations!
This year's Zwanze is a special blend of Lambics aged in wine barrels previously containing either Sangiovese, Amarone or Chianti wine. It's an ode to Cantillon's many great Italian friends. For a full description of 2018 Zwanze, please see...more
We're pleased to introduce 2018 Jester King 分 桃 (Fēn táo) — our barrel-aged wild ale refermented with Hill Country peaches! This year's blend was refermented on three different varieties of peaches (Carored, Regal and June Gold) grown at Vogel Orchard near Fredericksburg, Texas, about an hour drive west of Jester King.
We took the peaches straight from the orchard, macerated them by hand, and added them right into our beer in an effort to embrace as much as...more
We're pleased to introduce Jester King Soul Conduit -- a table beer aged in gin barrels and refermented with dried makrut limes and thyme!
Soul Conduit began when our Head Brewer Averie Swanson decided to put our Le Petit Prince Farmhouse Table Beer into the Old Tom gin barrels that previously held Jester King Viking Metal. Averie writes, "I originally wanted to put Le Petit Prince into the gin barrels that were emptied for last year's Viking Metal, hoping the beer would pick up a bit of the smoke character left in the barrel, as a bit of an homage...more
This Friday, August 24th at 4pm, we'll be releasing our 2018 batch of La Vie en Rose -- our farmhouse ale refermented with the the raspberries from Atrial Rubicite. This is our seventh batch of La Vie en Rose (time flies)! We'd say this year's batch has a bit more raspberry character than last year. It's 5.8% ABV, fully attenuated with mild funk and balanced acidity. It was packaged on July 18th, 2018.
2018 La Vie en Rose will be available by the glass and in bottles to go. We have about 2,700 bottles available (750ml/$18). There's no bottle limit. We don't...more
Here's some photos from earlier this summer of Farmer Peppy, Jacob Grob, Michael Steffing and Travis Coats of Jester King working on our hop farm. They installed the poles to support the trellis system for our hops. These individuals worked very hard through scorching heat to get it done.
The reality is that we didn't get our trellis system setup in time to support this year's hop crop. This will set us back a year. The good news is that, as we've said before, we're not going it alone. We've been pleased to see...more
Last week, we had the pleasure of visiting and brewing with La Sirène brewery in Melbourne, Australia! We brewed two beers together -- a 100% spontaneously fermented beer with aged hops from the northern and southern hemispheres, and a hoppy farmhouse beer with cultures from Jester King, La Sirène and Wildlife Bakery.
We first met Costa Nikias, the co-founder of La Sirène, back in 2015 when we participated in the Great Australian Beer Spectapular. Our philosophical connection to...more
The more time we spend as part of the beer industry, the more we realize it's all about community. Saint Arnold Brewing Co. founder Brock Wagner once said, "Beer is people." We couldn't agree more. Making something we love and getting to experiment with cool ingredients and techniques is a lot of fun, but it doesn't come close to the satisfaction we get from spending time with the wonderful people in our community. Frankly, that's a major reason why selling out to a multinational is such an anathema to us -- we couldn't stomach being ostracized from the community we love...more
We planted a 3.5 acre vineyard earlier this year as part of our farming expansion. The goal of this vineyard is to source grapes for our beers from right here on the Jester King farm, and ultimately, to make natural wine.
Grape harvest season is in full swing here in Texas. The Jester King vineyard, however, still needs time to become established before we are willing to harvest our grapes. Instead, we chose to prepare the land and the vines for the future of the vineyard - building the foundation for future fruitful harvests. Due to the nature of working with our mixed culture and...more
On Wednesday, we had the wonderful experience of brewing with Wildflower Brewing & Blending in Sydney, Australia! Wildflower was started in 2017 by our friend Topher Boehm, and focuses on things that are very close to our heart like mixed culture and spontaneous fermentation, farmhouse ales and barrel aging. We met Topher at Jester King back in 2014, then had him intern at our brewery a year later. It's wonderful to see how his vision has become a reality, and how he's now creating beautiful beers half-a-world away. We remember receiving so much...more
We are excited to announce that we are now opening the lottery for this year’s Atrial Rubicite Magnums! We decided last year to move to a lottery system for super-limited releases such as this. Starting today, Wednesday, August 8th at 7pm, you may enter the lottery for the chance to purchase an Atrial Rubicite magnum (1.5L). Please note that entering the lottery does not guarantee you a bottle.
