491,517 Ratings
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Score: 4.01
Jester King Brewery
3 hours ago
INTRODUCING MEOWZAH! -- OUR COLLABORATION WITH The Masonry IN SEATTLE 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 so much. One of the people we've really enjoyed getting to know is MATT STORM of The Masonry in Seattle. Matt is wonderful ambassador for craft beer, particularly farmhouse ales. For instance, Matt organizes Farmhouse Fest in Seattle for the benefit of KEXP public radio. Matt's an all-around swell guy who's been a pleasure to work with over the years. Matt is also a proponent of the style of brewing we feel fosters community the best -- low alcohol, bitter beers. Low alcohol and bitter isn't the most commercially appealing combination in a beer world that seems to increasingly crave extreme flavors. But it's great for getting together and enjoying time with friends. When Jester King artist JOSH COCKRELL used to live in Seattle, he was fond of getting together with Matt and enjoying the delicious, highly drinkable beers from Machine House Brewery. Josh writes, "Matt was my best pal up there in Seattle and we spent a lot of time together drinking cask ale at Machine House, eating pizza, and hanging out with cats." Out of admiration of friendship, community, low alcohol/bitter beers (and cats), and in recognition of The Masonry's five year anniversary, we decided to brew Meowzah! -- our take on an English Best Bitter. Meowzah! was brewed with well water, native grains from Blacklands Malt (pale and amber malt), and British hops (EKG, Progress & First Gold). It was fermented with our mixed culture of brewers yeast and native yeast and bacteria. As we've mentioned before, when we hop a beer fairly aggressively (at least in the Old World context), we get beer that presents clean and bitter. It isn't until months later that we start to see funk and acidity develop. When you think about it, this makes sense. Pure culture fermentation is a fairly modern phenomenon, and all beer used to be wild. All beer was alive and often consumed fresh before it started to naturally "spoil". We've enjoyed experimenting with bitterness and the absence of long term barrel aging to create dry, low alcohol, drinkable beers. Meowzah! follows this path. Meowzah! is 4.6% alcohol and was 100% naturally conditioned in bottles and kegs. It was brewed in March and packaged in May of this year. For the artwork, Josh created an ode to his cat Pudding. "The artwork includes a 'maneki neko' styled version of my cat Pudding holding a pizza slice and a lucky coin with a symbol inspired by the Masonry's logo", writes Josh. Josh also created Meowzah! hats, which were hand made by an amazing company in Seattle called Ebbets. The hats will be available only at the brewery. Meowzah! will be released this FRIDAY, AUGUST 17TH AT 4PM at Jester King by the glass and in bottles to go (~2,500 bottles, 750ml, $13, no bottle limit). It will also be available at The Masonry's 5th Anniversary Party in Seattle on Sunday, August 19th, and should see some limited distribution beyond our tasting room. Cheers!
Jester King Brewery
1 day ago
JESTER KING VINEYARD UPDATE 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 spontaneous fermented beers, we have become quite familiar with the practice of patience. Patience will continue to be important going forward with our natural wine program. Overall pruning is especially important in the early stages of vine growth. This summer, when the grapes started popping up as tiny green clusters, we clipped those clusters off and tossed them to the land to decompose. By cutting the clusters before they grew into ripe grapes, we directed the plant to move that energy elsewhere -- towards building stronger roots. Next is maintenance of the land on the vineyard. While planting in early spring, we seeded the vineyard with wildflower, native grasses, and daikon. We recently trimmed those plants surrounding the vines and created what is essentially a nest around each vine. Those plants will soon decompose and provide vital nutrients to the soil. This also gives our vines a step up against neighboring plants that could become competition for nutrients. Another aspect of prepping the land is implementing a compost tea schedule which will include our mixed culture. This helps incorporate more Saccharomyces cerevisiae (AKA brewer’s yeast) into the local microflora, which ultimately creates better natural wine. Daikon radishes were planted because it is the deepest driving radish, growing to lengths of 2+ feet. They grew and were ready for picking, but instead of taking them in for our own consumption, we left them to flower, seed themselves for next year’s germination, and then decompose in the vineyard. Now what is left is a daikon-shaped hole in the soil. The purpose was to create a fibrous trap to catch water for the vines, natural tilling, and to feed proteins to the soil. In the photos, you can see the daikon in early spring vs. the daikon now. Although our vineyard could easily have given us a very modest harvest this year, we found it more vital to give the vines the time they need to establish themselves. We will continue to do so until our vines are hearty enough to share the wealth (grapes). Until then, we keep on maintaining the vines and the land, whispering sweet nothings to them when no one is looking, and wait a couple of years. - Traci Walker Jester King Wine Coordinator https://jesterkingbrewery.com/blog/vineyard-progress
Jester King Brewery
3 days ago
Thank you @dunhambrasserie for inviting us to #foudreunis2018! 🍻🇨🇦
Jester King Brewery
4 days ago
We’re open today ‘til 10pm and tomorrow noon to 9pm. Come out and see us!
