Brewsday Tuesday: Beer news around New Orleans

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Commander's Palace bar chef Ferrel Dugas and chef de cuisine Chris Barbato, who created the restaurant's July beer and barbecue pairing menu.
  • Commander's Palace bar chef Ferrel Dugas and chef de cuisine Chris Barbato, who created the restaurant's July beer and barbecue pairing menu.

A long-awaited brewery taproom has opened for business, a local brewery in planning has secured a location, and one of the city’s classic Creole restaurants is offering a month-long “white table BBQ” five-course prix fixe with beer pairings.

 While NOLA Brewing’s new and improved tap room (3001 Tchoupitoulas St., (504) 301-0117) held its grand opening back in mid-June, it wasn’t until July 2 that it was cleared to open for real, just in time for the July 4 weekend. The two-level brewpub has huge windows, plenty of seating, and more than 20 beers on tap, including 6 sour taps. The latest in the NOLA Funk Series, Sauvage (Rebirth Pale Ale with added brettanomyces) is available on draft as well as in 750ml bottles.

Jacob Landry, founder of Urban South Brewing, announced on the brewery’s website that he had finalized a location for his brewery after months of searching — 1645 Tchoupitoulas St., part of the proposed redevelopment of that area of the riverfront. Landry aims to have Urban South will be up and brewing by the end of 2015.

Commander’s Palace (1403 Washington Ave, (504) 899-8221) is offering a beer pairing menu this month to go with what Executive Chef Tory McPhail calls “robust food flavors we all recognize from more casual backyard barbecues and dusty country roads.” The dishes are elevated to fit with the restaurant’s “haute-Creole” food, and all are paired with Gulf Coast beers. Chef de cuisine Chris Barbato and bar chef Ferrel Dugas created the five-course menu.

The meal starts with a play on the classic beer and raw oyster pairing, with the coriander in Tin Roof’s Turnrow matching the coriander granita on the oysters. Other highlights include an intermezzo of a shot of infused tequila followed by Saint Arnold’s Boiler Room; crispy confit duroc pork spare rib with pork fat cornbread, and pickled watermelon; and a sweet tea and peach cake with a piece of salty chicken cracklin. The prix fixe meal with the beer pairing option is $85.


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