Submissions open today at 7pm and close at 4pm (CDT) on Saturday, August 11th. Winners will be contacted by 10pm (CDT) on Wednesday, August 15th. Bottles must be purchased through the...more
This Friday, at 4pm when the tasting room opens, we will be releasing our most recent blend of Das Wunderkind! Das Wunderkind is a blended saison which is made by blending old, barrel aged beer with young, dry hopped farmhouse ale. For this blend, we decided to dry hop with Simcoe hops.
This blend of Das Wunderkind has an ABV of 4.5%. It will be available by the glass and in bottles to go (750mL/$14) with no bottle limit. There are around 5,400 bottles available. Das Wunderkind will see some distribution.more
Tomorrow at 4pm when our tasting room opens, we will be releasing our second batch of Vulgar Affectation. Vulgar Affectation is a farmhouse ale with Kapoor Holy Basil Flower and Chamomile. This beer is the exhibition of floral character in compliment to the unique nature of our mixed culture fermentation.
A note about the floral ingredients used for this year’s Vulgar Affectation from Jester King Brewer Allison Huffman, “for this iteration of Vulgar Affectation I wanted to use two different flowers with complementary aromatics. We had some dried holy basil flowers with a really...more
This Friday when our tasting room opens at 4pm, we’ll be releasing our 2018 Detritivore! Detritivore is made by taking the spent cherries used in Montmorency vs. Balaton and refermenting them a second time with a younger beer.
The inspiration for this beer comes from a beer made by Cantillon pre-Jean Van Roy in which they refermented the cherries initially used for their Kriek creating a new beer with a lighter cherry flavor. This process was used for Detritivore with our spent cherries. We also use this process of refermenting other types of spent fruit in beers including spent...more
Earlier this month, our friend Brandon Ade of Blacklands Malt delivered us the first of the 2018 Texas barley crop! Brandon brought us several hundred pounds of Pale Moon two-row barley grown in Moore County near the Texas panhandle and malted in Leander, just north of Austin.
Being able to finally make beer with Texas malt is not something that has worn off on us. When we started in 2010, we were doubtful it would ever happen. But thanks to Blackland's vision and persistence, and the chance taken by Texas farmers, we can brew with grain...more
We’re very excited to announce that this Friday, July 27th at 4pm, we’ll be releasing a brand new beer refermented with Texas-grown Gala apples and aged in fresh Muscat wine barrels for over a year called Jester King Correlation!
This is the first time we've ever worked with apples. To be totally honest, we were a little nervous about the results being too sulphuric. But in late 2016, we came across some Gala apples grown in North Texas and decided to give them a try. We crushed 250 pounds and refermented the juice and pulp with a farmhouse ale brewed with well...more
Last week we harvested tomatoes from our farm and used them for cooking at Stanley's. This was a mini-milestone for us. It was the first time we've ever harvested food from our farm and used it for cooking. All the tomatoes used as toppings on our pizza last weekend came from our farm.
For our first season, we planted 52 different species (mostly heirloom) with colorful names such as Berkeley Tie Die Green, Toad Suck Toad, Ghost Cherry, Cream Sausage, Tasmanian Chocolate and Pink Furry Boar.
