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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.  Being 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

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May 2019 Club Release


May 2019 Club Release


If you’re looking for the best way to get your hands on all the beers we release here at Alesong, our Blender’s Circle is your best bet. Every quarter member’s receive an automatic shipment of all the latest releases including access to the small blend we do each quarter that is only available in bottles for our membership.

These are for our Spring club release, sign up here or in the tasting room to get your hands on all five of this quarter’s beers. These will be available starting May 18th at the tasting room!

Terroir Chardonnay


Continuing our series of wine grape-matured farmhouse ales, this bright golden-colored beer underwent a second fermentation on 2017 Chardonnay juice from Iris Vineyards and has notes of peach, honey and tropical fruit with subtle oak on the finish. It ends with medium acidity intertwined with a soft citrus peel note. Click for the full backstory

ABV: 7.2%
IBUS: 5
Cases Produced: 180
Malt: Weyerman Pils, Weyerman Acidulated, Weyerman Carafoam, Crisp torrified wheat, Rahr white wheat, Malpass Raw wheat, flaked oats
Hops: aged lambic hops, Huell Melon
Microbes: Saccharomyces, blend of Brettanomyces and Lactobacillus
Barrels: French Oak
Fruit: Fresh pressed chardonnay juice
Food pairings: Shrimp ceviche, butter poached salmon, manchego cheese, lemon chiffon cake

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Terroir: Chardonnay

Common Nectar


Our second collaboration blend with The Commons Brewery was matured on locally grown, whole Yellow Nectarines from Detering Orchards. Aromatic and juicy stone fruit notes balance the firm acidity of this mixed-culture ale. Despite a perceived medium-full body sweetness from the nectarine refermentation, Common Nectar finishes crisp and dry. Click for the full backstory

ABV: 6.2%
IBUS: 2
Cases Produced: 240
Malt: Weyerman Pils, Malpass Raw Wheat, Bobs Red Mill 5 grain rolled cereal
Hops: Magnum
Microbes: Saccharomyces, blend of Brettanomyces and Lactobacillus
Barrels: French Oak
Fruit: Whole Yellow Nectarines
Food pairings: Carolina barbecue sliders, burrata with aged olive oil and sea salt, rice pudding with cinnamon and vanilla cream

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Common Nectar

Kind of Blue



Older Vintages
2017
Our light-bodied Belgian ale was matured on two varieties of blueberries grown next door at King Estate Winery, yielding a deep magenta color and bursting berry aroma. The oak aging layers in hints of vanilla and dry tannic notes while the secondary berry fermentation adds a firm acidity and complexity that will continue to develop and evolve over time. Click for the full backstory

ABV:6.9%
IBUS: 5
Cases Produced: 140
Malt: Rahr 2-row, Weyerman Pils, Weyerman acidulated, Rahr white wheat, Malpass raw wheat, flaked oats
Hops: Aged French Triskel
Yeast: Saccharomyces, blend of Lactobacillus and Brettanomyces
Barrels: French oak, Oregon Pinot Noir
Special Ingredients: 2 lbs/gal. whole Oregon 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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Kind of Blue
 

Touch of Brett: Old Tom



Older Vintages
2016 Touch of Brett
2017 Touch of Brett: Mosaic
2018 Touch of Brett: Mandarina
This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts, lending tropical fruit and spicy aromas and then further matured in Old Tom Gin barrels for nearly 9 months with Brettanomyces lending flavors of citrus, juniper and pepper-like notes. Click for the full backstory

ABV:9.3%
IBUS: 23
Cases Produced: 80
Malt: Mecca grade Pelton, Mecca grade Wickiup wheat, Malpass raw wheat, Mecca Grade Metolius, Mecca Grade Rimrock Rye, Weyerman acidulated malt, flaked oats
Hops: Chinook, Mandarina Bavaria, Mosaic, Galaxy
Microbes: Brettanomyces Blend
Barrels: Old Tom Gin Barrels
Food pairings: Roast leg of lamb with juniper berries and rosemary, Chevre with black peppercorn, crepes with strawberries and orange zest whipped cream

