re: Parish - Pros and Cons of the brewery

Ah gotcha. Demand for ghost is just insane so the DDH probably should've had a limit.

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Ah gotcha. Demand for ghost is just insane so the DDH probably should've had a limit.

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I have to imagine if he could go back and do it again he's set a limit (albeit pretty high) on the DDH Ghost... but, hindsight and all. From what I heard they didn't sell out until 2 or 3, and there weren't many people left in line. Still really sucks for them.

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I mentioned the last month after you claimed they had variety by releasing reve and maple shade just in the last month or so.

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Correct and you said it was the only time they've shown variety which isn't true. The reserves have been yearly for a while and 2/3 every day beers they have aren't IPAs. Then strawberry canebreak is usually spring time which is perfect for the weather.

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I'm saying it would be cool to explore saisons, gueuze, lambics and other types of beers throughout the year in addition to your specialty release IPAs

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So the problem is more that their variety isn't the variety you want. Which is totally fair.

What they do with their IPAs is incredible though and the hype they've built with each release justifies what they focus on.

Pro: This batch of reve is outstanding and probably the best beer they’ve ever brewed.

Y'all NOLA baws know if it'll still be available there Mardi gras weekend?

I drank plenty of Nova in Shreveport this weekend.

Brought back a 4 pack and an Abbey reserve.

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Pros: Some of the best beers being brewed in the world.
Cons: Too far from my house.

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This.

Geuze and Lambic is a style directly tied to a region and its terroir, like champagne, Bordeaux, Bourbon.

No if you mean sours, they’ve done a couple, but it’s very risky to brew clean and sour beers in the same facility and not get cross contamination.

If they wanted to do mixed fermentation sours, they probably would want to do it in a separate facility to avoid such issues.

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Yes jester king was stopped by a cantillion from calling one of their beers gueze.

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Sort of. JK went above and beyond to not call their beer specifically Geuze, so they called it Methode Geuze, after speaking extensively with Jean Van Roy. Van Roy’s opinion was of “do what you want, it’s your brewery, just don’t call it Geuze or Lambic.” So JK named it what they did. The other Belgian breweries then took offense and started chastising Stuffings at JK. Van Roy told them that basically, you had ample time to complain before they named the beer what they did, and you didn’t say a word. Now it’s a little late. He even criticized himself for not taking a harder stance on the issue.

Much ado about nothing but I understand the point from both sides. Belgians want to stop every sour maker from calling their beer Lambic/Geuze. JK wanted to pay homage to the Belgian style without stepping on toes but also wanted to come up with an American term to differentiate them with the Lambic process.

At least that’s my take of the matter.