Baton Rouge's Tin Roof Brewing Company (www.tinroofbeer.com) has been busy in recent months, introducing a new specialty beer, hosting gourmet beer dinners and expanding the brewery.
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 percent alcohol by volume (ABV), the IPA is a departure from the brewery's regular lineup of more quaffable beers. Tom introduced its pairing with dessert at a recent Tin Roof beer dinner at Restaurant R'evolution.
Restaurant R'evolution co-owner and chef John Folse welcomed the diners, saying, "I can't think of a better event to have you here for," before serving the first course: smoked potato bisque with Folse's house-made Creole cream cheese paired with Voodoo Bengal Pale Ale.
Chanterelle mushroom spaetzle with foie gras brown butter was served with Tin Roof Blonde Ale and grilled venison was topped with red eye gravy made with Tin Roof's Parade Ground Coffee Porter instead of coffee.
Tin Roof's physical plant is undergoing an expansion in both capacity and use. Warehouse space was doubled, and three 60-barrel fermenters were delivered to the brewery earlier this month. This equipment will increase the size and frequency of its brew batches as well as expand the types of beer brewed.
McGehee says he expects the brewery's new tap room to open in early 2014. Currently, the brewery opens to the public at 5 p.m. on Fridays for samples and tours, but the Tin Roof team envisions the tap room will be a community space with a beer garden, food trucks and indoor and outdoor games. — NORA MCGUNNIGLE
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