NOW IN CANS (FOR THE FIRST TIME): American Stout

American stout

Organic American Stout

6.9% ABV // 85 IBU // 18.4 P

roasty + medium body + cocoa

One of the first beers we ever made--finally available in cans! This traditional American stout has a high percentage of dark malts for color and flavor. These malts create roasted coffee beans and dark chocolate flavors, while the Chinook and Centennial hops help balance out the malt sweetness with a piney, resinous character. We're extremely excited to have this beer in cans for the first time as it has been a staple on our draft lineup since we opened.

HOPS:
Centennial & Chinook
MALT:
2-Row Pale, Munich, Roasted Barley, Carafa, Chocolate, Flaked Rye, Black Malt

NOW IN BOTTLES: King Moonracer 2019 Bourbon Barrel Aged

King Moonracer 2019 Bourbon Barrel Aged

Organic Holiday Ale

7.5% ABV

medium body + oak + spicy

We loved last year's King Moonracer so much that tucked a small amount away in Woodinville Whiskey Co.'s bourbon barrels for a year. This aged holiday ale has all of the trimmings. Showcasing flavors of vanilla, oak, ginger, a hint of cinnamon, and a warming sensation akin to being by a fireplace during a snowstorm. This limited edition beer is a great pair for your holiday cookies or a movie marathon.

HOPS:
Centennial, Simcoe
MALT:
Carafa, Chocolate, Flaked Rye, Maris Otter Pale, Munich

NOW IN CANS: Mandarina Queen

Mandarina Queen

Organic India Pale Ale

6.8 % ABV // 68 IBU // 14.2 P

medium body + tangerine + luxurious

We are excited to finish this year's single hop series with a returning member of the cast, Mandarina Queen. A soft, medium body provided by the heavy use of wheat helps support the ripe orange, vanilla, and slight pine notes that the Mandarina Bavaria hops bring to the table. This beer just tastes fancy. It truly is a beer fit for a Queen!

HOPS:
Mandarina Bavaria
MALT:
2-Row Pale Malt, Wheat, Caramunich

NOW IN BOTTLES: King Moonracer 2020

King Moonracer 2020

Organic Holiday Ale

7% ABV // 40 IBU // 18.4 P

full bodied + holiday spices + warming

Our annual Holiday Ale is back! This year's King Moonracer includes Cinnamon, Nutmeg, Ginger, and Allspice, akin to fresh baked snickerdoodle cookies. The spices blend with the malt's sweetness to create rich and decadent flavors of toffee, cinnamon bread, and candied ginger. The hop bitterness balances everything out, leaving you with the feeling that you just sipped a great cup of coffee.

Every year, a different employee at Aslan has the opportunity to design the King Moonracer label. This year's label was designed by the talented Bobby Bruce (@bxpacific).

In addition to our standard 500ml bottles, a very limited amount of magnum bottles are available for sale at the Brewpub and Aslan Seattle to enjoy over the holidays!

HOPS:
Cascade, Centennial
MALT:
Maris Otter Pale, Munich, Caramunich, Chocolate, Oats, Carafa
ADJUNCTS:
Cinnamon, Ginger, Nutmeg, Allspice

NOW IN CANS: Gold Goose

Gold Goose

Organic Canadian-Sty;e Lager

5.0 % ABV // 20 IBU // 11.5 P

bready + medium body + bright

We can officially call it winter. October is over, the sun goes down before 5, and Gold Goose is hitting the shelves. This beer is only brewed with pilsner malt, which provides a light, bready canvas for the subtlety of French hops. The hops supply an herbal, almost tea-like flavor upfront while finishing with a clean, lightly citrusy bite. This Canadian-Style Lager is a refreshingly drinkable lager brewed for the colder and darker months. Enjoy!

HOPS:
Aramis, Strisselspalt
MALT:
Pilsner

NOW IN CANS: Jet Ski Referee

Jet Ski Referee

Organic New Zealand-Style IPA

6.7% ABV // 65 IBU // 14.2 P

lemon meringue + medium body + lychee

We love making organic beer. PCC loves to sell organic beer. So when they asked us to brew a beer for them, we jumped at the chance. This IPA is hopped exclusively with New Zealand hops, providing a burst of citrus and tropical fruit that awakens the pallet—inviting you to take another sip. The wheat and triticale help smooth it all out and balance the aggressive hop fruitiness. These cans are quite limited and are only available at PCC and all Aslan locations. Get it while you can!

