Weekly Spotlight — 09 January 2017

hoppy-table-11-17

Our friends in Maine have yet again brewed an incredibly delicious Belgian-inspired ale.  New for 2017 is Allagash Hoppy Table Beer.  A dry-hopped ale with notes of subtle coriander and citrus aromas.  The hop bill of this easy-drinker includes Chinook, Cascade, Comet and Azacca.  It’s blended with Maris Otter malt and oats, then fermented with Allagash’s house yeast.  Pick up a 4-pack and enjoy the flavors of pine and stone fruit that balance this beer’s slightly bitter finish.  You’ll find these beautiful 4-packs on the shelves this week along with draft at your favorite bar.  

 

 

 

 

Did you know that Allagash began as a one-person operation in 1995?  You can learn all about Rob Tod, the history of Allagash, and the emergence of Allagash White HERE, it’s definitely worth a watch!

We are excited to offer Hoppy Table Beer throughout the year along with a great variety of fantastic products from this brewery:

 

allagash-white-bottle

WHITE

Our interpretation of a Belgian-style wheat beer is brewed with oats, malted wheat, and unmalted raw wheat for a hazy, “white” appearance. Spiced with our own special blend of coriander and Curaçao orange peel, White upholds the Belgian tradition of beers that are both complex and refreshing. 5.1% ABV

 

 

 

 

 

 

allagash-black

BLACK

Technically, there is no such thing as a traditional Belgian stout, but we went ahead and made one anyway. In creating the beer, we took the aspects we loved in Belgian beers and used them to craft a stout. Allagash Black is brewed with 2-row barley, torrified wheat, oats, roasted barley, chocolate malt, black malt and hopped with Northern Brewer and Glacier. A generous portion of dark caramelized candi sugar produces a hint of raisin in the finished beer. The addition of oats lends Black a silky mouthfeel, which is enhanced by rich flavors of coffee and dark chocolate. 7.5% ABV

 

 

 

 

allagash-saison

 

SAISON

Allagash Saison is our interpretation of a classic Belgian farmhouse-style ale. Saisons were once brewed to slake the thirst of farmers returning from a long day of toil; they were spicy, light, and drinkable.

We brew this amber beer with a 2-row barley blend, malted rye, oats, and dark Belgian candi sugar. Northern Brewer, Bravo, and Cascade hops deliver a citrus profile with light bitterness. By fermenting with a traditional saison yeast strain, notes of spice and tropical fruit accent the aroma. Citrus and peppery spice are balanced by a pleasant malt character. Saison is full bodied with a rustic, dry finish. Made for enjoying, no matter which type of work you’re returning from.  6.1%ABV

 

 

allagash-16-cntys

 

 

SIXTEEN COUNTIES

This beer’s name honors the rich tradition of farming in the sixteen counties of Maine. Keeping with that sentiment, we brew the beer with exclusively Maine-grown grains: Maine Malt House 2-row Malted Barley from Buck Farms, Blue Ox Malthouse 2-row Malted Barley, raw wheat from Maine Grains, and oats from Aurora Mills & Farm.

Sixteen Counties has a bright, copper hue with aromas of lemon rind, flowers, and candied grapefruit. The first sip contains a mix of herbal hop notes, wheat cracker, and citrus. Its finish is balanced, dry and refreshing. The beer’s intentionally malt-forward flavor is meant to showcase the next generation of quality farming right here in Maine. 7.3%ABV

 

 

 

allagash-curieux

 

CURIEUX

First brewed back in 2004, Curieux was our first 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. 11% ABV

 

 

 

 

allagash-tripel

 

TRIPEL

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 lingers on the palate for a complex, dry finish. 9% ABV

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ashley.stima@gmail.com