Our first tomato...more
For Batch 1, all three breweries brewed the same beer at their separate breweries, fermented that beer with their own mixed culture, and then aged the beer in sherry barrels. The main distinction between Batch 1 and Batch 2 of Cerveza Sin Frontera is the barrels in which the...more
We’re excited to announce that this Friday at 4pm, we will be releasing Deimos’ Companion – a farmhouse ale brewed with papalo and refermented with lime juice and zest. This beer is part of a collaboration with our friends and neighbors, Revolution Spirits, who distilled Phobos’ Companion – a spirit intended to be blended with Deimos’ Companion to create a beer cocktail. Both the beer and the spirit are meant to stand on their own but when combined together, create an enhanced experience inspired by a michelada.
Today we're releasing our 2018 blend of Atrial Rubicite -- a barrel-aged, tart, fruit forward beer that took over a year to make. So we thought it would be fun to contrast it with a super-fresh batch of Le Petit Prince Farmhouse Table Beer!
Le Petit Prince is as simple as can be -- unfiltered well water from the Trinity, a small amount of Texas-grown barley and wheat (1.022 OG), and a substantial dose of Saaz hops relative to the size of the beer. We ferment with our mixed culture in stainless steel for a few weeks, dry hop, and bottle/keg condition.
When Le Petit Prince is...more
This Friday, July 6th at 4pm, we're excited to release our 2018 batch of Atrial Rubicite (blend no. 8)!
Atrial Rubicite is our barrel-aged sour beer refermented with raspberries. For our 2018 blend, we racked 22 oak barrels of mature beer (about 1,320 gallons) onto 5,760 pounds of raspberries (4.4 pounds per gallon) in early April. After about six weeks of fruit refermentation, we packaged the beer and allowed it to naturally referment in bottles and kegs.
For this year's blend, we have about 6,500 bottles (500ml/$20) with a bottle limit of...more
Another year comes along, and another independent craft brewery we highly respect and have worked with is purchased (in this case in part) by a giant, industrial behemoth. As Matthew Curtis recently wrote for Good Beer Hunting, "The Song Remains the Same." We're starting to expect and have become a little numb to news like this. While...more
Fruit season continues! This Friday, we're releasing Omniscience & Proselytism -- our barrel aged sour beer refermented with Texas-grown strawberries from Marburger Farms and Engel Farms in Fredericksburg, TX! This is our fifth ever blend of O&P, as the beer has become known.
Strawberries are a tricky fruit to work with. For one, their character can be fairly subtle. On top of that, we believe that when heavily processed, they can lead to flavors that present as plastic-y,...more
This Friday, we'll be releasing our latest batch of Commercial Suicide Farmhouse Mild Ale. Commercial Suicide is inspired by the English tradition of low-alcohol, supremely drinkable ales with moderate bitterness, toasty/biscuity malt flavors, and interesting yeast character. It's a beer we've been slowly tweaking over the years in an effort to bring it closer to its classic counterpart.
We believe our latest batch is the closest we've come to bridging this gap. This is due in no small part to us upping the bitterness in the recipe. Hops have properties that we've found keep the...more
We're pleased to introduce Jester King Aurastone -- a beer brewed with a heavy amount of oats and spelt, refermented with peaches and apricots from 2016 分 桃 (Fēn Táo) and Aurelian Lure, aged in chardonnay and sauvignon blanc barrels for 18 months, and finished with powdered lime leaf and pink sea salt!
We're very pleased to announce that four of the individuals chiefly responsible for making Jester King the special place that it is today are now owners in the company! Head Brewer Averie Swanson, Tasting Room Manager Eric Kukla, Artist Josh Cockrell and Operations Manager Matt Piper are all now owners of Jester King!
Averie Swanson started as a volunteer over five years ago and worked her way up from Apprentice to Brewer to Production Manager to Head Brewer. She's in charge of beer making at Jester King and...more
We're very excited to announce that 2018 Montmorency vs. Balaton will be released this Friday, June 15th! Montmorency vs. Balaton is our barrel-aged sour beer refermented with both Montmorency and Balaton tart cherries from Michigan. This is our fifth ever blend or "bout"!
