• MUSES(16 oz Can)

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    Mardi Gras in New Orleans is the stuff of deep tradition. Catch a random parade, and there’s a chance someone stood right where you’re standing, watching the same parade, when Grover Cleveland was in the White House. The Krewe of Muses isn’t one of the oldest, but it is without a doubt one of the best. The all-female krewe burst onto the scene in 2001 and promptly changed the game – big, boisterous and beautiful, with a new level of energy and artistry.

    It’s a crowd favorite across the city and definitely here at NOLA Brewing. So when it came time to make a Mardi Gras beer, who better to partner with than the ladies of Muses? Our Muses ale is offered during Carnival season with a portion of sales going to support the krewe’s philanthropy of choice. (In 2015, for example, it was Women With a Vision.)

    Mardi Gras is a celebration for the masses, so we brewed Muses to be a beer for the masses. A Belgian-style ale, light on the palate with low bitterness, select American hops providing a mild citrus edge to the traditional Belgian yeast flavor and aroma. Notably, Muses is a full-flavored session beer (4.4% ABV) so it can be enjoyed all parade long, whether from the float or from the street.

  • Piety(16 oz Can)

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    Piety ale is cherry pie mixed to a bounce beat. Lactobacillus and Brettanomyces make Piety sour and funky, while the red wine barrel aging and tart cherries show off its sweet and sassy side.

    DJ Rusty Lazer is known for making booties pop with his bounce beats. His Piety Street studio has become an epicenter of art and culture in New Orleans. Once you pop, the funk don’t stop!

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New Jester King Now Necrolith and All Together IPA

For Necrølith, our Head Baker Jonathan Sanchez of Jester King Kitchen baked 300 pounds of our Hill Country Sourdough Bread made with 100% Texas-grown grains. We use Barton Springs Mill TAM 105 wheat, Wrens Abruzzi rye, and Rouge de Bordeaux wheat, known for its rich nutty, cinnamon, and baking spice flavor. We then added the sourdough bread to an imperial stout mash with English caramel and chocolate malts and oats, like we’ve done in the past for Jester King Kvass. We then fermented in stainless steel with English yeast.