Allagash Farm to Face
Farm to Face begins as a pale ale brewed with Allagash’s famous house yeast strain. After primary fermentation, lactobacillus, pediococcus and 6,000lbs of fresh peaches are added and allowed to quietly rest for nearly a year. The result? It has to be tasted to be believed. Juicy, tart and brimming with fresh peach flavor and aroma, this is one Allagash’s best. Don’t just take our word for it, the beer world agrees.
Time for you to be the judge! We will also be tapping the following mix of classics and rarities from Allagash. Don’t miss out on this chance to enjoy some world class Belgian inspired ales!
A Belgian-style stout brewed with a variety of roast malts, oats, and candi sugar aged for 6 months in New England Distilling rye whiskey barrels.
This dark sour spends 18 months resting in oak foudres with fresh honey from Allagash beehives.
This modern classic is brewed with barley, rye, oats and candi sugar. Then dry hopped with Northern brewer, Bravo, and Cascade hops.
This unique ale is brewed with 500 pounds of Cabernet Franc grapes and fermented with wine yeast.
Each year this Anniversary brew changes its recipe. (Fluxus is latin for change) This year it’s a golden ale brewed with malted barley, wheat and rye along with fresh ginger. It’s also partially aged in Barr Hill Tom Cat gin barrels!
New from Allagash, this ale pays tribute to farmers throughout the 16 counties of Maine and is brewed with Maine grown barley, wheat and oats.
Their flagship, a Belgian-style Wit brewed with coriander and orange peel.
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