Home > Allagash Curieux brewed by Allagash Brewing - Portland, Maine
Allagash Curieux brewed by Allagash Brewing - Portland, Maine
Allagash Curieux brewed by Allagash Brewing - Portland, Maine
Allagash Curieux
was the first foray into barrel aging. Curieux is made by aging our Tripel
Ale in Jim Beam bourbon barrels for eight weeks in our cold cellars. The
aged beer is then blended back with a portion of fresh Tripel. The resulting
beer is soft with coconut and vanilla notes, with hints of bourbon. ABV: 11%
Beer Review by Beer Advocate
Appearance: Pours a pale golden color with orange highlights. There is a finger
thick white, bubbly, creamy head that dissipates rather slowly and leaves some
nice lacing.
Aroma: There is a nice scent coming from the glass. It has the spices and yeast
with some fruitiness of the tripel and a nice nose of bourbon, very welcoming
for a beer and bourbon lover.
Taste: The taste is much like the smell, although the bourbon has a presence far
and above anything else, which may be overpowering for some (I can see that),
but I think it is excellent. Following the bourbon flavor iare some powerful
spices and yeast and the finish is dry and has a yeast like after taste.
Mouthfeel: Medium bodied with some tingly carbonation. The feel is bourbon and
spices.
Overall: This is an excellent beer, it is powerful and has some bold bourbon
flavors punching you in the mouth, but it works well. It's something different
from a tripel, something you find more in stouts, but I like the direction they
went with this one. I had it fresh and if I recall I think the bourbon presence
was much stronger, for those who don't appreciate that aspect, let it sit.
The Story of Allagash
Allagash Brewing Company started in 1995, as a one-man operation in a small
space on the outskirts of Portland, Maine. Founder Rob Tod had worked in a
brewery setting before and recognized a void within the craft brewing movement.
While both German and British styles had become prevalent throughout the U.S.,
the ever-creative Belgian-styles were very difficult to find. Through his
travels, Tod had sampled many of these unique beers and felt that the flavors
and traditions of Belgium needed to be shared with the American drinking public.
He designed a small 15-barrel brewhouse, gathered the finest array of authentic
raw materials and began his quest towards the production of traditional Belgian
style ales. Rob sold his first batch of beer in the summer of 1995.
The first release from Allagash was Allagash White, modeled after the
traditional "White" beers of Belgium. Also referred to as "wit" beers, they get
their unique flavor from the use of wheat in place of barley, and the use of
Curacao orange peel, coriander and other spices. Allagash combined these
ingredients with their very own proprietary Belgian yeast strain to create the
remarkably unique and refreshing beer that is today their flagship brand.
With the success of the first brand, Rob decided to venture further into the
Belgian beer genre. He hired his first employee and soon released a second brew,
Allagash Double Ale. Using the philosophy and techniques created by the Trappist
Monks of Belgium centuries ago, they created this beer using seven different
malts, a traditional sugar, and their own Belgian yeast strain. The result was
another unique yet balanced beer crafted in the classic Belgian style.
In 2001, Rob and the Allagash crew wanted to continue to pay tribute to Belgian
brewing traditions by delving into the world of cork and cage finished beers and
bottle conditioning. At the time, almost no one was doing this here in the
states, but Allagash knew the process was more than just a new look. Bottle
conditioning is the process of adding sugar and yeast, just prior to bottling,
to allow for natural carbonation of the beer. The resulting beer is softer and
more complex than traditionally carbonated beers. This "live" beer also
continues to develop flavors over time, enhancing the beer drinker's experience.
