mark's blog

Boulevard Rye-on-Rye

Why did Boulevard make a Rye? This assertively flavorful grain is more often associated with whiskey than with ales. Even in that arena, it has largely been eclipsed by corn and barley, the sources of bourbon and scotch. But when they procured some seasoned barrels from distiller Templeton Rye, they asked themselves, “Why not?” or "Rye Not?" haha.

Anyway, why not brew a rich, tawny rye ale, then mellow it in the warmth of charred oak rye whiskey casks? Two kinds of malted rye provide spicy sweetness, giving way to notes of caramelized wood and the citrusy tang of Perle, Magnum, and Saphir hops before easing into a dry, lingering finish.

Ratebeer.com gives this one a solid 99 points. I simply say that it is amazing. At 11+%ABV it is one to share though.

Cinco de Mayo

The Bayou isn't just for Mardi Gras. This week we are running some awesome Mexican food specials and have two killer latin influenced bands this weekend. Get on down and get some spicy in your belly and in your ears!

Fantome Hiver

Fantome HiverJust got in 5 cases of very rare Fantome Hiver Saison. 

750 ml @  23.00

Founded in 1988, Brasserie Fantôme has gained international attention and a cult following among lovers of craft beers. Owned and run by Dany Prignon, Fantôme is known for its unique variations on the Saisonstyle of farmhouse ale, often involving the use of herbs, spices or fruit juice. --Wikipedia

Hiver is Fantome's winter offering, available December through March or so with the recipe varying each year.

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