10 Best Breweries in Elmwood

"Second Line Brewing Company is located in the mid-city neighborhood of New Orleans. Its name was derived from the unique tradition of New Orleans called Second Line Parade. The parade is an unbridled expression of fun and celebration for the New Orleans community."

"Second Line Brewing’s name derives from New Orleans’ tradition of second line parades. Over 100 years ago, the parades began as customs for jazz funerals. Today, the parades are held as symbols of joy, fun, and celebration."

"Courtyard’s doubled its interior space, gussied up the courtyard, and put a damn wine on tap, but don’t worry. It’s still the same laid back dog-friendly joint with plenty of hoppy (and non-hoppy) beers brewed in house as well as guest taps from other breweries. Scott Wood’s brewery has gotten slightly bigger and exponentially better over the past 4 years, and that trend will almost certainly continue."

"When most people think of New Orleans bars, they picture people slamming down sugary Hurricane drinks and mass-produced beers. While there’s certainly plenty of that going on, the city is also home to a burgeoning craft beer scene. One of the best bars in New Orleans to get your hop fix is Courtyard Brewery."

"So with that being said, I’ve listed out a complete guide to New Orleans breweries. You might notice some of the breweries are lacking in details. Unfortunately those are the ones that I did not have time to visit."

"Whether you’re in for a shot of beer or some quality food, Gordon Biersch has you covered. This pub-style restaurant creates their own award-winning beer to compliment their delicious bar snacks for a truly original time. Try their GB Beer Mushroom Chicken served with asparagus and a bit of brew in their stunning location, and then you’ll see what makes Gordon Biersch the winner of “Best Bar Patio” by beer-drinkers as well as the 2nd best place to drink beer in New Orleans."

"Dan Gordon and Dean Biersch’s dream came true when Gordon Biersch Brewing Company opened its doors. The brewery opened in Palo Alto, California, in July 1988. The duo worked together to bridge fresh, handcrafted beer and world class cuisine."

"This nanobrewery has its brewhouse and fermentation tanks crammed in a space the size of a large bathroom but it’s pumping out beer after beer at stunning speed. From hop bombs to imperial saisons to porters to German styles, Robert Bostick and and his team at Brieux Carré have been keeping foot traffic in the Upper Quarter and Frenchmen Street happy. Get a beer to go and wander around, or find a place in the small bar or outside beer garden to enjoy."

"Brieux Carre Brewing Company is known for its creative crafts. This brewery is owned by a couple guys and gals who aim to brew the most interesting concoctions of beers. They also aim to craft new brews every week."

"Atelier Vie is a craft distillery that produces a hefty lineup of spirits including Euphrosine Gin #9 Bottled in Bond; a standard version of Euphrosine; and a nine-month, barrel-aged version called Barrel-Finished Reserve. The Atelier Vie lineup also includes Louisiana Single Malt; Riz, a Louisiana rice whiskey; Calio Rum and Barrel Aged Calio Rum; Orphan Street Brandy and Orphan Street Brandy “El Jefe” Edition; Toulouse Green, a traditional-style absinthe distilled with Louisiana wormwood; and Toulouse Red, an American absinthe colored red with hibiscus. Atelier Vie also bottles Buck 25 Vodka and Orphan Street Bourbon."

"Founded in 2011, Atelier Vie produces vodka, gin, whiskey and even absinthe, from its South Broad Street location in Mid-City New Orleans.Atelier Vie’s two varieties of absinthe include the traditional green absinthe and a red version colored and flavored with hibiscus flowers. Try: Louisiana Single Malt Whiskey, Calio Rum, Orphan Street Brandy, and Euphrosine Gin, which took the Gold Medal at the San Francisco World Spirits Competition."

"Head brewer and co-owner Alex Peyroux’s comes from a long time Cajun-French family, and his fiancee and Miel co-owner Janice Montoya descends from Spanish colonies, so the name is both a nod to that cultural blending — as well as the fact that Alex’s beekeeping parents keep them loaded up with Louisiana honey. New Orleans’ 10th brewery will use honey as a fermentation sugar as well as the featured ingredient for several beers in the future."

"This neighborhood craft micro-brewery and taproom in the Bywater produces high-quality, small-batch brews with a funky twist inherent to New Orleans. The rotating tap list changes constantly, and the brewery prides itself on not having a flagship beer. Instead, the 12 taps are a virtual laboratory of experimental brews that push the boundaries of typical beer styles."

