Featured Beer Releases
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,...more
Today at Noon we're releasing a variation on our Kvass. Instead of using sourdough bread in the mash like we typically do, we added cornbread to the mash baked in-house at Jester King Kitchen! Our Head Baker Jonathan Sanchez made several hundred pounds of his delicious cornbread for us to use. If you'd like to checkout Jonathan's process and recipe, here's a link to him explaining it on the local news.
We find the cornbread lends a pleasant textural character and subtle maize aroma. We fermented in stainless steel with our mixed culture, which always lends natural variation to the beer. In this case, we get restrained fruity esters in the nose, which lend a slight sort of Trappist character. All in all, we find Cornbread Kvass to be one of the more unique beers we've made, while simultaneously presenting quite "clean" and drinkable. As time passes, the acidity and funk will certainly become more present.
Cornbread Kvass is 4.5% ABV. It was brewed in March and packaged in May. It was naturally...more
Today at Noon we're releasing Moderne Dansk Batch 2! Moderne Dansk is our barrel aged wild ale refermented with Danish Stevnsbær cherry juice from the renowned Frederiksdal Kirsebærvin in Denmark!
We first experienced Frederiksdal wine at the Mikkeller Copenhagen Beer Celebration several years ago, and became instantly infatuated. The character of the cherries from the Frederiksdal estate (about 100 miles from Copenhagen) was unlike anything we had experienced, and speaks to Frederiksdal's unique sense of place. Much like a chef presented with a really fantastic ingredient, we felt our job at Jester King was to stand out of the way and let the character of the Stevnsbær cherry juice express itself. To this end, we simply took some mature, barrel aged beer from our cellar, added the cherry juice, let it referment to dryness, then bottle conditioned the result. Our influence on the finished beer is quite minimal, preferring for the terroir of the cherry juice to shine.
Moderne Dansk Batch 2 was blended in...more
We are very excited to release our 10th batch of Atrial Rubicite! Originally released in 2013, Atrial Rubicite is our barrel aged wild ale re-fermented with over 6 pounds per gallon of raspberries! Brewed with well water and local malt, Atrial Rubicite is aged for roughly a year in oak barrels before fruit re-fermentation and 100% natural conditioning.
For Batch 10, we decided to change things up and make Atrial Rubicite a 750ml "genie bottle" offering! We don't anticipate returning to this format again anytime soon, if ever. Batch 10 is 6.9% ABV and was bottled in April.
Special Batch 10 Release Details
To ensure safety, there won't be a release day with lines and crowds like in the past. Instead, Atrial Rubicite will go on-sale through our online store at Noon on Monday, June 15th with a two week window for curbside pickup.
Here is the link to order online starting Monday at Noon:
Introducing El Regalo del Comal -- a blend of 4, 3, 2, and 1 year old spontaneously fermented beer in oak barrels coolshiped at La Cruz de Comal Wines in Canyon Lake, Texas.
A little over four years ago, we began a special spontaneous fermentation project with our friend Lewis Dickson -- the Proprietor of La Cruz de Comal Wines in Canyon Lake, Texas (about 40 miles south of Jester King). The project was based on the notion of "microbial terroir". That is, we wanted to see how the microbes in Lewis's vineyard would spontaneously ferment our beer. In wine making, the concept of terroir or "sense of place" is based on a myriad of factors such as climate, soil, topography, etc. What sometimes gets overlooked in our opinion, is the contribution of the microbes in the vineyard to the character of the wine. This is especially true in wines like Lewis's, which are 100% spontaneously fermented. The microbes on the grapes are responsible for fermentation, without the introduction of any isolated cultures from a...more
Most Recent Releases
Ale brewed w/ Texas grown & malted Jimmy Red Corn
Farmhouse witbier w/ orange, coriander, & lavender
IPA brewed with local two row barley from Blacklands Malt, oats, wheat, and Mosaic and Cascade hops.
Iager beer dry hopped w/blend of Azacca, El Dorado, Idaho Gem and Loral
barrel aged wild ale co-fermented with Texas apples and grapes
Barrel-aged wild ale rested in koelship
open fermented wild ale barrel aged in Amarone & Sangiovese wine barrels
strong farmhouse ale brewed with agave nectar, epazote, and ancho chiles and aged in Scorpion Mezcal barrels
Imperial Stout brewed with Hill Country Sourdough Bread