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E x p a n s i o n Progressing....
and We're Brewing!
It’s true. As of the end of January, the first brews in our new German system were complete! And the early results are very positive. We are very proud of the new system. It will give us better control and greater consistency while producing “Deschutes” beers.
You can see the new system through the North and East windows as you drive by the brewery. It is hard at work making your favorite beer.
We are very excited about all the possibilities.
Now, we’ll admit, the goal is not for you to taste the difference. The goal is for you not to taste the difference. The new system will improve and simplify our quality control procedures while being much more efficient with raw materials, energy and water and of course, improve the beer.
As our construction project finally winds down, come by for our Saturday tours (noon to 4PM) and see for yourself what commitment Deschutes maintains to making you the finest beer there is.
Spring Break in Central Oregon
Throughout the month of March various regional schools are closed for that most wonderful of inventions: Spring Break. Lots of students and families take a little vacation at that time and many choose to come here to Bend. Why, you may ask? The answer is quite simple: You can’t ski or snowboard or go to Deschutes Brewery in Daytona Beach.
Larry Sidor Joins Deschutes Brewery
Fermentation is not only a science but a passion. Larry Sidor, recently employed by S. S. Steiner Hop Company, became brewmaster of Deschutes Brewery and carries that love of brewing to Bend.
Larry brings to the brewery a lifelong interest in fermentation and a 23 year brewing career with the Olympia Brewery in Tumwater, Washington. His professional experience encompasses packaging product control coordinator, assistant brewmaster, and corporate manager of product research and development.
Gary Fish, owner and president of Deschutes Brewery, notes, “Larry’s experience, knowledge and leadership help enhance Deschutes’ place in the craft beer industry. We are proud to welcome him to our team and look forward to a very bright future.”
Larry noted, “For the last forty plus years, not a year has passed where I have not fermented something, whether it was Grandma’s sauerkraut, wine, cheese or beer. I look forward to fermenting into the future and beyond with Deschutes Brewery.”
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A Few New Faces...
Deschutes Brewery welcomes three smiling new faces to our sales team. In the Northern California Bay Area we are joined by Mike Pitsker and Justin Muth. And in Seattle, Andy Romo is on Team Washington. We are pleased and proud to have these three join us in our never-ending pursuit to bring you the world’s best beer.
Mustard Seed and Cinder Cone Red
Glazed Lamb Rack
Serves 4
2 1-1/2 Lamb Racks (ask butcher to French clean them)
Salt and Pepper
2 Tablespoons olive oil
Mustard Seed and Cinder Cone Red Glaze
1/4 cup sugar
3/4 cup Cinder Cone Red
2 Tablespoons whole mustard seeds
Teaspoon minced garlic
Preheat heavy sauté pan over medium-high heat and your oven to 400°F. Season rack of lamb with salt and pepper. Add olive oil to sauté pan and sear lamb rack very well. Remove lamb racks and place in roasting pan. Pour excess oil from the pan and add the sugar. Continuously stir sugar and cook until caramel in color, add the beer (slowly – it will steam up), mustard seeds and garlic and bring to a simmer stirring all the while until thick in consistency. Pour ½ the glaze over the racks of lamb and place in oven to roast for about 20 minutes. Halfway through the roasting process, pour the remainder of the glaze over the lamb racks.
Great with green beans and cous cous (and of course, Cinder Cone Red).
Erin Go Bragh
Fun Facts about Ireland
In Celtic folktales, leprechauns were cranky individuals, responsible for mending the shoes of the other fairies.
The shamrock, which was also called the "seamrog" by the Celts, was a sacred plant in ancient Ireland symbolizing the rebirth of spring. By the seventeenth century, the shamrock had become a symbol of emerging Irish nationalism. As the English began invading Ireland, the Irish took to wearing the shamrock as a symbol of their pride in their heritage and their displeasure with English rule.
After being conquered by the English, the Irish were forbidden to speak their own language and turned to music and song to help them hold on to their heritage and history and to galvanize the people. Irish music was outlawed by the English. Queen Elizabeth the First even decreed that all artists and pipers were to be arrested and hanged on the spot.
It has long been recounted that St. Patrick banished all the snakes from Ireland. In fact, the island nation was never home to any snakes. The "banishing of the snakes" was really a metaphor for the eradication of pagan ideology from Ireland and the triumph of Christianity.
Though cabbage has long been an Irish food, corned beef only began to be associated with St. Patrick's Day at the turn of the century. Irish immigrants living on New York City's Lower East Side substituted corned beef for their traditional dish of Irish bacon to save money. They learned about the cheaper alternative from their Jewish neighbors.
Join us at the Pub to celebrate Saint Patrick’s Day - and just say “no” to green beer.
Information from thehistorychannel.com
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