A small brewery in Portland, Maine makes what many consider to be the finest Tripel in the world. Opalescent and tart, it combines hints of fruit with a refined spiciness. The cork and cage bottles age quite well, a six-month old example recently got rave reviews at my house. We have yet to find any food (except for some desserts) that didn't taste better when paired with this lovely beer.
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Lynn Hoffman (LynnHoffman)
I cook therefore I. .therefore I eat. No, maybe that's thereby I eat'. Anyway, I love food, beer and wine: I like to write about them too,(The New Short Course in Wine is adapted from … more
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Allagash Brewing Company is an American brewery located in Portland, Maine.
Founded in 1994 by Rob Tod, Allagash sold its first batch of beer in the summer of 1995. Tod had been working in breweries around the U.S. and recognized a void in the craft brewing movement. While both German and British styles had become prevalent throughout the country, Belgian-style beers were very difficult to find. He established a small 15 barrel brewery initially and began brewing Allagash White, modeled after Belgian Wit beer. This style of beer gets its unique flavor from the use of wheat in place of barley as well as the addition of Curaçao orange peel, coriander and other spices.
All of the beers Allagash produces are bottle conditioned. Bottle conditioning is also referred to as the méthode champenoise. The technique calls for two fermentations, the first in the fermenting tanks and the second in the bottle itself. Before the beer is bottled, a small amount of yeast and sugar is added and a second fermentation occurs. It is this second fermentation which produces a notable increase in carbonation, a softer feel and remarkable complexity. This method of bottle conditioning leaves a small amount of yeast in the bottle, creating what is known as a “living” beer. Allagash products can currently be found on the east coast, while distribution of their Reserve line of corked 750ml beers throughout the mid-west and western states remains in progress.