NEWS

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Many of you know Abita beer as the oldest microbrewery in Louisiana and the largest craft brewery in the Southeast United States and enjoy their numerous year round and seasonal brews. Abita celebrated their 25^th anniversary this year and continues to grow bigger, with plans in 2012 to produce cans in addition to bottles and draft.

In late 2010, Abita announced the Andy Award competition at an American Homebrewers Association rally that was held at the brewery. The award was named after homebrewer Andy Thomas, who created the recipe for Abita’s Andygator many years ago, which can be found in 22 ounce bottles and on draft in many bars and restaurants today. The winner would also have his beer brewed as part of the Abita Select draft only line.

The winner of the Andy Award was Kerry Dale Yoes, a Zachary resident, homebrewer and runner. I’ve known him for many years since we both attended LSU when we enjoyed many nights drinking beer together at The Chimes. He’s a member of Happy’s Running Club in Baton Rouge and ran his first marathon and ultramarathon earlier this year. His Imperial Louisiana Oyster Stout has now officially been released and I caught up with him recently to ask him about his experiences in homebrewing and of course, running.

Brenton Day: So how long have you been a home brewer?

Kerry Dale Yoes: I started homebrewing 3 years ago with a Mr. Beer Kit from my wife as a Christmas present.  This has evolved into a small-scale brewery in my backyard complete with an all-grain system and fermentation control for ales and lagers. 

BD: What has been your favorite beer that you’ve brewed?

KDY:  I vary from small session beers to big stouts.  Two that I always try to keep on tap are a Russian Imperial Stout and a British Bitter.

BD: What prompted you to attempt an oyster stout?

KDY: I wanted to incorporate a local ingredient. I decided to make an extreme variation of a traditional Irish Oyster stout, a low alcohol beer similar to Guinness, aged with oyster shells in the cask. Mine is an 8.5% ABV version of my Russian Imperial Stout recipe using English hops and Irish ale yeast. Nearly a pound of shucked oysters and brine are added directly to the boil, giving it a round, slightly salty umami character. It is not at all fishy.

BD: I’ve always known you as a beer lover, but when we first met back in college, you weren’t a runner. Tell me about how you got into running.

KDY: I started running a few miles a day about 4 years to get in better shape.  I found it to be a great way to relax and meditate and began to enjoy longer distance running.

BD: What is your favorite thing about running?

KDY: The relaxing alone time.  And needing to consume an extra 1,500 calories on long run days is a plus.

BD: You ran your first ultramarathon in March, the Mississippi 50K. Tell me about that experience.

KDY: It was everything a first ultra should be. Sleeping in a tent during a huge thunderstorm, hilly terrain, and hours of rain and lightning on the course. It was really one of the most fun races I have run. I am running the Mississippi 50 miler next March.

BD: I can vouch for you sleeping (and snoring) in your tent during that thunderstorm. I was a chicken and crawled into my Jeep while the lightning cracked around us. But that experience only makes the memories better.

BD: What is your favorite post-run recovery beer?

KDY: Oskar Blues Ten-Fidy Imperial Stout.  It proves a generous 300 calories and 10.5% ABV to smooth sore muscles. That is only for special races, because I have to go to Texas to get it. I’ll normally suffice with a pint of Guinness and a pint of Abita Andygator.

Abita says that this Imperial Oyster Stout is made with pale, caramel, roasted, and chocolate malts. Oats are also added to give the beer a fuller and sweeter taste. The roasted malts give the beer its dark color as well as its intense flavor and aroma. The flavors of toffee and chocolate are prevalent but not overpowering. The beer is hopped with Willamette hops. Since the beer gets so much flavor from the malts there is not a lot of hop flavor. There is just enough bitterness to compliment the sweetness of the malt. Finally, freshly shucked LA oysters were added to the boil. The salt from the oysters gives the beer a more intense aroma and mouthfeel.

It is being released in the Baton Rouge area this week and supplies are limited. As with all Abita Select products, it is only available on tap at certain restaurants and bars. So be sure to support a local homebrewer and runner by drinking some Abita Imperial Louisiana Oyster Stout.