Fans will get a chance to taste a brand new Ragin’ Cajuns beer when the 2016 football season begins Saturday at Cajun Field.
Ragin’ CajunsTM Genuine Louisiana Lager will debut when the Boise State Broncos face the Louisiana Ragin' Cajuns at 11 a.m.
It’s the second beer produced through a partnership between the University of Louisiana at Lafayette and Bayou Teche Brewing in Arnaudville, La. Last year, Ragin’ CajunsTM Genuine Louisiana Ale was introduced at the first home game. Fans drank the first kegs dry; more kegs were rushed to the stadium to satisfy their thirst for it.
“In the world of beer, a beer is either an ale or a lager,” said Karlos Knott, president of Bayou Teche Brewing.
He describes Ragin’ CajunsTM Genuine Louisiana Lager as a smooth, cerveza-style beer. “It’s a take-it-to-the-beach kind of beer,” he said.
The yeast used to brew lager is different than the yeast used to produce ale. It takes six weeks or more to brew a lager, while an ale can be produced in two to three weeks.
“Also, a lager brews a lot colder, so it’s a lot crisper, a lot easier to drink. It allows the ingredients to shine more than an ale,” Knott said.
Both beers feature Louisiana ingredients for their distinctive tastes.
Ragin’ CajunsTM Genuine Louisiana Lager uses Bernard’s Honey, which is produced at Bernard’s Apiaries in Breaux Bridge, La. Louisiana rice is used in Ragin’ CajunsTM Genuine Louisiana Ale.
“Both beers are designed to go with food. When you think of lager, you think of drinking it with something spicy, which is what most people do at tailgating,” Knott said.
“Ragin’ CajunsTM Genuine Louisiana Lager is a fun, easy-drinking beer. Anyone who drinks a Mexican lager will recognize this beer. It’s a beer that doesn’t take itself too seriously.”
Ragin’ CajunsTM Lager is available on tap. It is expected to be sold in bottles, too, later this year.
Sales of Ragin’ CajunsTM Ale were impressive last year. “In Acadiana, we could hardly make enough,” Knott said.
Although the ale has sold well in other markets, sales in New Orleans have skyrocketed in the past few months. Knott cited the Steak Pit Restaurant on Bourbon Street as an example. The smallest beer it serves is 64 ounces. “Ragin’ CajunsTM Ale is just flying out of there. It’s the only craft beer they have on tap,” he said.
Ragin’ CajunsTM Genuine Louisiana Ale won a 2016 Southern Living Food Award earlier this year. It was featured with other award winners in a special section of Southern Living magazine’s June issue.
Some of the proceeds from the craft beer sales are used to support the University’s academic, research and athletics programs.