Perfectly Crafted Pairings

Welcome fall with Louisiana beers and complementary dishes

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Growing up, I dreaded the fall months. August marked the end of summer, the end of freedom, and September ushered in reading assignments and homework and math tests. The shorter days meant less time to roam the neighborhood with my friends, and the sudden drop in temperature meant bundling up to play outside was required.

Now that my school days are past me, I’m able to fully indulge in fall. I excitedly await the shorter days and cooler temperatures, two good reasons to stay inside all day nursing a warm cup of coffee and flying through a good book. And when it’s time for some sustenance, I find myself craving the seasonal comfort foods of my childhood, paired with another adulthood indulgence, a tasty local craft beer.

Below, for your edification and mine, I’ve paired traditional Louisiana fall dishes with craft beers whose flavors complement each other.

Gumbo + Reasonably Corrupt by Great Raft 

To South Louisianans, there’s no such thing as “gumbo season,” but the changing leaves and slight drop in temperature are the perfect excuse to dust off that favorite gumbo recipe. Gumbo’s dark, rich, earthy and aromatic flavors require a pairing of similar darkness and intensity. To balance out the spiciness, pair gumbo with with a roasty, chocolate-y beer with coffee notes, like Great Raft’s Reasonably Corrupt. Coming in at 5.5% ABV, a malty brew on top of a belly full of gumbo is the perfect recipe for a long winter’s nap.

Red Beans & Rice + Oktoberfest by Urban South

Traditionally served on Mondays, red beans and rice work well for many fall occasions, like gathering friends and family around a bonfire. The smell of red beans cooking with bay leaves and smoked sausage has a Pavlovian effect on most. Pair this herby, spicy dish with the easy-drinking Oktoberfest from Urban South (5.8% ABV). The roasty, toasty flavors of this brew will work nicely with the rich, smoky pork flavors in the beans, guaranteeing a feeling similar to donning a favorite pair of cozy socks.

Etouffee + Opus Vert by Parish Brewing

Dreaming of warmer days and crawfish boils? Now is the perfect time to bust out that quart-sized bag of crawfish tails that’s been in the freezer since spring. A salty, well-seasoned etouffee requires an effervescent, hoppy brew to bring out the flavors of the seafood and the Cajun trinity. Hoppy IPAs work well here, like the citrus and pine forward Opus Vert (6.8% ABV) from Parish Brewing, a local favorite.

Corn Maque Choux + Radical Rye P.A. by Gnarly Barley

Freshly shucked corn straight from the cob is the key to a Cajun maque choux. This creamy sauteed veggie dish is typically served as a side but can certainly stand alone and hold its own as a comfort food. Try pairing the bright flavors of the maque choux with a hoppy, piney brew like Gnarly Barley’s Radical Rye P.A. Slightly malty and spicy, this 7% ABV brew will kick up the flavors in the corn maque choux without overshadowing them.