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Our Beers


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Our Beers


We are committed to making unique and handcrafted small-batch beers.  The vast majority are barrel aged and by virtue of that process, it's impossible to replicate them exactly, so we don't try.  That's part of the art that makes this fun for us and exciting for you. 

From a practical perspective, that means we don't have a flagship beer you can track down whenever you're craving a "standard" Alesong beer and much like that awesome '99 Cabernet, when it's gone, it's gone.  The upside though, is that you can look forward to always having something new and interesting to try out!   We'll try to post the upcoming release here a few weeks before it's available so you know what is coming, but you should also head over to sign up for our mailing list to make sure you don't miss out!

Please note that the majority of our beers are bottle conditioned so please pour carefully.  What does that mean?

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Summer 2017


Summer 2017


For our first official release out of our new tasting room, we’ve got a great variety to finish out your summer - some fruity acidity, some funk, gin- and bourbon-barrel-aged offerings and a beer brewed with local Oregon honey - there's something for everyone!  Look for more detailed posts about each of these beers on our blog and make sure you're on the mailing list if you want to have access to all of them!  September 3 is the official release at our new tasting room, so mark your calendars!

Kind of Blue


Our light bodied Belgian-style ale was matured on whole local blueberries for a deep purple color and a balanced berry aroma. The oak aging layers in hints of vanilla and mild dry tannin notes. Secondary fermentation adds in a firm acidity and an earthy character that will continue to develop over time.

ABV:6.7%
IBUS: 3
Cases Produced: 220
Malt: Pale 2-row, Weyerman Dark Munich, Castle Cara Blonde, raw wheat, Weyerman Acidulated
Hops: Lambic blend aged hops, Vanguard
Yeast: Saccharomyces, blend of Lactobacillus and Brettanomyces
Barrels: French oak, Oregon Pinot Noir
Special Ingredients: 2 lbs / gal whole Willamette Valley grown blueberries
Food pairings: Asian Chicken salad with mandarin oranges and blueberries, Fresh ricotta cheese, Angel Food cake with strawberries and cream

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Technical Details

French 75


Our dry, French-style saison aged in Oregon distilled Old Tom Gin barrels for nearly 9 months absorbing citrus, juniper and pepper-like flavors. Drawing inspiration from our mixologist brethren, we further aged it on fresh lemon zest and a mix of gin botanicals. A dusting of complex herbal flavors layer over the base saison resulting in a dry, lemony and spicy finish.

ABV:7.2%
IBUS: 20
Cases Produced: 45
Malt: Pale 2-row, Weyerman Pilsner, white wheat, raw wheat, Weyerman Rye, Weyerman Acidulated
Hops: Magnum, Amarillo, Lemondrop
Yeast: Saccharomyces and blend of Brettanomyces
Barrels: Old Tom Gin barrels
Food pairings: Grilled salmon with dill and lemon, herbed Havarti, gingerbread cookies

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Technical Details

Pinot Spontanee


This deep pink to crimson colored beer was spontaneously fermented on Pinot Noir must from Benton-Lane Winery and has notes of dark berries, dried fruit and hints of forest floor on the finish. The wild fermentation created a medium acidity and a touch of barnyard funk to lend subtle complexities to our first lambic-inspired ale.

ABV:8.5%
IBUS: 5
Cases Produced: 40
Malt: Weyerman pilsner, flaked wheat, Malpass farms raw wheat, Weyerman acidulated, Weyerman carafoam
Hops: Lambic blend aged hops
Yeast: Wild yeast (spontaneous ferment)
Barrels: Oregon Pinot Noir
Special Ingredients: Destemmed Willamette Valley Pinot Noir (Pommard Clone)
Food pairings: Marinated lamb chops, Brie en croute with spiced apples, wine poached pears

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Technical Details
 

Bailey’s Joy


In celebration of a decade of beer service at Portland’s iconic Bailey’s taproom, we collaborated on a blend of Imperial Stouts that were aged in Early Times and Old Forester bourbon barrels and finished on toasted coconut and Nigerian cocoa nibs. Velvety layers of vanilla, coconut and bourbon marry with dark chocolate flavors for an indulgent treat fit for marking this momentous anniversary. Cheers to Bailey’s Taproom! Click for the full backstory

ABV:10.4%
IBUS: 28
Cases Produced: 50
Malt: Pale 2-row, Simpson Golden Promise, Weyerman Munich 1, Gambrinus Honey, Simpson Light Crystal, Simpson Double Roasted Crystal, Weyerman Caramunich 2, Simpson Coffee, Patagonia Perla Negra, Patagonia Dark Chocolate, Black Malt, Roasted Barley
Hops: Magnum, Kazbek, Huell Melon
Yeast: Saccharomyces
Barrels: Freshly Emptied Early Times and Old Forester Bourbon Barrels
Special Ingredients: Toasted coconut, Nigerian cocoa nibs
Food pairings: Roasted chicken with Oaxacan mole, smoked Gouda, dark chocolate raspberry mousse cake

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Back Story

Oregon Honey


Locally grown malts and locally harvested honey come together in this unique farmhouse ale. Dry Hopping complements mild honey aromatics and a light bodied and balanced mouthfeel gives way to a medium dry finish. The small batch malt and wildflower honey lend a wonderful complexity to this approachable farmhouse ale.

ABV:6.3%
IBUS: 25
Cases Produced: 140
Malt: Mecca Grade Pelton, Mecca Grade Metolius, Mecca Grade Rimrock, Mecca Grade Opal, Malpass Farms Raw Wheat, Weyerman Acidulated, Flaked Oats, Weyerman Pilsner, Rahr 2-Row.
Hops: Centennial, Amarillo, Sorachi Ace
Yeast: Saccharomyces
Special Ingredients: Queen Bee Apiaries wildflower honey
Food pairings: Grilled bratwurst with dark German mustard and sautéed onions, medium English cheddar, maple walnut cake.

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Spring 2017


Spring 2017


Spring is here!  And we couldn't be more excited to have the sun back in our lives!  Some fruity, some tart, and some funky, this round of beers pairs perfectly with blue skies and warm weather so get outside and enjoy it!

As before, we've published the backstory on each of these over on our blog and you can get more of the technical details and pairing notes by clicking below on any of the labels.  These were released at our event on May 20th and were available for purchase in bottles via our mailing list and select retail accounts.

Strawberry Symphony


Brewed in collaboration with the Eugene Symphony, our rose-colored gose is mildly tart and hazy, and was crafted with 100% Oregon ingredients. Brewed with local malts and hand harvested sea salt, we finished it on 500 lbs of Oregon-grown strawberries for a light kiss of summer. In a true symphony tribute, we hope you enjoy the balance and harmony! Read the full backstory here.

ABV: 5.6%
IBUS: 9
Cases Produced: 180
Malt: Mecca Grade Pelton, Mecca Grade Wickiup, Malpass Wheat
Hops: Magnum, Denali, Lemondrop
Yeast: Imperial Saccharomyces and Nancy's Lactobacillus
Fruit: 1 lb/gal Stahlbush Island Farm strawberries
Oregon Harvested Ingredients: Mecca Grade Malt, Malpass wheat, Jacobsen Sea Salt, Crosby Hops
Food pairings: Sushi, spinach salad with blue cheese, marscapone, vanilla panna cotta

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Back Story

Touch of Brett: Mosaic


This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts for a fruity and spicy experience. After aging, it was dry-hopped liberally with Mosaic hops to complement the ripe pineapple, mango, grapefruit, and rose-like flavors that evolved during the aging time. Read the full backstory here.

ABV: 6.8%
IBUS: 17
Cases Produced: 180
Malt: Weyerman Pilsner, Rahr Pale Ale, BSG White Wheat, Malpass Wheat, Spelt, Weyerman Rye, Flaked Oats, Acidulated Malt
Hops: Mosaic, Magnum, Amarillo, Centennial, Sorachi Ace, Lemondrop
Yeast: Brettanomyces Blend
Barrels:
Oregon and California Pinot Noir
Food pairings: Plank fired spring chinook with pineapple salsa, herbed chevre, lemon shortbread cookies

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Back Story

Plum in Love


Plum in Love celebrates the marriage of founder Brian and his partner, Lindsey. A single barrel of Belgian golden ale was selected and matured with hand harvested local Santa Rosa plums. This beer is sunrise-golden in color and mildly tart. Aromas of ripe and juicy stone fruit, meyer lemon and earthy hay fields preview a crisp and bright finish. Cheers to many years! Click for the full backstory

ABV: 7.5%
IBUS: 3
Cases Produced: 25
Malt: Rahr 2-Row, Rahr Munich II, Castle Carablonde, Malpass Wheat, Weyerman Acidulated
Hops: Lambic Blend, Vanguard
Yeast: Saccharomyces, blend of brettanomyces and lactobacillus
Special Ingredients: 1 lb/gal freshly picked whole local Santa Rosa plums
Barrels:
Oregon Pinot Noir
Food pairings: Sushi, grilled pork medallions, buffalo mozzarella salad, dark chocolate covered dried cherries