HOPS:
Pacific Gem, Motueka, Nelson Sauvin, Rakau, Wai-Iti
MALT:
2-Row Pale, Vienna, Wheat, Triticale

NOW IN CANS: Hook's Stash

Hook's Stash

Organic Pale Ale

5.0% ABV // 45 IBU // 11.0 P

light body + tropical + crisp

In collaboration with Mt. Baker Ski Area, we are stoked to bring you the third edition of Hook's Stash, brewed to celebrate the life of former Pro Patrol and Mt. Baker Legend, Randy Hook.

A substantial amount of New Zealand hops showcases flavors of fresh grapefruit, pineapple, and white pepper. Wheat malt provides body for the hops to play with and a dash of crystal malt for a hint of biscuity goodness. Hook's Stash is meant to be crushed responsibly, whether you're on the mountain or dreaming about powder days at home.

HOPS:
Pacific Gem, Rakau, Taiheke, Nelson Sauvin, Cascade, Ekuanot
MALT:
2-Row Base Malt, Wheat, Crystal 40

NOW ON DRAFT: Coastal Coffee

COASTAL COFEE

Organic Coffee Pilsener

4.6% ABV // 40 IBU // 1.046 OG

Coffee + Bitter + Crisp

A variation of our flagship pilsener infused with coffee from Tony's Coffee. Their signature light roast created a beautiful cold brew that we blended with our Coastal Pilsner. We've enjoyed experimenting with adjuncts in some of our favorite Aslan beers over the past few months (i.e., Ginger Disco and Blackberry Ron), and this seemed like the logical next step. Is it a refreshingly smooth coffee drink with a hint of bitterness, or is it a classic German Pilsner that makes you feel like you're in a coffee house? Either way, this is sure to brighten your day and perk you up. Two things we need as we descend into the darker months.

HOPS:
Premiant, Saaz
MALT:
Pilsner

NOW IN Bottles: Cuvee Sortir

Cuvee Sortir

Organic Saison

Bright + Stone Fruit + Refreshing

We are very honored to have been able to blend this beer with Teku Tavern for their 4th anniversary. Cuvee Sortir a blend of three different mixed culture Saisons, all aged for different amounts (six months, two years, and three years) of time in wine barrels. A light, refreshing acidity, a delicate brett character, and a mild stone fruit note round this beer out, making it feel like a celebration in a glass. We hope you help us by raising a glass to our friends at Teku Tavern with a hardy "Cheers to 4 years!"

NOW IN CANS: Simcoe Slice

SIMCOE SLICE

Organic IPA

6.6% ABV // 68 IBU // 14.2 P

medium body + white grapefruit + drying

We're happy to announce that we've brought Simcoe Slice back for another walk around the block. This beer is brewed exclusively with Simcoe hops showcasing the versatility of this ever popular hop. Simcoe presents flavors of white grapefruit, juicy fruit, and sweet pine to go along with an earthy, peppery note. The malt character is restrained, allowing the hops to be the star of the show. We hope you enjoy this year's crop of Simcoe hops as much as we have!

HOPS:
Simcoe
MALT:
2-Row Pale Malt, Wheat, Caramunich

NOW ON DRAFT: Dunkel

DUNKEL

Organic Lagerbier

5.2% ABV / 23 IBU / 13 P

Medium body + malt forward + crisp

A brewpub favorite, we're happy to bring back Dunkel for the third year in a row. The heavy use of Munich malt presents flavors of toasted bread, decadent toffee, and rich nuttiness, creating an almost overindulgent beer. The low temperatures of lager fermentation provide a clean backdrop for this malt character to shine.

HOPS:
Perle
MALT:
Munich, Vienna, Pilsner, Caramunich, Carafa

NOW IN CANS: B Heard

B HEARD

Organic Cold IPA

5.8 % ABV // 70 IBU // 13 P

ripe coconut + medium body + bitter

This beer is hopped aggressively with Sabro and Mosaic hops showcasing flavors of evergreen needles, bitter orange, pineapple, and coconut. Fermented cold (60F) to allow the hops to shine while minimizing esters produced during fermentation. A pronounced bitterness is carried across the palate by a smooth and subdued malt character. Finishing dry, leaving you wanting another sip. Yada Yada Yada. GO VOTE!

