FOR PICKUP AT CLAYTON LOCATION – 8113 MARYLAND AVE

We got an INTENSE haul in today. Take a big deep breath, let it out, and calmly choose what you’d like us to set aside for you.

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Jester King Brewery El Cedro

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(via Untappd LuisChi)

Farmhouse ale hopped with piney, citrusy American hops, aged on Spanish Cedar spirals, and bottle conditioned with Brettanomyces yeast. Unfiltered, unpasteurized and naturally conditioned.

Style: Farmhouse Ale – Saison
ABV: 7.8%
IBU: 53

Jester King Brewery Mr. Mingo

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(via Untappd vlundeen29)

We’re happy to announce the release of a brand new beer — Mr. Mingo, a farmhouse ale with roselle hibiscus. The inspiration was to make a simple beer with a subtle adjunct. To make Mr. Mingo, we brewed a simple saison with barley and wheat from Blacklands Malt and raw Texas Hill Country water from our onsite well. We added hibiscus flowers at the end of the boil and then later dry hopped with more. In total, we used around 1 pound of hibiscus per barrel.

Style: Farmhouse Ale – Saison
ABV: 5.9%

Jester King Brewery Snörkel

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(via Untappd pnkroc)

Snörkel — a farmhouse ale brewed with alderwood smoked sea salt and oyster mushrooms grown by our neighbor Logro Farms. Logro Farms is located just a few hundred yards from Jester King Brewery at Ceres Park Ranch. Snörkel takes partial inspiration from traditional German Gose. Like Gose, it’s moderate in alcohol, brewed with malted wheat and salt, and has some acidity or sourness in the flavor profile. We specifically used both sea salt and alderwood smoked sea salt, and fermented Snörkel (like all our beer) with a blend of brewers yeast, naturally occurring wild yeast, and native souring bacteria, the last of which lends the beer its acidity. But Gose only served as a jumping off point. From there, we set out to explore the savory characteristics of umami through use of the oyster mushrooms.

Style: Farmhouse Ale – Saison
ABV: 4.5%

Jester King Brewery Le Petit Prince

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(via Untappd Crafty_Colin)

Throughout Northern Europe, light-bodied, well-hopped, low alcohol table beers were often the beverage of choice with all meals at times and in places where the water wasn’t always safe to drink. Le Petit Prince is a dry, unspiced, highly attenuated Table Beer unique to our land in the Texas Hill Country. Naturally occurring wild yeasts impart a sense of place to this unfiltered, unpasteurized, 100% naturally conditioned ale.

Style: Table Beer
ABV: 2.9%
IBU: 30

Jester King Brewery No Whalez Here

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(via Untappd ReadyMadeBeer)

Farmhouse Witbier No Whalez Here was brewed on June 12, 2017 with Hill Country well water, White Horn pilsner malt from Blacklands, malted wheat, raw wheat, flaked wheat, Carafoam malt, rolled oats, hops, fresh-crushed Texas coriander, Texas tangerines, and Texas lavender. It was fermented in a horizontal stainless steel tank with our mixed culture of brewers yeast, native yeast, and native bacteria. It was packaged on July 24th, 2017 and naturally refermented in bottles and kegs. Like all our beers, it is unfiltered and unpasteurized.

Style: Witbier
ABV: 6.8%
IBU: 31

Grimm Artisanal Ales Midnight Morning

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(via Untappd squidisok)
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Mouthwatering maple-laced pecan pancakes are the inspiration for Midnight Morning. For our second collaboration with Sey Coffee, we selected an exquisite lot of caramel-sweet Caturra beans from Columbia. We added a massive dose of ultra-dark, late season maple syrup, and finished the beer on 600lbs of delicately toasted pecans. An intoxicating, robust aroma of sweet maple and fresh-roasted coffee wafts from the glass. The rich layers of maple syrup, nutty pecan, and Colombian arabica are beautifully balanced, with a dense mouthfeel coating the palate like chocolate ganache.

