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 refermented locally foraged loquats with a foudre-aged beer. We then treated it as a bière de coupage, blending the young fresh beer with the older...more
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 Citra. Spanish cedar spirals were also added to the fermenter when the Citra was dry-hopped.
Batch 11 El Cedro will be released at 4pm today. It...more
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 our foudres with our mixed culture of native yeasts and bacteria. It was bottled and kegged, then allowed to referment in its vessel
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 hibiscus per barrel.
Mr. Mingo has an ABV of 5.9% and will be released this Thursday at 4pm when the Tasting Room & Kitchen opens. It will...more
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 with a mixed culture of brewers yeast and native yeast and bacteria then age it in our barrels for about a year. Once mature, we referment the beer to...more
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.
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 Craftpeak who make websites and enjoy beer were just as upset as we were about our missing history.
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 for 4 hours and added our aged hops which were aged in burlap bags for 3 summers in the attic of a barn on the property. The wort was moved to our...more
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, dried lavender, and orange juice and zest to the whirlpool. We then fermented the beer with our mixed culture with native yeast and bacteria.
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 thirst and gives us the ability to drink beer while still being productive. Le Petit Prince is dry and bitter, showcasing the raw Texas Hill Country...more
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 Atrial Rubicite and let that sit for one month. It was packaged in late April and then conditioned in its vessel. We find this year’s La Vie en Rose to...more
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 their wines in our tasting room and call them friends for several years. Their wines are a house-favorite here at Jester King.
We are grateful...more
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 an ABV of 4.5%. Like Batch 1 Highlorde, this release is a draft only release as we believe it’s best to drink Highlorde fresh. It will be available by...more
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 the Travis County and Hays County areas, connecting people with organizations on a more personal level through group volunteering.
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 fermented in stainless steel with our mixed culture of native yeasts and bacteria, then we barrel aged the beer in neutral oak barrels for 24 months. We...more
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 mouthfeel. In our experience, it has little to no effect on flavor or aroma, but is not particularly pleasant when it comes to mouthfeel. It can be a...more
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 Nocturn Chrysalis (24 bottles, 500ml/$23, limit 1)
2017 Colour 5 (24 bottles, 500ml/$23, limit 1)
2017 Omniscience & Proselytism (24...more
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 30 people
We hope you join us! Cheers!
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 vineyard and winery making some of our favorite natural wines. Their philosophy, which is based on local agriculture and natural fermentation, closely...more
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 which they are created. For instance, our 2019 Hibernal (winter) Dichotomous was released this spring.
For 2019 Hibernal Dichotomous, we turned...more
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 local Pilsner malt from our friends at Blacklands Malt. We fermented the wort in stainless steel with...more
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 Batch 2 was brewed in February with raw Hill Country water, Texas barley, flaked barley, hops, and our mixed culture of native yeast and bacteria. We...more
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 available by the glass and in bottles to go (500ml/$20). We have about 7,500 bottles available with a bottle limit of six per guest per day. Please note...more
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 room several years ago intending to simply expand our beverage offerings. Since then, the wine program lead by...more
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 from both breweries!
Tickets to the dinner can be purchased at the link below. The pairing menu is below as well.
Jester King Supper Club...more
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 with muscat grapes from north Texas. We sent a portion of the beer to muscat wine barrels for further aging. The result will be released this...more
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 the remaining color, flavor and aroma. The result is a highly balanced, refreshing, and delicious farmhouse ale.
Like all our farmhouse ales,...more
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 visited in Texas by our good friends Óscar and Germán from Granizo. They brought the Merkén with them from Chile, and we sourced the prickly pear from...more
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 female body for use as some sort of marketing commodity. We think our record in the past does well to reflect this. We too recognize and are...more
We are excited to host our very first Jester King Kitchen Supper Club this Thursday at 7pm in our hop yard! This week’s Supper Club is an intimate 5 course prix fixe dinner that will focus on plants, herbs, and vegetables from our farm and the neighboring farm community. Tickets for this evening dinner are $95 and include beverage pairings, gratuity, and stemware to take home (ticketing fee not included). Tickets for this dinner are still available. BUY YOUR TICKETS HERE!
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 barley, Texas raw wheat, and aged hops from our barn. The wort sits overnight in our coolship and collects wild yeast and bacteria from the air before...more
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 juice and zest of 400 pounds each of meyer lemons and persian limes from G & S Groves in McAllen, Texas and...more
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, place and people. It will also be a vehicle to explore the fun and excitement of pairings and a chance to host some special guest collaborators from...more
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 hops from our barn. We fermented the beer with our mixed culture of brewers yeast and native yeast and bacteria and age it in oak barrels for about a...more
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 bacteria that we use to make our beer. We then bake the bread in a wood-fired oven. The idea is create bread that's uniquely tied to our central Texas...more
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 of March. Ticket pre-purchase only.
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 other baby goats at DOOM METAL GOAT YOGA this Saturday! We’re offering Doom Metal Goat Yoga every Saturday morning in the month of March. Ticket...more
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 our mixed culture of brewers yeast and native yeast and bacteria. Prior to packaging, it was dry hopped with Amarillo and Simcoe. Finally, it was 100%...more
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 prepare the dishes at Bufalina.
This will be our first collaboration as a kitchen team and we couldn’t be more excited for it to be with our friends...more
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!more
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.
Photography by Granger Coats &...more
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 horns every Saturday in March by hosting an hour long goat yoga class at our farm set to DOOM METAL \m/ \m/
DOOM METAL GOAT YOGA...more
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.
Photography by Granger Coats &...more
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 respectful to our coworkers. This season marks our last small-scale kidding. With just 5 mothers this year, we expect to have twice as many mothers next...more
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 of using automation for bottling at Jester King, we have a small crew of 6 folks who hand bottle every single beer that we make.
To bottle, we...more
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 wort at Red Horn, then drove the wort to Jester King for fermentation in one of our horizontal tanks with Red Horn's lager yeast. We then harvested...more
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 in its vessel for a few weeks.
Le Petit Prince will be available by the glass and in bottles to go ($9/750mL). We anticipate distribution of...more
We are excited to announce that we will be hosting an intimate 3-course prix fixe dinner for Valentine’s Day.
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 N.Y. Strip for 2 - kohlrabi aligot, bordelaise, brassicas in variation (served with levain and house butter)
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 to create a special blend of 100% spontaneously fermented beer from De Garde, foudre-aged saison from Sante Adairius, and 100% spontaneously fermented...more
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 anticipate distribution of this beer.more
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, January 26th.
Back in 2017, our friend Jeppe Jarnit-Bjergsø of Evil Twin came to Jester King to fill some bourbon barrels that previously held...more
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 and food tied to a time, place, and people. On a micro level, all of our beer is fermented using a mixed culture of yeast and bacteria that we foraged...more
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.
Over the last several months, we’ve been experimenting with wild fermentation and native grains. We’ve been adjusting variables such as time,...more
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 Rose (raspberries), and Demitone (blueberries). For this beer, we used the leftover grape pomace used in Birra di Sangiovese and Cerveza de Tempranillo....more
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!more
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 awesomeness. Here's a list of what all it will have in store:
- Aforementioned Even More Metal release
- Lineup of local Doom Metal...more
We're pleased to have a new addition to our winter menu -- community stew! On most Thursdays this winter, our culinary team will be cooking up a different stew with ingredients from our farm and local community. Today's stew is inspired from Basque region of France. It's a thick "kitchen sink" stew with ham, kohlrabi tops, cauliflower greens, potatoes, farm vegetables, and red wheat berries.
The stew is free for our guests, with an optional donation to the Texas Parks & Wildlife Department. We hope you enjoy!more
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 native yeasts and bacteria, then transferred it to rest in Old Tom Gin barrels from Ransom Spirits.
