March 13, 2024 • 24 mins
On today's American Beer Review LIVE! review, Brian's feeling strong enough to tackle some wild beer. For this week's review we bust out the wine opener and pour ourselves some old school beer - Jester King Brewery's SPON. Three Year Wild Ale.
Jester King Brewery & DOOM METAL GOAT YOGA
2023 SPON. Three Year Blend
- 500ml Bottle, Tavour Crate
- 5% ABV
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
Welcome to another episode of the American Beer
Review Podcast.
Speaker 2 (00:10):
Good times for good friends requires good beer.
Lucky for us, we know ethnicall three.
Speaker 3 (00:15):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 1 (00:20):
Join us today.
While, brian that pride myselfon not getting to know other
people, so do not put that on me, alec.
Speaker 3 (00:26):
So bananas, up until like the 60s, weren't entirely
different species of banana.
Speaker 1 (00:32):
And Chad Hit me like a bacon bar Review some beer,
talk about beer topics, whateverelse comes up.
We invite you to pour yourselfa drink and hang out with us.
Speaker 2 (00:47):
For now, until the ATF shows up.
Speaker 3 (00:49):
Until we talk about it on the podcast and then
somebody figures it out.
Speaker 1 (00:52):
I doubt that's going to be the thing that gets them.
Speaker 2 (00:55):
So yeah, zero calories and no sugar.
Speaker 1 (00:58):
I'm not mad about that.
So, jester King Turns out Imight have to check out some of
those.
Touch my mic and I will.
Speaker 2 (01:07):
Come on, that's all of us.
That's all of us.
We're good, I think it's.
This is the last episode wherewe're using these mic stands.
I'm getting like the non.
Speaker 1 (01:21):
Number one.
It's not the last episode thatwe're using these mic stands,
because Today this recording dayis the last day, alright, yeah.
A brewery that we I've talkedabout.
Speaker 3 (01:38):
Talked about.
Speaker 2 (01:39):
And they're kind of like the.
So who we're talking about isJester King brewing down in
Austin Texas.
Speaker 3 (01:46):
Texas Hill Country.
What did you just say?
They call it Texas Hill Country, yeah, austin, no.
So Austin is where they're outof, but they call themselves
Texas Hill Country becausethey're not downtown.
Speaker 1 (01:59):
Oh, they're outside.
No, it's quite a facility, likeit's quite a place that I've
seen just from videos andpictures and stuff.
Speaker 2 (02:06):
I forgot who it was that we had earlier.
So this is Jester King's threeyear blend SPON spawn Yep.
Spon an award, a gold medal ata Texas Beer Festival.
Speaker 1 (02:23):
Their Like last week.
Okay, they have multiple spawns.
Speaker 3 (02:27):
A ton.
I was trying to figure outwhich one this was, and I
couldn't.
Speaker 2 (02:31):
Yeah, this is kind of their main one.
This is the three year age forthree years.
Speaker 1 (02:36):
But each one is different.
Okay so, because there's alsolike a spawn 13th anniversary
there.
And so the oh spawn three yearblend 2023.
Yep, yeah.
Speaker 2 (02:45):
So this was bottled on February 21st 2023.
Oh yeah, so like I posted onInstagram, hey it's your
birthday.
Speaker 1 (02:54):
Oh, yeah, okay, yeah, blended on 221, 23.
Yeah, okay, so I found it.
Speaker 2 (03:02):
And so on.
Tavor the this year's versionof this just dropped.
Speaker 1 (03:06):
Oh, we like it.
Speaker 2 (03:07):
I might add a few more, and we can sell them till
next year.
Speaker 3 (03:11):
So this is a blend of 2020, 2021 and 2022.
100% spontaneously fermentedbeer.
For just to keep spawn, we mixwater from our well with local
grains in a turbid mash, boilthe wort for hours with age tops
from the attic of our barn.
Chill the wort overnight in ourcool ship.
(03:33):
100% spontaneously ferment thebeer with native yeast and
bacteria and mature it for justfor years in oak barrels before
blending Natural reffermentation in the bottle.
The resulting beer is a uniquereflection of the Texas Hill
Country, the ecology of theTexas winter and the people of
(03:53):
Jester King.
Speaker 2 (03:55):
Yeah, and they do, they've got you know big old
compound down there.
They do, you can rent a placefor events.
They've got a restaurant.
Well, jester King in, yeah, Dothey really yeah, so you can go
there and stay there, and theygot and I want to say Restaurant
.
I mean it's just basically, ifyou want to go have a wonderful
(04:18):
weekend just hanging out andkind of an ideal like farm
setting and drink a bunch of I'massuming tasty, tasty wild
fermented beer.
Speaker 3 (04:28):
Well, it looks like almost every Saturday in the
spring and I don't know how itgoes through the summer they
have doom metal goat yoga.
Yes, yeah, they have goats.
Well, they have goats, but Idon't know.
I know what doom metal is.
I know what goat yoga is yes,but the commville goat yoga is
that?
I guess I could click on it.
Is it goat yoga?
You can buy tickets.
Speaker 1 (04:48):
Yeah, it's goat yoga with beer, pizza and goats in
the beautiful Texas Hill Country.
Speaker 2 (04:54):
Save a pizzeria too, you got everything down there.
Speaker 3 (04:57):
We call upon the ancient lords of the underworld,
doom metal masters and yogapractitioners of all skills set
to bring forth the beasts everySaturday.
Speaker 2 (05:08):
Yep, nope, it is a piece of yoga, and this is metal
Going through their website andkind of everything.
It's very like.
When you see like oh, here'ssome everything's bottled, you
think it's very serious.
But I think they have a veryupbeat and kind of
tongue-in-cheek culture, kind ofeverything.
They're just having fun with it.
(05:29):
It looks fancy, but you canhave fun and be fancy at the
same time.
They do like an annually.
They clear out their cellar andgo here's, we're having a dusty
bottle sale.
