From that 40-acre property alongside the Bayou Teche — a bayou being the Louisianian time period for a waterway smaller than a river — Mr. Knott and his brothers, Byron, 52, and Dorsey, 47, produce 200 barrels of beer every week, a lot of it meant to head with the meals they grew up consuming: gumbo made with a depressing Cajun roux, jambalaya and smoked meats, fried Gulf shrimp and fist-size oysters and butter-mounted crawfish étouffée served over native rice simmered with extra butter and bay leaves.
“We’re Cajuns,” Mr. Knott mentioned. “If we’re now not consuming, we’re enthusiastic about what we’re making for dinner, or what Momma’s cooking Sunday.”
Bayou Teche Brewing is basically recognized to these at the Gulf Coast, in spite of receiving awards at global beer competitions. Its distribution, like that of many different sought-after craft beers, is proscribed; for now it may be discovered solely in Louisiana, Texas and Quebec.
Polly Watts, the landlord of the Road Pub in New Orleans, normally has a minimum of two beers from Bayou Teche on her checklist of 50 global brews. “Probably the most issues that I feel Bayou Teche does so smartly is that the beer is not only beer, it is a part of the meals tradition,” Ms. Watts mentioned.
Whilst maximum American beers are made as stand-alone beverages, she defined, Bayou Teche takes its cues from the French and Belgian farmhouse traditions, through which beers are supposed to be served on the desk as a part of a meal.
“While you’re consuming that meals and consuming that beer, it’s magical,” she mentioned.
Along with their common roster of a few dozen craft ales, the Knott brothers additionally make two only-in-Acadiana spring specials. One is for the Courir de Mardi Gras, the previous Cajun model of the vacation…