(Portland, ME) – Here it is right from the horse’s mouth . . .

A new batch of Allagash Interlude, the brewery’s top-rated beer in bottles, was released this month with another new batch coming in July. The beer uses an indigenous souring yeast strain that the brewery literally stumbled on in at its Portland facility. It is aged in French Oak Merlot and Syrah barrels.

In February, Allagash Odyssey, “a dark wheat beer aged in new toasted American Oak barrels and stainless tanks for 10 months,” will be released. A batch is also slated for distribution in September.

March will see the return of Allagash Confluence. The beer debuted last year. A full description can be found on the brewery’s website. This, too, will be brewed twice with the second batch hitting stores in November.

Allagash Victor and Victoria will be released in April.

Allagash Fluxus 2010 comes in June. The recipe changes each year. Allagash Fluxus 2009 was a Belgian-style Saison that incorporated sweet potatoes, for example.

Allagash Hugh Malone will round out the lineup of seasonal/annual releases in August.

I am pretty sure that the brewery released a batch of Allagash Curieux around the holidays as well.

As for new brands, people are wondering about Allagash Spontaneous and Allagash Mattina Rossa. I asked about a small bottling of Allagash Spontaneous that the brewery teased on Twitter in December. This is what I got from Brewmaster, Jason Perkins. Sounds like they are still in the experimentation phase:

“This bottling was done to experiment/play around with different blends of different spontaneous barrels from different batches. The volume of beer we bottled was quite small. We bottled some spontaneous beer that was aged with raspberries and some with cherries. We also did a small amount of blending of various ages of non-fruited spontaneous.
We plan on pouring a very small amount of this beer at ‘The Night of The Great Thirst’ in Belgium in March. We were invited to pour at this unique lambic only festival.”

Mattino Rosso should be released this year though the brewery hasn’t set a date. Description: “Brewed with over 1000 lbs of fresh local raspberries and aged in French Oak barrels for over 18 months, utilizing a unique blend of wild yeasts and lactic-acid bacteria.”