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February 2016
LOCAL INFORMATION & ADVERTISING
Jester King Brewery expands acreage, ambitions
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By Laurel Robertson
hen a brewery relies as much on its natural environment to brew beer as Jester King does, acquiring new land is more than an investment — it’s an opening for possibilities. The renowned brewer of wild ales and spontaneously fermented beers has just purchased 58 acres surrounding its brewery and tasting room on Fitzhugh Road. New possibilities for the brewery are now rising as rapidly as foam on a fresh draught. Jester King’s founder Jeffrey Stuffings has a batch of ambitions for the future: creating a working farm to supply raw ingredients for Jester King’s line of beers; making other fermented foods with homegrown ingredients — cured meats, cheeses, breads, wines, cider, mead and distilled spirits; opening a farm-to-table restaurant; building a wedding and event
venue; and (most of all) - preserving the rural, rustic character of the brewery and its ability to produce authentic farmhouse ales. Originally from Belgium, farmhouse ales, or “saisons” were brewed in the winter months and served to farm workers (“saisonniers”) during the summer months. “Farmhouse brewing means using our natural surroundings to create beer that’s inextricably linked to a particular time and place,” Jeffrey explains. By using native yeasts captured from the local environment, “we never make the same beer twice,” he says. “We control the temperature — and otherwise, let nature take its course.” Following the traditional Belgian lambic brewing method, Jester King uses a “coolship” method (koelschip in FlemSee JESTER KING BREWERY, page 2
Jester King Brewery, renowned brewer of wild ales and spontaneously fermented beers, has just purchased 58 acres surrounding its brewery and tasting room on Fitzhugh Road. Photo courtesy Jester King Brewery.
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