We made a lot of delicious small batch beers this summer, at one point offering IPA, Double IPA, New England IPA, West Coast IPA, Brut IPA, Belgian Style IPA, Bavarian Style wheat beer, Norwegian Farmhouse ale, Barrel Aged Brett beer, Kettle Sour, Amber Ale, and Pilsner at the Tasting Room. (You can always check out our Pours page to see what’s on tap.)
But our brewers DO NOT REST. Here are just some of the beers coming soon.
Mode de Peche is a sour ale that was fermented in pinot noir barrels for more than a year, aged with Brettanomyces (aka “Brett” yeast) on peaches. The fruit was picked at the height of peach season in 2018, came from Pietree Orchard in Sweden, Maine, which is owned and run by Tabitha King.
Mode de Peche (80’s and 90’s new wave fans, take note) is a pleasant tart beer with fruit and wine notes. Though it has a lot of complexity, it’s an extremely easy beer to enjoy, especially if you like Belgian beer, or fruit beer that’s crisp, dry and subtle.
This small batch is part of an ongoing series of barrel ferments using a “mother beer” designed by brewer Kevin Depot as a base. The simple saison was used with different strains and, in some cases, different fruit to create different brews.
Mode de Peche will be available in the Tasting Room only.
Hell Awaits is an imperial porter that revisits a Sebago classic that used to be available in 22-ounce bottles. This updated version is our first barrel-aged version. Head Brewer Peter Dahlen explains:
“We took a blend of two different batches of Hell Awaits and aged in a blend of bourbon barrels from Heaven Hill, Double Oaked Woodford, Four Roses, & New England Distilling Rye Whiskey. Hell Awaits is even bolder and stronger than in previous years, with robust roast characteristics – and, as you would expect from an imperial porter, a higher ABV to back it up.”
And in case you’re wondering where the name comes from: company co-owner and metalhead Kai Adams is a Slayer fan. Hell Awaits awaits you at all Sebago locations.
Dark by 4 is a classic nitro stout: dark, rich and full-bodied. The characteristic thick and creamy head is courtesy of the compressed nitrogen mixed into the beer – because nitrogen is mostly insoluble in liquid, it contributes to that thick mouth feel.
The Big Red One is a complex, hoppy, double red ale that we brewed on Veterans Day as a tribute to the U.S Army’s First Infantry Division, also known as “The Big Red One.”
The double red ale uses Yakima Chief Hops Veteran’s Hop Blend (Simcoe, Loral, Ahtantum, and HBC 472 hops). Yakima Chief is donating up to $3 of every pound of the special blend to Wounded Warriors Family Support, an organization that provides support to the families of those who have been wounded, injured, or killed during combat operations.
Anthony Gayne from our packaging crew came up with the idea and helped with the recipe:
“I served in the U.S. Army from 2006-2010 as a combat infantryman assigned to the historic Big Red One. I was deployed to southern Afghanistan in support of Operation Enduring Freedom adding to the long-standing history as the Army’s oldest continuous serving unit dating back to World War I. Upon completion of my service I found a budding passion for homebrewing and all things beer.”
The Big Red One is the perfect small batch for people who like hoppy beers but want to try something with more body than an IPA with more malt-forward flavors. It will be available at the end of the month in the Tasting Room only.