Monday, March 17, 2014

World Of Beer Coming To Metairie

Just received confirmation via a couple of damn reliable sources that Metairie will be getting a World of Beer.  Looks like they are currently building at 4100 Veterans Blvd.  Stay tuned to this awesome news!   If I hear more I will let you know!
The Beer Buddha

Sunday, March 16, 2014

Google 360° Tour of Bayou Teche Brewing

Have you ever wished you could tour a brewery but weren't able to get there?  Maybe you live in a different state.  Maybe the brewery is hours away and you don't own a car.  It doesn't matter.  For whatever reason you can't get there.

For those of you who have been itching to check out Bayou Teche's brewery but haven't been able to here is a cool opportunity to do so and you don't even have to leave the comfort of your beer fridge.

I got an email from Stephen Young who attended the book signing at Maple Street Books the other night and he is a local photographer.  He shot a Google 360° view of the brewery and it is truly awesome.  You start in the tasting room seeing Laurin Knott double fisting some beer and Karlos and Byron jamming out.  You can tour the entire brewery and also check out the water waste treatment and crawfish pond in the back!  Grab a Bayou Teche beer and Enjoy!

Google tour created by


The Beer Buddha

Wednesday, March 12, 2014

Brooklyn Brewery Mash Events Return to New Orleans

Got this email from Brooklyn Brewery today!
Award-winning craft brewery visits New Orleans to celebrate neighborhood culture, emerging artists and local food scene in weeklong series of food, beer and
community events
New Orleans, LAMarch 29 – April 5, 2014
 What: The second annual Brooklyn Brewery Mash tour hits New Orleans, March 29 - April 5 to celebrate what’s next in food, film, comedy, music, books and beer. The Mash tour is the largest traveling food, beer and arts festival, stopping in ten US cities as well as London and Stockholm in 2014. Brooklyn Brewery has collaborated with New Orleans chefs, artists and craft brewers to create one-of-a-kind entertainment experiences for the whole community to enjoy. 
In partnership with Slow Food USA and select event partners and performers from both Brooklyn and New Orleans, the weeklong series features exclusive dinners, concerts and lots of craft beers.  New Orleans Mash partners include: Chef Eman Loubier (Dante's), Marnie Stern, Pauline and Stephen Patterson (Trèo), David Blossman (Abita Brewing Company), Chef Kirk Coco (New Orleans Lager and Ale Brewing Co.), Pizza Delicious, Grow Dat Youth Farm, NOLA Brewing, The Avenue Pub, The Howling Wolfe, D.B.A., Dirty Coast, St. James Cheese and One Eyed Jacks. 
Who: Various spokespeople and Mash tour partners, including:
·         Steve Hindy, President and Co-Founder of Brooklyn Brewery, who will discuss his new book, The Craft Beer Revolution offering insight and perspective as a pioneer of America’s craft beer movement.
·         Brooklyn Brewery Chef Andrew Gerson has joined forces with New Orleans’ own Chef Eman Loubier and Chef Brent Tranchina to offer unique community dining experiences that celebrate local flavors and explore alternative eating spaces in New Orleans.
Where/When:  Check out the list of events for #NOLAMash March 29 - April 5, 2014 below.
Watch:  Check out the Mash video trailer, link here.
Mash tickets are available at
For information, press passes or interviews with Brooklyn Brewery or any of the Mash partners, please contact Robert Woods at (212) 601-8189 or
New Orleans Mash Tour Schedule
Saturday, March 29, 2014
What and Who:  Chef Andrew Gerson will bring his beer experience and pairing knowledge to the good people of NOLA. Armed with some of his favorite pairings from his journeys on the Mash tour Andrew speaks to the delicate balance of malt and hops and how they interplay with the meals you are planning to make.
·         WhereRouses, 400 North Carrollton Avenue New Orleans, LA
·         When:  Starts at 4:00 PM
·         What and WhoArmed with some of his favorite pairings from his journeys on the Mash tour, Brooklyn Brewery Chef Andrew Gerson speaks to the delicate balance of malt and hops and how they interplay with the meals you are planning to make.
·         Where:  Winn-Dixie, 401 North Carrollton Avenue New Orleans, LA
·         When:  Starts at 6:00 PM
Sunday, March 30, 2014
  • What and Who:  Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. Enjoy some delta blues and Appalachian stomps at this laidback late-afternoon picnic among hundred year old cypress, oak and palm trees. There will be lots of deliciousness, a farm tour and enough beer for all.
  • Where:  Grow Dat Youth Farm, 150 Zachary Taylor Drive New Orleans, LA
  • When:  Starts at 5:00 PM (Tickets: $65)

