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: