Jester King Part & Parcel, brewed with 100% Texas grown and malted grain, debuts on Friday, March, 10th.
For four years now, Leander, Texas based Blacklands Malt has been creating the first state grown and malted barley. In October of 2016, the project came to fruition, and they delivered dark Munich malt grown near Lubbock to Jester King, dubbed “Endeavor”.
The Endeavor malt guided the recipe. It is high-protein, which develops darker color and flavor during kilning; ultimately deciding what Jester King Part & Parcel would become.
“High protein grain is best used to make darker malts because they can develop rich melanoidin compounds and phenolics (or the “yummy stuff) – Brandon Ade, Blacklands Malt
Part & Parcel uses 100% Texas grown and malted barley from Blacklands, local well water, native yeast and bacteria, and Perle hops. Jester King laments, this might be the first SMASH beer (Single Malt and Single Hop) beer they’ve ever made.
Jester King Part & Parcel will be available in 750 milliliter bottles at the brewery in Austin, Texas starting March 10th.
Style: American Wild/Sour Ale
Availability: 750ml Bottles
Image: Jester King. Bottle Artwork: Josh Cockrell
Jester King Fair Voyage, a collaboration with Seattle, Washington’s Fair Isle Brewing, debuts Friday.
The American wild ale is brewed with Washington fireweed. Don’t worry, we’ve never heard of it either. It’s a perennial herbaceous plant that produces a unique spiced flavor. In Alaska it’s used for jellies, candies and ice creams. The fireweed was dried, and added to the wort at the end of the boil.
Besides fireweed, the beer was fermented with a blend of both Jester King and Fair Isle native yeasts and bacterias in stainless steel.
Interesting fact. Andrew Pogue of Fair Isle Brewing used to live in Jester King’s hometown of Austin, Texas. He used to assist the brewery with carpentry, photography, and more. When it came time to open Fair Isle, Jester King accepted a small stake in the brewery in exchange for guidance and business advice.
Jester King Fair Voyage will be available by the glass and bottles starting Friday, March 3rd at 4 pm.
Image: Jester King
Jester King Biere de Lenoir, a barrel-aged sour ale, debuts on February 10th.
The base beer is a blend of barrel-aged beers, brewed with fresh and aged hops, and Blacklands Malt, and Jester King’s house mixed culture of yeast and bacteria. Biere de Lenoir has been maturing in oak barrels for a mix of 8 to 14 months before blending and re-fermentation with Texas Lenoir grapes.
Finally, Jester King Biere de Lenoir is 100% naturally re-fermented, unfiltered, and unpasteurized.
500 mililiter bottles will go on sale at the brewery on February 10th, 2017.
6.9% ABV, 11 IBUs
Image: Jester King
Creature Comforts Curious 10 will be available on a special brewery tour on January 21st.
This 10th iteration in the Curious Series partners Creature Comforts once again with Austin, Texas based Jester King Brewery. ((Last summer, the duo released another collaboration, Mutualism.) This mixed fermentation beer is made with grits from local Dayspring Farms, and grape skins from Yonah Mountain Vineyards (Cleveland, GA).
Creature Comforts Curious 10 underwent four separate fermentations in oak barrels over the past 18 months.
The beer pours with a transparent rose hue and quickly dissipating white foam. The aroma and flavor are that of a delicate floral and the beer softly expresses strawberry, hibiscus, nectarine, pear, and lemon with a crisp, light mouthfeel and very clean finish.
Creature Comforts Curious 10 will be available in 16.9 ounce bottles, on a now sold-out tour.
Jester King Bière de Blanc du Bois — the brewery’s farmhouse beer brewed with Texas grown Blanc du Bois grapes, returns seasonally on January 6th.
This creation first debuted in 2014, the brainchild of Adrienne Ballou, Jester King’s barrel program lead. To create Jester King Bière de Blanc du Bois, Ballou simulated orange wine fermentation techniques. During this process, the grape skins, seeds, and stems are left in the wine during primary fermentation. (As opposed to separating the skins prior to fermenting.)
Jester King Bière de Blanc du Bois is fermented and matured in oak barrels with wild yeast and souring bacteria. After fermentation, it was refermented with the Blanc du Bois grapes.
Batch 2 of Jester King Bière de Blanc du Bois will be available at the brewery starting January 6th, 2017.
Pics via Jester King
Wicked Weed Red Atrial sounds like a legendary collaboration. It’s took about an hour to sell out.
Jester King Atrial Rubicite is one of the brewery’s most sought after fruited sour ales. Jester King adds Washington raspberries to the oak matured sour beer, and allowed to re-ferment to boast dryness.
Wicked Weed Red Angel is a red sour ale – the red coming from 1.5 pounds of raspberries per gallon. Easily one of the best in the series.
Wicked Weed Red Atrial is a 50/50 blend of Red Angel and Atrial Rubicite, taken a step further. Each brewery independently aged their base beer on 5 pounds per gallon of raspberries, then combined the two beers onto 4 pounds per gallon of fresh raspberries to re-ferment in puncheons for an additional two months.
Blenders and cellarmen from Wicked Weed and Jester King were tasting their most prestigious raspberry sour ales side by side, and the inevitable idea of a blend quickly emerged. Red Angel was combined in a snifter with Atrial Rubicite and the stunned silence of each taster confirm that this is a beer to bring to the people. This combination is more than the sum of its beautiful parts. Experience raspberry sour alchemy in Red Atrial.
Wicked Weed Red Atrial was a 500 milliliter bottle release, available at the Funkatorium in Asheville on November 26th.
Jester King Estival Dichotomous, the brewery’s summer saison returns to the world again today.
Jester King has two seasonal saisons – Hibernal Dichotomous and Estival Dichotomous. Depending on the temperature and season, the brewery changes how the beer is brewed, from fermentation, to available ingredients.
The 2016 edition features grapefruit and tangelo zest, that was added to mature barrel-aged sour beer. Then the beer was blended with citrus zest and young beer that was fermented in stainless steel. The final step – refermenting the blend with marion blackberries.
Estival Dichotomous is an analog for the summer season. It’s a beer that’s evocative of the summer weather and its bounty, particularly the smells of hay resting in the fields late in the season.
Jester King Estival Dichotomous will be released at Jester King Brewery on Friday, November 4th, at 4 pm.