By continuing to browse our site you agree to these updates. For additonal information or feedback, visit help. You 0. Allagash White features a refreshing balance of citrus and spice. Read Less. First brewed back inCurieux was our initial foray into barrel aging. To make Curieux, we take our Tripel and let it age in bourbon barrels for six-to-eight weeks.

Once that time is up, we take the beer out of our cold Maibe and blend it back with a portion of fresh Tripel. The resulting rich, golden ale features smooth notes of coconut, vanilla, and a hint of bourbon. A Belgian style stout, is brewed with German 2 row barley, Torrified wheat and oats, balanced by a large addition of Belgian dark candi to give the Black a full and silky mouthfeel.

Roasted malts give this stout its classic chocolate, toast and malty taste, and contribute to chocolate notes and a hint of roasted coffee in the aroma. The Black is fermented with a Belgian yeast strain and refermented in the bottle with the methode champenoise to make this beer truly unique. This strong golden ale carries herbal notes and passion fruit in the aroma.

Suggestions of honey and biscuit are found in the beer's complex, varied palate. Brewed with our 2-row barley blend, hopped with Nugget and Hallertau, then fermented on our house yeast, Tripel offers up a complex, yet dry finish. A Maine interpretation of a classic Belgian farmhouse-style ale. Notes of citrus and peppery Allagash Brewing Company Portland Maine accompany pleasant malt character and a tropical aroma. Two yeast strains were used Breiwng create this unique Belgian-style ale.

The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust.

Allagash Dubbel hews close to the Abbey ale tradition. Its Allagash Brewing Company Portland Maine of 2-row malted barley, Victory, Allsgash, malted red wheat, Munich, and black malt imbue it with a rich, copper color and complex, malty taste. Despite its full flavor, it finishes dry with Porgland hints of chocolate and toffee.

Not to be outmatched, our house yeast asserts itself by lending the beer undertones of classic Belgian fruitiness. This hazy, straw-colored beer features an aroma bursting with pineapple and notes of bread crust.

Little Brett is fermented with Allagash's house Brettanomyces yeast and dry hopped with Mosaic hops, resulting in bright citrus notes and a Allagash Brewing Company Portland Maine refreshing tartness. Allagash Confluence is a strong golden ale that benefits from mixed fermentation and dry hopping techniques. Brewed with a blend of imported and domestic Pilsner malt, as well as a small portion of caramel malt, Confluence boasts a complex malty profile.

Both our house yeast strain and our proprietary Allagash Brewing Company Portland Maine yeast strain are used in fermentation. This layered approach creates a unique blend of fruit and spice flavors along with an incredibly silky mouthfeel. After fermentation, Confluence undergoes a lengthy aging process in stainless steel that allows its complex flavors to fully develop.

Just prior to bottling, it is dry hopped with Glacier hops, providing a pleasant, fruity aroma. Its floral and tropical aroma springs from a bed of subtle malt character. This limited-release beer combines the intense aromas of American hop varieties with the delicate esters found in Belgian-style yeast.

Hugh Malone is brewed with a blend of two-row malt, munich malt, oats, and Johnson Bus Company wheat.

Each year, multiple pilot batches are run to experiment with different hop combinations in search of the right balance of citrus, Allagash Brewing Company Portland Maine, pine, and spice notes. Chinook are mixed in as the wort comes to a boil. Simcoe, Cascade, and Centennial are added in the whirlpool. Then additional Centennial, Simcoe, Denali, and Citra are used to dry hop the beer. Available only at the brewery by the case. Belgian Single. Allagash House beer is brewed in the tradition of Belgian house beers.

The aroma has hop derived from pear and grapefruit notes. The flavor is clean with a slight malt presence and a lingering hop bitterness. 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 Www Nyandcompany spends three months aging in bourbon barrels.

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 Com;any complex chocolate and roasted aroma. Notes of vanilla, coconut and oak infuse the palate and lead to a smooth, warm finish.

Copper in color, Nancy has an aroma of cherries, bread crust, and a touch of cinnamon. It features a medley of tart cherry, citrus, and pie spice notes.

The finish Aklagash dry with a lingering tartness. Midnight Brett Ale. Midnight Brett is chocolate brown in color, brewed with 2-Row, Midnight wheat, raw wheat and rye malt. It was hopped with a blend of Perle, Glacier and Simcoe hops. The beer was fermented with our house strain of Brettanomyces in stainless tanks.

The finished beer has the aroma and flavor of fresh berries, sour cherries and a slight roasted character. The finish is pleasantly tart Portlanx fruity making this beer very drinkable. Released May A dark, barrel-aged wheat beer. They are then blended to taste. It is then bottle condition, adding additional yeast and Candi sugar. Coolship Resurgam is a blend of both old and young unfruited spontaneous beer. The name comes from the motto of our fair city, Portland, Me. It means "I shall rise again".

Drinking this medium-bodied beer is like biting into a juicy, yet tart, peach. Farm to Face is brewed as a Porttland 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 Allagzsh. Brewed with four malts, four hops, four sugars and four Belgian Cmpany strains. During the mashing process, Date Sugar is added to the mash tun. It was Legend Brewing Company Richmond hopped with a blend of Northern Brewer and Simcoe hops.

The finished beer has fruity nose and flavors of citrus, apricot and breadcrust. The mild tartness of the beer gives way to a long, clean finish. FV 13 marks our first venture into the world of foudre beers.

Foudres are giant oak tanks used for aging Portlans one holds 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 The Seat Company 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.

Victor Ale lets Allagash blur the lines between brewer and vintner. The brew begins by mashing Pilsner malt with locally grown red grapes.

It's then hopped with Hallertau. The beer is fermented first with a strain of wine yeast, then finished with Belgian abbey-style yeast. Victor Ale presents a pale copper hue, medium body, a pronounced vinous character, and a spicy, tart finish. Its beer sibling is Victoria, which uses chardonnay grapes, but is otherwise identical.

A portion of the proceeds of Victor goes to St. Built in Portlahd Arthur Bates Jennings, this National Historic Landmark is an affordable and accesible venue for art, community enrichment, and a piece of local history. Aged with strawberries Portlnad 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, Porgland compliment the sweet, warm finish. 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. We suggest sipping Two Lights by a water source too large to see across. Inspiration for Victoria was found in the artwork at the Victoria Mansion where visual references to Bacchus, the Thracian god of wine, brought the idea of introducing grapes to the beer. Brewing Victoria begins by crushing five hundred pounds of chardonnay grapes and adding them to the mash with two oCmpany pounds of Pilsner malt.

The brew is then lightly hopped with Hallertau and finished by fermenting with a mix of wine yeast and Belgian abbey-style yeast. The result is a beer with golden highlights, a fruity nose, and a complex finish.

Portland, Maine - Allagash Brewing Company

PORTLAND, MAINE. For general information about visiting Portland, please go to visitportland.com. If you’re coming to our neck of the woods, there’s lots more to see right in our neighborhood! Leave some time to stop and visit some of our neighbors . . . Foundation Brewing Co. Austin Street Brewery…