Tap Into Louisiana’s Best Breweries
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by Kerri Andersen
The craft beer industry in Louisiana is booming.
Thirty-seven breweries cover the state with more to come. The sudsy offerings are as unique as the regions they hail from, influenced by regional flavors and preferences. Sipping a cold one at a festival or tailgate party is as much a part of our culture as the distinct cuisine Louisiana is renowned for. Pairing the right beer with your favorite Creole and Cajun dishes will indulge your taste buds. We asked chef and beer aficionado Jay Ducote to lend his culinary expertise and choose his favorite Louisiana beers to complement the dishes we love to eat.
Blackened Fish
Gnarly Barley Brewing – Jucifer
This juicy and smooth beer brewed in Hammond has tropical aromas with layers of tangerine, papaya, and grapefruit. Jucifer’s bright and juicy hops and touch of citrus produce a hazy IPA that combines well with all fish, but especially the decadent flavors of blackened seafood. Its soft mouthfeel is the perfect partner to spicy blackened seasoning.
Seafood Boil
Urban South Brewery – Paradise Park
Paradise Park is an American lager and a New Orleans favorite. Described as light, uncomplicated, and with an almost springtime feel – it’s often found buried under the ice in coolers at a seafood boil, and for good reason. It’s perfect for the Louisiana climate. Pair it with anything that you’d drink a domestic beer with – but especially boiled crawfish, shrimp, or crabs. Fun fact: it’s named after a trailer park in the founder’s hometown.
Boudin and Cracklins
Parish Brewing – Ghost in the Machine
No trip through Broussard is complete without a stop for straight from the fryer cracklins and delicious boudin. It’s no surprise that the region also produces a double India pale ale tailor-made to sip with crispy cracklins and our famous pork and rice Cajun sausage. A nice sip of the slightly pungent and bitter Ghost in the Machine with citrusy hops washes Acadian cuisine down in the most delicious way!
Gumbo
Great Raft Brewing – Reasonably Corrupt
A bowl of gumbo and a beer just might be the most iconic of all Louisiana partnerships. Recipes and roux styles may vary by region (and family), but everyone agrees a cold brew is the go-to beverage to accompany gumbo. Reasonably Corrupt is a dark lager brewed in Shreveport. Its roasted maltiness pairs beautifully with a dark roux. The sweeter, fuller-bodied version of a premium lager has a smooth and crisp finish that balances the spiciness and complexity of a good gumbo.
Beignets
Rally Cap Brewing – Wendy Peffercorn
Is there anything more decadent than steaming hot beignets dusted with a mountain of powdered sugar? While coffee might be the first beverage that comes to mind to drink with this popular Louisiana treat, the right beer will take your taste buds to a whole new level. Wendy Peffercorn is a golden milk stout brewed in Baton Rouge. It’s conditioned over coffee, vanilla, and cacao for a roasted malt flavor and aroma. The addition of milk sugar adds a touch of sweetness, making it the perfect accompaniment to indulgent fried dough and confectioners’ sugar.
Jay Ducote is a chef, traveler, speaker, storyteller, and TV host. He has appeared on The Food Network, the Travel Channel, ESPN, and is currently writing his second book. Follow his culinary adventures @jayducote on Instagram and all other social platforms.
