Jester King Brewery is very excited to announce that it has purchased fifty-eight acres of beautiful Hill Country land surrounding the brewery! The 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 its new natural surroundings to make Jester King Brewery one of the world’s leading destinations for artisan foods, beverages, goods, and all things fermentation.

 

The decision to purchase the land around the brewery is two-fold. First, the team was afraid that had they done nothing, the land would one day become a residential sub-division. It’s no secret that Austin is rapidly expanding. Austin is number two on Forbes’ list of fastest growing cities in the U.S., and Jester King has seen the signs of commercial and residential growth all around them and the property in which the brewery resides. With the direction the brewery is headed, it is apparent that one day the team would look out from the front steps of the brewery and see rows of houses. This would obviously compromise the rural, rustic character of the brewery and its ability to make authentic farmhouse ale.

 

“We felt we had to act. We now have the confidence of knowing that the natural beauty of the land around us, for as far as the eye can see and then some, will be preserved for the long run,” says Jester King Brewery Founder Jeffrey Stuffings of the decision to purchase.

 

Secondly, by owning the land, Jester King can soon begin to make the property a working farm. It is no secret that the team considers itself to be an authentic farmhouse brewery—making this claim on the label of every bottle of its beer. To Jester King, farmhouse brewing means using its natural surroundings to create beer that’s inextricably linked to a particular time and place. In order to breathe more life into said claim of authenticity, it’s very important that Jester King farm its own land for use in beer making.

 

As far as the near future, this spring Jester King will begin planting its first crops. In addition to planting grains, herbs, and vegetables for brewing, a portion of the land will be devoted to starting both a vineyard and orchard. Often blurring the lines between beer and wine with its fruit refermentations, growing its own fruit at the brewery will be an exciting step forward.

 

With time, the team plans on using agriculture to support a farm to table restaurant, and livestock to support cheese making and cured meats. Wine making and distilling will come into the picture, using fruit and grains grown on site. Honey will come from an apiary on the land. On site malting of barley and wheat is also part of the plan. Additionally, bread baking, coffee roasting, fermented vegetables, olives and olive oil, composting, dairy farming, and horticulture are all aspiration. Finally, the vision includes small-scale lodging for guests, a wedding and event space, nature trails, farmers markets, art fairs, and an education center on fermentation and sustainable farming.

 

 “We seek to create a location where virtually everything we make comes from the land around us. If it can be grown, crafted or fermented using what’s available to us, we seek to do it,” says Stuffings.

 

The land purchase, however, does not include Stanley’s Farmhouse Pizza. Stanley’s will remain a separate and independent business from Jester King under its own control and ownership.

 

The Jester King Brewery team looks forward to sharing the development of its vision for an artisan destination location as it plays out over time. In the meantime, guests and fans of the brewery can be rest assured that the fifty-eight acres surrounding Jester King on the outskirts of one of the fastest growing cities in the U.S. will remain beautiful Hill Country farm land, never victim to encroaching residential development.

 

For more information on the brewery purchase, please watch this video:

 

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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