Allagash Brewing Company

History

Founded in 1995 by Rob Tod, Allagash sold its first batch of beer that summer. Tod had been working in breweries around the U.S. and recognized a void in the American brewing movement. While both German and British styles were available throughout the country, Belgian-style beers were very difficult to find. He established a small, 15-barrel brewery and began brewing Allagash White, modeled after Belgian Wit beer. His beer gets its 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. The technique calls for two fermentations, the first in the fermenting tanks and the second in the bottle itself (a process known as the methode champenoise). A coolship is used to cool the wort for some of the beers.

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.

Brands

Today, Allagash has eight year-round beers in its portfolio, seven yearly releases, and numerous one-offs and keg-only releases.