Barrel & Bean starts its life as our Tripel—a Belgian-style golden ale. We age that beer in bourbon barrels for just shy of two months, before blending it with cold-brewed coffee from Speckled Ax, a Maine coffee roaster. The sun-dried Ethiopian beans in the coffee are known for their stone fruit and dark berry flavors. The finished beer features rich notes of caramel, bourbon, and coffee. 10% ABV.
Our collaboration with Brasserie Dupont will be brewed with Belgium’s famous Saison Dupont yeast. Cascade hops will give it a distinctly American flavor, adding vibrant notes of lemon and tart grapefruit. Smooth and refreshing, it will have a full body defined by flavors of brioche and peppery spice, and will finish with a delicate hint of white pepper.
Allagash Confluence Ale is created with a mixed fermentation; utilizing our house primary Belgian style yeast in combination with our proprietary Brettanomyces strain. The two yeast strains work in tandem creating a marriage between spice and fruit flavors that ultimately leave a lingering silky mouth feel. Confluence is brewed with a blend of both imported pilsner and domestic pale malts as well as a portion of caramel malt, resulting in a complex malty profile. Tettnang and East Kent Golding hops are added in the brew process to balance the intricate malty profile while adding a sweet and spicy citrus aroma. After fermentation, Confluence undergoes a lengthy aging process in stainless steel tanks to enhance the flavors. 7.4% ABV.
This blend of spontaneously fermented beer is aged on local raspberries. We begin brewing Coolship Red with Pilsner malt, 40% raw wheat, and aged whole-leaf hops. The unfermented wort is then transferred to a large shallow pan called a coolship, which allows the hot wort to mingle with wild yeast and souring microflora in the Maine air. After fermenting and aging in French oak wine barrels for over two years, we add raspberries and let it rest for an additional four to five months. The finished beer is bright red in color with an aroma of raspberry and oak. Its raspberry-forward flavor is balanced by notes of light funk, apricot, and a tart, dry finish. 6.7% ABV.
Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish. 6.3% ABV.
A foudre-aged session-strength sour ale brewed with local spelt and oats. Soft, balanced, and eminently drinkable tart ale. 3.8% ABV.
Allagash Curieux was our 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 smooth with coconut and vanilla notes and hints of bourbon. 11% ABV.
Darling Ruby is a refreshing farmhouse ale with a twist: grapefruit juice and zest. The combination of saison and citrus whirls tangy notes together with tropical aromas—all before landing on a beautifully dry finish. A lively ride from beginning to end. 4.5% ABV.
FARM TO FACE was brewed as a pale ale and fermeneted in stainless with our house yeast. After primary fermentation, pediococcus and lactobacillus were added along with 3lbs of peaches per gallon (from Applecrest Farms in New Hampshire). Ten months later, the finished beer is bright amber in color with peach, graham cracker and green apple in the aromas. Drinking this medium bodied beer is like biting into a juicy peach with tartness throughout. The finish has a long lasting peachyness. 5.7% ABV.
A wheat beer aged on fresh peaches. Tartness complements a complex mix of pineapple and citrus. 7.5% ABV.
Few things are more synonymous with Maine than blueberries. After we spent years making fruit beers, a tiny farm in Windham, Maine asked us to try a beer with their blueberries. We were so happy with the result, we decided to use their entire crop. We add two pounds of blueberries per gallon to sour red beer and age it for six months in a red wine barrel. The resulting beer is dark violet in color, with earthy aromas of blueberry and oak, and juicy, tart flavors of blueberry. 6.5% ABV.
Our blend of a lager and saison. A meeting of the storied brewing traditions of Germany and Belgium. Moselle is literally a combination of two beers; we brew a lager and a saison separately, and then blend them together. Crisp, balanced, easy to enjoy. 6% ABV.
Pastiche is a barrel-aged blend of four different ales aged in twice as many barrels. The beers in this blend use various local malts and were created specifically for Pastiche by our team of senior brewers. Barrels included in the aging process were: rye whiskey, vermouth, port, rum, bourbon, red wine, gin, and brandy. After aging the beers between three and four months, the brewers got together and blended them all into a single, unified whole called Pastiche. This complex amber beer contains notes of caramel, dried fruit, spirits, and oak.
Pick Your Own begins as a sour red ale that’s aged in an oak foudre with Lactobacillus and Pediococcus for two years. After adding fresh, local raspberries, cherries, strawberries, and blueberries, we age it for an additional three months. The finished beer is a vibrant, ruby red with an aroma of ripe berries and vanilla. As you might expect, berries fill the flavor. Pick Your Own finishes dry with notes of bread crust and a lingering, tart juiciness. 6.4% ABV.
