533,025 Ratings
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Score: 4.02
Jester King Brewery
4 hours ago
Beautiful weather out here this Thursday! We're open 4-10pm (kitchen closes at 9pm). https://jesterkingbrewery.com/tasting-room-restaurant
Jester King Brewery
1 day ago
JESTER KING PIZZA NOW WITH NATIVE YEAST & 100% TEXAS GRAIN 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, temperature, and hydration rates to create dough we’re happy with. We could have written more or less this same sentence about our beer, because it’s the same principle. We’re harnessing grain with roots in Texas soil and the microflora that surrounds us to make something that could only exist at a certain time and place. We’re happy to say that after months of experimentation, the same mixed culture of native yeast and bacteria we created around six years ago to ferment our beer, now ferments our dough. It’s a great symmetry, that in our opinion, breathes more life into our philosophy. Why use all Texas grain? We’d say it’s because of two main reasons. One, it’s a chance to support Texas farmers and local business. Our grain comes from Barton Springs Mill (BSM), which is a small, independent business located about four miles from Jester King. Its proprietor JAMES BROWN has spent years developing a network of Texas farmers and convincing them to grow heirloom and landrace grains. We’re proud to support BSM and the local economy they help maintain. Two, it’s about making something unique to our place and time. That’s what we’ve been about at Jester King for eight years now, and we’re happy to apply it to something new like dough. Our process (like with our beer) is very simple. We take well water and mix it with salt and stone-milled TAM 105 wheat from BSM. TAM 105 is a hard red winter wheat developed in the 1970s by Texas A&M University. The TAM 105 we get from BSM was grown in Miles, Texas, about three hours from Jester King. We do a 72 hour cold ferment to develop a little funk and acidity. When the dough is ready, we wood-fire it in an 800 degree Fahrenheit oven to develop a nice rustic char. We then top it with local produce, vegetables from our own farm, and/or house-cured meats. The only meat we’re not curing in-house right now is pepperoni, which we’ll do in the future. Finally, another similarity with our beer is a desire for balance, subtlety and restraint. Our Executive Chef DAMIEN BROCKWAY subscribes to this philosophy, as well as our brewing team. We seek to achieve a balanced flavor profile that emphasizes herbaceousness and umami over heavy protein and dairy. We hope you choose to experience our pizza at Jester King! Like we said, it’s now an extension of how we make beer, which we’re very proud of. It was a long road to get to this point, but one we’re happy to have taken. We very much hope you enjoy. Cheers! Here's a photo gallery of our process including a photo of our friend James Brown from Barton Springs Mill! . . https://jesterkingbrewery.com/blog/jester-king-pizza-now-with-native-yeast-100-texas-grain . . #jesterking #pizza #dough #mixedculture #nativeyeast #texasgrain #tam105 #onehundredpercent #independent #bartonspringsmill #chefdbrock #austineats #austin360eats #austinfoodie #austinfoodstagram #buzzfeedfood #365thingsaustin #atxfoodie #eatdrinkaustin #eateraustin #timeplacepeople
Jester King Brewery
2 days ago
Vague Recollection - 2018 Sangiovese & Tempranillo 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. The pomace is the skins, pulp, seeds, and stems left over after running the grapes through the crusher/de-stemmer. First we brewed Das Uberkind, fermented that beer in stainless steel, then aged it on sangiovese and tempranillo pomace for around one month. This beer was packaged in October and conditioned for 3 months in its vessel. Vague Recollection - 2018 Sangiovese & Tempranillo will be released this Thursday at 4pm. It will be available by the glass and in bottles to go (750mL/$18). We have around 6,000 bottles, and there is no bottle limit. We anticipate limited distribution of this beer. https://jesterkingbrewery.com/blog/vague-recollection-2018-sangiovese-tempranillo
Jester King Brewery
3 days ago
Tonight we began our 7th year of spontaneous fermentation! #coolship #spon #seasonseven
Jester King Brewery
5 days ago
New from our kitchen -- Buttermilk Panna Cotta with sticky toffee sauce & citrus vanilla wafer crumble! Looks like a gorgeous day! We are open 12-10pm (kitchen closes at 9pm). Hope to see you! We have about 550 bottles of Sauternes 分 桃 (Fēn Táo) left (limit 2). https://jesterkingbrewery.com/tasting-room-restaurant #jesterking #saturday #sunny #fun #fentao #pannacotta #tastingroom #restaurant #drippingsprings #austin #timeplacepeople
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Address:
13187 Fitzhugh Rd
Austin, TX 78736
Phone:
(512) 537-5100
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Hours:
Thu 4:00 PM - 10:00 PM Open Now
Fri 4:00 PM - 10:00 PM Open Now
Sat 12:00 PM - 10:00 PM Open Now
Sun 12:00 PM - 9:00 PM Open Now
MORE INFO
Jester King is an authentic farmhouse brewery committed to mixed culture and spontaneous fermentation. Our beers incorporate our natural surroundings and local agriculture, so as to make beer uniquely tied to a time, place, and people. Our tasting room provides a beautiful, relaxed setting to enjoy the Texas Hill Country with friends and family.
