Podcast and Article by Poppy Tooker | April 4, 2018 Abita Beer President David Blossman has always been a man ahead of his time. Long before it was legal for him to drink, David was experimenting with home brewing, making small batches of beer as a hobby. At 17 years old, he invested his teenage savings into what would become the Abita Brewing Company. Over 30 years later, he's the top dog! On this Louisiana Eats Quick Bite, we speak with David about Abita's pioneering role in the craft beer movement, their relationship with the community, and a special tricentennial tribute to New Orleans, Maison Blanc. Abita’s 2018 limited edition release was crafted to celebrate New Orleans 300th birthday. “Maison Blanc has the mild, dry flavor you seek in your favorite house white wine, with the delicious crisp characteristics of Savignon blanc grapes. Maison Blanc combines the best of both worlds to be enjoyed by beer and wine lovers alike. Listen to the podcast episode on the It's New Orleans website!
2018 Beer Release Calendar The new year is here and we're looking forward to another great year of brews! We've been hard at work behind the scenes planning for 2018 and wanted to share some of what we've been working on. Our 2018 Beer Release Calendar is everything we'll be releasing and boiled down to one single sheet. It's our brew bible! Of course, most of your favorites are back, but as you'll see we're bringing some beers you might recognize out of retirement and releasing a ton of new beers. In all, we'll brew and package 31 beers in 2018 and that's not counting the tons of beers we'll be experimenting with and releasing on our pilot system here at the brewery. A big change in our lineup is the change of our Select Series to our new Limited Series. The idea behind the series will remain the same. These limited offerings will be where we experiment with new styles and flavors and try new things, but instead of the beer being sold in 22 oz. bottles like it has in the past, we're making the switch to 6pk carriers. In 2018, we'll release five new brews in all (not including our new Maison Blanc)....
It's the most wonderful time of the year and we're here to help you spread some Christmas cheer... Abita style! From December 1st to the 12th, we'll be sharing gift ideas, beer announcements, giveaways, and more to help you get in the spirit and spread a little Christmas cheer. DAY 1 For day 1 we're releasing our brand new Vapor Fishing Shirt. A great gift for any outdoorsman... or anybody that likes to be comfy while kicking back with their favorite Abita! See more and buy now! DAY 2 #2 on our list of 12 Ways To Spread Abita Christmas Cheer is our Christmas Ale! Every year our recipe changes and this year's brew is a brown ale that is brewed with six types of malted barley. It's hopped and dry hopped with Eureka, Cascade, Centennial, and Amarillo and the result is a flavorful ale that is sweet and malty with a pleasant hop aroma. 5.7 ABV | 42 IBU | 29 Lovibond Learn more! DAY 3 Need an easy dish to bring to the next Christmas potluck? Check out our Amber Cheddar Soup! It's perfect for chilly nights, goes great with an Abita Amber, and is #3 on our...
Ingredients 1/4 cup unsalted butter 1 yellow onion, finely chopped 2 ribs celery, finely chopped 2 carrots, finely chopped 1/4 cup chopped fresh parsley 1 tablespoon snipped fresh chives 1/3 cup all-purpose flour 1-3/4 cups milk 1-3/4 cups chicken stock 1 (12 ounce) bottle Abita Amber 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 2-1/2 cups grated sharp Cheddar Cheese (or more, to taste) Tony Chachere's Original Creole Seasoning, to taste Cayenne pepper, to taste Directions Melt the butter in a large, heavy pot over medium-low heat. Add the onion, celery and carrots. Cook, stirring occasionally, for about 10 minutes. Add the parsley and chives and cook for 5 minutes. Stir in the flour and cook, stirring, for 2 to 3 minutes. Increase the heat to medium-high. Whisk in the milk and chicken stock. Bring to a simmer and cook, stirring often, until the mixture thickens, 8 to 10 minutes. Pour the mixture into an electric blender and puree until smooth. Return the pureed mixture to the pot over medium heat. Add the beer, Worcestershire sauce and dry mustard. Simmer until the foam subsides, about 5 minutes. Whisk in the cheese, 1/2 cup at a time, letting each addition melt before...
We're now carrying ManCan growlers in the Tap Room! Love growlers, but wish the beer stayed fresh longer? Then the ManCan might be exactly what you're looking for! Serve beer right from the tap with our indestructible one gallon, stainless steel, keg-style craft beer growler, brewer designed and engineered to keep beer fresh until it’s gone. The 128 oz. can is made from 304 stainless steel, the same steel used in kegs, which preserves the flavors, aromas, and unique characteristics of your beer. The flexible hose tap is perfect for bringing your favorite beer on any adventure. Our ManCans come with the classic purple Abita logo on one side and the ManCan logo on the other. Buy it in the tap room and get your first fill on us! Also, don't foget to ask for your reward card. Fill your ManCan 3 times and the 4th is on us!
