Allagash Brewing Company

Infobox Brewery
name = Allagash Brewing Company


caption =
location = Portland, ME United States
owner =
opened = 1995
production =
active_beers = brewbox_beer|name=Allagash White|style=Wit beer brewbox_beer|name=Allagash Grand Cru|style=Winter Seasonal brewbox_beer|name=Allagash Summer Ale|style=Abbey-style ale brewbox_beer|name=Allagash Dubbel Reserve|style=Dubbel brewbox_beer|name=Allagash Tripel Reserve|style=Tripel
seasonal_beers =
other_beers =

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. Bottle conditioning is also referred to as the méthode champenoise. The technique calls for two fermentations, the first in the fermenting tanks and the second in the bottle itself. 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 products can currently be found on the east coast, while distribution of their Reserve line of corked 750ml beers throughout the mid-west and western states remains in progress.

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.

Beers

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"

*"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 and four yeasts.

*"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"

*"Allagash Musette"

*"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"

COLLABORATION

*"Isabelle Proximus" A spontaneously-fermented Belgian lambic-style beer created in 2008 in collaboration with brewers Tomme Arthur of Lost Abbey/Port Brewing, Vinnie Cilurzo of Russian River Brewing Company, Sam Calagione of Dogfish Head, and Matt Avery of Avery Brewing. The final product is a blend of beers separately fermented at each of the individual breweries.

ee also

*Microbrewery
*Brewpub

External links

* [http://www.allagash.com Official website]
* [http://www.newsobserver.com/105/story/563586.html "Beer and wood buddy up"] by Julie Johnson Bradford Apr 13, 2007 "News & Observer"
* [http://origin.insidebayarea.com/food/ci_5537875 "Herbs, berries spice up new spring brews"] by William Brand insidebayarea.com 03/28/2007