United States Beer (500ml)

We brewed a massive imperial stout using eight different specialty malts to really layer the dark malt flavors. The resulting viscous liquid, after fermentation, went into a mixture of Dickel rye, eight- and twelve-year whiskey... Read More

Barrel-aged 32 months in Blis Bourbon Maple Syrup barrels & blended with Imperial Stout barrel-aged 32 months in Willett Bourbon barrels. Conditioned on toasted coconut, cocoa, & cinnamon.

French oak Pinot noir barrel aged sour for our 3rd Anniversary!

We teamed up with our best buds Bolero Snort who visited us a few weeks ago to make this decadent, calandria-fired imperial pastry stout. We conditioned this in our lil spin bot over hundreds of pounds of Thai bananas and monkey... Read More

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,... Read More

After a four-year hiatus, we're excited to announce the return of Jester King Aurelian Lure! Aurelian Lure is barrel-aged wild ale re-fermented with apricots.

We barrel-aged beer brewed with well water, Texas grain, and a... Read More

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... Read More

Blend of stout aged in Willet barrels for 18 months and stout aged in Laird Apple Brandy Barrels for 18 months. We ferment the base beer with red wine yeast to impart notes of dark fruit.

This isn’t your mother’s Rye IPA, nor is it your Trappist Monk’s!

Our brewer Sebastian has been in his secret laboratory fine-tuning his recipe for the perfect rye brew, shouting down from the brew deck as he... Read More