Bayou Teche Brewing and NOLA Brewing Co. will represent Louisiana at SAVOR: An American Craft Beer & Food Experience, presented by the Brewers Association, on June 5-6 in Washington, D.C.
Bayou Teche and NOLA will join 71 other small and independent craft breweries in pouring two of their craft beers to go with sweet and savory small plates designed by the Brewers Association executive chef Adam Dulye.
“We are looking forward to representing Acadiana and Louisiana at this year’s SAVOR,” Bayou Teche Brewing President Karlos Knott said. “There are well over 3,000 craft breweries in America now, and this is the third time in our five-year history that we have been honored with being selected. We all feel at the brewery that this is national recognition of our brewery’s mission to craft beers to pair with Cajun and Creole food — which is the tastiest food in the country.”
Bayou Teche will pour Loup Garou bourbon-barrel aged stout, paired with steak tartare with soubise, sea salt, cocoa nibs and caper berries. The chef says this pairing allows the steak to shine through thanks to the dark stout while the caper berry cuts through the beer’s darkness to allow for a well-rounded bite.
For their second pour, Bayou Teche chose Bayou Peche, a peach IPA, which will be paired with whipped brie on a crouton with coriander syrup and candied kumquat. This pairing, the chef says, shows the balance of fruit and hops as the brie coats the palate long enough for both to appear. The kumquat is accented by a green peppercorn finish from the hoppy beer.
NOLA Brewing will pour Lowerline, a sour/wild ale, paired with caramel apple upside-down cake. The cake holds off the sour for just a bit, the chef says, allowing some funky, earthy flavors to blend in to the bite. Their second pour will be Rebirth Pale Ale paired with braised rabbit with chanterelle mushrooms and roasted grapes. The chef’s note says that with balanced malt and hops on the palate from the start, the mushrooms bring out a sense of umami and add richness to the palate.
In addition to the SAVOR event, Bayou Teche and NOLA will host a limited admission salon for 30 ticket holders to present an inside look at Louisiana’s Creole and Cajun culture. The two breweries will share stories and traditions with regional food and beer, highlighting the differences between Cajun and Creole. Bayou Teche will pour Syrup in the Sky, a smoked wheat and rye ale refermented in oak barrels with cane syrup and pistachios, and Cop Cop, a French-style ale refermented in oak barrels with local honey and dried elderflowers. NOLA will pour Piety, an American sour ale aged in French red wine barrels on tart cherries, and Sauvage, a 100 percent Brett fermented pale ale aged in oak barrels, dry hopped twice with Galaxy hops. All four beers will be paired with charcuterie from Cochon in New Orleans.