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



Older Vintages 2017 Terroir: Pinot Gris | 2018 Terroir: Pinot Noir
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