The Official Deschutes Brewery Newsletter

Spring 2007 Vol. 19 No.2

Raise a Bottle of Buzzsaw Brown to Spring Plus, after 19 years of brewing, we still have firsts: a bottled Belgian-style brew After a successful introduction into the seasonal rotation last year, we are excited to launch Buzzsaw Brown once again. This remarkable brown ale is chestnut in color with a medium body and satisfying mouthfeel.  With a slightly sweet, biscuity flavor and mellow hop profile, Buzzsaw Brown is an easy drinking beer that is refreshing even after the hardest day’s work. Look for Buzzsaw Brown at a store near you in both 6-packs and 12-packs and on draft at your favorite watering hole through the month of June. We hope you find Buzzsaw as rewarding as they did in the “land down under” where it won a Silver Medal at the 2006 Australian International Beer Awards. This June we will celebrate our 19th Anniversary by bottling a Belgian-style beer for the first time.  Part of our Bond Street Series, this unique Belgian-style strong golden ale will feature Pilsner Malt, Centennial and Cascade Hops combined with layers of lemon peel, sweet and bitter orange peel, and candy sugar. Well blended, complex flavors inform the palate from beginning to end that this in no ordinary brew.  Our brewers had fun with this one and we hope you will enjoy a pint with us as we celebrate 19 years of brewing.

Have you heard the exciting news? Deschutes Brewery plans to open a second pub in Portland, Oregon, the craft beer capital of the world.  The new pub location will be located at 210 NW 11th Avenue, in the heart of the Pearl District, across from the historic Portland Armory Building. A target opening date has been set for the first part of 2008.

Deschutes Near & Far From Guatemala to the Top of the World! Once again several great photos have come in from some very passionate fans proving that Deschutes beers travel to more exciting places than most people I know. Not only does Black Butte Porter make it to the far northern reaches of Alaska, but Mirror Pond Pale Ale seems to frequently end up on remote tropical islands.  Here is a photo of Craig Martini, Brewery Tour Guide Nicole Martini-Helzer’s dad, after a hard day of fishing in Guatemala last February with friends Hans Eriksson, Bruce Schafer and Pete Bowers. Bill Young was traveling in Copenhagen, Denmark last November where he had his photo taken while “sharing a good story and Mirror Pond Pale Ale” with Hans Christian Andersen.  John Speare from Spokane, WA took this great photo of his bike that specializes in hauling Jubelale. The next photo comes from the top of the world: Barrow, Alaska, where Robert Omstead washes down some King Crab with a rare Black Butte Porter. Robert has to go to extreme lengths (and cost) to get his hands on a six pack of beer, so we are honored that he would choose Black Butte Porter. This photo Laurie Banks sent in shows significant evidence to support her claim as one of the biggest Mirror Pond Pale Ale fans. It also looks like Mirror Pond is perfect for quenching your thirst before, during and after mowing the lawn. Tom Arnold, from Eugene, with beer and camera in hand (or at least in his backpack) set off for Europe, where he took an arsenal of photos with a bottle of Deschutes Brewery as the lead character in each shot. The bottle of Inversion might be hard to see in this shot but you can’t miss the Serbian spelling of Cascade! And finally, a photo from Shawn Ferguson that will make any Pacific Northwesterner jealous after a long, cold, wet winter.  I think most of us will agree with Shawn that “nothing compares to a good Deschutes Brew” except maybe digging your toes into the white sandy beaches in Aruba.

Clams over Linguini with a Buzzsaw Brown Sauce 1 lb. Fresh clams 1 tablespoon olive oil 1/2 Sweet onion 1 Bottle Buzzsaw Brown Ale 1 Tablespoon minced garlic 2 dashes Tabasco ¼ teaspoon cayenne pepper 1 teaspoon white pepper 1 Tablespoon Kosher salt 3 tablespoons unsalted butter 2 c. Cooked linguini Directions. Rinse the clams in cold water and set aside. In a shallow pan, large enough to hold all the clams without crowding them, heat 1 tablespoon of olive oil over medium heat. Thinly slice the ½ sweet onion and sauté until translucent.		From The PUB KITCHEN Add 1 tablespoon of minced garlic to the pan and continue cooking until the garlic becomes aromatic, about 1 minute. Add the clams to the pan and stir to coat the clams with the onion and garlic oil. Add ¾ of the bottle of Buzzsaw Brown to the pan. Drink the remaining ¼ bottle for quality assurance. Turn the heat to high and add the Tabasco, cayenne, salt and pepper. Cover the pan and allow the clams to open, about 3 minutes. Cut the butter into 1 tablespoon sized pieces. When the clams have opened remove the pan from the heat and stir in the butter 1 tablespoon at a time allowing the butter to emulsify into the sauce. Taste for final seasoning. Pour the clams and sauce over the linguini and serve. Serves 4

