Allagash Working On The Grand Season Belgian Holiday Ale

This morning brings some exciting and festive news out of Allagash Brewing Company in Portland, Maine, as one of the most respected names in Belgian-style craft beer in the United States prepares to roll out a brand-new winter seasonal release that is already turning heads among holiday beer enthusiasts.

Introducing The Grand Season, a rich and expressive dark Belgian-style holiday ale crafted specifically for the colder months and built to showcase the depth, spice, and character that fans of Belgian-inspired ales and winter warmers crave this time of year.

Allagash The Grand Season – Dark Belgian-Style Holiday Ale

Allagash has long been celebrated for its commitment to traditional European brewing techniques, and The Grand Season continues that legacy with a bold, high-gravity ale designed to deliver both warmth and complexity. This beer leans heavily into classic Belgian abbey-style brewing traditions, while layering in festive spices that make it a standout addition to any holiday beer lineup.

ABV and Structure

• Alcohol by Volume: 10% ABV
• A strong, warming profile that places it firmly among full-bodied winter ales and Belgian strong dark ales
• Designed for slow sipping, sharing, and pairing with rich seasonal meals

Holiday Spice Profile & Ingredients

What truly sets Allagash The Grand Season apart in the crowded field of winter beers is its carefully selected blend of holiday spices and citrus elements, crafted to evoke warmth, nostalgia, and seasonal indulgence:

• Cinnamon: Adds soft sweetness and classic holiday warmth
• Ginger: Brings a subtle spice and gentle heat that lifts the body
• Sweet orange peel: Introduces brightness, aroma, and a citrusy balance to the darker malt backbone

These ingredients work in harmony with the beer’s Belgian yeast character, creating a layered flavor experience that evolves with every sip.

Expected Flavor and Aroma Experience

Fans of Belgian-style dark ales, winter warmers, and spiced holiday beers can expect a complex and inviting profile packed with seasonal character:

Aroma

• Warm baking spices
• Orange zest and citrus oils
• Dark fruit esters typical of Belgian yeast
• Hints of caramelized sugar and toasted malt

Flavor

• Rich notes of dark fruit, raisins, and figs
• Layers of caramel, toffee, and lightly roasted malt
• Balanced spice from cinnamon and ginger without overpowering the base beer
• Bright citrus accents from sweet orange peel
• A smooth, warming finish with subtle alcohol presence and lingering spice

Mouthfeel

• Medium-full to full-bodied
• Soft carbonation typical of Belgian ales
• Smooth, slightly creamy texture that enhances drinkability despite higher ABV

Packaging & Release Information

• Bottle Format: 12-ounce bottles
• Release Timing: Expected during the holiday beer season, perfect for late fall and winter celebrations
• Availability: Likely limited seasonal distribution, making it a must-watch release for collectors and fans of Allagash Brewing

This release is poised to sit alongside other sought-after holiday craft beer offerings, making it an ideal addition to festive gatherings, gift boxes, and seasonal beer rotations.

Food Pairing Potential

Thanks to its bold profile and layered spice complexity, The Grand Season is an excellent companion for a wide range of holiday dishes:

• Roasted meats like turkey, duck, or ham
• Spiced desserts such as gingerbread, fruitcake, or bread pudding
• Aged cheeses and creamy soft cheeses
• Chocolate-based desserts and truffles

The interplay of spice, citrus, and dark malt richness makes it a versatile pairing option across both savory and sweet holiday fare.

Final Thoughts

With The Grand Season, Allagash Brewing continues to cement its reputation as a leader in Belgian-style brewing in the United States, delivering a thoughtfully constructed dark holiday ale that balances tradition with seasonal creativity. The combination of 10% ABV strength, warming spice additions, Belgian yeast complexity, and smooth drinkability makes this one of the most intriguing upcoming releases for fans of winter ales, Christmas beers, and specialty craft beer offerings.

Whether you’re building out your holiday beer cellar, searching for the perfect winter seasonal ale, or simply looking for something bold and festive to enjoy by the fire, Allagash The Grand Season is shaping up to be a must-try addition this season.

Stay tuned for more updates, including official release dates, distribution details, and full tasting notes as this highly anticipated holiday beer makes its way to shelves.

