Chef Yoshi Okai, of Austin’s OTOKO, introduced the Jester King crew to sansho pepper — a relative of szechuan pepper that imparts a pleasant, citrusy spice. And the brewers, in turn, used it to craft a brew that complements the restaurant’s refined Japanese cuisine. 

They took a blend of neutral, oak barrel aged Ales, then added a carefully-prepared sansho tincture bit by bit until they achieved just the right balance.