Our take on a Scottish “shilling” ale. Light bodied, low ABV beer with rich malt flavors of caramel and fresh baked bread.
A big Wheat Wine made with massive amounts of malted wheat and fermented with 10 pounds of honey per barrel. Sweet and floral honey aromatics with a rich and thick malted wheat backbone.
A light, clean blonde ale made with orange zest and dry hopped with Sorachi Ace hops.
A strong Scotch ale with big rich malt flavors, reminiscent of dark caramel, fig jam, and light smoke.
A traditional Oatmeal Stout with roasted barley and caramelized malts that brings a sweeter rounded malt profile with a roasty finish.
Quaker State rested on cocoa nibs and orange zest.
A bigger version of our regular Quaker State aged for 8 months in a Hillock Single Malt barrel.
A bigger version of our regular Quaker State with coffee aged for 8 months in a Hillock bourbon barrel.
A light and floral Blonde ale fermented with agave nectar and hibiscus flowers. The agave lends a sweet flavor which pairs with the hibiscus to bring out raspberry and blueberry flavors.
An imperial brown ale fermented with 80 lbs. of bourbon glazed honey crisp apples from Doles Orchard’s in Limington, Maine and seasoned with whole cinnamon sticks.
Brewed by Matthew Brown A Russian Imperial Stout fermented with honey and molasses.
Our American style Pale Ale to dry hopped with Centennial.
Our American style Pale Ale dry hopped with Simcoe and made with fresh sage.
Our American style Pale Ale dry hopped with Simcoe and made with fresh thyme.
Dry hopped with Citra. Infused with green tea, pomegranate, and lavender.
A light and crisp IPA with tropical, citrus, pineapple, and grapefruit aromatics and hints of lemon.
Brewed by Scott Young A strong Pale Ale hopped with Azacca and aged on tequila soaked chipotle peppers
A big IPA made with lime zest and dry hopped with Amarillo. A collaboration with Banded Horn made for our New Years party.
A slightly sour Ale with blueberries and strawberries from Dole’s Orchards in Limington, ME.
An American Barley Wine with sweet toffee malt flavors and resinous hop aromatics.
Our American Barley Wine aged in Woodford Reserve bourbon barrels.
An American Barley Wine with sweet toffee malt flavors and resinous hop aromatics, fermented with bourbon-roasted peaches.
An American barley wine with sweet toffee malt favors and resinous hop aromatics.
A collaboration beer made with Steve Northup, one of our Kickstarter backers. This is a hoppy black rye ale made with Centennial and Falconer’s Flight hops.
Our Blonde Barleywine is made with a huge but simple malt bill that pairs with El Dorado, Sorachi Ace, and Lemon Drop hops resulting in flavors of apricots, peaches, and citrus.
A strong amber ale made with generous portions of cherry wood smoked malt. This beer was fermented with forty cans of delicious Hannaford canned cranberry sauce… everyone knows the canned kind is the best!
An English-style Old Ale that’s a blend of fresh beer and 1 year old Dark Matter and fermented with molasses.
American style pale ale made with Munich and biscuit malts and dry hopped with Centennial hops and grapefruit zest.
American style pale ale made with Munich and biscuit malts and dry hopped with Centennial hops and kumquats.
American style pale ale made with Munich and biscuit malts and dry hopped with Centennial hops and orange zest.
An IPA made with 8 pounds of gunpowder green tea. Tropical fruit and lemon aromatics come from a big dry hop addition of Lemon Drop and Calypso hops.
A big, rich, robust imperial porter made with Maine maple sap, toasted walnuts, and raisins. Aromatics of toasted walnuts run the show here while flavors of maple candy, charred walnuts and sweet raisins dominate the palate.
A light and crisp IPA with pungent black pepper and licorice characteristics and subtle citrus overtones.
Accelerating the expansion of the universe. This is a bigger version of Dark Matter with huge dark roasted flavors of bitter chocolate, cherry and raison.
“We are much more certain what Dark Matter is not than we are what it is.” -NASA
Dark Matter aged for 10 months in Woodford Reserve bourbon barrels.
Dark Matter fermented with 50lbs of raspberries from Doles Orchard in Limington, ME and aged on raw cocoa nibs.
Dark Matter aged on vanilla and toasted hazelnuts.
A blend of scotch ale, barley wine, and black ale made for Little Tap House to celebrate their 3rd anniversary.
Deep Space is a huge imperial stout which was made with all sorts of roasted and caramelized malts, giving it deep flavors of espresso, dark chocolate, and smoked currants.
