(Press Release)

ARNAUDVILLE, LA—Bayou Teche Brewing is releasing Miel Sauvage, a French-style ale crafted with honey sourced near their Arnaudville brewery.  In France, farmhouse breweries have crafted a style of beer known as Biere de Miel for centuries – it is an ale brewed with an ample amount of honey from local beekeepers.   Miel Sauvage is Cajun French for wild honey and Bayou Teche Brewing’s new beer is fermented with a beehives worth of honey from their neighbor, Bernard’s Apiaries.

Says Bayou Teche’s brewmaster Gar Hatcher, “We worked with Steve Bernard from Bernard’s Honey and tried several varieties of his locally sourced honey.  We all agreed on one obtained near the Atchafalaya Basin as the best variety for this beer.”  The brewers then worked with barley imported from France and Canada that were known to impart honey flavors into finished ale.  Continued Gar, “after fermentation was complete, we racked our Cajun-take on French honey beer into empty whiskey barrels for aging.”  Joked Gar, “the Miel Sauvage was exiled in those barrels for the same length of time that Napoleon was exiled on Elba.”  In reality, the Miel Sauvage remained in these barrels for many months and while aging the beer picked up notes of whiskey, vanilla and oak.

The label of Miel Sauvage resembles an heirloom patchwork quilt that has been embroidered with three honeybees.  Honeybees were long an emblem of French royalty and likewise three of them adorned Napoleon’s flag of exile.  The Miel Sauvage label was just named one of the best ten labels of the month by an industry website.

Miel Sauvage is a limited release – just one single batch of this beer has been brewed this year.  The ale is sorrel colored and has a pronounced honey aroma and the barrel aging contributes a smooth vanilla oakiness and whiskey flavored booziness.   The beer is available in 22 oz. Belgian style bottles and on tap at special accounts in the brewery’s distribution area.  Dorsey Knott says that Bayou Teche’s artisanal versions of elegant French ales are available in Louisiana, Mississippi, Alabama, Florida, Georgia, and New York.  The beer is also available in the Arnaudville brewery’s taproom.

Bayou Teche Brewing will release Miel Sauvage officially on Sunday September 29, beginning at 12:30 by throwing a cochon de lait at the brewery located in Arnaudville, LA. The cochon de lait will be cooked over the wood from the barrels that the beer was aged in.

(Press Release)

As part of Louisiana’s Craft Beer Week, Lt. Governor Jay Dardenne will introduce the Louisiana Craft Brewery Trail on Monday, Sept. 23, as the latest trail produced for LouisianaTravel.com.

Representatives from the seven breweries will be onsite with samples of their Louisiana-made beers. The trail’s breweries include Abita Brewing Company, Bayou Teche Brewing, Chafunkta Brewing Company, Covington Brewhouse, NOLA Brewing Company, Parish Brewing Company and Tin Roof Brewing Company. The new trail can be viewed at www.LouisianaBrewTrail.com.

Now, a vibrant beer world flourishes in the Southeast. World-class imports, locally-produced microbrews and specialty brews from the rest of the country have achieved unprecedented popularity in the region. Southerners are realizing that beer can be a varied and vibrant part of meals, social gatherings and life as a whole.

The Bad Old Days

The South’s love affair with robust, old-world beer styles is a relatively new trend that trails other regions of the country. There was a long, bland beer legacy to overcome.

The bad old days of southern beer were pretty bad. The smattering of southern breweries in the 1800s could not begin to compare to the hundreds found in northern parts of the country. German immigrants who founded the early breweries of the Northeast and Midwest never settled in the South in any great numbers, and the oppressive heat of the lower states made beer production extremely difficult.

The modest group of southeastern breweries that existed in the early part of the twentieth century was completely squashed by Prohibition and the Great Depression, and grain rationing during World War II drove many post-Prohibition breweries out of business.

Religion has also exerted a restraining influence on beer in the south. In his book, Liquor in the Land of the Lost Cause: Southern White Evangelicals and the Prohibition Movement, Samford University professor John L. Coker explains that prohibitionist sentiment was not popular in the South before the Civil War because the temperance movement was associated with the northern anti-slavery movement. After the Civil War, however, southern Protestant leaders reinterpreted the ideals of temperance and prohibition to be compatible with southern culture. By 1915, alcohol had been officially forbidden by most southern churches.

This Protestant holy war against alcohol never occurred in the Catholic state of Louisiana, which explains many of the state’s liberal alcohol laws. Prohibition, however, was a different matter. Wolfram Koehler, owner/brewmaster of New Orleans’ Crescent City Brewhouse, reflects, “New Orleans, with 22 operating breweries at the turn of the 20th century, was truly a brewing capitol of the South, but almost all were lost due to Prohibition. When I arrived here in the 1980s, Dixie was the only surviving brewery in the Big Easy. When we began Crescent City Brewhouse in January of 1991, this was the city’s first brewery opening in over 70 years.”

Besides the sultry climate and an oppressive church, what other factors held beer back? State laws did not help matters. Microbreweries and brewpubs were illegal in most southern states from Prohibition right up until ten to twenty years ago. And a lack of any ingrained brewing tradition in the South allowed the big national brands to completely dominate the region after Prohibition.

Ironically, even though most southern states outlawed high alcohol beers in the past, strong spirits have always been a staple of imbibing southerners. Whereas barley and hops were scarce in the South, corn and other grains used in the production of distilled spirits have always been readily available. Moonshine was in wide, albeit illegal, production over the past 150 years—especially during Prohibition. It was much easier to hide a still than a brewery, and a small volume of spirits was easier to produce and transport than a much larger volume of beer. Spirits weren’t filling in the heat of the summer and were easier to carry in small flasks to conceal from religious folk. Locally distilled beverages reigned supreme in those days, and the South simply lost whatever taste it had for beer.

Another reason the South trailed other parts of the United States in beer appreciation may have something to do with its early population. Affluent intellectuals settled the Northeast, European immigrants with strong beer backgrounds gathered in the Midwest and adventurous risk-takers made their way to the Northwest. Farmers, laborers and many individuals on the run from the law populated the old South.

Low incomes, long hours of hard work and a conservative, stubbornly traditional nature seemed to help solidify the cheaper light lager preferences of many “old school” southerners. Scott Maitland of the Top of the Hill Restaurant & Brewery in Chapel Hill, NC adds, “Craft beer is more of a white collar thing, at least in the beginning, and the South has only recently started a transformation from an agriculture-based economy to an informational one.”