• Devil’s Backbone(16 oz Can)

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    Named for a winding stretch of Hill Country highway, Devil’s Backbone is a Belgian-style tripel. Featuring a beautiful pale-golden color, this ale’s spicy hops and Belgian yeast work together to create a distinctive flavor and aroma. Don’t let the light color fool you, this one has a dark side too. Traditional Belgian brewing techniques add strength without increasing heaviness. Find one near you, or better yet, take a road trip out to Blanco. We promise the views (and the brews) will be well worth the drive.

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New Jester King Now Necrolith and All Together IPA

For Necrølith, 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.