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Winter 2017


Winter 2017


For our February release, we’ve got some really exciting new beers to share that represent a mix of bigger styles to finish out the cold wintry days and a couple of lighter offerings that make a nod towards springtime weather that is hopefully just around the corner.  Look for more detailed posts about each of these beers on our blog and make sure you're on the mailing list if you want to have access to all of them!  February 25 is the official release date, so mark your calendars!

Mocha Rhino Suit


A blend of imperial stouts aged over 10 months in Heaven Hill bourbon barrels and finished on Eugene’s Coffee Plant Roasters’ Costa Rican coffee beans and Chocolate Alchemy’s Honduran cocoa nibs. Velvety layers of vanilla, coconut and bourbon marry with dark cocoa and roasty coffee flavors for a decadent treat any time of day. Click for the full backstory

ABV:12.0%
IBUS: 31
Cases Produced: 175
Malt: Simpson Golden Promise, Rahr 2-row Pale, Weyermann Munich, Caramunich, Simpson Light Crystal, Double Roasted Crystal, Coffee malt, Gambrinus Honey Malt, Patagonia Perla Negra, Dark Chocolate Malt, Crisp Black Malt, Roasted Barley, Flaked Oats
Hops: Magnum, CTZ, Kasbek
Yeast: Saccharomyces
Barrels: Freshly emptied Heaven Hill Bourbon barrels
Special Ingredients: Coffee Plant Roaster Costa Rican single origin coffee beans, Chocolate Alchemy's Honduran cocoa nibs
Food pairings: Smoked spareribs, Cowgirl Creamery Barely Buzzed cheddar, blueberry donuts, raspberry cheesecake

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Technical Details
Back Story

Maestro


Barleywines have often been considered the dean of beer styles, and our Maestro is no exception. Aged in a combination of whiskey (bourbon, wheat and rye) and red wine barrels, this oak-forward leader crescendos from first sip to last. Toffee, vanilla, and spice aromas lead the band and a balanced sweet, caramel-like malt flavor rounds out this full-bodied ale. Click for the full backstory

ABV:14.0%
IBUS: 31
Cases Produced: 118
Malt: Simpson Golden Promise, Weyerman Carafa III, Flaked Oats
Hops: Magnum, UK Progress
Yeast: Saccharomyces
Barrels: 27% wheat whiskey, 27% rye whiskey, 31% Pinot Noir, 14% bourbon
Food pairings: Braised beef cheek, Rogue Creamery Caveman blue cheese, chocolate hazelnut torte

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Back Story

Cocoa Maestro


We worked with Eugene’s Chocolate Alchemy to source whole roasted Indian cocoa beans and used them to create a cocoa version of our oak-aged barleywine, Maestro. Notes of dark chocolate, vanilla, toffee, and spice aromas lead the way, with sweet yet balanced malt flavors rounding out this decadent ale. Click for the full backstory

ABV:14.0%
IBUS: 31
Cases Produced: 8
Malt: Simpson Golden Promise, Weyerman Carafa III, Flaked Oats
Hops: Magnum, UK Progress
Yeast: Saccharomyces
Barrels: 27% wheat whiskey, 27% rye whiskey, 31% Pinot Noir, 14% bourbon
Special Ingredients: Chocolate Alchemy’s roasted Indian cocoa beans
Food pairings: Cocoa braised lamb shank, English stilton, Mississippi mud pie

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Technical Details
Back Story
 

Cherry Parliament


Inspired by the red and brown ales from the Flanders region in Belgium, we initially matured this unique wild ale in Oregon Pinot Noir barrels. It was then moved into second-use bourbon barrels with bing and lapin cherries from Hood River, Ore., to provide tart and sweet flavors that marry with the mild oak and funkadelic yeast complexities. Ya dig? Click for the full backstory

ABV: 7.4%
IBUS: 2
Cases Produced: 125
Malt: Rahr 2 row pale, Weyerman Vienna, Dark Munich, Acidulated malt, Castle Biscuit, Special B, Caragold, Simpson Dark Crystal, Roasted Barley, Malpass unmalted Wheat
Hops: Aged Lambic Blend
Yeast: Saccharomyces, lactobacillus, brettanomyces, pediococcus
Barrels: Oregon Pinot Noir and second use Heaven Hill Bourbon
Special Ingredients: Whole Oregon-grown cherries
Food pairings: Steamed mussels, marscapone with tart cherries, black forest cake

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Back Story

Here Comes the Sun


Traditionally brewed during the long cold winter months for the arrival of a new spring, Biere de Mars marked the beginning of the warm drinking season. Our farmhouse ale, following tradition, is uniquely crafted with a host of spices and hops to create a dry, quaffable offering, laced with a background of orange and lime citrus-like flavors and mild peppery aromas.

