Beer Dinner Menu:
Crawfish Corn Fritter
Gaujillo chile and tomato bisque, crème fraiche, finger limes
Paired with Deschutes River Ale
“The Kids” have been in St. Louis for a while but have never had the opportunity to do any sightseeing. Since the Deschutes Brewery team was in town for Base Camp Week, we decided to put on the sunscreen and take the camera out on the town to learn about a few famous landmarks that makes St. Louis so special.
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.