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empty allagash brewing company bottles

Brewing Better Beer – Oxygen, the Enemy of Beer

By | Blog
Any time that a beer is transferred from one vessel to another, it has the possibility of picking up oxygen. If done well, that amount can be infinitesimal. If it’s not done well, a whole heck ton of oxygen can get in. Before beer is sealed into a can, bottle, or keg, the total amount of oxygen the beer has picked up is called DO (Dissolved Oxygen). Whether or not there is any DO in the beer before packaging depends on how the beer was made: was it aged in barrels? Was it transferred through multiple containers? Did something go wrong? Read More

blank bottles on the allagash bottling line

Brewing Better Beer – The Art of Packaging

By | Blog
The goal of packaging beer is this: get the freshest possible beer to a beer drinker. While it may sound rudimentary, it’s something our team works tirelessly to improve.

If our quality control measures on our packaging line were an iceberg, the following list would be the top of the tip. Rather than list every single thing, we’ve pulled out some of the more visual ways our team makes sure that beer moves faultlessly from our tanks to a package to your hand to your stomach. Read More

Philly Beer Week Allagash events

Philly Beer Week 2018 – Full Allagash Event List

By | Blog
Philly Beer Week (running from June 1st-10th) is one giant hodgepodge of craft beer-related awesomeness. So many great breweries descend on Philadelphia for an entire week of wonderful events. We’re happy to say we’re in on the fun in a big way. Below, you’ll find a list of every event where you’ll be able to find some Allagash beer pouring. See you out there! Read More

Fermentors in a row at Allagash brewing company

Brewing Better Beer – Fine-Tuning Fermentation

By | Blog

“Fermentation and civilization are inseparable.”

John Ciardi

Yeast is the reason we’re here right now. The reason why you’re reading this, the reason why we wrote this post (or wrote anything about Allagash at all). Fermentation is a yeast cell’s goal in life. Valiantly turning sugar into alcohol, carbonation, and tasty esters. What we’re going to talk about here is how we handle fermentation at the brewery, and how we coerce these wonderfully hungry organisms into making consistent, delicious beer.

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Allagash Fifth tap beer

What’s Pouring on the Fifth Tap?

By | Blog
Here at Allagash we have ideas for beers. Lots of ideas. More beer ideas, in fact, than we could ever package and release. Meaning, there’s a solid list of potential Allagash beers that nobody outside of Allagash has tasted. Not anymore. The Fifth Tap Series is here to bring more small-batch, innovative beers to Allagash fans. Read More

inspecting the mash tun

Brewing Better Beer – Quality Control at Allagash

By | Blog
We take the quality of our beer seriously. But what does quality even mean? To start, we’d point you toward a beer’s ingredients, a beer’s taste, a beer’s carbonation, a beer’s freshness when it’s packaged, a beer’s ability to stay fresh on the shelf (or in your fridge)… We could go on. Read More

Allagash Saison and Night Shift Matisse

Where to Go for Saison Day 2018

By | Blog
Saison Day 2018 is happening on April 14th, and we couldn’t be more excited. To celebrate, we partner up with local breweries to showcase a huge variety of rare and delicious saisons. This year, we’ll be pouring thirteen breweries across the country. Read More

Allagash Fish en Papillote

Fish en Papillote – A Classic Fish Recipe

By | Blog
This recipe is one of those special ones. The kind that has few ingredients, allows for a lot of innovation, doesn’t take long, and always comes out tasting incredible.

Sounds too good to be true, right? Luckily, it’s not. We’ll lay out the basic guidelines along with some options for you to enjoy. Read More

Allagash Wild Beer Roundup

Wild Beer Roundup 2018 – Full Bottle List

By | Blog
Allagash Wild Beer Roundup
The Wild Beer Roundup is around the corner. Everyone at Allagash is getting pumped up for another day of fun, games, and loads of gems from the Allagash cellars. On Saturday (1/27) we’ll throw the brewery doors open at 8:00 AM—though in years past people have lined up before. Beers go on sale at 9:00 AM sharp.

