American Craft Beer Week (ACBW) is coming to a close, and three of New Orleans' most notorious cocktail bartenders/mixologists/bar chefs have shared their thoughts on beer. Gather round to hear the beer wisdom given by Cole Newton, owner of Twelve Mile Limit, Steven Yamada, head bartender and Co-General Manager of the soon to open Latitude 29, and Sobou bar chef Abigail Gullo.
Cole: "I go on kicks where I drink a lot of stout, or saison, or DIPA, but usually I tend to drink "normal" beer. American-style pale lagers are probably, at least by volume, what I drink the most, not just among beers but among all alcoholic beverages. If you want something crafty along those lines, New Belgium's Shift is excellent, but you're just as likely to find me drinking a Miller Lite."
Cole on choosing beer for Twelve Mile Limit: "We do all canned beer, in part because New Orleans doesn't recycle glass, and in part because the limited selection makes it a it easier to curate the list. We try to have all of the obvious stuff like Bud, Mich Ultra, and PBR, and as good a variety of craft beers as our all can format will allow. Fortunately, there are more and more options all the time, as people are becoming more comfortable with the idea of cans and recognizing the considerable advantages of the format."
Says Steve: "I love most styles of beers, though not particularly fond of most wheats. Bitter is one off my favorite flavors, so big ales and of course IPAs are always great for me. I also love porters. Recently, I've been digging on sours."
Abigail Gullo [Photo: Nikki Mayeux ]
Abigail chimes in: "I love sours too. And I am fond of wheat beers for food and cocktails. Not overly fond of IPAs but a good pale ale is gold. My favorite food need is a good toasted brown ale or porter. The [Bayou Teche] Biere Noir is the bomb with a burger. In the past year I have used both cider and beer in cocktails, it's a lovely way to keep a drink light and food friendly."
So now you know what to buy for your favorite bartender when you see him or her at the Avenue Pub at 3:30 in the morning after their shift. You're welcome.