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Brewer Profile: Bayou Teche Brewing 

click to enlarge Bayou Teche Brewing Company's Derek Domingue (left) and Bart Bell of Crescent Pie & Sausage.

Bayou Teche Brewing Company's Derek Domingue (left) and Bart Bell of Crescent Pie & Sausage.

Karlos Knott, co-founder of Bayou Teche Brewing (www.bayoutechebrewing.com), says he created a cultural brewery more than a craft brewery. "We always have a story around the beer, whether it's the (LA 31) Boucanee with the smoked meats that we all ate, or the (LA 31) Passionne with the passion fruit we picked and ate in the summertime growing up," Knott says. "We keep an eye toward that — keeping that tradition alive."

  Bayou Teche's brewers have always been passionate about Cajun food and music. The brewery has hosted a number of beer pairing dinners, and Cajun music — live or recorded — has always a part of the experience.

  For New Year's Eve, Bayou Teche is partnering with Crescent Pie & Sausage (4400 Banks St., 504-482-2426; www.crescentpieandsausage.com) to present a meal highlighting an array of Cajun flavors and cooking techniques. In 2009, Crescent Pie & Sausage became Bayou Teche's first draft beer account, and the two businesses' Cajun styles complement each other.

  At 6 p.m., a pre-dinner happy hour will feature fried boudin balls, smoked andouille, crawfish pies and the brewery's newest seasonal offering, Loup Garou, a Belgian-style stout. Dinner is at 7 p.m., and the first course is poached Louisiana seafood sausage with fermented mirliton and dill aioli served with LA 31 Biere Pale. The second course is pan-fried rabbit terrine with root vegetable chutney and a caramelized yam served with LA 31 Boucanee smoked wheat ale. Next is a dark roux wild game gumbo made with duck and venison sausage and served with Acadie biere de garde. For dessert, La. 31 Biere Noire ice cream is served over cake.

  The dinner costs $65 per person, and there is only one seating. For reservations, call Crescent Pie & Sausage. — NORA McGUNNIGLE

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