Allagash Brewing Company
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|Headquarters||Portland, Maine, United States|
|70,000 barrels/year (2014)|
The brewery was founded in 1995 by Rob Tod in Portland, Maine. He recognized a void in the American Brewing movement of the time. While both German and British style beers were available throughout the country, Belgian-style beers were difficult to find. He established a small, 15-barrel brewery, and began brewing a beer modeled after a Belgian Wit beer, named Allagash White. The beer getting 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.
Today, Allagash has eight year-round beers in its portfolio, seven yearly releases, and numerous one-offs and keg-only releases.
- Black: A Belgian-style stout
- House: Brewed in the style of a traditional of Belgian house
- Saison: Belgian farmhouse-style ale
- Dubbel: Belgian-style Dubbel
- Tripel: Belgian-style Tripel
- White: Belgian-style wheat beer
- CURIEUX: Belgian Tripel aged in bourbon barrels for seven weeks
- SIXTEEN COUNTIES: brewed with all Maine-grown grains including: Maine Malt House 2-row Malted Barley from Buck Farms, Blue Ox Malthouse 2-row Malted Barley, raw wheat from Maine Grains, and oats from Aurora Mills & Farm.