Southern Louisiana’s beer scene is about to get a whole lot hoppier.
Currently on tap in the New Orleans area is Gnarly Barley Brewing Company
’s re-imagined Radical Rye P.A. recipe, which has removed crystal malts from the grain bill, added hop resin for the Columbus and Cascade bittering hops and added Citra whirlpool and dry-hopping.
Founder and head brewer Zac Caramonta says that when the brewery opened with its Radical Rye flagship in 2014, there weren’t any other rye beers in the area, and his focus was providing that flavor profile to the market.
“As palates in the market — including our own — quickly evolved, I realized that we weren’t doing the beer justice,” Caramonta says.
The new version of Radical Rye is paler in color and hazy in appearance. Caramonta describes the beer as crisper and spicier. “It’s more on the refreshing side, since it’s lost the caramel notes of the crystal malt that became more prevalent as the beer aged,” he says.
The new Radical Rye is now on draft at area bars and restaurants including Cochon, The Bulldog Mid-City, Bourbon House, Mopho and the R Bar.
increased its capacity in 2016 with a new 30-barrel brewhouse and canning line and released Cafe Au Lait coffee milk stout and White Boot blonde ale in cans and on draft.
Head brewer Leith Adams says Mudbug’s newest beer, Intracoastal IPA, is scheduled for release in cans and kegs on Aug. 15.
“This new version has all the hops,” Adams says. “One 30-barrel batch has 90 pounds of hops, including Cascade, Belma and Citra.”
Following the release of Intracoastal IPA is the September release of Pelican Pilsner cans and kegs and the draft-only Oktoberfest beer in late September or early October. In November, Mudbug will release a limited amount of Imperial Chocolate King Cake Stout, Adams says,
“This stout got such a great response last year that I have to do it again,” he adds.