ABV: 5.6%
IBUS: 24
Cases Produced: 150
Malt: Weyerman Pilsner, Vienna, Spelt malt, Rye malt, Acidulated malt, Carabelge, Munich II, Malpass unmalted wheat
Hops: Magnum, Lemon drop, Denali, Citra
Yeast: Saccharomyces
Food pairings: Thai curry, baked brie with spiced apples, lemon ginger sorbet with spice cake

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Technical Details
 
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Autumn 2016


Autumn 2016


Well... fall has arrived! And with it some colder weather and holiday celebrations.  The beers we're releasing for the season complement those things: a couple of bigger beers that pair well with a cozy fireplace, a champagne-like saison conditioned with Muscat juice for all your holiday cheersing, and a tart wild ale re-fermented on fresh peaches because, well, nature says peaches are freshest in late summer and that translated to a November beer release...

As before, we've published the backstory on each of these over on our blog and you can get more of the technical details and pairing notes by clicking below on any of the photos.  These were released at our event on November 19th and available for purchase in bottles via our mailing list.

We hope you enjoy drinking them as much as we have enjoyed making (and drinking) them!

 

Four Brothers


Let the quiet calm of abbey life envelope you as you contemplate this Belgian-style quad in front of a crackling fire. Malty notes of fig, ripe fruit, and brown sugar punctuate the aroma, while flavors of fruity and spicy Belgian yeast intertwine with the elevated alcohol warmth and clean, medium-bodied finish. Read the full backstory here.

ABV:10.2%
IBUS: 22
Cases Produced: 175
Malt: Castle Pilsner, Weyerman Pilsner, Rahr 2-row, Weyerman Carafoam, Castle Special B, Rahr White Wheat, Simpson Crystal Rye, Simpson C-60
Hops: Magnum, Kasbek
Yeast: Saccharomyces
Special Ingredients: Belgian dark candy sugar, Belgian light candy syrup, brown sugar
Food pairings: Roast duck, pork rilletes, aged gouda, dark chocolate bread pudding

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Technical Details
Back Story

Rhino Suit


A blend of the first two batches of beer we brewed at Alesong, our Imperial milk stout was matured in bourbon barrels to add velvety layers of vanilla, coconut, and bourbon to the sweet and chocolatey malt flavors of the base stout. Read the full backstory here.

ABV: 12.2%
IBUS: 31
Cases Produced: 175
Malt: Simpson Golden Promise, Rahr 2-Row, Simpson Coffee Malt, Simpsone DRC, Simpson Chocolate Malt, Simpson Light Crystal, Simpson Roast Barley, Weyerman Munich, Weyerman Caramunich 2, Gambrinus Honey Malt, Flaked Oats, Patagonia Dark Chocolate, Patagonia Perla Negra
Hops: Magnum, Willamette
Yeast: Saccharomyces
Special Ingredients: Brown sugar, lactose
Barrels:
Freshly emptied Heaven Hill Bourbon Barrels
Food pairings: Cocoa braised lamb shoulder, foie gras, aged parmesan, flourless chocolate cake with cherries

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Technical Details
Back Story
 
 

Saison du Vin ’16


The first in our series of wine grape conditioned farmhouse ales, Saison du Vin celebrates the grape harvest in the Southern Willamette Valley and the closing of another successful year. 2016 Muscat grapes from Sarver Winery were pressed and added to this Brett-fermented farmhouse ale to add underlying notes of tropical fruit and citrus. Toast the upcoming New Year with our vintage saison. Click for the full backstory

ABV:8.4%
IBUS: 18
Cases Produced: 200
Malt: Weyerman Pilsner, Rahr 2 Row, Weyerman Acidulated, Rahr White Wheat, Malpass Unmalted Wheat, Weyerman Rye Malt
Hops: Magnum, Centennial, Sorachi Ace
Yeast: Blend of Brettanomyces
Special Ingredients: 50 Gallons freshly pressed Sarver Winery Muscat grape juice
Barrels:
Oregon Pinot Noir and Chardonnay, French oak and acacia
Food pairings: Roasted rosemary chicken, smoked fruit and pea shoot salad, brie, lemon ginger pound cake

