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The Bayou is Utah's #1 choice for great beer and food. We have the most extensive beer list in Utah with usually around 300 different beers available. Our Cajun influenced menu is sure to have something to please everyone in your group. You must be 21 years of age or older to visit The Bayou. "Welcome to Beervana"
Awards and Accolades
- The Daily Meal named us one of the 150 Best Bars in America 2015
- Coolmaterial.com named us the Best Craft Beer Bar in Utah
- We are a Best of City Weekly winner for the past 12 years running.
- We won a Salt Lake Magazine Restaurant award for "Best Comfort Food".
- One of the 100 best places to drink in America -Imbibe Magazine
- "The beer connoisseur’s paradise" - GQ Magazine Sept 2009
- A winner of Esquire.com's 2009 "Best Bars in America" Rating
Recent Blog Posts
Weltenburger is the oldest monastery brewery in the world, established in 1050. Seven beers are produced in Weltenburg in accordance with the traditional art of brewing by an experienced master brewer who keeps most strictly to the Bavarian Purity Law of 1516. The special quality of the Weltenburg Monastery beers is guaranteed by the low content of nitrates in the brewery water and the regular - up to three months long - storage in stone cellars forty meters below the ground.
Kloster Asam Bock
A dark strong beer - full bodied in taste. Truly unique flavor following the tradition of Bavarian style strong bock beers. Named after the mischevious designer of the brewery.
Kloster Barock Dunkel
The oldest dark beer in the world - a true taste experience; full-bodied, malty and aromatic, smooth and bitter, creamy and extraordinarily dark. Intense taste and flavor, strong and engaging. This beer is based on the elegance of the Baroque Era. It belongs to the class of very best beers based on its ancient traditional and monasterial art of brewing.
The monastery brewery Kloster Andechs combines the centuries-old Benedictine tradition of brewing (since 1455) with modern brewing technology to produce premium beers using only the highest quality Bavarian ingredients.
This beer boasts distinctive fruit flavors such as banana and honeydew melon followed by cloves. Very tangy and refreshing, the Andechs Weissbier Hell has soft body. The finish reveals a balance of slight honey sweetness and an elegant acidity with a subtle hop bitterness that quickly form a harmonious after-taste.
This dark Weissbier retains its aromatic character thanks to the select choice of Hallertau aroma hops and highest quality Bavarian wheat and dark barley malts.
Its characteristic, distinctive maroon colour is a feast for the eyes. Then there’s the opalescence and fine structure of the yeast turbidity. The perfect complement is provided by the very creamy, fine pored head. This dark Weissbier from the Holy Mountain will delight connoisseurs with a harmonious interplay of fruity odours, above all ripe bananas and pineapple, with undertones of caramel and cocoa.
Its head is firm and fine pored. Its aroma is pure and fresh from the cellar, with soft malty accents imbued with floral hoppiness. Its light and soft body leaves a pleasant, tangy taste in the mouth. The mild sweetness marries well with the velvety bitterness of the hops. It concludes on a rounded, harmonious note.
Soft, toasty and a touch of dried fruit accompany a pronounced caramel flavor in Doppelbock Dunkel. Full bodied and velvety, rich with a malty aroma, this beer enjoys a recognizable sweetness, garnished by roasted cocoa notes and a slight hop bitterness.
Mardi Gras means Fat Tuesday!
This Tuesday, Feb 9th, is Mardi Gras!!! We will be celebrating with music by Kris Johnson, an award-winning jazz trumpeter, composer, and educator. He has appeared on an impressive list of albums including two Grammy-nominated releases: Tony Bennett’s A Swingin’ Christmas and Karen Clark Sheard’s All In One. Kris is a trumpeter and arranger with the Count Basie Orchestra. In 2013 he was featured in the standup-comedy film Make Me Wanna Holla starring Sinbad.
In addition to some amazing music we will have free facepainting, beads for everyone (no need to embarrass yourselves), killer beers and great Cajun and Creole food. Get on down and enjoy this traditional day of eating and drinking.
Now, you might not know it from looking through ad's in The City Weekly, but Mardi Gras actually translates to Fat Tuesday. Notice the key usage of the word Tuesday. This means that the holiday occurs on TUESDAY not Friday or Saturday. Of course in Utah we find ourselves celebrating Cinco de Mayo on whatever Saturday or Friday is closest to the Fifth; Independence day on the 4th unless it is a Sunday and then we go to Friday or Saturday using some method I have no understanding of. Same with Halloween where kids use the whole weekend if it falls on a Sunday. At The Bayou we will always celebrate Mardi Gras properly on Tuesday.
Anyway, getting that rant out of my system, Mardi Gras is a day of celebration in Anglican and Catholic traditions, the last day of eating rich, fatty food and drinking before the fasting of the Lenten season which begins on Ash Wednesday (the day after Mardi Gras). While many consider the whole period of festivities leading up to that special Tuesday as "Mardi Gras" really is it more appropriate to call that time Carnival.
If you have ever wondered how the date is calculated (considering that it seems to swing wildly from year to year) here is the forumla: Ash Wednesday is 46 days before Easter. Easter is the Sunday following the full moon following the vernal equinox. However, the vernal equinox and full moon are not determined astronomically (that would make too much sense) but a theoretical model called the Ecclesiastical Full Moon is used. It is long and convoluted process with differences depending on which orthodox group you follow. You can read the whole messy system on wikipedia