HOPS:
Jaryllo, Cascade, Sabro, Mosaic, Simcoe
MALT:
2-Row Pale Malt, Corn Grits

NOW IN Bottles: Oud Bruin

Oud Bruin

Organic Flanders Style Brown Ale

medium body + dried dates + mild acidity

We crafted this beer two years ago, and after fermentation finished (about a week), we sent this beer to rest in wine barrels for two years. It developed subtle sourness that helps balance the milk chocolate and dried fruit flavors. Equally qualified to be enjoyed in the sun on the patio or inside on a cozy evening.

Employee Feature: Adam

There’s a new chef in town…

Aslan is excited to welcome Adam Grossman to the team! An avid food enthusiast and long time chef– Adam comes to us with over 15 years of experience in the kitchen.

Adam started working in a kitchen at age 14, after his dad purchased a vegan pizza restaurant in Seattle. “It was a good intro to the industry for me” said Adam. Surprisingly enough, Adam’s skill for cooking didn’t exactly stem from his family. “My parents were [actually] horrible at cooking…So growing up I assumed that cooking was some mystic art that you had to study for years to understand…It wasn’t until I took Home Ec in the seventh grade, you know, actually sitting down with directions to figure out how things work together that I realized it’s not [that hard].”

“I always knew I wanted to cook”, says Adam. “Whether it was experimenting at home or taking all of the cooking classes I could get my hands on…Cooking is just about everything I’ve ever done“.

Adam was hooked. From seventh grade on, he dove into the world of cooking. “I had an amazing high school culinary program and my teacher there used to be the professor at Seattle Central for their culinary program. She taught most of the chefs around Seattle. She saw some promise in me and got me into one of the best restaurant’s in the city, which I was not ready for. They fired me within 10 weeks… That’s the only time I’ve ever lost a job.”

Things turned around quickly for Adam though, as he secured a position at Salty’s Waterfront in Seattle shortly after, where he stayed for 3 years. “They really taught me how to cook”, noted Adam, “it was just a crazy amount of volume…That’s when I learned that I could actually be good at this.”

By 19 years old Adam was hired on by a startup restaurant in Edmonds to run the kitchen and design an entire menu for organic wood-fired pizza. “That job was fun. A lot of responsibility for a 19 year old... I designed a really awesome crust and some good pizza recipes, but there’s only so far you can go with pizza you know” added Adam. “So after five years of cooking in a kitchen, I decided to go to culinary school”.

Adam attended La Cordon Bleu in Seattle. “It was so much fun” stated Adam. “The best part was at the end, you had to do an internship. The internship could be at any restaurant you wanted, as long as they made [food from scratch]. So I applied at wd~50 in New York, working for Wylie Dufresne doing molecular gastronomy in an actual Michelin-starred restaurant in Lower East Side Manhattan, and they let me in!”

“I worked in a basement for 12 hours a day. My entire station was the size of one sheet tray that I put over a sink because I was an unpaid intern– I was mostly getting in their way” laughed Adam. However, even as an unpaid intern, Adam recounted the experience positively. “I learned so much… we clarified our stock with a centrifuge to make transglutaminase, an enzyme that binds proteins. [Dufresne] called it ‘meat glue’” recalled Adam. “We [were constantly] mixing science and food to figure out what [we could] make.”

After completing his internship, Adam made the move back west, where he spent the next few years working in fine dining and Italian. He even made the move to Las Vegas at one point to cook, only to return 6 months later. “I just got burnt out” admitted Adam. “So I moved up to Bellingham to go to business school and quit cooking altogether.”

While attending business school Adam accepted a job as a chef for Bellingham Cider Co. “No matter what I did…The kitchen just kept drawing me back in, over and over” says Adam. It wasn’t long before he was asked to transition into the head chef role, a role which he would attempt to do while still attending school full time. Trying to balance a hefty work and school schedule, Adam eventually dropped his studies to pursue cooking full-time.

