Hey beer folks,

I got my hands on some special beers, so starting Tuesday, the 23rd, we’re going to be featuring a slew of special release taps from what is one of my favorite domestic craft breweries. Beyond our resident handle of Allagash Curieux, we will be pouring another six of their beers, some that I didn’t even know ever found their way into a keg. All the beers will be available in 10oz. Belgian tulip glasses for $8, save for the White, which will be served in a pint glass for the same price. We’ll also have a special taster price for a couple ounces each of all of ‘em. The promotion and the prices will last as long as the kegs, so for your best chance to try them all, come in Tuesday evening.

Best,
Alex

Oh, and here’s far more information about the beers than you probably want:

Allagash White

An interpretation of a traditional Belgian wheat beer, Allagash White is unique and truly refreshing. Brewed with a generous portion of wheat and our own special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. Overall, it is a beer that is very drinkable and smooth any time of the year.

Hugh Malone Ale

Hugh Malone Ale’s base includes English two-row malt and pale crystal malts, establishing an understated sweetness. To give Hugh Malone its hop character they use generous portions of Simcoe hops at three points in the brewing process. To begin with, the brewers utilize a technique referred to as first wort hopping, in which Simcoe is added to the sweet wort as it enters the kettle. When the wort comes to a boil in the kettle they add Warrior hops, adding another layer to the bitterness of the beer. Later in the brewing process they steep a large amount of Simcoe in the whirlpool to impart a distinct hop aroma. Finally, during secondary fermentation in our conditioning tanks, it is dry hopped, which instills a hoppy aroma with notes of pine and grapefruit. This 8.5 % ABV ale has a malty palate and a pronounced bitterness. It has a pleasant dry, hoppy finish.

Confluence Ale

Allagash Confluence Ale is created with a mixed fermentation; utilizing a 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. Confluence is then bottle conditioned and cellar aged prior to release.

Curieux

In October of 2004, Allagash released the first beer in their series of Barrel Aged beers, Allagash Curieux. To make the Curieux (French for “curious”), they cellar-age their house Tripel Ale in Jim Beam barrels for 8 weeks. During the aging process in bourbon barrels, the beer is totally transformed, and many new flavors and aromas develop. Most notably, the beer picks up soft coconut and vanilla characteristics…and also a ‘hint’ of bourbon flavor!

Victoria Ale

To create the unique, Belgian-style Victoria Ale, the brewers drew on references to Bacchus, the Thracian god of wine, in the history and artwork of the Victoria Mansion as inspiration for this new beer. One hundred and fifty pounds of Chardonnay grapes were brought in, crushed on site and added directly to the mash.

Victoria Ale’s aroma is of fruity spice with a hint of the Chardonnay, 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, Chardonnay.

Victor Ale

The Victor Ale was inspired by its feminine-named predecessor, the Victoria Ale. With chardonnay grapes to make the Victoria Ale unique, Allagash decided to use red chancellor grapes for the Victor. Over one hundred pounds of chancellor 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.

Four

Allagash Four is brewed with four malts, four hops, four sugars and four Belgian yeast strains. During the mashing process, Date Sugar gets added to the mash tun. Later, during the boil, they add Light Candi, Dark Candi, and Light Golden Molasses. After primary fermentation with the first strain of yeast, they add more Candi Sugar, and referment the beer with a secondary strain of yeast… that process is then repeated with a third strain of yeast, and finally a fourth for conditioning in the cellar.

YUM!