Golden Spontaneous Sour Aged in Oak Barrels

Brewed with an abundance of malts, this stout is smooth as silk, yet complex and rich in body. Best enjoyed at cellar temperature to allow the notes of chocolate, dark fruit and caramel to soar. Put another log on the fire, sit back and enjoy the moment with this full-bodied and utterly delicious cold weather companion.

2018 SPON Three Year Blend is our blend of one, two and three year old 100% spontaneously fermented beer. Our goal is to honor tradition while making a beer unique to the Texas Hill Country, our winter microflora, and the people of Jester King. We brew with water from our well, grain from our local maltster (Blacklands Malt), old hops from the attic of our barn, and ferment with ambient yeast collected overnight as the wort cools in our coolship. We spontaneously ferment in oak barrels, blend across three years, and 100% naturally condition for almost a year in kegs and bottles resting on their sides.

A thirst quenching Pale Ale with a smooth hoppiness, brewed by Timothy Wareman of Morebeer Brewing and Julian Alvarez Zarete of Poesiat & Kater. So cheers! The Eagle spreads her wings!

The Eagle has landed on Walhalla! Yes, just across the water in the north of Amsterdam! Together they made the ideal porter to overcome the lovely Dutch weather.

Mikkie = Cattivella is a Crème Brûlée Stout Brewed by Peter van der Arend & Giovanni Campari. Mikkie = Cattivella is the housebeer of 'cause BEER loves FOOD, but also available at the other Morebeer bars; Proeflokaal Arendsnest, BeerTemple en Craft & Draft. Stout is also the dutch word for 'naughty' which inspired Peter to name the beer Cattivella, which means 'cheeky' in Italian. And as far as the name Mikkie is concerned, well, Peter knows who she is.