ARTIST FEATURE: Connor McPherson

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Last month, the Aslan Depot courtyard got a pretty significant makeover. Connor McPherson, just days after returning from Australia, spent a week at the Depot constructing a mural that spans the entire back wall of the Depot. It is impossible not to notice the beautiful mural when walking down State Street these days. We sat down with Connor over a beer to learn more about the man behind the mural.

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Andy: How did you get connected to Aslan Brewing?

Connor: I met Jack, Frank, Boe and a bunch of the other guys years ago at a 4th of July party in Bellingham. We were all having a great time. I never lived in Bellingham but just happened to be up here that weekend.

Afterwards, I kept coming back to Bellingham and kept bumping into the future owners. At one point they were like we starting a brewery! I said I bet you are and that sounds great! Didn’t think much of it. 

I left on a work trip and when I came back Jack reached out and asked if I wanted to come over and paint a mural. That was the first mural I’ve done, in the back of the brewery by the top offices. I had no idea what I was doing and it was so terrifying. Jack was persistent and kept asking me if wanted to come up, and I was like I don't know! Jack said just get up here, do it, and we will see what happens.

Since that mural, we’ve had a really rad relationship. I get to grow with the brewery and Jack presents me with some really cool and challenging design opportunities.

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Andy: How did you initially get into art?

Connor: When I was a kid I was always drawing. I would just redraw old books like Shel Silverstein’s Where the Sidewalk Ends page for page and Maurice Sendak’s Where the Wild Things Are. I would just draw that page for page as a kid over and over and over again. I fucking loved it. I then got full-blown anime nerd when I was in Jr. High and went really deep down that rabbit hole, for better or for worse.

I played basketball through most of university and was also trying to do art on the side. When I got hurt and kind of had to give up basketball, I went fully into trying to pursue and explore making my art. 

I graduated with a degree in art history and I think that's what blew it wide open for me. Seeing anything and everything that anyone's ever done. That's when I was like oh shit this is it! There's a whole world to look at and take in, but you have to be careful, you can't just steal or straight up redraw someone's religious iconography. And yet at the same time, there's so many little details in all the different styles. Things you can pick up and work with. I love that little bracelet, or I dig the way that person drew the neckline. It all mixes and blends together, it’s inevitable. 

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Andy: How do you start a new project like a mural?

Connor: It's always drawing based, somewhere hidden in a sketchbook, a bunch of little ideas getting played out. I try to constantly be drawing in my sketchbook and keeping ideas flowing around. Some of those get turned into bigger things and ideas that I pursue later, but it always starts with little narratives.

The murals are great because it's a chance to get out of the sketchbook. I haven't done a whole lot of larger murals like these, so this is still quite a challenge for me, to figure out where I am on the wall and get things to look all even and crispy. It’s a fun game for me. 

Andy: You’ve done a lot of Aslan bottle designs, what’s that process been like?

Connor: All of the bottles that I’ve done for the most part have been done abroad. I did the first like ten of them while I was traveling across the Nullarbor, which is a giant two thousand kilometer long desert through the middle of South Australia. 

I did all those early beer bottle labels while living in a janky old camper van! I literally had to go on the Australian Craigslist and try to find people that might have scanners that I could use at their houses. I found this woman in Adelaide and paid her ten dollars to go to her house and use her scanner for one scan! There are a bunch of weird stories from that trip. So every time I see those bottles I always laugh, because I think people might imagine someone sitting down going through this romantic artistic process and the whole time I’m feeling like a homeless person, hanging out at free camps, hot as fuck, sweating my face off. The whole thing was a fantastic challenge, but so much fun.

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NOW IN BOTTLES: Strawberry Dojo

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Strawberry Dojo

Fruited Saison // 6.2% ABV

Strawberry Dojo begins like the others in the Dojo series, with the same base beer. The various types of fruit and their native microflora define each Dojo's unique flavor. After approximately eight months of macerating the strawberries, the barrels were blended and bottled on March 26th of this year. Three months later, this batch is ready to drink. It's very acid neutral but has waves of brett complexity. Over the next 5+ years, we suspect the intensity of fruit in these Dojo beers to slowly fade. If cellared properly though, this beer will evolve wonderfully.

We purchased the strawberries, as we do with most of our organic fruit, from Hedlin Family Farms in La Conner, WA. Skagit Valley is an extraordinary agricultural space in this world, and we are lucky enough to be able to capture it in our beer from time to time. In the wine world, this sense of time and place encapsulated in a drink is called Terroir.