For this year's blend, we took about 960 gallons of mature barrel-aged beer and refermented it with 3,200 pounds of cherries (1,600 pounds each of Montmorency and Balaton) for a ratio of about 3.3 pounds per gallon. The base beer was simple, medium-strength farmhouse ale brewed with Hill Country...more
We're excited to announce that on Saturday, June 23rd from 12-5pm, we're teaming up with our dear friends Frederique Boudouani and Brian Bruening of Schera's Algerian-American in Elkader, Iowa and Abu Nawas Beverage Company to host the first ever Jester King SPON Day!
SPON Day will be a celebration of our 100% spontaneously fermented beers, as well our farmhouse ales from the Texas Hill Country. The event will include the beers listed below, and Jester King...more
This Friday, June 1st at 4pm, we’ll be releasing our second batch of Demitone. For Demitone, we brewed a young farmhouse ale with raw Texas Hill Country water and fermented it in stainless steel with our mixed culture of native yeast and bacteria. We then refermented that beer with the “spent” Texas-grown blueberries used in Colour 5. We find that the second refermentation of fruit creates a more subtle beer that still embodies the character of the native fruit.
This batch of Demitone was bottled April 26th, 2018. It’s 5.5% ABV, has a specific gravity of 1.002, 12 IBUs, and a pH of...more
This Memorial Day weekend, we're releasing a very special beer that we've been working on for over three years. It's the very first SPON beer we added a specialty ingredient to (i.e. an ingredient other than water, grain or hops).
Back on a very cold day in February of 2015, our former Head Brewer Garrett Crowell decided to zest and juice a big bag of Texas grapefruit. He was fueled by Le Petit Prince grapefruit mimosas as he worked! As the sun went down and the coolship filled, he added the fruits of his labor (:laughing:) to the wort. Overnight the Texas grapefruit juice and zest...more
When our tasting room opens this Friday at 4pm, we'll release our latest blend of Boxer's Revenge -- Barrel-Aged Strong Ale. First brewed in September of 2010, Boxer’s Revenge was the first beer that we ever brewed here at Jester King! This release marks our 10th blend of Boxer’s Revenge.
Boxer’s Revenge was fermented with native Hill Country yeast and bacteria and then barrel-aged about a year. This batch was blended on April 12th, 2018 and bottled on April 17th and 18th, 2018. Like this year’s blends of RU55 and Funk Metal, Boxer’s Revenge has a softer acidity than prior...more
Today at 4pm, we will be releasing Queen’s Order Batch 2. Queen’s Order is a farmhouse ale brewed with Texas Tallow honey and Texas-grown lemons.
For this year’s Queen’s Order, we used Tallow honey from Desert Creek Honey in Blue Ridge, Texas. This honey was quite funky and very floral in comparison to the Guajillo honey used in Batch 1. The lemons were sourced from Hernandez Farms in Weslaco, Texas.
Queen’s Order was brewed on March 20th and March 21st, 2018 with Hill Country well water, pilsner malt, malted spelt, rolled oats,...more
We're very excited to announce that Jester King has purchased the remainder of Ceres Park Ranch, which is the place it has called home since 2010! The purchase includes 107 acres of land, the Ceres Park Ranch Event Center, and Stanley's Farmhouse Pizza.
The land purchase brings the total acreage owned by Jester King up to 165. We had previously purchased 58 acres in 2015. We're very happy that this land will not fall prey to encroaching residential development. Green space is becoming increasingly fleeting on the outskirts of Austin, and aside from agriculture, our land will not be...more
We just finished planting year two of our melon patch! Last year’s patch was experimental and about seeing what would grow out here in our little part of the Hill Country. This year, we expanded the patch fivefold by planting sixty, 100 foot rows (a full mile of melons) of cantaloupe and watermelon.
