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First brewed back in 2004, Curieux was Allagash's first foray into barrel aging. To make Curieux, they take their Tripel and let it age in bourbon barrels for six to eight weeks. Once that time is up, they take the beer out of their cold cellars and blend it back with a portion of fresh Tripel. The resulting rich, golden ale features smooth notes of coconut, vanilla, and a hint of bourbon.