Speaker 3 (05:41):
Well, they shoot to get I think they said as organic
as possible, as local aspossible, as sustainable as
possible.
So they're not sacrificingquality to get their butt.
Speaker 1 (05:55):
Family friendly.
I'm buying some more of theseFamily friendly, dog friendly
Not pluses and they do tours andgoat experiences you can book
through their website.
Speaker 2 (06:10):
They have a full-time goat wrangler.
We're just going to 30 secondsof us just doing this.
Speaker 1 (06:23):
It's pretty chill.
Like I can get down on that andthat's the thing that I think a
lot of people who just don'thave it very often maybe like
get put off by the idea of wildale, like that it's oh if you
grab this because it looks likea lager-ish or a well, yeah,
(06:45):
like a lager, Could be a blondeale, and yeah, and it doesn't
have a sour smell, but if yougrabbed a pint of this.
It's almost like there's like ahoney, almost even smell or
like a.
Speaker 3 (06:56):
But if you took like a slug of this, expecting it to
be something light and crushable.
You see.
Speaker 1 (07:02):
Do you actually kind of reminds me a little bit of is
your guys a cider?
Speaker 2 (07:08):
Yeah, it's very in the cider lane.
I'm getting that kind of thissour apple kind of little bit.
Speaker 1 (07:15):
Yeah, I think that's what it is.
Maybe is just like the it'salso spontaneously fermented.
Speaker 3 (07:20):
We don't add anything to it.
Speaker 2 (07:22):
So whatever, and then it's whatever plants and trees
that they have in the area thatyou get.
You probably get some of thatpollen in there too, and some of
those yeast that live onwhatever fruits are there.
So you're getting that samething as their spontaneous.
Speaker 1 (07:38):
And only 5%.
Speaker 3 (07:39):
Yeah, that's the best part.
Speaker 1 (07:41):
Though you're not.
Speaker 2 (07:43):
But there's tons of flavor in there and it's not.
I think kind of my scary thingwhen we started doing these wild
yels is like, oh my gosh, it'sgonna be, there's gonna be so
many layers of flavor.
I'm gonna going into this beer.
I'm gonna have to likeconcentrate really hard on what
to pull out, but they've allbeen.
(08:05):
They're not simple beersbecause obviously there's just
tons of steps it took threeyears to make this.
They're pulling it out, they'reblending it they're doing all
these things, but to get to thisunified flavor that they, that
they want in a 5%.
Usually we're hearing aboutthese big processes and
(08:26):
something that's barrel age andit's oh, it's 10%, and we
fortified it with some otherstuff, but these folks are just
getting back to what beer waswell and it's.
Speaker 1 (08:40):
It is super interesting because you look
through like their list of stuff, I mean it's 90% farmhouse
variations.
I think I saw one stout Ihaven't seen.
I've seen an alt beer, a fewlike wits, like those types of
things, obviously some sour'sbut like okay.
(09:00):
So there finally is like a.
There was a Russian Peril stout, so finally there's a Rayler
stout, a colch, but like I okay,and they do at least have an
IPA, but it's an IPA.
Speaker 3 (09:11):
That's 3.8% yeah, tea IPA, I think something like
that they're not called that,but there was a black.
Speaker 2 (09:21):
There was a blackberry beer they are talking
about in their blog today.
Speaker 1 (09:24):
That was a table beer was there, petite something was
a table beer is like 2.9.
This is cloud feeder, but theyokay, so they do have some other
ones.
But it is kind of interestingthat, like I mean, you're very
much not like oh, we got 17 IPAsand a couple of other things
like, and it's always sofascinating to me when you get a
(09:45):
brewery that is so well known,massive, has like tons of stuff
going on, a still no, no beer ina box because it's like wine, I
guess.
But it's interesting to me thatlike you're massive, you're
(10:05):
popular, you're well known, likeit's.
I mean it's awesome, like goodfor them.
It just is not.
Speaker 2 (10:10):
I've heard these guys names for man when we started
the podcast back up again you, Ijust saw everyone's while they
just show up in the orbit andthen all of a sudden, boom,
they're on to board.
It's like okay at a cart.
Yeah, because we had to try it.
Speaker 1 (10:29):
I do wonder about wild ale and pizza together out
of it some Neapolitan stylepizza.
Speaker 2 (10:41):
Right, you're not getting a little?
Speaker 3 (10:42):
Caesar's pizza so you're gonna have an artisan
pizza, some sourdough sourdoughpizza.
Speaker 2 (10:48):
Do we got pretty?
Speaker 3 (10:49):
sure, if you walked in there and we're like I would
like a pepperoni and cheesepizza, they would tell you to
turn around no, I'm firing up mypizza sit with this.
I guess there'd be some goatcheese they got some here.
Speaker 1 (11:04):
I will tell you they have tomato a little bit of you
go to Austin right now, you canget the 2017 three-year blend
and the 23 three-year blend,only side by side.
Yeah, they have.
I mean, when you look at theirlike tap, there's a ton of stuff
on there.
I mean obviously wine as well,but like lots of beers.
(11:26):
But again you're like, let'ssee, there's three, three IPA,
some stouts, different things,but like you, man, to be able to
just try a bunch of this stuff.
It's not cheap, though.
Okay, wood-fired pizza, classictoe, tomato sauce, mozzarella
and basil.
Yeah, I mean, you can do simpleAll day.
Speaker 2 (11:51):
All day.
It's a complex beer, but it's asimple beer.
It's complex to get to thebottle, but once you drink it,
it's just.
This is just a beautiful.
That's a beautiful flavor.
Speaker 1 (12:06):
It's bright, I'm kind of hungry for some pizza.
Speaker 2 (12:09):
I can order some.
It's not gonna be wood-fired.
Speaker 1 (12:12):
No, it's not gonna be probably like.
Speaker 3 (12:18):
You want more Top off , yeah.
Speaker 1 (12:22):
Put some in there.
I don't know that I want.
