Allagash FV 13 returns to the brewery once again this weekend.
A Belgian-style golden ale is the base for Allagash FV 13. The beer is fermented in stainless steel with the brewery’s epic house yeast, then transferred to a 2,700-gallon French oak foudre (exactly like the one on the label).
What is even more unique about FV 13, is that a portion of the previous batch of this beer is used to inoculate (ferment) the new edition. A little bit of the old makes the new.
This year’s beer features an aroma with notes of graham cracker, lime zest, and vanilla. The flavor blends sweet and tart with notes of grapefruit and raspberry, and finishes with a cleansing bitterness.
Allagash FV 13 is a 375ml bottle release. Each release takes four years to brew, ferment and condition before public release.
Availability: 12.7 oz bottles
Latest Return: September 2018
Allagash Avancé will be available in the brewery’s taproom again on July 14th.
Back in 2013, the Portland, Maine based brewery started purchasing fresh strawberries from Dole’s Orchard in Limington, Maine. The fresh fruit was combined with a strong ale brewed with four different strains of Belgian yeast, as well as multiple sugars including molasses, date sugar, white cane sugar, and dark rock candi.
Avancé is a strong, sour ale with aromas of strawberry preserves and toasted oak. Berries and more oak continue in the flavor, which concludes with a warm, sweet finish.
Allagash Avancé is available in 12.7-ounce bottles in the brewery’s taproom July 14th, alongside Coolship Cerise.
Style: Belgian-style Strong Ale / American Wild Ale (w/ Strawberries. Date Sugar. Candi Sugar. Molasses. White Cane Sugar. Barrel Aged. Bourbon.)
Hops: Perle, German Tradition, Tettnang, Saaz
Malts: 2-Row, Malted Barley Blend, Munich, Caramel, Carapils
Availability: 12.7oz Bottles
Allagash James Bean has finally been bottled. The beer has been a draft-only offering in the past.
The base beer for Allagash James Bean is a Belgian-style strong ale with pure white cane sugar, that has been infused with cold pressed coffee after fermentation. The brewery chose Ethiopia Amaro Gayo beans for the brew, which boast flavors of blackberry and blueberry. The finishing touch on this big beer is the bourbon barrel aging.
Have you ever put bourbon in your coffee? If you do, drink this. If you don’t. Drink this. Coffee is bright and the bourbon a beautiful compliment to the boldness that James Bean is. Coffee, vanilla and bourbon dominate the aroma. Flavors of caramel, coffee, bourbon, and oak present themselves throughout this full-bodied beer. Think coffee, oak, caramel, and bourbon with a touch of berry. Start to finish.
Bean is further proof that coffee and bourbon work together (it’s been our breakfast of choice for years). Bourbon and coffee dominate this beer, but you can’t count out the Belgian-style golden ale base. Thats’s where the complexity really shines.
Allagash James Bean will be available 750 milliliter bottles debuted in early July at the brewery in Portland, Maine. Distribution has been slow and steady throughout the summer.
Availability: 750ml Bottles, Draft.
Bottle Debut: 7/2/16
Latest Return: April, 2017
PIC: Beer Street Journal
Southern Tier Salted Caramel has joined the brewery’s ongoing Blackwater Series. The series is known for beers like Creme Brûlée, and Choklot.
Salted Caramel takes a base imperial milk stout (brewed with lactose), Himalayan pink sea salt, and caramelized sugar to mimic the flavor of the candy. Much like other beers in the Blackwater Series, this dessert beer finishes at 10% alcohol by volume.
Recently, the brewery started moving these big stouts into 12 ounce bottles. Southern Tier Salted Caramel follows that 12 ounce, 4-pack trend.
How does it taste? The name pretty much says it all. Creme Brûlée smells and tastes like a boozy, beer incarnate of the dessert. Salted Caramel smells like caramel, and tastes like a sweet, roasted malt/caramel-y imperial stout with a touch of salt. Find yourself a big glass and some vanilla ice cream.
Heavy Seas Plank IV is the fourth offering to join the brewery’s unique “Plank Project” Series.
Heavy Seas started the Plank Project back in 2011. The project’s concept is to push the boundaries of what wood will do to the base beer’s flavor. The wood’s flavor has been altered/manipulated with heat for a more unique flavor transfer.
To create Heavy Seas Plank IV, the brewery aged a Belgian-style strong ale on four different wood styles that have been kilned, almost to the point of charring, including Poplar, Cherry, Jamaican allspice, Cuban cedar.
A deep garnet hued brew with rich caramel malt flavors dominate the nose and pallet. Fruity esters of plum, raisin, and dates abound,” says Christopher Leonard, Heavy Seas Brewmaster and Operations Manager.
Heavy Seas Plank IV is available in 22 ounce bottles in March and April in all 18 states the brewery currently distributes.
Availability: 22oz Bottles
Release: March, 2016
11.25% ABV, 22 IBUs
Bayou Teche Brewing (Arnauldville, LA) readies a new barrel aged offering as 2015 picks up – Syrup in the Sky.
Bayou Teche Syrup in the Sky is a barrel aged smoked wheat ale, brewed with cane syrup and pistachios. Available in 22oz bottles, and draft.
Maui Lorenzini Double IPA releases today in cans.
The IPA is brewed with tangerine and blood orange juice and Maui cane sugar. A portion of the proceeds are donated to the Shark Research Group at the Hawaii Institute of Marine Biology.
Maui Lorenzini Double IPA is a limited winter seasonal. A launch party is scheduled for 6 pm today (1/2/15) at the brewery.