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Our Beers


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Our Beers


AWARDS & ACCOLADES             CURRENT TASTING ROOM MENU

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 post the upcoming release here a few weeks before it's available so you know what is coming, but you should also see about joining our Blender’s Circle to get your hands on all the new beers we have coming out!

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

Scroll down to see beers in the order they were released.  Or, if you want to quickly find one in particular, head to the INDEX.

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Fall 2018


Fall 2018



It feels like yesterday the sun was shining, it was 85 degrees out and we were just unveiling our summer beers for you, but time doesn’t stop for anyone and like that fall is officially here! Luckily, we are releasing four new beers to keep you warm as the seasons change! Click on any of the photos for more details on each beer and head over to our blog for the backstory on each. Make sure you're to check out our new club options, and become a member of our Blender's Circle if you want to have access to all of them!  November 11th is the official release at our tasting room, so mark your calendars!

 

Farm Fresh


Fall in the Pacific Northwest brings the harvest of one of our beer-loving state’s most prized crops - hops! We took advantage of this year’s bounty by stuffing fresh Centennial hops from nearby Norton Hop Farm into barrels of an aged, light-bodied, and tart farmhouse ale. The transformation brings fruity, citrusy and grassy flavors and aromas, awakening a whole new beer. It’s Farm(house) Fresh! Click for the full backstory

ABV:7.5%
IBUS: 2
Cases Produced: 15
Malt: Weyerman Pilsner, Weyerman Acidulated, Rahr White Wheat, Malpass Wheat, Flaked Oats
Hops: Aged Lambic Blend Hops
Yeast: Saccharomyces, Lactobacillus and Brettanomyces
Barrels: French Oak
Food pairings: grilled salmon with crispy shaved brussel sprouts, herbed chevre, blueberry and raspberry trifle

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Farm Fresh
Back Story

Raspberry 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 2nd use charred American oak barrels that formerly held bourbon with Oregon raspberries to provide tart and sweet flavors that marry with the mild oak and funkadelic yeast complexities. Ya dig? Click for the full backstory

ABV:8.2%
IBUS: 4
Cases Produced: 180
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 Hops
Yeast: Saccharomyces, Lactobacillus and Brettanomyces
Barrels: French Oak
Food pairings: steamed mussels with white wine and shallots, marscapone on crostini with fresh raspberries, black forest cake

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Raspberry Parliament
Back Story

Four Merchants


We searched the high seas for just the right spices to complement our rich and complex Four Brothers Quad. Matured for nearly a year in red wine barrels, this mahogany hued, dry, and slightly vinous, trappist-inspired ale is a mosaic of aromas and flavors worthy of your contemplation and introspection. Click for the full backstory

ABV:11.0%
IBUS: 22
Cases Produced: 40
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
Barrels: Oregon Pinot Noir
Food pairings: braised Pork loin with rosemary, aged gouda, figgy pudding

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Four Merchants
Back Story

Rhino Suit '18


Rhino Suit was the first spirits-barrel-aged beer we released at Alesong (way back in the winter of 2016!), but remains one of our favorites. This year’s rendition of our imperial milk stout was matured in freshly emptied Heaven Hill bourbon barrels to add velvety layers of vanilla and coconut to the sweet and chocolatey malt flavors of the base stout. Click for the full backstory

ABV:12.5%
IBUS: 31
Cases Produced: 380
Malt: Simpson Golden Promise, Rahr 2-row pale, Flaked Oats, Weyerman Light Munich Malt, Weyerman Caramunich II, Honey Malt, Simpson Chocolate malt, Simpson Coffee Malt, Roasted Barley, Black Malt, Weyerman Carafa III, Simpson Crystal 80 and 15, Simpson DRC, Lactose, Brown Sugar
Hops: Magnum
Yeast: Saccharomyces
Barrels: Freshly emptied Heaven Hill Bourbon
Food pairings: cocoa braised lamb shoulder, foie gras, aged parmesan, flourless chocolate cake with cherries

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Rhino Suit '18
Back Story
 
 
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Summer 2018


Summer 2018


August is almost here and we’re in the heart of a beautiful, sunny, Oregon summer.  If you’re anything like us, you think it’s perfect beer drinking weather and we’re here to help you make the most of it with five delicious and tempting barrel-aged beers coming for you! Click on any of the photos for more details on each beer and head over to our blog for the backstory on each. Make sure you're to check out our new club options, and become a member of our Blender's Circle if you want to have access to all of them!  August 18th is the official release at our tasting room, so mark your calendars! In the meantime, make sure you're in our Blender’s Circle to be kept in the know on all coming releases and happenings!

