The era of disco and polyester pants also brought with it tough times for craft brewers. The rise of big brewing companies like Miller, Coors, and Anheuser-Busch saturated the market with low-cost, highly advertised beers.
Along with federal laws requiring breweries to sell beer only through distributors, many smaller producers quickly ran out of business. Still today, 80 percent of the beer made in the United States is controlled by just two companies: SABMiller (Miller and Coors), which is based in South Africa, and InBev (Anheuser-Busch) based in Belgium. It surprises many consumers to learn that none of the big three brewing companies are American-owned any longer.
Fortunately, for those demanding better flavor, higher quality, and more options, microbreweries have made a comeback. Small, independent brewers in Louisiana and beyond are challenging the corporate status quo to bring their beers to thirsty consumers. It is a modern day tale of David and Goliath and the responsibility of beer lovers everywhere to help support the cause.
In the United States, a microbrewery is defined as a brewer that has an annual production of less than 2 million barrels of beer, and less than 25 percent of the brewery can be owned by an alcoholic beverage industry member who is not a craft brewer.
Additionally, the brewery must have at least 50% of its volume in all-malt beers or in beers that use adjuncts—such as spices or fruit—to enhance, rather than lighten flavor. This sets microbreweries apart from the larger beer corporations, which tend to make use of unmalted cereal grains, such as corn or rice, to cut production costs and to lighten the body of the beer for mass production.
The goal of a craft brewer is innovation. Much like a winemaker, a true brew master uses traditional brewing techniques and sources a variety of ingredients to create a beverage with subtle nuances of flavor, color, body, and aroma. In the same way an artist paints a masterpiece, each beer is a distinct creation and labor of love. Beer itself is not complex—it only has four true ingredients—yeast, hops, barley, and water. Yet, the techniques and combinations are endless, resulting in a new experience with every bottle.
Supporting Louisiana’s Microbreweries
The past decade has seen an explosion in Louisiana-based microbreweries. Each brewery has a signature style and unique story. Many offer tours, tastings, and even beer-pairing dinners. You probably live closer to one than you think.
If you cannot find beer from local breweries in your area, ask your favorite bar, restaurant, or convenience store if they would carry it. As Andrew Godley, brew master at Parish Brewing Company put it, “If people don’t demand better beer, eventually all we'll be able to find is tasteless light beer! How boring would that be?” We couldn’t agree more.
Abita Brewing Company
Abita Springs
Started in 1986 with just two beers, the Abita Brewing Company is now the largest craft brewer in the Southeast and is among the top 20 craft brewers in the United States. The brewery boasts seven brews available year-round, seven seasonal/harvest brews, and three specialty brews (including root beer), and a Select line that can be found only on tap in select bars and restaurants in Louisiana.
Because Abita’s water comes from the famous Abita Springs, it is one of the only breweries that does not have to treat its water prior to the brewing process. The water retains the perfect pH balance and mineral content without having to be chemically treated, which Abita believes makes for a superior beer. They take pride in using locally grown ingredients; the Pecan Harvest and Strawberry Harvest brews are made with Louisiana nuts and berries.
Heiner Brau Brewery
Covington
Many local brew masters have relied on Henryk Orlik’s wealth of knowledge and know-how to get their breweries up and running. Orlik began his studies at the age of 16 in Germany, and worked for seven years to obtain his degree from the Doemens School of Brewers and Maltsters. At the age of 50, after working as brew master at Abita, Orlik acted on his lifelong dream and opened Heiner Brau in Covington one week before Katrina hit. The brewery survived and since that time, Orlik’s brews have become the favorites of local chefs, including John Besh and John Folse. Heiner Brau creates custom beers for Besh’s Lüke and American Sector restaurants, and for Zea Rotisserie and Grill.
Orlik recently released a new line of beers under the name Covington Brewhouse. These were created to pay homage to local brewing traditions and are a perfect complement to Louisiana’s culture and cuisine.
NOLA Brewing Company
New Orleans
New Orleans Lager and Ale was born post-Katrina, when founder Kirk Coco left the Navy to return to his home town and take part in helping to rebuild the city. After learning that Dixie had closed its doors and New Orleans had no brewery to call its own, Coco began to make his plans. There was just one snag—he didn’t know how to make beer. He joined forces with Peter Caddoo, a former brew master for Dixie, and NOLA Brewing was born.
Following enthusiastic reviews from their first release in 2009, NOLA now offers four year-round and two seasonal brews, including Hurricane Saison, its spring brew.
