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Started By
Message
Nice article on LA beer
Posted on 5/8/13 at 9:41 am
Posted on 5/8/13 at 9:41 am
3
Posted on 5/8/13 at 9:49 am to TigerWise
Lots of Breweries in Planning.
Posted on 5/8/13 at 10:14 am to s14suspense
You tried the Chafunkta? I had never heard of it.
Posted on 5/8/13 at 10:16 am to s14suspense
quote:
40 Arpent, Old Arabi
Opening: Fall 2013. The brewery will launch with its dark wheat Rusty Nail and Creole Red Beans and Rice Ale brewed with Camellia beans.
Cajun Fire, New Orleans
Opening: Early 2014. Rather than focus on flagship brands, Cajun Fire plans to offer at all times three rotating recipes. Test beers have included a Honey Ale, a Root Beer Ale and a Blueberry Lemon.
The Courtyard Brewery, New Orleans
Opening: By the end of 2013. A tap room serving six to eight original beers with a focus on highly hopped IPAs.
Gnarly Barley, West of downtown Hammond
Opening: Before the end of the year. The newcomer plans initially to sell beer in New Orleans, Baton Rouge and on the north shore.
Great Raft, Shreveport
Opening: August 2013. The initial launch in the Shreveport area will include a lager and an ale. Great Raft hopes to expand to New Orleans and Baton Rouge within a year of opening.
Mudbug, Thibodaux
Opening: Around October 2013. Two beers, including a King Cake Ale, will be part of the initial launch.
Old Rail, Old Mandeville
Opening: Early July 2013. The brewpub will have seven beers on tap.
Red River, Shreveport
Opening: July 2013. The brewery will launch Louisiana Hay Ryed, an American Wheat with spiciness from rye, in the Shreveport area. An expansion to New Orleans isn’t planned before 2015.
Really glad more breweries are opening up, however....
It appears that some of the new breweries trademark beers are fruit/additive beers. Just my personal opinion, but i believe a good brewery should have your basic beers, but brewed very well, in order to last. As i say this, i think of Parish Canebrake, which started strong with their cane syrup ale. But they impacted the Louisiana scene heavily with Grande Reserve and Farmhouse IPA, and soon Envie could be coming out in other parts of the state.
Cajun Fire, for example, is one i'd be worried about. Their 3 brews are "adjunct" type brews. I hope they are good, but personally, if i were to start a brewery, i'd roll out with high quality, very good standard type ales. Like a great IPA, Pale Ale, Belgian, Saison, Rye Ale, Wheat, etc...
Don't take me the wrong way, i'm not criticizing breweries that i've never tasted. I hope all of them become outstanding breweries, and we have our own south coast beer explosion. I'm just thinking in terms, of what i would do, if i had the money and the time to start my own brewery.
Posted on 5/8/13 at 10:18 am to BugAC
quote:
Louisiana Hay Ryed
great name for a beer
Posted on 5/8/13 at 10:23 am to BugAC
Nothing like good competition to bring out greatness.
Posted on 5/8/13 at 10:23 am to Y.A. Tittle
quote:
Chafunkta?
I had it at the N.O. beer festival and really liked both of the brews that I tasted.
Posted on 5/8/13 at 10:26 am to Dire Wolf
quote:
Nothing like good competition to bring out greatness.
Agreed.
Posted on 5/8/13 at 10:27 am to notiger1997
quote:
I had it at the N.O. beer festival and really liked both of the brews that I tasted.
Same here. The Voo Ka Ray IPA was really good. Didn't care too much for the Vanilla Coffee Porter. It tasted too vanilla-y. Too sweet for my tastes.
Posted on 5/8/13 at 10:29 am to BugAC
I agree Bug. For a brewery to succeed, they don't need to reinvent the wheel. Just do what you do really well consistently.
Posted on 5/8/13 at 10:31 am to LoneStarTiger
quote:
I agree Bug. For a brewery to succeed, they don't need to reinvent the wheel. Just do what you do really well consistently.
I think they need to do both.
It's ok for a brewery to have a little shtick when it comes to ingredients or naming of the beer. Still has to be a good beer though.
Posted on 5/8/13 at 10:36 am to s14suspense
quote:
I think they need to do both. It's ok for a brewery to have a little shtick when it comes to ingredients or naming of the beer. Still has to be a good beer though.
Exactly, you dont need to reinvent the wheel, but you do need to do something that helps you stick out. No matter how the good (or bad) the beer is, there has to be a selling point. Look at tin roof, they make average beer, but because they are the only br brewery they seem to be making $.
Posted on 5/8/13 at 10:36 am to LoneStarTiger
quote:
I agree Bug. For a brewery to succeed, they don't need to reinvent the wheel. Just do what you do really well consistently.
I'd just like to see more plain old Stouts, and IPA's, and Pale Ales. The great thing about brewing, is that there is more than enough variety in grains/hops/yeast to be able to create a near infinite amount of different standard ales, without needing adjuncts.
However, i will admit, certain adjuncts does enhance some beers.
But if i'm going to make a stout as one of my first rollout brews, i'm not going to start with a vanilla oak, cherry stout. I'd go with Russian Imperial, Oatmeal Stout, American Stout, Cream Stout. And then, once i get a following for that stout, then think about infusing your stout with Coffee, or bourbon or whatever.
Again though, i feel i'm being too nitpicky. Just my preference if i took the chance to start a brewery.
Posted on 5/8/13 at 10:37 am to rutiger
quote:
, but because they are the only br brewery
for now....
Posted on 5/8/13 at 10:40 am to Y.A. Tittle
quote:
You tried the Chafunkta? I had never heard of it.
Yes. The Voo Ka Ray IPA is very good. And the Old 504 Coffee Vanilla Porter is fantastic. Wonderful balance of coffee and vanilla with neither overpowering the other.
Posted on 5/8/13 at 10:44 am to BugAC
quote:
Red River, Shreveport
.... An expansion to New Orleans isn’t planned before 2015.
They're rather optimistic. I hope they reach this mark.
This post was edited on 5/8/13 at 10:45 am
Posted on 5/8/13 at 10:45 am to tetu
quote:
They're rather optimistic. I hope they reach this mark.
Yes it is.
Posted on 5/8/13 at 10:47 am to BugAC
quote:
I'd just like to see more plain old Stouts, and IPA's, and Pale Ales. The great thing about brewing, is that there is more than enough variety in grains/hops/yeast to be able to create a near infinite amount of different standard ales, without needing adjuncts.
However, i will admit, certain adjuncts does enhance some beers.
But if i'm going to make a stout as one of my first rollout brews, i'm not going to start with a vanilla oak, cherry stout. I'd go with Russian Imperial, Oatmeal Stout, American Stout, Cream Stout. And then, once i get a following for that stout, then think about infusing your stout with Coffee, or bourbon or whatever.
Again though, i feel i'm being too nitpicky. Just my preference if i took the chance to start a brewery.
I agree with this. I suppose from a marketing standpoint, I understand why folks think they need to come out of the gate with something gimmicky to get them noticed. I just wish it wasn't the case, and they'd be more focused on doing something a bit more basic and traditional, and doing it well, first.
Posted on 5/8/13 at 10:49 am to BugAC
quote:I'd like to see a good local IPA. Something we don't have yet. Hopitoulas was a step in the right directions, but it's still nothing to brag about to out of towners.
I'd just like to see more plain old Stouts, and IPA's, and Pale Ales.
Hell, do we even have a LA brewed stout in can/bottle yet?
Posted on 5/8/13 at 10:50 am to tetu
Nope
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