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Back Story

Shake Your Tree


Freshly harvested Elberta peaches from Detering Orchard were added to this mixed culture American wild ale. Juicy peach aromas and flavors wash over this tart and light, golden ale. Hints of vanilla and cinnamon from the oak aging give suggestions of warm peach cobbler. Shake Your Tree ends with a sparkling dry finish. Click for the full backstory

ABV: 5.4%
IBUS: 7
Cases Produced: 60
Malt: Rahr 2-Row, Rahr White Wheat, Weyerman Acidulated, Malpass Wheat
Hops: Lambic Blend
Yeast: Blend of Brettanomyces, Lactobacillus
Special Ingredients: 2.5 lb/gal whole Willamette Valley peaches
Barrels:
Oregon Pinot Noir and Chardonnay, French oak
Food pairings: Mango ceviche, arugula salad with chevre, squash tart with Earl Grey cream

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Summer 2016


Summer 2016


We've been working on this thing for over a year now and it feels like we're due for a celebration.  And celebrate we will because we’ve finally got a handful of oak-aged beers that are ready to be shared with the world!

We’ll publish the backstory on each of these over on our blog over the coming days and you can get more of the technical details and pairing notes by clicking below on any of the photos.  These were released at our event on August 20th and available for purchase in bottles via our mailing list.

We hope you enjoy drinking them as much as we have enjoyed making (and drinking) them!

Touch of Brett


This dry, French-style saison was primary fermented with Brettanomyces Lambicus for a fruity and spicy experience. After aging, it was dry-hopped liberally with Citra hops to complement the orange, grapefruit, and earthy flavors that evolved during the aging time. Click for the full backstory
2016 GABF® Gold Medal for the “Brett Beer” category.

ABV:7.7%
IBUS: 23
Cases Produced: 250
Malt: Weyerman Pilsner, Rahr white wheat, Malpass Farms unmalted wheat, Weyerman rye, Weyerman acidulated malt
Hops: Magnum, Centennial, Sorachi Ace, Citra
Yeast: Brettanomyces Lambicus
Barrels: French oak, California Pinot Noir
Food pairings: Mussels with garlic and herbs, chicken pesto pasta, herbed cheese spread, Vermont cheddar, ginger snap cookies

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Back Story

Hop Farm


Our hop forward Ale begins with orange and grapefruit aromas. A medium bitterness balances with bready malt flavors, while a background note of oak tannins pulls it all together. Finally, Brettanomyces brings on the encore performance. Drink fresh now or store in a cool dark cellar to let the Brett flavors and aromas evolve, if you're into that.For the full back story click here.

ABV:7.9%
IBUS: 56
Cases Produced: 150
Malt: Simpson Marris Otter, Rahr 2 row pale, Weyerman Munich, Simpson Light Crystal
Hops: CTZ, Amarillo, Pacifica, Sorachi Ace
Yeast: Saccharomyces, Bettanomyces Bruxellensis Var Drei
Barrels: French oak and acacia, Oregon Pinot Noir and Chardonnay
Food pairings: Grilled burgers, green curry, mild blue cheese, carrot cake

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Back Story

Tangled Up In Blueberry


Our light-bodied Belgian-style Ale was matured on local blueberries for a soft purple color and a balanced berry aroma. The oak aging layers a hint of vanilla and mild dry tannin notes. Secondary fermentation adds a mild acidity and earthy character that will continue to evolve over time. Click here for the full backstory.

ABV:5.9%
IBUS: 3
Cases Produced: 75
Malt: Rahr 2-row, Weyerman Dark Munich, Castle Carablond, Weyerman acidulated, Malpass Unmalted wheat
Hops: Aged hops, Vanguard
Yeast: Saccharomyces, blend of Brettanomyces, and Lactobacillus
Barrels: French oak and acacia, Oregon Pinot Noir and Chardonnay
Special Ingredients: 1 lb/gal Willamette Valley grown blueberries
Food pairings: Roasted pork loin, chicken salad, chevre, lemon custard tart

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Back Story
 

Gin Hop Farm


This hop forward Ale spent several months in gin barrels and aromas of gin botanicals complement hop-imparted citrus notes of orange peel and grapefruit zest. Dry and crisp with a medium bitterness, it finishes clean and refreshing. For the full back story click here