Speaker 2 (12:27):
Let me forget, in the bottom of the bottle, in there?
Speaker 1 (12:29):
12 ounces is probably about the right amount for me.
Speaker 3 (12:32):
Yeah Well that's when .
I saw them in the bottles.
I'm like if Chad's got a 750 ofthis, like, oh yeah, if this
was 750, I wasn't.
Speaker 2 (12:40):
This was gonna be a standalone episode.
They did start.
Speaker 3 (12:44):
Is it anyway Standalone recording day?
Speaker 2 (12:47):
Yeah, what a Illusions.
Michael they to where did startoffering beers in Friggin' men,
500 mils.
So there might be a beer comingin that's in a 500 mil.
What's my?
What's my?
A wine bottle 750.
It's a quart, yeah.
(13:09):
So we're gonna be recorking itor drinking a little bit more
beer.
But a lot more wild ales arestarting to show up in bottles.
Speaker 1 (13:19):
Milliliters to ounces .
Speaker 3 (13:21):
Well, if you're going through all of the process to
then bottle and blend andeverything, this is a lot of
work for a 12 ounce yeah.
Speaker 1 (13:29):
But what I saw from their pricing even though if
they're pouring like tap orwhatever they're doing, a lot of
them are not You're not getting16 ounces even in any of this
stuff.
One of their like ImperialStouts was like 11 bucks for
like an 8 ounce or I think itjust goes to show.
I mean, part of it is just whatthe process takes for what
(13:49):
they're doing and the amount ofstuff that goes into it.
Speaker 2 (13:51):
You know so when you have a certain amount of cachet
and people are coming to yourplace.
It's like every tap.
If you want to come here, thisis the price.
But if I'm, it's like DrPruhall If I'm going out to a
destination place to go have allthe tasty beer, it's kind of a
(14:16):
sunk cost.
Speaker 1 (14:17):
Oh yeah, for sure.
I mean it's worth it to go anddo the experience If I'm going
to.
Speaker 2 (14:23):
Austin and I would love to do smaller tasting.
That way I can try more, yeah.
Speaker 1 (14:29):
How close.
Speaker 3 (14:29):
Is it to Austin, though?
I don't know, I don't thinkit's like an easy Uber out there
if you're down in Austin.
They got a car, they do have ahotel, but I don't think Like
downtown Austin you'd go.
So I don't.
If I'm in Austin, I'm goingthere.
Is it 30 minutes out?
45 minutes out of Austin, maybe?
Speaker 1 (14:50):
But Very, very tasty Sort of I don't know anywhere
else in Austin to like make adowntown Austin.
Speaker 3 (14:57):
Yeah, I guess Austin City Hall.
Ah, 35 minutes which if you hada car is fine.
Speaker 2 (15:04):
An uber out there is gonna be a little spendy, but if
you're spending the night outthere, if you've had it as part
of your plan, you ran a car atthe airport and you drive out
spend the night.
Speaker 1 (15:12):
It's alright, you can take the bus.
It's gonna take you eight and ahalf hours.
Speaker 3 (15:17):
Oh, because it's got that's just like it's like a bus
.
Now wait.
Speaker 2 (15:21):
No, it's like I can run a horse right, I could ride
a horse right from the airport,not in Austin.
Speaker 3 (15:25):
Oh yeah, no yeah, um 500 millimeters is 16.9 and that
makes sense now that I said itcuz 375, 12, there you go.
Speaker 1 (15:34):
So Okay, so I yeah, so you don't need to worry about
Bringing too much cork in it,and no deal with that, so you
could.
Speaker 3 (15:42):
So those not on the video.
It's fully corked and capped.
We'd get a wine opener to getthis one out, is that?
Speaker 1 (15:48):
the first one We've had it, there's, there's three
more.
Speaker 2 (15:52):
There's actually three more stacked up in the
fridge now, so we're gonna haveto go leave you all leave, but
that's our first two corked, oneright Nice branded.
Speaker 3 (15:58):
Yes sir, King cork Kind of got to, I got to keep it
now.
Speaker 2 (16:03):
Um, we'll start a collection.
Speaker 3 (16:06):
It may have been our first corked.
Speaker 1 (16:08):
I guess that is our first we haven't done any wax
sealed ones on the podcasteither.
That is a we did pick.
We did pick one up a few weeksago, but that is a complete pain
to try and.
Speaker 3 (16:20):
I just don't have the white wax cutter on a bottle
opener.
Speaker 1 (16:24):
Yeah, I have.
Speaker 2 (16:25):
I have a protein propane blowtorch.
He does melt the wax.
Speaker 3 (16:28):
Don't do that.
That would ruin the beer you'regonna cook usually it's over a
cork.
Speaker 1 (16:32):
It's still over a cap .
Speaker 2 (16:33):
It's over a cap.
Speaker 1 (16:35):
But yes, you're right .
Speaker 2 (16:36):
Yeah, it's from professional, just saber it off.
No, yeah, no listen they gaveus more than one.
I can like I can screw one up.
Speaker 1 (16:45):
I also claimed for a while that I was a professional
driver.
Turns out I was a hotel valet,so I don't think that's quite
the same thing, it's a mantis,it's whatever you put on your
LinkedIn.
Speaker 2 (16:53):
This makes me good.
I got paid to drive so.
Speaker 1 (16:57):
Or did I get paid to park?
I guess we used to drive paidnot to hit anything.
Speaker 3 (17:03):
That one, that one is definitely right, yeah, yeah.
Speaker 2 (17:07):
You're a car shepherd , you're shepherding your flock
of cars.
Speaker 1 (17:11):
To and fro.
You know, I do one at a time,though.
Speaker 3 (17:17):
Okay, I'm lost the analogy, you know what else?
Speaker 2 (17:20):
you shepherd goats and guess who has goats?
Just a king, well.
So what do we think of the beertoday, since we are supposed to
be reviewing the beer, you areyes, um, I think it's really
well done.
