About us
Brewing tradition meets Cajun innovation.
From Hobby to Hometown Brewery
What began as a garage experiment in 2020—one kettle, two kegs, and a stubborn love for Belgian wit—has grown into St. Landry Parish’s first craft brewery. We broke ground on 114 Railroad Ave in 2022, gutting an old feed-store and salvaging its original heart-pine beams to frame our taproom. Today every batch still starts with Cajun well-water, Louisiana-grown malt, and a hand-stirred mash. We brew small, we brew slow, and we pour each pint with the hope you’ll taste both the history and the hustle that built Sunset Brewhouse.
Our Journey
Idea brewed
What started as weekend garage-brews on Napoleon Avenue quickly turned into a shared dream: give Sunset its own hometown taproom. Those early batches—one copper kettle, two kegs, and endless Cajun playlists—became the seed for Sunset Brewhouse.
Construction begins
We gutted a 1940s feed store at 114 Railroad Ave, salvaging its heart-pine beams and vintage tin roof to frame a 10-barrel brewhouse. By year’s end the grain room, walk-in cold box, and first fermenters were in place.
First pour & taproom opening
Final tanks are pressure-tested, the bar tops are sealed, and anticipation is higher than a fresh-dry-hopped IPA. In 2025 we’ll raise our very first pints with the community that helped build this brewery—stay tuned for grand-opening details!
Meet Peter Youngblood, Head Brewer
Peter Youngblood cut his teeth at Abita and Parish before returning home to Sunset. A chem-engineer by degree and “flavor tinkerer” by heart, Peter balances lab precision with old-world instinct—checking gravity with a hydrometer and taste-testing straight from the lauter tun. His brewing motto: “Keep the science tight so the beer can loosen up.“
Traditional techniques
Copper Kettle Brewing
We mash and boil in old-school copper kettles, prized for their even heat and natural ion exchange. The result? A richer malt profile and that subtle caramel edge you can’t fake with stainless.
Open Fermentation
Some beers deserve fresh air. Our open-top fermenters let native yeast esters develop naturally, giving witbiers and farmhouse ales a soft, complex aroma you won’t find in closed tanks.
Locally-Grown Grains
