New Orleans Beer: A Hoppy History of Big Easy Brewing

New Orleans Beer: A Hoppy History of Big Easy Brewing

by Jeremy Labadie, Argyle Wolf-Knapp
     
 

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New Orleans is a city where making sure you have a good meal in your belly and a strong drink in your hand is of the utmost importance. Recently, one drink has been getting more and more attention in New Orleans: beer. The craft brewing revolution of the last 30 or so years has caught hold here, creating what is only the latest chapter in New Orleans's

Overview


New Orleans is a city where making sure you have a good meal in your belly and a strong drink in your hand is of the utmost importance. Recently, one drink has been getting more and more attention in New Orleans: beer. The craft brewing revolution of the last 30 or so years has caught hold here, creating what is only the latest chapter in New Orleans's illustrious love affair with boozy concoctions. From old-school breweries like Jax, Regal and Dixie to craft brewers like Abita, NOLA and Bayou Teche, join authors Jeremy Labadie and Argyle Wolf-Knapp to enjoy the first comprehensive history of brewing in New Orleans--a history 287 years long and as wide as the Mississippi.

Product Details

ISBN-13:
9781626192485
Publisher:
The History Press
Publication date:
03/04/2014
Series:
American Palate
Pages:
144
Sales rank:
1,163,814
Product dimensions:
5.90(w) x 8.80(h) x 0.50(d)

Meet the Author


Jeremy Labadie, aka The Beer Buddha, is a graduate of Tulane University. He has been on a continuous legal beer journey since 1996. He has a somewhat popular New Orleans beer blog called the Beer Buddha, which he has been writing since 2008. He currently lives in New Orleans with his wife Aaron, her three large dogs and their homebrew-loving seven-year-old daughter Evangeline. This is his first and probably last book. Argyle Wolf-Knapp is a graduate of the Culinary Institute of America and a Certified Sommelier with the Court of Master Sommeliers. He has worked as a chef for over a decade in New York and currently works as a floor captain and supervisor at the famed Commander's Palace restaurant in New Orleans. Over the last thirty years, he has researched and reproduced various beers, ales, meads and foods from historical sources going back as far as Apicius. He's still a bit enamored by Elizabethan food and brewing. This is his first book. Kirk Coco is a native New Orleanian and CEO of NOLA Brewing. David Blossman is the president of Abita Brewing Company.

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