Get to Know: Terroir Chardonnay

Comment

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!

Comment

Get to Know: Touch of Brett Galaxy

Comment

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!

Comment

Get to Know: Kind of Blue

Comment

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!

Comment

Get to Know: Touch of Brett Old Tom

Comment

Get to Know: Touch of Brett Old Tom

This weekend is our May release, and with that it’s time to share details on the final beer coming for spring!

When we brewed Touch of Brett: Galaxy , most of the batch went into neutral French Oak barrels to age, but we took a small portion of that batch and barreled it down into Old Tom gin barrels for nearly nine months.

The beer is the same dry French-style saison primarily fermented with a blend of Brettanomyces as is usual for the Touch of Brett series, but it differs from Touch of Brett: Galaxy in the flavors of citrus, juniper and pepper-like notes that it picked up from the barrels. The beer finishes crisp and dry with a great aroma of the gin botanicals.

Touch of Brett: Old Tom is our club only beer for the quarter, meaning we only have the small batch available for purchase in bottles to our Blender’s Circle members. If you want to get your hands on this beer, it’s not too late to sign up for our membership and get your hands on all five releases this time around!

Comment

Get to Know: Common Nectar

Comment

Get to Know: Common Nectar

Last quarter we unveiled a small batch collaboration with The Commons brewery out of Portland, Friend in Commons. This quarter, we’re excited to share the second half of that collaboration! The first of the two-part series was a tart farmhouse ale that showcased a good expression of brett, acid and oak. For the second blend, Common Nectar, we took the remainder of the barrels and let them mature on 1 lb/gal. of locally grown whole nectarines from Detering Orchards.

The nectarine presence is at the forefront of this mixed-culture ale — aromatic and juicy stone fruit notes balance out the firm acidity. Despite a perceived medium-full body sweetness from the nectarine refermentation, Common Nectar finishes crisp and dry. 

Common Nectar H.jpg

Comment