ABV:8.3%
IBUS: 56
Cases Produced: 75
Malt: Simpson Golden Promise, Rahr 2-row pale, Weyerman Munich, Simpson Crystal Pale
Hops: CTZ, Amarillo, Pacifica, Sorachi Ace
Yeast: Saccharomyces
Barrels: Freshly emptied Ransom Spirits gin barrels
Food pairings: Lamb, english meat pie, roasted rosemary potatoes, sage derby cheese, oatmeal raisin walnut cookie

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Back Story

Blackberry Gose


Crafted with coriander and sea salt, our Gose-style Ale went through a secondary fermentation on blackberries. Hazy, purple and bursting with juiciness, our Gose has just the right acidic and saline balance for a huge, end of summer, thirst-quenching experience. For the full back story click here

ABV:5.1%
IBUS: 8
Cases Produced: 180
Malt: Weyerman Pilsner, Rahr white wheat, Malpass farms unmalted wheat, Crisp Torrified wheat, Weyerman acidulated malt
Hops: Magnum, Hallertau Huell Melon, Lemondrop
Yeast: Saccharomyces, Lactobacillus
Special Ingredients: 1 lb/gal blackberries
Food pairings: Lobster, smoked pork, mascarpone, panna cotta

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Draft Only


Draft Only


Alesong White (Spring '17)

Alesong White is a classic Belgian-style Witbier brewed with locally grown wheat and a touch of oats and laced with orange peel, coriander and chamomile. This hazy pale beer begins with big citrusy and floral aromas. Refreshingly crisp, effervescent, and light on the palate, it is balanced with a bready malt flavor and a mild tanginess on the finish. 

 4.8% ABV 10 IBUs

Harvest Ale (Fall '16)

In celebration of the Harvest Season, we've sourced some locally grown ingredients for this draft-only release. We used wheat from Malpass Farms, pumpkins from Lone Pine Farms and warm fall spices from Mt. Rose Herbs in Eugene.  Deep orange colored with subtle hints of cinnamon, clove, nutmeg,and ginger are wrapped around the spicy and fruit flavors of the Belgian yeast.  Harvest Ale provides the perfect balance of malt, hops, and fall spices to warm your cool Autumn evenings. 

6.4% ABV 10 IBUs

Strawberry Gose (Summer '16)

Our Gose, inspired by the European brewers in Goslar, Germany, is tart and hazy and crafted with a whisper of coriander and dose of sea salt, for a balanced salinity on the finish. At the end of fermentation, we matured it on 500 lbs of Oregon Strawberries for a light kiss of spring.   Tart. Mild salinity. Berry. Refreshing.  

4.9% ABV 7 IBUs

 Indi's Gold (Summer '16)

Indi’s Gold is a Belgian-Style Petite Saison finished with Indi’s Gold Black Tea from Young Mountain Tea Company. Young Mountain, of Eugene Oregon, works directly with the best tea growers in India to import some of the finest teas grown in Asia. Indi’s Gold is named for the grower, Indi Khanna. The tea is spicy, bright and fruity.  This hazy beer is mildly fruity with a clove note. Indi’s gold is dry and crisp with a hint of earthiness and a touch of citrus on the finish. Dry. Fruit. Citrus. Spice. 

5.1% ABV 22 IBUs

Alesong BPA (Summer '16)

This dry-hopped Belgian-style Pale Ale is crafted with Kaffir Lime leaf, lemongrass, orange peel, and black peppercorn.  Citrusy American Hops intertwine with floral and fruity aromas from the Thai inspired spices and the Belgian yeast strain.  A medium hop bitterness balances the bready malt body of this hazy orange colored pale ale. It finishes with the slightest of spice from the light handed use of black pepper. Floral. Lemon. Orange. Pepper. 

5.5% ABV 26 IBUs

Bourbon Prelude (Summer '16)

This Russian Imperial Milk Stout is a blend of our first two bourbon-barrel aged beers and a snapshot of some of what is to come from Alesong. The blend of a Russian Imperial Stout and an Imperial Milk Stout aged in Heaven Hill bourbon barrels is rich and bold with notes of dark chocolate and lightly roasted coffee. The barrels add layers of smooth vanilla and toasted coconut with a touch of warming bourbon on the finish.  Rich. Dark Cocoa. Vanilla.

10.5% ABV 31 IBUs