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Wednesday, November 26, 2014

Post-turkey beer events on Thanksgiving and Black Friday

Posted By on Wed, Nov 26, 2014 at 2:08 PM

click to enlarge parish-bcbs.jpg


Looking for a distraction from family togetherness or Black Friday madness? For beer fans, check out the Thanksgiving-adjacent craft beer events happening Thursday and Friday in New Orleans.

On Thursday, the Courtyard Brewery (1020 Erato St.)  will be open at around 4:30 p.m. to provide IPA lovers with a “Hoppy Thanksgiving.” Stone Ruination Imperial IPA, Green Flash West Coast Imperial IPA, Stone Go To IPA, Lagunitas New Dogtown double dry hopped Pale Ale, Lagunitas IPA, New Belgium Accumulation White IPA, and Ommegang Hop House dry hopped Belgian Pale Ale will all be on tap on Thanksgiving, alongside some non-hoppy beers to round out the selection.

Just past midnight after Thanksgiving, at 12:05 a.m., the Avenue Pub (1732 St. Charles Ave., 504-586-9243) is providing a Black Friday special of its own by tapping the much-anticipated Goose Island Bourbon County Brand Stout. Released once a year, Bourbon County is an Imperial Stout aged in bourbon barrels, with an ABV of 14.2%. Goose Island has been brewing this beer since 1992 and it’s developed a cult following in the craft beer world since then.

At 1 p.m. on Friday afternoon, the Pub will be holding its own Grand Reserve release party for all the folks who didn’t make it out to the Parish Brewing's ((229 Jared Drive, Broussard, 337-330-8601) event in Broussard this past weekend. The newest release will be on tap, and bottle pours of the 2012 and 2013 vintages will be available for purchase. Also on tap is the inaugural batch of Parish’s Imperial Reserve imperial stout. Parish Brewing founder Andrew Godley will be in attendance in the late afternoon/early evening.

Godley says of the process of brewing, conditioning, and packaging this year’s vintage of Grand Reserve, “This year we produced about three times as much as in previous years but a lot of it went into Four Roses bourbon barrels for extended aging, with the remainder of that bottled and kegged. The total yield this year was around 60 barrels, so hopefully that gets the beer into everyone's hands who wants it. The beer is brewed in June and we bottle it in July. The bottles are allowed to re-ferment, carbonate, and condition for a few months before they are ready for sale late in the year. The aging helps soften any edges of the beer's profile making it as delicious and enjoyable as possible.”

The brewery’s highly acclaimed Ghost in the Machine double IPA will be on draft at the Avenue Pub for Friday's event as well.

Courtyard will be having a special release of Ghost in the Machine as well, with plans of a tapping event on Saturday (Nov. 29) at 2 p.m.

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