Needless to say, we're pretty stoked to make Outside Magazine's 2013 list of the 100 Best Places to Work in the United States for the first time. We are honored to be recognized alongside an elite list of great companies, including fellow brewer, New Belgium Brewing Co., and local friend, Hydro Flask. We love what we do and strive to deliver damn tasty beer and extraordinary experiences to fans like you each and every day, so we hope you'll raise a pint with us for a toast next time you have one of our beers in your hand!
As a brewer at Deschutes Brewery, I’m often amazed by the array of assignments a workweek can entail.
For example, a random sampling could reveal a day like this:
We descended into the malt room with apprehension and dust masks. How long was this going to take? It was time for a deep clean of our malt room, a three-story nightmare with décor part dungeon/part warehouse. Here, malt is stored and transported to different areas of the brewery which creates endless dust that settles on and saturates everything. No piece of machinery, wall or floor surface is spared from this seemingly permanent residue from brews past. This is basic grunt work, hands and knees floor scrubbing, vacuuming, sweeping, dusting, no degree or experience necessary. Yet it was a team effort with everyone pitching in from Brewmasters to interns. Four hours later we ran out of pizza and had funny coughs. This is part of being a brewer.
photo caption: Brewer Brent Baughman hates dust and Summer Shandy's
A random sampling could also reveal a day like this:
We have been making beer for 25 years but remain students of beer. That might be one of the more fulfilling parts of this job - the never ending learning, head scratching, ah-ha moments. It‘s the fact that creativity if a part of the job description. One would think that being in the business for so long we would have exhausted all styles and variations of styles out there, but just like millions of musicians can still create unique combinations of sounds with the notes available to them, so can our brewers invent their own styles, combine past and present, and resurrect recipes and make them their own. Such is the case with the Deschutes Gose.
Gose is a traditional German beer that belongs to the Berlinerweisse / Witbier family, and similarly takes a fair amount of wheat in the grist bill. It is lightly soured by Lactobacillus and uniquely spiced with coriander and salt. Sounds like a margarita beer, right? Why the heck did it take us so long to brew one?
Medals for five different beers and receiving "Best of Show" trophies for Mirror Pond Pale Ale and Obsidian Stout at the International Brewing Awards (which has been dubbed ‘the Oscars of the brewing industry’) is a great honor for all of us here at Deschutes Brewery. This year’s competition contained 953 beers from 199 different breweries in fifty different countries! Forty distinguished brewers from 17 different countries judging the beers makes this competition stand out from others.
Once again we’ve set out with “The Kids” to do some sightseeing in a place they’ve never been: Washington D.C.
Not only is this city home to the President of the United States and some great craft beer, but the history here is rich with monuments, museums and statues galore.
What happens when you take more than 20 years of experimenting with craft beer and gourmet cooking? You end up with an amazing assortment of culinary wonders that garner flavor and depth from beers like our flagship Black Butte Porter in the recipe itself. Want to savor the experience? We invite you to become a part of the story by trying it first-hand. View the guide on Facebook, Pinterest, or email us for a copy to throw in your kitchen drawer.
Giving back to the community we’ve called home for the past 25 years is part of our core culture here at Deschutes Brewery. What better time to talk about the importance of businesses being involved in charitable giving than today, International Corporate Philanthropy Day (ICPD)? This international advocacy day was originally founded by the Committee Encouraging Corporate Philanthropy, the only international forum of business CEOs and chairpersons focused exclusively on corporate philanthropy. We say every day is for giving back, but if a recognized day like today helps raise awareness, then we’re on board!
I'm going on a date and we have to be home by six. Unfortunately for me, that is six in the morning! Now, normally this would be perfect, but I'm on the graveyard shift and my date is hefty, seductive and Russian. And...requires lots of attention. I've clocked in for my shift at 8 PM and I've been tasked with brewing our Russian Imperial Stout, The Abyss, in the middle of the night. Certainly this is an honorable endeavor.
Our 50 barrel gravity fed brew house is only fired up every other week and usually just for Obsidian Stout. It's a favorite place to brew among our staff because we are not at the mercy of intricate software built of indecipherable logic. If you want to move beer, actually called "wort" at the brewing stage, from one vessel to another, you psychically grab a valve and open it. Of course, this also means it's easier to draw immediate and immense amounts of enduring ridicule from fellow brewers when you do this incorrectly...but that's a topic for another day.
The artwork for this year's Jubelale label is a collage made from cut-out pieces of previous years' labels by the talented Kaycee Anseth. It seems everyone has a favorite Jubelale label or memory. What's yours? Is it the cabin from 1999? The original wreath from 1988? Or...