Allagash Portland, White Recipe

1. Chill and rinse

Chill a pilsner or tulip-style glass in the refrigerator for at least 20–30 minutes (or place in an ice bath for 5–10 minutes). Rinse the glass briefly with cold water immediately before pouring — a cold, wet glass helps preserve head retention and aroma.

2. If you prefer a room-temperature pour, skip chilling but still rinse the glass to remove any dust or detergent residue.

3. Hold the 16 oz can upright on a stable surface. Pull the can tab to open. If using a bottle, remove the cap with an opener. Keep the can steady to avoid splashing.

4. Two-stage pour

Tilt the chilled glass to about 45 degrees and pour the Allagash White slowly down the side until the glass is about two-thirds full. Then straighten the glass and pour down the center to create a 1–1.5 inch head of foam. This preserves carbonation and releases the beer’s citrus and coriander aromas.

5. If you prefer more head, pour more vigorously; for less head, pour more slowly and stop before reaching the center pour.

6. If desired, lightly express an orange slice over the beer (twist it to release oils) and drop it into the glass. Alternatively, sprinkle a tiny pinch (about 1/8–1/4 tsp) of freshly cracked coriander on top for added aroma. These are optional — Allagash White is balanced and flavorful on its own.

7. Serve immediately. Hold the glass by the stem (if tulip) or base to avoid warming the beer. Sip and note the beer’s crisp wheat character, citrus rind, and gentle spice from coriander. Best enjoyed fresh and cold.