Well, Marché has officially sent their wood-fired pizza oven to Alesong beer camp for the summer! Outside our tasting room, Marché will be sharing their delicious pizza creations to complement our beers. Started back in 1998 inspired by French cuisine to bring fresh, seasonal and regional foods to the people of Eugene, Marché's goal to produce a high-quality product aligns so well with what we do here at Alesong that we’re thrilled to have them. And of course, we can’t forget what a good combo pizza and beer make! On the menu are a white pie and a red pie with alternating toppings to choose from. They’re here Friday 4-8 and Saturday and Sunday 12-8, and our tasting room hours are still 12-8 Thursday through Monday for the summer. Come enjoy a slice with your beer on our patio this summer!
For all members (no minimum purchase) -
- 10% discount on all pre-ordered beers!
- Portland and Seattle remote pickup parties!
- First access to our canned Anniversary IPA collaboration with Block 15 ahead of the June 9th public release (Oregon only)
And with 6 item minimum preorder -
- Free entry to the release party with significant other and one taster flight with pairing
- 10% discount for all tasting room purchases until the next release
- 1 Free taster flight per tasting room visit
Also a couple new club tiers in the works! Stay tuned!
Two years. Two years! It seems like just yesterday we had the idea to start a barrel focused brewery located in the southern end of the Willamette Valley Wine region. But just as kids grow up too fast, or your college years fly by or retirement inches closer, we too find the days zip by, and change comes faster than ever. Luckily (or not!) we are just toddlers and have every intention of avoiding the 'terrible-twos'.
After we navigated our first year of business, we chose to make a celebratory beer that would be a little 'off-brand' for us. Most breweries tend to make a special barrel-aged concoction to mark the occasion, but we already do that as the day to day operation. Instead, we thought we'd take the opportunity to make a hoppy beer, and put it in a can no less. I mean, we do love a good IPA! Year one was a big American Double IPA that, as you might imagine, sold fast. This year, however, we thought we'd up the ante and turn our anniversary, no can-niversary, into a chance to work and collaborate with friends— especially our friends who are killing it in the hopped-up beer world. We hope to choose and invite a new brewing buddy each year to be collaborate and offer up a hoppy IPA-ish beer at least once a year. This year, it seemed most appropriate to work with our friends at Block 15. If you haven't had their Sticky Hands, or other rotating canned hoppy goodness, you are missing out!
As for the beer itself, we decided that we wanted to make an IPA with a slightly lighter body for summer and that resonates with hop lovers these days. We went lighter on the up-front bitterness and loaded up back end flavor and aroma hops (which do add bitterness as well). While we used London Ale Yeast III, to complement the juicy, fruity, flavors of the hops, we didn't want a haze bomb. Sorry, this beer tastes like IPA, not like Tropicana. No vanilla, no lactose, and no fruit purée. We’ll leave that to others (Matt's old school, you know.) We also wanted to use some of the awesome hops that Block has in their inventory, but that they use less often to lend some unique IPA character. That's why we tossed in some Belma, some Waimea and a big chunk of Motueka. The latter two being Southern hemisphere hops. They’ll provide some nice citrus and other fruit flavors, complementing the subtle orangey flavors of the Belma. We also, for good measure, used some traditional hops that have been used more frequently, like Columbus, Simcoe, Amarillo and Chinook. Between all those hops and where we used them, there will be some present pine and danky flavors and aromas, as well as some beautiful stone fruit and tropical fruit aromas. Plus, what became obvious to us, is that Block's Processes with IPAs is dialed and they know how to get the most out of the hops they use. This IPA, clocking in at 7.3%, is very quaffable and should be tasting great when we release it to our list on May 27th. And don't forget, we know you age a lot of the Alesong beers we release, but please don't keep this one. Drink it! Hops are best consumed fresh. We didn't package too much so make sure you grab enough, this won’t last long!
Cheers to two years!
The weather has finally turned towards warm sunny days and it’s feeling like time to be sitting on the patio drinking fruit beers! So for this release’s non-barrel-aged, drink it now, instant gratification beer, we’re bringing back a fan favorite from last summer – Raspberry Gose! Made with Oregon raspberries from Stahlbush Island Farms and Jacobsen Sea Salt harvested right here on the Oregon coast, this beer is the perfect embodiment of Oregon summer. Tart, light and refreshing with just a hint of salinity, and oh so seductively pink, this is THE beer you want in your glass on an 85 degree day! So grab a few bottles for your next afternoon relaxing by the river or balmy summer evening gathered around your grill. Cheers to Oregon, cheers to fruit beers, and cheers to summertime!
By now it’s no secret that I really love to blur the line between wine and beer here at Alesong and I am really excited that we are ready to release another wine/beer hybrid – Terroir: Pinot Noir
The 2017 grape harvest in Oregon was a bumper year with vineyards producing record amounts of incredible fruit. Because of this, many wineries were filled to capacity before all the fruit was brought in from the vineyard. This meant that wineries with their own vineyards were forced to leave some of their great fruit on the vine with no intention of harvesting it. Hmmmm, what should we do with all that awesome fruit left on the vine?? I have an idea…
My wife and I made our way out to Benton-Lane on a beautiful fall day with our shears, totes, and dog in toe. We arrived at the vineyard and after a short chat with the winemakers (and a quick taste of this years wines in tank) we were off driving through the vineyard until we stopped at some pristine looking Pinot Noir Pommard Clone. If you had Pinot Spontanée last year I picked the fruit for Terror: Pinot Noir from the same block. Because there was so much fruit left on the vine we really took our time and picked the best-looking and fattest clusters.
Back at the brewery we de-stemmed and gently crushed the berries into a small closed top tank. We then went through the cellar and picked two favorite barrels and added these to the tank. The barrels were from a beer we had brewed a little over a year prior and had a great oak character and a nice soft and subtle acidity that I thought would showcase the fruit well. The beer re-fermented on the grape must for about a month and the resulting beer was barreled back down off the skins into French oak for another couple months of maturation. The beer was then brought back up to the packaging tank and bottle conditioned.
Terroir: Pinot Noir pours burgundy with a lively carbonation. The nose showcases Pinot Noirs earthiness and a pleasant hint of brettanomyces. It drinks smooth and is bursting with pinot-derived fruitiness like raspberries and cherries, then finishes dry and soft. This beer tastes great now and will age gracefully for years to come. This is a very small release so this beer will only be available to our mailing list members.