Halloween Fun Facts
As far back as 700 B.C., the Celts held their New Year celebration, called Samhain (pronounced sow-in) on the First of November. It was the end of the harvest season, which signified the death of the sun god and a new beginning. On the eve of Samhain, there would be bonfires and dancing and dressing up in animal skins to scare away the evil spirits. The Romans brought with them the festival of Pomona, celebrating the goddess of fruits and gardens. The Christians, unable to deter the pagan rituals, declared November first All Souls Day or All Hallows Day, thus the night before became Hallows Eve or Halloween.
Witches (from the Saxon wica, or “wise one”) were believed to gather in the Spring and Fall at the change of the seasons at a party hosted by the devil. They arrived on their broomsticks and were thought to be able to change themselves into black cats.
In Irish folklore, the fabled Stingy Jack was unable to get into heaven and wandered the world guided by a glowing ember in a carved-out turnip. When the legend came to America, pumpkins were used (origin of the Jack-O-Lantern).
On Halloween, Irish peasants would beg for food and money from the rich landowners. Practical jokes, or “tricks”, would be played on those who didn’t give “treats”. This tradition came to America with the Irish immigrants during the potato famine.
Ozapft Is! (The barrel is tapped!)
Join us on Oktober 2nd and 3rd for Oktoberfest at the Pub. We’ll have great German specials and The Country Dutchman Band from 5-10pm - and of course, the ever-popular Chicken Dance. It’s also The Bend Fall Festival, so there’ll be lots of fun stuff to do in Downtown Bend for the whole family.
Upcoming Seasonal Beers at the Pub
Old Samhain (sow-in) ~ Our pumpkin-colored Halloween Ale
Oktoberfest ~ Traditional Marzen-style lager for the harvest celebration
Jubelale ~ It seems like a long time since last winter…
Fresh Hop Ale ~ I’m looking forward to this one
And in November… Mirror Mirror Barleywine!
Deschutes Brewery and the Environment
The Oregon Department of Environmental Quality has presented Deschutes Brewery Inc. with an award for Environmental Leadership in the Brewing Industry based on environmentally conscious innovations in our brewery expansion project. Some of the things that were done were: passive cooling of the warehouse allowing the cool night air to maintain lower temperatures during the day), recapturing waste heat from brewing and using it to preheat wort for the next brew, and purchasing energy-ef?cient boilers that reduce pollution by up to 54%.
The Pub was also named Commercial Recycler of the Year by Bend Garbage and Recycling.
Deschutes Brewery Employee Pro?le
If you’ve ever been to the Pub, you probably know Missy Meckle. She’s the sassy one. Missy’s been a server here since 1999 and we’re very happy to have her. She has a lot of fun and
keeps the rest of us (and our guests) smiling. Missy says she lives vicariously through her customers, but she seems to keep pretty busy taking advantage of all the outdoor activities
that Central Oregon has to offer - she especially likes stomping through the woods with her dog Jessi. Come on in and say hi to Missy next time you’re in the neighborhood, you’ll be glad you did.
Save a Tree!
This newsletter is available electronically. If you’d like to switch or subscribe, send an e-mail to kjohnson@deschutesbrewery.com.
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Featured Pubwear
Ladies Black Butte Porter and Mirror Pond Pale Ale t-shirts. Buy both on line and receive a 20% discount! Check out Deschutes Brewery Store for these shirts and other cool stuff.
Harvest Beer Dinner
Saturday October 9th
At The Mountain Room 901 SW Simpson
Hors d’oeuvres start at 6:00
Foie Gras and Roasted Squash Crème Brulée with Herb Blossom Sugar
Served with Bëndsch Kölsh
Warm Juniper Grove Chèvre served atop Spinach Salad with Pale Wort Poached Pears and Roasted Walnuts
Served with Oktoberfest
Malt-Roasted Halibut served atop Creamed Corn with Chanterelle Mushrooms and Oregon Peppered Bacon
Served with East Lake Extra Pale
Cripenette of Pork Shoulder served atop Caramelized Parsnip and White Truf?e Whipped Potatoes with Baby Greens
Served with our Fresh Hop Beer
Apple Tart with Malt and Vanilla Ice Cream and Cranberry Candy
Served with Jubelale
Price is $55.00 per person inclusive
Call Sharon at 385-8606 for reservations
Ale and Citrus Cured Duck Breast
Serves 4
4 – 7 ounce Duck breasts
1 bottle of Twighlight Ale
Juice of 1 orange
Zest of 1 orange
2 Sprigs of fresh thyme
½ ounce toasted Coriander
1 garlic glove
Salt and pepper
Score the skin side of the duck breasts (make a few light incisions to allow the fat to render). Combine all the ingredients except the salt and pepper. Marinate duck breasts for 24 hours in plastic bag or covered container in the refrigerator. Pre-heat oven-proof skillet to medium-high and oven to 400 degrees. Remove duck from marinade and pat dry. Season with salt and pepper and sear skin side in skillet, ?ip breasts over, place skillet in oven and ?nish cooking until internal temperature reaches 140 degrees, let rest 5 minutes before serving. Excellent with wild rice and sautéed spinach (and Twilight Ale).
Where’s the Beer?
Send us a picture of one of our beers in an exotic location (North Pole, Amazon Jungle, top of the Eiffel Tower, downtown Cleveland) and
we’ll publish it in our newsletter. The most exotic photo will win some great Brewerystuff. Act Now! Judging will take place December 31st.
Our troops are not allowed to have beer in Iraq, but here’s the next best thing. These photos were taken in front of the Al Faw palace on Camp Victory just outside Baghdad.“When I get back to the states, I am planning on a road trip of the western U.S. and would love to stop by the brewery for a tour and a brew. Thanks for the t-shirts, we all appreciate your support and loveDeschutes beers!”
SGT Ryan McKeever &
2nd squad 1st platoon
Bco 1-303rd Armor
81st eSB
Jubelale
is coming in October!
Perfect for a cozy winter gathering, Jubelale is a festive ale characterized by a large malt body balanced with hop bitterness derived from a variety of American & European hops. Enjoy
this celebrated seasonal tradition! This year’s label artist is Kathleen Powers from Portland. |