Blog

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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...

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This Friday, we will be releasing our second batch of Cerveza Sin Frontera. This beer is a collaboration with Crooked Stave (Denver, CO) and Brasserie Trois Dames (Sainte-Croix, Switzerland).

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...

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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.

We have...

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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...

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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...

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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...

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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,...

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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...

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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!

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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...

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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...

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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...

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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...

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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...

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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...

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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,...

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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...

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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...

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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...

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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...

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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...

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We have shared some of our homebrew recipes in the past. It’s about time we share more recipes with you. Here are six Jester King recipes you can brew yourself:

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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...

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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...

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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...

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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...

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