Allagash

Allagash Avance is a product of patience. Aged with strawberries for three years in bourbon barrels, this strong, sour ale has the aroma of strawberry preserves and toasted oak. The oak and berries continue their presence in flavor, and compliment the sweet, warm finish. 10.8% ABV

A Tripel Belgian-style golden ale aged in bourbon barrels for just shy of two months, before blending it with cold-brewed coffee from Speckled Ax, a Maine coffee roaster. The finished beer features rich notes of caramel, bourbon, and coffee.

Allagash Black is a Belgian style stout brewed with 2 Row barley, torrified wheat, oats, both roasted and chocolate malt and a generous portion of dark caramelized candi sugar. The silky mouth feel is a great balance to the roasted character, coffee and dark chocolate notes expressed throughout this beer.

Brewer Kevin Watson's interpretation of a Belgian Blonde. Brewed with pilsner malt and traditional, noble hops (Hallertauer and Saaz), this 7.1% ABV, straw colored ale has a light to medium body and a clean, crisp finish. Refreshing and delicious, just in time for Summer. Winner of a Gold medal at the 2010 GABF.

Our Belgian Style Stout, Black, aged for one year in bourbon barrels. The toffee, chocolate and coconut nose is followed by a smooth bitter chocolate and bourbon flavor. The finish is dry, roasted and warming. First released May 2010.

During transport overseas, early India pale ales were stored in wooden barrels. Beer experts suppose that some of those barrels were naturally inoculated with Brettanomyces, a wild yeast. Brett IPA plays off this beer history by pairing Brettanomyces with multiple varieties of fruit-forward hops, creating aromas of citrus and pineapple as well as light acidity in the beer’s finish. A portion of the proceeds from this beer will benefit the Animal Refuge League of Greater Portland.

Brewed in Belgium by Brasserie Dupont, but using American hops, & in collaboration w/ Allagash Brewing, it features notes of rye bread, sweet malt, hay, fruitiness, & white pepper earthiness.

Brewers' Bridge is a collaboration between two of the world's best breweries, Belgium's Brasserie Dupont and America's Allagash Brewing. We're excited to bring you this rare beer, created using time-honored Belgian brewing techniques combined with American hops and craft brewing innovation, resulting in a unique beer that highlights the best of both breweries.

9.2% ABV Strong Golden ale aged in a French Oak Wine Barrel with only Brettanomyces Claussenni.

Brewer Jason Winchester's version of a smoked beer. Used Briess Applewood smoked malt.

Allagash Century Ale is a Brett Saison brewed with Pilsner, Raw Wheat and Biscuit Malt. This beer is fermented for 2 years in stainless steel with a blend of a traditional Saison yeaast and Brettanomyces. Before packaging it is dry hopped wiht a blend of German and American experimental hops. Golden in color, Century Ale has aromas of toasted crackers, passion fruit and citrus. Complex flavors of biscuit and fruit are followed by a dry, slightly tart finish. This beer should be consumed fresh.

Allagash Confluence Ale is created with a mixed fermentation; utilizing our house primary Belgian style yeast in combination with our proprietary Brettanomyces strain. The two yeast strains work in tandem creating a marriage between spice and fruit flavors that ultimately leave a lingering silky mouth feel. Confluence is brewed with a blend of both imported pilsner and domestic pale malts as well as a portion of caramel malt, resulting in a complex malty profile. Tettnang and East Kent Golding hops are added in the brew process to balance the intricate malty profile while adding a sweet and spicy citrus aroma. After fermentation, Confluence undergoes a lengthy aging process in stainless steel tanks to enhance the flavors. Prior to bottling, it is dry hopped with a Glacier hops, providing a pleasant balance of aromas.

A foudre-aged session-strength sour ale brewed with local spelt and oats. Soft, balanced, and eminently drinkable tart ale.

Allagash Curieux was the first foray into barrel aging. Curieux is made by aging our Tripel Ale in Jim Beam bourbon barrels for eight weeks in our cold cellars. The aged beer is then blended back with a portion of fresh Tripel. The resulting beer is soft with coconut and vanilla notes, with hints of bourbon.

Currant Affair is a sour dark ale, aged for 2 years in oak and an additional 2 years in stainless with 1.2lbs of currants per gallon. The currants were purchased fresh from Nourse Farms in Massachusetts. The beer had a mixed fermentation consisting of Brettanomyces, Lactobacillus and a traditional ale yeast. The finished beer is deep red with raisin, chocolate and sour cherries in the aroma. Tart and spicy, Currant Affair has a complex flavor profile with notes of chocolate, stone fruit and brown sugar. The finish of this beer is dry with a surprisingly full mouthfeel and a lingering tartness.

