wikipedia, "Allagash Brewing Company is an American brewery located in Portland, Maine.

Founded in 1994 by Rob Tod, Allagash sold its first batch of beer in the summer of 1995. Tod had been working in breweries around the U.S. and recognized a void in the craft brewing movement. While both German and British styles had become prevalent throughout the country, Belgian-style beers were very difficult to find. He established a small 15 barrel brewery initially and began brewing Allagash White, modeled after Belgian Wit beer. This style of beer gets its unique flavor from the use of wheat in place of barley as well as the addition of Curaçao orange peel, coriander and other spices.

All of the beers Allagash produces are bottle conditioned. The technique calls for two fermentations, the first in the fermenting tanks and the second in the bottle itself (a process known as the methode champenoise).

Before the beer is bottled, a small amount of yeast and sugar is added and a second fermentation occurs. It is this second fermentation which produces a notable increase in carbonation, a softer feel and remarkable complexity. This method of bottle conditioning leaves a small amount of yeast in the bottle, creating what is known as a "living" beer.

Allagash is currently distributed in over 20 states in the US. Though it no longer brews the Summer Ale it has expanded its portfolio to include a barrel aged series of beers and a tribute series of beers. The barrel aged beers include: Curieux, Odyssey and Musette. Allagash's tribute series of beers, through which they donate $1 from each bottle of beer sold to a Maine organization, includes: Victor, Victoria, Hugh Malone and Fluxus. Allagash also has a beer, Interlude, that is brewed with their own proprietary yeast strain.

CLASSIC ALLAGASH

Allagash White (5.0% ABV) An interpretation of the Belgian Witbier style. Spiced with Curaçao orange peel and coriander.

Allagash Dubbel (7.0% ABV) An interpretation of the Belgian Abbey Dubbel style. A dark beer with flavors of chocolate and nut, ending in a dry finish.

Allagash Tripel (9.0% ABV) An interpretation of the Belgian Abbey Tripel style. A golden beer with herbal and passion fruit aroma and a soothing finish.

Allagash Grand Cru (7.2% ABV) A winter seasonal offering. Dark gold in color with a malty aroma and taste accented by fruity and spicy notes.

Allagash Four (10.0% ABV) Advertised as being brewed with four malts, four hops, four sugars, four yeasts, and fermented four times.

Allagash Black (7.5% ABV) A strong stout with a Belgian twist given by the addition of dark 'candi sugar' and the use of a Belgian yeast strain. Part of the recent and growing 'Belgian Stout' style.

BARREL-AGED BEERS

Allagash Curieux (11.0% ABV) Allagash Tripel aged in Jim Beam barrels for 8 weeks.

Allagash Musette A Belgian-style Scotch Ale prepared by partially caramelizing the wort in the kettle.

Allagash Odyssey (10.4% ABV) A dark ale brewed with wheat and matured in oak barrels. Similar to the Belgian Quadrupel style of strong dark ale, but with the unique addition of wheat.

TRIBUTE SERIES

Allagash Victor Brewed with red Chancellor grapes

Allagash Victoria Brewed with Chardonnay grapes

Allagash Hugh Malone (8.5% ABV) A golden ale with significant hop flavor and aroma, based on the notion of combining the American IPA style with Belgian ale characteristics. The name is a pun on the chemical compound humulone, a significant flavoring element in hops.

SERIE D' ORIGINE

Allagash Interlude

Allagash Confluence

COLLABORATION

Les Deux Brasseurs (French, "The Two Brewers") A collaboration between Jason Perkins of Allagash and Dirk Naudts of De Proeuf Brouwerij of Belgium, this Golden Ale is brewed with two strains of Brettanomyces, one of which is a proprietary strain of Allagash discovered and isolated at the brewery.

COOLSHIP SERIES -A coolship is a large shallow pan used to cool wort overnight using outside air temperature. During the cooling process, naturally occurring yeast from the air inoculates the wort. In the morning, the cooled wort is transferred into barrels where the fermentation process begins.

Red Ale aged in oak barrels with raspberries- one time limited release of 400 bottles- in house release only. Released on 8/30/11."

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