Celebrating its 20th anniversary in 2024, Allagash Curieux is an Allagash masterwork that continues to impress. A blend of fresh and barrel aged Allagash Tripel, we were impressed by the complex melding of spicy and fruity aromatics from this bright golden ale. We agreed that the barrel character here is more nuanced than expected but given it’s a mixture of fresh and barrel aged beer, it’s understandable. Perhaps the most curious thing about Curieux is how well it hides its heft. It is 10.2% ABV, yet so pillowy soft and well-attenuated that it’s dangerously easy to drink.

While this barrel aged offering might not sport the most eye-catching name, its unique aromatics made it a standout. Tasters noted everything from oak and leather to pineapple and pear. Old school American-style barley wine has become somewhat of an endangered species. Fans of those big hoppy brews will love this rye wine. The bourbon barrel treatment imparted a touch of vanilla and sweet baking spice that artfully compliments the earthy rye malt character. We noted some serious food pairing potential with this brew, with panelists suggesting tacos dressed with pineapple salsa, smoked pork, aged gouda, and curry noodles.

An imperialized riff on The Sixth Glass, Boulevard’s BBQ is a blend of Belgian-style quadrupel that’s spent time resting in bourbon barrels, some for as long as three years. Big, bright, and spirited, tasters noted that while the alcohol made itself present, the peppery spice complemented a deeply layered fruit character. Raisin, plum, fig and cherry were all apparent, alongside flavors of cola, cocoa, and allspice. Indulgent, yet paradoxically soft upon the palate, this complex ale would be a perfect partner for bread pudding or bananas foster.

The 2024 batch of this vintage dated barrel aged stout spent 12 months resting in 12-year-old Elijah Craig barrels. Tasters made note of its striking appearance – pouring nearly black in color and crowned with mocha colored foam. The mouthfeel was noticeably thick and weighty, inspiring a consensus that this was the most dessert-like brew of the day. It was also the strongest beer of the bunch, clocking in at a massive 13.8% ABV. Panelists were impressed by the depth of chocolate and coffee character in this decadent stout. While actual coffee was not employed, the roasted malt and dark fruit character here is something that fans of espresso will love.

Don’t be deterred by the crass name, this barrel aged riff on Dirty Bastard evoked a myriad of delicious descriptors, including toffee, coconut, molasses, and maple syrup. Scotch ales are sometimes syrupy sweet, but there’s enough hop bitterness here to keep things balanced, with the citrusy American varieties adeptly complementing notes raisin and fig. While bourbon oak character is sometimes overpowered by the dark malt flavors of imperial stouts, panelists emphasized that it shines here, making this a must try for bourbon lovers. Panelists also noted this is a perfect match for classic fall deserts like sweet potato, pumpkin, and pecan pie.

The base brew for many a special release, we enjoyed revisiting the original barrel aged stout from Central Waters. Tasters noted that this was lighter in body than many of today’s barrel aged stouts, so if thick pastry stouts are not your thing, Central Waters Bourbon Barrel Stout offers a refreshing change of pace. In addition to delivering pronounced coffee and cocoa, panelists noted a pronounced vanilla caramel character. Coupled with fruity notes of raisin and plum, it reminded tasters of fruit cake and Christmas pudding, making this a wonderful choice for the holiday table.