Allagash Black
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Tasting Notes
The aroma leads with dark fruit — plum, raisin, and a hint of fig — layered over subtle roasted malt and a whisper of spice from Belgian yeast. On the palate, it's full and smooth, with flavors of chocolate, dark caramel, and dried cherry that stay in balance rather than tipping toward sweetness. The body is medium-full, with a roasty undercurrent that keeps things grounded. The finish is dry and moderately long, with a gentle warmth that suits the modest but present alcohol.
About the Brewery
Allagash is based in Portland, Maine, and was founded in 1995 with a focused mission: making Belgian-inspired beers at a time when that was an unusual bet for an American craft brewery. They're best known for Allagash White, a witbier that became one of the most recognized craft wheat beers in the country, but their catalog runs deep into farmhouse ales, barrel-aged work, and mixed-fermentation projects. They converted to employee ownership in 2019, and their barrel and wild ale program is widely respected in the industry.
Food Pairings
Braised short ribs work well here because the beer's dark fruit and roast echo the caramelized meat without overwhelming it. Aged gouda or a nutty gruyère finds a natural match in the caramel and dried-fruit notes. A classic mole sauce, with its layered chocolate and spice, mirrors the beer's complexity rather than clashing with it. Dark chocolate desserts — a flourless torte, say — pair cleanly because both share roasty bitterness as a throughline. Roasted root vegetables or a mushroom ragù also hold their own against the beer's body and earthy undertones.
Style Guide
Belgian Strong Dark Ales are malt-forward, bottle-conditioned beers defined by their interplay of dark fruit, chocolate, caramel, and the distinctive spicy or phenolic character produced by Belgian yeast strains. They originated in Belgian abbey brewing traditions, with Trappist producers like Rochefort and Westmalle setting the benchmark, and they typically range from about 7% to 11% ABV. Unlike stouts or porters, the roasted malt presence is restrained rather than dominant — it provides depth but doesn't define the profile the way it does in British dark beer traditions. The yeast character is what most clearly separates this style from other dark ales, lending fruity esters and mild spice that no amount of malting can replicate.