NOW ON TAP: Captain Ron IPA

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Captain Ron

Tropical IPA // 7.0% ABV // 20 IBU // 15.5 P

medium body + tropical + smooth

Captain Ron is back! We used the same base recipe as last year, except we adjusted the hop profile a bit. Last year it was all Mandarina Bavaria hops. This time around the beer is mostly hopped with Callista, a new super low alpha hop from Germany. This allowed us to add way more hops to the whirlpool than usual, which created some really smooth layers of flavor. Heavily dry hopped with both Callista and Mandarina Bavaria. This hazy IPA has intense hard fruit candy flavors, velvety mouthfeel, and very low bitterness.

HOPS:
Callista, Mandarina Bavaria
MALT:
2 Row Pale, Carahell, Oats

NOW ON TAP: 館山市 (Tateyama)

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館山市 (Tateyama)

Japanese Lager // 5.2% ABV // 18 IBU // 11.6 P

light body + refreshing + crisp

This premium quality pale lager is made with whole white rice and German Pilsener malt, which went through a 4-hour cereal/decoction mash. Lightly hopped with Strisselspalt for a hardly noticeable 17 IBUs. Fun fact, when Budweiser still used real hops they used Strisselspalt after they had to switch away from Saaz. This beer is dry, crisp, and intensely satisfying.

We brewed this beer in honor of our Bellingham sister city Tateyama, Japan. The Bellingham Sister Cities Association is a community based organization that seeks to promote intercultural understandings, economic and tourism ties, and world peace. Second fun fact, Bellingham has seven different sister cities across four different continents.

HOPS:
Strisselspalt
MALT:
Pilsner, Rice

NOW ON TAP: Captain Planet IPA

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Captain Planet IPA

7.0% ABV // 65 IBU // 15 P

big body + pineapple/coconut notes + smooth

An Earth Day celebration beer made in collaboration with our fellow B Corp friends at Crosby Hop Farm, along with our pals Skagit Valley Malting. Mashed with only Skagit Valley Malt, which consisted of mostly Vienna, and equal portions of pale and wheat malts. Hot side hop additions consisted of Idaho 7 and El Dorado hash. The beer was then finished with a judicious dry hop of Idaho 7 and El Dorado. The best way to describe this beer is piña colada. Notes of coconut and pineapple fill the aroma and flavor.

HOPS:
El Dorado, Idaho 7
MALT:
Pale Ale, Vienna, Wheat

NOW ON TAP: Svetly 12° - Czech style Pilsner

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SVETLY 12° (Czech Style Pilsner)

4.8% ABV // 8 IBU // 12 P

medium body + floral + balanced

In the Czech Republic golden lager is not called Pilsner, unless it’s THE Pilsner. That being Pilsner Urquell. All others are referred to as Svetly Lezak (say it: SaVET-lee LEH-jhack) with a number 10-12 telling you how strong the beer is. The rest of the world has done a fine job of diluting the word "Pilsner", or Pilsener if it’s German. But this beer won’t be doing that. A recent trip to the Czech and a lengthy conversation with the Brewmaster of Pilsner Urquell - who was kind enough to instill the knowledge needed to make authentic Svetly Lezak - led to the inspiration of this beer. This beer follows ALL regulations set forth in the German Purity Law (of 1927) and is authentically brewed to the exact standards of real Czech lager. The mash consisted of a single heirloom variety of Moravian malt (no caramel malt), was triple decocted, and zero modifications were made to the brewing water. We used only Saaz hops at a rate of 1.5 lbs per barrel of wort in the kettle. Fermentation was carried out from 5° C up to 8° C for 8 days, then the beer was transferred into its lagering tank at cellar temperatures where it rested for a full 90 days. There is specifically and very intentionally a small amount of diacetyl present in this beer. This is a result due to the strict adherence to Czech lager brewing. There are quite literally only four ingredients in this beer, Moravian malt, Saaz hops, water, and yeast. Now that we dropped a small history lesson, sit back and enjoy a most authentic golden lager - Na Zdraví!

In order to make an authentic Czech Pilsner, one must use authentic Czech ingredients. For us, this meant sourcing malt and hops grown in the Czech Republic. Though we are able to source organic Czech Saaz Hops, there is no Czech malt grown that is certified organic, making this beer our first beer brewed without the USDA Certified Organic seal of approval. We stand by this beer with pride, knowing we are respecting tradition, not to mention the Czech standards in agriculture go above and beyond what we are used to in the States."