After working a year-long stint as Bellingham Cider Co.’s Head Chef, Adam now joins our team to assume the role of Kitchen Manager. “I want [Aslan] to be its own free-standing exciting venture” stated Adam. “You’re not [just] here for Aslan beer… I want people to get excited about coming in to eat our food…We have so many talented, passionate people in the kitchen who want to have fun with the food” added Adam. “If someone comes up to me with an idea for a new dish, we’re going to give it [an honest] try”.

The inspiration for a new dish? “Seasonality” says Adam. “Seasonality inspires my menu items as well as local sourcing. For example, we’ve been working on a new dish called the Oktoberfest Bowl. It was actually all Dex’s idea (line cook at Aslan), but we’ve been working together on the execution. The other day we fermented 60 lbs of apple kraut. It’ll be comfort food…heavy cheese sauces, mustard, cream…everything you crave”. Adam was right about that. The Oktoberfest bowl is an absolute culinary delight. Perfect for those crisp fall days when you’re craving a hearty and flavorful dish.

Since taking over the role of Kitchen Manager, Adam has already helped facilitate the introduction of five new menu items, including our most recent burger addition, the Aslan Bison Burger. This burger features our signature bison patty topped with Beecher’s cheese curds, HOSA aioli, Batch 15 caramelized onions, and arugula, all sandwiched between two sesame buns. An ingenious twist on some of our staple ingredients. To say we’re excited to see what he comes up with next would be an understatement.

Welcome to the team, Adam! We sure hope you’ll stay a while.

Local Spotlight: Sustainable Ingredients

A hop from Growing Veterans, grown ten miles away from our brewery

Fresh hop season is upon us! It’s such a special few weeks out of the year to celebrate what makes beer more than malt liquor. We are welcoming it with open arms and paying tribute to the tastiest, if not the most fragrant, part of our product.

Each year, we partner with Growing Veterans and purchase their entire crop of hops for our annual fresh hop projects. Of course, we had to bring back Charlie Foxtrot Fresh Hop IPA, but also we decided we’d try out something on the lighter side this year. 

Now more than ever, we as consumers are voting with our dollar. Not only that, local businesses are counting on their communities for support. It felt like an important time to make a beer with entirely locally sourced ingredients, especially since we already have those resources at our fingertips.

Today, we release the Fresh Hop Kolsch, made with entirely local Skagit x Whatcom ingredients. We are lucky to live in a part of the country with hop farms in our backyard and malt fields just down the I-5 corridor. In other words, Bellingham’s an excellent place to open a brewery. Fresh hop season felt like the perfect time to highlight our neck of the woods by taking a quick trip to our neighbors for fresh hop beer ingredients.

We had the immense privilege of picking some of the hops ourselves, with our friends at Growing Veterans, a farm in Lynden, providing a space for veterans to cultivate purpose and belonging through growing food and community. The weather was perfect, and we were able to pick 100 pounds of hops for Charlie Foxtrot, our IPA.

For the Fresh Hop Kolsch, Growing Veterans was kind enough to drop off another shipment of hops they had handpicked the morning of the brew. Trust us when we say Fresh Hop- we really mean it.

Growing Veterans provides a variety of what we like to call “C-hops”: Chinook, Columbus, Centennial, Cascade, and Crystal. Each of these provides a unique flavor to the beer, and when used all together, create a complex hop profile that perfectly complements the local malt also featured in the Fresh Hop Kolsch.

Hedlin Farms in Skagit Valley. Hedlin Farms sells their organic grains to Skagit Valley Malting, who then coverts it into Pilsner Malt for breweries like Aslan.

If you’ve ever had a beer in Bellingham, chances are, you’ve had the pleasure of tasting Skagit Valley Malting’s product. The malt for the Fresh Hop Kolsch was malted by SVM and grown by our friends at Hedlin Farms, a farm we work with in more than one capacity. SVM is just 27 miles away from the brewery, and Hedlin Farms isn’t much further, making Fresh Hop Kolsch our most locally sourced beer to date.

We think that’s a big deal! Not only are the people drinking this beer directly supporting three local businesses by purchasing it, they are choosing organic beer over conventional, and an organic beer with an additional environmental impact, no less. The carbon footprint was significantly smaller in the production of this brew than usual.

