BC: Who came up with this beer’s recipe?
I developed this recipe with input from and Eddie Varela, Barrel Master and Todd Usry, President and Founder.
 
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I think the aroma is particularly interesting – with aromas of white grape and saison yeast esters, it blurs the line between beer and wine.
 
BC: Can you describe this beer in 10 words or less?
A balanced fusion of diversity – white grape, oak, spice, esters
 
BC: Do you know a story – or have a personal story – that revolves around this beer?
Saisons are traditionally made using ingredients that happen to be on hand. For us, that included wheat, rye, and 2-row barley. The inclusion of something locally harvested is also common, and that’s where the white grape must came in. We sourced the grape juice from a winery in western Colorado. We bent the rules on the saison style, though. This one falls into the category of “super saison,” and even in this category, it’s big. It’s also quite dark after picking up additional color from the barrels.
 
BC: What's a good food pairing for this beer?
A big, traditional turkey dinner, roasted or smoked, with all the sides. It holds up to the rich flavors and excess! For a simpler pairing, I’d serve it with Manchego cheese.

BC: Who came up with this beer’s recipe?
This beer was definitely a group effort at the brewery. We had many different recipe tweaks over a large number of batches that we tested in our tap room until we finally got what we wanted. No single NOLA employee can take sole credit for this great beer.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
My favorite aspect of this beer is definitely aroma. This beer is full of juicy hop aroma.  It’s like burying your face in a pile of hop cones.

BC: Where does this beer’s name come from?
Ours, and many others in the industry experiences and our desire to make beer, not lawsuits. There is a pretty good story as to how we got to the name.

BC: Is this your “desert island beer?”
No, only because of its strength. I am assuming I am the only one that is around to get things done, and by things, I mean surviving.

BC: Can you describe this beer in 10 words or less?
Hoppy, juicy, smooth, deceptive, delicious.

We saddled up with the masterminds behind the highest rated brews and asked them about the inspiration behind the recipes. Follow the links below to the individual Q & A's, or you may access Q & A's from all editions here.

Judging Process
Our reviews are conducted in a single-blind tasting format. This method provides the best opportunity to rely on facts and to avoid favoritism, ensuring a level playing field for all brewers. It serves both the industry and the consumer to have unbiased and objective scores from qualified experts. To best implement this approach, the Judges Review is open to those with established experience as a Master Cicerone® from the Cicerone® Certification Program or as a judge that has accomplished the rank of National or higher from the Beer Judge Certification Program. In the single-blind tasting format, judges are presented with a chilled, properly poured beer and given its style category. Scoring is then done on the following basis using a 100-point scale:

Score Breakdown:
100 to 96: World Class – You need this beer in your life.
95 to 91: Exceptional – Don’t hesitate.
90 to 86: Very Good – A brew to savor.
85 to 75: Average – Somewhat unimpressive.
74 and below: Not Recommended – Just walk away.
 

I first heard the word that is a hybrid of cooperation and competition during the broadcast of a NASCAR race. Announcer Darrell Waltrip described what was happening in the high-speed draft at Daytona as “co-opetition.” Drivers cooperated with each other to get to the front of the field, he said, then tried to beat each other for the victory at the finish.

Hardly confined to NASCAR, the word co-opetition has been bandied about by business writers for the last two decades because the nature of some business has radically changed. A typical example of change is the shorter life span of tech products, which has put pressure on companies to engage in co-opetition – reducing product development costs by sharing knowledge with companies in the same field while simultaneously trying to beat each other in the marketplace.

But wait. This is a beer magazine. The alert reader has probably already recognized collaboration is second nature in the world of craft brewing. Is collaboration the same as co-opetition?

A recent blog post that emanated from the North Carolina Craft Brewer’s Conference was the first full discussion I’ve seen on the subject of co-opetition in craft brewing. The blog I read at RadCraftBeer revolved around the shared values among independent craft brewers such as hugging one’s competitors in place of “keeping your friends close and your enemies closer.”

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love the finish of this beer. Initially, Dryades is sour, but then complex flavors from the wild yeast and bacteria that come out as the beer warms in your mouth and lingers on your palate.

BC: Where does this beer’s name come from?
Dryades is a street in New Orleans named for the nymphs that protect its trees.

BC: Is this your “desert island beer?”
No, I love sour beers, but you can only have so many.

BC: Can you describe this beer in 10 words or less?
Sour, dark and complex with fruit and oak.

BC: Do you know a story – or have a personal story – that revolves around this beer?
My chief, Big Chief Monk Boudreaux, of the Golden Eagle and musical fame, has his headquarters on Second and Dryades and this beer was made in his honor. To respect the Dryades that protect over their street, the beer was aged in French Oak with tree fruit (sweet cherries and plums).

BC: What's a good food pairing for this beer?
Usually, I prefer this as an aperitif, but it also pairs wonderfully with fruit-based desserts like a tart.