Gose Añejo


Inspired by the classic margarita, this beer started as a tart gose-style ale brewed with lime and sea salt and aged in freshly emptied extra añejo tequila barrels from Suerte tequila to contribute an earthy and smoky depth. Finished on lime and orange peels, this beer is complex and refreshing, begging you to fill your glass, close your eyes and imagine you’re on the beach in Sayulita! Click for the full backstory

ABV:7.0%
IBUS: 9
Cases Produced: 200
Malt: Rahr 2-row, White Wheat, Raw, Malpass Raw Wheat, Crisp Torrified Wheat, Weyerman Acidulated malt
Hops: Mandarina Bavaria, Saphir
Yeast: Saccharomyces, Lactobaccilus
Barrels: Freshly emptied Suerte Extra Añejo Tequila
Food pairings: pollo tacos with salsa verde, queso fresco, lime cheesecake with raspberry sauce

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Gose Añejo
Back Story

French 75


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

ABV:8.8%
IBUS: 20
Cases Produced: 120
Malt: Castle Pils, Mecca Grade Pelton, Mecca Grade Opal, Mecca Grade Rimrock, Rahr White Wheat, Rahr Raw Wheat, Weyerman Acidulated, Crisp Torrified Wheat
Hops: Centennial, Amarillo, Huell melon, Mandarina Bavaria
Yeast: Saccharomyces and blend of Brettanomyces
Barrels: Freshly emptied Old Tom Gin
Food pairings: flat iron steak with chimichurri and blue cheese potatoes, aged gouda, spice cake with cinnamon struesel

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French 75
Back Story

Pomme


A rustic autumn farmhouse ale aged in oak for 18 months then refermented on a blend of three different cider apples from Detering Orchards, this dark golden-colored beer is bursting with fresh apple aromas and hints of baking spice beneath. Mild acidity quenches the palate and rounds out the juicy apple impact of this French cider-inspired hybrid ale. Click for the full backstory

ABV:7.6%
IBUS: 10
Cases Produced: 115
Malt: Rahr 2-row, Weyerman pils, Rahr malted wheat, Malpass Raw wheat, Flaked Rye, Weyerman Munich, Weyerman Caramunich, Crystal Rye, Crystal 60
Hops: CTZ, Vanguard, Huell Melon
Yeast: Saccharomyces, Brettanomyces
Barrels: French Oak
Food pairings: smoked bratwurst with spaetzle, sharp cheddar, blackberry marscapone and ginger snap icebox cake

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Pomme
Back Story
 

Señor Rhino


Inspired by Mexican hot chocolate, this bourbon-barrel-aged ale has a melange of rich cocoa and spicy cinnamon aromas with background notes of sweet vanilla. Señor Rhino also has a surprise on the finish with a sneaky hint of heat from roasted ancho chiles that provide the perfect complement to the full-bodied decadent flavors. Click for the full backstory

ABV:12.5%
IBUS: 23
Cases Produced: 40
Malt: Rahr 2-row, Simpson Golden Promise, Weyerman Munich, Weyerman Caramunich, Gambrinus Honey Malt, Crisp Pale Chocolate, Simpson Chocolate, Simpson Roasted Barley, Simpson DRC, Simpson Light Crystal, Simpson Coffee Malt, Patagonia Perla Negra, Black Malt, Flaked Oats
Hops: Chinook, Huell Melon
Yeast: Saccharomyces
Barrels: Freshly emptied Heaven Hill Bourbon
Food pairings: roasted Pheasant with mole sauce, fresh goat cheese, tres leches cake

