Alesong Launches a House IPA & Pilsner

After 10 years of specializing in barrel-aged beer and serving up guest lagers and IPAs, we’ve begun to create our own non-barrel-aged beers. The bottom line is we—like a lot of other people who enjoy Alesong—drink a heck of a lot of IPA and Pilsner when not drinking Rhino Suit and Moon on Their Wings. After a 10-year hiatus of making these styles, Matt and I decided we wanted to enjoy our own versions of these beers again.

Alesong’s focus will remain making awesome, unique (sometimes weird) barrel-aged beer for our club. And the core of Alesong will still be focusing on local, high-quality ingredients and elevating the way beer is experienced. That is still who we are and what we love doing. Sometimes we just get thirsty for something else when we’re waiting for the barrels to work their magic.

About Alesong IPA

We set out to make a straight-forward, crushable IPA. If we had to put it in a box, it would probably fit in the classic West Coast IPA circa 2017 category. But this is Alesong and we draw outside the [style guide]lines, and we just want to make beer that tastes awesome. This beer is very hop forward using some of our favorite northwest-grown hops (Citra, Simcoe, and Mosaic). It has a touch of body and color that modern West Coast/San Diego style IPAs are lacking that really balance out the bitterness and give the beer some solid body. Coming in at 6.5%, this is a go-to IPA for everyday enjoyment.

About Alesong Pilsner

Again, this is Alesong: style guidelines are cages for which our feathers are too bright. But if I had to choose, this would be close to a traditional German-style pilsner. We set out to create a lager that is nuanced and crushable. We wanted to focus on floral and citrus forward hops (Saphir, Sterling, and Hersbrucker) and German malt but didn’t want it to be too dry and bitter. Coming in at 4.9%, this beer is light and complex, and every sip leaves you wanting more. Pairs well with patio sunshine.

We are stoked about these new beers and can’t wait for you to try them. Tapped fresh at our tasting room now!

Cheers!
Brian