Parking: Parking lot
Price range: $$
BEER LIST
Noble King
Style: Saison / Farmhouse Ale
ABV: 5.9%
# Ratings: 13,895
Score: 3.82
Noble King is a medium strength, highly attenuated, unspiced farmhouse ale brewed with an abundance of organic noble hops, and fermented with wild yeasts from the Texas Hill Country. Unfiltered, unpasteurized, and 100% naturally conditioned.
Bière de Miel
Style: Saison / Farmhouse Ale
ABV: 6.1%
IBUs: 49
# Ratings: 10,240
Score: 3.84
On brewday, we added raw, Texas wildflower honey from Good Flow Honey Co. in Austin, Texas late in the boil. After the first several weeks of fermentation, we added more honey to the beer. Finally, the beer was 100% naturally refermented in bottles, kegs, and casks using more of the raw, Texas wildflower honey. In addition to the honey, Bière de Miel was brewed with Hill Country well water, malted barley, malted wheat, and hops. It is 5.8% alcohol by volume, 3.2 pH, has a finishing gravity of 1.003, and is suitable for vegetarians but not vegans.
Boxer's Revenge
Style: American Wild Ale
ABV: 10.8%
# Ratings: 9,565
Score: 4.10
Boxer’s Revenge slowly ferments for several months in oak barrels in the presence of naturally occurring wild yeasts and souring bacteria prior to blending. Unfiltered, unpasteurized, and 100% naturally conditioned.
Part & Parcel
Style: Saison / Farmhouse Ale
ABV: 5.5%
IBUs: 29
# Ratings: 1
Score: 2.75
Jester King Part & Parcel — the first beer in modern history brewed with 100% Texas grown and malted grain. Made from just well water, Texas barley, hops, yeast, and bacteria, is a great example of our philosophy on farmhouse ales. In this case, the land told us what beer to make, not the other way around. We didn’t set out to create a specific flavor/aroma profile. Rather, we took what was available to us from our surroundings, which then determined how the beer tasted and smelled. We didn’t “master” the beer by bending nature to our will. We took what nature gave us and presented it as straightforwardly as we could. Part & Parcel was brewed on October 3rd, 2016 with Hill Country well water, 100% Endeavor malt from Blacklands, Perle hops, and our mixed culture of brewers yeast and native yeast and bacteria. We think it’s the first single malt and single hop (or “SMASH” beer) we’ve made. It’s 5.5% alcohol by volume, 29 IBU, 3.7 pH, and has a finishing gravity of 1.007. It was packaged on November 21st, 2016 and is unfiltered, unpasteurized, and 100% naturally conditioned.
Wanderflora
Style: American Wild Ale
ABV: 5.4%
IBUs: 20
# Ratings: 1
Score: 4.00
We’re very excited to introduce Wanderflora — a collaboration between our wonderful friends at Fonta Flora Brewery and Jester King! Wanderflora is a 100% spontaneously fermented beer where we steeped foraged fennel and nettle from North Carolina and foraged false pennyroyal from Texas overnight in our coolship, as the wort chilled. We then aged the beer in oak barrels for 18 months, and in bottles and kegs for another five months prior to release. Wanderflora is a very special beer to us. Not only was it made with close friends and was an exercise in patience, it also closely embodies our philosophy of making agriculturally based and foraged beers
Omniscience & Proselytism (Blend 4)
Style: American Wild Ale
ABV: 5.3%
IBUs: 12
# Ratings: 1
Score: 4.25
We took barrel aged sour beer refermented with our mixed culture of brewers yeast and native yeast and bacteria, hand-processed about 1,800 pounds of Hill Country strawberries, refermented them in an oak foudre to dryness, then naturally conditioned the beer through refermentation in the serving vessel.
