Looks like Atlanta will be receiving a new collaboration brew. New Belgium Brewing and Allagash Brewing are teaming up together to make a very unique beer – “Vreinden”. The name Vreinden means “friends” in Flemish. That might indicate Continue Reading →
The Porter is turning 2! Here’s a great reason to get excited. THE BEER! Today, September 11, 2010 The Porter Beer Bar in Little 5 Points here in Atlanta will celebrate with an awesome tap lineup. Read on for the list!
The Porter, 9/11/10, Noon – ???
1156 Euclid Avenue Northeast
Atlanta, GA 30307
It’s Here! 8 weeks after bottling, Allagash Brewing’s 2010 edition of Fluxus has arrived!
“Allagash Fluxus is a beer of continuous change. Brewed differently every year to commemorate our anniversary, this year’s Fluxus is a huge Imperial Chocolate Stout. Weighing in at 10.3% ABV, it is one of the strongest beers that Allagash has ever brewed. The brain child of brewer Doug Klippenstein, this beer utilized a unique brewing process that used wort from a smaller brew, as the “water” for mashing the grain for this brew. Maine-grown barley was used as the base for this grain bill that also included a blend of three roasted malts and oats. Fluxus was appropriately hopped with both US Saaz and Glacier hops. Just before knock out, fifty pounds of Taza roasted Cacao nibs were added to the whirlpool. The result is a thick, sticky stout with tons of both roasted and chocolate flavors, aromas of tobacco and cocoa, and a surprisingly sweet, creamy finish.”
I spent sometime with reps from Allagash at the Maine-centric beer dinner at Muss & Turners. The 2010 release of Allagash Fluxus is upon us. Fluxus is released once a year, and as the name dictates, the style and nuance Continue Reading →
Tomorrow (7/13/10) at Muss & Turners Rob Lucente of Peak Organic Brewing will be hosting a “Maine-centric” beer dinner featuring selections from both Peak and Allagash Brewing.
Menu-
The M&T chefs of Muss, Ryan Hidinger, Gregg Baker and Ben Barth will be Continue Reading →
I’m really starting to look forward to Tuesdays. It means awesome beer at Cypress Street. Tonight features 3 beers from Allagash, paired with gourmet cheese.
The beers:
Odyssey – Belgian Dark Wheat, 10% ABV. Barrel Aged. In it’s second year. Partially aged Continue Reading →
The 2010 edition of Allagash’s “Curieux” is on shelves. Curieux is brewed once a year by the Portland, ME brewer.
Beer Bio: In October of 2004, we released the first beer in our series of Barrel Aged beers, Allagash Curieux. To make the Curieux (French for “curious”), we age our Tripel Ale in Jim Beam barrels for 8 weeks in our cellar. During the aging process in bourbon barrels, the beer is totally transformed, and many new flavors and aromas develop. Most notably, the beer picks up soft coconut and vanilla characteristics…and also a hint of bourbon flavor!
Style: Tripel (Barrel Aged)
Taste Expectations: Vanilla, oak, coconut. Hints of bourbon, light fruits.
Availability: 750 ML Bottles – Corked & Caged. Draft Offerings
Food Pairings: Allagash suggests РCurieux is an excellent complement to barbeque dishes and many desserts. Try pairing Curieux with assorted cheese cakes & cr̬me br̼lee.
Cellar: Yes. Can be cellared long term a cooler temps. Do not cellar beer on it’s side.
Looks like Atlanta will be receiving a new collaboration brew. New Belgium Brewing and Allagash Brewing are teaming up together to make a very unique beer – “Vreinden”. The name Vreinden means “friends” in Flemish. That might indicate that this beer will be a sour ale. New Belgium brewed at Allagash in Portland, ME and vice versa.
Vreinden also boasts an interesting set of ingredients (which may differ with each brew): Elderberries and Dandelion Greens, Hibiscus flower.
From the label: Get a Belgian Brewmaster and a master of Belgian brewing together and theres sure to be spontaneous imagination that leads to micro-organisms mingling in fermentation. Allagash and New Belgium are pleased to offer you our collabeeration brewed with the slightly fruity hibiscus flower, the aromatic Brettanomyces, and the flavor-boosting Lactobacillus. We recommend pairing it with creamy, soft cheeses and charming Vrienden- that’s ‘friends’ in Flemish.”
Each edition will be bottled by the brewery where it was brewed. Allagash will be 750ml Corked & Caged. New Belgium 22oz Bombers, part of the Lips of Faith series.
The Porter is turning 2! Here’s a great reason to get excited. THE BEER! Today, September 11, 2010 The Porter Beer Bar in Little 5 Points here in Atlanta will celebrate with an awesome tap lineup.
Quick backstory on The Porter –
Molly Gunn and husband Nick have a love of good beer. Having been to various great beer bars around the country (and working in some too!) Molly and Nick decided it was time to start one themselves. After spotting a empty location in little 5 Points and signing a lease, they got to work. The goal, a bar with great beer and great food. One year later, I would have to say they have accomplished that goal.
It’s Here! 8 weeks after bottling, Allagash Brewing’s 2010 edition of Fluxus has arrived!
I spent sometime with reps from Allagash at the Maine-centric beer dinner at Muss & Turners. The 2010 release of Allagash Fluxus is upon us. Fluxus is released once a year, and as the name dictates, the style and nuance of the beer changes with each release. As Allagash defines –
Fluxus: (fluk-suhs) -noun, Latin.
a flowing or flow
a continuous change, passage or movement
That is exactly what Fluxus is — a beer of continuous change. 2009 was saison with sweet potatoes, black pepper and extra hops. The sweet potatoes gave the beer an extra orange color. Centennial hops added grapefruit flavor. Pepper added some spice throughout. If you still have these bottles, Allagash suggests drinking fairly young. Drink with 2009 alongside 2010 for some interesting flavor variations.
