Quick Bites: Abita Beer Salutes New Orleans’ Tricentennial

Abita Beer President David Blossman has always been a man ahead of his time. Long before it was legal for him to drink, David was experimenting with home brewing, making small batches of beer as a hobby. At 17 years old, he invested his teenage savings into what would become the Abita Brewing Company. Over 30 years later, he's the top dog!

On this Louisiana Eats Quick Bite, we speak with David about Abita's pioneering role in the craft beer movement, their relationship with the community, and a special tricentennial tribute to New Orleans, Maison Blanc.

Abita’s 2018 limited edition release was crafted to celebrate New Orleans 300th birthday.  “Maison Blanc has the mild, dry flavor you seek in your favorite house white wine, with the delicious crisp characteristics of Savignon blanc grapes.  Maison Blanc combines the best of both worlds to be enjoyed by beer and wine lovers alike.

Have you ever cooked with beer? In 2008, Marcelle Bienvenu wrote the Abita Beer Louisiana True Cookbook and Poppy was among the contributors.  Her Creole Carbonnades, transforms a Belgian classic into a Louisiana original.  The book is available on the Abita Beer site, but here’s Poppy’s recipe!

 CREOLE CARBONNADES

Serves 6 - 8

2 lbs beef stew meat

½ cup flour

½ cup oil

2 thinly sliced onions

2 tablespoons demi glace (or the commercial products Marmite or Bovril)

2 bottles Abita Turbodog

8 - 10 rounds of stale french bread

½ cup Creole mustard

Salt and pepper to taste

4 Idaho potatoes, cut into ½ inch cubes and parboiled until tender

Heat oil in a Dutch oven.  Season the flour with salt and pepper.  Dredge the stew meat in the flour and brown in the Dutch oven in single layers.  Reserve the browned meat.  Reduce the heat and add the sliced onions to the pan.  Stirring frequently, cook the onions until translucent.  Add browned beef, the beer and the demi glace or other beef extract.  Bring to a simmer and cook together gently for 40 minutes, adding more beer or water if needed.

Spread the Creole mustard on the french bread slices and place on top of the stew.  Cover and continue to cook until the bread breaks down to make the thick gravy. 

Serve with the boiled potatoes.