Jester King Brewery
5 days ago
We have new throwback t-shirts — an homage to the original shirt made for the brewery around 8 years ago! You can find this shirt at the brewery and on our online shop (link below). Also, check out the original logo and satyr artwork! https://stores.kotisdesign.com/jesterking
Jester King Brewery Claim
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Address:
13187 Fitzhugh Rd
Austin, TX 78736
Phone:
(512) 537-5100
Website:
Hours:
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
Le Petit Prince Farmhouse Table Beer
Style: Table Beer
ABV: 2.9%
IBUs: 30
# Ratings: 14,477
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.
Noble King
Style: Saison / Farmhouse Ale
ABV: 5.9%
# Ratings: 13,478
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.
RU55
Style: Sour - Flanders Red Ale
ABV: 7.3%
# Ratings: 7,605
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: 6,895
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.
Detritivore (Batch 4)
Style: Saison / Farmhouse Ale
ABV: 6.3%
IBUs: 10
# Ratings: 1
Score: 4.00
Detritivore is our farmhouse ale made with the “spent” cherries from Montmorency vs. Balaton. This is our fourth batch.
Provenance (Lemon & Lime)(Batch #3)
Style: Saison / Farmhouse Ale
ABV: 5.9%
# Ratings: 1
Score: 4.00
Dry, well-attenuated ale brewed with the juice and zest of lemons and limes.
Amicis Mortis
Style: Saison / Farmhouse Ale
ABV: 4.2%
IBUs: 32
# Ratings: 1
Score: 0.50
Amicis Mortis was brewed with Hill Country well water, malted barley, raw wheat, hops, sweet potatoes, and chili peppers. Sweet potatoes were added to the mash, and a small dose of chili peppers were added late in the boil. It was fermented in stainless steel with our mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery. A couple of weeks into fermentation we added coconut and more chili peppers to the beer. Amicis Mortis was packaged on May 20th, 2015 and refermented in bottles, kegs, and casks. It is 4.2% alcohol by volume, has a finishing gravity of 0.999 (zero degrees Plato), and is 32 IBU.
Snörkel (Batch 5)
Style: Saison / Farmhouse Ale
ABV: 4.8%
IBUs: 16
# Ratings: 1
Score: 3.75
Snörkel is brewed with oyster mushrooms from Logro Farms in Austin, Texas and alderwood smoked sea salt. It takes inspiration from traditional German gose, but sets out to explore the curiosities of umami. Unfiltered, unpasteurized, 100% bottle conditioned.
Black Metal Farmhouse Imperial Stout (Batch #19)
Style: Stout - Imperial / Double
ABV: 8.7%
IBUs: 20
# Ratings: 1
Score: 4.50
Farmhouse Stout
Cerveza de Tempranillo (Batch #2)
Style: Sour - Ale
ABV: 7.2%
# Ratings: 1
Score: 4.50
Tempranillo wine grapes from California were added to mature, sour, barrel-aged beer and allowed to referment to dryness. Unfiltered, unpasteurized, and 100% naturally conditioned.
