Parleaux Beer Lab
The bar at Parleaux Beer Lab in the Bywater
(634 Lesseps St.) has received necessary city and state permits and began brewing March 16 in anticipation of a soft opening by May 1.
Co-founder and brewer Eric Jensen and assistant brewer Chuck Smock are brewing a mixed-fermentation farmhouse saison made with standard farmhouse yeast and Brettanomyces. It is dryhopped with Wakatu and Motueka hops. After that, they'll make an easy drinking German Alt brewed with rooibos tea, followed by a Kolsch with Lemondrop hops and a hazy, juicy IPA, brewed and dryhopped with El Dorado and Azaca hops.
The brewery tasting room has 12 taps, so the brewery’s offerings will “grow into those,” says co-founder Leah Jensen, who says the business is seeking “beer-tenders” for behind the bar.
“We’re ready to roll,” Leah says. “It’s perfect timing for spring weather and to sit outside and enjoy delicious beer.”
Joe Ribando has been brewing beers nonstop on his one-barrel system since Low Road Brewing
(110 C. M. Fagan Drive, Hammond) became licensed to brew and serve beer earlier this month.
“I want to offer as many beers as I can,” he says.
In addition to 10 taps of his own rotating beers, Low Road — a reference to Highway 51 between Hammond and Laplace — will have 20 guest taps, mostly supplied by local breweries.
He hopes to open at the end of March or beginning of April, depending on how the beer making goes. “You can’t rush these things,” he says.