HOPS:
Saaz
MALT:
Moravian Pilsner

NOW AVAILABLE: Mountain Lion

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🗣COLLAB RELEASE!!

🏔Mountain Lion🦁 - IPA

6.0% ABV // 60 IBU // 14.0 P
medium body + firmly bitter + unfiltered

This collaborative IPA was brewed with our friends across town at Kulshan Brewing Company. Together we created one recipe, centered around a West Coast style IPA, then brewed that recipe at each of our locations to see how the differences in our operations would impact the final product. Hopped with Centennial, Chinook and Mosaic, this beer has a firm, classic bitterness with a slightly dank blueberry note on the nose and finish.

⚠️Join us tonight at the Alan Depot as we celebrate the collab with our buds at Kulshan. We’ll be pouring both Mountain Lions on tap as well as a selection of Kulshan beers.

Contact sales@aslanbrewing.com for location release details

King of the Mountain

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Taken from https://brewpublic.com/beer-fundraiser/aslan-brewing-rainier-beer-collaborate-on-king-of-the-mountain-pilsner/

During the past few years, Rainier Brewing has partnered a few of Washington’s finest craft breweries. Two years ago, it was with Reuben’s Brews and last year was with Georgetown Brewing. Now the iconic Pacific Northwest associated brewery teams up with Aslan Brewing on King of the Mountain Pilsner that benefits Protect Our Winters.

The release for the new King of the Mountain Pilsner will take place this coming weekend during Mt. Baker Legendary Banked Slalom, now in its 33rd year held at Mt. Baker. The world-renowned LBS is the oldest single-venue snowboard competition in the world, bringing together hundreds of the world’s top riders each year from all generations to compete head to head and reunite with the rest of the snowboard community.

On February 8th, King of the Mountain will be released to coincide with the opening day of Mt. Baker Ski Area’s Legendary Banked Slalom, taking place from February 8-10. The name of the beer is a playful nod to the event itself as well as to the two partnering breweries. The Aslan logo is a lion (the king of the jungle), and Rainier Beer is named after the mountain. Plus the two breweries produced some fun videos that are reminiscent of the legendary Rainier Beer commercials from many years past.

“We are excited to partner with an up-and-coming brewery like Aslan,” said Michael Scott, Brand Manager at Rainier Brewing Co. “We really appreciate that Aslan is not only making innovative beers but creating great pubs that bring people together and foster community, while having a lot of fun doing it.”

The collaboration brew will be available throughout the weekend on Mt. Baker, at participating area bars, and at both Aslan locations in Bellingham (until supplies last). Five percent of the beer’s total sales will go to support Protect Our Winters (POW), an organization of winter athletes and forward-thinking business leaders working toward systemic political solutions to climate change.

“We’re extremely honored to be collaborating with Rainier and partnering with POW on this project. This is a great opportunity for us to raise funds and awareness for POW while bringing friends together to celebrate,” said Boe Trosset, Co-Owner of Aslan in a statement. “Like many folks from the Pacific Northwest we grew up drinking Rainier, still do, and have fond memories of the commercials and brewing culture they helped develop. The truth is, we’ve had a Rainier neon bar sign in our brewery ever since it was a 5-gallon homebrew set up in my parents’ basement.”

The weekend-long celebration will culminate in a co-sponsored Wrap Party at Graham’s Restaurant in Glacier, WA on Sunday February 10th from 6:00pm until late. The party is open to the public with live music and lots of Rainier and Aslan beer, including a chance to try King of the Mountain.

“We named the beer King of the Mountain in honor of LBS and as a fun nod to both our brands,” said Scott in a statement. “We are stoked to share some fun content we created and to host a launch party at Graham’s.”

5% of all King of the Mountain draft, cans, and in-house sales will be donated to Protect Our Winters. “This is a great opportunity for us to raise significant funds and awareness for Protect Our Winters while bringing friends together to celebrate Pacific Northwest tradition, and not take ourselves too seriously,” said Trosset in a statement. “We’ve had a lot of fun putting this together and hope everybody can enjoy it with us!”

A Tribute to Randy Hook

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In celebration of the opening of Mt. Baker Ski Area, Aslan Brewing Co. is releasing a limited edition beer to honor a true Mt. Baker legend, Randy Hook. The beer, Hook’s Stash, is a light bodied pale ale set to be available Friday, December 14th at the Aslan brewpub, Aslan Depot, and Mount Baker Ski Area; on draft and in 6-pack cans.