Viking Metal Blend 3 has an ABV of 8.3%. It...more
We’re happy to announce that we are releasing our second batch of Super Ultramega Hyperforce today at 4pm! Super Ultramega Hyperforce is a farmhouse ale with dried tarragon, ginger salt, and refermented with cantaloupe.
This beer was brewed in July with Texas Hill Country water, malted barley from Blacklands Malt, and rolled oats. Ginger salt was added to the boil. It then fermented in stainless steel with our mixed culture of native yeasts and bacteria, then refermented with cantaloupe. The dried tarragon was added post-fermentation to preserve the aromatics. The hops vary in this...more
We sometimes forget the key word of agriculture is "culture" -- the myriad of learned experiences unique to countless societies around the planet. We share our humanity through dance, music and art, but we must also share it by working together for the development of plants, animals, and food.
To help toward this end, we recently hosted our first ever international farmer here at Jester King named Luke Barbuto. Luke is an alumnus of the esteemed homesteading institute in Victoria, Australia called Milkwood. Milkwood is headed...more
We're pleased to announce that our next Founder's Tour & Guided Tasting will be this Saturday, December 22nd 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...more
Today at 4pm, we'll be releasing our latest batches of Noble King Hoppy Farmhouse Ale and El Cedro Hoppy Cedar-Aged Farmhouse Ale!
Noble King, along with Le Petit Prince, is about as simple, straightforward expression of place as we're capable of achieving through beer. We brew with well water and local grains, boil with noble varieties of hops, and ferment in stainless steel with our mixed culture. The result is a hoppy, bitter, dry, unspiced, well-attenuated, balanced, medium-strength farmhouse ale that we love to drink.
El Cedro is one of the earliest beers we brewed. We...more
For SPON Day on Saturday, December 8th, we'll be releasing 2018 SPON Three Year Blend, 2018 SPON Still and 2018 SPON Shiraz & Cabernet Sauvignon!more
We're pleased and excited to announce 2018 SPON Estate Peach — our first-ever beer refermented with fruit grown at Jester King!
Back in 2014, we planted a peach tree right next to the brewery. We don't actually know what variety of peach tree it is, but we do know it's an early fruiting tree. Its peaches are low in sugar content, high in acidity, and very aromatic. We've watched the tree slowly grow over the past four years. It has taken a beating from high winds and deer eating its leaves, but has still managed to survive. Within the last two years, it has felt...more
This Friday at 4pm when our Tasting Room opens, we will be releasing our 4th batch of Foudreweizen, a collaboration with Live Oak Brewery in Austin, TX!
For this beer, Live Oak brews the wort for their Hefeweizen. The wort is transported to Jester King and placed in one of our oak foudres, then fermented with hefeweizen yeast and our mixed culture of native yeasts and bacteria.
This batch of Foudreweizen will be available by the glass and in bottles-to-go (750mL/$14). There are around 1,400 bottles.more
We're pleased to announce that our private event hall at Jester King is now open for bookings!
Earlier this year when we purchased the ranch we've called home since 2010, we inherited a beautiful, secluded private event space at the heart of the property. We're happy to now be accepting bookings for weddings, rehearsal dinners, private parties, company outings, etc.more
POST-EVENT UPDATE -- 12/09/18
Thank you very much to everyone who came our to SPON Day yesterday! We hope you had a great time, and enjoyed good food, drink and community with friends and family.
As far as the spontaneous beer and wine we have left today, here's the list. Everything is available by the glass and to go unless otherwise noted. We're open from 12-9pm Sundays (kitchen closes at 8pm). Hope to see you!
2018 SPON Three Year Blend
2018 SPON Estate Peach
2018 SPON Still
2018 SPON Shiraz & Cabernet...more
We're happy to announce that our restaurant is now open on Thursday nights! Starting this Thursday, November 29th, we'll be open every Thursday from 4pm to 10pm with our kitchen closing at 9pm.
