Ingredients Sauce 4 oz Bleu Cheese 8 oz Flour 8 oz Butter 12 oz Diced Pimientos 32 fl oz Heavy Cream 32 fl oz Milk 32 oz American Cheese 32 fl oz Abita Amber 32 oz Mini Shell Pasta 32 oz Shredded Cheddar Salt, Pepper, and Sriracha to taste Using Butter and Flour make a blonde roux mix Add room temperature Heavy Cream and str to avoid clumps, cook until it begins to thicken Add room temperature milk, cook until it begins to thicken Add the American and Bleu Cheeses, cook until cheese melts - stir occasionally Season to taste Add room temperature Abita Amber, slowly until desired thickness is reached Cook desired noodles to Al Dente In a large bowl add cooked noodles, and as much of the sauce as you need (approx. 1 qt of sauce per pound of pasta) Add in shredded cheddar, followed by pimientos Mix everything together Taste and adjust seasoning Dijonaise 1 part Dijon Mustard 4 parts Mayo Mix together Directions Patty Melt 1 big spoonful of Pimiento Mac-N-Cheese 1 oz Butter 1 oz Dijonaise 2 slices of Wheat Bread 2 slices of American Cheese 2 slices of Bacon 2 - 3 oz Hamburger...
It's a Southern Thing tries Abita Pecan Ale for the first time to see if it's truly "Southern-Certified". Will they GEAUX NUTS or go home?
Story by an Account Staff Reporter for The Advocate Brewers from across Louisiana are putting their heads together for something special. The Louisiana Craft Brewers Guild today announced it is launching a collaboration brew to be released during Louisiana Craft Beer Week. The beer, a Double IPA, is the first in a new, annual Ensemble Series, and is set to be released Sept. 24. Louisiana Craft Beer Week runs Sept. 24-30. For the Ensemble Series, brewers will come together each year and decide on the style and recipe and brew the beer at the host brewery, the Guild said in a press release. This year, Abita Brewing Company will host the inaugural brew on Sept. 7. "There are 33 breweries that are members of the Guild and to be able to come together and work on a single brew that everyone can stand behind speaks volumes on how well we work together," said Karlos Knott, President of Bayou Teche and the Guild, in the announcement. The hazy IPA will be made with pale malt, wheat oats and Calypso, Lemondrop, Citra, Centennial and Amarillo hops. Expect an 8 percent ABV. The beer will be sold in limited release six-packs around the...
Abita's Cooking Louisiana True® Recipe-Tasting Finals Event Abita Brewing Company will be hosting the Finals Event for the Cooking Louisiana True® Challenge inside The Parlor Room at the Pontchartrain Hotel on Tuesday, September 11th from 7pm to 9pm. Many chefs across Greater New Orleans entered the contest in June. Ten were selected and judged during the semi-finals contest on August 8th. Four finalists have been chosen, now it's up to the public to pick their Abita champion! The four finalists include: Dickie Brennan's Steakhouse - Chef Grant Wallace's Abita Bacon-Wrapped Tempura Shrimp Fat Harry's - Chef Jean-Paul Martin's Abita Amber & Pimento Mac-N-Cheese Melt Felix's Restaurant and Oyster Bar - Chef Chelsea Chiasson's Abita Pork Sliders & Amber Fries SLICE Pizzeria NOLA - Chef Paul Wilner's Abita BBQ Shrimp Pasta Members of the media are invited to the VIP Party! It will be held from 6pm to 7pm at The Parlor Room. Then, be part of the public judging from 7pm to 9pm. Abita Brewing Company is Louisiana's first craft brewery, located in the piney woods of Abita Springs, just north of New Orleans. They've been hand-crafting full-flavored ales and lagers with natural Abita Spring water and the finest ingredients since 1986. Media...