, our Head Baker Jonathan Sanchez of Jester King Kitchen baked 300 pounds of our Hill Country Sourdough Bread made with 100% Texas-grown grains. We use Barton Springs Mill
TAM 105 wheat, Wrens Abruzzi rye, and Rouge de Bordeaux wheat, known for its rich nutty, cinnamon, and baking spice flavor. We then added the sourdough bread to an imperial stout mash with English caramel and chocolate malts and oats, like we’ve done in the past for Jester King Kvass. We then fermented in stainless steel with English yeast.