Our restaurant is located just down the hill from the brewery in an old barn. It's the space formerly occupied by Stanley's Farmhouse Pizza. There are two bars, three wood-fired ovens, a kitchen, a large beer hall, and an outdoor pasture area.
Please note that the brewery will still be closed on Thursdays. Only our restaurant will be open.more
This Friday, November 23rd (Black Friday) at Noon, we'll be releasing our 2018 blends of Cerveza de Tempranillo, Bière de Blanc du Bois & Birra de Sangiovese! All three of these beers are aged in oak barrels for roughly a year, blended, then refermented with Texas-grown Tempranillo, Blanc du Bois and Sangiovese grapes respectively.
The overlap between wild beer and natural wine is something we're very intrigued by. The philosophical and procedural similarities are apparent. Mashing grains, racking to oak and...more
We are excited to announce that we are releasing Le Petit Prince in magnum bottles today when our tasting room opens at 4pm. The magnum sized bottle is meant for sharing, and what a better time to share than on Thanksgiving!
Le Petit Prince is about as simple as a farmhouse beer can be - unfiltered well water from the Trinity aquifer, a small amount of Texas-grown barley and wheat, and a good amount of Saaz hops. We fermented with our mixed culture of indigenous yeast and bacteria in stainless steel for a few weeks, dry hop, and then bottle condition in the magnums....more
This week we'll be releasing our third-ever batch of Jester King Buddha's Brew — our farmhouse ale blended and re-fermented with Buddha's Brew Kombucha tea!
What would later be called "Jester King Buddha's Brew" was one of our first-ever test batches. In 2010, we took some of our homebrew and blended it with kombucha tea from Buddha's Brew at about a 10:1 ratio. The idea was to see how the microbes in the beer would interact with the microbes in the tea. It's fair to say the plan was to inoculate the beer with the tea and...more
We're excited to announce that our Inaugural Vineyard Tour & Wine Tasting will be Saturday, November 24th from Noon to 1:30pm at Jester King!
Jester King Wine Coordinator Traci Walker will lead guests on a private tour of our 3.5 acre vineyard, followed by a guided tasting of some of Traci's favorite natural wines!
Here are more details:
- Guests will receive a welcome pour of Jester King Terroir Project, our wine/beer hybrid made with Firestone Walker
- The tour will begin with a trip to the vineyard, then progress through Jester King's...more
We're pleased to announce that we will be releasing our latest batch of Figlet today! Figlet is a farmhouse ale refermented with Texas figs smoked by our friends at Franklin BBQ.
For this year’s Figlet, we sourced 200 pounds of figs from Little Om Farm in Elgin, Texas. Those figs were taken to Franklin BBQ where they were split in half before smoking. By doing this, more surface area was exposed, resulting in a higher concentration of smoke in the figs. We found that...more
We're excited to once again be hosting our tree planting day at Jester King! This Sunday, November 11th at Noon, we're looking for 100 volunteers to help us plant fruit trees at our farm. We promise an early afternoon of nature, music, beer, camaraderie, education and fun. We hope you'll join us!
We ask that all volunteers arrive at Noon on the 11th with gloves, a shovel or spade, water, and closed-toe shoes. After tree planting, music, and beer (complimentary), our farmer Peppy will lead volunteers on a tour of our farm and to visit our goats.
We're happy to release our latest batch of Colonel Toby today! Colonel Toby is our hoppy little farmhouse ale brewed in collaboration with The Kernel Brewery in London, England. We love simple, little, crisp, bitter, drinkable beers, and Colonel Toby fits this bill. Over the last few years, it has emerged as a favorite amongst our staff here at Jester King and garners excitement around the brewery when the new batch is released.
Our recent batch is 3.2% alcohol by volume and was packaged in early October. It will be...more
We have a new goat in our herd for mating season! His name is Prince Charming, and he's a Nigerian Dwarf goat from Darla Faye's Mini-Farm near San Antonio.
