'A Very Special Ale for the Holidays'

Bend, Oregon ~ As Deschutes Brewery approaches its 16th season brewing Jubelale, we look back at the journey that brought us to where we are today.  In 1988, when Deschutes Brewery was a mere six months old, the first batch of Jubelale was brewed and hand bottled into 750-mL bottles to sell to our early pub patrons.  The label was a simple, one-color hand drawn wreath, hinting at the familiar Deschutes Brewery oval logo.  Jubelale was next available in 22-oz bottles labeled with a more refined version of the winter wreath logo.  Six-packs of 12-oz bottles were first introduced in 1993 as Jubelale became the first beer bottled at the new facility.  Two years later, Deschutes Brewery's owner, Gary Fish, and graphic designer, Ed Carson, transformed Jubelale's image, inspired by the idea of having a different local artist create an image in the spirit that is Jubelale.

Molly Cliff Hilts, a renowned Pacific Northwest artist, is the 9th Jubelale painter chosen to create this year's celebratory image.  Molly paints a scene of "stars and the poinsettias, which bask inside in the warm glow of a nearby fire" that depicts "the magic of a clear, cold Oregon winter night" with "the enticing potential of an evening of adventure and merriment." 
  
Although the art for Jubelale changes every year, the beer itself remains unchanged, brewed in the British tradition of a "Strong Ale."  Jubelale, a festive winter ale, is characterized by a large malt body from generous amounts of crystal malt and is balanced with pronounced hop bitterness in both taste and aromatics.  Five varieties of European and American hops are added to create balance, along with dry-hopping in the final conditioning stage.  With an alcohol content of 6.7% and an original gravity of 1.065, Jubelale is the ideal tonic for those long, cold winter nights.

Jubelale will be available at neighborhood pubs and markets in both draft and six-pack bottles this October through the end of December, and into mid-January.

Harvest Dinner

Saturday, Sept 13th at the Mountain Room
Starting with Hors D'Oeuvres at 6pm

Terrine of Cold Smoked Salmon with Dungeness Crab-Tomato Salad
Served with Pine Mountain Pilsner

"Fried Green Tomatoes"
Cornmeal-Fried Green Tomatoes with Sweet Corn and Preserved Lemon Salad
Served with Cascade Ale

Cured Black Cod served with Goat Cheese Gnocchi, Chanterelle Mushroom, and Fresh Pea Shoots
Served with Quail Springs IPA

Pressed Pork Shoulder served with Haricot Vert and Bourbon Braised Walla Walla Onion
Served with Black Butte Porter

Juniper Grove Chevre Cheesecake with Toasted Almond Crust and Fresh Apricot Garnish with Mint Syrup
Served with Glass Butte Imperial Stout

$49.00 per person including gratuity
Call Sharon at 385-8606 for reservations


Oktoberfest

Saturday October 4th at The Mountain Room
(Featuring the Country Dutchmen Band)
Hors D'Oeuvres start at 6pm

 Hot Smoked Salmon and Steamed Napa
Cabbage and Caraway-Celery Broth
Served with Bëndsch Kõlsch

 Pan Seared Foie Gras with Potato Bread and Black Truffle Salad with Roasted Bartlett Pears
Served with Hosmer Dance Orchestra Alt

 Roasted Pacific Halibut served with Celery Root and Cauliflower Purée with Sea Urchin Roe Emulsion
Served with Diamond Lake Lager

Beef Short Ribs á la Sauerbraten served with Whipped Winter Squash and Brussels Sprout Coleslaw
Served with Oktoberfest

Pumpkin Spice Cake with Hazelnut Crunch
Ice Cream
Served with Overturf Oatmeal Stout

 $55.00 per person including gratuity
Call Sharon at 385-8606 for reservations

Sagebrush Classic
Serves Community

Deschutes Brewery spearheads the Sagebrush Classic along with Broken Top Club and Deschutes Children's Foundation, a non-profit organization, creating a community partnership that provides assistance to low-income children and family services.  This year's event raised over $155,000.00 and over the fourteen-year Sagebrush Classic partnership, nearly one million dollars has been raised and invested in services.

Jan LaChapelle, Director of Deschutes Children's Foundation, feels "the entire community becomes healthier when we all pull together.  This kind of pro-active philanthropy has become an important component of children's services in this area, as well as a model for other businesses and individuals."

The Sagebrush Classic raises community awareness and increases effectiveness of family programs.  Proceeds are put to work directly in the community, supporting low-income families through many diverse services ranging from baby food, dental care and health screenings, to homeless shelter improvements and after-school homework assistance.  Organizations such as the Family Access Network, Boys & Girls Club, Central Oregon Battering and Rape Alliance (COBRA), Big Brothers/Big Sisters and many others implement these services and more that directly impact the community.

 
Deschutes Brews in Arizona

Former bartender and Pub Manager Gary Thomas has returned to his native home in Arizona bringing with him a taste of the Pacific Northwest.  Deschutes Brewery has entered the Arizona market and the locals are ecstatic (there's nothing like a nice cold Mirror Pond Pale Ale when it's 115 degrees). 

Deschutes Brewery made its Arizona premier at Flagstaff's "Made in the Shade" Beer Festival on August 9th and will also be featured at "The Great Tucson Beer Fest" on September 20th.

"Ozapft is!"
("The barrel has been tapped!") 

Oktoberfest at the Pub
AND at The Mountain Room!

The Country Dutchmen Band will be featured at the Pub on Friday October 3rd from 5pm to 10pm (along with some great German specials and Oktoberfest Beer).  They will also join us for the celebration at the Mountain Room on Saturday the 4th (see menu in this newsletter).
 

Black Butte Porter Flank Steak

8 lbs. Flank steak
4 whole cloves of garlic
4 sprigs of fresh thyme
2 12 ounce bottles of Black Butte Porter
1/4 cup soy sauce
1/4 cup Rice Wine Vinegar

Combine all ingredients and marinate for 24 hours. Remove Steak from marinade and season with salt & pepper. Grill or broil steak to medium rare (internal temperature of 125°.

Serve with Roasted Red Potatoes and Green Salad ~ and Black Butte Porter.