The Texas version of Fantôme Del Rey was brewed and blended at Jester King, and follows up on the first beer brewed at Fantôme in 2014 with the legendary Dany Prignon. Brasserie Fantôme is one of our biggest inspirations, especially for our head brewer Garrett Crowell.

The Texas version of Fantôme Del Rey is a bière de coupage where old, barrel-aged beer is blended with young beer. The older component of the blend was brewed at Jester King in August of 2014 with malted barley, dark candi syrup, ground coriander, and black peppercorns. It was initially fermented in stainless steel with truffle honey, and then racked to oak for extended maturation. We brewed the younger version in November of 2015, and blended the old with the young. The blend was then 100% naturally refermented in bottles, kegs, and casks. At the time of packaging, Fantôme Del Rey was 8.8% alcohol by volume, 1.002 specific gravity, 19 IBU, and 3.6 pH.

Six years later, we're excited to release it once again.

Fantôme del Rey was brewed with Hill Country well water, Texas-grown barley and wheat malt from TexMalt, organic Fuggles hops, Belgian candi sugar, coriander, and black peppercorns. It was fermented in stainless steel with our mixed culture, then re-fermented with truffle honey. We naturally conditioned it for four months in green bottles. We hope you enjoy this project of spontaneity that originally sprang to life on a trip to visit one of our inspirations eight years ago!