As the number of small breweries grows around Louisiana, so, too, do the number of partnerships with restaurants and special beers concocted for their cuisines.
Two new examples have landed at much different venues: the Dat Dog sausage parlors and a circuit of John Besh restaurants.
Dat Dog now has a French-style ale called Dat Biere, flowing on tap at its four locations (see datdognola.com), courtesy of Bayou Teche Brewing. Based in Arnaudville, Bayou Teche has a history of making beer to pair with traditional Louisiana foods (see its Saison D’Écrevisses, pitched to crawfish boils), and for Dat Biere it designed one to pair with sausages and wieners.
Meanwhile, Shreveport-based Great Raft Brewing is producing a series of beers called Provisions and Traditions in conjunction with the John Besh Foundation. Served in bombers (or capped wine bottles), each beer is brewed to complement the particular cuisine of one Besh restaurant.
The first is a dry-hopped kolsch (made with Louisiana rice) that’s now being served at the seafood restaurant Borgne (601 Loyola Ave., 504-613-3860; borgnerestaurant.com). Next up is a gose, a type of German wheat beer, to pair with the Mexican cuisine at Johnny Sánchez (930 Poydras St., 504-304-6615; johnnysanchezrestaurant.com), beginning on May 5 (Cinco de Mayo, of course). Two more beers in the series will be released in the fall, and the beers are also sold through some beverage retailers. A portion of sales supports the culinary education programs of Besh’s foundation.
Dining for NOCCA
The New Orleans Center for Creative Arts has been getting star treatment at the New Orleans Jazz & Heritage Festival this year as the fest honors the arts-based high school on its 40th anniversary at a special pavilion at the Fair Grounds. Dine out at a circuit of local restaurants on Wednesday (April 29), and you’ll also see NOCCA prominently featured on menus for “A Taste of NOCCA.”
The event is a free-ranging fundraiser for the school, held at more than a dozen wide-ranging restaurants (from Emeril’s three local properties to the diner Slim Goodies to the café Eat), plus at least one whiskey bar (Barrel Proof) and a food truck (Taceaux Loceaux).
It unfolds in a familiar style for restaurant-based fundraisers — just have a meal at any of them on April 29, and a portion of proceeds goes to support NOCCA’s programs with no extra cost to the diner. See the full list of restaurants at NOCCAInstitute.com/taste.
Follow Ian McNulty on Twitter @IanMcNultyNwLA.