CRAFT BEER HEAVEN | Portland, Maine

So the agent in bourbon barrels, I mean. It's not too bad, I think it's only 10.1%. This is strong. Hi everyone, welcome back to Portland, Maine. This is day 5 here in partnership with Visit Maine. And today I have a short but incredible day ahead of me. I'm headed first to the Portland Headlight, which is Maine's oldest lighthouse. After that I have to go to two different stops before I head to the airport. It's really been a nice few days here in Maine. People are extremely friendly, the food is amazing, and the craft beer. If you like beer, you have to make a trip out here because there's 22 craft breweries in Portland alone. Right outside of it, I think it's a total of 98 in the state of Maine. So, huge craft beer scene. As you know from the other videos, my friends at Sunglass Warehouse sent me a pair of sunglasses per day. These are today's. What do you guys think? If you like them, you can check it out in the link below. Now let's go to the Portland Headlight. So I just got here in Cape Elizabeth to the Portland Headlight. And like I said before, this is the oldest lighthouse in Maine. It was built under the directives of George Washington in 1787 and was completed in 1791. So if you want more information about the history of the lighthouse, check out the museum. And remember, this is something very easy. I think everybody needs to visit this lighthouse. It's one of the most important landmarks and sites in the state because it is the oldest lighthouse. So I'm here with Nate. He is the founder of Zootility. So tell me, what is Zootility? Zootility is really fun. It's animal-shaped multi-tools. We make knives, bottle openers, pretty much anything we can do with lasers. We're going over our shop. I'm going to show you around. You're going to see some of our products, our machines, and how we make everything. Awesome. I can't wait to test some of these things. Yeah, they're pretty fun. Started out with Pocket Monkey. This is a 12-in-1 multi-tool the size of a credit card. It's got a bottle opener, a couple different screwdrivers, one that's even good on eyeglass screws, a letter opener, hex wrenches, even an orange peeler along the bottom here. A lot of things that you'd expect in a multi-tool and then a whole bunch that you've never seen before and now you can carry it in your wallet. PSA compliant. A whole bunch of bottle openers are these guys right here. They use our laser cutters that we pitch hog as a credit card-sized comb. So nine tools right here. Yeah. Bottle opener. Look at this. Chip clip. Do you have a tutorial video? Yeah. It starts back here. So we have sheet metal. This is how they start their production. So you get the sheet. We get them in here, put them on the laser cutter, and then pieces out of it. We take all of them once they've been cut and then we have to tumble them to break the edges so that they're not so rough. It starts off with the sheet metal right here, and then it goes inside there where it's cut by laser, right? Yeah, this is a laser cutter. Laser cutter. These are before they get engraved, and over here they're engraved. Oh, that's nice. The Open Beer Season has over 100 bottle openers in the series. States and animals as well as puns. A Florida one. This is the original product, the Pocket Monkey. I really like those products at the facility. Nate is doing an awesome job. Everything they make is American-made. So while in Portland, you can literally go to a brewery every single day. This is the last few hours here, so we're going to one more brewery. It's called Foulmouth Brewery. It's in South Portland. I'm going to have lunch there, try some of their beers, and get ready for the flight. So I'm here with Craig, the owner of Foulmouth Brewery. How'd you come up with that name, Foulmouth? This whole region was founded as the city of Falmouth before it split into Portland and South Portland and Falmouth, Yarmouth, etc. Oh, because I was thinking Foulmouth. Well, and that's sort of the joke, right? So it's like the region's history as Foulmouth, Maine and this whole area coupled with salty sailor speak. We're going to try some beers. We have six of our own brews on tap here. We've got some killer food and some killer beers. So this is the brewery side. This is where we make all the beer. We're a seven-barrel brew pub, so we brew seven-barrel batches of beer at a time. That's about 220 gallons of beer. And as a brew pub, we go... So we have four of these conical fermenters and seven of those flat-bottomed tanks on the other side, and we serve right out of those tanks. We, as a pub, don't have a flagship beer. You're not always going to get the same pale ale every time you come in here. So they have six beers on tap today. It's a mix. He's going to explain to us right now. All right. So we have six beers lined up here. Where do I start? I generally say start at the beginning. So that's the garbage pale ale. It's an American pale. And the idea behind that beer is we've brewed three different versions of the garbage pale ale now. Every time we brew it, it's just a way to use up the leftover bits of hops from other batches. It's very smooth. Thank you. Yeah. What's next? That is the coconut cream stout. Coconut cream stout? Yeah. So it's an American-style stout with some lactose sugar, so it gives it the real creaminess. A whole bunch of plate goats. And then we age it on coconut that we've killed. Rhubarb de Gard. So what is rhubarb de Gard? So a beer de Gard is a French-style farmhouse ale. Beer de Gard means like the beer for aging. So it's a maltier, stronger version of a saison. Feels like a German wheat. Am I wrong? We use a Belgian-style pilsner malt as the base of that. You get the blue balls. He gave me blue balls. So it's a Belgian dark strong, which is like the quadruple-style Belgian ales. It's 11% alcohol. Looks nice. Blueberry. Yeah. Really tasty. And what's the percentage on this one? 11. 11? 