2 Row Chasing Haze IPA

2 Row Dangereux Farmhouse

2 Row Breakfast Stout

2 Row Accelerator IPA

2 Row 24K Golden Ale

The classic, served plain or with a seasonal fruit compote.

New York Style Cheesecake

10 Barrel Cucumber Crush Sour

10 Barrel Apocalypse IPA

Served warm in a pool of luscious bourbon sauce.

Bread Pudding

Rich and decadent. Chocolate lovers will die for this one.

Chocolate Kahlua Cheesecake

Leave it to Southerners to improve on the Twinkie. We dip them in batter, fry them up good, and serve them with raspberry sauce.

Deep Fried Twinkies

Two of our house made spicy ginger snap cookies. No, we won't give you the recipe.

Spicy Ginger Snap Cookies

Soup & Salad

A full quart of our spicy chicken and sausage gumbo served with rice. To-Go only. Add crawfish or shrimp +12.

Gumbo Quart

Spicy chicken and sausage gumbo served with rice. Add crawfish or shrimp +6.

Gumbo

Soup of the Day

Romaine tossed with our roasted garlic caesar topped with croutons and parmesan cheese, of course.add Chicken +5, add shrimp +6, add salmon +8.

Cajun Caesar Salad

Mound of spinach, red onion, tomato, cucumber and boiled egg with a creamy balsamic pesto dressing.add bacon +2, add chicken +5, add shrimp +6 (GF)

Spinach Salad

Ham, mozzarella, provolone, tomato, egg and blackened chicken on mixed greens with ranch. (GF+)

Bayou Chef Salad

Port wine soaked cranberries, almonds and blue cheese on a bed of spring mix, served with a cinnamon, Tabasco vinegarette. (GF)

Sunburst Salad

Blackened salmon served on a bed of mixed greens with a spicy vinegarette. (GF)

Blackened Salmon Salad

Blackened catfish served on a bed of mixed greens with a spicy vinegarette.

Blackened Catfish Salad

White fries, covered in cheddar and jack cheese and then smothered with Gumbo. Add shrimp or crawfish +6

Gumbo Fries

A savory cheesecake made with alligator sausage. Baked in a cracker, pecan crust and served with roasted red pepper coulis.

Alligator Cheesecake

Crush all specialty grains and the 2-row malt to a medium-coarse crush right before brewing. If you have flaked oats, they do not need crushing.

Crush grains

Heat about 4.5 - 5.0 gallons of strike water to approximately 166-170°F (to hit a mash temperature of 152°F given your grain bill and equipment). Adjust volume to your system's deadspace to end with ~6 gal pre-boil. If using campden tablet, add to the water 15 minutes before mashing.

Heat strike water

Add crushed grains to your mash tun and recirculate the first runnings if desired. Mash at 152°F (67°C) for 60 minutes for a moderately fermentable wort with good body--this helps produce a soft, slightly full mouthfeel desirable in hazy IPAs. Adjust lactic acid to reach mash pH 5.2–5.4.

Mash in

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to help stop enzymatic activity and improve lautering. Then vorlauf until clear.

Mash out

Sparge with enough water at 170-175°F to collect ~6.5 - 7.0 gallons of wort in your kettle (target pre-boil volume to account for boil-off and trub losses).

Sparge

Bring wort to a vigorous boil. For a hazy IPA, keep the actual bittering additions minimal: add 0.5 oz Simcoe or Magnum at 60 minutes for a low but stable IBUs backbone. Boil for 60 minutes. Add Irish moss or Whirlfloc with 10 minutes left if you choose to use it (many haze-focused brewers skip it — doing so increases haze retention).

Boil

At flameout, cool the wort slightly to ~180°F, then add 2 oz Citra and 2 oz Mosaic directly to the kettle and whirlpool for 20-30 minutes (steep/hop stand). If you used 0.5 oz Amarillo as a 15-min addition, include it now or at 5 minutes left—this recipe places emphasis on late/whirlpool additions for hop flavor and aroma rather than early bittering.