Bayou Teche Brewing Company
Arnaudville
Bayou Teche beers were developed to pair perfectly with Louisiana cuisine. The LA-31 Boucanèe is brewed with cherry wood-smoked wheat, the same wood that hunters have used for years to smoke meats such and tasso and andouille. The Bière Noire is reminiscent of the café noir brew master Kartlos Knott’s grandparents would prepare after Sunday dinner.
It may take a village to raise a child, but at Bayou Teche Brewing, it takes an entire family to make beer. “When we meet beer enthusiasts at tastings,” said Knott, “they are impressed that the owners, who are also the brewers—and yes janitors and groundskeepers—are pouring the beer. Our family does everything. Everyone at Bayou Teche Brewing is passionate about crafting beer and promoting our Cajun and Creole heritage. We also celebrate with every pallet of beer our family’s good fortune to be doing something we love.”
The Tin Roof Brewing Company
Baton Rouge
Owners William McGehee and Charles Caldwell were childhood friends with a dream—to create a beer that Baton Rouge could claim as its own. Already a huge hit with the locals, Tin Roof plans to begin bottling soon so the rest of Louisiana can join in the fun.
Just steps from the Louisiana State University campus, the brewery released its first brews, Perfect Tin Amber and Voodoo Bengal SPA, last fall. Both are proudly brewed with pure Louisiana cane syrup. Tin Roof will soon release its first seasonal beer, Second Line Light.
Parish Brewing Company
Broussard
Brew master Andrew Godley operates the state’s only nanobrewery, which produces an even smaller amount of beer than typical microbreweries.
A nanobrewery generally produces less than 200 gallons per batch of brewed beer, and currently Parish Brewing produces only 50 gallons per batch. Although Godley has plans for growth within the state, he believes consumers should purchase beer locally. “Craft breweries are your neighbors, and making awesome beer is their priority ahead of profit,” he said. “[The] beers are locally made and only distributed close to the brewery. This allows for the most fresh and flavorful beer possible.”
Currently, Parish Beer offers three seasonal and two year-round brews, with three more in the works. Their beers are available throughout the Acadiana region of the state.
Pairing Tips
Chef Hallman Woods, co-owner of the new Uncle’s line of Louisiana barbecue sauces and condiments, often hosts beer pairing dinners throughout the year to highlight the products.
“Taste is very subjective, and what works for one person might not work for another,” he said. “If it tastes good, then go for it. Beer is much more versatile than wine.” Woods suggests experimenting with contrasting and complementary pairings.
“Match foods with complementary flavors, or try contrasting them and create new and unique results,” he said. Karlos Knot of Bayou Tech brewery agreed.
“Don’t worry about mis-pairing craft beer with Cajun and Creole food—beer is supposed to be fun. It’s not like pairing wine and food, where you need to know rules. Most craft beers will have an affinity for and can enhance Louisiana foods. At $7 to $8 for a six-pack, it is a luxury inexpensive enough that you can pick up several six-packs for an evening and experiment.”
3 C’s of Pairing with Beer
The best way to get started is to use the three C’s of beer pairing as a guide:
Complement -Choose a beer that has flavors similar to what you are eating. Use the tasting notes of a beer to figure it out. For example, pair a beer that has citrus notes with fruit or one that is chocolatey with dessert.
Contrast -Another option is to counterbalance your beer with the food you are eating, so that the flavors of both are enhanced. Try pale ale with gumbo or a flavorful brown ale with fish.
Cut -This is the simplest concept to master. Choose a beer that cuts through the food you choose to eat.
Andrew Godley offers this advice:
“One example of cut is to pair a hoppy, acidic pale ale with an oily, fatty crawfish étouffée.
“Every sip of the IPA (India Pale Ale) will cleanse the creaminess from your palate and prepare you for the next bite. Also, avoid highly bitter beers with hot, spicy food. The chemical that makes beer bitter will accentuate the spicy burning sensation. One of the best ways to cut spice (heat) is with a higher alcohol beer. The chemical that is found in hot pepper is soluble in alcohol.”
Get There–The Brewery Trail
Abita Brewing Company
Abita Springs
abita.com
Heiner Brau and Covington Brewhouse
Covington
heinerbrau.com
Bayou Teche Brewing
Arnaudville
bayoutechebrewing.com
Parish Brewing Company
Broussard
parishbeer.com
The Tin Roof Brewing Company
Baton Rouge
tinroofbeer.com