Speaker 1 (17:33):
Beer I like.
It is not like I said, it's notoverly sour, you get a little
hint of it.
You get Kind of, like I said,like a sweetness, like a
Fruityness to it.
To me it's still probably likea seasonal type of thing to have
(17:57):
12 ounces at 5%, though Iwouldn't mind having some of
that on like a nice, like youtalked to last episode about.
Oh, oh, sitting at 70 degreesand having a frickin 10% triple
IPA.
I would rather have this,probably.
Speaker 3 (18:13):
Yeah, yes well, you're gonna spend the same
amount of time drinking it, yeah, versus your nerfs in the 10%,
because you're going this is 10%.
I do not need to finish this in30 minutes versus this, you're
not gonna.
Speaker 1 (18:25):
It's just the flavor slows you down a little bit,
which is not a bad thing.
It's just like it's gonna giveyou a little pause.
Speaker 2 (18:34):
This is a If you were being extra bougie when you
were mowing your lawn on yourwedding on more.
Speaker 1 (18:44):
I can't order writing .
Speaker 2 (18:45):
Lawn mower beer.
Speaker 1 (18:46):
Yeah, there is that like show off it's the like, but
to me it's also like the Iaccomplished something, like I
did something, and it's pop inthe cork.
Yeah, I mean, yeah, like you're, that's.
The only thing, too is like yougot to put in that extra work
to even access this one.
Speaker 2 (19:01):
So you're saying I should grab a few of these for
the winner of the nest car leak.
Take a bottle of this do notknow.
Speaker 3 (19:09):
So that's where I was gonna rank this one.
I might like cooks her, andre.
Hello, I forgot that whateverone I bought didn't have a oh
Cork in it, so we got like the,the white one that you got to
like.
Yeah, we go out and we're justspraying it all over the place.
Yeah, my rating on this onewould be I Would not give this
to somebody on the hopes thatthey would like it, because
(19:31):
somebody took a sip of this andwe're like, yeah, I don't really
like it went to like dump itout.
I'd be like, how dear you.
Yeah, yes, do not waste thatbeer.
I will take your germs andamoebas to finish it when I win
this year's fantasy NASCAR.
This is what you're sitting.
Is your spring?
Speaker 2 (19:47):
Yeah, I will present this to myself.
Yes, you go.
Where's my phone?
I need to edit the cart nowBefore it gets all snapped up.
The show it showed back up thisweek, this year's version.
Speaker 1 (20:00):
Well and it's, it's tough because it's like, yeah,
like with a wild, ale I meanyou're not getting.
Speaker 2 (20:08):
It's probably not gonna be this flavor again.
It's gonna be close if they'reblending it to approximate it.
Speaker 3 (20:13):
Oh man, and they've got a ton of great looking
flavors on there.
Speaker 1 (20:17):
Yeah, and that's kind of the fun thing about that
Like and probably one of thereasons where I more believe
like a just for kingwin.
It's like, oh, we have X amountof beers on on tap.
Like well, you kind of have toLike because you're literally
getting something different eachtime, every season.
Like, yeah, I mean hearing theprocess of what it is to try to
(20:39):
like recreate.
Hey, we're trying to recreatethe same beer, but we need
different malts or we needdifferent things.
Yeah, you need laboratoryconditions, yeah and then this
it's like no man like we.
Literally, we can do the exactsame thing, put the exact same
malts, all that, some stuff, butwhen you're doing a spontaneous
fermentation like Well, in someof them, who knows what's gonna
(20:59):
happen?
Speaker 3 (20:59):
They blend, they re-ferment with addition.
So they're like closer to or is, I think, this one's three
years of just wide openspontaneous fermentation, but
like the shishou and fuyupersimmon.
So it's a three yearspontaneously fermented, and
then they add those in for there-fermentation, so you're in a
little more of a piece ofbaseline Do you want my today's
(21:23):
realization that I'm kind of amoron?
Speaker 1 (21:25):
Okay.
Speaker 3 (21:27):
Okay, spawn.
Yeah, you just now got that.
Speaker 1 (21:31):
Yeah.
Speaker 3 (21:33):
Is Chad still thinking through it?
I think so.
Speaker 1 (21:37):
Spontaneous oh.
Speaker 2 (21:42):
Yeah, huh, yeah yeah.
Speaker 1 (21:45):
Yeah.
Speaker 3 (21:46):
Today I learned that.
Speaker 1 (21:48):
A little bit.
I really like it.
Again, I think like it isdefinitely not a style of beer
I'm drinking every day.
Oh no, I'm not drinkingprobably multiples of them.
I do wonder how, like, even ifyou had, like I'm thinking like
a flight of three it's kind ofyour max on even being able to
(22:08):
kind of really, yeah, get asolid differentiation,
understanding of the differences, like I think you would burn
yourself out.
Speaker 2 (22:17):
Yeah On this, even though, how good it is, I would
only want one, because then I'mselfish and I want to go try all
the other.
Yeah, wonderful tasty thingsthey're doing.
Speaker 3 (22:29):
That's what you elsewhere, even to Brian's point
, is like a flight of threedifferent ones.
Yes, would probably be enough.
Before you go, I'm no longercatching nuances.
It's still good.
Speaker 1 (22:40):
It's like when you have a sour in your flight, like
do not do that one before thelonger, like you're ruining your
palate, like you're not gonnaget.
You.
Don't just go lightest to thedarkest.
No, I've learned the placesthat still are like yeah, it's
just, I'm like no, no, no, no.
Speaker 3 (22:55):
Restromper or recent yeah, primarily.
Speaker 2 (22:59):
Like, like, like well , we'll talk about a later
breweries that don't want to doflights.
Oh, that's a topic for anotherday.
Speaker 1 (23:07):
Yeah, I have thoughts .
Speaker 3 (23:09):
We'll bring it up, all right.
Well, for this one, we allracked and stacked right, oh
yeah, okay, our glasses areempty, then, and we'll catch you
guys next time.