Cloudfeeder
Style: IPA - American
ABV: 3.8%
IBUs: 51
# Ratings: 1
Score: 3.50
Cloudfeeder was brewed in collaboration with Tired Hands Brewing Company using Hill Country well water, malted barely, malted spelt, oats and hops. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the land and air around our brewery. It was then refermented with Pennsylvania honey and zest and juice from Texas limes and grapefruits, and dry hopped with Nelson Sauvin and Simcoe hops.
Birra Di Sangiovese
Style: American Wild Ale
ABV: 7.4%
# Ratings: 1
Score: 3.75
Birra di Sangiovese is our barrel aged sour beer refermented with Sangiovese grapes grown at Tyler Farms & Vineyard in Midland, Texas. We got a really great haul of several different varieties of Texas wine grapes this past August, including Sangiovese, Syrah, Muscat, and Blanc du Bois. After fruit refermentation and bottle/keg refermentation this summer and fall, our 2017 wine grape beers are coming out! In August, we blended eight 225L oak barrels of mature barrel aged sour beer and added about 1,100 pounds of hand-harvested Sangiovese grapes for refermentation. After around a month of fruit refermentation, we racked the beer off the grapes and naturally conditioned it in bottles and kegs.
La Vie En Rose (Batch 6)
Style: Saison / Farmhouse Ale
ABV: 5.8%
IBUs: 12
# Ratings: 1
Score: 4.00
a Vie en Rose is made with the “spent” raspberries from Jester King Atrial Rubicite. We take the fruit remaining from the refermentation of Atrial Rubicite, and steep a younger beer on the spent fruit. The result is a beer that is still fairly fruit forward, but not as intense as its predecessor. 2017 La Vie en Rose is 5.8% alcohol by volume, 12 IBU, 3.6 pH, and has a finishing gravity of 1.004 (1 degree Plato). It was packaged on June 27th and 28th, 2017.
Commercial Suicide Farmhouse Mild (Batch 9)
Style: English Mild Ale
ABV: 2.9%
IBUs: 17
# Ratings: 1
Score: 2.00
Inspired by English Mild Ale, Commercial Suicide retains the sessionability of its classic counterpart while taking on its own unique sense of place through fermentation in oak foudres with yeasts and bacteria native to our land in the Texas Hill Country. Unfiltered, unpasteurized, and 100% naturally conditioned. Packages: 750ml bottles Category: Fermented in Oak Foudres ABV: 2.9% FG: 1.006 IBU: 17 Water: Hill Country Well Water Grains: Pale Two-Row Malt, Crisp Brown Malt, Crystal Malt, Chocolate Malt, Crisp Amber Malt, Rolled Oats Hops: Perle Fermentation: Farmhouse Yeast, Native Yeast and Souring Bacteria from the Texas Hill Country
Song of Binding
Style: Saison / Farmhouse Ale
ABV: 6.9%
IBUs: 20
# Ratings: 1
Score: 3.25
We’re excited to announce the release of Song of Binding — our collaboration with La Sirène Brewing in Melbourne, Australia! For Song of Binding, which was brewed in April of 2016, we inoculated wort in our coolship and racked it onto the yeast cake in one of our foudres for primary fermentation. We then matured the beer in French oak Pinot Noir barrels for fourteen months. Song of Binding was one of the first experiments we did where we placed an immersion chiller in our coolship to aid the cooling process. We don’t do this practice for our SPON beers (100% spontaneously fermented) for the sake of being as traditional as possible, but for beers that are more experimental, we’ve enjoyed seeing if we can extend coolship season a few weeks i
Black Metal Farmhouse Imperial Stout
Style: Stout - Russian Imperial
ABV: 10.8%
# Ratings: 16,739
Score: 3.95
Black Metal, a.k.a. Iron Sword, a.k.a. Blackened Death, a.k.a. El Martillo del Muerte, is a cruel and punishing beer fermented by the sheer force of its awesome will. Black Metal is dry, roasty, and fermented with farmhouse yeast.
