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Jester King Dry-Hopped Oat Saison with Desert Yeast

Today we're releasing a new beer we're calling our Dry-Hopped Oat Saison with Desert Yeast. This is the first beer we've fermented with a native yeast culture from Community Cultures Yeast Lab in San Antonio. We selected their Prickly Pear strain, which was harvested during the spring season in Lajitas, Texas near Big Bend National Park. The Prickly Pear strain is known for its bright, floral, citrus character and relatively high attenuation.

We decided to complement the native culture with a light, fluffy, medium-strength wort that features malted oats from our friends at TexMalt in Fort Worth. The malted oats were mixed with local two row malt from our longtime malt supplier Blacklands Malt in Leander, TX.

We dry-hopped this desert yeast oat saison fairly aggressively with Idaho 7, Citra, and El Dorado to create bright, tropical hop aromatics to complement the citrusy character of the native yeast. All in all, we think we've created a fun, super-drinkable, interesting hoppy oat saison to enjoy during the hottest part of the year in Texas!

Dry-Hopped Oat Saison with Desert Yeast is 6.8% ABV. It was fermented in stainless steel and was packaged on Friday, July 3rd in 16 oz. cans. We have about 900 four-packs available ($16). No can limit. Proxies welcome. It is now available for curbside pickup at Jester King (https://www.toasttab.com/jesterkingbrewery/v3). It is also available by the glass for our visitors. Here's the link to make a reservation to come see us (https://www.exploretock.com/jesterkingbrewery). We're open every week from Wednesday to Sunday.

The beautiful label art of the beer featuring the prickly pear flower and west Texas desert was created in collaboration by our longtime artist Joshua Cockrell and Jester King artist Katie Ross. Photography by Granger Coats.