Allagash’s Coolship Balaton looks to be making another appearance soon. To recap, the coolship is a open vessel housed separately at the brewery. Yeast in the air is allowed to fall onto the wort, spontaneously fermenting the beer. From there, Continue Reading →
Bullet holes! Allagash Old HLT (Hot Liquor Tun?) will see some bottle treatment in 2012. Allagash has brewed this before, released on draft in very small quantities. It’s a brown ale aged in stainless on fresh Montmorency cherries for 2 Continue Reading →
Allagash Brewing is launching a draft only, Rotating Saison Series this year. The first release is dubbed Saison Genever. Brewed with honey from Overland Apiaries, juniper, and lemongrass. Each edition will release intermittently thoughout the year.
Brasserie De La Senne is actually credited with doubling Brussels, Belgium’s brewery count — from 1 (Cantillon) to 2. The duo that started brewery in 2006, outgrew the tiny brewhouse and has been contracting at larger breweries around Belgium ever Continue Reading →
Long time friends and brewers Allagash Brewing , Avery Brewing , Dogfish Head, The Lost Abbey, and Sierra Nevada Brewing got together to brew a special collaboration beer and each selected a native terrior to contribute to the brew.
Avery, Allagash, Dogfish Head, Lost Abbey, and Sierra Nevada have gotten together to make a super collaboration of sorts. The beer, Repoterroir features ingredients from each of the brewers home towns. Below is Sierra Nevada’s description of Repoterrior and pics from research Continue Reading →
Allagash’s Coolship Balaton looks to be making another appearance soon. To recap, the coolship is a open vessel housed separately at the brewery. Yeast in the air is allowed to fall onto the wort, spontaneously fermenting the beer. From there, the beers are aged in oak with a plethora of fruits. Balaton is a 2 year old beer, that spends 4 months on Balaton Cherries, a brand of Michigan tart cherry.
Style: American Wild Ale Availability: 12.7oz bottles
Bullet holes! Allagash Old HLT (Hot Liquor Tun?) will see some bottle treatment in 2012. Allagash has brewed this before, released on draft in very small quantities. It’s a brown ale aged in stainless on fresh Montmorency cherries for 2 years.
Style: American Wild Ale (with cherries) Availability: 12.7oz bottles, Draft. Arrival:3/31/12
8% ABV
Old HLT will be poured at the upcoming BeerAdvocate Extreme Beerfest on 2/4/12.
Allagash Brewing is launching a draft only, Rotating Saison Series this year. The first release is dubbed Saison Genever. Brewed with honey from Overland Apiaries, juniper, and lemongrass. Each edition will release intermittently thoughout the year.
Tasting notes on Saison Genever:
This dark amber saison has an aroma consisting of a pronounced fruitiness, with highlights of honey and pine throughout. The flavor is a great balance of malts (both light and dark), hop bitterness and citrus fruit, while still leaving room to showcase a rich honey presence. Saison Genever is medium to full bodied, yet dry and very refreshing.
Style: Saison
Availability: Draft only. Arrival: Jan-Feb, 2012
Brasserie De La Senne is actually credited with doubling Brussels, Belgium’s brewery count — from 1 (Cantillon) to 2. The duo that started brewery in 2006, outgrew the tiny brewhouse and has been contracting at larger breweries around Belgium ever since. Finally, De La Senne opened it’s doors at the end of 2010. In April of this year, Allagash Brewing collaborated with La Senne abroad in Belgium. It is finally being imported by Shelton Brothers, and is showing up stateside.
Belge is a actually a style, created in 1904 for a brewing contest that was held by the University of Belgium. Needless to say, the style took off, becoming Speciale Belge.
Style: Belgian Ale (Like a Belgian style Blonde Ale) Taste Expectations: Light bodied. Light citrus, pine & grassy. Lively carbonation, crisp. Spicy. Availability: 11.2oz bottles
5 Breweries, Lots of Ingredients. A Superstar Collaboration
Long time friends and brewers Allagash Brewing , Avery Brewing , Dogfish Head, The Lost Abbey, and Sierra Nevada Brewing got together to brew a special collaboration beer and each selected a native terrior to contribute to the brew.
Repoterrior by definition is Noun 1.) A stock of ingredients, techniques, or pieces that a company or group of performers combines and is prepared to perform. 2.) The repossession or reclamation of the ideal of terrior from the wine world (where it means dirt) to the craft brewing world (where it means the creative thumbprint of the artisanal brewer).
So what did each brewery contribute to this 5.5% ABV session-lager?
Sierra Nevada — Wild Rice, Beets, Cucumber, Mint, Carrots
Avery — Colorado Alfalfa Honey
Allagash — Maine Purple Potatoes
Dogfish Head — Free-range Atlantic Ocean Beach Wood
Lost Abbey — Cage Free Pacific Ocean Beach Wood
Like many other great collaborations, the idea for this beer was born from conversation in a back room of a Boulder, CO restaurant. Brewed at Sierra Nevada in Chico, CA this sessionable lager beer reclaims the earthbound mantle of terroir from the grape-soaked, buttoned-down world of wine and repurposes it in a new sudsy sense. Featuring natural ingredients contributed by each of the five breweries, this unique and earthy beer is complex and layered but ultimately drinkable. Using the full repertoire of skills from more than 86 combined years of brewing knowledge and skill, this lager combines traditional (and not so traditional) ingredients into an ideal summertime brew.
This will be an extremely limited draft only offering available at the collaborating breweries.
Avery, Allagash, Dogfish Head, Lost Abbey, and Sierra Nevada have gotten together to make a super collaboration of sorts. The beer, Repoterroir features ingredients from each of the brewers home towns. Below is Sierra Nevada’s description of Repoterrior and pics from research & brew day.
A distinct 5.5% ABV session-lager brewed with elemental, native terroir from the following collective of brewers: Sierra Nevada (wild rice, beets, cucumber, mint and carrots), Avery (Colorado alfalfa honey), Allagash (Maine purple potatoes), Dogfish Head (free-range Atlantic Ocean “beach” wood), and Lost Abbey (cage-free Pacific Ocean “beach” wood).
Born out of a backroom conversation in a Boulder restaurant and blooming into a full-blown cornucopia of a collaboration, Repoterroir is a coming together of like-minded craft beer compatriots. Brewed at Sierra Nevada’s brewery in Chico, CA this sessionable lager beer reclaims the earthbound mantle of terroir from the grape-soaked, buttoned-down world of wine and re-purposes it in a new sudsy sense.
Featuring natural ingredients contributed by each of the five breweries, this unique and earthy beer is complex and layered but ultimately drinkable. Using the full repertoire of skills from more than 86 combined years of brewing knowledge and skill, this lager combines traditional (and not so traditional) ingredients into an ideal summertime brew
They come out of a box,
Thing 1 and Thing 2.
They do not say much,
Just “How do you do?”
Allagash Brewing has a Thing 1 Beer and Thing 2 Beer draft approvals.
UPDATE: Allagash’s Les Addis breaks down Thing 1 & Thing 2 Leading up to the brewday, we had some conversations with Todd and Jason Alstrom about what type of beer we should brew. We decided to play a little off the concept we did for Big Little Beer and Little Big beer the beer we did for the Belgian Fest last year (which we will be brewing again next week, by the way). The idea being that we would make 2-3 different beers with the same base wort.
So, we mashed in the following Grain bill:
Allagash 2-row blend (40%)
Belgian Pilsner Malt (48%)
Wheat Malt (6%)
Bonlander Malt (3%)
Briess Special Roast (3%)
We ran off the full volume to the kettle, but before boiling, we diverted about 7 bbls to another tank (more on this later). This allowed us to boil the larger volume (about 30bbls) and add the hops:
Bittering: Northern Brewer
Flavor: Cascade and Tettnang
Aroma: Bravo (new hop variety, pleasant fruity aroma)
This will creat beer # 1: A Belgian Table beer (about 5 % ABV), with some mild biscuit malt flavors and a pleasant hop aroma.
Then, we boiled the 7 bbls that we diverted and added a significant portion of dark candi sugar, regular sugar and steeped in some dark grains. This will create a dark, slightly stronger (about 6.5 %) beer from the same base wort. Hopping is the same as above, just a little heavier.
Both of the above beers will be fermented with our house yeast.
Allagash’s Coolship Balaton looks to be making another appearance soon. To recap, the coolship is a open vessel housed separately at the brewery. Yeast in the air is allowed to fall onto the wort, spontaneously fermenting the beer. From there, the beers are aged in oak with a plethora of fruits. Balaton is a 2 year old beer, that spends 4 months on Balaton Cherries, a brand of Michigan tart cherry.
