Brewsday Tuesday: Flying Heart to open in Bossier City

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Flying Heart Brewery will open a tap room. - COURTESY FLYING HEART
  • COURTESY FLYING HEART
  • Flying Heart Brewery will open a tap room.


Flying Heart Brewing (700 Barksdale Blvd., Bossier City, 318-344-8775) is now officially Louisiana’s 15th and Bossier City’s first brewery, as of Monday, April 20. The Grand Opening celebration will be on Friday, May 1, starting at 3 p.m. "We've got a lot of beer in the tanks ready to go," co-founder Ben Hart says.

Flying Heart Brewing will work with Glazier Distributing to get the beer into the Bossier area and its tap room will be open at the brewery.

Initially, Flying Heart will release three beers. Firehouse Blonde, a 4.8 percent alcohol by volume Kolsch style, will serve as the brewery’s gateway beer, Hart says. He describes 6 of Hearts as an American-Belgian-style pale ale with extra hops and wheat. Black Heart Smooth Black Ale is the beer that inspired the three partners to open the brewery.

Hart and partners Jason LeBleu and Ben Patillo began homebrewing together with a clone of Samuel Smith’s Oatmeal Stout. Hart says they were very pleased with the results, and they quickly progressed from a standard five-gallon home brewing system to twelve gallons and larger, increasing their batch size with every brew.

When they decided to open a business, they learned as much as they could from educational institutions such as the Siebel Institute of Technology as well as from fellow craft brewers.

LeBleu and Hart both have backgrounds in biology, and LeBleu works with the yeast and Hart focuses on the hops and malts. Patillo is a water engineer, so he is overseeing water quality and filtration.

The brewery is located in a converted firehouse, which the three bought from Bossier City last year. The Flying Heart logo and name come from Hart’s family's ranch in Washington State.

The trio are excited to build on Northwest Louisiana’s growing craft beer culture, which started with Shreveport’s Great Raft and Red River Brewing. “It’s not just about one brewery,” Hart says. “It’s about becoming a brewery destination.”


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