Set on 165 acres of farmland that’s filled with walking trails, free-roaming goats, and an unquantifiable number of picnic tables, Jester King feels more like a park than a brewery. All the beers here are made with open-air fermentation that collects wild yeast from the sprawling property, and many of the beers border on the edge of sour. No two batches are ever the same, making these some of the most uniquely Texan beers in the state. This is a brewery, first and foremost, but unlike many breweries that park a food truck or two on-site for sustenance, Jester King’s kitchen is just as worthy of a trip as its beers. The pizza here follows the same philosophy—most of the ingredients are locally foraged or farmed, and the dough is fermented with yeast from the surrounding area. The end result is a Neapolitan pie with a soft, floppy center and a chewy, blistered crust that could hold its own against the best joints in town. And to finish things off, there’s usually a seasonal dessert or two to round out the whole experience.