Two-thirds of the patch was planted with Passport, Scrumptious, Sugar Queen Hybrid, Super 45 Hybrid, Charentais, and Israel (Ha’ogen) cantaloupe. One-third of the patch was planted with watermelon varieties including Diablo Hybrid, Legacy and Truck Buster (our early favorite based on...more
We are happy to announce that fruit refermentation season for 2018 season has arrived! This Friday, May 4th, we’ll be releasing our 2018 batch of Colour 5! Colour 5 is our barrel aged farmhouse ale refermented with Texas-grown blueberries from Echo Springs Farms in Murchison, Texas. It’s our first fruit refermentation release of 2018.
Colour Five was brewed with raw Hill Country well water, Texas-grown grains, a blend of fresh hops and aged hops from our barn, and was fermented with our mixed culture of native yeast and bacteria. It was aged in neutral oak barrels for roughly a...more
This Friday, we're very excited to release our first two barrel-aged blends of 2018 — RU55 and Funk Metal! Up until this point, all our barrel-aged releases in 2018 (like Abscission and Wanderflora) were blended last year.
RU55 is our barrel-aged sour red ale and Funk Metal is our barrel-aged sour stout. Both beers actually have a connection to the state of Michigan. RU55 is brewed in tribute to brewer Russ Beattie formerly of Dark Horse Brewing in Marshall, Michigan. Russ helped us get started and learn how to brew professionally. Funk Metal was inspired by Madrugada Obscura, which...more
We are excited to introduce our newest release Sacred Vessel — a collaboration with Bruery Terreux. This is our third collaboration with Bruery Terreux (the others being Bouffon and Imperial Cabinet) but the first to be made here at Jester King. Sacred Vessel is a barrel-aged beer inspired by Greek Retsina wine with rosemary from the Jester King farm and refermented with foot-stomped Roussanne and Viognier grapes from California.
At Jester King, we are keen on incorporating techniques from other industries and marrying them to create...more
This Friday, we will be releasing Batch 5 of Provenance Lemon & Lime. Used in this beer were 150 pounds of Texas Valley lemons from Hernandez Farms in Weslaco, TX and 150 pounds of limes from G and S Groves in McAllen, TX. The zest and juice were added during primary fermentation and allowed to ferment in our stainless steel tanks with our mixed culture of yeast and bacteria. We find that the vibrant flavors of the lemon and lime create an uplifting beer perfect for summertime.
Provenance Lemon Lime will be released at Jester King on Friday, April 6th at 4pm. It was brewed on...more
We’re excited to announce that we’ve started a small hop farm at Jester King! We just finished planting 500 hop rhizomes in rows out in the pasture to the south of the brewery.
At this point in time, hops remain the one beer ingredient we can’t source locally. We can get water from our well, grain from Blacklands Malt in Leander, Texas, wild yeast from the land and air, and fruits and vegetables from central Texas. But we can’t purchase hops grown in our region. Hops remain the missing piece of the puzzle when it comes to creating a beer...more
Starting this Saturday, March 17th, we will be giving farm tours every Saturday at 2pm. Just like our brewery tours, the farm tours will be free and open to the public. Someone will holler from the footsteps of the brewery to announce the start of the tour. From there, Farmer Peppy will guide you to and through the farm. This is a great opportunity for folks to see just what Farmer Peppy and Michael have been up to these last few months and to watch the transformation over time.
Among other things, tour guests will learn about our farming philosophies, see the newly planted...more
We’re pleased to announce Abscission — a collaboration with Scratch Brewing Co. in Ava, Illinois! Abscission is a 100% spontaneously fermented beer with grapevines, fallen leaves, spicebush, juniper branches, laurel and sassafras steeped overnight in the coolship as the wort chilled. It was brewed in February, 2016 when our wonderful friends Marika Josephson and Aaron Kleidon of Scratch rounded up a “winter harvest” from their farm, drove it to Texas, and added it to our coolship. The result is a beer unlike anything we’ve ever tasted before...more