Le Petit Prince Farmhouse Table Beer
Style: Table Beer
ABV: 2.9%
IBUs: 30
# Ratings: 14,998
Score: 3.50
Throughout Northern Europe, light-bodied, well-hopped, low alcohol table beers were often the beverage of choice with all meals at times and in places where the water wasn’t always safe to drink. Le Petit Prince is a dry, unspiced, highly attenuated Table Beer unique to our land in the Texas Hill Country. Naturally occurring wild yeasts impart a sense of place to this unfiltered, unpasteurized, 100% naturally conditioned ale.
Wytchmaker Farmhouse Rye IPA
Style: IPA - Rye
ABV: 6.0%
IBUs: 71
# Ratings: 12,296
Score: 3.86
Earthy rye and piny hop flavor and aroma meet spicy, funky characteristics from our farmhouse yeast in this American-inspired farmhouse ale.
Das Wunderkind!
Style: Sour - Ale
ABV: 4.5%
# Ratings: 12,100
Score: 3.86
Made using the once commonplace, Old World technique of bière de coupage, freshly hopped, young beer is blended with old, sour beer aged in oak barrels. Das Wunderkind! is dry, highly attenuated, unspiced, tart, floral, and funky. Unfiltered, unpasteurized, and 100% naturally conditioned.
El Cedro
Style: Saison / Farmhouse Ale
ABV: 7.8%
IBUs: 53
# Ratings: 10,513
Score: 3.86
Farmhouse ale hopped with piney, citrusy American hops, aged on Spanish Cedar spirals, and bottle conditioned with Brettanomyces yeast. Unfiltered, unpasteurized and naturally conditioned.
Funk Metal
Style: Sour - Ale
ABV: 8.2%
IBUs: 60
# Ratings: 9,726
Score: 4.01
Funk Metal is an 8.2% alcohol, unfiltered, unpasteurized, naturally conditioned imperial stout fermented with farmhouse yeast, aged for months in oak barrels with wild yeast and souring bacteria, and then hand-blended with other barrel-aged beer to round out the palate. The finished beer retains aromas of chocolate and roast but takes on a distinct vinous character and sour complexity from extended aging and fermentation in oak barrels.
Mad Meg
Style: Saison / Farmhouse Ale
ABV: 8.9%
# Ratings: 9,581
Score: 3.74
“Provision Ale” is a rough translation of the French term “bière de provision“, which was sometimes used to describe special beers that were suitable for extended storage and aging. Brewed from relatively simple, straightforward ingredients, Mad Meg is golden colored and quite strong, at over 9% ABV. Its palate intertwines delicate farmhouse esters with earthy, spicy hops and clean malt flavors. The name “Mad Meg”, refers to a peasant woman from Flemish folklore, also known as “Dulle Griet” or “Dull Gret”, who leads an army of women to pillage hell. She’s famously depicted in Pieter Brueghel the Elder’s 1562 painting by the same name.
RU55
Style: Sour - Flanders Red Ale
ABV: 7.3%
# Ratings: 8,095
Score: 4.11
Farmhouse red ale aged in oak barrels with wild yeast and souring bacteria. Unfiltered, unpasteurized, and 100% naturally conditioned. This beer is a tribute to our good friend and professional brewer Russ Beattie.
Atrial Rubicite
Style: American Wild Ale
ABV: 5.8%
# Ratings: 7,944
Score: 4.50
Atrial Rubicite is made from well water, barley, wheat, hops, farmhouse, native yeast from the Texas Hill Country, souring bacteria and raspberries. It’s 5.8% alcohol by volume, has a finishing gravity of 1.005 and is 3.36 pH. It is unfiltered, unpasteurized and 100% bottle conditioned.
Ol' Oi!
Style: Sour - Flanders Oud Bruin
ABV: 6.3%
# Ratings: 7,390
Score: 4.05
In Britain, what started out as young or “mild” dark ale was once aged in oak barrels to make something that was likely similar to sour brown ales of East Flanders. Using a similar base recipe to Commercial Suicide Dark Mild, Ol’ Oi is Jester King’s tribute to that tradition.
