Parish Brewing Update

So Parish Brewing has been chugging along blowing through kegs of Canebrake in the Lafayette, New Orleans, Northshore and Baton Rouge area over the past 6 months. They also released their Grand Reserve, a big barleywine on November 30th, which just flew off the shelves and had social media buzzing on release day. Now that the calendar has flipped to 2013, what’s in store for Parish? I recently caught up with founder/owner/brewer Andrew Godley and he has some exciting things on the horizon.

Spring 2013 will see the release of their Farmhouse IPA, a brew featuring an authentic French farmhouse base with way more than traditional hopping. According to Andrew, they will “use a French saison yeast with authentic Belgian pilsener malt, rye, and the perfect hops.  The key to this beer is the balance of yeast character with lots of hops – so that one doesn’t override the other.” It will be bottle conditioned in 750ml bottles and is “highly effervescent as a traditional farmhouse saison should be.” Parish is waiting on a new 750ml bottle filler so they can fill 30 or 60 barrels of beer quickly and on a regular basis. He’s hoping to be able to always have a beer on the shelves in this 750ml format, and you’ll probably see this on the shelves in New Orleans and Baton Rouge before you will Canebrake. And that’s perfectly fine with me, as Canebrake is readily available at most restaurants I frequent. Below are some label designs that Andrew is looking for feedback on. Personally, I like the middle one. It’s straightforward and no-nonsense, while conveying everything about the Farmhouse IPA.

Also in the works, and the one I can tell Andrew is most excited about, is L’autre Femme, meaning “The Other Woman.” L’autre Femme will be an epic double IPA that is designed to be along the lines of Pliny the Elder, Heady  Topper, and Andrew’s personal favorite, Avery Maharaja.

Andrew says, “it’s something I had been working on years ago but my attention and test batches were drawn elsewhere after Canebrake got so popular and it was obvious I wasn’t going to make anything else for a while.  This beer is supposed to be intensely hoppy, both in aroma and taste, but without being too bitter.  In fact I would like to get the bitterness so low and in balance that you dont notice it as you do for most IPAs, especially double IPAs.  It’s all in not adding too many early additions and keeping the heavy hops until late or dry hopping.  What we have is an intensely citrus rind hop profile, that reminds me of orange marmalade.  We use lots of Chinook, which is pretty intense.”

How hoppy will it be? Try 100 pounds of hops in a 30 barrel batch. “I have no clue how we are going to get that amount of hops into our fermenter.  It’s an example of one of the challenges in making these kinds of beers.”

So when can we expect L’autre Femme? That’s a good question. “I want this beer to be epic.  Not just another DIPA.  We will not release it until I can say with a straight face that it is in the same league as Pliny/Heady/Maharaja.”

Hell yeah! That’s music to my ears.

In the meantime, make the drive over to Broussard, which is just southeast of Lafayette, and take a Friday afternoon tour. Pick up a shirt or one of their snifter glasses. Who knows, you may just get to taste one or both of these brews. That is, as long as you tell Andrew I sent you.