Label Text Allagash The Grand Season:

“Celebrations, conversations, revelry commence! Enjoy this gift of a big, Belgian-style holiday ale—filled with festive notes of caramel, toffee, and mulling spices. Brewed in the tradition of dark and robust Belgian holiday ales, Grand Season is a shareable, savory sip of good cheer.”

About Allagash Brewing:

Allagash Brewing Company is a Certified B Corp founded in Portland, Maine, by James Beard Award-winner Rob Tod. Since 1995, the brewery has been dedicated to crafting the best Belgian-inspired beers in the world, all while giving back to the community that has supported them along the way. Earning coveted Great American Beer Festival, World Beer Cup, and European Beer Star Awards, Allagash has been deemed one of the best American Breweries of the decade. Allagash was named “Brewery of the Year” in its category size by the Brewers Association, and included on Inc. Magazine’s “Best in Business” list. Allagash is available in CA, CT, DC, DE, FL, GA, Chicagoland, MA, MD, ME, NC, NH, NJ, NY, PA, RI, SC, VA, VT, and WI. Learn more onallagash.com and connect with us on our Webby-honored social channels:Instagram,Facebook, andTwitter. From Maine, with love.

From small beginnings as a one-person brewery in the corner of a warehouse, to a destination brewery made up of more than 100 passionate people—here’s the full story of how Allagash Brewing Company came to be the awarded, innovative, and purpose-driven company that it is today.

1995 – One Brewery. One Employee.
In 1995, Rob Tod opened a brewery. The year prior, he worked at Otter Creek Brewery—doing everything from washing kegs, to cleaning tanks, to brewing beer. Rob rented a spot in the corner of a warehouse in an industrial park and called it Allagash Brewing Company.

1995 – Yankee Ingenuity
Over the next couple months, Rob literally welded together a 15-barrel brewing system and jackhammered a few drains into the floor. After a couple pilot batches, he started brewing in earnest. He wanted to start with one beer, and one beer only: a Belgian-style wheat beer called Allagash White.

1996 – What’s Wrong With This Beer?
At first, beer drinkers didn’t really know what to think of Allagash White. It was nothing like the clear, crisp lagers they’d been drinking for years. It was hazy. It was brewed with spices (coriander and Curacao orange peel). Luckily, once people started to get it, they came back to Allagash White again and again.

1998 – Allagash White Wins Gold
Allagash White wins its first Gold medal at the World Beer Cup

1999 – Digging in on Belgian Beers
It was also around this time that we picked up a brewer from Vermont named Jason Perkins. A dedicated brewer who would help us expand our brewing operation far beyond that one Belgian-style wheat beer.

2002 – Another Medal at GABF
Allagash White wins its second gold medal, this time at the Great American Beer Festival.

2004 – Enter Curieux
By 2004, we were brewing quite a few more beers than White. One of our favorites, Tripel—a belgian-style golden ale—we tried aging in bourbon barrels. Depending on who you ask, Jason or Rob, it was either a happy accident or a calculated experiment. Either way, the resulting beer became Curieux, one of our most beloved year-round beers.

2005 – Going Wild
Jason’s initiative and brewing knowledge helped us build out our, now extensive, wild beer program. Interlude, a mixed-fermentation ale aged in wine barrels, was the first bottled wild beer we ever sold.

2007 – Brewing with a Coolship
Rob took a trip to Belgium with a storied group of brewers: Sam Calagione (Dogfish Head), Adam Avery (Avery Brewing), Tomme Arthur (Lost Abbey), and Vinnie Cilurzo (Russian River). While on the trip, Rob got the idea to try to brew traditional, Belgian-style spontaneously fermented beer back in Maine.

2007 – Brewing History
Traditional, Lambic-style spontaneously fermented beers had never been brewed on American soil before 2007. We just happened to be the first ones to try it. After around three years of aging in barrels, we blended the beer back together. The result: Coolship Resurgam, a beer we’ve been brewing ever since.

2010 – Building Out
While 2007 marked the first of many brewery expansions, 2010 was when things really began to grow. In 2010, we officially moved our primary brewing and bottling equipment out of our original building and into a larger brewery space we built next door. In 2011 we installed a new keg line. In 2013 we added on a larger tasting room and installed our high-efficiency BrauKon brewing system. And in 2015 we expanded our bottling line.

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