Snörkel
Style: Saison / Farmhouse Ale
ABV: 4.5%
# Ratings: 7,017
Score: 3.80
Snörkel — a farmhouse ale brewed with alderwood smoked sea salt and oyster mushrooms grown by our neighbor Logro Farms. Logro Farms is located just a few hundred yards from Jester King Brewery at Ceres Park Ranch. Snörkel takes partial inspiration from traditional German Gose. Like Gose, it’s moderate in alcohol, brewed with malted wheat and salt, and has some acidity or sourness in the flavor profile. We specifically used both sea salt and alderwood smoked sea salt, and fermented Snörkel (like all our beer) with a blend of brewers yeast, naturally occurring wild yeast, and native souring bacteria, the last of which lends the beer its acidity. But Gose only served as a jumping off point. From there, we set out to explore the savory characteristics of umami through use of the oyster mushrooms.
Gotlandsdricka
Style: Smoked Beer
ABV: 6.6%
# Ratings: 5,817
Score: 3.61
Gotlandsdricka, meaning “Drink of the Land of Goths”, is believed to have been the beer of the Vikings. Our rendition of this ancient style is inspired by the traditional farmhouse ales once brewed on the island of Gotland, off the coast of Sweden. Unfiltered, unpasteurized, and naturally-conditioned.
Provenance (Lemon & Lime)(Batch #2)
Style: Saison / Farmhouse Ale
ABV: 5.7%
# Ratings: 5,590
Score: 3.87
Our Provenance beers are highly attenuated farmhouse ales brewed and fermented with winter citrus. The ingredients include Hill Country well water, malted barley, malted wheat, hops, brewer’s yeast, and native yeast and bacteria harvested from the land and air around our brewery. Lemon & lime zest was added late in the boil and juice from each both fruits was added during fermentation. All of the citrus was grown locally at G&S Groves and sourced from Johnson’s Backyard Garden. Provenance — Lemon & Lime is 5.7% abv, 4.2 pH at the time of bottling, and has a finishing gravity of 1.002.
Figlet
Style: Sour - Ale
ABV: 6.0%
# Ratings: 5,345
Score: 3.78
Collaboration with Franklin Barbecue. Farmhouse Ale refermented with smoked Texas figs.
分 桃 (Fēn Táo)
Style: American Wild Ale
ABV: 6.4%
IBUs: 8
# Ratings: 5,330
Score: 4.27
分 桃 was brewed with Hill Country well water, barley, wheat, and hops. It was fermented with our mixed culture of brewers yeast, naturally occurring wild yeast, and native souring bacteria. The peaches came from Vogel Orchard in Fredericksburg, Texas. It is 6.4% alcohol by volume, is fully attenuated with a finishing gravity of 1.000, and is 3.4 pH at the time of bottling. Our first batch was bottled in July of this year. While 分 桃 is a very old beer that spent around a year slowly fermenting, we recommend drinking it “young”, as we expect the peach aromas and flavors to slowly fade with time.
Commercial Suicide Oaked Farmhouse Mild
Style: English Mild Ale
ABV: 3.5%
# Ratings: 5,264
Score: 3.51
English pub ale meets the French farmhouse tradition and American oak aging in this dry, drinkable farmhouse mild ale. Full-flavored, but brewed with enough restraint to be highly sessionable. Unfiltered, unpasteurized, and naturally conditioned.
Simple Means
Style: Altbier
ABV: 5.6%
IBUs: 26
# Ratings: 5,263
Score: 3.63
Simple Means was brewed with unfiltered, raw, Hill Country well water, malted barley, smoked malted barley, and hops in early September of 2015. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in stainless steel for about two months. It was then 100% naturally conditioned through refermentation in the bottle for another two months prior to release. It is 5.6% alcohol by volume, and at the time of bottling was 4.3 pH, 26 IBU, and had a gravity of 1.4 degrees Plato (1.005).