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Señor Rhino
Back Story

Visions


A nod to Bob Dylan’s classic ode to the impossible and fleeting pursuit of perfection, Visions is a blended mixed culture ale that was matured in French Oak barrels for nearly a year and then bottle conditioned with Muscat Grape juice. Bright golden in color with pleasant fruity aromas of Asian pear, citrus blossoms, and ripe melon, this beer ends with mild zip of tartness balancing all of the elements. Click for the full backstory

ABV:6.5%
IBUS: 10
Cases Produced: 120
Malt: Weyerman Pils, Malpass Raw Wheat, Rahr White Wheat, Weyerman Acidulated, Torrified Wheat, Flaked Oats
Hops: Lambic Blend Aged Hops
Yeast: Blend of Brettanomyces, Lactobaccilus
Food pairings: grilled whole chicken, cobb salad, brie, sponge cake with blueberries and raspberries

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Visions
Back Story
 
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Spring 2018


Spring 2018


Spring has sprung in the Willamette Valley and we couldn't be more excited to spend these wonderful sunny days on our patio with you!  For this release we're debuting our latest wine/beer hybrid made with Pinot Noir grapes from Benton Lane Winery and a couple new versions of fan favorites: Touch of Brett and Raspberry Gose!  All three of these beers pair perfectly with a warm summer evening in good company!  Click on any of the photos for more details on each beer and head over to our blog for the backstory on each.  And make sure you're on the mailing list if you want to have access to all of them!  May 27th is the official release at our tasting room, so mark your calendars!

Touch of Brett Mandarina


This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts, lending tropical fruit and spicy aromas. After aging, it was dry-hopped liberally with Mandarina Bavaria hops to complement the ripe pineapple, mango, grapefruit, and rose-like flavors that evolved during the aging time.Click for the full backstory

ABV:8.5%
IBUS: 23
Cases Produced: 240
Malt: Mecca Grade Pelton, Weyerman Pilsner, Weyerman Acidulated, Mecca Grade Wickiup Wheat, Malpass Wheat, Crisp Torrified Wheat, Mecca Grade Metolius, Weyerman Rye, Flaked Oats
Hops: Centennial, Huell Melon, Mosaic, Mandarina Bavaria
Microbes: Brettanomyces Blend
Barrels: French Oak
Food pairings: Rosemary roasted chicken, fresh Burrata cheese, pineapple upside down cake

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Touch of Brett Mandarina
Back Story

Raspberry Gose


Crafted with coriander and sea salt, our gose-style ale went through a secondary fermentation on raspberries. Deep magenta-colored and bursting with juiciness, our gose has just the right acidic and saline balance to refresh you on a hot summer day.Click for the full backstory

ABV:4.9%
IBUS: 9
Cases Produced: 120
Malt: Rahr 2-Row, Rahr White Wheat, Rahr White Wheat, Malpass White Wheat, Crisp Torrified Wheat, Weyerman Acidulated, Flaked Oats
Hops: Centennial, Sorachi Ace
Microbes: Saccharomyces, Lactobacillus Bacteria
Fruit: 1 lb / gal Stahlbush Island Farms Raspberries
Food pairings: Lobster, Spinach Salad with Blue Cheese, Mascarpone, Vanilla Panna Cotta

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Raspberry Gose
Back Story

Terroir Pinot Noir


Continuing our series of wine grape-matured farmhouse ales, this deep crimson-colored beer underwent a second fermentation on 2017 Pinot Noir must from Benton-Lane Winery and has notes of dark berries and dried fruit, with a subtle earthiness on the finish. It ends with firm acidity intertwined with a soft berry sweetness.Click for the full backstory

ABV:9.7%
IBUS: 5
Cases Produced: 40
Malt: Weyerman Pilsner, Rahr White Wheat, Malpass Raw Wheat, Flaked Oats
Hops: Aged Lambic Blend
Microbes: Saccharomyces, Brettanomyces, Natural Yeasts and Bacteria
Barrels: French Oak
Fruit: 5 lbs / gal Crushed and Destemmed Whole Cluster Pinot Noir from Benton Lane Winery
Food pairings: Grilled Lamb Chops with Pinot Noir Reduction, Asiago Cheese, Dark Chocolate Torte

