NOLA Brewing Launches Rebirth Pale Ale to Benefit Roots of Music


NOLA Brewing Introduces Rebirth Pale Ale Benefiting The Roots of Music

Official Release Party Wednesday, April 16


For the past five years, NOLA Brewing Company has been bringing the history and tradition of beer back to New Orleans. Founded on the concept of helping rebuild and develop commerce in post-Katrina New Orleans, the NOLA based brewery offers a variety of beers made with the finest available hops, malts and unique yeast blends.

Continuing in this tradition, NOLA Brewing is proud to unveil its latest brew – Rebirth Pale Ale on draft – benefitting The Roots of Music.  The company’s first pale ale pays tribute to the Rebirth Brass Band while supporting music education for New Orleans’ youth through the non-profit organization, co-founded by Rebirth drummer, Derrick Tabb and Allison Reinhardt.

Rebirth Pale Ale Tap Handle

“We decided to name the brew Rebirth for a number of reasons,” explains Kirk CocoCEO of NOLA Brewing. “A big part of the meaning comes from the rebirth of the city post-Katrina and being a part of that process. Another is that the Rebirth Brass Band is a shining example of music from our city. We wanted to give back to the community with our beer, and The Roots of Music was a perfect fit – helping kids in the city where music education is vital, and supporting the music everyone at the brewery loves!”

Derek Tabb adds, “We’re excited and honored that NOLA Brewing would pick us to represent them in its latest beer, while also supporting an organization that’s most near and dear to our hearts.”

In celebration of the release, the brewery invites imbibers to sample the new beer on Wednesday, April 16 at 5 p.m. in the taproom at 3001 Tchoupitoulas Street.  Admission is free and open to the public (21+up) and will feature complimentary light bites, live entertainment

and $3-$7 beers. In attendance will be the talented kids from The Roots of Music Marching Crusaders along with Derrick Tabb and members of the Rebirth Brass Band.


Rebirth Pale Ale is a sessionable, American-style pale ale that uses five different malt varieties and desirable hops including Cascade, Simcoe and Citra. The pale ale is wonderfully balanced

and its flavorful hop taste and aroma allows for more than one indulgence at a time, coming in at only 5% ABV.

To help raise money for The Roots of Music’s mission to teach, support and empower New Orleans’ youth through music education, a portion of all beer sales at the release party, as well as a portion of ongoing retail sales of Rebirth Pale Ale, will be donated to the organization. Stay tuned for a soon-to-be released 6 pack 12 oz. can set of theRebirth Pale Ale to debut this summer. For more information on NOLA Brewing visit



About The Roots of Music

Co-founded in 2007 by Rebirth Brass Band drummer Derrick Tabb and Allison Reinhardt, with programming beginning in 2008, New Orleans-based non-profit organization, The Roots of Music’s mission is to teach, support and empower New Orleans’ youth through music education, academic support and mentorship, while preserving and promoting New Orleans’ unique musical and cultural heritage.  The Roots of Music provides year-round free music education to low income kids 9-14 years of age aiming to teach students the necessary skills to continue New Orleans’ unique musical tradition.  Free academic and musical instruction is provided, as well as all instruments, transportation and daily hot meals.  The Roots of Music annually serves more than 100 children living all across Orleans Parish and attending over 40 different schools.

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New FDA rules may cut long-standing ties between beer makers, farmers


BANGOR — America’s booming brewing industry and farmers alike are bothered and befuddled by a proposed U.S. Food and Drug Administration rule change that could alter a partnership that dates back to Neolithic times.

In Maine and across the country, brewers and farmers have formed handshake agreements: Brewers brew beer, producing barrels or truckloads full of heavy, wet spent grains. These grains have been heated up to extract sugars, proteins and other nutrients that go on to make beer. The process is called mashing. The spent grains are a byproduct — with no real usefulness purpose left for the brewer.

To the farmer, spent grains are a valuable dietary supplement for their livestock. It’s common for breweries to reach out to local farms to offer up their spent grains as animal feed. Most often, farmers are happy to oblige, picking up the spent grains themselves a few times per week. Little or no money exchanges hands during these deals. Brewers are glad to get rid of the grain, and farmers are glad to take it off their hands.

Andrew Geaghan of Geaghan Brothers Brewing Co. in Bangor, a company that brewed more than 15,000 gallons of beer in 2013, said each batch of beer uses about 350-500 pounds of grain per batch. At the end of the mashing process, it comes out even heavier because it’s saturated with water.

via New FDA rules may cut long-standing ties between beer makers, farmers | Sun Journal.