Late hop additions / whirlpool

Use an immersion/plate wort chiller to bring wort down to ~68°F (20°C) as quickly as possible to reduce risk of oxidation and infection. During chilling, purge your fermenter with CO2 if available.

Chill wort

Transfer chilled wort into a sanitized fermenter leaving behind most trub. Top up to 5.5 gallons if necessary to reach target batch size. Oxygenate the wort thoroughly (shaking, pure O2, or vigorous splashing). Rehydrate/pitch the yeast per manufacturer instructions (one packet is fine for ~5.5 gallons; consider a starter for WY1318 for very vigorous fermentation). Add yeast nutrient if desired.

Oxygenate and pitch yeast

Ferment at 67-70°F (19-21°C) for 5–7 days until vigorous fermentation subsides and gravity drops rapidly. If using a fruity English yeast (e.g., WY1318), the temperature range helps emphasize fruity esters that complement the late hop profile. Target final gravity ~1.010–1.014 depending on attenuation.

Primary fermentation

At 48–72 hours into fermentation (high krausen) add the first dry hop: 1 oz Azacca or El Dorado. This biotransformation dry hop can enhance thiol development and juicy character. Leave in contact for 3 days.

First dry hop (active fermentation / high krausen - optional)

After primary fermentation slows (about day 5–7), crash the fermenter to ~40–45°F (4–7°C) if possible for 24 hours to help cold break and drop heavy particulates. Then add the second dry hop: 2 oz Citra + 2 oz Mosaic directly to the fermenter. Leave the dry hops on for 3–4 days to maximize aroma while minimizing grassy/herbal extraction. Avoid extended contact beyond 7 days to reduce vegetal flavors.

Cold break and second dry hop

If you want a bit more biotransformation, you can dry hop between 60–68°F during active fermentation; for a cleaner aroma, perform dry hop at cold temperatures after fermentation is complete.

Optional warm rest

After dry hop contact is complete, cold crash to help settle hop particles and yeast. Transfer to keg or bottling bucket, leaving behind as much sediment as possible. If bottling, dissolve 4 oz corn sugar in a cup of boiling water, cool, and gently stir into beer in bottling bucket for priming. If kegging, force carbonate to about 2.3–2.6 volumes of CO2 (typical for hazy IPA).

Prepare for bottling or kegging

Allow bottles to carbonate at room temperature for 10–14 days, then chill and condition for an additional few days. For kegged beer, allow at least 48 hours after force carbonation before serving to allow flavors to meld.

Conditioning time

Serve cold (40–48°F / 4–9°C) in a tulip or IPA glass, minimizing oxygen exposure while pouring. Expect a hazy, juicy, tropical-citrus aroma with moderate bitterness and a soft, pillowy mouthfeel.

Serving

Pale 2-row malt

Golden Promise (optional for complexity)

Flaked oats

Wheat malt (optional for head retention)

Carapils / dextrin malt

Citra (whole or pellets) - whirlpool / late additions

Mosaic - whirlpool / late additions

Azacca or El Dorado - dry hop

Citra - dry hop

Mosaic - dry hop

Amarillo (optional) - bittering late addition

Simcoe or Magnum (bittering)

Ale yeast (clean, fruity; e.g., Wyeast 1318 London Ale III or Safale US-05 or WY1318 equivalent)

Yeast nutrient (optional)

Irish moss or Whirlfloc (clarifier, optional)

Corn sugar (for bottling) or priming sugar

Brew water (adjusted for chloride:sulfate ratio favoring softness and chloride)

Lactic acid (to adjust mash pH to ~5.2-5.4)

Campden tablet (optional, to remove chlorine/chloramine)

Heat ~3.5 gallons (adjust to your system) of brewing water to a strike temperature of 162°F (72°C) to achieve a mash temperature around 150–152°F (65–67°C) after grain addition.

Add the crushed 2-row pale, Belgian pilsner, wheat malt, light crystal, and Munich malts to the mash tun. Stir thoroughly to eliminate dry pockets and dough balls.

