Well... fall has arrived! And with it some colder weather and holiday celebrations.  The beers we're releasing for the season complement those things: a couple of bigger beers that pair well with a cozy fireplace, a champagne-like saison conditioned with Muscat juice for all your holiday cheersing, and a tart wild ale re-fermented on fresh peaches because, well, nature says peaches are freshest in late summer and that translated to a November beer release...

As before, we've published the backstory on each of these over on our blog and you can get more of the technical details and pairing notes by clicking below on any of the photos.  These were released at our event on November 19th and available for purchase in bottles via our mailing list.

We hope you enjoy drinking them as much as we have enjoyed making (and drinking) them!

 

Four Brothers


Let the quiet calm of abbey life envelope you as you contemplate this Belgian-style quad in front of a crackling fire. Malty notes of fig, ripe fruit, and brown sugar punctuate the aroma, while flavors of fruity and spicy Belgian yeast intertwine with the elevated alcohol warmth and clean, medium-bodied finish. Read the full backstory here.

ABV:10.2%
IBUS: 22
Cases Produced: 175
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
Special Ingredients: Belgian dark candy sugar, Belgian light candy syrup, brown sugar
Food pairings: Roast duck, pork rilletes, aged gouda, dark chocolate bread pudding

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Technical Details
Back Story

Rhino Suit


A blend of the first two batches of beer we brewed at Alesong, our Imperial milk stout was matured in bourbon barrels to add velvety layers of vanilla, coconut, and bourbon to the sweet and chocolatey malt flavors of the base stout. Read the full backstory here.

ABV: 12.2%
IBUS: 31
Cases Produced: 175
Malt: Simpson Golden Promise, Rahr 2-Row, Simpson Coffee Malt, Simpsone DRC, Simpson Chocolate Malt, Simpson Light Crystal, Simpson Roast Barley, Weyerman Munich, Weyerman Caramunich 2, Gambrinus Honey Malt, Flaked Oats, Patagonia Dark Chocolate, Patagonia Perla Negra
Hops: Magnum, Willamette
Yeast: Saccharomyces
Special Ingredients: Brown sugar, lactose
Barrels:
Freshly emptied Heaven Hill Bourbon Barrels
Food pairings: Cocoa braised lamb shoulder, foie gras, aged parmesan, flourless chocolate cake with cherries

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Technical Details
Back Story
 
 

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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Technical Details
Back Story

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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Technical Details
Back Story