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Touch of Brett: Old Tom

Touch of Brett: Galaxy

Older Vintages 2016 Touch of Brett | 2017 Touch of Brett: Mosaic | 2018 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 Galaxy hops, adding juicy layers of pineapple, peach and passionfruit. Join us on the journey as the hops and brettanomyces yeast evolve together over time. Click for the full backstory

ABV:7.2%
IBUS: 23
Cases Produced: 270
Malt: Mecca grade Pelton, Mecca grade Wickiup wheat, Malpass raw wheat, Mecca Grade Metolius, Mecca Grade Rimrock Rye, Weyerman acidulated malt, flaked oats
Hops: Chinook, Mandarina Bavaria, Mosaic, Galaxy
Microbes: Brettanomyces Blend
Barrels: French Oak
Food pairings: Roasted Rosemary Chicken, Aged Gouda cheese, Pineapple upside down cake

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Touch of Brett: Galaxy
 
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All Releases


All Releases


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

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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Bailey's Joy

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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Cherry Parliament

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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Cocoa Maestro

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

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

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

French 75



Older Vintages
2017
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

Friend in Commons


Our first of two collaborations with The Commons Brewery resulted in this tart, mixed-culture farmhouse ale matured for nearly two years and then dry hopped with Citra. Friend in Commons is a ‘beetje’ tribute to the wonderful folks at The Commons. If you know, you know. Click for the full backstory

ABV: 6.1%
IBUS: 2
Cases Produced: 60
Malt: Weyerman Pils, Malpass wheat, Bob's Red Mill 5 grain cereal
Hops: Magnum, dry hopped with Citra
Microbes: Brettanomyces Clausenii
Barrels: French Oak
Food pairings: Citrus braised lamb shank, seared scallops, brie, panna cotta with blood orange sauce

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Friend in Commons

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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Gin Hop Farm

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

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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Hop Farm

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

Kriek


Robed in bright vermillion and with an aroma reminiscent of fresh cherry pie, our Kriek is a humble nod to Belgian Lambic brewers who craft these tart, fruity and complex beers. Ours was matured with a blend of two different Oregon-grown cherries that burst from the glass to provide a luscious, sweet and sour experience. Click for the full backstory

ABV: 7.8%
IBUS: 2
Cases Produced: 200
Malt: Weyerman pils, Weyerman acidulated malt, Rahr white wheat, Malpass wheat
Hops: Aged Lambic Blend Hops
Microbes: Saccharomyces, blend of Brettanomyces and Lactobacillus
Barrels: French Oak
Fruit: Whole Oregon Lambert and Montmorency cherries
Food pairings: Grilled pork tenderloin, dungeness crab, honey glazed carrots, fresh chevre, dark chocolate truffles

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Kriek

Maestro



Older Vintages
2017
Barleywine ales have often been considered the dean of beer styles, and our Maestro is no exception. Aged in freshly emptied Heaven Hill bourbon 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: 14.9%
IBUS: 31
Cases Produced: 140
Malt: Simpson golden promise, flaked oats
Hops: Chinook, Centennial, Sterling
Microbes: Saccharomyces
Barrels: Heaven Hill Bourbon
Food pairings: Braised beef cheek, Rogue Creamery Caveman blue cheese, chocolate hazelnut torte

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Maestro

Mocha Rhino Suit



Older Vintages
2017
A blend of imperial stouts aged over 10 months in Heaven Hill bourbon barrels and finished on hand-selected and freshly roasted coffee and cacao beans from the local artisans at Slightly Coffee Roasters and Chocolate Alchemy. Velvety layers of vanilla and coconut marry with dark cocoa and roasty coffee flavors for a decadent treat any time of day. Click for the full backstory

ABV: 13.3%
IBUS: 31
Cases Produced: 220
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
Hops: Chinook and Cascade
Microbes: Saccharomyces
Barrels: Heaven Hill Bourbon
Special Ingredients: Lactose, brown sugar, Slightly 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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Mocha Rhino Suit

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

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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Pinot Spontanée

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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Plum in Love

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

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

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

Rhino Suit



Older Vintages
2016
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

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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Saison Du Vin '16

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

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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Shake Your Tree

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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Tangled up in Blueberry

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

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

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

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

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