Hold the mash at 150–152°F (65–67°C) for 60 minutes. For a slightly drier, more attenuated saison character you may raise the mash to 152–156°F (67–69°C) for 60 minutes; adjust based on desired body.

Optional mash rest: If using flaked wheat, a short protein rest at 122–131°F (50–55°C) for 10–15 minutes can help head retention, then raise to saccharification temp.

After saccharification, perform an iodine test to confirm conversion. If complete, begin vorlauf (recirculation) until runoff is clear.

Sparge with enough water (at ~168°F / 76°C) to collect approximately 6.5–7 gallons of wort in your boil kettle (volume will vary by system and target post-boil volume of ~5.25 gallons).

Bring wort to a vigorous boil. Watch for boilovers as lighter malts foam easily.

At the start of the 60-minute boil, add 1.0 oz Saaz (or Styrian Golding) for bittering.

With 15 minutes remaining, add 0.5 oz Saaz for flavor/aroma, and add crushed coriander and orange peel if using. Also add yeast nutrient at this time if desired.

Boil the remaining time, then turn off heat and chill wort quickly to yeast pitching temperature.

Cool wort to 68–72°F (20–22°C) for a moderate fermentation start; many saison recipes pitch warmer (72–78°F / 22–26°C) or step up to higher temps after active fermentation begins to encourage phenolic/spicy esters. Choose a fermentation schedule below.

Transfer cooled wort to a sanitized fermenter and top up with water to reach 5 gallons if needed. Measure original gravity (OG) – expect ~1.055–1.065 depending on efficiency.

Rehydrate or prepare your saison yeast according to manufacturer instructions. Pitch the yeast into the cooled wort.

Fermentation schedule option A (traditional warm saison): Ferment at 68–72°F (20–22°C) for 48–72 hours to allow a healthy start, then allow temperature to rise naturally up to 78–82°F (25–28°C) over 5–7 days to push attenuation and create peppery/fruity esters.

Fermentation schedule option B (forced warm): Start at 72°F (22°C) and raise to 85°F (29°C) after 3–4 days for 3–5 days to encourage stronger saison character. Monitor for excessive solvent/fusel production.

Fermentation should be vigorous for the first 3–7 days. Total primary fermentation time typically 7–14 days until activity slows and specific gravity approaches terminal gravity (expect FG ~1.006–1.012).

If dry hopping, add 0.5 oz of light floral hops after vigorous fermentation has subsided (3–5 days in) and leave for 2–4 days to avoid grassy flavors.

When final gravity is stable for 2–3 days, prepare for bottling or kegging. Sanitize bottles/keg and all equipment.

For bottling: dissolve 3.5 oz priming sugar in 12–16 oz boiling water, cool, and add to bottling bucket. Rack beer gently onto priming solution, mix gently to distribute without oxygenating.

Fill bottles, cap, and condition at ~68–75°F (20–24°C) for 2–3 weeks to carbonate. Saisons often benefit from a couple weeks of maturation after carbonation for flavor integration.

For kegging: force carbonate to ~2.3–2.8 volumes CO2 depending on preference.

Serve chilled but not ice cold (45–55°F / 7–13°C) in a tulip or flute to concentrate aromatics. Expect a dry, peppery, fruity farmhouse profile with moderate spice and a crisp finish.

Store bottles in a cool dark place. Saisons can develop more complexity with several months of aging but are typically enjoyed young and lively.

2-row pale malt (base)

Belgian pilsner malt

Wheat malt (flaked or malted)

Light crystal malt (10–20L)

Munich malt (10L)

Saaz hops (or Styrian Golding) - bittering

Saaz hops - flavor/aroma

Coriander (optional, crushed)

Orange peel (bitter or sweet, dried) - optional

Saison yeast (dry or liquid) - highly attenuative

Brew water (adjusted to moderate bicarbonate, minerality to taste)

Priming sugar (for bottling)

Bottle/keg sanitizer (no-rinse)

Dry hop (optional, light floral - e.g., Styrian or Saaz)

Heat 6.5 gallons of strike water to 168°F (76°C). This target gives a mash temperature of 152°F (67°C) once grain is added.