What's the Skinny - On the Fat Wooden Barrel Deschutes Brewery’s wooden barrel-aging program placed a footprint all over its territory once again with the latest Reserve Series release, The Abyss. The immeasurably deep imperial stout stormed from retailers shelves like lightning, leaving many to wonder: Is there any more? And where did this “nectar” come from? We will save the “more” question for later. Let’s first build a little suspense combined with a healthy thirst. The tradition of wooden barrel-aged beer coincides with the beginnings of beer brewing itself. Long ago, in a distant land, beer was brewed, fermented, conditioned, and served from the same wooden barrel. Technological advances allowed brewers to move towards multiple vessel systems constructed initially of copper and, now, stainless steel. The ingenious craft brewing community has rekindled this centuries-old tradition en route to more delicious beer for all of us! “In the last five years, there’s been a huge push all over the country,” says Jake Harper, Barrelmaster for the Brewery. One need only look at the Great American Beer Festival’s growing number of barrel-aged beer categories, he suggests. And Deschutes Brewery has never been shy about trying something new that was once old!  Our barrel-aged beer program officially began in the year 2000 with the barrel conditioning of Jubel 2000. A double IPA known as Double Bail Quail Imperial IPA was created the following year. The program then rested for a short time while other projects were pursued. Two years ago, Jake Harper was anointed Deschutes Brewery’s first official Barrelmaster. In his capable carpenter-like hands, our wooden barrel inventory now numbers about fifty barrels. They come from lands near and far: Pinot Noir barrels from vineyards in the Willamette Valley such as Domaine Drouhin and King Estate, Bourbon barrels from Jack Daniels® and Makers Mark® in Kentucky (where they can be used once only) and, French Oak barrels produced by Francois Freres Cooperage here in Oregon. The now legendary Mirror Mirror Barleywine of 2005 was our first barrel-aged beer available in a bottle as part of our Reserve Series. The Abyss was in the unenviable “sequel spot.” Unlike most movie sequels though, The Abyss gathered its own glory. Licorice, molasses, and vanilla bean additions created flavor complexity in the kettle. This royal stout was split to age in Pinot Noir, Bourbon, and stainless steel barrels separately. All three were then blended to produce the elixir known as The Abyss. It knows no bounds! The Abyss elicited passionate responses from all over the territory. Here are a few samples: “Something magical happened to me the other dayit was called The Abyss…It is literally the best beer I’ve ever had…Kudos to Deschutes for knocking my socks off, yet again. May the magic continue...” - Morgan McGinn, Seattle, WA “I realize the implications of the word ‘Reserve’ in ‘Reserve Series’ but please, please, please brew more of ‘The Abyss’ in the future. I have three bottles left in my cellar and it would make me cry if those were my last three bottles ever. You’ve created an Imperial Stout to rival the best in the world!” - Joe Potter, Colbert, WA “I impulse-bought a 22 of The Abyss a few hours ago and I do believe that it is the best beer I have drunk this year. Never have I made such satisfying noises after my first sip. Thanks!” - Richard Hartnell Bellingham, WA “…you guys have REALLY blown me away! You have made THE BEST American ale I’ve ever had. I am talking about The Abyss. This imp stout is absolutely stunning!…The flavor is MIND-BLOWING!  - Steve, Wheat Ridge, CO “I loved The Abyss…Will The Abyss ever come back? Keep up the great brews!” - Mike Doll, Portland, OR Excellent question, Mike. Never fear! We have brewed more Abyss. It is aging in those wooden barrels now. With the assistance of our very talented crew at The Brewery and a blessing from the beer gods, it should be ready in February of 2008. Our Barrelmaster, Jake Harper, and our new Assistant Barrelmaster, Bruce MacPhee (pictured above), remind us this vintage will not be identical to the 2006 version. They said this with a grin on their faces and a glint in their eyes, and added, “It will be better.” Inconceivable! For those of you already looking ahead to our 2007 Reserve Series, we will take a detour through Belgium this November with the release of an Oud Bruin (aka a Belgian Sour Brown Ale), rumored to include a sour cherry fermentation. Don’t miss it!

