Eugene Beer Week: In review

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Eugene Beer Week: In review

Holy cow did this week go by fast! It was an absolute treat to be able to participate again this year and really see how much the Eugene beer scene has grown in the past year. Every year the organization gets better and better and we just wanted to take a second to throw a shoutout to everyone involved, and review some of Alesong’s highlights.

Bier Stein hosted yet another stellar invitational and gave us an opportunity to showcase two of our five new spring release beers - Common Nectar and Touch of Brett Galaxy. Matt even got a chance to support the Cascade Raptor Center with some time in the dunk tank (check social media for those pics… seriously). It was an awesome sunny day packed with wholesome industry chats and flavors from all over. It was a great way to start of the week.

Just the next morning we had quite the day here at the tasting room with our 3rd anniversary party and Canniversary IPA release. We couldn’t have asked for better birthday weather, and clocked in one of the busiest days in Alesong history. Matt and his family were offering free ice cream for a big chunk of the day and cans flew fast. Big thanks to everyone who came out and made it easily our best anniversary yet, can’t wait for next year.

To continue the collaboration with Sunriver, Monday night we showcased beers from each of our archives alongside their top notch kitchen skills for the first beer pairing dinner at their new Oakway pub location. Placed quietly upstairs from open pub, this was one of the most well put together dinners we’ve had the pleasure of being a part of. It was quite the feat to see their kitchen pull off and we can’t wait for the next one. Thanks to Sunriver for working with us and to everyone that came out!

And finally, we capped the week with the largest ever tap takeover of Alesong beers at Beergarden with 12 beers on tap and revealed our collab with ColdFire to be released next year. Check the video below for more details and we’ll see you next year! Cheers!

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3rd Canniversary Collaboration IPA

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3rd Canniversary Collaboration IPA

To celebrate three years of making delicious beers, we once again turned to our off-brand idea of making awesome IPAs and packaging them in cans. Hey, we like IPA as well, and it's our birthday, so we'll do what we want.

For the 2019 Canniversary edition we sought out our buds at Sunriver Brewing, winner of many awards for their delicious beers, especially of the hoppy variety. Working with the Sunriver team was great, especially because we got to design the recipe with former Block 15 brewers, the place that we currently make our wort. Adam and Aaron were tasked with helping create and brew the recipe from our template and discussions.  And we think they knocked it out of the park.

To play on the idea of our 3rd Anniversary we, of course, had to triple dry hop it (TDH, Bro!), but we didn't stop there. There are three malts, and three hops strains… all in three different forms.  Hop extract was used in the boil, hop pellets were used in the hot side and the dry hopping, and then the new Cryo hops were used in the dry hop.  The crew over there crawled up on the fermenter three times to add aromatic hops to the batch lending a great pungent aroma.

The hops we used were Citra, Simcoe, and Strata, a new aroma variety hop. The combo of these hops gives great notes of citus, tropical aromas of passionfruit and mango with a resiny and dank overlay that we in the northwest love.  The body is light and the bitterness is medium, lending to the great drinkability of this aromatic American IPA. It is 6.8% abv and 68 IBUs. We only have 40 cases, which will go fast.  Stop in for a glass on draft or pick up a 4 pack to go before it's gone until next year!

Cans are available now to club members, and then to the public come our 3rd Anniversary party Sunday June 2nd. We’ll be having marche pizza and beer on the patio accompanied by FREE ice cream :D, its a good old fashion ice cream social.

See you then!

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Get to Know: Terroir Chardonnay

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Get to Know: Terroir Chardonnay

With barrels lining the walls, and wine verbiage scattered throughout our menu, it’s no surprise to us when guests are amazed to discover that we are a brewery. Being the only brewery on a highway surrounded by vineyards we’ve become accustomed to it. It makes sense that people would mistake us for our vintner cousins when our processes aren’t entirely dissimilar from the wine making process. Sometimes it seems that all we’re missing is the grapes, and sometimes we aren’t missing them at all.

We’ve been interested in the melding of beer and wine since the beginning and have released a number hybrids over the past couple years, so we are very excited to introduce another in our May release! With our hybrids , not only do we get to create something unique blurring the lines between two beverage worlds, but our hybrids also give us a great opportunity to highlight local fruit in our valley.

To continue our Terroir series —showcasing the local ingredients, climate, terrain and processes of our region— we worked with Chalice vineyards up the road at Iris to get our hands on some Chardonnay. Terroir: Chardonnay started as a blonde farmhouse ale that then underwent a second fermentation on fresh pressed Chardonnay juice from the 2017 vintage and then used 2018 vintage juice as the conditioning sugar for packaging. This beer carries 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. With tons of chardonnay character, this beer pairs well with anything chardonnay would. It’ll be great for your summer dinners on the patio!

Cheers!

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Get to Know: Touch of Brett Galaxy

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Get to Know: Touch of Brett Galaxy

When we started brewing back in 2016, one of the first brews we crafted was Touch of Brett, which was an entirely Brettanomyces fermented farmhouse ale that we later dry-hopped with Citra hops. That beer was lucky enough to take home a gold medal at the 2016 Great American Beer Festival in the Brett beer category, and so began our Touch of Brett lineage. In 2017, we were honored to win yet again at GABF a bronze medal in the Brett beer category for Touch of Brett: Mosaic, our second installment in the series. Of course, we couldn’t stop there, and last year we released Touch of Brett: Mandarina and were humbled to take home a bronze medal in the Brett beer category at 2018’s GABF.

This year, to keep the series going, we are introducing Touch of Brett: Galaxy, a dry French-style saison aged in French oak barrels. The beer was primarily fermented with Brettanomyces yeast and dry-hopped liberally with Galaxy, an Australian hop varietal that lends notes of pineapple, peach and passionfruit to the beer. The beer finishes dry and crisp over tropical fruit and spicy aromas picked up from the yeast during fermentation.

 Look for this beer at our May 18th-19th release, and keep an eye out for details on the rest of the beers to come!

Cheers!

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Get to Know: Kind of Blue

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Get to Know: Kind of Blue

Hey all, Matthew here for my first blog post and couldn’t be more excited to introduce a tribute to one of my favorites from the Alesong archive: Kind of blue. All the way back in April of 2016 we brewed a light-bodied Belgian style ale with blueberries, aged in french oak that had been previously used for Anne Amie Vineyards Pinot Noir. Looking back, it was one of our favorite uses of the fruit and with the opportunity to snag some blueberries from our neighbors over at King Estate, we decided to embark on a recreation of sorts with our next version of Kind of Blue to be included in our Spring release May 18th-19th. 

Once we brewed the base for this beer, we barreled it down into French oak barrels with over 2lbs/gal of whole Oregon blueberries. Over the long maturation process, the ale picked up a ton of wonderful color and aroma from the blueberries as well as all of those signature notes we love and crave from our seasoned oak. After some excruciating sensory tasting, we decided they were ready for blending and barreled it all up into one of our stainless fermenters with another generous portion of blueberries for secondary fermentation. As always this beer was 100% bottle carbonated and conditioned for about 8 weeks prior to its release! 

Kind of Blue pours a vibrant crimson with tight carbonation. The aroma is of ripe blueberries and oak vanillin, with a faint, kind compliment of brettanomyces. Bursts of blueberry flavor sit beautifully on top our complex but subtle Belgian base and intertwine with a pleasant but very present acidity that lingers on the pallet.

Cheers!

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