Allagash White features a refreshing balance of citrus and spice. Wheat, coriander, and Curaçao orange peel round out the flavor of this pale straw-colored, hazy beer.

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.

A Maine interpretation of a classic Belgian farmhouse-style ale. Notes of citrus and peppery spice accompany pleasant malt character and a tropical aroma. The addition of dark Belgian candi sugar complements the beer’s rustic flavor while giving it a dry palate.

Scotch ale aged in Scotch barrels

Pick Your Own begins as a sour red ale that’s aged in an oak foudre with Lactobacillus and Pediococcus for two years. After adding fresh, local raspberries, cherries, strawberries, and blueberries, we age it for an additional three months. The finished beer is a vibrant ruby red with an aroma of ripe berries and vanilla. As you might expect, berries fill the flavor. Pick Your Own finishes dry with notes of bread crust and a distinctly tart juiciness.

Every year, we brew Fluxus to celebrate the anniversary of our first beer sold—July, 1995. The name Fluxus is Latin for “continuous change” and in the spirit of change, every year we brew Fluxus with a different recipe. This year, Fluxus is a mixed-fermentation saison-style ale brewed with rhubarb. The combination of Brettanomyces and Saison yeast results in complex fruit aromas reminiscent of apricot, mango, and pineapple. Notes of citrus and biscuit combine to create a slightly sour and slightly sweet flavor that finishes with a hint of dry acidity. Grains: Base Malt, Bohemian Pilsner, Red Wheat, Honey Malt, Caramel malt, Carapils Hops: Nugget, El Dorado Yeast: Saison, Brettanomyces Spices/Other: Rhubarb Ideal within: One Year

Few things are more synonymous with Maine than blueberries. After years of making fruit beers, Little Sal is our first ever blueberry beer. Little Sal was brewed with one pound of Maine blueberries per gallon and aged with both pediococcus and lactobacillus in a single oak red wine barrels. The finished beer is dark amber in color, with a fluffy, pink head. The aroma has blueberry, oak and earthiness throughout. The flavor is vinous with lingering blueberry and a moderate tartness. Biscuity notes give way to a juicy sweetness that is followed by a long, drying finish.

We release Hibernal Fluxus yearly, in the wintertime. Because “fluxus” is Latin for change, we brew each year’s batch with a completely different recipe—making for a new beer every year. This year’s version harmoniously blends two different styles: a saison and a milk stout, making for a silky dark beer with a hint of spice. In appearance, this beer is all stout. Its black body and brown foam are the result of a grain bill containing: 2-row malted barley, multiple roasted malts, Munich malt, and local oats from Aurora Mills and Farm. To notes of coffee and chocolate, the saison yeast adds mild tropical fruit esters and a rustic spice. The addition of rich lactose sugar is tempered by the beer’s lightly bitter finish.

Wild blend of saison and muscat grape must. Tart notes of orange, pineapple, grape. Finishes dry.

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

Light in hue. Fruit-forward Belgian esters. Refreshing tartness. A sour blonde ale fermented with house yeast and aged with Lactobacillus in oak wine barrels for one year.

Barrel & Bean starts its life as our Tripel—a Belgian-style golden ale. We age that beer in bourbon barrels for just shy of two months, before blending it with cold-brewed coffee from Speckled Ax, a Maine coffee roaster. The sun-dried Ethiopian beans in the coffee are known for their stone fruit and dark berry flavors. The finished beer features rich notes of caramel, bourbon, and coffee.

First brewed back in 2004, Curieux 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 cellars 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.

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.

Two yeast strains were used to 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. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.

Allagash Dubbel hews close to the Abbey ale tradition. Its combination of 2-row malted barley, Victory, Carapils, 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 subtle 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 mild 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 Brettanomyces 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.

Brewed exclusively with Maine-grown grains. This beer features aromas of lemon rind, flowers, and grapefruit. Herbal hop notes, wheat cracker, and citrus mingle in the palate before coming to a balanced, dry finish.

An annual Allagash tradition, Hugh Malone Ale is a blend of both Belgian and U.S. brewing methods. 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 raw wheat. Each year, multiple pilot batches are run to experiment with different hop combinations in search of the right balance of citrus, fruit, pine, and spice notes. While there is a commonality between the hops used in Hugh Malone each year, there’s always great variety. This year’s Hugh Malone uses Nugget as first wort hops, added before the boil even starts. 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.

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

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 and fruity making this beer very drinkable. Released May 2013.

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.

Nancy is a tart ale fermented with fresh, Maine cherries and Brettanomyces in 100% stainless, for just shy of a year. 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 is dry with a lingering tartness.

A dark, barrel-aged wheat beer. One portion is aged in New American Medium Toast Oak and the other portion in stainless steel for more than six months. They are then blended to taste. It is then bottle condition, adding additional yeast and Candi sugar.

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

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". Coolship Resurgam won a Silver medal at the 2010 GABF.

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.

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. Lawrence Arts Center, located on Munjoy Hill in Portland. Built in 1897 by Arthur Bates Jennings, this National Historic Landmark is an affordable and accesible venue for art, community enrichment, and a piece of local history. Please visit their website for more information: www.stlawrencearts.org.

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 breadcrust. The mild tartness of the beer gives way to a long, clean finish.

Avancé is a complex sour ale with aromas of strawberry preserves and toasted oak. Berries and more oak continue in the flavor, which concludes with a warm, sweet finish. The beer is brewed with multiple sugars including molasses, date sugar, white cane sugar, and dark rock candi. It’s then fermented with four different yeast strains and aged in oak bourbon barrels for a year with Lactobacillus and Pediococcus. After transferring the beer to stainless we add one pound per gallon of fresh, locally picked strawberries and age it for another six months.

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 thousand 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. Its beer sibling, Victor, uses locally grown red grapes, but is otherwise identical. Thanks to the Allagash “Give Where You Live” initiative, a portion of the proceeds of Victoria goes to the Victoria Mansion in Portland, Maine.

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.

Mattina Rossa has an aroma of fresh raspberry, strawberry preserves, and lemon rind and tastes of raspberry and pomegranate. The long finish starts with a tart citrus and ends with a pronounced biscuit flavor. We brew it with a mash of 2-Row malt and 440 pounds of local raspberries. Shortly after primary fermentation in stainless steel with our house yeast strain, the beer is aged in red wine barrels with a blend of Lactobacillus and Brettanomyces. After 18 months, fresh local raspberries are added to a portion of the barrels. The beer continues to age on the fruit for an additional six months, at which time the barrels are blended to strike the desired balance of fruit and funk and slight bitterness.