50 Best Beers in Louisiana: Best Brews of the Pelican State

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Pungent grapefruit, mango, passion fruit, and saturated Citra aroma meet a soft body and restrained bitterness. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Drink it very fresh in a tulip before sweeter or darker beers. Pair it with blackened redfish or spicy fried chicken; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Chocolate malt, caramel, toffee, and light roast build a smooth brown ale with enough dryness to remain food friendly. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Let the bottle warm slightly above refrigerator temperature in a nonic pint. Pair it with jambalaya or smoked sausage; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Orange, mango, peach, and a soft resin note ride a plush body while enough bitterness keeps the finish focused. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Check the can date and drink it fresh from a tulip. Pair it with spicy pizza or fried chicken; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Soft wheat, honeyed sugarcane, lemon peel, and a gentle Cascade-hop finish make this refreshing without becoming plain. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a wheat glass as an early-flight opener. Pair it with boiled crawfish or grilled shrimp; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Toasted bread, caramel malt, and restrained German hops form a smooth amber lager whose balance explains its decades of staying power. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cool in a mug or pint and give the malt aroma a moment to emerge. Pair it with red beans and rice or grilled sausage; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Grapefruit, pine, orange peel, and a steady malt backbone deliver the firmer bitterness of an earlier American IPA tradition. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Drink it fresh from a tulip before the sweet or sour beers. Pair it with hot sausage po’boy or sharp cheddar; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Espresso, bittersweet chocolate, toast, and a firm hop edge produce a dry, substantial stout built for more than dessert. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Let the can warm slightly and use a nonic pint. Pair it with chargrilled oysters or chocolate cake; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Pilsner malt, light honey, pear, and gentle German hops hide considerable strength in an unusually pale and polished doppelbock. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Sip from a goblet and save it for the stronger final third of the flight. Pair it with crawfish étouffée or roast pork; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Mango, lychee, orange, and grapefruit rise from a soft pale-ale frame with enough bitterness to keep every sip tidy. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Pour it fresh and taste it beside the stronger Ghost in the Machine. Pair it with fried oyster po’boy or pepper jack; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Citrus, light pine, biscuit, and gentle caramel make a balanced pale ale deliberately shaped for the cooking of South Louisiana. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cool in a pint and let the hop aroma open for a moment. Pair it with gumbo or smoked boudin; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Mango, peach, and orange float over oats and wheat in a gentle hazy pale ale with very low perceived bitterness. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Check the can date and pour into a tulip while the aroma is fresh. Pair it with fish tacos or pepper jack; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Fresh raspberry aroma and a softly tart fruit edge brighten a light wheat-and-pilsner lager without burying its crisp base. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Pour cold into a flute or wheat glass, leaving garnish off the first taste. Pair it with fresh chèvre or raspberry-glazed pork; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Pale malt, soft honey, a faint pear note, and balanced bitterness make this blonde ale accessible without becoming anonymous. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a clean pint and serve cold as a bridge between lager and IPA. Pair it with fried shrimp or grilled chicken; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Passion fruit, papaya, blood orange, and ripe melon fill a pillowy hazy IPA that stays more refreshing than its name suggests. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Check the can date and serve in a clean tulip while the hop aroma is vivid. Pair it with cajun chicken pasta or fish tacos; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Cracker malt, lemon, flowers, and a lightly herbal dry-hop note give this crisp pilsner more aroma without sacrificing its snappy finish. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a narrow glass and use it to reset the palate. Pair it with fried fish or margherita pizza; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Ripe strawberry aroma rides over a clean golden lager, finishing bright rather than syrupy when the bottle is served properly cold. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a pilsner glass and taste it before darker fruit sours. Pair it with spinach salad or strawberry shortcake; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Tart cherries, red-wine oak, lactobacillus, and Brettanomyces combine pie-like fruit with dry cellar funk and vinous depth. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a stemmed glass and allow the first pour to open for several minutes. Pair it with duck confit or cherry tart; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Toast, caramel, woody hops, and a clean ferment make a balanced amber beer that works between lager and pale ale. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cool in a pint and let the malt open for a minute. Pair it with grilled sausage or a roast beef po’boy; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Cracker, light bread, and gentle floral hops finish dry and brisk, making this a genuine hot-weather reset rather than an afterthought. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a pilsner glass near the start of the flight. Pair it with boiled crawfish or fried seafood; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Citra, Apollo, and experimental hops create tropical fruit, orange, and soft pine over wheat and oats in a lively hazy pour. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Check freshness and serve in a tulip ahead of strong malt-driven beer. Pair it with hot chicken or crawfish tacos; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Chocolate, espresso, oats, and gentle lactose sweetness create a rounded porter with enough roast to prevent a cloying finish. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Let the can warm slightly and use a nonic pint. Pair it with bread pudding or smoked brisket; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Cracker malt, fresh bread, floral hops, and a dry mineral finish show the brewery can deliver precision as well as saturated hop aroma. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a narrow pilsner glass between hop-heavy pours. Pair it with fried catfish or a muffuletta; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Woody oak, earthy Brett, lemon, and dry-hop aromatics turn a pale-ale base into a dry, rustic, and layered bottle-conditioned beer. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a tulip at cellar temperature and give the Brett aroma time to develop. Pair it with roast chicken or aged goat cheese; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Lime, orange, salt, and tart wheat recreate the refreshing edges of a margarita while remaining recognizably beer underneath. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a goblet, tasting it before adding any salt rim. Pair it with fish tacos or queso fundido; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Turbid-mashed grain, cellar funk, lemon, hay, and oak create a dry, complex sour inspired by the long Belgian lambic tradition. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Pour carefully into a stemmed glass and give the carbonation time to settle. Pair it with washed-rind cheese or roast duck; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Strawberry lifts the honeyed pale malt and warming strength of Andygator, creating a deceptively smooth strong lager with a Louisiana accent. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a goblet, pour a modest serving, and let it warm a few degrees. Pair it with smoked pork or vanilla bread pudding; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Pear, orange, white pepper, and soft bread combine in a light Belgian-style ale that brings yeast character without excess strength. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cool in a tulip and allow the foam to settle before tasting. Pair it with roast chicken or mild chèvre; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Grapefruit, pine, tropical fruit, and caramel malt form an old-school-meets-modern IPA with enough structure for assertive Cajun food. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Drink fresh in a tulip before the darker Bayou Teche beers. Pair it with blackened redfish or spicy sausage; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Pink grapefruit sharpens the tropical fruit and soft body of Dr. Juice, adding peel-like snap without turning the finish harsh. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve fresh and moderately cold before malt-led beers. Pair it with ceviche or spicy boudin balls; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Dark bread, cocoa, caramel, and restrained hops create a malt-rich lager that remains clean and surprisingly easy to finish. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cool in a mug and let it warm a few degrees. Pair it with roast pork or grilled sausage; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Citra hops deliver mango, citrus, and resin across a hazy full-bodied imperial IPA whose warming finish never pretends to be small. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Drink very fresh from a tulip and keep the pour ahead of barrel-aged beer. Pair it with buffalo wings or sharp cheddar; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Peach puree, lemony acidity, oak, and earthy Brett character turn a porch-drink idea into a tart, funky, and genuinely layered bottle. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a stemmed glass and let the bottle warm just enough for the fermentation character to open. Pair it with chèvre or peach cobbler; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Pale grain, soft corn sweetness, and a clean low-bitterness finish make this uncomplicated lager useful in Louisiana heat. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve genuinely cold in a tall glass as a palate reset. Pair it with fried shrimp or potato chips; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Malbec grape, blackberry, and bright acidity layer deep purple fruit over a sparkling wheat base without losing a refreshing finish. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a stemmed glass and keep it ahead of roasted malt beers. Pair it with blue cheese or blackberry cobbler; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Blueberry, lemon, and brisk lactic acidity make a purple-red sour whose fruit stays bright against a light wheat base. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Pour cold into a stemmed glass and keep it before the stout. Pair it with goat cheese or lemon tart; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Cocoa, coffee, toast, and a restrained hop bite create a dark ale that is roasty enough for depth but dry enough for dinner. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Let the bottle warm slightly in a clean pint. Pair it with andouille gumbo or smoked pork; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Tangerine zest and juice brighten a soft wheat base, delivering sunny citrus without the heavy sweetness of a fruit soda. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a tall wheat glass and taste it before darker malt beers. Pair it with grilled shrimp or citrus salad; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Citrus peel, peach, tropical fruit, and a touch of caramel malt make this bold double IPA distinct from the softer AlphaGator. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Pour fresh into a tulip and allow the foam to carry the hop aroma. Pair it with blackened chicken or aged cheddar; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Roasted peanuts, cocoa, coffee, and lactose turn the core porter toward dessert while roasted malt maintains a needed bitter edge. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Let it warm above refrigerator temperature in a small pint. Pair it with chocolate cake or vanilla ice cream; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Pinot Noir grape, black currant, and blackberry layer jammy dark fruit over a bright sweet-sour wheat base. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a stemmed glass and keep the pour small enough to preserve its lively carbonation. Pair it with goat cheese or berry bread pudding; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Pear, citrus, soft bread, and gentle spice make a versatile Belgian-inspired ale with enough dryness to accompany a full meal. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Use a tulip and serve cool rather than ice cold. Pair it with shrimp étouffée or roast chicken; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Cracker malt, faint honey, and restrained hops finish exceptionally clean in this anniversary return to Abita’s original golden lager. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a pilsner glass near the beginning of the flight. Pair it with fried catfish or boiled shrimp; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Raspberry puree, wine-barrel oak, lemon, and brisk acidity make an effervescent red sour built for Louisiana’s warmest afternoons. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a flute or tulip and let the lively foam settle. Pair it with soft cheese or dark chocolate; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Ripe peach, citrus, and sparkling acidity evoke the cocktail while the wheat base keeps the finish light and quick. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a flute or small tulip before the stout portion of the flight. Pair it with brie or grilled peaches; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Soft wheat, lemon, faint banana, and low bitterness deliver an easygoing ale suited to New Orleans heat and a long meal. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a tall glass as a quiet palate reset. Pair it with fried catfish or grilled vegetables; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Tropical fruit, bright acidity, oak, and gentle funk create an expressive sour whose fruit and fermentation character remain in balance. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Pour into a tulip and let it warm slightly from cellar temperature. Pair it with grilled pineapple or chèvre; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Strawberry candy and vinous red-grape notes meet brisk acidity, giving this colorful sour both immediacy and a little tannic depth. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Pour cold into a stemmed glass and let the first foam settle. Pair it with chèvre or strawberry shortcake; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Caramel, biscuit, chocolate, pine, and citrus combine in a brown ale with more hop lift than its dark color suggests. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cool in a pint and allow a short warmup before judging the malt. Pair it with roast turkey or pecan pie; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Grenache grape, ripe raspberry, and sparkling acidity layer red fruit over a light wheat base with a clean sweet-sour finish. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold in a stemmed glass and let the lively foam settle before tasting. Pair it with chèvre or raspberry tart; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.

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Apricot, white grape, and lemony acidity make a bright sweet-sour pour with a softer finish than the darker berry editions. It earns its place by adding a distinct flavor, technique, or piece of Louisiana brewing identity to a balanced statewide tasting.

Serve cold and early, when its delicate fruit aroma can register clearly. Pair it with shrimp salad or triple-cream cheese; protect the package from heat and light, use a clean glass, and give the aroma a moment to open before judging the finish.