Speaker 1 (23:29):
If you've enjoyed what you just heard, make sure
you subscribe to get newepisodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking, we're not on the pod.
You can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
Chad go buy off of divorce.
Bye.
Welcome to another episode of the American Beer
Review Podcast.
Speaker 2 (00:10):
Good times for good friends requires good beer.
Lucky for us, we know ethnicall three.
Speaker 3 (00:15):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 1 (00:20):
Join us today.
While, brian that pride myselfon not getting to know other
people, so do not put that on me, alec.
Speaker 3 (00:26):
So bananas, up until like the 60s, weren't entirely
different species of banana.
Speaker 1 (00:32):
And Chad Hit me like a bacon bar Review some beer,
talk about beer topics, whateverelse comes up.
We invite you to pour yourselfa drink and hang out with us.
Speaker 2 (00:47):
For now, until the ATF shows up.
Speaker 3 (00:49):
Until we talk about it on the podcast and then
somebody figures it out.
Speaker 1 (00:52):
I doubt that's going to be the thing that gets them.
Speaker 2 (00:55):
So yeah, zero calories and no sugar.
Speaker 1 (00:58):
I'm not mad about that.
So, jester King Turns out Imight have to check out some of
those.
Touch my mic and I will.
Speaker 2 (01:07):
Come on, that's all of us.
That's all of us.
We're good, I think it's.
This is the last episode wherewe're using these mic stands.
I'm getting like the non.
Speaker 1 (01:21):
Number one.
It's not the last episode thatwe're using these mic stands,
because Today this recording dayis the last day, alright, yeah.
A brewery that we I've talkedabout.
Speaker 3 (01:38):
Talked about.
Speaker 2 (01:39):
And they're kind of like the.
So who we're talking about isJester King brewing down in
Austin Texas.
Speaker 3 (01:46):
Texas Hill Country.
What did you just say?
They call it Texas Hill Country, yeah, austin, no.
So Austin is where they're outof, but they call themselves
Texas Hill Country becausethey're not downtown.
Speaker 1 (01:59):
Oh, they're outside.
No, it's quite a facility, likeit's quite a place that I've
seen just from videos andpictures and stuff.
Speaker 2 (02:06):
I forgot who it was that we had earlier.
So this is Jester King's threeyear blend SPON spawn Yep.
Spon an award, a gold medal ata Texas Beer Festival.
Speaker 1 (02:23):
Their Like last week.
Okay, they have multiple spawns.
Speaker 3 (02:27):
A ton.
I was trying to figure outwhich one this was, and I
couldn't.
Speaker 2 (02:31):
Yeah, this is kind of their main one.
This is the three year age forthree years.
Speaker 1 (02:36):
But each one is different.
Okay so, because there's alsolike a spawn 13th anniversary
there.
And so the oh spawn three yearblend 2023.
Yep, yeah.
Speaker 2 (02:45):
So this was bottled on February 21st 2023.
Oh yeah, so like I posted onInstagram, hey it's your
birthday.
Speaker 1 (02:54):
Oh, yeah, okay, yeah, blended on 221, 23.
Yeah, okay, so I found it.
Speaker 2 (03:02):
And so on.
Tavor the this year's versionof this just dropped.
Speaker 1 (03:06):
Oh, we like it.
Speaker 2 (03:07):
I might add a few more, and we can sell them till
next year.
Speaker 3 (03:11):
So this is a blend of 2020, 2021 and 2022.
100% spontaneously fermentedbeer.
For just to keep spawn, we mixwater from our well with local
grains in a turbid mash, boilthe wort for hours with age tops
from the attic of our barn.
Chill the wort overnight in ourcool ship.
(03:33):
100% spontaneously ferment thebeer with native yeast and
bacteria and mature it for justfor years in oak barrels before
blending Natural reffermentation in the bottle.
The resulting beer is a uniquereflection of the Texas Hill
Country, the ecology of theTexas winter and the people of
(03:53):
Jester King.
Speaker 2 (03:55):
Yeah, and they do, they've got you know big old
compound down there.
They do, you can rent a placefor events.
They've got a restaurant.
Well, jester King in, yeah, Dothey really yeah, so you can go
there and stay there, and theygot and I want to say Restaurant
.
I mean it's just basically, ifyou want to go have a wonderful
(04:18):
weekend just hanging out andkind of an ideal like farm
setting and drink a bunch of I'massuming tasty, tasty wild
fermented beer.
Speaker 3 (04:28):
Well, it looks like almost every Saturday in the
spring and I don't know how itgoes through the summer they
have doom metal goat yoga.
Yes, yeah, they have goats.
Well, they have goats, but Idon't know.
I know what doom metal is.
I know what goat yoga is yes,but the commville goat yoga is
that?
I guess I could click on it.
Is it goat yoga?
You can buy tickets.
Speaker 1 (04:48):
Yeah, it's goat yoga with beer, pizza and goats in
the beautiful Texas Hill Country.
Speaker 2 (04:54):
Save a pizzeria too, you got everything down there.
Speaker 3 (04:57):
We call upon the ancient lords of the underworld,
doom metal masters and yogapractitioners of all skills set
to bring forth the beasts everySaturday.
Speaker 2 (05:08):
Yep, nope, it is a piece of yoga, and this is metal
Going through their website andkind of everything.
It's very like.
When you see like oh, here'ssome everything's bottled, you
think it's very serious.
But I think they have a veryupbeat and kind of
tongue-in-cheek culture, kind ofeverything.
They're just having fun with it.
(05:29):
It looks fancy, but you canhave fun and be fancy at the
same time.
They do like an annually.
They clear out their cellar andgo here's, we're having a dusty
bottle sale.
Speaker 3 (05:41):
Well, they shoot to get I think they said as organic
as possible, as local aspossible, as sustainable as
possible.
So they're not sacrificingquality to get their butt.
Speaker 1 (05:55):
Family friendly.