Mike's Angle The Roots of Central Oregon Culture . . . Oregon folklore talks of a great big man who came along the Oregon Trail to the small town of Farewell Bend sometime in the early 1900’s. His name, the legend says, was Theodore Aloyisious “Buzzsaw” Brown. He was called “Buzzsaw” because he had an enormous tattoo of a buzzsaw on his chest. Legend does not tell where or when he got it, though there is speculation about a saloon and a woodcutter’s daughter. He always wore an enormous fleece pullover and beanie, even on hot days and indoors. Buzzsaw Brown is said to be one of the main forces in defining the culture of Central Oregon. It is told that he used to ride down the snowy mountains (or, in a word that he is said to have invented “shred”) on a plank of wood that he called his “snow board”. He would attach wheels that he got from a roller skate in the summer, at which point he would refer to it as his “skate board”. He eveloped oversizedtires with bumps on them for his bicycle so that he could go “biking in the mountains”. It is theorized that he had the first Subaru. He had a giant Black Lab named Porter who, legend says, created the Cascade Lakes in his footprints after a walk in the mountains. Buzzsaw was also a home brewer. Legend has it that he inspired others with the quality of his beer and indirectly began the microbrew revolution. So when you’re enjoying a Buzzsaw Brown Ale from Deschutes Brewery, remember that you’re not just drinking a great beer, you’re drinking history. EDITORS NOTE: There may be some “poetic license” in the above article.

Deschutes Brewery Open House Saturday, June 16th from noon-4pm at the Brewing Facility, 901 SW Simpson. Deschutes Brewery’s Annual Open House is scheduled for Saturday, June 16th from noon until 4:00 p.m. Come tour the brewery, sample fine ales, talk to our brewers and enjoy tasty snacks. This is our fourth year for the Open House and everyone who visits has a great time. Bring your family and friends for this once-a-year opportunity. All ages are welcome!

Deschutes Brewery’s 3rd Annual Barrel Tasting Saturday, June 16th at the Mountain Room, 901 SW Simpson. Doors open at 7pm. 8 Barreled Beer Samples include: Bourbon Obsidian Stout: aged 6 weeks in Jack Daniels Bourbon Barrels French Oak Mirror Pond: aged 2 months in both new and used French Oak Barrels then dry hopped with copious amounts of Cascades Pinot Jubel: Our 2006 & 2007 Jubelale aged 6 weeks pinot noir barrels then blended with Bachelor Bitter and dry hopped with East Kent Goldings Mirror Mirror: aged 8 months in French and Oregon Oak Barrels The Abyss: aged 3 months in both French Oak & Bourbon Barrels Nitro Bourbon Porter: aged 2 months in Makers Mark Bourbon Barrels Oregon Oak Cinder Cone Red: aged 6 weeks in all Oregon Oak and then dry hopped with Amarillos Bourbon Imperial Porter: aged 6 months in Makers Mark Bourbon Barrels Hors d’oeuvres include: Poached Shrimp and Margarita Salsa on a Fried Wonton Grilled Beef Tenderloin on Focaccia Toast Points Smoked Chicken Mini Pizzas with Brie, Caramelized Apples and Onions, Scallions Veggie Crisp Stack with Goat Cheese Spread Spicy Pork Wraps Action Station with Corn, Cucumbers, Tomato, and Cilantro $35.00 per person all inclusive. Contact Sharon at 385-8606 for reservations.

This Summer Go Cog Wild! Mountian Biking & Beer Deschutes Brewery is teaming up with Cogwild this summer to bring you the best that Central Oregon has to offer: mountain biking and beer! Spend your days riding fabulous trails either around Bend or on the world class North Umpqua trail, then finish it off by downing a couple of cold, refreshing Deschutes brews. For more information on the Bike & Brew Weekend and Umpqua River Mountain Bike Adventure go to www.cogwild.com.

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