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Louisiana Brewery Trail: Brewmaster for a Day Promotion

Hey BrewDats! In conjunction with their promotion of the Lousiana Brewery Trail, the Louisiana Office of Tourism has partnered with Abita Brewing to bring one lucky winner to the Northshore to be a Brewmaster for a Day.



- Abita limo transportation
- VIP Abita brewery tour with an Abita team member
- Brew a “test batch” with Abita Brewmaster or brewer (recipe will be chosen before hand)
- Customized “Brewmaster for a day” Abita work shirt
- Lunch at Abita Brew Pub with an Abita team member
- Abita gift basket ($150 value)
- Private beer and food pairing at a local restaurant with an Abita team member (Either Wino’s and Tacos in Covington or a restaurant in New Orleans)

Plus the following courtesy of Louisiana’s Northshore:

- 2 night stay at the Comfort Inn and Suites in Mandeville, LA
- Guided Kayak tour for two with Bayou Adventure
- Bicycle rental for two for riding the Tammany Trace
- Dinner for two at Old Rail Brewing Company
- Breakfast for two at Liz’s Where Y’at Diner
- $500 pre-paid credit card upon check-in to help cover travel costs

How do you register to win? Simply by visiting the Louisiana Brewery Trail Brewmaster for a Day website and watching the Louisiana Brewery Trail video to unlock your entry form.

Also check out another cool Untappd promotion and pint glass giveaway!

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Miller Fortune Release Party


Crescent Crown Distributing was gracious enough to invite us to their release party for Miller’s newest beer Miller Fortune, a more malty, complex flavor hinting at bourbon. It sports a respectable 6.9% ABV, and we found it to be a maltier, breadier version of Miller’s signature flavor. A golden lager, served in it’s signature highball glass, it was a very mellow, drinkable brew.


We had a blast spinning the prize wheel and watching an advance sneak peek at the commercials.



Beer drinkers who find it difficult to find themselves trying overtly dark or hoppy brews will enjoy this one. It’s a great beer to get those guys and gals out of their comfort zone and to try something different.


Thanks again to Crescent Crown Distributing and Miller-Coors for having us!


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Bayou Teche Brewery wins Silver Medal



Arnaudville, January 23, 2014 – Acadiana’s Bayou Teche Brewing’s recently released Loup Garou stout was recently awarded a silver medal in the Wood Aged Ale category of the annual World Beer Championships.  The competition, held by the Beverage Testing Institute is open to commercial beer brewers worldwide.  Beers are judged on a 100 point scale, and are evaluated by professional judges in a tasting room designed to minimize distractions.  Additionally the judges taste the beers blind – aware only of the category of beer, not the brand.  Said Bayou Teche’s brewmaster, Karlos Knott, “We have just released our Loup Garou beer and we just got the news and are still celebrating with a few of the bottles we had left at the brewery – we are just thrilled.”

The ale scored 87 points, and the tasting notes rated Loup Garou as highly recommended.  The judges’ notes also state that the beer has a black brown color and a dense aroma of wood charcoal, over roasted coffee, and burnt popcorn.  The beer finishes with a supple, dryish medium-to-full body and a finely carbonated cigar ash, grilled mustard greens, molasses and cocoa powder.

“For generations, Cajuns have told their children to hurry to bed or Loup Garou was going to get them”

Said Knott, “For generations, Cajuns have told their children to hurry to bed or Loup Garou was going to get them – my brothers and I were scared by threats of his arrival by our parents and grandparents.”   Brewmaster Gar Hatcher says that the stout is brewed with werewolf-sized helpings of chocolate and roasted Belgian malts, brown sugar, and hops, then the ale is finished on oak.   The brewers suggest that this skillfully crafted, Belgian-style stout is ideal for sipping on well past bedtime, waiting on the fabled Loup Garou.

The beer, like all of Bayou Teche’s ales are designed to go with the Cajun and Creole foods the brewers grew up with.  Knott suggests raw oysters as the perfect foil for the stout.  Says Knott, “We often slide a freshly shucked oyster in a shot glass and top it off with Loup Garou – that’s why there are so many oyster shells behind the brewery.”  The brewery also suggests pairing their new offering with Brie and French Triple-Crème style cheeses, smoked salmon or trout, dried country ham, a classic Rueben sandwich and rich vanilla ice cream.

Knott says that this is Bayou Teche Brewing’s fifth silver medal win at the competition in the brewery’s four year history.  The brewery’s distribution has grown and their beers are now available in Louisiana, Mississippi, Arkansas, Alabama, Florida, Georgia and New York.  Loup Garou is limited release for the brewery and only one batch is brewed a year.  Loup Garou stout is available currently available in bottles and on tap locally.

