We headed up to The Old Toad last night for the area’s first taste of barrel-conditioned Allagash Curieux. The place was unexpectedly packed. I’d like to think it was all Beercraft readers, but that probably isn’t the case.
Anyway, the beer itself was a bit anticlamactic to me. It seemed a case of the Belgian Tripel style not quite meshing with the barrel-conditioning. I missed the pinprick carbonation that counters a Tripel’s heavy sweetness, and combining that sweetness with none-too-subtle bourbon notes from the barrels made the Curieux just a bit too cloying.
Still, it was a rich, complex, and skillfully made beer. I just didn’t have the intestinal fortitude to order more than one.
Kira Barnes of UNYHA awash in Belgiany goodness