I'm buying some more of theseFamily friendly, dog friendly
Not pluses and they do tours andgoat experiences you can book
through their website.
Speaker 2 (06:10):
They have a full-time goat wrangler.
We're just going to 30 secondsof us just doing this.
Speaker 1 (06:23):
It's pretty chill.
Like I can get down on that andthat's the thing that I think a
lot of people who just don'thave it very often maybe like
get put off by the idea of wildale, like that it's oh if you
grab this because it looks likea lager-ish or a well, yeah,
(06:45):
like a lager, Could be a blondeale, and yeah, and it doesn't
have a sour smell, but if yougrabbed a pint of this.
It's almost like there's like ahoney, almost even smell or
like a.
Speaker 3 (06:56):
But if you took like a slug of this, expecting it to
be something light and crushable.
You see.
Speaker 1 (07:02):
Do you actually kind of reminds me a little bit of is
your guys a cider?
Speaker 2 (07:08):
Yeah, it's very in the cider lane.
I'm getting that kind of thissour apple kind of little bit.
Speaker 1 (07:15):
Yeah, I think that's what it is.
Maybe is just like the it'salso spontaneously fermented.
Speaker 3 (07:20):
We don't add anything to it.
Speaker 2 (07:22):
So whatever, and then it's whatever plants and trees
that they have in the area thatyou get.
You probably get some of thatpollen in there too, and some of
those yeast that live onwhatever fruits are there.
So you're getting that samething as their spontaneous.
Speaker 1 (07:38):
And only 5%.
Speaker 3 (07:39):
Yeah, that's the best part.
Speaker 1 (07:41):
Though you're not.
Speaker 2 (07:43):
But there's tons of flavor in there and it's not.
I think kind of my scary thingwhen we started doing these wild
yels is like, oh my gosh, it'sgonna be, there's gonna be so
many layers of flavor.
I'm gonna going into this beer.
I'm gonna have to likeconcentrate really hard on what
to pull out, but they've allbeen.
(08:05):
They're not simple beersbecause obviously there's just
tons of steps it took threeyears to make this.
They're pulling it out, they'reblending it they're doing all
these things, but to get to thisunified flavor that they, that
they want in a 5%.
Usually we're hearing aboutthese big processes and
(08:26):
something that's barrel age andit's oh, it's 10%, and we
fortified it with some otherstuff, but these folks are just
getting back to what beer waswell and it's.
Speaker 1 (08:40):
It is super interesting because you look
through like their list of stuff, I mean it's 90% farmhouse
variations.
I think I saw one stout Ihaven't seen.
I've seen an alt beer, a fewlike wits, like those types of
things, obviously some sour'sbut like okay.
(09:00):
So there finally is like a.
There was a Russian Peril stout, so finally there's a Rayler
stout, a colch, but like I okay,and they do at least have an
IPA, but it's an IPA.
Speaker 3 (09:11):
That's 3.8% yeah, tea IPA, I think something like
that they're not called that,but there was a black.
Speaker 2 (09:21):
There was a blackberry beer they are talking
about in their blog today.
Speaker 1 (09:24):
That was a table beer was there, petite something was
a table beer is like 2.9.
This is cloud feeder, but theyokay, so they do have some other
ones.
But it is kind of interestingthat, like I mean, you're very
much not like oh, we got 17 IPAsand a couple of other things
like, and it's always sofascinating to me when you get a
(09:45):
brewery that is so well known,massive, has like tons of stuff
going on, a still no, no beer ina box because it's like wine, I
guess.
But it's interesting to me thatlike you're massive, you're
(10:05):
popular, you're well known, likeit's.
I mean it's awesome, like goodfor them.
It just is not.
Speaker 2 (10:10):
I've heard these guys names for man when we started
the podcast back up again you, Ijust saw everyone's while they
just show up in the orbit andthen all of a sudden, boom,
they're on to board.
It's like okay at a cart.
Yeah, because we had to try it.
Speaker 1 (10:29):
I do wonder about wild ale and pizza together out
of it some Neapolitan stylepizza.
Speaker 2 (10:41):
Right, you're not getting a little?
Speaker 3 (10:42):
Caesar's pizza so you're gonna have an artisan
pizza, some sourdough sourdoughpizza.
Speaker 2 (10:48):
Do we got pretty?
Speaker 3 (10:49):
sure, if you walked in there and we're like I would
like a pepperoni and cheesepizza, they would tell you to
turn around no, I'm firing up mypizza sit with this.
I guess there'd be some goatcheese they got some here.
Speaker 1 (11:04):
I will tell you they have tomato a little bit of you
go to Austin right now, you canget the 2017 three-year blend
and the 23 three-year blend,only side by side.
Yeah, they have.
I mean, when you look at theirlike tap, there's a ton of stuff
on there.
I mean obviously wine as well,but like lots of beers.
(11:26):
But again you're like, let'ssee, there's three, three IPA,
some stouts, different things,but like you, man, to be able to
just try a bunch of this stuff.
It's not cheap, though.
Okay, wood-fired pizza, classictoe, tomato sauce, mozzarella
and basil.
Yeah, I mean, you can do simpleAll day.
Speaker 2 (11:51):
All day.
It's a complex beer, but it's asimple beer.
It's complex to get to thebottle, but once you drink it,
it's just.
This is just a beautiful.
That's a beautiful flavor.
Speaker 1 (12:06):
It's bright, I'm kind of hungry for some pizza.
Speaker 2 (12:09):
I can order some.
It's not gonna be wood-fired.
Speaker 1 (12:12):
No, it's not gonna be probably like.
Speaker 3 (12:18):
You want more Top off , yeah.
Speaker 1 (12:22):
Put some in there.
I don't know that I want.
Speaker 2 (12:27):
Let me forget, in the bottom of the bottle, in there?
Speaker 1 (12:29):
12 ounces is probably about the right amount for me.
Speaker 3 (12:32):
Yeah Well that's when .