Randy was 19 when he started working at the ski area and continued off and on until he passed away in January, 2017 at the age of 67. Spending many of his years in the Pro Patrol, Randy was known for his positive outlook and unmistakable presence on the mountain. He’ll be remembered through countless stories, including his heroic rescue of a lost snowboarder. We also can’t forget to mention, he enjoyed a good beer.

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A friend of Randy’s, Aaron Ebner, said after his passing:

“Here's to a guy that could always bring you up when you were down. Randy always showed so much respect for everyone and was willing to go above and beyond to help someone in any way possible. I learned from Randy the value of being content in your environment. He loved Glacier, Mount Baker and the people so much, I always got the impression when he told me about his days that he was milking every day for all it was worth and satisfied as he crashed out, eager to greet the next morning with that mischievous smile and big bushy mustache. I know i'm not the only one who loves the hell out of Randy, he's a goldmine, his ability to make a person really feel cared about makes the guy immortal.”

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Randy is survived by close friends Rick and Rhonda Barrett, three step-daughters; Michelle (Butch) York, Melissa Jorgensen (Rick Toland) and her children Shawn, Brittney, Taylor and Kari, Melinda Downard (Glenn Andrews) and their son Tyson, and many loving friends and co-workers at the Mount Baker Ski Area. 

Find more info and quotes on Randy here. Have a good season everyone!

Brewery Report: In the Lab with Spud

QC Manager Spud

QC Manager Spud

Brewing science varies from simple tasting and observation to full laboratory chemical and microbial analysis. Over the past year Aslan has invested in analytical equipment and a laboratory program which has greatly improved the consistency and shelf-life of our beer.

Beer samples filtering for distillation.

Beer samples filtering for distillation.

Brewery staff collect data using a wide range of tools from a simple microscope to the Gehaltemeter, an instrument that can detect oxygen in beer down to 5 parts-per-billion. Daily analyses include gravity, pH, O2/CO2 concentration, temperature, and yeast viability. Results are recorded into a logbook that we use to track fermentation, review process change, and determine when beer is ready to be packaged.

Measuring out filtered beer sample for distillation.

Measuring out filtered beer sample for distillation.

Our laboratory located at The Depot is equipped to handle more in-depth analyses. Chemical methods are used to isolate compounds related to beer fermentation, such as 2, 3 butanedione or diacetyl. We use a spectrophotometer, a device which can detect very small changes in light absorbance, to determine the concentration of these compounds. With this information we can analyze recipe changes, monitor yeast productivity, and ensure consistent shelf-stable beer for our customers. Our lab runs analysis on IBUs (international bitter units), FAN (free amino nitrogen), color, settlement, VDK (vicinal diketones, aka Diacetyl) and total acidity.

Samples distilling out diacetyl.

Samples distilling out diacetyl.

The Depot laboratory also houses our beer archive where all our canned beers are kept for shelf life analysis and as a reference if any customer complaints are made. Any canned beer that could be purchased in the market is accounted for by batch number in our archive, and the beer is stored warm to mimic bad market conditions it could face.  

Once a week the brew staff selects a sample of beers to taste for off flavors and overall stability of the beer. If a beer is found to be “out of spec” (not to our standards) we can use our data to determine what process may have influenced the quality of the beer.

Adding reagents to beer distillate to initiate reaction.

Adding reagents to beer distillate to initiate reaction.

If anyone has questions about brewing science or about the brewing process, ask a brewer! You can find them performing sensory analysis at the bar after their shift, typically Monday-Thursday around 5pm.

-Spencer White


NOW ON TAP - The Duke

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The Duke (Ordinary Bitter)

3.3% ABV // 25 IBU // 1.035 OG

light body + peach tea notes + balanced

A true session ale and the original from the British Isles. What makes us most proud of this beer is the extra effort we took to make sure it was absolutely stylistically correct. The barley employed was a floor malted, heritage grain from the Wiltshire, and of the oldest malt house in England. The hops used are of the Goldings variety, also from England. The carbonation and clarity were created naturally, in the way real cask ale would be presented. And the yeast was of course of English origin. Notes of sun brewed peach tea and freshly baked baguette create complexity that finishes with a satiating balance between malt and hop. This beer is a refreshing reminder that low alcohol beers do not need to sacrifice flavor and complexity.