Pictavia (the former name of Scotland) has sweet honey and caramel notes balanced by oak and a light tart bitterness. It’s brewed with Special B, Munich, pale, and Caramel malt in addition to roasted barley and our two row blend. It’s then hopped exclusively with Northern Brewer. After fermenting on an abbey-style yeast, we age it in scotch barrels—that first held port, before scotch—for around four months. 9.3% ABV.
Pilsner with Brettanomyces adds Belgian flair to a classic German style. After brewing and hopping with Strisselspalt and Czech Saaz, we dual ferment it with a lager yeast and Brettanomyces—a type of wild yeast. The two yeast strains work together to create a flavorful and balanced profile that blends tropical funk and light tartness with a pilsner’s signature lagered flavor.
A companion to backyards, backwoods, and balconies alike. River Trip is a Belgian-style session ale with hop-forward grapefruit and stone fruit notes. It’s brewed in the table beer style with local grains and spiced with coriander for an extra hint of citrus. Dry hopping with Comet and Azacca contributes to the mix of melon and grapefruit notes in the beer’s aroma. 4.8% ABV.
A collaboration grisette between Oxbow and Allagash for Saison Day 2017. The combined brewing team used a Pilsner base, local wheat, and local oats. The hop bill consisted of Aramis, Mistral, Grundgeist, and Czech Saaz. The beer then underwent open fermentation—using Allagash’s saison strain—for a couple days before being transferred to a closed stainless fermentation vessel. This hazy, pale-golden beer carries hints of citrus, wine-like aromas, and a silky, dry flavor that’s herbal, tart, and lightly hopped. 5.5% ABV.
This saison-style ale is set apart by the fact that we added hops—Calista, Grundgeist, and Strisselspalt—while it rested in our coolship and then open fermented it with saison yeast. Esters hinting at everything from orange, to pineapple, to clove spring from this beer’s nose. Its flavor spreads across the palate with the slightest hint of citrus and finishes with a balance of fruit, hops, and a dry mouthfeel. 7.2% ABV.
The combination of a plum and a cherry is called a “Pluerry.” The combination of a plum and a Pluerry inside a mixed-fermented beer is called “Shiro’s Delight.” This ruby beer’s base is fermented with two yeast strains: a saison strain and then our house strain of Brettanomyces. After about eight months of fermentation and aging, Pluerries and plums are added before the beer rests for another four months. The finished beer has a flavor that calls to mind a mixture of tart cherry, plum, and tropical fruit with hints of spice and oak. 9.3% ABV.
We named this beer to honor the rich tradition of farming in the sixteen counties of Maine. We brew the beer with malted Maine-grown barley, unmalted Maine-grown red wheat, and Maine-grown organic oats. Sixteen Counties has a bright copper hue with aromas of lemon rind, flowers, and candied grapefruit. The first sip opens with herbal hop notes, wheat cracker, and citrus and ends with a balanced, dry finish.
Strictivus is a wheat beer that we age on a blend of locally sourced fruits. Right after we pulled a batch of Pick Your Own (a tart, wild ale) of off these fruits—cherries, raspberries, blueberries, and strawberries—we filled the tank back up with Strictivus. With only around a month of aging, the beer is transformed. To its already spicy and citrusy notes, the fruit adds a variety of tart berry flavors. In the end, Strictivus finds a delicate, and drinkable, balance between sour and sweet.
Summon some sunshine with bright notes of citrus and black tea. Sun Drift is brewed with lemon zest for a slightly tart profile. It’s fermented with Brettanomyces yeast and blended with hot-steeped black tea from Little Red Cup. The result evokes the refreshing combination of lemonade and tea, all cruising on a layer of fruit-filled aromatics. Goodbye schedule. Hello Sun Drift. 6.7% ABV.
This golden hued ale is marked by passion fruit and herbal notes in the aroma, with subtle suggestions of banana and honey surfacing from its deep and complex palate. The Tripel's finish is remarkably long and soothing. 9% ABV.
On top of oak and vanilla notes, this rich and full-bodied dark wheat ale gains a deep, earthy quality after spending three months in peated Scotch barrels. 9.8% ABV.
One hundred pounds of Chancellor (red) grapes were brought in, crushed on site and added directly to the mash. With a focus on the subtle wine-like character of the grapes, the 9.0% ABV brew boasts a pale copper color, Belgian yeast influence and a medium body with a long finish.
Rich tropical aromas accented with hints of vanilla and whiskey. A traditional Belgian-style golden ale aged in barrels that once held port, then scotch whiskey, then this beer. 10.5% ABV.
Unique and truly refreshing. Brewed with a generous portion of wheat and our own special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. 5.5% ABV.