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Terroir Pinot Noir
Back Story

Canniversary Collaboration IPA


At Alesong, we don’t make particularly hop-forward beers, but it’s our birthday so we’ll do what we want! For 2018, we are celebrating 2 years of friendship and success by brewing this delicious “IPA-flavored” IPA in collaboration with Block 15. Enjoy!Click for the full backstory

ABV:7.3%
Haze: Low/Med
Cases Produced: 100
Hops: Columbus, Simcoe, Chinook, Amarillo, Belma, Motueka, Waimea
Microbes: Saccharomyces
Food pairings: Burger with blue cheese, sharp cheddar, carrot cake with cream cheese frosting

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Canniversary Collaboration IPA
Back Story
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Winter 2018


Winter 2018


We’re a few weeks into the New Year so it’s just about time to give up on those resolutions and start enjoying ourselves again, right?!  Just kidding, we know none of our community would ever do something so ill-advised as to give up beer… Nonetheless, we’ve got just the thing to help brighten up these cold dark winter months: another beer release!  Click on any of the photos for more details on each beer and head over to our blog for the backstory on each.  And make sure you're on the mailing list if you want to have access to all of them!  February 11th is the official release at our tasting room, so mark your calendars!

Rackhouse Reserve


Imperial stout aged over one year in a combination of rum, bourbon and whiskey barrels. We searched our rackhouse for our finest spirits barrel-aged imperial stouts and created a blend that oozes with velvety aromas of vanilla, coconut, and oak layered on top of decadent flavors of brown sugar, warm brownies and dark cocoa. Click for the full backstory

ABV:11.4%
IBUS: 31
Cases Produced: 200
Malt: Simpson Golden Promise, Rahr 2-row, Weyerman Munich, Weyerman Caramunich, Gambrinus Honey, Simpson Chocolate, Simpson DRC, Simpson Coffee Malt, Simpson Crystal Light, Roasted Barley, Black Malt, Flaked Oats, Lactose, Brown Sugar
Hops: Magnum, Kazbek, Heull Melon
Yeast: Saccharomyces
Barrels: Jamaican rum, Old Forester, Woodford Reserve, Early Times
Food pairings: Beef tenderloin, chicken mole, parmesan reggiano, raspberry mousse cake

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Rackhouse Reserve
Back Story

Four Pirates


Teaming up with Good Bugs Fermentation Project and Inland Island Yeast, we created a Belgian-style Quad fermented with a unique Belgian yeast blend. We custom blended it with a one year-old Quad aged in Rum barrels from our cellars. Four Pirates is loaded with notes of caramel, fig, ripe fruit, and brown sugar punctuated by spicy cinnamon, mild banana and ripe pear aromas.Click for the full backstory

ABV:11.1%
IBUS: 22
Cases Produced: 150
Malt: Rahr 2-row, Weyerman Pilsner, Weyerman Carafoam, Flaked Oats, Castle Special B, Rahr White Wheat, Crisp Torrified wheat, Weyerman Acidulated, Gambrinus honey malt
Hops: Progress, Sterling, Saphir
Yeast: Saccharomyces
Barrels: Freshly emptied Jamaican rum
Food pairings: A fine cigar, carbonade flamande, wash rind abbey cheese, bananas foster

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Four Pirates
Back Story

Kentucky Kilt


Kentucky Kilt is our malt-forward Scotch Ale that was matured for nearly a year in bourbon and whiskey barrels. Deep vanilla aromas envelope this dark amber ale, while hints of ripe fruit, oak, and toffee round out this unique and complex barrel-aged blend.Click for the full backstory

ABV:9.5%
IBUS: 25
Cases Produced: 40
Malt: Simpson Golden Promise, Simpson DRC, crisp dextrin malt, Weyerman Carafa III, roasted barley, brown sugar
Hops: Magnum, Cascade
Yeast: Saccharomyces
Barrels: Old Forester bourbon and American whiskey
Food pairings: Haggis, cheddar bratwurst, aged Gouda, pear fritters with vanilla bean ice cream