Add all crushed 2-row pale malt, flaked oats, chocolate malt, roasted barley, crystal malt, Carafa (or dark malt) and optional black malt to the mash tun. Pour strike water in while stirring to avoid dough balls until temperature stabilizes at 152°F (67°C).

Mash-in

Hold mash at 152°F (67°C) for 60 minutes. This temperature yields a balanced body — adjust ±2°F if you want drier (higher temp) or more fermentable (lower temp).

Mash rest

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and make lautering easier.

Sparge with ~3 gallons of 170°F (77°C) water, collecting wort until you have ~6.5–7 gallons pre-boil volume. Target pre-boil gravity around 1.080–1.090 for an imperial oatmeal stout.

Bring wort to a vigorous boil. Boil time: 60–90 minutes depending on desired gravity concentration and hop utilization; 60 minutes is sufficient for most recipes.

Bring to a boil

At start of boil (60 minutes remaining) add 1.5 oz Northern Brewer (bittering). With 10 minutes remaining add 1 oz Fuggle or EKG. At flameout you may add 0.5 oz of hops for whirlpool aroma.

Hop additions

Add 1 lb lactose with 10–15 minutes left in the boil so it dissolves completely. Lactose is non-fermentable and will add sweetness and body.

Lactose addition

After boil, turn off heat and whirlpool for 10–15 minutes. Allow trub to settle; if using whirlpool hops add them now. Cool wort quickly to yeast-pitching temperature (around 66–68°F / 19–20°C) using a wort chiller.

Cool & whirlpool

Transfer cooled wort to a sanitized fermenter, leaving behind as much trub as possible. Aerate vigorously (shake, splashing, or oxygenate) and pitch the yeast (use a healthy starter if using liquid yeast or two packs for high-gravity wort).

Pitch yeast

Ferment at 66–68°F (19–20°C) for 7–10 days or until vigorous fermentation slows and specific gravity drops significantly. For this OG aim for around 1.098–1.110; expected attenuation with this yeast should bring FG around 1.018–1.024 depending on mash and yeast, resulting in ~8–9% ABV.

After primary slows (5–10 days), rack to secondary if desired and add toasted cocoa nibs (4 oz), split vanilla beans (2 pcs, scraped), and/or cold-brew coffee (8 oz) to taste. Let condition on these additions for 7–14 days. If you prefer no secondary, add these to primary after vigorous fermentation subsides to avoid losing aroma to CO2 scrubbing.

Secondary & adjuncts

Confirm fermentation has finished by taking two readings 2–3 days apart. Target FG ~1.018–1.024. If FG is stable, proceed to packaging.

Final gravity check

If bottling: dissolve 4 oz priming sugar in 12 oz boiling water, cool, add to bottling bucket and gently rack beer onto it to mix. Bottle and cap. If kegging: transfer to sanitized keg, carbonate to ~2.2–2.6 vols CO2 (keg or force carbonate).

Bottling or kegging

Allow bottles to carbonate at room temperature for 2–3 weeks. If kegged, condition at serving temperature for 1–2 weeks. Imperial stouts benefit from some cellaring — store 1–3 months for flavors to meld and harsh roast notes to soften.

Maturation

Sanitize all equipment that contacts cooled wort or finished beer (fermenter, airlock, siphon, bottles, caps, keg). Minimize oxygen pickup after fermentation to preserve roast and chocolate aromas. Taste and adjust adjunct quantities (coffee, vanilla, cocoa nibs) to personal preference; add caution with coffee — start lower and increase in future batches.

