The Allagash Curieux, like many fascinating and delicious discoveries, was a serendipitous mistake. French for “curious,” Curieux came about when Allagash Brewing Company founder Rob Tod had to find a quick solution to avoid wasting a batch of Triple Ale when his order of Belgian bottles got held up in customs. All out of options, he looked towards a couple empty Jim Beam bourbon barrels reserved for future experimentation. The barrels were filled and sealed with little expectation. In a dramatic turn of events fitting to such a curious beer, the pressure inside built steadily and the barrel started to quiver. In an attempt to relieve the pressure, the beer exploded out of the barrel shooting out foam and beer in every direction. And like any self-respecting brewmaster, the immediate instinct was to slurp the foam that was cascading out of the barrel. The reaction: “Wow, this stuff is f*&%ing good!” That next Monday 10 bourbon barrels were ordered from Jim Beam. Curieux became a year-round offering at Allagash, aged for 8 weeks in bourbon barrels, then naturally re-fermented in the bottle. A full flavored Belgian-style ale with hints of vanilla, coconut and bourbon.