AlesongMatt bikes for Beer.

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AlesongMatt bikes for Beer.

Bikes and Beer! What could be more European than that. From July 25th through July 31st I get the pleasure of joining Beercycling.com on a bucket list bike ride across the Belgium and France border visiting several farmhouse breweries. Since we opened Alesong Brewing and Blending three years ago, we've spent a lot of time creating Belgian inspired beers, many with a nod to the traditional farmhouse styles. In fact, our original Saison, Saison Lorane, was made with Brasserie Duponts famed yeast strain. Dupont will be one of the many breweries we get to tour. I am excited to leave town this summer to dig deeper into the many styles that inspired Brian, Doug and I to open this oak barrel focused brewery out in the country.


How did this co-sponsored trip come about? I met Evan Cohan a year or two ago, as he resides in Portland. His Business partner, Henk is based in Europe. Together, they lead trips in Belgium, France, Italy, the Netherlands, Germany, and even Portland to Hood River here in the states. Each trip is a multi day bike ride touring a regions breweries. Everyone I have come into contact with here in the states that has ridden with Beercycling has told me how great it is. I'm guessing my first (and hopefully not last) pedal with them will be life changing, at least for a brewer of these rustic beers.

When I told Evan that I would LOVE to go with them on a ride, he told me they had partnered with a brewery in the past and would love to again. We blasted it to our fans, club members, and newsletter list (have you joined that communication channel? Our newsletter sign up is at the bottom of our membership page)

Am I ready? I think so. Our longest ride day is 45 miles with the shortest being only 22. Since I dropped a few pounds this winter to get into bike shape and have spent quite a bit of time on my old mountain bike, I think I can make it without fail. Plus, I've purchased all the crazy cycling gear that I thought I would never own. I just received my 'tie-less' shoelaces from amazon. I can't get all caught up in the chain! For further training this past weekend, I did 40 miles with several beer stops in between. I have to be game ready, and I think I am.


If you'd like to 'ride along' on my beer-fueled journey in Belgium and France, follow @Beercycling & @alesongmatt on Instagram and facebook. I will capture as much of the trip so long as the wifis cooperate. Regardless I'll be sure to recap the ride when I'm back in the states in August.

Cheers!

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Summer Release 2019!

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Summer Release 2019!

The weekend of August 17th-18th, we will be releasing five new summer beers and hosting a two day release event for our membership at the tasting room! This release we’ll be introducing two new additions to our terroir series, another crisp take on a classic gin cocktail, a reminiscent cookie inspired sour red ale, and a mix-culture ale with some very delicious fruit sourced from our neighbors at King Estate. Here’s what’s on the lineup for August:  

  • Terroir: Pinot Noir Blanc – Continuing our series of wine grape-matured farmhouse ales, this honey-colored beer underwent a second fermentation on fresh pressed Pinot Noir juice from Benton Lane winery. This subtly nuanced beer/wine hybrid expresses rich berry notes with hints of pear, lemon, and baked apples.

  • Terroir: Cabernet Sauvignon– Continuing our series of wine grape-matured farmhouse ales, this deep garnet-colored beer underwent a second fermentation on 2018 Cabernet grapes from the Horse Heaven Hills AVA. Rich, jammy, wine grape flavors are balanced by firm tannins from the grape skin ferment and the French oak barrels in this luscious beer/wine hybrid.

  • Cucumber Tom & Tonic – Inspired by a classic G&T garnished with cucumber slices, this beer started as our golden sour base and was aged in Old Tom Gin barrels from Ransom Spirits imparting elements of spicy and earthy gin botanicals. Finished on Oregon grown cucumbers, the resulting beer is complex, refreshing, and perfect for a warm summer evening!

  • Ginger Snap – Spicy ginger, warm cinnamon, and smooth vanilla beans make up Grandma’s favorite cookies, and also our newest sour beer. After aging our Flanders Red inspired sour base in neutral oak barrels for nearly 18 months, we added ginger snap spices to our final blend, resulting in a beer that is unique and complex, yet somehow so familiar.

  • The BeerMonger’s Biscotti — A blend of rich imperial stouts matured in Heaven Hill bourbon barrels and finished on orange peel, cocoa nibs, coffee, Jacobsen sea salt and hazelnuts. Crafted in celebration of 10 successful years of mongering at The BeerMongers and as a nod towards the next 10! Cheers!

With the summer release, we are hosting our third Blender’s Circle release dinner for our members at the tasting room the evening of August 16th. The dinner will feature five paired courses, and acts as an opportunity for our club members to pick up their Summer shipment early. More details on the menu coming soon!

After good feedback from last release, we have extended our release to a two day event again! From 1-6pm on August 17th and 18th, we will have tastings of each of the new beers paired with delicious small bites and live music. Beers will also be released online to our mailing list a few weeks prior to the event, and the only way to get into the party without being a member is to order at least 6 bottles from the presale. Remaining inventory will be released in our tasting room and to our accounts the following week.  

Stay tuned for our release email coming the week of July 28th, and keep checking back here for more info on each of these new beers!

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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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