Carafa Special III (de-bittered) or dark roasted malt

Roasted barley

Chocolate malt (350L)

Crystal/Caramel 80L

Midnight wheat or black patent (optional, for extra roast)

Strike water

Sparge water (to top up pre-boil volume)

Gypsum (calcium sulfate) — mash

Calcium chloride — mash

Northern Brewer (bittering)

Fuggle or East Kent Goldings (flavor/aroma)

Whole or pellet hops for late whirlpool (optional)

Lactose (milk sugar), for sweetness & body

Cocoa nibs (toasted) — secondary (optional)

Vanilla beans — split, scraped — secondary (optional)

Coffee (cold brew or coarse whole-bean during secondary) — optional

High attenuation ale yeast (Wyeast 1728/Nottingham/US-05 strong starter recommended)

Priming sugar (corn sugar) for bottling

Crush/mill the grains to a coarse consistency (not flour). Heat 3 gallons of strike water to approximately 167°F (75°C). This will yield a mash-in temperature of about 152°F (67°C) when you add the grains.

Mill and Heat Water

Add the crushed 2-row, Munich, Carapils, crystal, and flaked oats to your mash tun. Stir thoroughly while adding the strike water to avoid dough balls. Target mash temperature: 152°F (67°C). Hold for 60 minutes. Maintain temperature by insulating the mash tun; check every 15 minutes.

Mash In

After 60 minutes, raise mash temperature to 168–170°F (76–77°C) for 10 minutes to mash out and improve wort runoff if desired.

Mash-Out

Recirculate/runoff the wort until it runs clear or your pre-boil volume target is reached. Sparge with 3 gallons of water heated to 168°F (76°C). Collect enough wort to end up with about 6.5–7 gallons in the boil (for a 5.5 gallon finished batch accounting for losses).

Bring the collected wort to a vigorous rolling boil. Total boil time: 60 minutes.

Bring to Boil

At 60 minutes remaining (start of boil), add no bittering hops to keep bitterness moderate and spotlight late hop character. (If you prefer slightly more IBUs, add 0.5–1.0 oz of a high-alpha hop at 60 minutes.)

Bittering Addition

At 15 minutes remaining in the boil, add Irish moss or Whirlfloc and yeast nutrient if using.

Kettle Fining

At flameout (0 minutes), turn off heat and allow the wort to sit for 10–20 minutes while cooling slightly. Add the whirlpool/steep hops: 2 oz Citra, 2 oz Mosaic, 1 oz Simcoe. Stir or gently whirlpool for 15–20 minutes to extract essential oils and aroma without harsh bitterness. Aim for wort temperature of 180–190°F (82–88°C) during the whirlpool; if you plan on more late hop biotransformation, allow to cool further before transfer.

End of Boil / Whirlpool

Cool the wort quickly to around 68–70°F (20–21°C) using an immersion chiller, plate chiller, or ice bath. Rapid cooling helps cold break formation and reduces infection risk.

Cool Wort

Transfer the cooled wort to a sanitized fermenter (target volume ~5.5 gallons). Aerate or oxygenate the wort thoroughly (shake, splash, or use pure oxygen) to provide yeast the dissolved oxygen they need for a healthy fermentation.

Transfer and Oxygenate

Pitch the American ale yeast (re-hydrated if dry, or a properly prepared starter if liquid yeast) at 65–68°F (18–20°C). Seal fermenter with an airlock and maintain fermentation temperature at 66–68°F (19–20°C) for clean esters and good attenuation.

Pitch Yeast

Allow primary fermentation for 5–7 days, or until vigorous activity subsides and gravity has dropped substantially (about 60–70% of expected drop). Check specific gravity to ensure fermentation is progressing.

Primary Fermentation

When primary fermentation has mostly finished (typically day 4–6), add the first dry hop charge: 2 oz Citra, 2 oz Mosaic, 1 oz Simcoe directly to the fermenter. Keep the fermenter at fermentation temperature and let hops sit for 3–4 days.

First Dry Hop

After the first dry hop period, optionally gently transfer (rack) the beer to a secondary fermenter to leave behind trub and yeast if desired. Add the second dry hop charge: 2 oz Citra, 2 oz Mosaic, 1 oz Simcoe. Hold for an additional 3–4 days at 60–68°F (15–20°C). Total dry hop time should generally not exceed 7–10 days to avoid grassy flavors.

Rack and Secondary Dry Hop

After dry hopping, cold crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to help precipitate hop particulates and yeast, improving clarity.

2 Row Chasing Haze Ipa