{"id":442,"date":"2010-06-29T19:10:27","date_gmt":"2010-06-29T19:10:27","guid":{"rendered":"http:\/\/hub-dev.bates.edu\/food\/alumni\/brewmaster-at-portlands-allagash-he-helps-craft-a-popular-line-of-belgian-style-ales\/"},"modified":"2017-10-10T15:33:18","modified_gmt":"2017-10-10T19:33:18","slug":"allagash","status":"publish","type":"page","link":"https:\/\/www.bates.edu\/food\/alumni\/allagash\/","title":{"rendered":"Allagash ales: Jason Perkins ’97"},"content":{"rendered":"

<\/h3>\n
\"Jason<\/a>

Jason Perkins ’97 of Allagash Brewing Co. in Portland, Maine, poses for a portrait in 2008. (Phyllis Graber Jensen\/Bates College)<\/p><\/div>\n

Part of a beermaking neighborhood in northwest Portland, Allagash Brewing Co.<\/a> is the rare U.S. brewery working in the Belgian<\/a> style \u2014 indicating a pronounced yeastiness, wine-like complexity, and an openness to ingredients, such as spices and fruit, seldom tasted in other brews.<\/p>\n

\u201cThe nice thing about this style is that there\u2019s really no limitations,\u201d says brewmaster Perkins, a 10-year Allagash veteran. \u201cThe sky is the limit.\u201d<\/p>\n

With business booming, Perkins and his company, like many artisanal producers of food and drink, are striving to satisfy both commercial demand and their original ideals. \u201cWe want the beer to be handcrafted as it always has been,\u201d he says. \u201cWe don\u2019t want to lose that connection. That\u2019s why we all got into it.\u201d<\/p>\n

Multimedia<\/h3>\n