Virtual Saison

Pivoting to video and not in person can be easily made in some instances. But it can be also used with a little creative or just fun flair.

Us West Coasters will have to use our lunch break but this could be a fun way to learn about Saison’s and stay connected.

Right Now

When I spoke with Rob Tod last month, I made a point to ask about what other cans would be coming from Allagash. Somehow, Nowaday did not come up. But apparently a Blonde ale will follow River Trip and White Ale into 16oz cans. Looks like the trend is for lighter beers for now.

Allagash Out West

Rob Tod the founder of Allagash Brewing was in California the last couple of days and I had the chance to sit down and speak to him a bit about the brewery and what is coming up in 2020 for the East Coast based brewery.

The meat of the info will be posted on Food GPS for the next installment of Brew & You on February 6th and I will review the barcade in a day or two but here is a teaser photo of beer …

Loral Lager with HPB & Allagash

The Helpful SoCal Allagash Brewing crew paid a visit to Highland Park Brewing to do up a collaboration and come October, you can taste ½ of it.  Below are the details from HPB…

“We got together & brewed up a hoppy lager using Loral hops as well as Roy Farms 1940 hops. Part of this brew will get canned & kegged for a future release. Another part of the brew will be put into oak barrels to finish fermentation there.  Keep your eyes peeled for this beer to get released sometime in October.”

Arnold Allagash Palmer

I have been a long-time proponent of tea in beer.  I think Chamomile is great in lighter beers and also like Earl Grey additions to, so this lemon and tea beer from Allagash is up my alley.  What will be interesting to see is if the Brettanomyces yeast takes over and blunts the tea/lemonade notes.

Alla-Can-ash


Allagash Brewing is dipping into the can side of #independent beer and though I would have placed a wager that Allagash White would have been the beer of choice, instead they have gone with their Hoppy Table Beer.

For those who haven’t had the HTB in a while, here is the hopping breakdown:

“Hoppy Table Beer is hopped with Chinook, Cascade, Comet, and Azacca hops, then dry hopped with more Comet and Azacca.”

An Allagash Boneyard

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Sometimes you need an extra push to commit to a beer dinner. So, in that vein, check out this Boneyard Bistro menu and the Allagash beers that they are pairing with it….(One big plus is that you have some choice in this matter)

STARTERS
Pineapple & Green Chile Shrimp Sopes with Guacamole | Cotija
*Allagash Tiarna

or

Kobe Donut Sliders with Strawberry Jelly | Bacon Jam
*Allagash Avance

ENTRÉE
Crispy Jerk Fried Chicken with Mango Chutney | Smashed Plantains
*Allagash Victoria

or

Braised Short Rib with Ancho-Cocoa Mole | “Street” Corn | Spanish Rice
*Allagash St. Klippenstein

(another) or

Seared Scallops with Kafir Lime Rum Butter | Grilled Mango | Thai Basil | Fried Rice
*Allagash Little Brett

DESSERT
Bourbon-Cream Filled Churros with Coffee Dust
*Allagash James Bean

or

Stonefruit & Cardamom Cheeescake Truffles
*Allagash Interlude

In Flux

Allagash-Fluxus-2016
The annual release of Fluxus from Allagash Brewing had sorta fallen off the radar with the influx of new beers from outside the state but an added ingredient and different barrel-aging has it back on the to-buy list when I see it on shelves. (which should be any day now.)

The 2016 version is a saison that is “brewed with a plethora of Allagash base malt, including barley, rye, and wheat. After a heathy dosing of Noble hops, and ginger root, the beer was then partially aged in gin barrels. The barrels previously held Barr Hill Tom Cat Gin, made by Caledonia Spirits in Hardwick, Vermont.”

There are not enough gin and tequila aged beers out there and even less that start with a Saison. The question is how strong will that ginger be?