Cuvée d’Industrial is comprised of a blend of select barrels from our wild beer cellar. The barrels chosen for this blend were selected based on the specific unique characteristics that each brought to the blend. The various components varied in aged from 1-5 years and were aged in a mix of American and French oak barrels. The resulting beer is light golden in color and displays a broad complexity of flavors. Aromas of tropical fruit, vanilla, and anise lead into malty oak flavors and a clean tart finish.

Darling Ruby is a refreshing farmhouse ale with a twist: grapefruit juice and zest. The combination of saison and citrus whirls tangy notes together with tropical aromas—all before landing on a beautifully dry finish. A lively ride from beginning to

Allagash Dubbel boasts a deep red color and a complex malty taste. The finish is dry with subtle hints of chocolate and nuts. The yeast asserts itself by lending a classic Belgian fruitiness.

Émile is aged in foudres that once held Pineau des Charentes, a French aperitif made famous by the man whose name graces this beer’s label. We brew Émile with a blend of 2-row malt, local oats, local raw red wheat, Special B, and Midnight Wheat, then hop with Northern Brewer hops. Émile’s roasty, vinous flavor comes together after it’s been fermented with our house yeast, and then aged in the foudre with Lactobacillus and Pediococcus. The color of mature rosewood with ruby highlights, Émile carries the aroma of black currants and elderberries with hearty, earthy undertones. Notes of both dark chocolate and dates infuse the taste, making for a beer that’s part France, part Belgium, and all Maine.

Evora is a golden hued beer, brewed with a 2-Row and Maris Otter malt blend. It was hopped with Northern Brewer, Mt Hood and Sorachi Ace hops. The primary fermentation used a classic Belgian yeast strain. The beer was then aged for 16 months in Portuguese Brandy barrels with Brettanomyces. The finished beer exhibits notes of honey and stone fruit in the aroma. Citrus and oak dominate the flavor giving way to hints of bread crust. Evora is medium bodied with a fruity, dry finish.

FV 13 marks our first venture into the world of foudre beers. Foudres are giant oak tanks used for aging (this one holds 2700 gallons.) FV 13 is a blend of wild yeast and bacteria, a base beer with lots of malt character, and about four years of patience. The finished beer is copper in color, with an aroma of cherries and caramel. The flavor is a blend of sweet and tart, with notes of fruit and caramelized sugar. The full mouthfeel gives way to a tart, mouth drying finish.

Drinking this medium-bodied beer is like biting into a juicy, yet tart, peach. Farm to Face is brewed as a pale ale and then fermented for ten months in stainless tanks with house yeast. After primary fermentation, Pediococcus, Lactobacillus, and a whole lot of peaches are added. Aromas of green apple and graham cracker accompany a lingering peachy finish.

Fluxus is a beer brewed every year to commemorate the anniversary of our first beer sold in July 1995. The name Fluxus is Latin for continuous change, something we seem to find ourselves in. Every year, Fluxus is brewed with a different recipe, giving our brewers a chance to push the limits of beer.

Fluxus 2015 celebrates the 20th Anniversary of their first beer sold in July 1995. This ever evolving beer is part of the Tribute Series and for 2015 it will be brewed with experimental hops and local maple syrup. Fluxus 2015 is a Golden ale brewed with Pilsner malt and a Belgian yeast strain that is then dry hopped with experimental hops 06277 and 06297. Look for Fluxus 2015 to be packaged in 750ml bottles and kegs. 8%-AbV.

The combination of Brettanomyces & Saison yeast results in complex fruit notes of apricot, mango, & pineapple. Notes of citrus & biscuit combine to create a slightly sour & sweet flavor w/ a hint of dry acidity.

We brew this beer with four malts, four sugars, four hop varieties and we ferment it four times, using four different yeast strains. The complexity of the brewing process is matched by the complexity of this unique beer. Flavors of raisin, candied fruit and plum express themselves throughout.

Gargamel, a Belgian Style sour ale, is the first offering in our limited release 375 ml series. Our brewers used a blend of American 2-row barley Malt, Raw and Malted wheat and selected caramel malt to brew this beer. After primary fermentation the beer was inoculated with our house Brettanomyces aged in French Oak wine barrels with a generous amount of local raspberries for over 18 months. Gargamel's aroma is full of un-ripened raspberry, vanilla and citrus notes. This medium bodied beer has hints of biscuit and graham cracker with a clean, fruity and refreshingly tart finish. 9.2% ABV

Brewed with coriander, Curacao & fresh grated ginger

Golden Brett is a dark golden colored beer, brewed with Victory, 2-Row and Red Wheat malt. It was lightly hopped with a blend of Northern Brewer and Simcoe hops. The beer started it's primary fermentation in a stainless tank and finished fermentation in a 800 gallon oak foudre. The finished beer has fruity nose and flavors of citrus, apricot and bread crust. The mild tartness of the beer gives way to a long, clean finish.

