We recently visited Austin and Dunham to meet the teams behind the beers we love.

Oh man, we are STOKED!

What’s Dunham?

Dunham is a brewery based in Quebec’s Eastern Townships. It used to be an unremarkable brew pub until Sébastien Gagnon from (the amazing Montreal bar) Vices & Versa bought it and brought in the insanely talented Eloi Deit (formerly of Cheval Blanc) to brew. Now they win awards left right and centre by brewing beers that push the envelope. They could brew an easy beer that would sit on the shelves alongside the other blonde, blanche and rousse beers of Québec, but instead they brew experimental beers that make you say damn when you bring the glass to your nose. From some of the juiciest, most complex IPAs anywhere, to mixed-fermented, barrel-aged sours and saisons, blended expertly and carefully bottle conditioned, these guys are doing everything right, and with a spirit all their own. When you mention Dunham to beer fans who know, their eyes light up.

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Head brewer Eloi pours us some Assemblage No. 1

You can read a great article about Dunham here:

Jester What?

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Jester King co-owner Jeff Stuffings tells us about their dedication to terroir in beer.

Jester King, out of the Texas Hill Country, are clobbering their category in the US, and globally. They brew experimental beers that have a serious dedication to place, using ingredients almost entirely from the sprawling (and beautiful) farmstead upon which they’re located. When you say “farmhouse ale” in 2015, 99% of what is on the market is a pale beer fermented with a single strain ordered from one of the two major yeast labs with some hops thrown in. What Jester King does is they look at the very best traditional Franco-Belgian farmhouse breweries still surviving and adapt their old-world techniques to the land they have in Texas. Yeasts are always a blend, focusing on those harvested from the fruit and flowers around their brewery; hops are aged carefully above an old horse stable; fruit, flowers and other ingredients harvested from the fields around them, or from a close-by grower. When we met owner Jeff Stuffings, he pointed at the tanks in his brewery and remarked how in a traditional brewery, each one would ferment a beer in 7-10 days, and then be refilled. At Jester King, some of these fermenters harbor a gestating beer for six months or more, and that’s not even considering their barrel program. These are advanced, complex, boundary-pushing beers, yet each one smells and tastes like something you want to drink all night (if you’re that lucky).

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A bottle of Equipoise we enjoyed at Ratinaud’s The Kitchen Table. The beer was a collaboration between Jester King and Austin chef Paul Qui.

More about Jester King, here:

And for the truly geeky: a great brewing podcast featuring Jester King’s head brewer Garrett Crowell & barrel program head Adrienne Ballou:


Now, the event:

In a wonderful bit of serendipity, Dunham happened to visit Jester King to do a collaborative beer right around the time we visited both breweries, about six month ago. Now the beer is ready, and Jester King are returning the visit to Quebec to brew with Dunham, and to celebrate the release of this beer. Part of that celebration will happen at Stillwell, on Sept.1, when we host the brewers from both breweries and drink copious amounts of their beer!

If you’re a fan of food and drink and this sort of thing sounds like a good time, you can join us for the party. We will be doing a short, ticketed tasting session, from 6 pm until 8 pm, then we’ll host an afterparty to drink up the leftovers. Tickets will go on sale this Friday, August 14th, at noon. Spots are limited, and the beers we’ll have are also very limited (many will go in the tasting session).

Watch our Twitter account (@barstillwell) at noon this Friday when we’ll post the link to the Eventbrite page.

Here’s what we’ll be pouring:


1) Saison du Pinacle

Belgian-style saison hopped with Citra, Simcoe, Topaz and Sylva. 6.5%

2) Tropicalia IPA

Brett IPA with mango, guava, passion fruit and tangerine. 6.2%

3) Cyclope Bêta IPA

IPA with Amarillo and Equinox. 5.7%

4) Leo’s Early Breakfast IPA

IPA brewed with Earl Grey tea. 6.2%

5) Assemblage No. 1

A blend of Propolis (saison with honey) and American Pale Ale aged in zinfandel barrels with brettanomyces. 5.5%

6) Assemblage No. 2

A blend of Triple XXX (hoppy tripel) and Imperial India (DIPA) aged in various red wine barrels with brettanomyces. 9%

7) Assemblage No. 5

A blend of Cyclope Alpha (IPA with mosaic and lemondrop) aged in red wine barrels with brettanomyces, and Gouden Meyer (Belgian golden ale with meyer lemon) aged with brettanomyces in chardonnay barrels. 6.6%

8) Kekreik

Sour wheat ale with local sour cherries added. 6%


1) Saison du Pinacle

Belgian-style saison hopped with Citra, Simcoe, Topaz and Sylva. 6.5%

2) Saison du Pinacle Réserve

Pinacle aged in pinot noir and cab sauv barrels with brettanomyces. 6.5%

3) Assemblage No. 1

A blend of Propolis (saison with honey) and American Pale Ale aged in zinfandel barrels with brettanomyces. 5.5%

4) LaPatt

Robust porter hopped with Centennial and Golding. 6%

5) Leo’s Early Breakfast IPA

IPA with Earl Grey tea and guava; a collaboration with Anders Kissmeyer. 6.2%



Note: All beers brewed with Jester King’s untreated well water and a blend of brewers’ and native Texas Hill Country yeasts and bacteria. All beers are bottle conditioned.

-Atrial Rubicite

Mature barrel-aged sour beer refermented on raspberries. 5.8%

-Bière de Syrah

Approx. two year-old barrel-aged sour ale refermented with Syrah grapes. 7.3%

-Nocturn Chrysalis

Ale refermented in oak barrels with Kiowa blackberries. 5.9%

-Bière de Miel

Wild ale with local wildflower honey added at several stages during brewing and packaging. 5.8%

-Provenance Lemon/Lime

Farmhouse ale fermented with the juice and zest from lemons and limes. 5.7%

-Provenance Orange/Grapefruit

Farmhouse ale fermented with the juice and zest from oranges and grapefruits. 5.5%

-Hibernal Dichotomous

Farmhouse ale brewed and fermented with typical Texas winter produce: orange zest/juice, beets and thyme. 4.9%

-Vernal Dichotomous

A blend of a 2012 beer brewed with rosemary, lavender, and spearmint, and a young beer refermented with kumquats. 5.4%

-Das Wunderkind!

Mature, barrel-aged farmhouse ale blended with fresh, dry-hopped beer before bottling. 4.5%

-Black Metal

A marriage of the farmhouse and English imperial stout styles. 9.3%

-Le Petit Prince

Jester King’s most crushable, LPP is a simple table beer expressing their house blend of yeasts and saaz hops.



Jester King & Dunham’s collaborative beer, Amicis Mortis. The beer was brewed with coconut, chilis and sweet potato and allowed to ferment slowly with JK’s house blend of brewers’ and wild yeasts. Cask conditioned. 4.2%


Tickets for this event here: [NOTE: Tasting Session SOLD OUT]

We will be hosting an afterparty from 8 pm.. help us drink the leftovers!





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