It is only appropriate that we feature a beer called Blackened Voodoo this month as we approach Halloween. The brewery, Dixie Brewing Company, has seen better days. The historic building was one of the victim’s of Hurricane Katrina in 2005 and has since fallen into disrepair. The first floor was under eight to ten feet of water, and it destroyed most of the brewing equipment. Anything that was left over after the flood was looted and now the only brewing equipment remaining is the cyprus-wood vats. Pictures online show this beautiful building in an other-worldly state, and viewers can imagine how awe-inspiring this brewery would be if it were still in full production. Currently, the beer is being made under contract by Minhas at the Joseph Huber Brewing Co. in Monroe, Wisconsin, but the owners Joe and Kendra Bruno have made their determination to get the brewery back into operation. ”Dixie will rise again,” Kendra is quoted as saying in the October 3, 2005 issue of Modern Brewery Age.
Their well-known Blackened Voodoo Lager pays homage to the Munich Dunkel style, which as the neck label states, is “inspired by old-world brewing methods. This bewitching all-malt brew is a darkly rich, exotic lager, crafted with a touch of magical New Orleans spirit.” Blackened Voodoo pours a clear, dark brown color topped by a solid, frothy, tan head. The aroma is a pleasant mix of American hops and roasted malt. Great lager beer, with no fruit-like flavors, just plain and simple: hops and malt. The flavor shows off the roasted grains more than the hops, and we get a slight caramel aftertaste. The carbonation is at a great level, where it is keeping the head supported and yet it isn’t too effervescent. It lends a smoothness to the body that truly helps add a certain creaminess with a darker lager style like Blackened Voodoo. An ideal food pairing for Dixie Blackened Voodoo would be a Jambalaya dish with authentic Cajun sausage.
Style: Munich Dunkel
Alcohol by Volume: 5.0%
Hops: Mt. Hood and Cascade
Malt: Pilsner, Munich Dark