Grand Cru is brewed with a touch of peated malt and spiced with coriander, sweet orange peel and a hint of anise. It is deep golden in color, full bodied and has hints of smoke and licorice in the taste and aroma. The malty, warming finish is perfect for colder weather.

Doomed by a love of pitch-black Porters and our Allagash House Beer, we summoned the recipe for Haunted House. Roasted Barley and Blackprinz malt curse this beer with a gravely dark hue. Hopped with Tettnang, Chinook, and Saaz hops, this beer ends with a ghost of coffee-flavored bitterness and hauntingly complex malty palate.

Helena is modeled after a traditional Flemish-style sour red. In the first sip, aromas of apple and pear combine with hints of caramel. The beer finishes with clean tartness. Hopped with Hallertau, we ferment this beer with our house yeast strain in an oak foudre and finish with Lactobacillus and Pediococcus. Its subtle fruit notes and tartness make it an excellent base for many of our fruited beers. This time around we’re letting you savor it—pure and simple—all on its own. Enjoy.

The name Fluxus is Latin for continuous change and every summer we’ve brewed a different recipe under the Fluxus name. This year, we’re introducing Hibernal Fluxus: a winter sibling to the Fluxus tradition. The first annual Hibernal Fluxus is a Belgian-style stout brewed with figs. Its taste straddles the rift between roasty and sweet with notes of bitter baking chocolate, espresso, biscuit malt, and mocha—a chewy, creamy inauguration of a new tradition.

Allagash Hoppy Table Beer is inspired by the Belgian tradition of “biere de table” - low ABV, easily drinkable beers brewed for a wide variety of settings. Hoppy Table Beer is hopped with Chinook, Cascade, Comet, and Azacca hops, and dry hopped with more Comet and Azacca. This straw-colored, light bodied beer has aromas of citrus and grapefruit, flavors of pine and stone fruit, and finishes clean with a slight bitterness.

Hugh Malone begins with a grain bill featuring a blend of Maine grown barley, imported Pilsner, and raw wheat malt. At the beginning of run off, we add a portion of hops to the sweet wort in the kettle; a technique known as "first wort hopping". As the boil begins, a generous amount of Chinook hops are added for bittering. Later, in the whirlpool, the beer is hopped with a blend of Centennial and Amarillo, for aroma. This same blend is used, post fermentation, to lend additional hop character to the finished beer. The result is a complex brew with a malty palate, intense hop aromas, pronounced bitterness and a pleasantly dry finish.

Better philosophers than we have pondered the question: what is love? Is it the way we feel about this beer’s robustly tart and fruit-filled flavor? Is it the effect of the beer’s stunning ruby color thanks to the fresh, local raspberries and cranberries that we age it on? Whatever it is, we believe in love. To make this beer, we blend a tart ale from one of our oak foudres with fresh raspberries and cranberries. The result? Something we love.

Two yeast strains were used to create this unique Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, a house strain of Brettanomyces yeast, brings it to the next level contributing an intriguing myriad of flavors including pear, apricot, graham cracker, and bread crust. Finally, a portion of the Interlude is aged in French Merlot and Sirah oak barrels, which impart a distinctive vinous plum character and a drying, almost tannic finish.

James Bean is our bourbon barrel aged Tripel (Curieux), with cold pressed coffee added. We use coffee from www.mattscoffee.com right here in Maine. 10.3% ABV. Released January 2013.

9.5% ABV Belgian Golden fermented exclusively in french oak with an Ale yeast, two strains of Brettanomyces and Lactic Acid Bacteria. Aged in oak for 2.5 years.

A hazy, straw colored beer, using a pilsner 2-row malt blend. This beer was both brewed and dry hopped with 100% mosaic hops. Completely fermented with house brettanomyces. The finished beer has an aroma bursting with pineapple and notes of bread crust. Pineapple continues throughout the flavor with additional notes of fresh cut grass. A mild tartness in the finish is nicely balanced with a pleasant hop bitterness.

Brewed with over 1000 lbs of fresh local raspberries and aged in French Oak barrels for over 18 months, utilizing a unique blend of wild yeasts and lactic-acid bacteria.

Wine barrel aged dark with Brettanomyces.

Sour red ale aged in apple brandy barrels.

