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From the coconut mussels at the Palace Cafe to the shrimp and grits at Emeril's NOLA to the barbecued shrimp at Dickie Brennan's Steakhouse, some of the
most revered New Orleans restaurants proudly incorporate the beer offerings from Abita Springs, Louisiana-based Abita Brewing Co. into their dishes. Not only are Abita's beers present at the top Big Easy eateries, but the city's star chefs frequently tout the brews' excellent pairing and gastronomic attributes. "Our beers are made to complement the food of Louisiana," explains brewmaster Mark Wilson. "We want our beer to be a natural extension of the local food." With endorsements from chefs like  Emeril  Lagasse, John Folse and Tory McPhail, the brews-produced just 30 miles north of New Orleans, using water direct  from the wells of Abita Springs-are growing in popularity among beer connois­seurs and foodies alike. Founded in 1986, family-owned Abita Brewing is the oldest craft brewer in  the Southeast and  the nation's largest craft player, according to the Brewers Association. Its beer volume increased about 4 percent last year to 157,000 barrels (the company also produced 10,000 barrels
of root beer). A soon-to-be-completed brewhouse expansion, along with organic growth, should drive volume up
6 percent this year, according to...
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