HOPS:
WGV
MALT:
Crystal 40, Plumage Archer

NOW ON TAP - Simcoe Slice IPA

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Simcoe Slice IPA

7.0% ABV // 10 IBU // 1.060 OG

medium body + dank + juicy fruit

We don't fine or filter this beer, yet it's more luminous than the over-abundant NEIPA. Chalk it up to a long conditioning period below freezing temperatures, or maybe it's the mash technique employed. Either way, this IPA is a very lucid expression of Simcoe hops. Being the only hop varietal used, the atypical sensory notes are abundant. Diesel-y, juicy vine fruit, and that catty-ness all finish brighter and more open than we have created before. Is bright a new thing? Or is this ocean of self expression within a category sinking the ship?

HOPS:
Simcoe
MALT:
2-Row Pale, Raw Wheat

NOW ON TAP - Charlie Foxtrot (Fresh Hop IPA)

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Charlie Foxtrot (Fresh Hop IPA)

6.9% ABV // 30 IBU // 1.058 OG

medium body + juicy + fresh

In what has turned into an annual tradition, we have again partnered with the great people at Growing Veterans Farm in Lynden, WA to bring you a fresh hop IPA. This year we joined Growing Veterans in planting, handpicking, and brewing a super fresh, locally sourced, organic IPA. This hop heavy IPA shows restraint in an unexpected, yet thoroughly satisfying way. It is both resinous, yet quaff-able, fruity, yet balanced. Much of this is derived from the combination of all the fresh C hops Growing Veterans provided, although the sneaky element in this beer is an experimental hop used for dry hopping. 5% of this beer's sales will be donated to back to Growing Veterans Farm.

HOPS:
Cascade, Centennial, Chinook, Columbus, Crystal, Mistral
MALT:
English Pale Malt, Oats, Spelt

NOW ON TAP - Roy Farms (Fresh Hop IPA)

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Roy Farms (Fresh Hop IPA)

7.0% ABV // 30 IBU // 1.064 OG

medium body + unfiltered + piney

A flavor intense exposure to the beauty of Centennial hops is expressed in this IPA. It began with a trip to our largest supplier of hops, Roy Farms, to purchase 50 lbs of wet organic Centennial hops. It ended with a heavy dry hop of even more Centennial. In between we fostered the transformation of raw ingredients, including large portions of malted and raw wheat, into this very expressive IPA. We used only Centennial hops to give a direct window into its character. Lots of doug fir and pine notes come through, adding to the apparent bitterness. Each year more acreage of this old school hop is pulled in favor of new experimental varieties. While not new and buzz-worthy, this varietal is one to cherish while it’s still around.

HOPS:
Centennial
MALT:
2-Row Pale, Malted Wheat, Raw Wheat

Growing Veterans // Aslan Brewing Co.

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Aslan Brewing Co. and Growing Veterans have partnered to raise money and provide a platform to promote Growing Veteran’s mission.

Growing Veterans farm and Aslan worked together to grow hops, harvest, and brew a special release beer called the Charlie Foxtrot IPA, which will be released on September 29th at a public event, the Fresh Hop Forum, at the Aslan Depot. A portion of the proceeds on all wholesale and in-house sales of Charlie Foxtrot Fresh Hop IPA will be donated back to Growing Veterans.

“Aslan Brewing’s guidance and support over the last year has been instrumental in the development and success of Growing Veterans Organic Hops program. We appreciate the opportunity to work with a local business that is committed to using organic ingredients, locally sourced goods, and sustainable practices,” said Scotty Irwin, Programs Director at Growing Veterans. “We look forward to expanding our organic hops program and future collaborations with Aslan Brewing Company.”

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Growing Veterans offers a new health care model that combines informal peer support with care farming. They create a safe space where veterans work together, support each other, and engage with their communities to have a successful transition home. This community interaction also lessens the divide between veterans and civilians. The model is helping achieve their mission “To empower military veterans to grow food, communities, and each other.”

“We chose to work with Growing Veterans because of their ability to directly impact people in need,” said Jack Lamb, CEO of Aslan. “We owe a lot to the veterans of this country, and yet they are often distanced from the resources they need to live a healthy life after service. No matter how you may feel about war or the military in general, we must understand that veterans deserve our help, just like any other active member of our community.” Since its opening in 2014 Aslan Brewing Co. has aimed at becoming a socially influential business in downtown Bellingham. Through its sustainability practices, non-profit donations, and community outreach Aslan has made a continued effort to lead by example.

