Coolship la Vigne

Coolship la Vigne blends our Coolship ale with freshly pressed St. Croix and Sabrevois grapes from Maine Coast Vineyards in Falmouth, Maine. To make the beer, we send hot wort into a large, shallow vessel called a coolship where wildly occuring yeast and souring microbiota begin the job of fermentation. We then age the beer in French oak wine barrels for around two years, at which point we add the crushed grapes and let it all rest for another five months. After blending, Coolship la Vigne comes together as a tart and lightly funky beer with rounded notes of wine, apricot, and a crisp, dry finish.

Beer Details

Grains: Pilsner Malt, Raw Wheat

Hops: Aged Whole-Leaf Hops

Spices/Other: St. Croix, Sabrevois Grapes

Yeast: Wild

Serving Temp: 40-50°F

Ideal Within: Four years

Availability: Limited

Package Size: 375mL

ABV: 8.4%

Available in:

375 ml

Glass of Allagash Brewing Company coolship resurgam

Coolship Leaves Home

“Where can I find some Coolship?” This was a question we’ve heard frequently since we started brewing our Coolship beers way back in 2007. Finally, we have an answer that those living outside of Maine will love.

Allagash cuvee d'industrial emptying barrels

Why Blend Beer?

Blending beer is exactly what it sounds like. Practically, it involves a brewer sampling multiple beers and then determining (with specific measurements and careful sensory analysis) the right combination of flavors. In barrel-aged beers, this involves pulling nails from the front of aging barrels and sampling the liquid therein.

Coolship Part One: What is a Coolship?

In the fall of 2007 Rob Tod had an idea. Rob, the founder of Allagash, wanted to build a small, unheated shed with a vessel resembling a massive brownie pan inside of it. Then, he wanted to pump steaming, cloudy unfermented wort into that pan, let it sit out in the open overnight, and subsequently barrel age it for up to three years. In short: he wanted to brew with a coolship.

Barrel Aging: The Vessel as an Ingredient

“Selecting a barrel is as much a part of the brewing process as hop selection, malt selection, or yeast,” says our Brewmaster, Jason Perkins. “It’s another opportunity to add unique flavors.”