Confiar - Tequila barrel-aged mixed-fermentation Kölsch with key lime & lime basil - 7.2% - $11

This beer started as a kölsch we brewed with lemongrass and then transferred into freshly dumped tequila barrels (originally sauvignon blanc). We added a cocktail of brettanomyces and bacteria and let age for close to a year before adding key lime and fresh lime basil from our garden. Confiar has been naturally bottle/keg conditioning for 6 months and is ready to party. Notes present include: bright lime, herbal floral qualities, and a touch of funk, all while maintaining the crispness that’s at the core of a kolsch. Trust it y’all.






MishMish - Barrel Aged Sour Ale with Apricots - 6.1%. - $12

We love mouth watering jammy stone fruits like ripe apricots. Sooooo...we took some of our favorite funky / sour barrels and blended them together with a hefty load of apricots. After some refermentation time we naturally conditioned the beer in both bottles and kegs, and kept them in the cellar for 6 months. MishMish is a sour beer that drips of succulent apricots with a touch of funk and a pleasant dryness.











Sincerest Flattery - Farmhouse Style Ale Aged in French Oak - 7.4% - $12
This farmhouse style beer was brewed with floor-malted pilsner malt, a heavy dose of both malted and raw wheat, and then partially fermented in stainless steel before being transferred and aged in French Oak with a mixed culture of yeast and bacteria. Finally, we naturally bottle conditioned and cellared this beer for 6 months before releasing it to you. Sincerest Flattery is delicate and rustic displaying a restrained stone fruit character, touches of lemon peel, and an effervescent dryness.









Barrel-Aged Long Way To Fall w/ Brettanomyces - 7.4% - $12

This märzen was initially brewed for 'Fest season, but we transferred some to oak barrels and added some brettanomyces to watch what happened. This amber lager was transformed into a slighty fruity, funky, and dry beer with notes of stone fruit while maintaining its slighty malty base. 











Infinite Splendor - Barrel-Aged Sour with Grapefruit - 5.1%

Brewed with a 50/50 mix of floor malted pilsner and raw wheat and 100% fermented and aged in barrels with two different mixed cultures containing saccharomyces, brettanomyces, lactobacillus, and pediococcus. The barrels were then blended on top of freshly harvested and squeezed grapefruits from the Sasnak Farm in Plaquemines Parish and left to re-ferment in stainless. This is a vibrant, high acid sour that is shining with bright citrus in every direction.






Barrel-Aged Bearded Brothers - 5.2%

Brewed with pilsner, rye, wheat, beaucoup juniper berries, and primary fermented with a Norwegian yeast. Aged in wine barrels for 8 months with brett clausenni and pediococcus. Naturally conditioned with brettanomyces, this farmhouse exhibits light acidity with notes of citrus, juniper, and hints of funk. 











Bayou Drift - Saison Ale w/ Brettanomyces - 5.5%

A malt base of pilsner, raw wheat, red wheat, and rye. Lightly hopped with perle and cashmere, and fermented and aged with a mixed culture that has evolved over several generations and includes a favorite saison strain and several different brettanomyces strains. Rustic, notes of hay, floral wildflowers, zingy sweet tarts, and a distinct dryness. Conditioned with brettanomyces.

Shirlee's Holiday Saison - Sour ale with cranberry, sage, rosemary conditioned in gin barrels - 5.2%

Brewed with rosemary and sage from the Parleaux garden, and then primary fermented with an Alsation wine yeast, Shirlee spent 10 months in gin barrels with a unique and carefully selected mixed culture blend of yeast and bacteria. After the barrel conditioning, beaucoup cranberry was added and for an additional 2 month rest. Bottled in 375ml belgian bottles and naturally carbonated. 

© 2016 by Parleaux Beer Lab

634 Lesseps St. New Orleans, LA 70117