Inspiration for Victoria was found in the artwork at the Victoria Mansion where visual references to Bacchus, the Thracian god of wine, brought the idea of introducing grapes to the beer.
Brewing Victoria begins by crushing five hundred pounds of chardonnay grapes and adding them to the mash with two thousand pounds of Pilsner malt. The brew is then lightly hopped with Hallertau and finished by fermenting with a mix of wine yeast and Belgian abbey-style yeast. The result is a beer with golden highlights, a fruity nose, and a complex finish. Its beer sibling, Victor, uses locally grown red grapes, but is otherwise identical.
Thanks to the Allagash “Give Where You Live” initiative, a portion of the proceeds of Victoria goes to the Victoria Mansion in Portland, Maine. Show Less