Abita Brewing Company, located in Abita Springs, Louisiana and founded in 1986, is today one of America's major craft brewers. In Abita's first year they produced 1,500 barrels, and today, they produce over 100,000 barrels and enjoy nationwide distribution. Abita is privately and locally owned and has surpassed Dixie as Louisiana's home state favorite. Their beers are currently sold in bottles and on tap.
The company states that none of their beers contain preservatives or additives and are cold filtered, not pasteurized. Also, no corn or rice adjuncts are used in any of their offerings. A wide range of beers are sold, Abita Amber (lager) being the most popular, and the brewery has a history of experimenting with new and unusual recipes, with Imperial Louisiana Oyster Stout being the most recent. Seven beers are sold year round, five seasonals are rotated out, three "harvest" beers (fruited) are produced, four "big beers" (sold in 22 oz. bomber bottles) are available, and the brewery makes their "select series" line, which is presented only on draught.
In many ways, Abita Brewing Company is much like the Anchor, Boston Brewing, North Coast, and other craft brewers who fall in between the mass-produced or macro brewing operations of the big four (Anheuser-Busch, Coors, Miller, and Pabst) and the mostly small, "extreme" brewing operations, who shoot for bold, niche beers, with quite limited appeal. Abita, and their compatriots could be possibly be described today as "craft-style" brewers, rather than true craft brewers. Whatever the case, Abita has wide appeal, is much loved, and continues to be a very profitable and successful enterprise. This author has long enjoyed the fruits of their labor.
The company states that none of their beers contain preservatives or additives and are cold filtered, not pasteurized. Also, no corn or rice adjuncts are used in any of their offerings. A wide range of beers are sold, Abita Amber (lager) being the most popular, and the brewery has a history of experimenting with new and unusual recipes, with Imperial Louisiana Oyster Stout being the most recent. Seven beers are sold year round, five seasonals are rotated out, three "harvest" beers (fruited) are produced, four "big beers" (sold in 22 oz. bomber bottles) are available, and the brewery makes their "select series" line, which is presented only on draught.
In many ways, Abita Brewing Company is much like the Anchor, Boston Brewing, North Coast, and other craft brewers who fall in between the mass-produced or macro brewing operations of the big four (Anheuser-Busch, Coors, Miller, and Pabst) and the mostly small, "extreme" brewing operations, who shoot for bold, niche beers, with quite limited appeal. Abita, and their compatriots could be possibly be described today as "craft-style" brewers, rather than true craft brewers. Whatever the case, Abita has wide appeal, is much loved, and continues to be a very profitable and successful enterprise. This author has long enjoyed the fruits of their labor.
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