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Great American
Beer Festival 2004
Cascade Ale – Gold Medal
Bachelor ESB – Bronze Medal
Obsidian Stout – Bronze Medal
Holiday Fun Facts
Before settling on the name of Tiny Tim for his character in "A Christmas Carol," three other alliterative names were considered by Charles Dickens. They were Little Larry, Puny Pete, and Small Sam.
In England it's considered unlucky to turn down the offer of a mince pie. Eating the pie every day for the 12 days of Christmas promises 12 happy months ahead.
Christmas trees are edible. Many parts of pines, spruces, and firs can be eaten. The needles are a good source of vitamin C. Pine nuts, or pine cones, are also a good source of nutrition.
In Norway on Christmas Eve, after the family's big dinner and the opening of presents, all the brooms in the house are hidden so that witches do not steal them for riding.
There are 17 ways to spell Hanukkah -- Channuka, Channukah, Chanuka, Chanukah, Chanuko, Hannuka, Hannukah, Hanuka, Hanukah, Hanukkah, Kanukkah, Khannuka, Khannukah, Khanuka, Khanukah, Khanukkah and Chanuccah.
"Hot cockles" was a popular game at Christmas in medieval times. It was a game in which the other players took turns striking the blindfolded player, who had to guess the name of the person delivering each blow.
Kwanzaa (Swahili for "fresh fruits") is based on an African harvest festival and was created by Maulana Karenga in 1966. It is a nonreligious celebration of family and social values for African American families.
A traditional Christmas dinner in early England was the head of a pig prepared with mustard.
In the Ukraine, it's good luck to find a spiderweb on Christmas morning.
Male reindeer lose thier antlers in November. The females keep theirs until Spring.
"Sugar Plums" are chocolate candies filled with fruit preserves, cremes or other sweet fillings
From the Pub Kitchen:
Mirror Pond and Citrus-Cured Prawns
Serves 4
For Marinade:
1 12 ounce bottle Mirror Pond Pale Ale
6 ounces fresh orange juice
2 cloves garlic
1 Tablespoon soy sauce
1 teaspoon cumin powder
1 teaspoon chili powder
3 sprigs fresh cilantro
24 large Prawns (Peeled and cleaned)
1 Tablespoon olive oil
2 Tablespoon Butter
1 teaspoon chopped parsley
Combine all the the ingredients for the marinade. Pour over prawns and refrigerate for 8 hours. Remove prawns from marinade and season lightly with salt and pepper. Pre-heat large sauté pan to medium high. Add 1 Tablespoon olive oil to pan. Sauté prawns until just done. Remove prawns from pan and add butter and parsley. Pour butter over prawns. Can be eaten as is or tossed with pasta. Serve with Mirror Pond Pale Ale.
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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New Year's Eve Dinner
at The Mountain Room
At the bottling plant at 901 SW Simpson
Friday, December 31st, 2004
8:30 pm - 12:30 am
Hors d’ oeuvres:
Fresh Northwest Oysters on the Half Shell
Potato Blinis with Crème Fraiche and Sturgeon Caviar
Soup:
Dungeness Crab Bisque with Housemade Herb Cracker
Salad:
Frisée and Baby Greens with Fennel, Sugared Almonds, Dried Cranberries and Warm Brie in an Oregon White Truffle Vinaigrette
Entrée:
Roasted Filet Mignon with Jubelale Demi-Glace and Broiled Maine Lobster Tail served with Herb-Whipped Potatoes and Butter-Braised Baby Vegetables
Dessert:
White and Dark Chocolate Mousse Cup with Chocolate-Dipped Pretzel and Preserved Fruits
Dance the night away to original groove music by Ramshackle ~ A collaboration of extreme local talent including Mark Ransom (Eating Peaches), Ted Brainard (Low Hangin' Fruit), Peter Sussmann (Bluesberry Jam), and Tyler Mason (Floor-Ride).
$100 per person
Beer, Wine, Champagne Toast, and gratuity included.
Cash bar for Premium Spirits.
Call 385-8606 for reservations
Where can you enjoy a pint of Jubelale while doing your holiday shopping?
Right here at the Pub. We’ve got lots of great stuff to choose from: T-shirts, Hats, Sweatshirts, Fleece Pullovers, Polos, Frisbees, Posters, Water Bottles and more. And if you just can’t decide, there are always the ever-popular Deschutes Brewery Gift Certificates. If for some reason you can’t make it in, you can still do your shopping on line at and you can still enjoy a Jubelale while shopping at home.
Where’s the Beer?
Here’s a photo of a Black Butte Porter taken on the Nushagak River near Ekwok, Alaska by our brewmaster, Larry Sidor, right after landing a 21 pound Chinook Salmon. Next time you take an exotic vacation, 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.
Mirror Mirror Barleywine
Tuesday December 21st 5:00 PM
It’s finally ready! We brewed a double-strength batch of Mirror Pond Pale Ale last March and aged it in a variety of new and used (Bourbon, Pinot Noir, Port) oak barrels. The final blending has taken place and there will be a limited release at 5PM on the Winter Solstice here at the Pub. It will also be available in other select outlets in the Pacific Northwest in December.
Deschutes Brewery
Employee Profile
You’re probably more concerned about how your beer gets out of the bottle than how it got in - but someone had to put it in there. Meet Joel Boswell, he’s one of the many guys (and gals) that make it happen. Joel started at the Pub about nine years ago as a prep cook. He worked his way to lead cook and then moved over to the plant where he started racking kegs. Joel is now highly depended on by his team to keep the bottling line running smoothly. His boss says, “Joel is our conductor – though he has no podium or sheet music.” When he’s not rebuilding the labeler, he rebuilds cars and motorcycles. Favorite beer: “Cascade Ale. And Jubelale. Oh, and Bond Street Brown when it’s on tap at the Pub. Oh, and…”
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