Tag: Allagash Brewing Co.

  
Boozier Beer and Exploding Bottles Zymology by

Nobody thought the explosion of dryhopped beer was going to be literal.

Greeting Cards and Gruits? Beer Holidays Seek a Place on the Calendar History & Culture by

From April’s Saison Day to National Lager Day in December, there’s a beer-centric holiday to celebrate just about every month. But do they make an impact?

Where to Drink in Portland, Maine Destinations by

Maine’s reputation as Vacationland, and millions of yearly tourists, have allowed a food and beverage scene to flourish here in a way normally reserved for huge metropolises.

Breweries Increasingly Commit to Sourcing Local Malts News by

As part of a broader effort to use regional ingredients in their recipes, breweries across the US are working with nearby maltsters to source more local grain.

Past Perfect: Coolships Take Off Around the Country Tools of the Trade by

While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.

Higher Prices, Brighter Futures? The Changing Landscape of Beer Retail Feature by

As craft brewers push to distinguish themselves from Big Beer, revenue from higher-priced premium beers is increasing faster than any other craft segment. Will that make the $8 six-pack a thing of the past?

Smoked Carrots: 3 Pairings Table Mates by

Central Provisions chef and co-owner Christopher D. Gould pairs three beers with smoked heirloom carrots sautéed to order in brown butter with fresh thyme, alderwood-smoked sea salt and chives.

Taproom Wings: 3 Pairings Table Mates by

Tria’s Taproom Wings are cured overnight in garlic powder, dried sage, cumin and salt, then preserved in oil for a second night before being fried to order. Finally, buffalo hot sauce is swapped for a green chile sauce made from tomatillos, jalapeño, Spanish onion, garlic, cumin, coriander and parsley.

Here for the Beer: 4 Great Summer Getaways Party-Gyle by

Maine, Denver, Seattle or Philly, here are four craft beer-infused itineraries for a vacation that you can really use.

Riding Billboards: Beer and Cycling Cultures Draft Picks by

Breweries who go ahead with designing and selling their own jerseys have had success with a targeted audience. Many craft drinkers are cyclists, runners and outdoor enthusiasts.

Allagash: The Cookbook Shelf Talker by

Why we’re reading Allagash: The Cookbook.

The Golden Rule of Brewing Feature by

Goodwill among brewers doesn’t stop at the occasional tank or piece of advice. It’s an industry-wide culture that can be found at every stage—from conception of a brewery or beer to execution, to, yes, even consumption.

Giving Thanks for Beer Cooking with Beer by

Create a Belgian-inspired Thanksgiving with four dishes that play with traditional flavors but inject a dose of the Flemish countryside to accentuate other flavor attributes.

Native Cultures: Experiments in Spontaneous Fermentation Feature by

Allagash’s Rob Tod recalls visiting spontaneous Belgian breweries with a group of American brewers, and wondering whether their techniques could be imported to the US.

Portland, Maine Destinations by

Like its West Coast counterpart, Portland, Maine, boasts a world-class brewing tradition that’s rooted as far back as craft brewing’s history can stretch. Plus, this Portland also has lobsters and clams and flannel and some rather wicked accents.

Is Barrel-Aging Trite? Beer Smack by

While the packing and aging of beer in wooden barrels isn’t a new concept, the past decade or so has witnessed a growing trend in brewers experimenting with oak-aging every beer style under the sun.

Get Your Wood On: Oaking Your Homebrew Made Easy BYOB by

The general opinion around wood’s use in brewing has evolved thanks to the discovery of a fundamental truth: Oaked beers taste great!

Project Koelschip Feature by

Koelschip? An Allagash Lambic? Allagash Brewing Company explores new American craft beer territory with their authentic, spontaneously fermented Lambic.

Rob Tod of Allagash Brewing Company Going Pro by

Rob Tod’s brewing peers thought he was crazy to be pouring his life into a small-market niche brewery. Who’s crazy now?

Sayonara, Joe Sixpack? Last Call by

If we see the value in a $5 cup of coffee, a $50 bottle of wine, or a $2 bottle of water, how can we not see value in a $10 barrel-aged beer or a $9 handcrafted six-pack from a small, local brewery?