Baton Rouge’s Tin Roof Brewing
has been busy in recent months, introducing a new specialty beer, gourmet beer dinners and a brewery expansion.
In October, co-founders Charles Caldwell and William McGehee, brewmaster Tom Daigrepont, and brewer Alex Daigrepont released Rougarou Imperial Black IPA as a limited-edition beer. The complexity of Rougarou’s intense malts and abundant hops have earned it great reviews and, at nearly 10% ABV, the IPA is a departure from their regular lineup of more quaffable beers. When Tom introduced its pairing with dessert at a recent Tin Roof beer dinner at Restaurant R’evolution, he said the entire team was “extremely excited and very happy” to be able to brew and share this beer.
Restaurant R’evolution co-owner John Folse welcomed the diners, saying, “I can’t think of a better event to have you here for,” before serving the first course, a smoked potato bisque with Folse’s homemade Creole cream cheese, paired with Voodoo Bengal Pale Ale.
Chanterelle mushroom spaetzle with a foie gras brown butter was paired with Blonde Ale and grilled venison was served with red eye gravy made with Tin Roof’s Parade Ground Coffee Porter instead of regular coffee.
Tin Roof is not only exploring new styles of beer and playing with food pairings, but its entire physical plant is undergoing an expansion in both capacity and use. In addition to doubling their warehouse space, three 60-barrel fermenters were delivered to the brewery earlier this month. This new equipment will increase the size and frequency of their brew batches as well as expand the types of beer brewed.
Co-founder McGehee says he expects the brewery’s new tap room will be open for business in early 2014. Currently, the brewery is open to the public on Fridays at 5 p.m. for samples and tours, but the Tin Roof team envisions the tap room will create a community space with a beer garden, food trucks and indoor and outdoor games.
— Nora McGunnigle is a freelance writer and blogger. Follow her beer writing at www.nolabeerblog.com.