May 25, 2017 5:00PM - 10:00PM at Mohawk Taproom & Grill
We are very excited to bring this awesome event we've put together with Dave from Allagash and the guys at CBG. We will be letting Allagash take over our taps for an incredible night in MAY! We will be tapping some INCREDIBLY RARE beers from Allagash for your enjoyment! Taplist so far:
Allagash Windfall
After a particularly rough New England winter, Allagash took the northeast’s peach crop for lost. But thanks to an unlikely harvest of peaches from Northern Maine, we were able to make this tart, Brettanomyces-fermented beer with vibrant aromas of blood orange, peach, and ruby red grapefruit. Its taste melds flavors of subtle clove, orange, and the peaches that we age it on for five months. Think of this beer as a toast to pleasant surprises. 6.1% ABV
Allagash Mattina Rossa
Raspberry defines the flavor, aroma, and hue of Mattina Rossa. After adding raspberries during the brewing process, the beer sits in stainless for primary fermentation with our house yeast. Next, Mattina Rossa goes into red wine barrels—with a mix of Lactobacillus, Pediococcus, and Brettanomyces—to age and sour for around eighteen months. We finish by mixing the beer back into a stainless tank with fresh, local raspberries. Fully matured, Mattina Rossa is a fruity, funky beer whose tart notes of lemon rind, raspberry, and pomegranate precede a biscuity finish.
Allagash Little Sal
Few things are more synonymous with Maine than blueberries. After we spent years making fruit beers, a tiny farm in Windham, Maine asked us to try a beer with their blueberries. We were so happy with the result, we decided to use their entire crop.
We add two pounds of blueberries per gallon to sour red beer and age it for six months in a red wine barrel. The resulting beer is dark violet in color, with earthy aromas of blueberry and oak, and juicy, tart flavors of blueberry.
Allagash Confluence Ale
Allagash Confluence is a strong golden ale, utilizing a mixed fermentation and dry hopping techniques inspired by a Belgian classic. Confluence is brewed using a blend of imported and domestic Pilsner malt, as well as a small portion of caramel malt, resulting in a complex malty profile.
Confluence is fermented using both our house yeast strain and our proprietary Brettanomyces yeast strain. This layered fermentation creates a unique blend of fruit and spice flavors along with an incredibly silky mouthfeel.
After fermentation, Confluence undergoes a lengthy aging process in stainless steel that allows the complex flavors to fully develop. Just prior to bottling, it is dry hopped with Glacier hops, providing a pleasant fruity aroma.
Allagash Fluxus
We brew Fluxus every year to commemorate the anniversary of our first beer sold in July 1995. The name Fluxus is Latin for continuous change. Every year, Fluxus is brewed with a different recipe.
This year’s Fluxus is brewed with our base malt, malted rye, and malted wheat, then hopped with noble hops before fresh ginger root is added in the whirlpool. Following fermentation, the beer is partially aged in oak gin barrels previously used for Barr Hill Tom Cat Gin. The result is a highly aromatic saison with overtones of ginger and botanicals, a hint of vanilla in the flavor, and a vibrant finish.
Allagash Interlude
Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.
Core beer from Allagash that will also be tapped:
Allagash White
Allagash Black
Allagash Hoppy Table Beer
Allagash Dubbel
Allagash Tripel