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Dec. 17: U.S. debut of Allagash Spontaneous at Tria
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Dec. 17: U.S. debut of Allagash Spontaneous at Tria
Rob Tod, owner of Allagash Brewing in Portland, Maine, will visit Philadelphia to make the U.S. debut of the first-ever American spontaneously fermented lambic in a Tria Fermentation School class on Thursday, Dec. 17. Hyped lambic-heads have already sold the class out, a testament to Philadelphia's devotion to the rarest and weirdest of all artisanal beer styles.
Tod is already in Belgium in advance of his beer's big premier at Day of the Lambic festival in Belgium on Dec. 12. Meal Ticket called the man up for the details on the ways and means of America's first homegrown lambic, why it isn't coming to a store near you, and the one ingredient he said they'd never make a beer with, after the jump.
Meal Ticket: What is the name of your new lambic?
Rob Tod: It doesn't have a name yet. Around the brewery we just call it Allagash Spontaneous.
MT: When was it brewed?
RT: The first batch was brewed in December of '07 (see video above). We've done 7 or so batches since then.
MT: What was it aged in?
RT: We used a mixture of used French oak wine barrels, "virgin" barrels and barrels we had aged beer in a few times.
MT: Will this be available as a bottled or draft beer?
RT: It might not be available at all. Every barrel brewed was not usable � say, each batch was seven barrels, and one or two was no good. Then we fruited some of it, so there isn't much right now. This will probably be something you see only at the brewery and for special events.
MT: What kind of fruit did you use?
RT: Some cherries, some raspberries, and I think our brewmaster Jason Perkins did a batch with Maine blueberries, 'cause we always said we'd never brew a blueberry beer. Some of them should be ready about 6 months from now.� [Ed: Philly Beer Week! cough cough]
MT: So you don't think you are going to sell bottles around here?
RT: I don't know if I would ever sell it. I just don't have any plans for it currently. You know, lambic traditions goes back years and years ... these brewers have passed down their methods generation to generation, and we're really just taking our first stab at it. It might even take a year, or 10 years, to get it right. We will have it for special events.
MT: What will you be bringing for the Tria tasting?
RT: A straight, unblended lambic from one batch, one barrrel. It's uncarbonated.
Social comments and analytics for this post... This post was mentioned on Twitter by mealticket: Interview with @allagashbeer's Rob Tod, who'll debut his new lambic Dec. 17 at @TriaPhilly: http://tr.im/GUSz...
[...] when does the beer make its U.S. debut? Tomorrow night according to Felicia D’Ambrosio of the Philadelphia City Paper: “Rob Tod, owner of Allagash Brewing in Portland, Maine, will visit Philadelphia to make the [...]
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