Our interpretation of a Belgian-inspired Scotch ale, Musette undergoes a caramelization process in the kettle, where the first runnings are condensed and caramelized, imparting a unique and subtle caramel character and amber color to the beer. Following fermentation, a portion of it is aged in oak bourbon barrels for three months. Musette features raisin and ripened banana aromas. Its taste is malty and caramel with a hint of roast, and its warm finish strikes a balance between dry and caramel characters with a hint of smoke.

Sour brown aged/soured with lactic acid bacteria in stainless steel for 8 months then aged in rum barrels for 6-8 months.

Allagash Odyssey is a dark wheat beer aged for ten months, a portion in oak barrels and the remainder in stainless tanks. The recipe includes 2-row barley, malted wheat, a generous amount of roasted barley and Belgian candi sugar. This deep brown beer boasts an aroma of black treacle and raisin. The flavor hints at dates, with a mildly roasted finish imparted by aging in both medium and heavy toast American Oak barrels. The finish is dry, punctuated by vanilla.

One T is straw colored, and has aromas of citrus, melon, pineapple and passion fruit. Malty, citrus, and tropical fruit flavors are followed by a balanced hop bitterness in the finish. We brew this beer with Maris Otter and Munich malts, as well as raw wheat. It is hopped with Bravo, Cascade, Amarillo and Centennial in the brewhouse, 100% fermented with Brettanomyces claussenii, and then dry-hopped with Citra and Galaxy hops prior to packaging.

Strong Golden ale aged in a French Oak wine barrel with Brettanomyces Bruxellensis and a fruity, estery Belgian ale strain from Ardennes.

Pictavia is the former name of Scotland, back when the Scots were called Picts. It’s also a scotch ale aged in scotch barrels that’s packed with aromas of sweet honey and caramel, a malt-forward body and hints of oak. The barrels this beer ages in actually held port before they held scotch, which adds another little layer to the beer. The beer ages in barrels for around two months, just enough to pull flavor from the barrel and add some depth and beautiful vanilla notes to the beer.

Red Howes is the brainchild of Allagash employee, Jeff "Oly" Olson. Oly grew up in a family of cranberry farmers. Red Howes is not only a variety of cranberry but also happened to be the name of Oly’s grandfather. Oly spent much of his childhood with his grandfather in the cranberry bogs, developing a love of farming and music (Oly’s other occupation). Black in color with a creamy biege head, Red Howes is a stout brewed with 2-Row barley, a blend of roasted malts and 3,000lbs of local cranberries, both Red Howes and Early Black varieties. The finished beer has cocoa, coffee and berries in the aroma and flavors of dried fruit and bitter chocolate with a slight tartness and a dry, lingering finish.

Respect Your Elderberries is a barrel aged, sour beer aged with Maine Elderberries. It is deep purple in color with a fluffy pink head (looks like a cartoon beer). The aroma is wine like with oak and elderberries being most prevalent. The flavor is tart, with lots of Elderberry flavor and some soft spice notes. 7.9% ABV. Released April 2012.

A crisp, dry, tasty, golden saison ale.

Saison Mihm is our latest version of a style of beer originally brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, for farm workers during harvest season. Brewer Ryan Mihm wanted to create a beer that had traditional saison flavors with a twist. Ryan is a huge fan of juniper andthought that the citrus of lemon grass would be a nice balance to the juniper's mild pine character. This saison was also brewed with lots of Maine honey. The honey comes from Portland's own Overland Apiaries, owned and operated by Allagash controller Erin Forbes. The resulting beer is dark amber in color and has an aroma consisting of a pronounced fruitiness, with highlights of honey and pine. The flavor is a great balance of malts (both light and dark), hop bitterness and citrus, while still leaving room to showcase a rich honey presence. Saison Mihm is medium bodied, dry and very refreshing. 8% ABV. Released January 2012.

Saison Rye is a golden hued beer, brewed with a 2-row blend and malted rye. It was hopped with with both Styrian Gold and Bravo hops. Fermented with a French farmhouse yeast strain, this beer exhibits traditional saison notes of spice and tropical fruit in the aroma. Citrus and peppery spice dominate the flavor and make way for pleasant malt characters. Saison Rye is full bodied with a surprisingly dry finish.

Hopped with Mosaic and fermented with house strain of Brettanomyces

We named this beer to honor the rich tradition of farming in the sixteen counties of Maine. We brew the beer with malted Maine-grown barley, unmalted Maine-grown red wheat, and Maine-grown organic oats. Sixteen Counties has a bright copper hue with aromas of lemon rind, flowers, and candied grapefruit. The first sip opens with herbal hop notes, wheat cracker, and citrus and ends with a balanced, dry finish.

