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Allagash Curieux (Bourbon Barrel-Aged Tripel) - Allagash Brewing Company

Not Rated.
Allagash Curieux (Bourbon Barrel-Aged Tripel)Allagash Curieux (Bourbon Barrel-Aged Tripel)

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BA SCORE
96
world-class

3,061 Ratings
THE BROS
100
world-class

(view ratings)
Ratings: 3,061
Reviews: 808
rAvg: 4.28
pDev: 11.45%
Wants: 358
Gots: 625 | FT: 34
Brewed by:
Allagash Brewing Company visit their website
Maine, United States

Style | ABV
Tripel |  11.00% ABV

Availability: Year-round

Notes/Commercial Description:
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.

(Beer added by: Todd on 04-05-2004)
Beer: Ratings & Reviews
Sort by:  Recent | Likes | High | Low | Top Raters | Read the Alström Bros Beer Reviews and Beer Ratings of Allagash Curieux (Bourbon Barrel-Aged Tripel) Alström Bros
Ratings: 3,061 | Reviews: 808 | Display Reviews Only:
Photo of EBeckett3
5/5  rDev +16.8%

Photo of Hopstronaut
5/5  rDev +16.8%

Photo of klawburke
4/5  rDev -6.5%

Photo of ThrashMaster
5/5  rDev +16.8%

Photo of Smurf2055
4.06/5  rDev -5.1%
look: 3.5 | smell: 4 | taste: 4.25 | feel: 3.75 | overall: 4

Pours murky orange/golden with a finger of white fluffy head.

Smell is soft, fluffy, oaky, and maybe a hint of tart and funk? Some of the gum/clove come out with the Belgian yeast, but seems a bit subdued.

Taste rich smooth vanilla. Very powerful. Oak and Belgian yeast mixed very well, no tartness, just the best parts of a trippel, but stronger and heavier.

Interesting experience.

Photo of smb71481
4.5/5  rDev +5.1%

Photo of manutdfan
4.25/5  rDev -0.7%

Photo of deereless
4.33/5  rDev +1.2%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4

A: Slight haze, visible effervescence, pencil thickness of foam that hangs around for a bit, hazy dull gold to very light brown - 4.00, S: Nose is loaded with oak and bourbon with a defined vanilla, there is a subtle sweetness along with lots of chalky yeast aromas, quite floral and herbal which includes some tropical fruits such as mango, a quite complex aroma – 4.50, T: Ends with a slight alcohol burn - boozy, very dry and lots of candied sugar, quite sweet and dry, marzipan – 4.50, M: Slight creaminess, medium body – 4.00, D: Lots of booze, very enjoyable – 4.00

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3.5/5  rDev -18.2%

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4.5/5  rDev +5.1%

Photo of Justinsosmart
4.25/5  rDev -0.7%

Photo of ekalb31
4.5/5  rDev +5.1%

Photo of RBassSFHOPit2ME
4.25/5  rDev -0.7%

Photo of wonothesane42
4.25/5  rDev -0.7%

Photo of james582
4/5  rDev -6.5%

Photo of Oakenator
4.5/5  rDev +5.1%

Photo of StArnoldFan
4.75/5  rDev +11%

Photo of Cynic-ale
4/5  rDev -6.5%

Photo of jpitchford
3.75/5  rDev -12.4%

Photo of stephenjmoore
4.44/5  rDev +3.7%
look: 4.75 | smell: 4.25 | taste: 4.5 | feel: 4.25 | overall: 4.5

A- A gorgeous bright golden body with a fluffy white head that settles some, but stays throughout the duration. Crisp and clear, with lots of carbonation bubbles seen rising through the body.

S- Lots of the traditional tripel aromas with pears, other tree fruits, hints of citrus, slight breadiness, and some oak and vanilla influences from the barrel.

T- Sweet and fruity pears and peach-like flavors give was to sweet bourbon with oak and vanilla coming through along with some sweet candied sugar flavors. Just a hint of booziness to finish it out.

M- Medium-high carbonation, very crisp and full flavored, with the body being on the fuller side. A slight hint of booze, but overall very drinkable.

O- Allagash tripel is one of my favorites for the style and this is an interesting take on a tripel. The bourbon barrels add an interesting element to the beer and works very nicely with the style.

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4.75/5  rDev +11%

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4/5  rDev -6.5%

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4.9/5  rDev +14.5%

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4.5/5  rDev +5.1%

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4.5/5  rDev +5.1%

Allagash Curieux (Bourbon Barrel-Aged Tripel) from Allagash Brewing Company
96 out of 100 based on 3,061 ratings.