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Your Shoe’s Untied! Long ago, the world celebrated the New Year after the Vernal Equinox (around what is now April 1st). In 1582, Charles IX of France switched over to the Gregorian calendar - apparently on a whim. Since there was no internet at the time, not everyone was informed of the change. For many years, people who lived in caves and small villages continued to celebrate the New Year on April 1st. These people were referred to as “April Fools” and were sent on “Fool’s Errands” like getting a quart of pigeon’s milk or fifty meters of shoreline. This amused the French no end.
They began playing practical jokes on each other; like pinning paper fish on each other’s backs and shouting “Poisson d’Avril!” and then running away tittering with glee. The rest of the then modern world felt left out, so they joined in on the wackiness. The English refer to the recipient of a prank as a “noodle” and they only indulge in pranks until noon. The Scots loved the concept so much they extended April Fool’s to two days – the second day entirely devoted to pranks relating to people’s “posteriors” (I did not make that up). And the Portuguese double themselves over with laughter as they throw flour on their friends on April 1st. So let’s all help out on this wild and crazy day. Do something nutty: Change your name to Gxrdwqm, wear your socks on the wrong feet, be creative.
Deschutes ~ Near and Far
(formerly Where’s the Beer?)
Travel seems to have slowed down now that the holidays are over. Will it pick-up through the Spring?
One loyal Deschutes fan decided that Black Butte Porter should visit England. As you can see, Victoria Bean, introduced Black Butte Porter ‘round London, showing off Big Ben and the Tower Bridge as well as talking a boat ride on the Thames. Now, I’m thinking that Victoria got the better end of the deal as she got to drink Black Butte Porter while in England and visit the country.
Next time you take a vacation, preferably exotic and far, far away, pack a bottle of Deschutes beer and send us a photo (Eiffel Tower, Taj Mahal, World's Largest Ball of String, etc.). We’ll send you cool Pub Stuff if we publish it.
Thanks to Victoria ~ And looking forward to all those whacky Spring Break pictures and stories that I just know are coming Deschutes’ way!
Fresh Flicks at the
Spring Beer and Wine Fest
For those folks that live in Portland, you need not travel far for the upcoming Spring Beer and Wine Fest. The annual Springtime Festival is March 25th and 26th at the Oregon Convention Center. You will find all manner of beer and wine as well as live music and chef demonstrations. And . . Fresh Flicks will partake in the festivities, featuring Rage Film’s Stimulus. Stop by the Deschutes Brewery booths, sample some ales and take in the extreme skiers as they huck off cliffs and out run sluffs in the back country. (Does anyone know what I just said?) See you then ~
For more info on the Spring Beer and Wine Fest, visit www.springbeerfest.com
Upcoming Beers at The Pub:
Three Sisters Belgian Tripple ~ Classic Belgian Yeast and Candy Sugars
Bond Street Brown ~ A Pub classic and locals’ favorite
Horizon Glacier ESB ~ Extra Special Bitter with Horizon & Glacier hops
Horse Ridge IPA ~ a NW IPA back by popular demand
Whistle Stop Wheat ~ A light, American-style Wheat ale
On the Drawing Board:
An Oatmeal Pale
A Nut Brown Ale
Save a Tree!
This newsletter is available electronically. If you’d like to switch or subscribe, send an e-mail to jreesor@deschutesbrewery.com |
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BOND STREET SERIES
Deschutes Brewery’s 22-oz bottles
The Bond Street Series, a collection of fine Deschutes Brewery Public House ales, will debut on April 1st. This rotating series begins with the pub classic, Bachelor Bitter, a traditional Best Bitter. It is more robust than an ordinary bitter with a deep copper color and rich malt sweetness balanced with English hop aroma and flavor. For tradition’s sake, English hops and English floor malt are used.
Bond Street Brown Ale follows Bachelor Bitter in August. This is a classic English-style Brown ale with a dark, rich malty body and low bitterness. A local Bendite favorite, Bond Street Brown uses three different types of hops, Galena and Northern Brewer for the bittering process and Willamettes for the aroma. Enjoy ~
Look for this collection in stores and bottle shops throughout the Pacific N.W. very soon.
Deschutes Brewery
Employee Profile
Jacob Harper began working at Deschutes Brewery’s production facility in 2000. In the ensuing four years, Jacob has progressed from the bottling line, to cellars and now to the brew house. He is surrounded by a team of brewers with unlimited knowledge and has an eager fascination to learn. Working in the brew house certainly fits his outdoor lifestyle. Jacob loves running, mountain biking and snowboarding in addition to brewing. He completed the 2004 Portland Marathon in 3hrs 5min which qualifies him to run the Boston Marathon. He is planning to run the Boston Marathon in 2006 so 2005 will be a training year. Look for Jacob pounding out the miles on the local trails and if you see him at the pub, raise a pint of Black Butte Porter his way.
Cheers ~
From the Pub Kitchen
Roasted Halibut with Red Ale and Horseradish Braised Baby Carrots
Serves 4
4 – 6-ounce portions of Halibut
Salt and pepper
1 TBS olive oil
1 LB baby carrots
½ oz. prepared horseradish
3 oz. Cinder Cone Red Ale
1 oz butter
Salt to taste
3 springs fresh tarragon, chopped
Lightly seasoning the halibut pieces with salt & pepper then sear them in a hot sauté pan for 1 minute on each side. Transfer halibut onto a baking pan and roast in oven at 400 degrees for 4 minutes. Drain excess oil from sauté pan and add baby carrots for 1 minute. Add horseradish and Cinder Cone Red then simmer for 5 minutes. Finish baby carrots by adding the butter and season to taste. Allow carrots to simmer one minute more. Serve halibut over baby carrots and garnish with fresh chopped tarragon.
Spring Beer Dinner
at The Mountain Room
6:00pm Saturday, April 16th
Baked Pacific Oysters with Oregon Peppered Bacon and Leek Confit
Ale Cured Duck Breast and Cranberry Relish on Rye Toast
Appetizer:
Sea Urchin and Spiced Sugar Crème Brulee
With Cascade Ale
Salad:
Roasted Quail served aside a Belgian and Watercress Salad with Mustard – Herb Vinaigrette and Shaved White Cheddar
With Horse Ridge IPA
First Entrée:
Pacific Halibut served atop Potato-Cauliflower Puree with Crisp Arugula and a White Truffle-Chive Oil
With Bachelor Bitter
Second Entrée:
Roasted Spring Lamb with Butternut Squash Gnocchi, Pole Beans and Pearl Onions and Wort Preserved Figs
With Cinder Cone Red
Dessert:
Fresh Strawberry Pudding Cake with Sweet Crème
Ochoco Oatmeal Stout
$55 per person includes beer, wine and gratuity
Call 385-8606 for reservations |