Gordon Biersch's tap lineup.
Downtown, two brewpubs offer locals and tourists food and beer served on premises. One is New Orleans’ first and oldest brewpub, Crescent City Brewhouse
in the French Quarter. And while Gordon Biersch
is part of a national chain of brewpubs, the beer it serves is brewed on premises in its location in Fulton Alley.
Gordon Biersch has undergone a change in brewers recently, bringing in Daniel Reynolds to replace Tom Conklin. Reynolds is a transplant from California and has worked for several breweries including Breakwater Brewing Company, Oggi's Pizza and Brewing Company and Rock Bottom Brewery. Biersch kicked off its monthly Brewer’s Dinner series in April and will be hosting the next one on May 27. It starts at 7:00 p.m., and costs $35 for four courses of food and beer pairings.
On June 4, Gordon Biersch will be launching its summer seasonal, SommerBrau, by throwing a tapping party with a crawfish boil to celebrate the release of this Kolsch style beer.
Crescent City Brewhouse has been experimenting with different styles of beers in addition to producing the German styles for which they are well known. Assistant brewer Ryan Woodfill says that Crescent City’s current seasonal French Quarter Pale Ale is an American style pale ale with a clean and crisp hop profile. “We brew many one-off batches throughout the year that include a wide variety of styles,” Woodfill says. “One of my favorite things about brewing is recipe formulation, so it's important for me to be able to be creative with our seasonal and specialty beers. I'm lucky to be working with a brewmaster [Wolf Koehler] who is supportive of this.”
Alongside the French Quarter Pale Ale, Crescent City Brewhouse’s version of a seasonal Kolsch style will be on tap throughout the month of June.