We're really excited to have Prince Charming join us. His grandfather was the grand champion best Nigerian Dwarf goat in the country two-years running, and he has a lovely demeanor that exudes warmth and kindness. He'll be with us for two years, and we're hopeful he'll breed an all-star cast of goats to launch our creamery at Jester King in 2020 or 2021.
We're very happy to introduce 2018 SPON — Texas Plum & Nectarine! It's a blend of one and two year old 100% spontaneously fermented beer from 2016 and 2017, refermented with Bruce sour plums from Lightsey Farms in Mexia, Texas, Morris plums from Engel Farms in Stonewall, Texas, and white nectarines from Cooper Farms in Fairfield, Texas!
Our SPON beers are 100% spontaneously fermented with airborne yeast and bacteria collected overnight as the wort rests in our coolship. The beer then slowly ferments and matures in oak barrels for somewhere between one to three years depending on...more
We’re extremely excited to announce that we’ve hired Damien Brockway to be our Executive Chef at Jester King! Damien is a very talented, thoughtful, passionate chef, who now runs the kitchen at our restaurant (formerly Stanley's Farmhouse Pizza). Over the last few months, Damien has begun creating food that mirrors the philosophy of our beer. He's been using local agriculture, fermentation, and old-world techniques to make food that's uniquely tied to a time, place, and people.
We have known Chef Damien for the last few years having worked...more
We're very happy to introduce Jester King Terroir Project!
Terroir Project is collaborative endeavor organized by our friends at Firestone Walker Brewing Company in Paso Robles, California. It involves stretching the limits between wine and beer by co-fermenting 51% wort with 49% native grapes.
This co-mingling of "grains and grapes" represented a fun new approach for us. We typically take mature, barrel-aged beer and referment it with grapes....more
This Friday, October 5th, we're pleased to release CRU-55 Blend 2!
CRU-55 is our "grand cru" version of RU-55 Barrel Aged Sour Red Ale. For Blend 2, we aged RU-55 for 26 months in Pinot Noir Barrels. Soft, elegant acidity slowly developed over time as the beer took on a vinous character.
This is our second blend of CRU-55. It's 6.9% alcohol by volume and was packaged in August. It's 100% naturally conditioned in kegs and green bottles. It will be available by the glass and at bottles to go (375ml/$14) when our tasting room opens at 4pm this...more
We are extremely excited to announce the lineup for 2018 Jester King Funk n' Sour Fest on October 25th! We believe it's the best lineup yet and brings together an incredible collection of food and drink talent from our area.
For those unfamiliar, Funk n' Sour Fest is the night when we pair some of the best restaurants in and around Austin with some of our favorite producers of beer, wine and cider. Each restaurant prepares two small plate dishes paired with a different beer, wine or cider. The result is an incredibly unique, uber-enjoyable, frankly overwhelming...more
We are excited to host Zwanze Day this Saturday! This celebration marks our eighth year hosting. Unlike past years, 2018 Zwanze Day is open to the public! No ticket is necessary to join the festivities.
Here's what to expect:
Our 30 liter keg of 2018 Zwanze will be available at a tent located south of the brewery towards our farm. We ask that you please wait until Noon to start a line at the tent. At Noon, we will pass out wristbands to those in line. The wristband guarantees you up to two 4 ounce pours of 2018 Zwanze, which will be tapped at...more
In our effort to farm here at Jester King, a major challenge we face is the condition of our soil. Our soil, along with much throughout central Texas, has been either abandoned, overtilled or overgrazed. What’s left behind is often in need of much repair in order to support local agriculture. Fortunately, we have a familiar friend we can turn to for help – fermentation.
To fertilize our soil, we’ve chosen to use a technique adapted from Korean Natural Farming that involves creating “fermented plant juice” (seen in the photo above). We start by hand-harvesting a heap of fresh cut...more
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