Maine and lobster are almost synonymous. And as a Maine brewery, we’re happy to report that our flagship beer, Allagash White, is the go-to pair for our state’s dish. We don’t feel the need to be coy about this one: Allagash White, with its hint of citrus and balanced, crisp flavor, just gets the job done.

Virtually every single beer* you’ve ever enjoyed can be broken into one of two main types: ale or lager. The determining factor between the two? Yeast. 

If you’ve started to search out beers with a sour flavor profile, you’ve likely come across the term “kettle sour.” It’s probably one of the most widely available forms of sour beer at craft breweries here in the U.S. To help you understand the term, we’re going to break down what kettle souring is, in particular, and various other ways to get sour flavor into a beer.

Unless you’ve homebrewed or have read a lot about the technical side of brewing, we’d suspect you might have questions about what exactly “malt” is. Or why brewers tend to brew with malted barley? Or what malting even is, for that matter? Fear not! The goal of this blog is to get you familiar with malt, one of the fundamental ingredients in beer.