Allagash Curieux

$3.99
SKU: 7548
1.3 lb

Allagash Curieux

Belgian Style Golden Ale aged in bourbon barrels

Brewed by: Allagash Brewing Co.
Country: United States
Style: Golden Ale

ABV (Alcohol by Volume): 10.2%
BeerAdvocate.com rating: 95

Aging Allagash’s golden ale in freshly emptied bourbon barrels layers it with notes of vanilla, caramel, oak and a hint of bourbon.  It is aged for approximately seven weeks.  After that, it is blended back with a portion of the Tripel to bring out notes of passion fruit and honey.  The result is a flavorful and multi-layered ale with a crisp, dry finish.  It was first brewed in 2004 by Jason Perkins. 

Food Pairings:

Goat cheese, ginger bread, smoked meats.

Brewery Information:

Allagash Brewing Co.  is in Portland, Maine.  It was founded in 1995 by James Beard Award Winner, Rob Tod.  It started as a one person brewery in a corner of a warehouse.  Mr. Tod started with the Allagash White.  In 1998 the White won its first award with many more to follow.  In 1998, Vermont brewer, Jason Perkins, joined the team and expanded the brewery’s offerings to the Tripel and Curieux.  The innovation continues with projects in spontaneous fermentation and coolship.  The brewery continues to expand and innovate.

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Allagash Curieux

$3.99

Allagash Curieux

Belgian Style Golden Ale aged in bourbon barrels

Brewed by: Allagash Brewing Co.
Country: United States
Style: Golden Ale

ABV (Alcohol by Volume): 10.2%
BeerAdvocate.com rating: 95

Aging Allagash’s golden ale in freshly emptied bourbon barrels layers it with notes of vanilla, caramel, oak and a hint of bourbon.  It is aged for approximately seven weeks.  After that, it is blended back with a portion of the Tripel to bring out notes of passion fruit and honey.  The result is a flavorful and multi-layered ale with a crisp, dry finish.  It was first brewed in 2004 by Jason Perkins. 

Food Pairings:

Goat cheese, ginger bread, smoked meats.

Brewery Information:

Allagash Brewing Co.  is in Portland, Maine.  It was founded in 1995 by James Beard Award Winner, Rob Tod.  It started as a one person brewery in a corner of a warehouse.  Mr. Tod started with the Allagash White.  In 1998 the White won its first award with many more to follow.  In 1998, Vermont brewer, Jason Perkins, joined the team and expanded the brewery’s offerings to the Tripel and Curieux.  The innovation continues with projects in spontaneous fermentation and coolship.  The brewery continues to expand and innovate.

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