For the 8th release of The Abyss, we interviewed Deschutes Brewery founder, Gary Fish, and assistant brewmaster, Ryan Schmiege, and had them talk about the history, ingredients and motivation surrounding our beloved imperial stout. We hope you learn something new and that it helps you enjoy The Abyss even more whether this is your first year trying it or if you are an old pro and have conducted your fair share of vertical tastings. Cheers!
Learn about the history, ingredients, and motivation behind The Abyss.
Go behind the scenes with Deschutes Brewery founder, Gary Fish, and assistant brewmaster, Ryan Schmiege, as they talk about the genesis and finer points of brewing this world class imperial stout.
Our specials menu of the day includes:
The Abyss PatÉ -
Chicken liver moussÉ, quince The Abyss gelee, Asian pear-mustard butter, pickled red onions, baguette
Dry aged steak Burger -
Our specials menu of the day will include:
*Dry-aged ribeye steak served with potatoes au gratin, The Abyss cream with Gorgonzola, fried parsnips
*Wild mushroom and herb tart with herb salad, Gruyere cheese, The Abyss reduction sauce
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.