Matt Van Wyk

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What’s your current position at your brewery, and how did you get started in the craft brewing industry?

I’m one of three co-founders of Alesong Brewing and Blending [in Eugene, Ore.] and my position is one-third of everything with a focus on the brewhouse.

What’s new at Alesong?

It’s all new as we just swung open the doors and started selling beer. We continue to expand our barrel inventory so that we can build a library to blend from and we’re also finishing the design on our rural Oregon wine country brewery and tasting room.

What’s the best part of being a part of the craft brewing community?

Hands down it is the willingness of craft brewers to help out. I’ve been in the industry for 15 years and I still recently had to lean on some new folks who had opened just before us. There are amazing people in craft brewing who don’t hesitate to offer an assist.

Name a favorite food and beer pairing.

You can’t miss with a hunk of pungent gorgonzola or Roquefort with a tall, frothy glass of well-balanced double IPA.

What’s your biggest accomplishment unrelated to your job?

I’m very proud to say that I have somehow managed to raise two happy and healthy kids alongside the most wonderful wife and mother. If you don’t think that’s amazing, try it while opening and running a craft brewery.

What’s your favorite beer that your brewery does not produce?

Rodenbach Grand Cru has always been a go-to for me.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?

Belgium is the obvious choice here’generally, for the brewers I met there and the food/beer I consumed, but specifically, the successful hunt for the tiny little bar De Garre down the skinny alley in Brugge.

What do you like to do in your time away from the brewery?

I like to entertain myself with anything outdoors when the sun is shining and my feet are dry. Hiking, skiing, boating, and camping top the list.


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