I saw them in the bottles.
I'm like if Chad's got a 750 ofthis, like, oh yeah, if this
was 750, I wasn't.
Speaker 2 (12:40):
This was gonna be a standalone episode.
They did start.
Speaker 3 (12:44):
Is it anyway Standalone recording day?
Speaker 2 (12:47):
Yeah, what a Illusions.
Michael they to where did startoffering beers in Friggin' men,
500 mils.
So there might be a beer comingin that's in a 500 mil.
What's my?
What's my?
A wine bottle 750.
It's a quart, yeah.
(13:09):
So we're gonna be recorking itor drinking a little bit more
beer.
But a lot more wild ales arestarting to show up in bottles.
Speaker 1 (13:19):
Milliliters to ounces .
Speaker 3 (13:21):
Well, if you're going through all of the process to
then bottle and blend andeverything, this is a lot of
work for a 12 ounce yeah.
Speaker 1 (13:29):
But what I saw from their pricing even though if
they're pouring like tap orwhatever they're doing, a lot of
them are not You're not getting16 ounces even in any of this
stuff.
One of their like ImperialStouts was like 11 bucks for
like an 8 ounce or I think itjust goes to show.
I mean, part of it is just whatthe process takes for what
(13:49):
they're doing and the amount ofstuff that goes into it.
Speaker 2 (13:51):
You know so when you have a certain amount of cachet
and people are coming to yourplace.
It's like every tap.
If you want to come here, thisis the price.
But if I'm, it's like DrPruhall If I'm going out to a
destination place to go have allthe tasty beer, it's kind of a
(14:16):
sunk cost.
Speaker 1 (14:17):
Oh yeah, for sure.
I mean it's worth it to go anddo the experience If I'm going
to.
Speaker 2 (14:23):
Austin and I would love to do smaller tasting.
That way I can try more, yeah.
Speaker 1 (14:29):
How close.
Speaker 3 (14:29):
Is it to Austin, though?
I don't know, I don't thinkit's like an easy Uber out there
if you're down in Austin.
They got a car, they do have ahotel, but I don't think Like
downtown Austin you'd go.
So I don't.
If I'm in Austin, I'm goingthere.
Is it 30 minutes out?
45 minutes out of Austin, maybe?
Speaker 1 (14:50):
But Very, very tasty Sort of I don't know anywhere
else in Austin to like make adowntown Austin.
Speaker 3 (14:57):
Yeah, I guess Austin City Hall.
Ah, 35 minutes which if you hada car is fine.
Speaker 2 (15:04):
An uber out there is gonna be a little spendy, but if
you're spending the night outthere, if you've had it as part
of your plan, you ran a car atthe airport and you drive out
spend the night.
Speaker 1 (15:12):
It's alright, you can take the bus.
It's gonna take you eight and ahalf hours.
Speaker 3 (15:17):
Oh, because it's got that's just like it's like a bus
.
Now wait.
Speaker 2 (15:21):
No, it's like I can run a horse right, I could ride
a horse right from the airport,not in Austin.
Speaker 3 (15:25):
Oh yeah, no yeah, um 500 millimeters is 16.9 and that
makes sense now that I said itcuz 375, 12, there you go.
Speaker 1 (15:34):
So Okay, so I yeah, so you don't need to worry about
Bringing too much cork in it,and no deal with that, so you
could.
Speaker 3 (15:42):
So those not on the video.
It's fully corked and capped.
We'd get a wine opener to getthis one out, is that?
Speaker 1 (15:48):
the first one We've had it, there's, there's three
more.
Speaker 2 (15:52):
There's actually three more stacked up in the
fridge now, so we're gonna haveto go leave you all leave, but
that's our first two corked, oneright Nice branded.
Speaker 3 (15:58):
Yes sir, King cork Kind of got to, I got to keep it
now.
Speaker 2 (16:03):
Um, we'll start a collection.
Speaker 3 (16:06):
It may have been our first corked.
Speaker 1 (16:08):
I guess that is our first we haven't done any wax
sealed ones on the podcasteither.
That is a we did pick.
We did pick one up a few weeksago, but that is a complete pain
to try and.
Speaker 3 (16:20):
I just don't have the white wax cutter on a bottle
opener.
Speaker 1 (16:24):
Yeah, I have.
Speaker 2 (16:25):
I have a protein propane blowtorch.
He does melt the wax.
Speaker 3 (16:28):
Don't do that.
That would ruin the beer you'regonna cook usually it's over a
cork.
Speaker 1 (16:32):
It's still over a cap .
Speaker 2 (16:33):
It's over a cap.
Speaker 1 (16:35):
But yes, you're right .
Speaker 2 (16:36):
Yeah, it's from professional, just saber it off.
No, yeah, no listen they gaveus more than one.
I can like I can screw one up.
Speaker 1 (16:45):
I also claimed for a while that I was a professional
driver.
Turns out I was a hotel valet,so I don't think that's quite
the same thing, it's a mantis,it's whatever you put on your
LinkedIn.
Speaker 2 (16:53):
This makes me good.
I got paid to drive so.
Speaker 1 (16:57):
Or did I get paid to park?
I guess we used to drive paidnot to hit anything.
Speaker 3 (17:03):
That one, that one is definitely right, yeah, yeah.
Speaker 2 (17:07):
You're a car shepherd , you're shepherding your flock
of cars.
Speaker 1 (17:11):
To and fro.
You know, I do one at a time,though.
Speaker 3 (17:17):
Okay, I'm lost the analogy, you know what else?
Speaker 2 (17:20):
you shepherd goats and guess who has goats?
Just a king, well.
So what do we think of the beertoday, since we are supposed to
be reviewing the beer, you areyes, um, I think it's really
well done.
Speaker 1 (17:33):
Beer I like.
It is not like I said, it's notoverly sour, you get a little
hint of it.
You get Kind of, like I said,like a sweetness, like a
Fruityness to it.