Three Louisiana breweries are banding together this week end to raise money in their taprooms for the Houston Food Bank Hurricane Harvey Relief Fund this Friday, Saturday, and Sunday September, 15th through 17th Abita Brewing Company, Abita Springs, Bayou Teche Brewing, Arnaudville and Royal Brewery New Orleans are donating two dollars from every pint of beer sold at their breweries. Abita Brewing Company will donate two dollars for every pint sold in their tap room for this fundraiser and offerings include pilot test brews, year-round flagships, seasonals, limited releases and root beer. Abita’s Tap Room is open Sunday-Thursday 10am to 7pm and Friday & Saturday 10am to 8pm. The brewery has already donated over 13,400 bottles of their Seasonal Soda to St. Catherine’s fundraising efforts and the Better Than Ezra Foundation, as part of their Fill the Truck fundraiser. The Abita Tap Room is BYOF (bring your own food), but check out the brewery events calendar for any special events happening- https://abita.com/visit/brewery-events Bayou Teche Brewing is donating two dollars from every pint sold Friday, Saturday, and Sunday in their Arnaudville taproom. The brewers are releasing two limited edition beers to maximize the fundraising – LA 31 Techeticles Triple IPA and LA 31...
Looking for a quick recipe that's sure to impress at your next party? We've got you covered! This Corn Deauxgs with Chipotle Pimento Cheese Mustard Dip recipe will have your friends begging for more. Ingredients 1 cup all-purpose flour 1 1/2 cups local cornmeal 2 tablespoons raw cane sugar 1 tablespoon baking powder Pinch of kosher salt 1 fresh beaten yard egg 10 ounces Abita Amber or Turbodog (rest of the bottle for drinking) 1 pound cold boudin cut into 3 inch links and skewered 2 quarts of Canola oil Pimento Cheese Mustard Dip Ingredients 2 tablespoons whole grain Creole mustard 1 cup pimento cheese Tabasco Chipotle hot sauce Directions Combine dry ingredients, add eggs and slowly whisk in cold beer, adding more if necessary. Whisk until batter becomes slightly thick but not overly clumpy. Insert skewered link into batter, moving them cautiously as to coat them evenly but not damage them. Heat oil in a deep pot to 350-degrees. Insert links into hot boil, holding them from reaching the bottom. Fry until links are golden brown. Allow them to rest and drain on a paper towel for a few minutes. Pimento Cheese Mustard Dip Ingredients Combine Creole...
It's just about time for pool parties here in Louisiana, and this Ceviche Beer Shots recipe is a sure way to kick off a great party! Ingredients First thing to do is make sure that all the seafood listed here is very, very fresh! 1/2 pound shrimp, peeled and deveined 1/2 pound scallops 1/2 pound swordfish (or similar fish) 1 cup freshly squeezed lime juice 1/3 cup rice wine vinegar 1 teaspoon minced garlic 1/2 cup finely chopped red bell peppers 1/2 cup finely chopped green bell peppers 1/2 cup finely chopped red onions 1 teaspoon Cajun spice seasoning 2 tablespoons granulated sugar 1/2 cup extra-virgin olive oil 1/2 cup chopped fresh cilantro 1 (12-ounce) bottle Abita Amber, divided Directions Cut the shrimp, scallops, and swordfish into medium to small pieces; put in a glass or plastic container. Combine the lime juice, vinegar, garlic, bell peppers, onions, Cajun seasoning, sugar, oil and cilantro in a bowl and stir to mix. Pour the mixture over the seafood. Cover and refredgierate for 6 to 8 hours, stirring every hour. When ready to serve, add half of the beer to the seafood mixture. Divide the seafood mixture among 6 or...
We're proud to have Turbodog included in the 101 Best Beers in America list by Men's Journal with so many other great brews! Turbodog is one of our oldest brews and has gained a cult following across the country over the years. To see where it's sold near you, click here to access our Beer Finder. Be sure to check out Men's Journal's Turbodog mention below and check out the full list! Louisiana: Turbodog Brown Ale Brewer: Abita Brewing Company Style: Brown Ale There’s a lot going on in this brown ale, which starts with a combination of pale, caramel and chocolate malts for chocolate and toffee sweetness, and Willamette hops for balancing bitterness. Turbodog ale started off as a specialty brew but soon became a flagship thanks to its loyal following. See the full list!
Looking to step your chef game up? Here's an easy recipe for some delicious Turbodog Ice Cream! Ingredients 1 (12-ounce) bottle of Turbodog 2 cups heavy cream 2 cups whole milk 3/4 cup natural cane turbinado sugar 1 tablespoon pure vanilla extract 6 egg yolks Directions Pour the Turbodog into a small, heavy saucepan over medium heat. Bring to a gentle boil and reduce by half. Remove from the heat and let cool completely. Combine the cream, milk, sugar, and vanilla in a medium, heavy, non-reactive saucepan over medium heat and cook, stirring until the sugar dissolves and the mixture is hot. DO NOT BOIL. Remove from the heat. Whisk the egg yolks in a bowl. Slowly add one cup of the cream mixture to the yolks, whisking constantly until smooth. Slowly pour the yolk mixture back into the cream, whisking constantly. Place the saucepan back on medium heat. Cook, stirring constantly until the mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. DO NOT BOIL. Pour the mixture through a fine strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate...