All-malt dark lager, 5.0% ABV.
Brewed for Dixie Brewing Co. by Joseph Huber Brewing Co., Monroe, WI
By Bill Lau
Posted April 13, 2015
Katrina put a stop to brewing at the Dixie facility in New Orleans back in 2005, though the brewers turned to contract brewing to keep the business going. Since then, the brewery site has been absorbed by LSU and transferred to the VA to be torn down and developed as part of a medical complex. (I haven’t done enough research to fully understand how this all came about, but in general terms it’s an all too familiar story to many of us. I’ve seen “eminent domain” pulled for purely commercial development of blocks of old flats, and I’ve seen historic buildings with beautiful architecture torn down to make way for condos and shopping complexes and all that other BS that some call progress. Makes me feel like that crotchety old “get off my lawn!” guy!)
At least we can still enjoy Dixie’s beers. Maybe they’ll manage to open a new brewery in NOLA again someday soon. Hopefully they continue to come up with really cool beer names like this one, too!
Appearance (4/5): Glowing copper-amber with a bit of a haze. Pale beige head starts out over a finger’s width thick and gradually settles to a thin layer.
Aroma (7.5/10): Very malty profile with some toasty and deeply caramelized notes (likely Munich malt), and some noble hop aroma following. Has some bock-like and Vienna lager character.
Palate (3/5): Moderately light body, carbonation on the lighter side with a fine bead.
Taste (7.5/10): Malty – lots of deep caramel with some toasted character. Some sweetness initially. Gentle bittering joins in, smoothly integrated, lending a drying edge. This builds and rounds into a slightly tangy finish with a touch of noble hop flavor joining in. Somewhat bock-like at near session strength with touches of Vienna lager mixed in.
Overall (14.7/20): I kind of expected more of a schwarzbier based on the name, but once past that, I found this to be a well-crafted malty lager combining elements of styles as noted above. Went nicely with BBQ pork steaks. Couldn’t go wrong with sausage & kraut, either!