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Just over a month into the year and things are getting exciting. Two of our beers are finalists in the Good Food Awards. Our tour program is one of the top ten in the country, and you can help it rank higher. Plus we have crowd favorites from our tasting room that have graduated to larger distribution. So give this ep a listen! It's packed with fun, digressions, news, and laughs.

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In this season opener of From Maine with Love, we’re sharing a milestone that’s been years in the making: in 2025, we brewed with more than 2 million pounds of Maine-grown and processed grain. What started back in 2015 as a conversation about barley—at a time when most Maine farmers were focused on potatoes—has grown into a statewide network of farmers, maltsters, and brewers all pulling in the same direction. We look back at the early trials, the first recipe tweaks, and the steady climb from tens of thousands of pounds to well over a million, fueled by partnerships that feel more like friendships.

Along the way, Brewmaster Jason Perkins and Senior Technical Brewer Branch Rothschild share stories from the fields and malt houses that make this possible. You'll learn how local grain affects Maine’s economy, our carbon footprint, and for the future of New England beer.

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Allagash Tripel and Allagash Lager both won Gold Medals in their respective categories at the Great American Beer Festival 2025. Because of those wins, our brewery also secured "Brewery of the Year" accolades in our size category. All of which is to say "WOooooooOOoooo!"

So, to celebrate and talk a little more about both of those beers, Brett is joined on the podcast by Jason Perkins, Allagash Brewmaster, and Ryah Lempert, our Social Media and Content Intern.

It's a fun conversation that bops from the beers themselves, to how awards ceremonies work, to some fun chatting about what winning awards like these is actually like for the people that created them!

To be clear: we never take any of these wins for granted, and our entire team works incredibly hard to make them possible. So cheers to the whole team here at the brewery, and cheers to you for giving this podcast a listen!