Sweet Jesus, those nuts in Maine have done it again.

Folks, the Sarge doesn’t just take on the run of the mill ales, stouts and lagers. No, sometimes he needs his face kicked in by something entirely new and original. But this isn’t always the most cost-effective route given the high cost of dentistry. So a more figurative approach is in the Sarge’s favor. Enter Allagash Curieux: a golden Abbey ale aged in bourbon barrels.

Now I know what you guys are saying. I’ve had an Oak-Aged ale before, it’s called Oaked Stone Arrogant Bastard. Granted, this beer ain’t exactly reinventing the wheel here, but it’s giving the drinker something Stone doesn’t- a strong, full-bodied ale that’s got a bourbon back without killing your tastebuds in the process.

The thing that’s separating this beer from its West Coast Oak-Aged counterpart is its style right off the bat. It’s a light Abbey Tripel, nothing too far off from the standard fare of these brewers. The only thing setting this apart is, according to the brewer, it’s been aged for two months in Jim Beam barrels. Allagash is now known from coast to coast for their original Belgian ales all labeled by batch, and this one’s no different (I recommend #520 from earlier this summer). Just like any of Allagash’s other 750ml batches, the uncorking process nearly calls for its own celebration. Surely this is one to be enjoyed in a thick goblet like so many other great Belgian styles. It has a rich, opaque yellow golden hue with a dollop of head that stays firmly in the glass while drinking. The aroma is another matter altogether.

The first thing to hit me is a pungent malty citrus tone, then a sudden punch of whiskey. I thought, is this really what I’m smelling? I expected only an essence of bourbon at most. I thought I’d have to practically pretend the whiskey was there. The malty froth is quite thick on the palate, and has a flavor complexity so diverse it’s daunting. The old world woodsy note is the most prevalent, which is a nice way to downplay the obvious alcohol you’d otherwise taste at 9-12% (every batch’s ABV is varied…ah, handcrafting). The finish is the nicest part of the ale, with the oakey flavor mellowing out to only give a hint of sweetness, maybe even vanilla as a finale.

I’d recommend this brew with a hearty meal in spite of its sweet, lighter notes. Eating a bit of smoked gouda along with this just won’t just cut it. Try it with duck or boar…or buckets of tofu for you veggies out there.

Sarge Out.