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Kentucky Kilt
Back Story
 

Pêche


Ripe stone fruit aromas waft from this wild-fermented and hazy farmhouse ale. Flavors of a fresh, juicy peach intertwine with an earthy yeast complexity, and finish with a light-bodied zip of acidity. Let this fresh squeezed reminder of summer roll down your chin as you contemplate the next bottle. Click for the full backstory

ABV:6.9%
IBUS: 22
Cases Produced: 190
Malt: Rahr 2-row, Weyerman Munich, Weyerman Acidulated, Castle Carablond, Malpass raw wheat
Hops: Lambic Blend, Vanguard
Yeast: Saccharomyces, blend of brettanomyces and lactobacillus
Barrels: French Oak
Fruit: 2 lbs/gal Detering Orchards Veteran Peaches
Food pairings: Grilled pork loin, roasted chicken salad, brie en croute, angel food cake with mandarin oranges

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Pêche
Back Story

White


Alesong White is a classic Belgian-style witbier brewed with locally grown wheat and a touch of oats. Laced with orange peel, coriander and chamomile, this hazy, pale beer begins with citrusy and floral aromas that give way to a refreshingly crisp finish. Click for the full backstory

ABV:4.8%
IBUS: 10
Cases Produced: 250
Malt: Weyerman pilsner, Rahr white wheat, Malpass raw wheat, flaked oats, Weyerman acidulated malt
Hops: Mandarina Bavaria, Heull Melon
Yeast: Saccharomyces
Food pairings: Moules frites, poached salmon, marscapone, panna cotta with candied orange peel

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White
Back Story
 
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Fall 2017


Fall 2017


Fall in Oregon is one of the best times of year!  The leaves turn, the air is getting crisp, and Duck football is in full swing!  Oh, and it's time for some new beers!  We’re stoked to have some awesome fall beers that reflect both the fruits of this year’s harvest and some wintry themed darker beers that go superbly with a warm fire now that the rainy season is upon us! 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!  November 19th is the official release at our new tasting room, so mark your calendars!

 

Terroir: Pinot Gris


The third in our series of wine grape-matured farmhouse ales, Terroir celebrates the grape harvest in the Southern Willamette Valley and the closing of another successful year. Freshly pressed 2016 Pinot Gris juice from King Estate Winery was added to this farmhouse ale to add underlying aromas of honey and pear with bright citrusy flavors of orange, and meyer lemon. Toast the upcoming holiday season with a taste of Oregon terroir. Click for the full backstory

ABV:7.1%
IBUS: 18
Cases Produced: 250
Malt: Castle Pils, Weyerman Pils, Weyerman Acidulated, Rahr White Wheat, Malpass raw wheat, Crisp Torrified Wheat, Weyerman Carafoam, Flaked Oats
Hops: Lambic blend aged hops, Lemon Drop, Huell Melon
Yeast: Blend of Brettanomyces
Barrels: Oregon Pinot Noir
Fruit: 90 gal freshly pressed Oregon Pinot Gris
Food pairings: Sauteed grouper with lemon and capers, roasted chicken salad, herbed goat cheese, cinnamon apple pie

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Terroir: Pinot Gris
Back Story

Apricot Sky


After nearly a year aging in oak and acacia barrels with Brettanomyces, this petite blond ale was matured on apricots. Tart, crisp, and lively, this refreshing beer is packed with juicy stone fruit flavors and finishes with a lingering acidity.Click for the full backstory

ABV:5.2%
IBUS: 1
Cases Produced: 50
Malt: Rahr 2-row, Rahr White Wheat, Weyerman Acidulated, Malpass Raw Wheat
Hops: Lambic blend aged hops
Yeast: Blend of Lactobacillus and Brettanomyces
Barrels: Oregon Pinot Noir and Chardonnay
Fruit: 1lb/Gal Apricots
Food pairings: Fish tacos with mango salsa, buffalo mozzarella, fresh fruit cobbler, berries and cream

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Apricot Sky
Back Story
 
 