Style: Stout – Imperial / Double
ABV: 13%

Grimm Artisanal Ales Spooky Action

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(via Untappd Tausek)

Rich caramel-chocolate sweetness mingles with red-fruit acidity in Spooky Action, our deep mahogany dark sour ale brewed with tart cherries. Brewed faithfully in the Flemish Oud Bruin style, we blended 2/3rds young malty brown mixed fermentation ale with 1/3 barrel-aged sour beer, and refermented on tart cherries. On top of its caramel-laced foundation, this decadent treat shows abundant dried fruit flavors of figs, dates, and raisins plus an additional dollop of pie cherries. This is a proper keeping beer that will age beautifully, developing sherry-like complexity with the passing of seasons and years.

Style: Sour – Flanders Oud Bruin
ABV: 8%

Grimm Artisanal Ales Full Frequency

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(via Untappd Csbradour)

Laced with rhubarb and apricot, Full Frequency is the second in our new series of traditional-method raw berliner weisse! We are one of a tiny handful of breweries on the globe making berliner in the old way — brewed from step-mashed wheat-based wort that is fermented with a long, mixed culture fermentation, instead of a kettle sour. This never-boiled crusher is crisp and thirst-slaking, presenting balanced flavors of fuzzy apricot, tart rhubarb, and citrus-herbal notes from dry hopping with Mandarina Bavaria.

Style: Sour – Berliner Weisse
ABV: 3%

Grimm Artisanal Ales Circle of Fifths

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(via Untappd wwelz87)

Circle of Fifths is a bright, tart, and rustic mixed-culture multigrain farmhouse ale. We used spelt, rye, and oats along with a blend of noble hops and aged hops; and we blended oak-fermented sour beer together with fresh hoppy saison to create a coupage that displays brett funk, lactic tartness, farmhouse esters, and continental hop character.

Style: Farmhouse Ale – Saison
ABV: 4.8%

Strange Roots Experimental Ales Vermut

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(via Untappd Beercellarman)

Initially expresses spice bush, salt water taffy and rooibos tea, before fading into a light citrus background. The finish is unique in that it’s definitely a spontaneously fermented sour beer, but as the dry, very soft tannin drops out of the flavor profile, redolent accents of a flavorful and herbal London Dry Gin become apparent.

Style: American Wild Ale
ABV: 7.1%

Strange Roots Experimental Ales Spontaneous Roots Cherry

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(via Untappd Jasbo88)

Style: Sour – Fruited
ABV: 6.6%

Strange Roots Experimental Ales Atomic Pomme

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(via Untappd coreykotowski)

Bourbon barrel aged sour made with apples

Style: American Wild Ale

Strange Roots Experimental Ales Blue Briar

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(via Untappd silent_jon)

Style: American Wild Ale
ABV: 8%

Strange Roots Experimental Ales Grand Blu

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(via Untappd doug6322)

Collab with House 1K beers. Wild ale – fermented with peaches and roqueforti (organism used to make blue cheese)

Style: American Wild Ale
ABV: 8.1%

Garden Path Fermentation The Easygoing Drink

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(via Untappd TampaRobert)

Lightly tart ale fermented in a foudre and finished in oak and stainless, keg-conditioned with honey.

Style: Grisette
ABV: 4.4%
IBU: 10

Garden Path Fermentation The Old School the New

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(via Untappd johntunca)

Our experimental take on what an IPA once was, brewed with Skagit Valley malt and noble hops and keg-conditioned with honey

Style: IPA – English
ABV: 6.7%

Garden Path Fermentation The Wet Hopped Ship

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(via Untappd sokoj10)

Fresh Skagit-grown hops were added to hot wort, which was chilled overnight our coolship, fermented in an open foudre, blended with barrel aged beer, and naturally conditioned with honey.

Style: American Wild Ale
ABV: 5.2%

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