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
“Fermentation and civilization are inseparable.”
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
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
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.
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
You can get right to the action through the following links:
In part one, we outlined what white beers are. Now we cover our story.
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.
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!
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.
Here’s what you’ll need for a meal that serves two (hungry people):
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.
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.
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).
You can find the recipe below.
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.
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.
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.
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
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.
“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.”
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.
Cherries so ripe you can smell them through your screen. Seriously.
It’s obligatory to show the finished product first.
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.
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.
The FV13 foudre.
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.
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!
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.
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
“…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
“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
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!