Vanilla Rhino Suit


Imperial Stout aged 12 months in a blend of bourbon barrels and finished on Singing Dog’s Indonesian Vanilla beans and Chocolate Alchemy’s Honduran Cacao beans. Velvety aromas of vanilla, coconut and oak layer on top of flavors of dark cocoa and sweet vanilla, finishing in a symphony of bourbon-barrel-aged deliciousness.Click for the full backstory-

ABV:11.0%
IBUS: 31
Cases Produced: 250
Malt: Simpson Golden Promise, Rahr 2-row, Weyerman Munich I, Weyerman Caramunich II, Simposn DRC, Simpson Light Crystal, Gambrinus Honey, Simpson Coffee, Patagonia Perla Negra, Simpson Chocolate, Crisp Black Malt, Simpson roasted barley, flaked oats
Hops: Magnum, Kazbek, Huell Melon
Yeast: Saccharomyces
Barrels: Freshly emptied Old Forester, Early Times, and Woodford Reserve bourbon
Food pairings: Smoked Venison, Aged Parmesan, Dark Chocolate Raspberry Mousse Cake

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Vanilla Rhino Suit
Back Story
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dubbel


Let the quiet calm of abbey life envelope you as you contemplate this deep amber-colored, Belgian-style dubbel in front of a crackling fire. Malty notes of dark fruit, caramel, and cocoa punctuate the aroma while flavors of fruity and spicy Belgian yeast give way to a clean, medium-bodied finish. Click for the full backstory

ABV:7.1%
IBUS: 24
Cases Produced: 200
Malt: Weyerman Pilsner, Rahr 2-row, Weyerman Abbey Malt, Weyerman Carafoam, Castle Special B, Rahr White Wheat, Crisp Torrified Wheat, Weyerman Acidulated, Weyerman Caramunich II
Hops: Progress, Sterling, Saphir
Yeast: Saccharomyces (Inland Island Monk Ale II and Gnome Ale blend)
Food pairings: Rosemary crusted rib roast, washed-rind Chimay Premiere cheese, chocolate bread pudding

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Dubbel
Back Story
 
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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. Click for the full backstory

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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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. Click for the full backstory

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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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. Click for the full backstory

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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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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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. Click for the full backstory

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Retail Partners


Retail Partners


While our beer is produced in only limited quantities, we do strive to sell some through better beer retailers and restaurants so more people can try it!  Not all beers will make it to this channel and not much volume of anything so joining our club is your best bet to guarantee access, but the partners we've delivered beer to in the last month or so are listed below:

Portland

Arch Bridge Taphouse
Bailey's Taproom
Beaumont Market
Beermongers
Beer O'Clock
Belmont Station
Cedar Mill Liquor
Green Zebra Grocery
Growler Guys
Imperial Bottleshop
John's Marketplace
Loyal Legion
Mcmenamins 23rd Ave Bottle Shop
Market of Choice
New Seasons Market
Roscoe's
Saraveza
Tin Bucket
The Thirsty Sasquatch (Vancouver)
Uptown Market
Zupans

Distributors

CA Distribution is handled by
Artisan Distributing

CO Distribution is handled by
Crooked Stave Artisans

B.C. distribution is handled by
Copper & Theory

We also occasionally send small quantities of beer to Tavour

Eugene

16 Tons
Beergarden
Bier Stein
Capella Market
Market of Choice
New Frontier Market
Provisions Market
Public House
Sundance Natural Foods
Tap and Growler
The Bier Stein

Other oregon

Corvallis Brewing Supply
Les Caves - Corvallis
Bellhop - Corvallis
Beerworks - Medford

Bend

Broken Top Bottle Shop
Market of Choice
Platypus Pub and Bottle Shop

 

 

Washington

Beer Junction
Bottleworks
Brouwers
Chuck's Hop Shop
Downtown Spirits
Edison City Alehouse
Elizabeth Station
Full Throttle Bottles
Grand Mound Liquor
Hop and Hound
Masonry Fremont
Mammoth
Pint Defiance
Special Brews
Teku Tavern
The Bine Beer & Food
The Dane
Whole Foods