By buying local, we saved 15.91 metric tons of CO2, the equivalent to keeping 3.4 passenger sized vehicles off the road for the entire year. As it turns out, the seemingly small decision to buy local ingredients made a lot larger of a positive impact than we thought! The result was a soft-bodied but crisp Kolsch with notes of lavender, cherry cola and young dough.

At Aslan, we strive to make you world class beer that you can feel good about purchasing. Through the production of organic beer and purchasing local ingredients for projects like Fresh Hop Kolsch, we hope you’ll choose to vote with your dollar and enjoy some crispy, locally sourced, German-style liquid gold at the same time.

NOW IN CANS: Fresh Hop Kolsch

Fresh hop Kolsch

Organic Kolsch-Style Ale

4.7% ABV // 25 IBU // 11 P

Cherry Cola + Soft Body + Crisp

Fresh hop season gives us an opportunity to brew beer in a way that we can't any other time of year. Fresh Hop Kolsch was brewed with ingredients that traveled no more than 30 miles to reach our brewery. We sourced the grain from Hedlin Farms in Skagit and the hops from Growing Veterans in Lynden. This beer just screams freshness. Flavors of ripe cherry, soft vanilla, young dough, and subtle lavender all balance with a soft body and crisp finish. We're extremely excited to share this beer with you all.

HOPS:
Growing Veterans Fresh Fresh Chinook
MALT:
Skagit Valley Pilsner, Skagit Valley Wheat

NOW ON DRAFT: ALTBIER

ALTBIER

Organic Altbier

5.0% ABV // 35 IBU // 12.3 P

Nutty Bread + Spicy + Medium Body

Beer Description: As the season changes, it has us thinking of dark beers. Realistically though, we know that Bellingham will be warm for a few more weeks. With Altbier, we are hoping for the best of both worlds. This beer has a smooth and rich malt profile of orange marmalade and toasted almonds balanced with spicy German hop bitterness. This beer is still great for sipping in the sunshine but is equally suited for a night in binging the latest crime docuseries.

HOPS:
Mandarina Bavaria, Spalter Select
MALT:
Pilsner, Munich, Caramunich, Carafa

NOW IN CANS: Charlie Foxtrot

Charlie Foxtrot

Organic Fresh Hop IPA

6.9% // 75 IBU // 14.6 P

Grapefruit + Peppery + Bitter

It's finally here! Fresh hop season has arrived! This year, for Charlie Foxtrot, we used a mixture of Cascade, Centennial, Crystal, and Columbus fresh hops from Growing Veterans. For the past three years, we have been working with Growing Veterans for all of our fresh hop beers. This beer has a balanced bready, malt backbone that helps carry the hop flavors of citrus, marmalade, and blueberries. This beer will not last long, and fresh hops are best consumed, well... fresh.

HOPS:
Cascade, Centennial, Columbus, Crystal, Chinook
MALT:
2-Row Pale, Vienna, Wheat, Oats

NOW IN CANS: Das Boot

Das Boot

Organic Festbier

5.6% ABV // 25.7 IBU // 12.8 P

Medium Body + Fresh Dough + Crisp

Festbier is a modern Oktoberfest style, making its way onto the scene in the 70's as a lighter option for the traditional German Oktoberfest. Das Boot is our interpretation of the style, and we always welcome its return as it represents the transition from summer to fall. With a little bit bigger body and a touch more alcohol than our Helles, this beer feels more like autumn and prepares you for cooler evenings.

HOPS:
Perle, Hersbruker
MALT:
Pilsner, Vienna

NOW IN CANS: Neon Theater

Neon Theater

Organic Hazy Pale Ale

5.0% ABV / 40 IBU / 11.3 P

Apricot + Medium Body + Soft Melon

Neon Theater was brewed for the final push of summer. We wanted to brew a beer for all of the socially distanced BBQs of Labor Day Weekend. A showcase for Azacca and Callista hops, this beer has flavors of apricot, white peach, and cedar with a pleasant bitterness. The buckwheat provides a nuttiness to go along with a balancing softness to the palate. This beer feels like a fitting farewell to what has surely been the strangest summer we've ever experienced.

HOPS:
Azacca & Callista
MALT:
Fraser Pale Malt (SVM), Buckwheat (SVM), Munich (SVM)