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Allagash Brewing, out of Portland, Maine, is becoming sought out for its Belgian-style creations. Founder Rob Tod originally crafted this barrel-aged tripel by accident. In 2004, when he needed a home for 150 gallons of his tripel that was ready to be bottled, and his bottle shipment was delayed, he was "curious" as to what would happen if he stored it in some Jim Beam bourbon barrels he had recently acquired. The result was a happy accident that has been repeated every year since. Aged for two to three months in bourbon barrels that are stored in the brewery's cold cellars, Allagash Curieux boasts a soft vanilla character, imparted by the oak, with a hint of bourbon added to the flavor. Also evident are some roasted charcoal and coconut notes, and the alcohol presence is masked by a malt-rich body. This dark golden, Belgian-style ale is bottle-conditioned and packaged in a 750 ml bottle with cork and cage. Like many other American craft breweries, Allagash is minimizing its carbon footprint by obtaining 100 percent of its energy from wind power.
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