External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2017
2015
2014
2013
2012
2011
2010
2009
2008
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2017 (based on 1 user opinion) |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 1 note) - hiding notes with no text | | | Tasted by toricelli on 7/9/2011 & rated 94 points: An outstanding aged ale! Slightly sour (but not as much as a Saison), malty, with a touch of oak (the beer is oak aged). Medium-heavy mouth-feel. Great with food! Overall, very well balanced. (2003 views) |
| 2009 Allagash InterludeThe first release in our new experimental series, Allagash Interlude pushes the limits of beer. An innovative brewing process, special fermentations, and French oak barrel aging all contribute to a beer that has remarkable wine-like qualities.
Two yeast strains were used to create this unique 9.5% ABV Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, a house strain of Brettanomyces yeast, brings it to the next level contributing an intriguing myriad of flavors including pear, apricot, graham cracker, and bread crust. Finally, a portion of the Interlude is aged in French Merlot and Sirah oak barrels, which impart a distinctive vinous plum character and a drying, almost tannic finish. Try complementing its audacious character with food pairings such as sausages, salami, smoked meats, and bold cheeses.
True to traditional Belgian-style brewing, we bottle condition the Interlude. Just prior to bottling, a fresh dose of sugar and yeast is added to the ‘still beer’ (at this stage there is no carbonation present). After bottling, the beer is aged in a warm room, where the fresh dose of yeast ferments the sugar and naturally carbonates the beer.
Available in: 750 ml bottles
Original Gravity: 1080
Recommended Cellaring Temperature: 55°F
Recommended Serving Temperature: 45-55°FMalt Beer
WhiskyUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France. |
|
