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Old 02-23-2009, 06:56 AM   #1
dontman
 
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I throw a Crawfish Bash every year called the Annual Tax Relief Crawfish Bash since it happens usually the first weekend after April 15th.

This coming year will be the 15th annual one. Some of you Philly people might remember my inaugural party. I had 125 lbs of live craw shipped into Philly airport. The bomb sniffing dogs alerted on the box and they closed the airport and the major highways surrounding the area for two hours. They had a robot open the box out in a big empty parking lot and I was watching it on TV and saw that it was my crawfish.

I want to brew a special beer for this, or two even since my system is two tapped.

Is there a GOOD local craft beer served in New Orleans that I should try to clone? It should be a good session beer that you can drink for hours with nice sweetness to counteract the spice. I am drinking a Wit right now that to be honest would probably be perfect but it just seems somehow wrong serving Belgian beer for this event.

I am looking for suggestions here. Some particulars for edification. Crawfish are spicy messy finger food. The beauty of these little buggers is that they never fill you up. You can literally sit down to eat at noon and just keep eating all day. I've seen people eat these things for 12 hours straight. Beer is the perfect accompaniment but I want it to be as drinkable as the craw is munchable.
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Old 02-23-2009, 07:35 AM   #2
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I suggest a Rye Stout. You should make your own brew rather then cloning something.
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Old 02-23-2009, 09:43 AM   #3
thataintchicken
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You have enough time to brew Cream of 3 Crops..
That should be a light session beer perfect for a feast of crawfish.
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Old 02-23-2009, 11:07 AM   #4

I think a Koelsch, Cream Ale, Classic American Pilsner or something along those lines would be perfect! Now, about that invite.

 
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Old 02-23-2009, 11:53 AM   #5
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my vote is for a cream ale. nice and smooth and light, easy-drinking, with just that hint of hops and a light sweetness from the corn.
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Old 02-23-2009, 12:27 PM   #6
eschatz
 
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Yeah, I immediately thought Cream Ale!
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Old 02-23-2009, 12:44 PM   #7
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I vote cream ale or blonde ale.
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Old 02-23-2009, 07:20 PM   #8
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The vote so far is cream ale or blonde ale. I was actually leaning in the same direction. I loved BM Centennial Blonde.

Follow up question: Does cream ale always get corn? I have never brewed with corn (sort of out of principle, if you know what I mean - if BMC does it, then I don't, that sort of mentality.) But maybe this is a good time to try something new.

Looks like "Cream of Three Crops" and "Centennial Blonde" will be on the menu. My own Wit recipe will round out the kegs. Then varying bottles for the afficionados in the crowd.
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Old 02-23-2009, 07:26 PM   #9
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I would go with a very crisp blonde and maybe a belgian style pale ale with flowery hops and a belgian yeast to bring some spicy phenols to the table. That sounds really good to me.

Maybe a light pale ale, saaz for flavor and aroma, and fermented with Wyeast 3463 Forbidden fruit warm at around 72º... mmmmm spicy with the craw dads...

 
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Old 02-23-2009, 07:33 PM   #10
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Cream ales are nasty! I vote for a nice pale ale.

 
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