Red beans and rice. Chicken and sausage jambalaya. Boiled crawfish, crawfish bisque and crawfish étouffée. We could go on for days, but you catch our drift- in Louisiana, food is serious business. No other regional American cuisine is more complex, varied and elegant (or property seasoned, we might add) than ours. So we decided to craft a beer that would complement every single dish we savor in South Louisiana. Believe us, it took a lot of hard work, but we teaked the recipe to perfection while sampling a pirogue-load of hot boudin, crab and shrimp gumbo, fried catfish, sauce piquant and a whole lot more great Cajun and Creole food.
Our LA-31 Bière Pâle combines Belgian-style malts and an ample blend of East Kent Golding and Mosaic hops. It’s a bronze-colored pour with a biscuit malt center, fruity, earthy, and citrusy hop flavors and a gentle bitterness. But enough technical talk. Just remember that when the food in front of you makes your mouth water, be sure there’s plenty of cold Bière Pâle on hand.
Pairs well with Artisanal Cheddar, Boiled Seafood, Turtle Sauce-piquant, Chicken and Sausage Gumbo.
Style: Pale Ale
Hops: East Kent Golding, Mosaic