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Beer Review: Abita Purple Haze

A couple of the guys on I play softball with recommended this raspberry wheat beer to me and, not being a stranger to Abita, I set out to track down this colorfully-named brew. Slighty cloudy and having a medium color, this beer had a hint of the fruit flavor that was to come lingering on its aroma. The raspberry hints were present throughout this medium-bodied beer, as was a nice, smooth taste (with just a little 'kick' to it). There was almost a little sweetness on the close of each swallow, but given the type of beer it was, that was not too surprising. Definitely possessing a wheat beer's body, this brew from the New Orleans area also definitely was a good, fruity beer! -- Brewmeister G

The Brewer?	Abita Brewing Co.	- - - - - - -	When tasted?	04 August 2001
Place of Origin?	Abita Springs, Louisiana	- - - - - - -	How tasted?	12 oz bottle
Style of Beer?	Fruit/Wheat	- - - - - - -	Where tasted?	At Brewmeister G's home

I'm not usually a fan of fruit in beer, but I firmly believe all beer drinkers should down a wheat beer on a periodic basis. This beer is surprisingly great. Excellent dessert beer from Louisiana. It's a comparatively light, smooth, wheat beer with a fruity finish that is mildly and refreshingly sweet. Perfect for a humid day with a pastry from Cafe Du Monde in the French Quarter of Nawlins' while watching the sunset on the mighty Mississippi. I recommend a huge Creole meal in the "Quarter" with gumbo, beans, and rice, jambalaya, and some mud-bugs while enjoying a few darker Abita or Dixie beers. Finish off the meal with a southern pecan sundae and a Purple Haze - Outstanding! -- Biermeister Rudolph

The Brewer?	Abita Brewing Co.	- - - - - - -	When tasted?	Spring 2002
Place of Origin?	Abita Springs, Louisiana	- - - - - - -	How tasted?	12 oz bottle
Style of Beer?	Fruit/Wheat	- - - - - - -	Where tasted?	At Biermeister Rudolph's home

Links for this beer:

Abita's page for their Purple Haze
Abita's Home Page

For more information about the SBR, please contact Brewmeister G. All fermented contributions are cheerfully accepted.