New Orleans' favorite beer is back on the Bayou (and in a few Yank bars).
Stinson Carter
February 28, 2008
My grandfather chased his bourbon with it, my father stocked his fraternity house with it, and it was my first stolen sip of beer as a kid. I can still remember the green and white label looking up at me from the bottom of an ice chest at a barbecue when I was twelve—magnified by a foot of water and the lure of the forbidden, promising Southern manhood by the ounce. Even at twelve, I’d heard the name enough to know that Dixie beer had a cultural significance in Louisiana on par with LSU football, gumbo, and humidity. Even Walker Percy gave it due reverence when he wrote that one can “eat crawfish and drink Dixie beer and feel as good as it is possible to feel in this awfully interesting century.” Dixie beer has been washing down Gulf oysters and boiled crawfish since 1907, but has been on a hurricane hiatus for the past two years since the brewery was flooded by Katrina and then dismantled by looters.
