The Allagash Brewery of Portland, Maine has combined two drinks that aught be kept separate in a night's worth of drinking, according to conventional alcoholic wisdom; tripel ale and bourbon. Good thing craft breweries defy conventional wisdom. Unlike the often-dastardly beer cocktail, Curieux isn't one part whiskey, one part beer, mixed, bottled and corked; instead, it takes Allagash's honey and fruit-sweet ale, Tripel Reserve, and ages it in Jim Beam oak barrels for eight weeks. They produce a limited batch each month; the September 2011 batch tested for this review had only 930 cases bottled. If you can resist the temptation, it's a fine ale to let age for a year and enjoy. Perhaps one of the best things about the beer–other than drinking it–is cooking with it. Several recipes are available on Allagash's website, like Allagash-Glazed Sliders with Curieux Carmelized Onions, Bacon and Blue Cheese.
The Drink: At first sip, the bourbon is all there. The
bitter-to-sweet transition of Jim Beam blends with the relatively
light ale for a taste quite unlike most Belgian-style beers. The bourbon
taste slips into the background and reveals notes of vanilla and
coconut; the bitterness comes back lightly in the aftertaste. It's
bottled in a brown 750 mL bottle with a cork. Of course, it doesn't
forget its liquor-based roots: after a glass or two of this “curiosity,”
you'll be sittin' pretty thanks to the generous 11% ABV. Are you
Allagash Curieux is available at fine beer retailers in Orange County such as Total Wine and Hi-Time Wine Cellar.
When not running the OCWeekly.com and OC Weekly’s social media sites, Taylor “Hellcat” Hamby can be found partying like it’s 1899.