Tuesday, April 1, 2014:                                              
  • What and Who:  Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer brothers including Kirk Coco (NOLA Brewing) and David Blossman (Abita Brewing Company) to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Then they’ll look ahead to the future of good beer and talk about the challenges and opportunities that lie ahead for American craft beer.
·         WhereNOLA Brewing, 3001 Tchoupitoulas Street New Orleans, LA
·         When:  Starts at 7:00 PM (Tickets: $6) 
Wednesday, April 2, 2014:
·         What and Who:  With a resume longer than a Garrett Oliver recipe, Brooklyn Brewery Technical Director Mary Wiles, a certified brewmaster in her own right, can answer all of your zymurgy questions. Sample some of our rarest brews, including Mary's Maple Porter, a Brewmaster's Reserve we created using Mary's own maple syrup.
·         Where:  The Avenue Pub, 1732 St. Charles Avenue, New Orleans, LA
·         When:  Starts at 7:00 PM (Tickets: Free)
·         What and Who:  In true Brooklyn style, Brooklyn Ha Ha introduces some of the NYC standup scene’s best under-the-radar talent and brings their act to the looser, more freewheeling environment of a rock club. Also performing will be up-and-comers of the NOLA comedy world.
·         Where:  The Howlin Wolf, 615 Toulouse Street New Orleans, LA
·         When:  Doors at 9:00 PM (Tickets: $10)
Thursday, April 3, 2014:
            Found Footage Festival
  • What and Who:  The Found Footage Festival celebrates its tenth anniversary with a brand-new show and DVD (Volume 7). Hosts Nick Prueher and Joe Pickett, whose credits include The Onion and the Late Show with David Letterman, are excited to show off their new lineup of found video clips and live comedy.
  • Where:  One Eyed Jacks, 615 Toulouse Street New Orleans, LA
  • When:  Starts at 7:00 PM (Tickets: $12)
Friday, April 4, 2014: 
  • What and Who: This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans.
  • WhereSurprise location, announced day-of
  • When:  Starts at 7:00 PM (Tickets: $65)
Saturday, April 5, 2014: 
·         What and Who: Send off a whirlwind week of Mash fun with our closing party at Howlin’ Wolf. Opening act Native America, Brooklyn rocker Marnie Stern, food trucks, a Dirty Coast apparel collaboration for sale and a video art installation by Nuit Blanche New York, make this show more than just a concert.
·         Where: One Eyed Jacks, 615 Toulouse Street New Orleans, LA
·         When: Starts at 8:00 PM (Free admission)
·         What and Who: Join us at THE New Orleans craft beer mecca, Avenue Pub, for cask conditioned firkins of Brooklyn Summer Ale, Brooklyn EIPA and the ever elusive Blast! These three naturally fermented brews will be alongside select pairings from St. James Cheese. As Polly says, “drink what you love.”
·         Where: Avenue Pub, 1732 St. Charles Avenue New Orleans, LA
·         When: Starts at 2:00 PM

Monday, March 10, 2014

Tin Roof Announces Juke Joint IPA will be year Round and In Cans!

Press Release from Tin Roof:

 BATON ROUGE, LA (MARCH 5, 2014) - Tin Roof Brewing Co. wrapped up the Carnival season with a big announcement- their popular Spring seasonal, Juke Joint IPA, is back for good and will now be available in cans as well as on tap.  

Juke Joint was first released last year as a Spring seasonal, and the beer quickly became a fan favorite.  Taps will start popping up over the next week or two, and the cans should hit store shelves around mid-March.    

