The brewery itself is not open to the public, but, as of early June, its two brews are available at Jester King Brewery; East 1st Grocery; Sunrise Mini Mart; and Batch Craft Beer and Kolaches.
Founder and brewer Cass Everitt said this particular style of brewing is hard to come by in Austin because the process requires a mixture of yeasts and other organisms such as lactic acid bacteria to facilitate fermentation over an extended period of time, followed by aging in barrels and then in bottles.
"Different strains of all these [organisms] operate over time and produce a rich depth of flavor because each of these organisms has different metabolic pathways and they transform what's in the beer over time,” Everitt said.
The process can take several months or years.
So far Everitt’s two brews for sale are Fugarillo, a light golden sour beer, and 100 Points, a beer that begins with a light golden sour base and has sweet and tart cherry puree added to it before re-fermenting.
“It’s a super heavy fruit-flavored beer. The flavor that you get is not sweet at all, but you get the aromatics,” Everitt said.
Due to the time-intensive brewing process of this style of beer, Everitt said Jester King and the stores carrying his beers will likely run out before his next batches are finished aging. For his next batches he hopes to also sell a darker variety as well as an iteration of 100 Points that results from the second use of the cherry puree.
Although his supply is limited, Everitt said he is excited about the exposure that aged sour beer will get in the Austin beer scene.
“This style of beer I think really deserves more attention in the marketplace,” Everitt said.