Allagash Coolship in MA?

Anyone know if any of the Coolships will make their way down to MA?

Thanks!

They are brewery only.

What he said. Brewery only, with no plans to change that. A few hundred (or even a thousand) bottles is just too little to distribute.

well that answers it... thanks guys

Only when people go up to Portland to get them, which is quite a few. I cant remember the last time I went to Allagash and there wasnt atleast 1 car from Mass.

I drove up once from Mass. I realized it was cheaper if I sent a box with money that covered the cost, and shipping, as well as generous tip up to my friend who lives 10 minutes away. Box always get to his house before 9am, and I get it back the next day.

They still have Resurgam or did they finally sell out?

you can possilbly get the fv13 soon.

Not Coolship, but yes, going to distro soon.

I don't know why this just reminded me. If anyone has watched or will watch Anthony Bourdain's Layover show. The episode where he is in Atlanta, they keep shooting at this beer bar and there are clearly a bunch of allagash bottles in the background. They look like one-offs (the little bottles). I just got excited because my hawk eyes noticed it. There is really only one shot where you can get a good look at them but I still couldn't tell what they were.

There were two cases visible last Saturday... You can call and ask, they'll tell you.

Not cooship, but It's 100% spontaneously fermented.

If you have any evidence that this is true could you please post it?

yeah, this is definitely not true.

http://www.allagash.com/beer/limited-edition/fv-13

It's a base beer thats been fermented with wild yeast and bacteria. How is it not true?

All spontaneously fermented beers contain wild yeast and bacteria, but not all beers fermented with wild yeast and bacteria are spontaneously fermented. Square/rectangle sort of thing.

This beer appears to have been intentionally inoculated with a chosen blend of wild yeast and bacteria strains, rather than picking them up spontaneously in a koelscip. If this beer were actually spontaneously fermented, I'm sure Allagash would have mentioned that in their description.

Allright thank you for clarifying for me without going all hollier than thou on me.

No problem. It's a common misconception, since the term "wild" gets applied to so many beers these days that are anything but. Everybody these days seems to be throwing lab-isolated strains of Brett into beers and labeling them "wild," when only a very select few breweries are creating beer via genuine spontaneous fermentation.

It's the difference between Allagash's Coolship line and beers like Confluence and Interlude, or between Russian River's spontaneously fermented Beatification and their other cultured sours like Temptation, Supplication, etc.

Furthermore,

This implies to me that the base beer was already fermented with a primary Sach strain before entering the foudre and meeting the wild yeast and bacteria. Not that there's anything wrong with that, it's how the Jolly Pumpkin beers are made and they're excellent.

We are still holier than thou, though.

Thou though? Thanks bro. You'll go in my cannon of demi gods.

I don't have a problem with this. If a tiger is born and raised in captivity, it's still a wild animal. It takes many many generations for it to evolve and become a tabby cat before we can say it's domesticated.

I too am generally ok with calling an isolated strain of Brettanomyces a "wild" yeast, but I think it starts to verge on misinformation when a beer fermented with a lab strain gets called a "wild ale." This implies that the beer's fermentation was left to the course of nature when, clearly, it was not.

To continue with your quite apt wild animal analogy, bringing up a wild animal in captivity doesn't make the animal non-wild, but neither does it make its new captive habitat wilderness.

Neat.

Not to confuse this conversation but Allagash's house brett strain was isolated from the area surrounding their brewery. Maybe you knew that. It has the spirit of spontaneity by fermenting with the region's wild yeast.

Very cool, I actually didn't know that. I knew that New Glarus did something similar for their R&D "Gueuze", although I think in that case Dan threw in more microflora than just Brett. Anyhow, I still think it's fair to maintain a distinction between an inoculated beer and a spontaneous one, and that the popularization of the "wild" terminology has made this distinction confusing for many.

First world problems, I know. Cheers!

Had FV-13 on tap at Vee Vee over the weekend and really liked it. Glad they are distributing bottles.

I know the first gueuze was spontaneously fermented next to a barn or something. It was blended with a little bit of a normally fermented sour that didnt turn out so well. That story could possibly be flipped because I dont remember so well.

FV13: tomorrow.