"We’ve recently added capacity allowing us to expand our product line” said Jon Smith, Tin Roof Sales Director.  “Juke Joint was a big hit last year, and I’m a huge IPA fan, so making it available year round and in cans was a no brainer.”

 Tin Roof is in the midst of an expansion which includes additional fermentation tanks, storage tanks, and a new brewhouse.  They’ve also expanded their warehouse to allow for more can storage and a tap room which is slated to open in the coming months. 
Tin Roof Brewing Company was founded in Baton Rouge, Louisiana and began operations in November 2010.  The company now distributes their products across Louisiana and in parts of Mississippi.  For more information, follow Tin Roof on Twitter, find them on Facebook and Instagram, or visit

Sunday, March 9, 2014

6 Pack of Questions with Rick Dobbs from Unreal

When you're sitting down and drinking your favorite local brew what are you thinking about?  Who brewed it?  How much hops went in it?  What's the ABV? What attracted you to that beer in the first place?  Was it brand recognition? Style love?  Maybe the design of the logo?

When I first started exploring different beers in the mid 90s the one thing that always caught my attention was the design on the bottle or can.  My first craft beer ever in 96 was a Rogue Dead Guy and it was the skeleton sitting on the barrel that grabbed my attention.  I was new to craft beer. Still didn't understand styles; didn't really know the breweries.

20 years later I'm still drawn in by awesome logo designs.  To me a great beer logo is truly a work of art.  Screw Banksy.  Give me a great beer logo design any day.

Here locally another designer has caught my eye over the last couple years and I wanted to give him some love via the blog.  His name is Rick Dobbs and he runs Unreal which puts out some of the most amazing beer designs I've seen.  He has done work for Tin Roof Brewing and Lazy Magnolia locally.  I sent him a 6 pack of questions.  Enjoy!

1)  How long have you been doing designs?  You go to school for this?

        I've been a designer professionally for almost 13 years.
        Yes – although I've been a creative since birth. I had a full
        ride to fine art school primarily for painting and printmaking.
        After a year doing the fine art thing I stumbled upon commercial
        art and graphic design. Amidst that discovery I changed majors,
        and schools, and pursued a focus in graphic design with painting
        as a secondary.

2)  Who was the first brewery you did a design for?  What was it?

        My first brewery client was Lazy Magnolia Brewing Company
        out of Kiln, MS. I had initially gone after them while working at
        Xdesign in Baton Rouge to bring them into our client roster.
        Thankfully LMBC was not quite ready to dive into creative
        spending that soon after Katrina. Once taking the leap to start
        Unreal and go it alone they reached out, and were ready to
        pull the trigger. I was more than enthusiastic to have them
        on board as one of Unreal's original clients.

        Our first project together was to rebrand and breathe new life
        into the visual identity of the brewery. Together with Lazy Magnolia's
        marketing team – at that time headed up by Matt McKiernan – we built
        a solid graphic umbrella for all of their brands to live under, and take
        creative lead from. Unreal and Lazy Magnolia grew together. Their
        success was also mine.

3)  How many breweries have you done designs for?  Can you list them?

        After 3-4 years with Lazy Magnolia I also began doing work for
        Baton Rouge-based Tin Roof Brewing Company. Tin Roof was
        the first craft brewery in Louisiana to can their brews. I couldn't
        ask for a better group of guys to call clients.

        In mid 2012 I was approached by Aurochs Brewing Company.
        At the time they were a startup out of Pittsburgh that was
        brewing gluten-free beer using medieval recipes that implemented
        sorghum and buckwheat.

        Last year I began doing work for Belgrade, Montana-based
        Dog Tag Brewing. DTB is combat veteran owned. They are
        doing really great things for the families of fallen heroes
        and wounded warriors.

4)  Which design is your favorite design?

        Oh boy don't get me in trouble. As far as packaging goes I'd say
        that Lazy Magnolia's Timber Beast 9.5 ABV Rye IPA bottle, carrier
        and mother carton are up there. However my hands down favorite
        so far has to be Tin Roof's Rougarou 9.7 ABV Imperial Black Ale
        bomber. That glass is just simple, clean and beautiful – ha – to me anyway.

