Jester King Brewery

We’re excited to announce The Parking Lot Grissette, our collaboration with Wicked Weed Brewing in Asheville, North Carolina! As Wicked Weed mentioned in their post below, the beer was born out of a mutual friendship and love of rock climbing. It’s also the type of beer we often enjoy drinking the most — dry, tart, low alcohol, hoppy, with some interesting yeast character!

In the wake of the recent departure of Barrel Program Head Adrienne Ballou from Jester King, we’re pleased to announce that we’ve made some in-house promotions. We’re excited to announce that Averie Swanson has been promoted to Brewery Production Manager! In that role, she will orchestrate beer making at Jester King so as to make our creative vision a reality.

We have a new coolship at Jester King, as we begin our fourth season of spontaneous fermentation! Our coolship is used to capture airborne yeast and bacteria as the wort cools overnight. The wort then ferments “spontaneously”, meaning that we do not pitch our mixed culture of yeast and bacteria. For us, spontaneous fermentation is the ultimate partnership with nature when it comes to making beer inextricably tied to a particular time and place.

Only eight days into 2016 and already there’s an onslaught of brewery expansions to report. On the heels of a year in which craft volume sales grew more than 18 percent, according to research firm IRI Worldwide, at least eight notable U.S. breweries have announced plans to scale their operations, in some cases making large multi-million dollar bets on the rising consumer demand for craft beer.

We are very excited to announce that Jester King has purchased fifty-eight acres of beautiful Hill Country land surrounding the brewery! Our plan is to conserve the natural beauty of the land, so as to prevent it from ever becoming yet another residential subdivision, while at the same time working with our new natural surroundings to make Jester King one of the world’s leading destinations for artisan foods, beverages, goods, and all things fermentation.

We’re pleased to announce the upcoming release of Bière de Blanc du Bois Blend 2 — our barrel-aged farmhouse ale refermented with Blanc du Bois grapes grown only about 30 miles west of Jester King. Texas has a unique climate for growing grapes.

We’re excited to introduce Jester King Synthesis Analogous, a blend of farmhouse ales — one refermented with raspberries and one refermented with blackberries — aged in Spanish sherry barrels!

Austin, TX — We’re excited to introduce Sherry Barrel Atrial Rubicite. As the name suggests, it’s our Atrial Rubicite (blend #4) aged for 15 months in a Spanish sherry barrel! A lot of time went into making this beer. This isn’t to suggest that very long periods of maturation in oak automatically leads to good beer. Far… Read more »

We’re pleased to introduce Amicis Mortis — a farmhouse ale brewed with sweet potatoes, chili peppers, and coconut in collaboration with Brasserie Dunham in Dunham, Quebec.

We are excited to introduce Jester King Vulgar Affectation — a nearly one year old farmhouse ale brewed with native lemon beebalm and horehound growing in the fields surrounding our brewery.

We are pleased to introduce Jester King Bière de Syrah — a barrel-aged sour beer refermented with Syrah grapes. Bière de Syrah consists of a blend of beer fermented in oak barrels for nine to twelve months with our mixed culture of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery.

Northwest hop acreage increased 16 percent in 2015, as nearly 44,000 acres have been strung for harvest across Washington, Oregon, and Idaho, according to the United States Department of Agriculture (USDA). Broken down by state, Washington strung 32,205 acres for harvest this year, accounting for 73 percent of total hops acreage across the United States.

We’re very excited to introduce Foudreweizen, our second collaboration with Live Oak Brewing Co. in Austin, Texas! Foudreweizen is a farmhouse wheat beer fermented in an oak foudre.

Chicago — We’re excited to introduce Radiolaria, our collaboration with Off Color Brewing in Chicago, Illinois! Radiolaria, as the label states, is a “conflagration of wild yeasts”. We brought our mixed culture of native yeast and bacteria harvested from the Texas Hill Country to Off Color, and combined it with their house culture of microbes. We… Read more »