A note from host John Holl:

The last time I was in Austin was 2015 and after a long few days of drinking beer, doing interviews, and generally getting my fill of the city, I intentionally carved out some hours on my last day there, before my flight home to visit with Jeffrey Stuffings of Jester King.  I wanted to leave on a high note, and that visit did not disappoint. 

The brewery is the stuff of legend by many drinkers and was driven to heights of popularity thanks to the wild and spontaneous beer that Stuffings and his brewers have produced through the years. 

 

And as good as the beers are, it is also an idyllic  place to visit, like I experienced five years ago when I arrived mid-morning and spent a few hours talking with Stuffings, pulling nails, and tasting through whatever he deemed ready to drink. It was quiet and peaceful and the space lent itself to conversation. We got so carried away that I almost missed my fight home. Would have been worth it. 

 

The brewery is quiet these days. Because of the COVID-19 pandemic the brewery has largely been closed, but, as you will hear it is getting ready to re open. When it does things will look and feel different. And maybe that’s in line with all that is going on with the brewery as it heads into a new phase. 

 

Stuffings has released a pilsner: yes, a clean ferment beer. He is candid about why and it signals a mature attitude of a brewery that has always valued maturation. There’s a wine program in the works, and a renewed sense of experimentation, thanks to a little down time, but also because of the kitchen operating at the brewery. 

 

Stuffings explains it all while talking to me from the brewery in Texas. But, I started off by asking him what we can all expect when we visit the brewery once he reopens. 

 

I hope you enjoy the conversation." 

 
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