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We’re now offering family-friendly Summer soda tours at the brewery every Wednesday at 3:30! Book Now! »
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...
Starting on Monday, March 5th, our Tap Room section of our Visitor Center will be closed as we make upgrades to our AC system. Although that area will be closed, our Visitor Center & retail area will stay open. We've rearranged the space with tables and will still be pouring brews and running our normal tours in that area. So, come grab a cold pint and enjoy our courtyard and beer garden as Spring moves in! For information on Visitor Center hours & tours, click here!
Abita Brewing Talks Fruity Beer   By Loren Green  |  February 15, 2017 The beer scene is a quickly flowing river these days, with many unpredictable twists and turns within its dynamic current. With trends ranging from session beers to kettle sours to whatever weed was growing in the backyard, it can be hard to keep track of who is doing what because they believe in innovation and who’s just jumping on the bandwagon. Fruit beers have a long history, but recently breweries have used fruit to enhance the already present sweet notes in the hop and barley build of a beer, giving said beer an extra kick. “We love making fruit beers,” explains Abita’s brewmaster Mark Wilson. “It’s one of the things we’re known for. We want to use as much local produce as possible and we just want the fruit to enhance the flavor so you know you’re drinking beer.” Abita, New Orleans’ 31-year-old brewery, brews some well-known fruity beers, like the raspberry-infused Purple Haze and their spring seasonal Strawberry Lager. While grapefruit and orange IPAs are all the rage today, and cherry and raspberry sours are regular one-offs around the country, Abita has been brewing with strawberries, peaches, and...
Name: Wyatt Wankelman Position Title: Regional Sales Manager Position Description: Cover Alabama and Florida spreading the good word that is Abita Beer! How long have you been with Abita? 8 years First Abita You Ever Had? Turbo Dog- I was a student at FSU.  It was the first craft beer I ever had.  Favorite Abita Brew? Amber, next question. What do you enjoy about working at Abita? Obviously I enjoy the beer but really enjoy the family feel.  Even being an employee not based in Louisiana it always feels like coming home when I make a trip back to the brewery. What’s your favorite food & beer pairing? There is a great restaurant in Tampa called Boca that does an amazing pulled pork using Amber in the sauce. Favorite Louisiana Restaurant? Mr B’s- great location/ atmosphere and the Amber on draft is always served perfectly. What is something about your job that people may not expect? How rewarding it is when you secure a new tap you’ve been working on for the last 5 visits to the high volume, hard to land account. You have a plane ticket to go anywhere in the world, where are you going and why?...
Updated 3/10: 2016 is a milestone year for us here at Abita. For one thing, we turn 30! That isn’t all though, because in coordination with that 30th anniversary, we’re unveiling new designs and an overall new look and feel for our packaging. You can expect to see the new looks for our flagship brews, seasonal brews and harvest series on shelves this month! You’ll see these changes, but we want to be very clear that even though the bottles may look refreshingly different on the outside, your favorite brews inside will taste exactly the same! WE REPEAT: NEW LOOK, SAME GREAT TASTE! Our new look is inspired by the art, culture, history and colors of New Orleans. The personality of the city is showcased through eccentric new characters and quintessential New Orleans scenes depicted on the packaging. You may also notice that your favorite bottles of Abita brews are back in basket carriers. The first bottles we offered debuted in baskets, making it fitting to return to them after all these years. We made the change after listening to you, our fans, regarding your choice of baskets over wraps. The new baskets allow for ease of use and give...
Today is a great day for Abita Beer. This morning, everyone who works at the brewery came together to celebrate the wrap up of our three-year, $30 million dollar expansion. This expansion means exciting things for people who love Abita Beer. A brand new visitor center, a new and bigger gift shop, more tours each week and most importantly, in order to brew the finest craft beer possible, a state-of-the art brewhouse and cellar. We’ve come a long way since we started in 1986 in the tiny back room of what is now the Abita Brew Pub restaurant. We’re proud of the fact that we were the very first craft brewer – not just in Louisiana but in the entire southeast. And we’re proud of the role we played as a pioneer in the craft movement. Abita brews the beer that reflects the people, passion and culture of Louisiana. I knew when I was just 17 what I wanted to do with my life. I invested my teenage savings – all $2,500 of it – into what would become the Abita Brewery. Little did I know that one day I’d have one of the greatest jobs in Louisiana. I’m very...
Craft beers accounted for 11% of U.S. beer sales volume in 2014, marking the first time that segment reached the double-digit mark, according to an annual industry report. And local brewer, Abita, did its part to contribute to that mark."We've definitely played our part," says David President of Abita Brewing Company. "I think, last year, we were the 14th largest craft brewer in the United States." Craft brewers last year produced 22.2 million barrels, and saw an 18% increase in sales volume and a 22% increase in retail dollar sales, according to the Brewers Association, a trade group representing small and independent craft brewers. "I'm not surprised," Blossman says. "Our goal is, by 2020, to be 20 percent of the overall beer market in the United States." He says Abita Brewing sold about 173,000 barrels of beer and root beer in 2014. The number of operating breweries grew 19% last year, totaling 3,464 breweries, with 3,418 considered craft breweries, including 1,871 microbreweries, 1,412 brew pubs and 135 regional craft breweries. There were 615 new brewery openings in 2014, and 46 closings. Why are craft beer sales so frothy? "I think people are gravitating toward craft beers," says Blossman. "It's like...
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