This year’s 2010 release is a stout brewed with cacao nibs. It was just bottled this month and should be on the way to distributors as this is written. Here is the description of this release from the “sell sheet” –
“Allagash Fluxus is a beer of continuous change. Brewed differently every year to commemorate our anniversary, this year’s Fluxus is a huge Imperial Chocolate Stout. Weighing in at 10.3% ABV, it is one of the strongest beers that Allagash has ever brewed. The brain child of brewer Doug Klippenstein, this beer utilized a unique brewing process that used wort from a smaller brew, as the “water” for mashing the grain for this brew. Maine-grown barley was used as the base for this grain bill that also included a blend of three roasted malts and oats. Fluxus was appropriately hopped with both US Saaz and Glacier hops. Just before knock out, fifty pounds of Taza roasted Cacao nibs were added to the whirlpool. The result is a thick, sticky stout with tons of both roasted and chocolate flavors, aromas of tobacco and cocoa, and a surprisingly sweet, creamy finish.”
I spent sometime with reps from Allagash at the Maine-centric beer dinner at Muss & Turners. The 2010 release of Allagash Fluxus is upon us. Fluxus is released once a year, and as the name dictates, the style and nuance of the beer changes with each release. As Allagash defines –
Fluxus: (fluk-suhs) -noun, Latin.
a flowing or flow
a continuous change, passage or movement
That is exactly what Fluxus is – a beer of continuous change. 2009 was saison with sweet potatoes, black pepper and extra hops. The sweet potatoes gave the beer an extra orange color. Centennial hops added grapefruit flavor. Pepper added some spice throughout. If you still have these bottles, Allagash suggests drinking fairly young. Drink with 2009 alongside 2010 for some interesting flavor variations.
This year’s 2010 release is a stout brewed with cacao nibs. It was just bottled this month and should be on the way to distributors as this is written. Here is the description of this release from the “sell sheet” –
“Allagash Fluxus is a beer of continuous change. Brewed differently every year to commemorate our anniversary, this year’s Fluxus is a huge Imperial Chocolate Stout. Weighing in at 10.3% ABV, it is one of the strongest beers that Allagash has ever brewed. The brain child of brewer Doug Klippenstein, this beer utilized a unique brewing process that used wort from a smaller brew, as the “water” for mashing the grain for this brew. Maine-grown barley was used as the base for this grain bill that also included a blend of three roasted malts and oats. Fluxus was appropriately hopped with both US Saaz and Glacier hops. Just before knock out, fifty pounds of Taza roasted Cacao nibs were added to the whirlpool. The result is a thick, sticky stout with tons of both roasted and chocolate flavors, aromas of tobacco and cocoa, and a surprisingly sweet, creamy finish.”
Tomorrow (7/13/10) at Muss & Turners Rob Lucente of Peak Organic Brewing will be hosting a “Maine-centric” beer dinner featuring selections from both Peak and Allagash Brewing.
Menu-
The M&T chefs of Muss, Ryan Hidinger, Gregg Baker and Ben Barth will be joined by Chris Hall, our partner in Local Three, in creating dishes paired specifically with each beer.
Reception:-Peak Summer Session
Muss: Allagash White- lobstah chowdah
Ryan Hidinger: Peak IPA -cod cakes with green bean slaw and old bay aioli
Ben Barth: Peak Nut Brown- dish TBD
Chris Hall: Allagash Curieux-bacon wrapped monkfish, sweet corn & vanilla
Gregg Baker: Allagash Triple – dish TBD
Reception– 6:30pm Dinner – 7:00pm Dress: Always Casual Ticket Cost: $63.00 (includes sales tax and gratuity) Tickets Available HERE
Muss & Turners – 7/13/10
1675 Cumberland Parkway Southeast
Smyrna, GA 30080-6361
(770) 434-1114
I’m really starting to look forward to Tuesdays. It means awesome beer at Cypress Street. Tonight features 3 beers from Allagash, paired with gourmet cheese.
The beers:
Odyssey – Belgian Dark Wheat, 10% ABV. Barrel Aged. In it’s second year. Partially aged in Medium toast oak, another in stainless steel fermenters for 6 months. Both are then blended together. Bottle conditioned with more yeast and Belgian Candi sugar.
Interlude – American Wild Ale, 9.5 ABV. New release by Allagash. Aged in French merlot and sirah barrels. Belgian style ale. House strain of Brettanomyces yeast. Bottle conditioned. Unforgettable.
Four – Quad, 10% ABV. Brewed with four malts, four hops, four sugars, and Belgian yeast strain. Sugars include Light & Dark candi sugars, light golden molasses and date sugar. Re fermented with 3 different strains, and then bottle fermented with a fourth in the cellar. Life changing.
Each of these beers retail around 8-10 dollars a glass, close to 20.00 for a 750 ML corked and caged bottle. Cypress brought in a true cheese head to design pairings with these elegant Allagash beers. For $30 you get 3 beers and 3 cheese courses. Hopefully you see the deal here. It would cost you what I figure to be about $80 to pull this off at home.
Pairings begin at 6pm today – 6/22.
Cypress Street Pint & Plate
Ste E125, 817 West Peachtree Street
Atlanta, GA 30308
Twitter: @CypressStreet
The 2010 edition of Allagash’s “Curieux” is on shelves. Curieux is brewed once a year by the Portland, ME brewer.