Without further ado, here’s the wild—as in, “holy dang that’s a wild amount of beer”—bottle list for this year’s roundup: Read More

Weighing the Grain – A Look Back at 2017

By | Blog
Allagash Thank You For 2017
Last year was an eventful one for all of us at Allagash. We had a whole lot of fun and brewed even more beer. Beyond just saying “thank you!” for all your support, we thought it would be interesting to break down the numbers. So here, for the first time, is a list of some notable figures from our brewery in 2017.
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allagash coconut cookies hibernal fluxus

Contest-Winning Coconut Cookie Recipe

By | Blog
Spoiler Alert: Federico was this year’s cookie-and-beer pairing contest winner with his coconut cookies. The beer pairing this year was Hibernal Fluxus 2017, a saison milk stout featuring Notes of coffee and chocolate, with hints of tropical fruit and rustic spice. Below, you’ll find Federico’s recipe, perfect for chilly evenings and holiday celebrations. Read More

10 Portland Burgers We Love

By | Blog
Allagash Burger Blog - Woodford FB
Patty. Bun. Toppings.

When it comes to making a burger, those three elements are pretty much all you have to work with. That’s what makes this list of some of our favorite burgers even more impressive. And with so many great restaurants and chefs around Portland, narrowing it down wasn’t easy. Certain chefs have opted for the tried-and-true. Others have grabbed the burger idea and run sideways. Whatever type of burger you prefer, something on this list will hit your particular spot.
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The Lake That Makes Allagash

By | Blog
Sebago Lake Blog Allagash
About twenty minutes northwest of Portland lies Sebago Lake. Beyond containing the main ingredient in our beer, it provides water for the entirety of Portland. In the interest of learning more about this vital water source, we went out with Laurel and Steve of the Portland Water District, on a tour of the lake itself.

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Beer and Oysters Part 2: Shucking

By | Blog
Allagash Oyster Shucking
Facing down a whole oyster can be daunting. The thin hinge. The craggy shell. The foreboding, rock-like inanimate-ness. We understand.

However hard the process of shucking appears, the right technique and some hands-on experience will have you opening fresh oysters in no time. The steps below, and visual aids, will help you get your first oysters open. Read More

Changes to our Tasting Room

By | Blog
Friends,
We have some exciting changes afoot for our tasting room. Recently, the volume of guests who have come through the brewery has been more than we’ve ever dreamed. To offset the costs associated with so many new guests, we are going to start charging a small amount for our tastings.

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Beer and Oysters Part 1: Merroir

By | Blog
Allagash Oyster Blog
For this series of three blog posts, we’re focusing on oysters. Why? Well, the fact that they’re an incredible dish to pair with beer *cough* Tripel *cough* certainly doesn’t hurt. They also reside in  a fascinating nook of food culture, and we wanted to give them a little more love than just listing off the names of some of our favorite oysters. (We’ll be saving that for part three of this blog series.) This first blog is an intro to our favorite bivalve. Read More

Allagash Beer Chocolate

By | Blog
Allagash La Creme chocolat blog
We love beer. We also love chocolate. In the spirit of mixing those two passions, we’re excited to announce that, in our tasting room, we’ll soon be selling truffles made with our beer.

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A Week in Maine 2017

By | Blog
Earlier this month, we dedicated an entire week to the beauty of Maine. Because there’s no way to hit every spot we love, we tried to fit in as many uniquely Maine spots as we could. Below is a visual recap of “A Week in Maine,” day by day, experience by experience. Our hope is that you find a few (or many) reasons to spend time in our home state, if you’re not already here.

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Allagash White

What’s in a White Beer? (Part Two)

By | Blog

In part one, we outlined what white beers are. Now we cover our story.

“This beer is kind of weird.” At least that was what Rob Tod, the founder of Allagash, thought when trying his first Belgian-style white beer. His roommate had brought home a six pack of Celis White. While that first sip may have struck him as unfamiliar, the last sip in the bottle left him intrigued. By the end of the six-pack, he was enthralled.

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Allagash White

What’s In a White Beer?

By | Blog
In this two-part blog, we’re diving into white beers, a topic we’re pretty passionate about.

 

At Allagash, we love white beers. It’s a storied style that we just happen to think is delicious too. And because we can’t get enough of it, we wanted to take a little time to talk about both the beer’s origins, and our take on the style.

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Cuvee d'industrial Lieven Blending Allagash blog

Why Blend Beer?

By | Blog
If you’ve been around barrel-aged beers, you’ve most likely heard about blending. Because it’s a part of the process that’s easy to gloss over, we wanted to take a second and give blending the attention it deserves.

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Why We’re Excited for the Street Fair

By | Blog
Street Fair Pour Allagash
Why are we excited about the Street Fair? Let us count the ways.

 

1: Beer!

We’re a brewery, so of course we’re excited about the beer. All beers will be sold as full pours for $6, straight from the booth—no beer tickets necessary. Below are all the beers and breweries at the event!

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Bite Into Maine Lobster Roll

Thirteen Lobster Rolls We Love

By | Blog
A real beaut from Bite Into Maine

 

We could go on about our love of lobster rolls for pages and pages, but really, we know that you just want to get to the list. To briefly disclaim: this list is not complete. There are nearly countless amazing lobster rolls across Maine. These are just some of our favorites—in no particular order or rank. We’d also encourage you to try pairing one or all of these with your Allagash beer of choice this summer (we prefer White with our lobster). We suspect you’ll be the opposite of disappointed.

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Allagash Maine Grain

One Million Pounds of Maine-Grown Grain

By | Blog
In the brewing business, buying locally often isn’t feasible. In Maine, the climate has always been right for growing grain, but the infrastructure just hasn’t been sufficient to meet our needs. Much to our delight, we’ve recently seen a steady and substantial increase in the amount Maine-grown and malted grains. That’s why we’re making the pledge that by 2021, Allagash will be buying one million pounds of Maine-grown grain per year.

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Sean’s Maine Lobster Boil: How to

By | Recipes
Allagash Lobster Boil
Want to hold a lobster boil that would make a true Mainah proud? Luckily, you don’t need to be thigh-deep in a snowbank on the rocky coast to pull off a Maine-style feast. Our favorite brewer/cook Sean prepared a truly memorable lobster boil with only a large pot and normal-sized grill. As we found, with some pretty minimal prep and the right ingredients, you can boil crustaceans and corn with the best of them.

Here’s what you’ll need for a meal that serves two (hungry people):

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A Pairing Dinner with Good To-Go

By | Blog
Good to-go allagash black
We’ve paired our beer with quite a bit of food, but not like this. Recently, a team from Allagash took a drive down to the headquarters of Good To-Go in Kittery, Maine. Good To-Go is the brainchild of a power couple: professional cook Jennifer Scism—seriously, she beat Mario Batali on Iron Chef—and David Kooritz, an active outdoorsman and super-interesting dude—he’s been everything from an emergency room nurse to a ski patroller.

Thanks to our love for exploring the wilder areas of our mutual state, we’ve had the pleasure of eating a couple meals from Good To-Go. And when we got in touch with the Good To-Go team about a pairing dinner, they were all for it.

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Gueuze and Gose – What’s the difference?

By | Blog
gose gueuze Allagash blog
This post was contributed by our VIP Tour Coordinator and Certified Cicerone, Lindsay Bohanske.

 

One of the best things about working in the Allagash tasting room is simply talking to people about beer. And while talking about Coolship Resurgam (our interpretation of a Lambic-style gueuze) I’ve noticed many furrowed brows. That’s how this blog post was born.

There are two beers out there that sound sort of similar, but are actually extremely different: gose and gueuze (you’ll also see it spelled geuze). To further confuse the issue, both beers fall in the wildly varied category of “sour” beers and they both contain a pretty high portion of wheat. That’s about where the similarities end.

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Cacio e Pepe with Chef Mike Wiley

By | Blog
Cacio e pepe honey paw
Cacio e pepe translates from Italian to “cheese and pepper” or “want intensely to eat this.”

 

If there’s a dish that chefs make for themselves, it’s cacio e pepe. Pronounced “catch-ee-oh ee peh-pay,” the name literally translates to “cheese and pepper,” which is about the measure of the recipe. A sophisticated ancestor of today’s mac ‘n’ cheese, this meal is more technique than ingredients (the full recipe can be found at the bottom of this blog).