"A post shared by Parleaux Beer Lab (@parleauxbeerlab) on Oct 31, 2017 at 12:53pm PDT. A rotating choice of small-batch beers served in an offbeat, industrial-chic bar with outdoor seats. 634 Lesseps Street | Website"

"Urban South Brewery on Tchoupitoulas Street combines the heritage of European beer making with the brashness of new American styles. The brewery and taproom opened in 2016, and, last February, the company opened a research and development brewery and taproom in Houston to focus on new beer releases. Popular brews in its lineup include Paradise Park American Lager, Holy Roller Hazy Juicy IPA and Who Dat Golden Ale."

"They pride themselves with joining other local brewing pioneers to re-establish the brewery scene in New Orleans. Urban South Brewery offers carefully crafted beers using only the finest ingredients in New Orleans. The brewing process at Urban South Brewery is a mixture of cultural legacy and the bold innovation of the European beer making."

"Established in 1939, Hansen’s Sno-Bliz is a family-owned sno-ball (the Louisiana variation of what the rest of the country calls snow cones) stand located on Tchoupitoulas Street. Believed to be the oldest sno-ball stand in the United States, this refreshment spot is famous for its finely-shaved ice and homemade syrups. Today, Hansen’s still creates its own flavor variations every day and makes sno-balls with the original ice-shaving machine Ernest Hansen built in the 1930s."

"Although we were tempted to try popular Sno-Bliz flavors like watermelon and satsuma, we kept our Snoball simple with bright red strawberry shaved ice and creamy milk. Don’t confuse Hansen’s Sno-Bliz with typical snow cones stands and ice cream shops. The Hansen clan has been shaving ice at Sno-Bliz and topping it with homemade syrup since 1934."

"The Crescent City’s oldest sushi bar’s shine has not tarnished with age. Since 1982, Shogun has been serving a wide variety of fresh sushi. Plus, there large eatery is outfitted with hibachi grills."

"Set in a renovated home with an outdoor deck on funky Freret Street, Origami has line-up of specialty rolls with topical (and dated?) names like FEMA roll, chocolate city roll, and bye-bye Katrina roll, the latter including layers of smelt roe, cucumber, eel, and shrimp tempura wrapped in tender soy paper, and garnished with snow crab and a drizzle of sweet and salty eel sauce. The fish is pristine and chopped with the kind of expertise that comes from years of experience. Six oyster shooters with spicy ponzu sauce for $6.95 is a deal."

"While from the outside it may look like your average home, Origami is far from ordinary. The menu is extremely versatile– from a poke salad with chili ponzu sauce to seafood gumbo to crawfish sushi. The prices are very reasonable, making it perfect for a night out with friends."

"An old firehouse in the Freret Street corridor transformed into a stylish, dimly lit cocktail lounge that’s been a local favorite spot since 2009. Largely credited with revitalizing the now-bustling neighborhood, Cure won the coveted award for Outstanding Bar Program from the James Beard Foundation in 2018. Expect creative drinks and an eclectic array of dishes."

"Freret Beer Room, the first and only beer-focused restaurant in New Orleans, is killing it on both fronts. The sixteen taps are well chosen to complement the menu’s small and large plates and daily specials. Chef Charles Vincent’s steamed mussels come with a smoked oyster and tomato aioli, and the tomato-braised meatballs are served over polenta."

"You can’t go wrong with a date night at this swanky Freret Street spot with a critically-acclaimed bar program. Enjoy some good tunes and conversation by candlelight at Cure. Plus, if you get a little hungry, check the bar menu for light bites."

"In a city known for its fiery Cajun and Creole cuisines, tongue-tingling dishes abound, but the gumbo at this neighborhood stalwart really stands out by combining the two culinary traditions. The resulting dish is “the absolute hottest and most-delicious gumbo out there,” Geoffrey Zakarian declared on Top 5 Restaurants. For this distinctive stew, a spice-laden savory stock is combined with a robust Cajun-style roux, okra, chicken thighs and andouille sausage."

"Liuzza's by The Track is a local gem famous around the city - the country, maybe even the world - for its gumbo. Made with a dark roux base, this gumbo is packed with freshly cooked seafood, homemade local sausage, 13 spices and a few secret ingredients. Your chicken finger and french fry experts will be happy with some of the best chicken fingers featured on a local kid's menu – definitely not from a freezer bag, plump and juicy."

"Liuzza’s by the Track is more than ‘just’ a Po Boy shop located near the Fairgrounds Race Course. With a full bar as well as a menu that features burgers, salads and a full range of seafood plates, it’s more of a neighborhood restaurant. However, despite its varied menu, Liuzza’s signature dish is its BBQ Shrimp Po Boy Po Boy."