For more information contact Karlos Knott at (337)303-8000; 1106 Bushville Hwy, Arnaudville, LA 70512;


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Beer of the Week – A Lazy Magnolia “Three-fer”

Lazy Magnolia is one of my favorite local breweries. Nestled in Kiln, Mississippi, proprietors Mark and Leslie Henderson brewed their first batch in January of 2005 after years spent home brewing beers that friends raved over. They are Mississippi’s oldest packaging brewery and the first in the state since Prohibition. If you came to last year’s Bayou Beer Festival, you probably had the pleasure of trying some of their brews – and many of you asked “Where can I buy more?” Sadly, at that time, the only brew from Lazy Magnolia that was being distributed locally was their Southern Pecan (a damned fine nut brown ale!)

A damned fine Trio!

A damned fine Trio!

Now however we can tell you that Lazy Magnolia is officially in our market, with Buquet Distributing bringing a healthy supply of their brews to local retailers, including Cannata’s Family Markets. Look for six packs of their Jefferson Stout, Southern Hops’pitality and Timber Beast in your local retailers.

Joy! Rapture!

Timber Beast – Rye Imperial IPA




We’ll kick off this gauntlet with Timber Beast, Lazy Magnolia’s Rye IPA – actually an Imperial India Pale Ale. It poured a lovely golden amber with a nearly an inch of off white head that left swaths of lovely lacing in the glass. Gotta love that! The nose was sharp, piney hops, resin and some citrus. The flavor followed the nose closely -grapefruit, rye spices, orange/citrus with a slight biscuity, malty backbone. The medium carbonation left a thick-feeling with a dry finish – a little astringent.

If you’ve never had a brew with rye as a key ingredient, you owe it to yourself to try this one. I really love what the spiciness of the rye does for a beer. Timber Beast features Zythos, Nugget, Cascade, Centennial hops along with Rye, Pale Malt, Carapils, Caramel grains. Sporting an IBU of 80, which is balanced by all those grains, this makes for a smooth, drinkable Imperial IPA. We give it 4.5/5

Jefferson Stout – Sweet Potato Cream Stout


The first time I had Jeff Stout was at the Avenue Pub along with my padnuh the Beer Buddha – and I was instantly impressed. It pours an inky brown, nearly black with ruby highlights and sports a pinky’s width of tan foam which receded quickly to a thick ring that left slight lacing in the glass. The nose was chocolate/toffee, toasted malts, bread with some coffee roastiness. Again, the flavor was in sync with the nose – brown sugar, candied sweet potatoes (which maybe is just from me KNOWING that there’s sweet potatoes in it,) caramel, chocolate. Smooth and malty but not overtly sweet. The body and carbonation is medium – actually a little more thin than I had remembered.

Sporting an IBU of just 25, and an ABV of 4.65% – it’s extremely quaffable. Overall a really great stout. We give this one 4/5

Southern Hops’pitality – India Pale Ale



Our American IPAs are generally more robustly hopped than their European brethren. Southern Hops’pitality however sports an IBU of 60 which isn’t off the charts. Lazy Magnolia’s website tells us that they use Zythos, Nugget, Cascade, and Centennial hops in this easy drinking IPA. Poured a golden, copper and  slightly amber with an inch or so of soapy, white foam that quickly faded but left decent amounts of lacing as I imbibed. The nose presented copious amounts of citrus – Grapefruit, lemon, tangerine – along with the expected piney, grassy resin we all love. The first taste was a mix of citrus and hops – but this beer doesn’t clobber your tastebuds with hop domination. It’s maltiness - Rye, Pale Malt, Carapils, Caramel – balances the hops’ presentation. Yes … there’s my Rye again! Mmm!

Crisp and dry, there is a very light carbonation that doesn’t overpower the flavors. For those of you who tend to shy away from IPAs, this is a great one to try! This one gets 3.5/5



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Beer of the Week – Rogue Juniper Pale Ale

The history on this beer states:

“The Turkey was named the official bird of the Rogue Nation in August 2007. To commemorate the momentous occasion, Rogue Juniper Pale Ale was dedicated to “the turkey in each of us.” An axe and the dedication have been added to the serigraphed 22oz bottle and Juniper Pale Ale tap stickers.

Beer & Turkey

To hell with Drunk Chicken … Drunk Turkey is the new fad.

Rogue Juniper Pale Ale was dedicated to “the turkey in each of us.”

