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More Beer to Change Bend's Skyline!
You may have seen, as you drive by our production facility on Colorado Ave., a small construction project taking place. We are frequently asked, what is that? Well, we're adding brewing capacity. What that means is we are adding another brew house. That's not a "pub", but another production line. We purchased state-of-the-art equipment in Germany to produce the finest ales and lagers anywhere. This equipment was custom made to our specifications and no corners were cut. Specialty contractors from across the country are working tirelessly to complete the installation.
In addition we are adding another fermentation "cellar". That is the large stainless steel vessels you can see protruding above the roof line from the west, or fully exposed from the east. We are working hard to enclose the building creating an environment that will allow us to produce only the finest beer.
The project is expected to be completed early in the new year. We will be running test brews in late December and early January and look forward to the advantages that the finest technology can add to the finest traditional brewing methods. And, just in time for our new packaging and graphics. (see the next article!)
Tours are currently available in our existing facility on Saturdays between Noon-4 pm. Tours will be available into the new facility as soon as construction is complete.
New Packaging Designs for Deschutes Beers!
Majestic mountains, scenic rivers, and alpenglow skies are just some of the features illustrated in Deschutes Brewery’s new packaging, releasing in January 2004.
Deschutes’ brands celebrate the untamed beauty of the great outdoors and the lifestyle that goes with it. Each of these distinct landmarks come to life with a sense of adventure and fun, inviting you to come enjoy a concert at Mirror Pond, carve some turns on Mt. Bachelor’s Cinder Cone and explore the Obsidian flows at Newberry Volcano.
Step into your own adventure and take along the Deschutes ale that defines the moment for you.
Cinder Cone Red is now
in your local store!
Cinder Cone Red is out in cases, six-packs and NOW in 12-packs. You can also pick up a keg at the Pub or your local distributor.
Cinder Cone Red is a medium-bodied amber ale, with a rich malt flavor and red color derived from four kinds of caramel malt with a hint of dark roasted barley. East Kent Goldings and Tettnang hops balance the toffee sweetness, creating a refreshing full hop flavor.
Try One Soon!
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2nd Annual Deschutes Brewery Crabfest
at The Mountain Room
Featuring Bill Keale and his Island Sounds
Why: It’s cold out, it’s the height of the crab season and it’s an excuse to have a party.
When: Saturday January 17th from 6pm – 9pm
What:
Appetizers:
Fresh Pacific Oyster Bar
Seafood Cocktails
Dungeness Crab Cakes
A variety of Salads including:
Oregon Bay Shrimp Caesar
Creamy Cabbage Slaw
Saigon noodle Salad with Toasted Cashews and Oregon Bay Shrimp
Classic Crab Boil Featuring:
Fresh Dungeness Crab, Manila Clams, Penn Cove Mussels, House made Keilbasa, New Potatoes, and Corn on the Cob
(And yes, we’ll clean the Crabs this year)
Assorted Desserts:
Peach Bread Pudding
Chocolate Cream Pie
Fruit Fritters
And of course a selection of Deschutes’ finest brews.
Where: The Mountain Room at Deschutes Brewery 901 SW Simpson
Who: You in a Hawaiian shirt! If you call Sharon at 385-8606 for a reservation (and bear in mind that space is limited as there will be a huge table piled with freshly steamed crab in the middle of the room.)
How much: $60.00 per person including gratuity.
Mirror Pond Pale Ale Crab Boil
(in case you can’t make it to Crabfest 2004)
Serves 4 hungry people
1/2 gallon of water
3 sprigs of fresh thyme
6 whole peppercorns
2 bay leaves
1 lemon cut in half
2 Tablespoons Kosher salt
2-12 ounce bottles of Mirror Pond Pale Ale
6 live Dungeness Crabs (you can use the cooked ones from the store, boil them just long enough to warm them up)
1 lb. Manila Clams
1 lb. Kielbasa Sausage (cut into 1 inch pieces)
2 lbs. New Potatoes (quartered)
2 Carrots (cut into 1 inch pieces)
2 ribs of Celery (cut into 1 inch pieces)
1 lb. melted butter
2 lemons (cut into wedges)
Combine the water, fresh herbs and spices, salt, and beer in a large stock pot and bring to a boil. Add the sausage and vegetables. Reduce heat to a simmer and cover.When potatoes are almost done, add the crab and the clams and simmer until clams have opened. Drain and serve in a big bowl with melted butter and lemon wedges onthe side. Great with plenty of crusty bread and Mirror Pond Pale Ale. |