Foudre-Aged Belgian-Style Quad

Allagash Four was our first foray into making a Belgian-style quadruple ale, a staple of brewing in the monastic tradition. This special version was aged with lactobacillus and pediococcus and aged in an oak foudre for nine months to add notes of red apple, strawberry, and stone fruit to its signature flavors of raisin and caramel, finishing with a gently sour sweetness.

Grains: Mapleton Pale Malt or Blue Ox Pale Base Malt, Blue Ox Light Munich Malt, Carapils, Caramel Malt

Hops: Cashmere Hop Alternative, Hallertau, Crystal, Saaz

Spices/Other: Date Sugar, Molasses, Sugar

Yeast: De Dolle, Pediococcus, Lactobacillus