The Pilgrims were ale drinkers and most likely enjoyed beer at the first Thanksgiving. Juniper Pale Ale, like all Rogue products preserves water by using more ingredients, contains no chemicals, additives or preservatives and uses Free Range Coastal Water.”  –

I had no idea the turkey meant so much to the guys at Rogue, and while I find the turkey one of the most visually amusing animals out there (falling short of the giggle-inducing Proboscis Monkey,) I felt myself compelled to try this one. Perhaps it was the lack of turkey leftovers in my fridge that harkened me to try it and salute the flightless wonders.



Juniper BerriesI had a Juniper IPA in the Samuel Adams mix pack over the Christmas holidays, and for the life of me I could not find a reference point for the flavor of the juniper berries. Since then, however, I’ve discovered that juniper berries are used to spice gin … and not being a big gin aficionado, that came as a surprise to me.

This beer was a bit different from the Sam Adams variety. A pale golden brew sporting a egg-shell white, foamy head, it was mouthwateringly refreshing. There were some very fine yeast particles floating in and around the crisp carbonation. Spruce on the nose mingled with lemon and grains of paradise, giving the overall experience a floral, spicy and fruity nose.  Overall, this one was really enjoyable – brought thoughts of Springtime to mind, and it’s quite drinkable. Nothing too amazing, but still one you want to try if you’re a hophead.

- Joel

5.30% ABV
38 IBU
65 AA
8.5º Lovibond

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Beer of the Week – Sierra Nevada Celebration

How many of you remember 1980?

The year Sierra Nevada Brewing Company was founded. Way, way back in these dark ages of craft beer, Sierra founder Ken Grossman was brewing hoppy, flavorful beer in Chico, California. We take craft beer for granted these days, but imagine a time before cell phones, flat screens and hundreds of bottles of craft beer lining the shelves of your local store. The Brewer’s Association lists close to 2,400 breweries in operation in 2012, but way back before it was popular Mr. Grossman was blazing a trail.

In the winter of 1981 Grossman brewed the first batch of Celebration Ale featuring the first hops of the growing season. According to the brewery, over 90 percent of the world’s hop harvest happens between Aug. 31 and Oct. 31. All of these hops are used throughout the calendar year, but fresh hops “are the freshest dried hops to come from the fields, typically within seven days of harvest.”

So, is there a noticeable difference between hops used on November 1, one day after harvest and hops used on July 1,nearly one year after harvest?


The answer is simple. HELL YES.

Celebration is a “fresh hop” ale, but it’s not a “wet hop” ale. Wet hops are undried, packed and shipped from the field within 24 hours of harvest. We think of hops like dry kitchen spices—the flavor of thyme or rosemary right after the jar is opened is far more intense than it is six months later. The same can be said for hops. There are ways to control the way hops age and to reformulate and readjust as some of the aromas fade, but there’s nothing like the magic of the first bales of hops as fresh as can be. That is the stuff dreams are made of!

Celebration Ale is one of the earliest examples of an American-style IPA and one of the few hop-forward holiday beers. Famous for its intense citrus and pine aromas, featuring Cascade, Centennial and Chinook hops.


This brew poured redder and denser than many IPAs. Little bits of sediment bobbed about, adding visual interest. As the head receded, off-white lacing coated the glass. The nose was of citrus, pine and damp earth with a caramel sweetness lurking somewhere beneath it all. Pine, grapefruit with a slightly sweet finish, this brew keeps itself in check. Boasting 6.8% ABV and 68 IBUs, this one impressed me greatly – I’ve turned quite a few padnuhs on to this one, and none have told me they didn’t like it.

Try to find this one before it’s too late, you won’t regret it. Hurry, before there are no Holidays left to celebrate.


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Bayou Teche Brewing Brews Collaboration Beer with French Brewery La Bambelle

 October 21, 2013

French Bomber Label_v1_BW-01

Bayou Teche Brewing is releasing their first collaboration beer, Bayoust.  Collaboration beers are currently very popular in the craft beer industry – they are special edition, limited release beers that are crafted by breweries working in partnership.   This Cajun brewery’s first collaboration beer is appropriately with a brewery located in their ancestral homeland, France.

The beer is named Bayoust, and was brewed collaboratively with the Brasserie La Bambelle located in the cultural region of Brittany France – in the small town of St. Gravé.   Bayou Teche Brewing’s Gar Hatcher, along with Louis Michot as a translator coordinated the recipe with the French brewers on Skype.  The Brewer at La Bambelle, Gwennolé Legalloudec had worked out a basic recipe using grains native to each country.   Buckwheat grows near the brewery in France, while corn is a native plant to the US, and the American brewers helped tweak the recipe to allow for Louisiana tastes.