Imperial Stout aged in Belle Meade Bourbon Barrels with coffee & vanilla
Imperial Stout aged in Woodford Reserve Bourbon Barrels
A mashup of the juicy tropical fruit and citrus East Coast IPAs with the piney and resinous West Coast IPAs. Made with Galaxy, Citra, Simcoe, and Columbus hops.
Fruit forward flavors and aromatics of watermelon and white grapes with a clean and mildly bitter finish.
A double version of our session IPA, this DIPA is made with 100% Nelson Sauvin hops and is 100% whirlpool hopped giving it a mild bitterness with huge Sauvignon blanc wine and tropical fruit hop aromatics.
An American golden ale fermented with 25 pounds of cucumbers grown by our good friends at Bumbleroot Farm in Buxton, Maine. Strong aromatics of fresh cut cucumbers and watermelon rind with the light and sweet malt backbone of a golden ale.
An IPA made in collaboration with Elements Coffee, Beer, Books. The beer is made with Simcoe and Centennial hops and fermented with Zinfandel grape juice.
A light and crisp IPA. Strong floral notes with kiwi, kumquat, hints of lychee, and paprika.
A sessionable-ish IPA made with 100% Nelson Sauvin hops. This beer is 100% whirlpool with strong flavors and aromatics of sauvignon blanc wine and fresh mangoes.
Honey Pot aged in Woodford Reserve bourbon barrels
Made in the style of the traditional southern New Year’s Day dish. A malty ale made with sprouted peas. A collaboration with Banded Horn for our New Years party.
Made in the style of the traditional southern New Year’s Day dish. A malty ale made with sprouted peas and brown rice. A collaboration with Banded Horn for our New Years party. Aged for 5 months in Woodford Reserve Bourbon Barrels.
A light blonde ale made with 40 pounds of grilled watermelon and mint leaves. The concept for this beer came from Chris’s Irish Twin sister, Taryn.
Brewed by Nick Nadeau An IPA made with Nelson Sauvin, Equinox, Lemon Drop, Wai-iti, and Galaxy hops
A light and crisp IPA. Formal with hints of lavender, blueberries, juniper bushes, and subtle pine notes.
A strong Belgian ale fermented with Rhubarb grown here at the brewery and fresh Maine strawberries.
A thick, rich and robust Porter, brewed with cinnamon, bacon and bacon fat washed cold brew coffee.
Thick, rich, and robust breakfast porter made with bacon, cinnamon, and French roast coffee. With sweet caramel and vanilla flavored from the bourbon barrel aging.
A Milk Stout made for Arcadia National Bar in Portland to celebrate Wrestlemania 32. Made with coffee and cocoa nibs that bring subtle flavors and the aromatics to the roasty and slightly sweet stout
An American Brown Ale made with French Roast coffee. Coffee aromatics with a nutty malt finish.
An English Porter brewed with Kevin Broydrick for his wedding, and named after one of their flower girls. Favors of sweet chocolate, pumpernickel bread, and toasted hazelnuts.
A light and crisp IPA with citrus and tropical aromatics of melon, lime, grapefruit, passion fruit, and lychee.
Our American style Pale Ale with fresh rosemary, dry hopped with Centennial hops.
American style pale ale made with biscuit and munich malts and dry hopped with Sorachi Ace hops, sage, thyme, and rosemary.
Our double IPA dry hopped with a blend of Mosaic, Galaxy, and Falconer’s Flight. Huge juicy and tropical aromatics with a touch of piney resin.
IPA with charred pineapple, tropical fruit, and watermelon aromatics, and a soft hoppy bitterness on the finish.
A barrel aged version of our Imperial Stout fermented with 100 pounds of pumpkins from Doles Orchards in Limerick, ME. We smoked the pumpkins over whisky barrel staves and seasoned the beer with nutmeg, allspice, and cinnamon.
A traditional Oatmeal Stout made with roasted barley, flaked oats and caramelized malts. The variety brings a sweeter, rounded malt profile with a roasted finish.
Our regular oatmeal state made with 10lbs of raw cocoa nibs per barrel. Rich, creamy dark chocolate flavors with the traditional roasty character of the stout. The nitro faucet gives the beer a smooth texture from the de-carbonation and produced a thick, lasting head.
Our regular Quaker State made with French Roast coffee and vanilla.
A bigger version of our regular Quaker State. More of everything goes into this beer giving it richer and deeper flavors with a heavier mouthfeel.
A bigger version of our regular Quaker State aged for 8 months in a Hillock Rye barrel.
