Written by Nicole Scopelliti | Photos by Trevor Meyer
In an industry dominated by large-scale breweries and lackluster IPAs, it can be difficult to stand out as a local, independent brewing company. Alesong Brewing & Blending is challenging these preconceived notions by creating top-notch products using innovative brewing techniques in Eugene, Oregon. At Alesong, the two formerly distinct worlds of brewing beer and making wine are blurred and orchestrated, creating a unique, rich symbiosis of flavor profiles. Founded in 2015, Brian and Doug Coombs and Matt Van Wyk have presented the brewing world with unprecedented approaches to crafting the perfect brew. Brian, a trained chemist, brings a vast array of knowledge to the table, as well as a passion for barrel-aged brewing. His brother, Doug, also shares the same passion for craft brewing and has spent time near the Sonoma winemaking region, where his interest in beer and wine co-mingled, inspiring the techniques and aspirations of Alesong today. Formerly a brewmaster at Oakshire Brewing, Matt brings 15 years of brewing experience to the group. Although their talents are diverse, one common goal brings these three together: to “approach brewing like a musician composing a song.”
Q & A: Doug Coombs on Alesong brewing practices and pairings
Nicole: “How has Alesong challenged traditional ideas and practices of craft brewing?”
Doug: “A lot of what we are doing is actually inspired by some of the oldest practices in brewing: traditions and techniques employed by French and Belgian farmhouse breweries for centuries, maturing their beer over months or years in wooden barrels with a whole host of wild yeast and bacteria, and then blending together different barrels to create beers with great complexity and depth. We add to that by incorporating freshly harvested local fruit and other ingredients when possible, allowing for a wide range of flavors that could only be produced here in the Willamette Valley.
As compared to the vast majority of craft beer available for purchase today, what we’re doing with barrel aging and wild fermentation is unique in that it departs from the totally controlled environment where fermentation occurs only in temperature stabilized, sterile, stainless steel tanks over the course of a couple weeks and beers can be replicated identically batch after batch. It might add some additional work and uncertainty to the process, but we love the creativity and the excitement of seeing the beer evolve over time in the barrels!”
Nicole: “What are some of your favorite beers, and what do they pair best with?”
Doug: “This is a tough question because it really depends on the mood I’m in, but I’m really excited right now about a couple of the beers we released in November: Saison du Vin, which is a farmhouse ale fermented with Brettanomyces and aged in retired Pinot Noir and Chardonnay barrels and then conditioned with freshly pressed Muscat grape juice. The inspiration was a “champagne-like” experience – and we love it with roasted rosemary chicken or baked brie. I’ve also been drinking a lot of Rhino Suit, which is an imperial milk stout aged in Heaven Hill bourbon barrels – it’s a perfect beer for these wintry days and goes great with braised lamb shank or a rich chocolate cake.”
To learn more about what Alesong Brewing & Blending creates, visit their website at AlesongBrewing.com. You can also join their mailing list for free, which allows you to reserve some of their limited quantities of products. Alesong formally distributes bottles from their warehouse four times per year, holding a release party each quarter. Dock sales of any remaining inventory not sold to customers on the mailing list occur on Thursdays from 4-6 pm at their current location, 1000 Conger St., Unit C. With new products crafted and launched each quarter, you can expect to bring home beer that is distinct in taste and creativity, as well as representative of the fresh flavors of the Willamette Valley.
