At Alesong, we strive to brew unique and creative small-batch beers through a focus on oak aging and Belgian-inspired brewing techniques. We brew both wild and non-wild beers, utilizing locally grown fruits and herbs and a host of special yeast and other microbes to create a harmonizing experience in the glass. The majority are matured in oak barrels for anywhere from three months to three years before they are ready to blend and package for your enjoyment.
Our wild beers are fermented and matured, primarily in retired French oak wine barrels, with mixed cultures of saccharomyces, brettanomyces and lactic acid bacteria to create a unique beer in each barrel. These beers are often also blended and fermented with fresh fruits and herbs to add further depth.
Non-wild beers are fermented with more traditional yeast cultures and then aged in "clean" (brett- and bacteria-free) barrels until they reach the maturity and flavor profile we are looking for. These are typically barrels that were previously used to age bourbon or other spirits, such as gin or tequila.
Once the beer in the barrels tells us it's ready, we sample and select each barrel individually to blend. Paying homage to old-world Lambic blenders and artisan winemakers, we believe that the final blend of a barrel-aged beer is much more satisfying than simply the sum of its parts or each individual barrel by itself.
Alesong was founded in 2015 by brothers Brian and Doug Coombs and veteran brewer, Matt Van Wyk with the goal to create something a little different in the Pacific Northwest.
Brian is the catalyst responsible for turning the Alesong dream into a reality, bringing the team together and convincing us all to dive in head first. Coming from a chemistry background, Brian entered the beer world through the cellar and it wasn’t long though before he was pulled into the nascent barrel program at Oakshire Brewing where Matt recognized how helpful his expertise would be with managing longer fermentations in a less controlled environment. The more involvement Brian had with barrel aged beer, the more he was hooked.
Matt is a brewing industry veteran with more than a decade of experience making barrel aged beers. After 7 years as brewmaster at Oakshire Brewing, Matt was ready to take on a new challenge and venture out on his own. Always a lover of brewing for its artistry and the creative outlet it provided him, Matt has been a huge fan of making and consuming barrel aged and Belgian style beers throughout his career and is thrilled to be able to really focus on those styles at Alesong.
Doug comes from a background in the wine world, having worked with some of the top wineries in California. Doug loves wine and the really cool consumer experience that wineries are focused on providing, but has always had a much stronger affinity for beer as a consumer.
When Brian came to him with the idea of a brewery that started to blur the lines between the two worlds, he was sold.
Alesong Brews Beer To Match Their Barrels, and Gin Hop Farm Shows Why - Willamette Week · 02/28/2017
Bogotá to Eugene, Solo to Co-Founder, Crafting Beer – Doug of Alesong - Food Startups Podcast · 02/02/2017
Oregon breweries win big at the Best of Craft Beer Awards - Statesman Journal · 02/01/2017
Thirst-quenching Career - University of Oregon College of Arts and Sciences · 01/19/2017
Alesong Brewing and Blending to Launch in California - Brewbound.com · 01/05/2017
Best of the Year in Beer 2016 - The New School Beer Blog· 01/02/2017
Class of 2016: 34 of the Best New Breweries in the US - BeerAdvocate · 01/01/2017
2016 Oregon Great American Beer Festival Medal Winners & Photos! - The New School Beer Blog · 10/10/2016
Ten Breweries With Bang-Up Barrel Blending Programs - beerandbrewing.com · 9/15/2016