jesterkingbrewery jesterkingbrewery

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jesterkingbrewery  Maker of authentic farmhouse ales located in the Texas Hill Country.

New bandanas for sale at the brewery only (not available online). Swipe right to see the full pattern.

The more time we spend as part of the beer industry, the more we realize it's all about community. One of the people we've really enjoyed getting to know is MATT STORM of The Masonry in Seattle. Matt is also a proponent of the style of brewing we feel fosters community the best -- low alcohol, bitter beers.
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When Jester King artist JOSH COCKRELL lived in Seattle, he was fond of getting together with Matt. 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.
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Meowzah! was brewed with well water, native grains from Blacklands Malt (pale and amber malt), and British hops. It was fermented with our mixed culture. As we've mentioned before, when we hop a beer fairly aggressively, we get beer that presents clean and bitter. It isn't until months later that we start to see funk and acidity develop. Pure culture fermentation is a fairly modern phenomenon, and all beer used to be wild. All beer was alive and 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.
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Meowzah! is 4.6% alcohol. “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. He also designed Meowzah! hats, which made by the Seattle company, Ebbets. The hats will be available only at the brewery.
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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 five year anniversary party in Seattle on Sunday, August 19th, and should see some limited distribution.

JESTER KING VINEYARD UPDATE
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Grape harvest season is in full swing in Texas. The Jester King vineyard, however, still needs time to establish before we are willing to harvest our grapes. Instead, we chose to prep the land and the vines for the future of the vineyard. Due to the nature of our beers, we have become quite familiar with the practice of patience. Patience will continue to be important going forward with our natural wine program.
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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.
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We recently trimmed the plants surrounding the vines and created what is essentially a nest around each vine. They will soon decompose and provide vital nutrients. This also gives our vines a step up against neighboring plants that could become competition. We will also be 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.
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Daikon radishes were planted because it is the deepest driving radish, growing to lengths of 2+ feet. When ready for picking, instead of taking them in for our own consumption, we left them to 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.
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Although our vineyard could easily have given us a modest harvest this year, we found it more vital to give the vines the time they need to establish. We will continue to do so until our vines are hearty enough to share the wealth. 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.
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Traci Walker
Wine Coordinator

Thank you @dunhambrasserie for inviting us to #foudreunis2018! 🍻🇨🇦

We’re open today ‘til 10pm and tomorrow noon to 9pm. Come out and see us!

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 in the bio). Swipe to check out the original logo and satyr artwork.

Collaboration with Wildflower Brewing & Blending
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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 helpful guidance from brewers we highly respect when we were getting started, so having an opportunity to pay it forward is very special to us.
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Topher embraces many of the same principles that we do at Jester King -- subtlety, balance, native ingredients, wild fermentation, full attenuation, lower alcohol and restrained acidity. Like us, Topher also receives much of his inspiration from the wine world. In light of our shared philosophies, we're making a beer together with native Australian grains, aged hops from our barn at Jester King, fermented in oak puncheons with native cultures from Wildflower and Jester King. After several months of maturation, it will be blended and bottle conditioned.
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We thank Topher for inviting us to his brewery in Australia and showing us the wonderful beers and environment he's created! Beer at its heart is about community and friendship, which are things that Wildflower wholly embodies. @wildflowerbeer

2018 ATRIAL RUBICITE MAGNUM BOTTLE LOTTERY
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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.
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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 ticketing site by 4pm (CDT) on Friday, August 17th. Winners may pick up their bottles only on the weekends designated in the detailed description.
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Please make sure to read through the rules before entering your name. You can find the link in the bio.

DAS WUNDERKIND! BLEND 22
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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.
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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.

Here’s this weekend’s Brewery Bar menu. Kitchen Bar, Pasture Bar, and Courtyard Bar menus can be found on our website under “Tasting Room & Kitchen.” We’re open 4pm-10pm today, 12pm-10pm on Saturday, and 12pm-9pm on Sunday. Come out and see us!

International friends! We can now ship online merch orders overseas. Take a look at our online store, the link is in our bio.

We're honored and grateful to once again be selected as a venue to host Brasserie Cantillon Zwanze Day! Thank you very much to Cantillon and our friends at Shelton Brothers Importers!
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This year's Zwanze Day is Saturday, September 29th! We'll be announcing details on this year's Zwanze Day later on. Here's the a message from Jean Van Roy about 2018 Zwanze Day:
· "At the end of 2014, determined to increase our production, we acquired a new building. In the course of the 14/15 and 15/16 brewing seasons, we had to obtain lots of new barrels to bring our dear lambic to maturity.
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Hundreds of barrels, coming from various origins in France and Italy, most having contained red wine beforehand, thus came to furnish our new location. Among them, three origins stood out : those that had held Sangiovese, Amarone and Chianti. Sangiovese is a wine grape typically coming from the center of Italy, Amarone is a wine from the area of Verona that’s obtained from dried grapes, and Chianti is a region of Tuscany where the wine is made with a base of Sangiovese grapes.
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At the time of the purchase of these barrels, my intention wasn’t to make a special blend, even though I must admit that seeing the results of aging Lambic in something other than a wine barrel has always been of special interest to me. The result of these experiments is often unpredictable, sometimes with a strong vinous quality, and sometimes with none at all.
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During the 2015/2016 season, the Amarone barrels were filled with Lambic wort in December, and the Sangiovese and Chianti barrels were filled in January.
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While tasting these beers the following year, I realized the potential that these barrels had. I decided then to age the barrels an additional year.
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It was the right move. After two years of aging, each type of barrel produced a different Lambic. Different than a classic Lambic, but also different from one another. The Amarone barrels had birthed a delicate Lambic, the Sangiovese had a superb fruitiness, and the Chianti had developed a dry, tangy vinous quality. [Please visit Cantillon’s website to read the rest of Jean’s post]

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