Brasserie La Bambelle is a true farmhouse brewery.  Located on a family farm in Brittany, the brewers grow much of their own gains and hops for their beers and malt much of their own grain.  The brewers at Brasserie La Bambelle’s goal are to one day make their own beer with their ingredients they have harvested themselves.  Their aim is to one day be totally self-sufficient and autonomous on their farmhouse brewery.  The brewery’s current beers are La Chervad, a blonde ale, La Filaj, a red beer, and La Camber, a black ale.

Said Bayou Teche Brewing’s Louis Michot, “When we were approached to do this collaborative beer with Brasserie La Bambelle, we thought about how appropriate it was for our first collaboration beer to be with a true French farmhouse brewery.  The brewers there have a very similar brewing philosophy to ours, and we both are rural, agrarian concerns.”

The beer was called Bayoust to reflect the importance of the Bayou Teche, which runs behind the Arnaudville brewery, and the River Oust, which flows near the Brasserie La Bambelle.  The artwork on the label was created by Byron and Cory Knott of Bayou Teche Brewing.  They sought to create a medieval woodcut quality to the label, keeping it similar to the labels of La Bambelle’s.  The duo thought the style was also appropriate for a beer that had originations in Europe.  The label is of a landscape divided by a waterway – on one side of the water buckwheat is growing for France, on the other corn for Louisiana.  The water way is actually a outlining of the Bayou Teche monument in Breaux Bridge and alludes to the Atlantic Ocean that separates Acadiana from France.

French brewer Gwennolé says that the buckwheat lends a very earthy and cereal taste to the beer, which he describes as very appropriate for a beer with rural origins.  The initial batch of Bayoust will be released in France, at La Bouge d’Or Festival in Redon.  The festival is October 24th thru 27th and a delegation from Arnaudville will be going.

The Arnaudville delegation has been working with the Articulteurs program that began in Brittany France.  Together they are working to implement the French program in the brewery’s hometown of Arnaudville.  Les Articulteurs is strategy which places culture at the heart of local development.  The original plan was established in the town of Redon et Vilaine, around an innovative concept combining culture, economy and social cohesion – what the creators suggest is a cultural -territory venture.  The delegation from Arnaudville will be there all week to celebrate and also to finish the work started earlier this year with Les Articulteurs in implementing the plan in their hometown of Arnaudville.  The group includes local artists, musicians, businessmen and other interested individuals.  While there the delegation play Cajun French music, help in the creation of art in the French community, and will attend La Bouge d’Or Festival and help in the release in the collaboratively brewed beer.

The Bayou Teche Brewing American release of Bayoust will not be until April.  The Arnaudville Brewery will brew an identical batch of the one brewed at La Bambelle, package it with labeling and packaging legal for the United States.  Said Louis, “We plan to release it in time for all of the spring festivals in Louisiana during April.”  Louis says that this beer celebrates the centuries of cultural and historic collaborations, and also new and old friendships from across the Francophone world.

For More Information Contact Karlos Knott at (337) 303 8000 or

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New Craft Beer Study

The craft beer industry as a whole has seen tremendous growth in the last decade.  Craft beer was previously tough to find and not a big seller.  Now you seen store shelves stocked with as much craft beer if not more than traditional light styles like Bud, Miller and Coors.  The interest into craft beer is growing both in the United States and throughout the world.  The students and professors at the Hospitality Program at Kendall College both agreed that craft beer is something they were both interested in learning more about.  The result of this curiosity resulted in an in-depth study into the craft beer industry that also resulted in a wonderful infographic that can be seen here.  This study looked at many aspects of the craft beer industry including the growth of the industry as a whole, jobs within the industry, food pairings that paired well with craft beer styles, the diversity of craft beer styles and also consumers opinions on craft beer.  Some highlights of their findings include:


  • The sales of craft beer in 2007 amounted to 5.7 billion.  By 2012 that number doubled to just over 12 billion.  Industry experts believe that number will triple to nearly 40 billion by 2017.  That is some extremely impressive growth numbers over a short period of time.  Very good news for the craft beer industry.
  • Craft brewers and brewpubs provide 103,585 jobs in the United States alone.  The craft beer industry actually saw growth during the recession and opposed to many other industries that were negatively affected.
  • Craft beer and food go extremely well together.  Different styles pair better with different foods than others. If you like drinking Saison beers, try pairing it with a light food like a salad.  If you are more into darker beers like Brown ales, try pairing it with grilled cheese or other warm sandwiches.
  • 36% of all consumers drink craft beer.  That number has risen dramatically in the past decade when light beer drinking dominated the market.
  • 45% of consumers would try more craft beer if they knew more about them.  This shows it’s important for craft beer makers to market their product effectively into markets while also educating their consumers.
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