Atrial Rubicite (Blend 8)
Style: American Wild Ale
ABV: 5.5%
# Ratings: 1
Score: 4.75
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.
Vague Recollection Batch 2 (2017) Syrah & Sangiovese
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1
Score: 0.00
Colonel Toby (Batch #2)
Style: Saison / Farmhouse Ale
ABV: 3.0%
# Ratings: 1
Score: 3.75
A hoppy little farmhouse ale in collaboration with The Kernel. November 2017
Queen's Order
Style: Saison / Farmhouse Ale
ABV: 4.0%
# Ratings: 1
Score: 4.00
A farmhouse ale brewed with Texas Guajillo honey and Texas-grown Eureka and Ujukitsu lemons, brewed to celebrate the 2017 Honey Beer Summit in Austin later this month! The Guajillo honey was collected by Koch Ranches in the Hill Country and the Eureka and Ujukitsu lemons were grown at River’s End Nursery in the Rio Grande Valley. Queen’s order was brewed on February 13th, 2017 with Hill Country well water, organic pilsner malt, malted spelt, rolled oats, Perle hops, Guajillo honey, and Texas lemons we dried in-house. It was fermented in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria. Queen’s order was packaged on April 4th, 2017, and 100% naturally conditioned. At the time of packaging, it was 4.
Black Metal Farmhouse Imperial Stout
Style: Stout - Russian Imperial
ABV: 10.8%
# Ratings: 16,439
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.
Wytchmaker Farmhouse Rye IPA
Style: IPA - Rye
ABV: 6.0%
IBUs: 71
# Ratings: 11,868
Score: 3.87
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: 11,361
Score: 3.85
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: 10,153
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.
Mad Meg
Style: Saison / Farmhouse Ale
ABV: 8.9%
# Ratings: 9,488
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.
Bière de Miel
Style: Saison / Farmhouse Ale
ABV: 6.1%
IBUs: 49
# Ratings: 9,408
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.
Funk Metal
Style: Sour - Ale
ABV: 8.2%
IBUs: 60
# Ratings: 9,130
Score: 4.02
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.
Boxer's Revenge
Style: American Wild Ale
ABV: 10.8%
# Ratings: 8,626
Score: 4.11
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.
Ol' Oi!
Style: Sour - Flanders Oud Bruin
ABV: 6.3%
# Ratings: 7,320
Score: 4.04
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: 6,445
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: 5,674
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: 5,478
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.
Commercial Suicide Oaked Farmhouse Mild
Style: English Mild Ale
ABV: 3.5%
# Ratings: 4,989
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: 4,983
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).
分 桃 (Fēn Táo)
Style: American Wild Ale
ABV: 6.4%
IBUs: 8
# Ratings: 4,892
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.
Figlet
Style: Sour - Ale
ABV: 6.0%
# Ratings: 4,838
Score: 3.78
Collaboration with Franklin Barbecue. Farmhouse Ale refermented with smoked Texas figs.
Cerveza Sin Frontera
Style: Saison / Farmhouse Ale
ABV: 6.4%
IBUs: 7
# Ratings: 4,723
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.
Reposé
Style: Bière de Garde
ABV: 8.3%
IBUs: 12
# Ratings: 4,407
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.
Colour Five
Style: American Wild Ale
ABV: 6.0%
# Ratings: 4,389
Score: 4.21
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: 4,039
Score: 4.17
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.
Fantôme Del Rey
Style: Saison / Farmhouse Ale
ABV: 8.8%
IBUs: 19
# Ratings: 3,710
Score: 4.06
The Texas version of Fantôme Del Rey is a bière de coupage where old, barrel-aged beer is blended with young beer. The older component of the blend was brewed at Jester King in August of 2014 with malted barley, dark candi syrup, ground coriander, and black peppercorns. It was initially fermented in stainless steel with truffle honey, and then racked to oak for extended maturation. We brewed the younger version in November of 2015, and blended the old with the young.