11. Wow, so this is strong beer. Yeah, very strong beer. Four ounces is plenty. We've got two left. What are our last two? They're two different IPAs. So the lighter colored one there is called Mango Floss. It's named after a punk band that our other brewery used to be in. Mango Floss. And it is an IPA aged on mangoes. Oh, I love that little fruity taste. Yeah. The hops that we're using are a couple of interesting varietals of hops. And that one? And that is Malcontent. So that's 8.8% double IPA. Malcontent. Yeah. This is the West Coast style of IPAs. It's towards the bitter side. I mean, it's perfect. Yeah. What do we have here? So we have the best fish sandwich that I've ever eaten. The best ever? It really is the best fish sandwich I've ever eaten. Totally. We call it the fish au filet. It takes its name because it's very much inspired by the classic junk food fish sandwich. It's so good. And then we have chicharrones, which I'm stealing one of. I hope you don't mind. Hey, hey, hey. No, this sandwich is incredible. It's like two sides of tartar sauce. Yeah, we made that cornerstone tartar sauce in-house. It's so good. My favorite beer was the Malcontent. Double IPA. It's fantastic. And then the other one was a stout. The coconut cream stout. Coconut cream stout is so tasty. Dude, keep it back from me. I'll be back. Don't worry. Yeah, we'll keep making it. Don't worry. Please, please. All right. Thank you so much. It was a pleasure. Cheers. Thank you. Cheers. So that was Foul Mouth Brewery. That was amazing. That fish sandwich, out of control. Double IPA and that coconut stout. If you have to come here, it's right here in South Portland. Quick 10 minute drive over the bridge. Right now I have a wicked surprise for you guys. I'm going to Allagash Brewery. One of the biggest and best known breweries in Maine. They're doing it all around the country. And they have Belgian type of beer. So Belgian like ale. That's the style they produce. Let's go there right now. Welcome to Allagash Brewing Company. Thank you. Mike's going to give me a tour of Allagash Brewery. Famous for their Belgian style beers. We're going to start by giving you a beer. And then we'll kind of go from there. Check things out. Let's go. Let's get you started with Allagash Black. That's our Belgian stout. We're pretty much the first to make a Belgian stout. It didn't exist. Okay. Thank you. Okay. Thank you. This is a 30 barrel brew system. This is the brew system we came up with in 2006. We thought it would last us forever. And craft beer sort of exploded in this country. So we had to expand over that way and build a whole new 70 barrel system. So that new 70 barrel system, that's where we brew all of our year round stuff. Saison, black, white, hoppy table beer. It's all done over there. But on this system here, we do more specialized beers. Limited release beers. We also do our wild beers here. So I don't know if you've heard of wild beers. Sour, funky, tart. That's where we brew most of these. And then right up top, we're going to have a CO2 blow off valve. It's going to come down through this bucket. You can see right down here in the bucket at the end of the pipe, all these bubbles coming out. That's CO2 coming out of the fermentation vessel. So this is our Curio barrel aging room. Basically what we'll do here, we take our Belgian triple. It's a Belgian golden strong ale. We're going to age it in these Jim Beam bourbon barrels. So the one thing you can't miss here is the wild barrel. The magic happens in this room right here. We go through to our wild barrel. Yes, yes. A little breath. And for Britannia, my tart, tart flavor. So we're going to try one of their most famous beers, the Allagash White. Everybody's been telling me I have to eat this with a lobster roll. Unfortunately, there's no food here. It's one of those beers that just pairs well with everything you throw at it. So this is the Allagash White. Right here. Looks very cloudy. For a few in succession, it would be left to the head. But I kind of like to get the nice ones. What's this about? Right here, this is our flight for today. It changes every two weeks, sometimes every couple days. But what we've got right now, we've got our house beer. So this beer is only available here at the brewery. It was originally brewed for the employees to drink right here at the brewery after long shifts. But it's a Belgian ale, really lightly hopped. We used a little Nelkonsalven hops in there. Super light. 4.5%, super easy to drink. Right next to that, we have Hoppy Table Beer. Same sort of style. It's a potter's beer. Good table beer. This one is a little hoppier. It's got a blend of four hops. Dry hop is tonic and is vodka. So it's kind of like the IPA Antidote, almost. It's not going to be bitter. It's not going to slap you in the face with hops. It's just there to accentuate the houses. What's next? Next one down is Little Brat. Little Brat is sort of our introductory wild or sour beer. It's not all that sour. It's just a little bit sort of funky and fruity. And then right next to that, we have the classic Allagash Black. It's a Belgian stout. And this style didn't really exist as a style when we came up with the idea. And it's really taken off course. A lot of people dig it. It's really low alcohol, as stouts go 70 miles per hour. I mean, I don't know what it is. I don't know if I can drink it. It's a little strawberry. A little strawberry, yeah. I mean, it smells like strawberries. I'll be back. Yep. A Belgian quad aged in bourbon barrels. And then it's in stainless tanks with wild yeast. Alright, so this is St. Klippenstein. So they age it in bourbon barrels. If you have bourbon, you know how strong it should be. Nah, it's not bad. This one isn't actually too bad. I think it's only 10.1%. This is strong as beer. That was Allagash Brewery, the last stop on my trip to Maine. This has been one of the best trips of my life. I got to thank you. Visit Maine. It's been so nice. I'm going vroom vroom. Try and catch me when I pull up in that Zoom Zoom. Oh no, please don't make that call. We don't want no calls. They ain't ready for the calls. Ooh, baby, on the track. I'm going vroom vroom. Try to catch me when I pull up in that Zoom Zoom. Ooh, driving by the shore. Looking for some more. Amarari going raw. Work. I heard about your resume. Skirt. Open up the sesame. Work. I have a 20-minute connection. Actually, not really because I'm already boarding. So let's see if I made it. Yeah, the rubber's on my chest now. First. No, you're not the first one. They done told me I'm the worst one. Always the pedal to the floor. Yeah, I'm more than Santa. And I don't know what's in my trunk. I'm always front and center. Try the Rari down the coast, yeah. Rocking my new robe, yeah. Always on the road and I don't need no sweater. Ooh, baby, on the track. I'm going vroom vroom.