Cerveza Sin Frontera
Style: Saison / Farmhouse Ale
ABV: 6.4%
IBUs: 7
# Ratings: 5,146
Score: 4.08
All three breweries involved in the collaboration ferment their beer with unique blends of yeast and bacteria. In the case of Jester King, all of our beer is fermented with a mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. We brewed our version of Cerveza Sin Frontera at our brewery in October 2013 with the help of Chad Yakobson of Crooked Stave and Raphaël Mettler of Trois Dames. The wort, brewed with Hill Country well water, barley, wheat, oats, and hops, was initially fermented in stainless steel for three months, then refermented in Spanish sherry barrels for twelve months, and finally refermented in bottles, kegs, and casks for three more months.
Colour Five
Style: American Wild Ale
ABV: 6.0%
# Ratings: 4,852
Score: 4.20
Colour Five was brewed with Hill Country well water, barley, wheat, and hops. It was fermented with our unique mixed culture of microorganisms, which includes farmhouse yeasts, naturally occurring wild yeasts harvested from our land in the Texas Hill Country, and native souring bacteria. After extended fermentation and maturation in oak barrels, Colour Five was refermented with Texas blueberries over the course of several weeks. The final refermentation of the beer occurred in bottles, kegs, and casks. Colour Five is 7.1% alcohol by volume, 3.2 pH, and has a finishing gravity of 1.000 (0 degrees Plato). It is unfiltered, unpasteurized, and 100% naturally conditioned.
Detritivore
Style: Saison / Farmhouse Ale
ABV: 5.5%
# Ratings: 4,726
Score: 4.15
Detritivore was made by adding the same cherries that were used to make Montmorency vs. Balaton to fresh beer in stainless steel and allowing the combined beer and fruit to referment to dryness. This was the same technique that we originally used to make La Vie en Rose with the raspberries from Atrial Rubicite. As with La Vie en Rose, the second refermentation of the fruit results in subtler, more delicate flavors, as compared with the more intense flavors that result from the initial refermentation. Detritivore is also among the first Jester King beers to be brewed with aged hops that were matured for an extended period of time in a horse barn approximately 300 yards from the brewery. Aged hops are traditionally used in the production of authentic Belgian Lambic. The aging process preserves the antiseptic properties of the hops, which serve to fend off unfriendly microorganisms, while significantly reducing the bittering components. Detritivore is fermented using native yeast and bacteria from the Texas Hill Country, but is not spontaneously fermented, as our brewers actively introduce our house blend of saccharomyces, native wild yeast, and souring bacteria to the wort, rather than relying on inoculation by ambient, airborne microorganisms. The grist for Detritivore was composed of malted barely and malted wheat. It is 5.5% alcohol by volume, with a finishing gravity of 1.000 and is 3.4 pH at the time of bottling.
Reposé
Style: Bière de Garde
ABV: 8.3%
IBUs: 12
# Ratings: 4,591
Score: 4.12
Inspired by the dusty, hay-filled stone barns of the Nord de France that likely gave way to the rise of Bière de Garde, we included a small portion of hay in the mash for this beer. Taking a further cue from the slow and steady winter fermentation of the style, we allowed Reposé to rest in brandy barrels for almost a year. Unfiltered, unpasteurized, and 100% bottle-conditioned.
Kollaborationsbier
Style: Saison / Farmhouse Ale
ABV: 4.2%
IBUs: 42
# Ratings: 4,001
Score: 3.68
Kollaborationsbiermittschechischemhopfenundwilderbakterienhefekombination (or Kollaborationsbier for short) literally means “collaboration beer with Czech hops, wild yeast, and bacteria” in German. The inspiration for the beer came from two sources. In making Kollaborationsbier, we brewed a low gravity wort at Live Oak with Head Brewer Dusan Kwiatkowski. The wort was prepared using a traditional decoction mash, beginning with undermodified pilsner malt and then working it vigorously by separating out a portion of the mash, boiling it in the kettle, and then returning it to the mash tun. We then added a few hefty doses of Czech hops to the boil for a firm bitterness and floral, spicy hop aromas and flavors. After brewing and cooling the wort, we racked it into portable tanks and drove it from east Austin to the outskirts of town in the Texas Hill Country where Jester King Brewery is located, transferred it into one of our fermentation tanks, and inoculated it with our unique mixed culture of brewer’s yeast and naturally occurring wild yeast and bacteria.