Smoke and Beards is a collaboration beer brewed with Menno from Brouwerij de Molen (Netherlands). It is a smoked Tripel ale brewed with a blend of 2-row and smoked malts then lightly hopped with Northern Brewer, Hallertau and Saaz. Smoke and Beards is hazy and light golden in appearance with an aroma of light smoke and spice. The flavor is smokey with hints of dried fruit. The dry finish and medium body make Smoke and Beards very drinkable.

Golden-Amber hued Ale, brewed with Allagash Base Malt and a small portion of Wheat and Munich Malts and fermented with our House yeast. Flavor and aroma is a mix of House Yeast Esters and hop aromatics from Chinook and Jarrylo (new experimental) hops.

At the brewery, we celebrate St. Klippenstein day to commemorate our love of free ham, pot lucks, and big stouts. In honor, we brewed this Belgian-style stout aged in bourbon barrels. Rich cocoa brown in color, the first sip of this beer opens with complex chocolate and roasted aromas. Notes of vanilla, coconut and oak infuse the palate and lead to a smooth, warm finish. This full bodied beer is brewed with an array of dark roasted malts: dark chocolate malt, roasted barley, chocolate malt, and brown malt. After being hopped with Chinook and Northern Brewer, and fermented with a trappist-style yeast for a month in stainless, the beer spends three months aging in bourbon barrels.

Summon some sunshine with bright notes of citrus and black tea. Sun Drift is brewed with lemon zest for a slightly tart profile. It’s fermented with Brettanomyces yeast and blended with hot-steeped black tea from Little Red Cup. The result evokes the refreshing combination of lemonade and tea, all cruising on a layer of fruit-filled aromatics. Goodbye schedule. Hello Sun Drift.

A lush, citrusy, and resinous IPA with a generous grain bill that gives it an amber color.

Tiarna is a blend of two beers, one aged in oak and fermented with 100% brettanomyces and the other fermented in stainless with a blend of two Belgian yeast strains. Both beers were brewed with a combination of 2 row and wheat malt in addition to specialty grains. It was hopped with Hallertau, Styrian Goldings and Cascade hops.

Melon, grapefruit and subtle malt. A dry hopped low ABV version of our House beer

This strong golden ale is marked by passion fruit and herbal notes in the aroma, with suggestions of banana and honey in the complex palate. The Tripel has a remarkably long and smooth finish.

Two Lights is an ode to two of the more refreshing drinks of summer: cold beer and sparkling wine. While brewing this beer, we add sauvignon blanc must—the freshly pressed juice of the grapes. Then we ferment it with both lager and champagne yeast to create a tart, crisp, and dry profile. The finished beer’s aromas of pear, grape, and light hops pair with a flavor profile that’s a mix of tropical fruit and the snappy spritz of a freshly picked grape. .

The Victor Ale was inspired by its feminine-named predecessor, the Victoria Ale. With chardonnay grapes to make the Victoria Ale unique, our brewers decided to use red grapes for the Victor. Over one hundred pounds of cabernet franc grapes were crushed on site and added directly to the mash. In addition to a generous portion of Pilsner malt, Victor is hopped with Fuggles and Hallertau and fermented with a wine yeast strain. With a focus on the subtle wine-like character of the grapes, the 9.0% ABV brew maintains a copper color, wine yeast influence and a medium body with a tart and spicy finish.

Victoria Ale was inspired by a visit to Victoria Mansion, in Portland, Maine and the visual references to Bacchus, the god of wine. The brewer's decided to fuse the worlds of beer and wine. Over two hundred pounds of Chardonnay (Vidal Blanc in 2010) grapes were brought in, crushed on site and added directly to the mash. Victoria Ale's aroma is fruity spice, and the taste presents subtle notes of green banana, black pepper, and fresh-crushed mint. With a focus on the subtle, wine-like character of the grapes, the 9.0% ABV brew boasts a pale copper color, Belgian yeast influence, and a medium body with a long candied fruit finish with hints of honeydew melon, and, of course, white wine grapes.

Our interpretation of a traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander and Curacao orange peel, this beer is fruity, refreshing and slightly cloudy in appearance.

Thanks to an unlikely harvest of peaches, we created this tart, Brettanomyces-fermented beer. A trove of vibrant aromas include blood orange, peach, and ruby red grapefruit. Its sour flavor stores notes of subtle clove, orange, and the peaches that we age it on for five months. Think of this beer as a toast to pleasant surprises.

A strong golden ale, dry-hopped with lots of Sorachi Ace and Cascade hops. 9.0% ABV. First released April 2012.