5)  Do you like to drink beer while designing brewery designs?  

         Indeed, sir. My office is always stocked.

6)  When thinking of a design for a brewery what is your inspiration?  Does the brewery tell you want they want or do they give you some freedom?

        Immersion. First and foremost you have to do your homework and research.
        I Immerse myself in the inspiration behind the brewery nomenclature. Why was
        it named Billy Bubba Jim Bob's Brewing Company? Get in their heads. Secondly
        I research the region in which the brewery resides and it's history. 
        And finally, what is the target demographic? Who's eye do they want to catch?

        The above goes for every brew to follow – immersion in the name (sometimes
        I name them as well), style, region and history.

        Certainly. All of my brewery clients have a rough concept in their heads of what
        they're looking for, but usually, and ultimately, they let me do my thing. Afterall
        that's why they sought me out – they brew beer, and I'm a designer.

Thanks to Rick for taking time of his busy schedule to answer these questions!  Make sure to check out his website for more amazing logo designs!  If you're a new business you just found your logo designer!


The Beer Buddha

Friday, March 7, 2014

New Orleans Beer Book's Missing Recipe: Beer Braise and Glaze Pork Belly Lollipops

When writing the book I wanted to get a bunch of cool recipes together that utilized beer in some way. We got a bunch and submitted them all.  I was super pumped with all the recipes and the time came to proof read the book.  I proof read it and signed off.

Days later I noticed a recipe missing and it was too late to get it added.  I felt horrible.  My friend Chris Spradley and his brother Paul worked really hard on developing the recipe and it wasn't going to be in the book.  I couldn't believe it.  It was also one of my favorites.

I decided to share this anyway on the eve before the book release.  Please share this recipe with all your friends!  It was the only way I felt I could make up for it not appearing in the book!

Thanks Chris and Paul for this recipe!

Enjoy y'all!


The Beer Buddha

Beer Braise and Glaze: Pork Belly Lollipops 
By Paul and Chris Spradley


1 lb Pork Belly (often sold in smaller pieces)
2-12oz cans of La 31 Biere Noire
3 C Brown Sugar
1 tsp Cayenne Pepper
2 tbsp Salt
1 tbsp lemon juice
1.5 tsp apple cider vinegar
1 tsp sage
1 tsp chili powder
¼ cup honey

Pork Belly Preparation:
1. Mix 1 C of brown sugar with the cayenne pepper and salt to create a dry rub
2. Rub pork belly thoroughly with mixture and refrigerate for 3 hours.
3. After 3 hours, preheat oven to 250 degrees.
4. Pour 1 can of Biere Noire into a large cast iron skillet, add pork belly fat side up and
place in oven for 1 hour.
5. After 1 hour, remove pork belly from oven and set aside to cool. Discard braising liquid.
6. When cool, cut pork belly into approximately 1” pieces. Excess fat can also be trimmed.

Glaze Preparation:
1. Pour 12 ounces of beer into same cast iron skillet and simmer on low heat for 20
2. Add remaining 2 cups brown sugar and lemon juice and bring to a boil.
3. Reduce heat to low and add honey, apple cider vinegar, sage and chili powder. Simmer
for 15 minutes and then remove from heat and let cool for 20 minutes. Glaze will thicken
as it cools.
4. Add pork belly to glaze and coat thoroughly.
5. Set oven to broil.
6. Place skillet with glaze and pork belly in the oven and broil on high for 5 minutes.
Remove from oven. Glaze should be caramelized on each piece.
7. Pierce each piece with a toothpick. Pork belly can be served warm or allowed to cool on
wax paper for later serving.

*If Biere Noire is not available, any Brown Ale such as Abita Turbodog or Lazy Magnolia
Southern Pecan will work.

Courtyard Brewing Facing Issue With City Government

Opening a business in New Orleans can be a pain in the ass.  Opening a brewery can be even more of a pain.  When NOLA Brewing first opened it took months and a member of the New Orleans City Council to step in and get their water turned on.  Yes, you read the properly.  To get their WATER turned on.