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Maine Lobster Mac ‘n’ Cheese Recipe

By | Recipes
lobster mac n cheese
Our friends over at Maine Lobster came to us with a delicious recipe for Maine lobster Mac ‘n’ cheese. Naturally, our first inclination was to test it out with a cold bottle of Allagash White. Our resident chef/senior brewer, Sean Ellsworth, whipped up this recipe and it turned out to be just as delicious as it looks on paper (or screen). Plus, we were happy to discover that White’s notes citrus and spice complemented the savory creaminess of the cheese and subtle, briny flavor of the lobster.
You can find the recipe below.

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The Ultimate Whoopie Pie

By | Recipes
Allagash Whoopie pies
What we have here is a whoopie pie recipe that’s been passed down for generations. Only after obtaining the consent of her Great Aunt was Charli—our event coordinator extraordinaire—able to divulge this delicious recipe for “Black Moon” whoopie pies to the world. And we can say from personal (tasty, tasty) experience that these are serious pies: flavorful, moist, and powerfully chocolate-y in just the right ways.

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Sean’s Ultimate Baked Potatoes

By | Recipes
We turned Sean, our brewer/cook extraordinaire, loose in our break room with a simple goal: make some killer baked potatoes. Well, he succeeded. Below, are two quick and delicious baked potato topping combos that happen to pair quite nicely with Tripel. Read More

Hoppy Table Beer

What is Table Beer?

By | Blog
In honor of Hoppy Table Beer becoming a year-round beer, we thought it would make sense to answer a question that’s probably on many people’s minds: what is table beer?

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filling barrels with coolship

Coolship Part Three: Barrels and Beyond

By | Blog
In 2007, Allagash had already been brewing according to key parts of Belgian tradition: using unconventional ingredients, bottle conditioning, and barrel aging. Brewing with a coolship was, oddly enough, the next logical step.

When talking about spontaneously fermented beer, it’s better to think of the barrel not as a container, but as an environment. Oxygen ingress—minute amounts of oxygen allowed into the barrel by the natural pores in the wood—has a profound effect on the beer.

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brewing coolship

Coolship Part Two: The Brew

By | Blog
You’re looking at the swirling vortex of a turbid mash.

 

Normally, when brewing pretty much any style of beer, there are a couple things you want: clear, pure wort, fresh hops, and a well-behaved strain of yeast. Brewing spontaneously fermented beer turns those three requirements on their heads.

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Coolship Part One: What is a Coolship?

By | Blog
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.

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Allagash Trifle with Interlude Sabayon and Black Ginger Cake

By | Recipes
Recently, we had an amazing beer dinner with our friends at Simon Pearce—turns out they’re just as masterful cooks as they are glassblowers. In fact, we had such a memorable time that we couldn’t help but ask them to create a recipe with our beer. The beer was Interlude, a tart, vinous beer that’s fermented with a blend of yeasts then aged in red wine barrels.

They came back with one better: a trifle that uses our Interlude in the sabayon—a light custard made from sugar, egg yolks and, traditionally, wine—and Allagash Black in their ginger cake. The short version: it blew our minds.

The recipe for this incredible dish is below.

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The Great Curieux and Cheese Tasting

By | Blog
As it turns out, Curieux and cheese are quite the pair.

 

This past week, we held a brewery-wide tasting of cheese and Curieux. Eight cheeses, thirty-nine tasters, and much lactose later, we found consensus. We also learned a little lesson in the versatility of our favorite bourbon barrel-aged tripel when it came to cheese pairing. Now, on to the specifics.

 

The eight cheese contenders were:

Aged Cheddar – Cabot Clothbound Cheddar

Asiago – Trader Joe’s Asiago

Aged Goat – Cypress Grove Midnight Moon

Bloomy Rind – The Grey Barn Eidolon

Blue – Jasper Hill Farm Bayley Hazen Blue

Camembert – Old Chatham Sheepherding Company Nancy’s Camembert

Semi-Firm Tomme – Jasper Hill Farm Landaff

Washed Rind – Époisses de Bourgogne

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Curieux Barrels

Barrel Aging: The Truth is in the Blend

By | Blog
This is the final post in our three-part series on barrel aging.

 

Getting beer from barrels into bottles isn’t as straightforward as you might imagine. One clear reality in barrel aging is that no two barrels are the same.

In addition to variations in the barrels themselves, where they’re stored in the Jim Beam rickhouse—on the twelfth floor or on the first—will have a huge impact as well. This variability between barrels leads to quite a bit of variety in the flavor of the end product. Which means that we can’t just empty all the barrels into one big tank and call it a day.

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Barrel Aging: The Vessel as an Ingredient

By | Blog
This is the first post in a three-part series on barrel aging.

 

“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.”

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The Story of Interlude

By | Blog

Interlude’s importance to Allagash goes beyond its myriad flavors including pear, apricot, graham cracker, and bread crust. The beer’s story is deeply intertwined with a rogue strain of native Brettanomyces. Instead of going on about it in type, we’ll just let Jason, our brewmaster, explain.

Our Local Fruit Farmers

By | Blog

Cherries so ripe you can smell them through your screen. Seriously.

The quality of our beer is beholden to the ingredients we make it from. Which is why we buy our ingredients locally whenever we can. And one ingredient that we love to buy local is fruit. It’s the best way to ensure sure that the strawberries, blueberries, peaches (or whatever else we decide to dump in our tanks) fill our beers with unmistakably fresh flavor.

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Curieux Doughnuts

By | Recipes

It’s obligatory to show the finished product first.

This summer, two of the fine chefs—Chef Justin and Chef Powder—from Earth at Hidden Pond developed a crazy-tasty recipe for Curieux Doughnuts. Since we’re big fans of enjoying Curieux in its liquid form, we were understandably excited to try it in doughnut form.  

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Allagash Virtual Tour

By | Blog
Recently, our talented friends at Knack Factory put together this interactive, virtual tour of our brewery. In the video, the excellent Emily and Tim, who both work in our tasting room, take you into the brewhouse, through the bottling line, and even into the barrel room where our wild beers age (sounds like a good book title).

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Sean’s Mixed Fruit Pie

By | Recipes
We found that fruit pies pair particularly well with Curieux, our bourbon barrel-aged ale. So we solicited Sean Ellsworth, a native Mainer, graduate of Johnson & Wales culinary school, lover of rhubarb, and brewer here at Allagash to give a lesson in pie making. We hope you enjoy his recipe as much as we did!

 

DOUGH:

The first step to making a pie is creating the dough. This is much easier than you may initially think, and while you can certainly use store-bought dough, it just tastes, and feels, better knowing you made it yourself.

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Coffee and Beer Meet in James Bean

By | Blog

Early one morning, a few years back, our brewers were sipping coffee as they bottled up the first batch of Curieux—a barrel-aged ale. Standing in the midst of so much fragrant fluid, they couldn’t help but notice how nicely the aroma of cold press coffee went with the scent of barrel-aged beer. This gave them an idea, and thus James Bean was born.

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FV13 Emerges From its Foudre

By | Blog

The FV13 foudre.

The foudre: magnificent staple of the wine world turned wonderful tool for craft brewers. A foudre (pronounced either foe-der, foo-druh, or foo-der depending on who you ask) is basically a huge, wooden tank, historically used for the storing and maturation of wine. FV13 was aged in such a tank.

Not only was FV13 aged in a foudre, but it was the first beer that Allagash brewers ever aged in one. Sure, our brewers had experience with barrel aging before FV13, but we still had a lot to learn about the mighty foudre.

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Street Fair 2016 Beer List

By | Blog

Every attendee will get their own stainless steel mug.

This year’s Street Fair is only three days away (July 9th woo woo!), and the beer is arriving as we type. Since we know that everyone is excited to see what’s on tap, here’s the list of all the fresh beer slated to be poured at the event*.

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Cookin’ with Allagash

By | Blog
For fourteen years now, Allagash has held “Cookin’ with Allagash,” a cooking contest for students of ICE, the Institute of Culinary Education. Each year, ICE students are invited to submit a recipe inspired by a given Allagash beer: this year’s was Sixteen Counties. Of the recipes submitted, only three are chosen by a panel of ICE chefs. The students are then given a chance to cook their selected recipe in person, in the hopes of winning up to $2,000 in scholarship money.

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Vermont is for (Cheese) Lovers

By | Blog
Last year, we were lucky enough to get to visit Jasper Hill Farms in beautiful Greensboro Bend, Vermont. Big fans of Jasper Hill Cheese already, we were so impressed by their attention to quality and detail, and to see the place where the delicious cheese making magic happens.  Read More

Braised Pork Rillettes with Allagash Saison

By | Recipes

When we learned we would have an opportunity to visit Chef Pierre Gignac of Ocean at the Cape Arundel Inn and Resort for a personal cooking class, and an opportunity to try a recipe he crafted with our Saison, we jumped at the chance and were inspired to repeat the recipe at home!

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Drink it Now

By | Blog

For the past few years, we’ve been talking about how we would love to continue the vision that former Wall Street Journal Wine Columnists, Dorothy J. Gater and John Brecher, started with their “Open that bottle night.”

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The 15 New England Beers to Try before you Die

By | Blog

These are the New England beers you need to get into your mouth before you shuffle off this mortal coil. The kind that may require extensive planning, waiting in long lines, shadily cajoling with people, and, in some cases, accepting defeat — temporarily, of course. Exclusivity and scarcity do not in themselves make a beer good, but they can make scoring a hard-to-get beer that much more fulfilling. Set your sights on these. Read More.

Allagash Cookie Contesteux – Cookies and Allagash Black

By | Blog, Recipes

To solve the mystery of which cookie pairs perfectly with a glass of Allagash Black, we held an employee cookie contesteux.  A bunch of us baked our favorite recipes at home, brought them to the brewery, and let the tasting commence! The winner of best pairing and best in show was Lee’s Chocolate Cookies with Bourbon and Smoked Salt. Yum! Check out the recipe below.

 

Chocolate Cookies with Bourbon & Smoked Salt

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The 12 Best Beers We Tasted in 2015

By | Blog

“…an amazing thing happens when you taste beers blind; you take the brewery and the beer’s reputation out of the formula altogether, so that all there is left to judge is the beer itself. The results from some tastings were downright shocking, with newcomers besting fields of heavy weights, while other results reaffirmed our love for certain style benchmark brews. One thing’s for certain—it was a fun process.” Read More

Portland Maine Drinks Scene Comes of Age

By | Blog

“While cities across the U.S. have been opening quality- minded cocktail bars for the past decade, Portland—a lovely port of bricks and seagulls and the scent of the sea— seemed content to remain a city of beer bars and highballs. Restaurants intermittently rolled out a clever cocktail or two, but the city had more or less ignored the modern cocktail revolution that was infiltrating nearby Boston and beyond.” Read More

Celebrating Friends(giving)

By | Blog
We got to talking as a group about how much we love this harvest time of year – November in general feels like a good time to gather friends together to share delicious food, share some of our favorite beers, and sit around a table together sharing stories.  Read More

Coolship Resurgam Wins Silver

By | Blog

It’s been an exciting month for Coolship Resurgam!

We were so honored to take home a silver medal at this year’s Brussels Beer Challenge for Specialty Beer: Lambic and Geuze,  and a silver at the European Beer Star Awards for Sour Beer!

75 judges gathered from all over the world to judge over 1100 entries for the Brussels Beer Challenge, and 105 tasters gathered from 25 countries to taste and evaluate beer at the European Beer Star Awards.  Congratulations to all the medal winners and everyone who entered!

Interlude-Inspired Thanksgiving Side Dishes

By | Recipes
This Thanksgiving, try adding a new side dish to your spread. Cranberry Interlude Relish, Sourdough Interlude Stuffing, and Interlude Trifle are all prepared with the beer as an ingredient. The roasted sweet potatoes just happen to pair exceptionally well with Interlude. Bon appetit!

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Hop Selection in Yakima

By | Blog
We made it to Yakima for hop harvest and selection. About 75% of the countries hops are grown in the Yakima valley. It’s always nice to connect with the growers, processors, and other brewers, all for the love of hops.  Read More

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