Crosby's Kitchen & CocktailBeer

Single hopped with Chinook, this aggressive IPA has nose full of pine and citrus, a firm malt body with just a touch of caramel, and a dry, refreshing bitterness.

Barrel aged wild grape ale

Copper color, grapefruit and citrus aroma, toasted bread flavor, dry body.

Vintage 2014 is a blend of 2-year aged XX Bitch Creek Double ESB and fresh Coming Home 2014, the brewery's Belgian-style quad. The XX Bitch Creek has aged beautifully, with its hop character mellowing and plenty of chocolate and caramel malt coming to the forefront. The Coming Home quad was blended in super fresh and brought in its fruity-spicy combination of peppery Belgian Trappist yeast and a generous core of raisin and fig notes. The blend was then matured in freshly-emptied 40-year-old Colombian rum barrels before being treated to a full range of spices (ginger, cloves, cinnamon, allspice berries, vanilla beans, and orange peel). The barrels contributed gentle rum components approximating caramelized and burnt sugar, molasses-like depth, and a soft, integrated spirit character, while the spice additions counterbalance the central sweetness perfectly and serve as a seamless counterpoint to the barrel time and caramelized base beer. This feels lush and velvety on the palate, while comforting notes from vanilla and orange peel rise pleasantly to the top.

Imperial Stout aged in a 2nd use Heaven Hill bourbon barrel (10-16 years) that was previously used to aged barrel-aged Manhattan cocktails.

Imperial stout aged in whiskey barrels for 16 months with coffee and cacao nibs.

Vrienden is a collaboration with New Belgium Brewing in Fort Collins, CO and was brewed in July of 2010. Brewmaster Peter Bouckart worked with us to come up with a recipe to be brewed both at their facility and at ours, with subtle differences in each. Both beers used the same base recipe. The Vrienden- Fort Collins version was brewed with belgian endive and hibiscus flower. The Vrienden- Portland version was brewed with dandelion greens and elderberries. Peter then came to Allagash to assist with the brew itself and, a few weeks later, Jason and Rob went there to help with their brew. The beers were fermented using a blend of New Belgium's Lactobacillus strain and the Allagash Brettanomyces strain. The resulting beer is mildly tart, fruity and slightly hoppy.