Michael Naquin from 40 Arpent Brewing explained that one of the reasons he wasn't opening his brewery in Orleans Parish was because of all the issues he had opening the hair salon he and his wife opened.

Today some tweets from Courtyard Brewing have shown us just what kind of bullshit small business owners must go through to open up shop.

I reached out to the owners for more information so hopefully I can provide you with a little more detail.  But if you wonder why New Orleans only has one brewery perhaps look no further than your own city government.


The Beer Buddha

Tuesday, March 4, 2014

Vote for The Beer Buddha in Saveur's Best Food Blog Awards 2014

So yeah, I think it would be pretty awesome if we could get a New Orleans beer blog nominated!  Vote The Beer Buddha today!  Click here!


The Beer Buddha

Beer Review: Parish Brewing Ghost in the Machine

So I finally got my hands on Parish Brewing's Double IPA Ghost in the Machine the other day.  I walked into Whole Foods on Magazine St and apparently grabbed 2 of the last 3 bottles.  You're welcome whoever grabbed the last!

There is a lot of local hype surrounding this brew and deservedly so.  Parish pumps out some amazing beers.  Especially their specialty stuff like Grand Reserve.

The world of Double IPAs has some seriously tough competition. You have Bell's Hopslam, DFH 90 Minute IPA, Alchemist Heady Topper, Russian River's Pliny the Elder and locally NOLA Brewing Mechahopzilla.  How does Ghost in the Machine stack up?  See below.

I guess if I were to have one "complaint" it would be the 750ml for a beer this hoppy is a bad idea. Note the other beers listed above.  None of them come in a 750ml.  All are in 16 oz or less.  There is reason for that.  My tongue fell off after drinking this beer.  It was too much hop in too large a bottle. Lets's do too much hop in a perfect size bottle.  16oz or less!  Here is my review:

Brewery:  Parish Brewing

Beer:  Ghost in the Machine

Style:  Double IPA

ABV: 8.5%

Louisiana Availability:  Yes.  But seriously it's probably all sold out by now.

Appearance:  Huge,foamy, sticky off white head which clings to the glass and doesn't want to go away.

Smell: Huge floral aroma with a pine tree stuck up your nose.

Taste: Like a hop Monster truck just did donuts all over your taste buds.  Hints of pine, grapefruit, pepper.  Everything that should be there is.

Mouthfeel:  Lively carbonation.  Oily in a good way.

Overall:  Just a total hop bomb.  This ranks up there with the best of them.  I think the large bottle hinders it honestly though.  Best double IPA in Louisiana?  I'll let you decide.  By the way my pee smelled like hops after drinking this.

Score:  4 out of 5 Buddhas  photo 4buddhas.jpg


The Beer Buddha

Monday, March 3, 2014

Founders Coming to Louisiana in April 2014

Aw yeah!!!  See below!
Founders Beer Will Be Available in The Pelican State in April 2013
GRAND RAPIDS, Mich., March 3, 2013 - Founders Brewing Co. announced today that it is expanding its distribution territory to include the Pelican State, with Buquet Distributing, Schilling Distributing, Mockler Beverage, Southern Eagle Sales & Service, Champagne Beverage and Southwest Beverage slated to represent the brand across the entire state of Louisiana beginning in April.

“We haven’t been talking about Louisiana distribution for all that long,” said Co-Founder and CEO Mike Stevens, “but when we started looking at the craft beer scene there, we realized it was a great fit for us. Louisiana is part of a new region for us that we’re calling the South Central region. It includes Texas, which we opened last year, as well as Oklahoma, Arkansas and Louisiana, which we’re opening all at once.”

Residents of Louisiana can expect to find Founders’ year-round and seasonal products, both in bottles and on draft, in the first shipment. Specialty releases will follow the brewery’s release schedule from there.

The addition of Oklahoma, Arkansas and Louisiana to Founders’ markets brings the brewery’s total distribution footprint to 30 states. For a list of all the states in which Founders is available and the brewery’s 2014 availability calendar, visit
The Beer Buddha