Hurricane Katrina floodwaters have dried up and they took Dixie Beer with it. And while the Dixie Beer bottle promises to “re-beer” New Orleans, beer fans have been left to wonder when and how.
The hurricane flooded the Dixie Brewing Co. with nine feet of water and left its doors wide open for burglary. Kendra Bruno owns the 100-year-old beer company with her husband, Joseph.
“It took a heavy toll on Dixie,” Kendra Bruno said. “All products, packaging, equipment, records and memorabilia were destroyed.”
Bruno said “looters” stripped the building of the 16-foot domed copper kettle and most of the original cypress tanks.
After the flood waters receded, the Brunos contacted Henrick “Heiner” Orlik, brewmaster at Heiner Brau Microbrewery in Covington.
“It took a while to find a brewery, and since we are dealing with alcohol, regulations are quite stringent,” Bruno said.
Also, it was difficult to find someone to package the four brands – Dixie, Dixie Jazz Amber Light, Dixie Blackened Voodoo Lager and Dixie Crimson Voodoo Ale – in the traditional Dixie longneck bottle.
Bruno said she was hoping to continue producing Dixie in Louisiana, but eventually had to start recovery efforts elsewhere. But manufacturing could not start without a brewmaster.
“It took a while to find our brewmaster,” Bruno said. “He was living in a tent after suffering 17 feet of water.”
Minhas Craft Brewery in Monroe, Wisconsin, produces Dixie. It is the only brewery producing Dixie Beer and has been doing so for a year and a half.
The Dixie brewmaster, Kevin Stuart, traveled to Wisconsin to oversee beer brewing.
“After the beer came out, Kevin was happy, so we were happy,” said Gary Olson, president of Minhas brewery operations. “So we shipped it out.”
Dixie Brewing Co. has a standing annual contract with Minhas, but the Brunos will bring the beer home soon.
“It will still be at least a year or two before the original brewery can house Dixie Beer once again,” Bruno said. “In the mean time, we will continue to produce in Wisconsin.”
But Dixie’s history started in 1907. It is the oldest beer still in production in Louisiana. The Brunos purchased the company in November 1985.
“It has certainly been a challenge,” Bruno said. “There was always more beer than money available.”
Before the hurricane, the Brunos had plans to update the brewery.
The plans were already in the works to install a new state-of-the-art, smaller brewhouse in the original brewery.
“We needed to become more cost efficient and productive,” Bruno said.
The Brunos have an agenda for Dixie Beer, however.
Bruno said there are plans not only to renovate the brewery but to restore and develop the entire property.
The beer has been receiving more attention lately, and the company hopes to increase output.
“People like the beer,” Olson said. “It’s consistent quality, so there’s been some talk about exporting.”
Bruno said Dixie Beer hopes to distribute internationally by the beginning of 2009, and she knows the beer is a vital part of the economy as well as a “historical treasure.”
Even some of Dixie’s competitors, such as Abita Brewery, located in Abita Springs, are eager for the company to return to New Orleans.
“I’m happy for Dixie,” said David Blossman, president of Abita. “They deserve a place in Louisiana because they are a part of New Orleans rich history.”
Blossman said Abita has competed with Dixie Beer since opening but has done very well.
“We’re the largest craft brewery in the Southeast,” Blossman said.
Derek Wohltmann, self-proclaimed beer enthusiast, said he was aware Dixie was not brewing in New Orleans and is excited for it’s return.
“I try to keep it to three Dixies a week but I’ll drink two more before I leave this bar,” Wohltmann said at Brightside Bar and Grill. “I absolutely love my Dixie Beer.”
—-Contact Ashley Norsworthy at [email protected]