To me it's still probably likea seasonal type of thing to have
(17:57):
12 ounces at 5%, though Iwouldn't mind having some of
that on like a nice, like youtalked to last episode about.
Oh, oh, sitting at 70 degreesand having a frickin 10% triple
IPA.
I would rather have this,probably.
Speaker 3 (18:13):
Yeah, yes well, you're gonna spend the same
amount of time drinking it, yeah, versus your nerfs in the 10%,
because you're going this is 10%.
I do not need to finish this in30 minutes versus this, you're
not gonna.
Speaker 1 (18:25):
It's just the flavor slows you down a little bit,
which is not a bad thing.
It's just like it's gonna giveyou a little pause.
Speaker 2 (18:34):
This is a If you were being extra bougie when you
were mowing your lawn on yourwedding on more.
Speaker 1 (18:44):
I can't order writing .
Speaker 2 (18:45):
Lawn mower beer.
Speaker 1 (18:46):
Yeah, there is that like show off it's the like, but
to me it's also like the Iaccomplished something, like I
did something, and it's pop inthe cork.
Yeah, I mean, yeah, like you're, that's.
The only thing, too is like yougot to put in that extra work
to even access this one.
Speaker 2 (19:01):
So you're saying I should grab a few of these for
the winner of the nest car leak.
Take a bottle of this do notknow.
Speaker 3 (19:09):
So that's where I was gonna rank this one.
I might like cooks her, andre.
Hello, I forgot that whateverone I bought didn't have a oh
Cork in it, so we got like the,the white one that you got to
like.
Yeah, we go out and we're justspraying it all over the place.
Yeah, my rating on this onewould be I Would not give this
to somebody on the hopes thatthey would like it, because
(19:31):
somebody took a sip of this andwe're like, yeah, I don't really
like it went to like dump itout.
I'd be like, how dear you.
Yeah, yes, do not waste thatbeer.
I will take your germs andamoebas to finish it when I win
this year's fantasy NASCAR.
This is what you're sitting.
Is your spring?
Speaker 2 (19:47):
Yeah, I will present this to myself.
Yes, you go.
Where's my phone?
I need to edit the cart nowBefore it gets all snapped up.
The show it showed back up thisweek, this year's version.
Speaker 1 (20:00):
Well and it's, it's tough because it's like, yeah,
like with a wild, ale I meanyou're not getting.
Speaker 2 (20:08):
It's probably not gonna be this flavor again.
It's gonna be close if they'reblending it to approximate it.
Speaker 3 (20:13):
Oh man, and they've got a ton of great looking
flavors on there.
Speaker 1 (20:17):
Yeah, and that's kind of the fun thing about that
Like and probably one of thereasons where I more believe
like a just for kingwin.
It's like, oh, we have X amountof beers on on tap.
Like well, you kind of have toLike because you're literally
getting something different eachtime, every season.
Like, yeah, I mean hearing theprocess of what it is to try to
(20:39):
like recreate.
Hey, we're trying to recreatethe same beer, but we need
different malts or we needdifferent things.
Yeah, you need laboratoryconditions, yeah and then this
it's like no man like we.
Literally, we can do the exactsame thing, put the exact same
malts, all that, some stuff, butwhen you're doing a spontaneous
fermentation like Well, in someof them, who knows what's gonna
(20:59):
happen?
Speaker 3 (20:59):
They blend, they re-ferment with addition.
So they're like closer to or is, I think, this one's three
years of just wide openspontaneous fermentation, but
like the shishou and fuyupersimmon.
So it's a three yearspontaneously fermented, and
then they add those in for there-fermentation, so you're in a
little more of a piece ofbaseline Do you want my today's
(21:23):
realization that I'm kind of amoron?
Speaker 1 (21:25):
Okay.
Speaker 3 (21:27):
Okay, spawn.
Yeah, you just now got that.
Speaker 1 (21:31):
Yeah.
Speaker 3 (21:33):
Is Chad still thinking through it?
I think so.
Speaker 1 (21:37):
Spontaneous oh.
Speaker 2 (21:42):
Yeah, huh, yeah yeah.
Speaker 1 (21:45):
Yeah.
Speaker 3 (21:46):
Today I learned that.
Speaker 1 (21:48):
A little bit.
I really like it.
Again, I think like it isdefinitely not a style of beer
I'm drinking every day.
Oh no, I'm not drinkingprobably multiples of them.
I do wonder how, like, even ifyou had, like I'm thinking like
a flight of three it's kind ofyour max on even being able to
(22:08):
kind of really, yeah, get asolid differentiation,
understanding of the differences, like I think you would burn
yourself out.
Speaker 2 (22:17):
Yeah On this, even though, how good it is, I would
only want one, because then I'mselfish and I want to go try all
the other.
Yeah, wonderful tasty thingsthey're doing.
Speaker 3 (22:29):
That's what you elsewhere, even to Brian's point
, is like a flight of threedifferent ones.
Yes, would probably be enough.
Before you go, I'm no longercatching nuances.
It's still good.
Speaker 1 (22:40):
It's like when you have a sour in your flight, like
do not do that one before thelonger, like you're ruining your
palate, like you're not gonnaget.
You.
Don't just go lightest to thedarkest.
No, I've learned the placesthat still are like yeah, it's
just, I'm like no, no, no, no.
Speaker 3 (22:55):
Restromper or recent yeah, primarily.
Speaker 2 (22:59):
Like, like, like well , we'll talk about a later
breweries that don't want to doflights.
Oh, that's a topic for anotherday.
Speaker 1 (23:07):
Yeah, I have thoughts .
Speaker 3 (23:09):
We'll bring it up, all right.
Well, for this one, we allracked and stacked right, oh
yeah, okay, our glasses areempty, then, and we'll catch you
guys next time.
Speaker 1 (23:29):
If you've enjoyed what you just heard, make sure
you subscribe to get newepisodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking, we're not on the pod.
You can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
Chad go buy off of divorce.
Bye.
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