1859 March | April 2018

food + drink
TRY THIS BEER FOR THAT WINE
Beerlandia
Beer for Wine Lovers
written by Jeremy Storton
illustrated by Allison Bye
“IT TAKES A LOT of beer to make wine.”
I hear this again and again from people in the wine industry. Despite this
surprising collaboration, there are still strict wine devotees who claim to not
like beer or, at least, not in formal settings. However, beer has more than a
hundred styles and arguably more diverse flavor profiles than wine.
South of Eugene, Alesong Brewing and Blending operates like a winery that
just happens to brew beer. In the heart of wine country, oak barrels line the
tasting room that doubles as beer-release party central, replete with cheese
pairings. By collaborating with its neighbor, King Estate Winery, it further
blurs the division between beer and wine. “I love wine and wine does go well
with cheese,” explained head brewer Matt Van Wyk. “But beer, having the
four main ingredients plus extra things we’re adding, like grapes in one of our
beers, apricots in another one of our beers and cocoa in another, it just gives
you more to work with as a pairing.”
Gary Fish, of Deschutes Brewery, once shared with me the concept of the
“Share of Mouth.” Fish told me, “We know statistically and empirically that our
core consumer moves back and forth between beer, wine and whiskey.” If this
math is correct, then we Oregonians have a wonderful emulsion of choice at
our fingertips. We need only explore a different kind of bottle.
In a state filled with incredible beer and
wine, why pick one team? Here are some
beer for wine crossovers that reach hands
across the aisle, so to speak.
1. 10 Barrel’s Crush Berliner Weisse (any
flavor) for Champagne. Napoleon called
German Berliner Weisse the “Champagne
of the north,” and it works well with
Sunday brunch.
2. Mazama Brewing’s Deadline Pils for
pinot gris. Both are crisp, acidic and
refreshing. Great with goat cheese.
3. Good Life Brewing’s Sweet As Pacific
Ale for a sauvignon blanc from New
Zealand. Both have a crisp acidity with
tropical flavors. Perfect pairing
with Brie.
4. Breakside Wanderlust IPA for a syrah.
Both have a lot of complex character and
balance to the bitterness. Surprisingly
amazing with bleu cheese.
5. Alesong’s Terroir: Pinot Gris (a
collaboration with King Estate Winery)
for an Oregon pinot noir. Both can be
very complex and offer up flavors of fruit,
earth and spice. Great with grilled chicken.
6. Sunriver Brewing’s Fuzztail Hefe for
an unoaked chardonnay. Both show
balanced fruit profiles with a rich, creamy
texture and a crisp finish. Excellent
with Manchego.
7. Three Creeks’ Five Pine Chocolate
Porter for a cabernet. Both are rich, dark
and delightful with notes of dark fruit and
astringent bitter chocolate. Perfect with
grilled meat with a coffee and cocoa rub.
8. Ninkasi Brewing Co’s Pacific Rain for
a red blend. It is balanced and interesting,
yet easy drinking. Pair with just about
anything.
9. Rogue’s Old Crustacean Barley Wine
for brandy. Best paired with a snifter ...
and some friends.
10. Cascade Brewing’s Sang Noir
(Imperial Red Ale with Bing cherries
aged in bourbon and wine barrels for
two years) for port. Drink from a Teku
or wine glass by itself or pair it with a
chocolate soufflé.
28 1859 OREGON’S MAGAZINE MARCH | APRIL 2018