Quaker State Heavyweight poured through an in-line infuser directly behind the tap. Strong flavors of coconut along with all the big roasted and caramelized flavors of the stout.
A collaboration brew with Orono Brewing Company; this double IPA is fermented with 25lbs of fermented quince fruit and generously hopped with Galaxy and Mosaic hops.
A sessionable IPA made with 100% Rakau Hops. This is a new hop variety for us and brings nice aromatics of sweet strawberry and banana to the clean and dry finish.
An American Red IPA made with Ciara and Galaxy hops. The addition of chocolate malt and special roast malt add reddish hues subtle flavors of chocolate and caramel. The hops bring flavors and aromatics of grapefruit
A Rye IPA made with 70% Rye malt, pink peppercorns, and New Zealand Green Bullet hops. Strawberry and light pepper aromatics with a thick texture from the proteins in the rye. This beer was named by one of our Kickstarter contributors… Drink Responsibly!
An Imperial brown ale made with bourbon glazed butternut squash and brown sugar.
A stout made with cocoa nibs and candy canes. Designed and brewed with Kristi for her birthday!
A pale ale dry hopped with fresh cascade hops grown by one of our favorite customers. The nitro makes the body of the beer thicker and seem sweeter while the creamy head helps accentuate the fresh hops aromatics.
A heavy stout brewed with Maine sugar kelp and aged on raw cocoa nibs. Dark cocoa aromatics with a salty ocean finish. A collaboration with Craig Dilger of Foulmouthed Brewing Co.
An IPA made with Galaxy and Falconer’s Flight blend hops. Huge aromatics of grapefruit and papaya with a light, malty finish.
Our variation on traditional Leipziger Gose, a tart and slightly sour ale made with 80% wheat malt and accented with coriander, Maine sea salt, and lemon zest.
Our variation on traditional Leipziger Gose, a tart and slightly sour ale made with 80% wheat malt and accented with coriander, Maine sea salt, and lemon zest. Keg aged for one year for a smoother taste.
This is from the original batch of beer ever made at Barreled Souls. Our variation on traditional Leipziger Gose, a tart and sour ale made with 80% wheat malt and accented with coriander, Maine sea salt and lemon zest.
Big strawberry fruit and juicy aromatics, with a hint of basil and a dry sour finish.
Quaker State aged on star anise. Aromatics of black licorice and dark chocolate. Classic Oatmeal Stout flavors mixed with roasted fennel.
Our variation on traditional Leipziger Gose, a tart and sour ale made with 80% wheat malt and accented with coriander, Maine sea salt and lemon zest.
Our variation on traditional Leipziger Gose, a tart and sour ale made with 80% wheat malt and accented with coriander, Maine sea salt and grapefruit zest.
Our variation on traditional leipziger gose, a tart and slightly sour ale made with 80% wheat malt and accented with coriander, Maine sea salt and lemon zest.
Our variation on traditional Leipziger Gose, a tart and sour ale made with 80% wheat malt and accented with coriander, Maine sea salt and local strawberries and rhubarb.
A wheat based IPA made with Galaxy and Sorachi Ace hops. Fruit forward aromatics are full of grapefruit and peach while the sap brings along sweet and woody flavors.
An Imperial Stout made with roasted marshmallows and graham crackers. Chocolate, cotton candy, and vanilla aromatics with flavors of charred marshmallow and dark chocolate. A collaboration between Barreled Souls and Slab Sicilian Streetfood.
Pronounced Tayo-Tee-Waakan, this beer is named after the ancient Mesoamerican city. This Imperial Stout is made with raw cocoa nibs and oven roasted habaneros. The prickly heat and flavor from the habaneros pairs amazingly well with the beer flavors of dark chocolate and sweet roasted malt.
An Imperial Stout made with raw cocoa nibs and oven roasted habaneros. Aged for over 11 months in a tequila barrel.
An Imperial Stout made with raw cocoa nibs and oven roasted habaneros. Aged for over 11 months in a Woodford Reserve Bourbon barrel.
A strong Black Ale fermented with blackberries. The internal struggle between the favors of roasted dark malt and blackberry jam.
A pale ale made with grilled oranges, grilled fennel, sage leaves and orange zest.
A Golden Ale fermented with white grapes and dry “herbed” with herb d’provence. Herbal aromatics of thyme, marjoram and savory with sweet and crisp grape flavors. This beer was made in collaboration with Little Tap House in Portland, ME.
A rich malty brown ale with notes of caramel and jam, made in celebration of the first wedding hosted in the brewery tasting room!