“Growing Veterans is a model for what a motivated nonprofit looks like,” said Lamb. “They have found a way to not only make a difference in the lives of veterans, but to do so in a productive, creative, and interactive way. Through this collaboration, we will raise awareness for veterans in need and bolster Growing Veterans' ability to help those very men and women who have always had our backs.”

Growing Veteran’s vision is to make an impact on veteran suicide by targeting the root cause: isolation. Using the farm as the platform, they provide a space where veterans can work together, support each other, and engage with the broader community to have a full and successful transition home.

DONATE to Growing Veterans: growingveterans.org/fundraising/plantingourroots.html



NOW ON TAP - Let's Talk About Six (IPA)

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Let's Talk About Six (IPA)

6.66% ABV // 30 IBU // 1.058 OG

medium body + tangerine + juicy

Our good friends at Pint Defiance are celebrating their 6th year. They have not only been strong supporters of craft beer, but continue to push boundaries in beer stewardship. So when they asked us to make their anniversary beer, we were honored to oblige. For this IPA we focused on Chinook in the whirlpool, then double dry hopped it with El Dorado and Amarillo. This juice bomb is slightly hazy, mildly bitter, and exudes notes of orange citrus.

HOPS:
Amarillo, Chinook, El Dorado
MALT:
Carahell, Oats, Pilsner

NOW ON TAP - Das Boot (Helles Lager)

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Das Boot (Helles Lager)

5.0% ABV // 18 IBU // 1.050 OG

medium body + malt forward + crisp

In anticipation for Oktoberfest we honored a more modern tradition and created a Munich-style Helles lager. It's often said that Helles is the most technically challenging beer to create. It can be considered a measuring stick to a brewers ability. To pay respect to the forebearers of the style, no corners were cut. This beer employed a decoction mash, used only nobel hops, and was lagered for 6 weeks. This Helles is 100% naturally carbonated and served brilliantly clear.

HOPS:
Hersbrucker
MALT:
Pilsner

NOW ON TAP - Stillmatic (Brett IPA)

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Stillmatic (Brett IPA)

6.6% ABV // 20 IBU // 1.058 OG

medium body + tropical + funky

Brewed with continental malts and a large portion of raw wheat to sustain the Brett Brux culture that lives in the foeder, this beer was then fermented and subsequently aged for 10 months. At the end of its dormancy we sent the contents of the foeder into a the stainless tank that held the spent raspberries from our Pink Yoshi Berliner Weisse. We then dry hopped it heavily with Nelson Sauvin. Hints of raspberry, loads of pineapple, and a touch of white grapes; this beer is funky, but the brett brux is beautifully balanced into the overall flavor of this juicy treat.

HOPS:
Mosaic, Nelson Sauvin, Pacific Gem
MALT:
Pilsner, Raw Wheat, Vienna

NOW ON TAP - Fish Have Feelings (IPA)

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Fish Have Feelings (IPA)

8.1% ABV // 8 IBU // 1.068 OG

big body + dank + juicy

Hopworks Urban Brewery in Portland is hosting the Salmon-Safe IPA Festival for beers made with only salmon safe ingredients, and Aslan participated! Salmon Safe Certification means that the utmost care was taken to ensure that none of the practices used in the farming process negatively impacted the habitats of salmon. Mashed with a large portion of buckwheat and only hopped on the hot side in the whirlpool, it was then dry hopped with a ton Mosiac hops. This big, diesely dank IPA hides its ABV quite well. Check this link for more info on Salmon Safe Certification: https://salmonsafe.org/

HOPS:
Mosaic
MALT:
2 Row Pale, Buckwheat, Oats

NOW ON TAP - Big Iron (Altbier)

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Big Iron (Altbier)

5.2% ABV // 35 IBU // 1.050 OG

medium body + toffee notes + rich malt character

A recent trip to Dusseldorf, where much time was spent drinking Alt in the pubs of Uerig and Schumacher, inspired the production of this beer. We dont often attempt to re-create historical works, but in this case every possible detail of the production of Altbier was put under the microscope. As such, this beer went through the most intense mash regime we have ever employed. It was fermented with an ale strain very slowly and cold, and then lagered for several weeks. The rich malt character is a result of the intense mash profile. Its extraordinarily smooth body is due to the extended lagering. While its wonderfully crisp hop character is lent from the singular use of top quality Mittlefruh hops. We are thrilled with how this beer came out, and find it to be very representative of those found in Dusseldorf.

HOPS:
Mittlefruh, Premiant
MALT:
Caramunich, Carafa, Dark Munich, Munich, Pilsner, Vienna, Wheat