Let the Festivities Begin... Jubelale Is Here

Jubelale Artists
Artists Cara and Louie with their mitten knitting friend Christa

Jubelale Release Party (Portland Pub)

Celebrate Fall with Jubelale!
Tue, Sep 20
5 pm - 11 pm
Deschutes Brewery Portland Public House
210 NW 11th Ave.
Portland, OR
(503) 296-4906

Join us in celebration, or a jubelation, if you will, as we release our most anticipated seasonal brew of the year! After 23 years of Jubelale, we've got it down pat and we're gonna throw a party at the location that started it all. Jubelale bottles & shirts will be for sale, posters signed by the artists Cara & Louie will be available & a special menu & dessert using Jubelale will tantalize your tastebuds! Join us to celebrate life, great beer and the approaching fall season. Cheers!

Jubelale Release Party (Bend Pub)

Jubelale...who's ready for fall!
Tue, Sep 20
5 pm - 9 pm
Deschutes Brewery Bend Public House
1044 NW Bond Street
Bend, OR
(541) 382-9242

Join us in celebration, or a jubelation, if you will, as we release our most anticipated seasonal brew of the year! After 23 years of Jubelale, we've got it down pat and we're gonna throw a party at the location that started it all. The first keg of Jubelale will be tapped at 5 pm with bottles & shirts for sale. Our chefs have created a special menu & dessert using Jubelale taht will tantalize your tastebuds! And, this year's Jubelale artists, Cara & Louie, will be available to sign posters.

Let the Festivities Begin: Jubelale Is Coming Soon

The artistry of this Bend, Oregon craft brewery’s Festive Winter Ale hits shelves this fall
Press Type: 
Press
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Jubelale Marinated Breast of Duck with Festive Cranberry Ale Sauce

Sub Title: 
It's time for some fall festive cooking with Jubelale!
Recipe Type: 
Pub Recipe
Brews: 

Marinade

1 12oz bottle Jubelale
1 Tbs garlic, chopped
1/2 C black peppercorns
4 sprigs thyme
4 sprigs rosemary
4 sprigs oregano
1/2 C red wine vinegar
1 bay leaf

Combine all ingredients and pour over 4 duck breasts. Let marinate for at least 2 or 3 days before cooking.

Roasted Venison Tenderloin with Jubelale Pan Jus

Sub Title: 
Wondering what to do with that buck you where lucky enough to take this fall, we can help!
Recipe Type: 
Pub Recipe
Brews: 

Ingredients

1 4lb venison tenderloin, whole
2 Tbs olive oil
1 clove garlic, minced
1 shallot, minced
1/2 C Jubelale
4 C beef stock
1/2 bunch fresh thyme, chopped
1/4 C smoked bacon, chopped
1/2 C tomato, seeded and chopped
Pinch of salt and pepper

Jubelale Braised Short Ribs or Beef

Sub Title: 
Jubilant short ribs!
Recipe Type: 
Pub Recipe
Brews: 

Ingredients

5 lbs beef short ribs
1 C flour for dredging
1 tsp salt
1 tsp white pepper
2 Tbs olive oil
1 C carrots, diced 1/2 inch
1 C celery, diced 1/2 inch
2 C onion, diced 1/2 inch
3 cloves of garlic, chopped fine
1 bay leaf
1 C diced tomatoes
2 tsp salt
2 sprigs fresh thyme
2 12oz bottles Jubelale
1 quart beef stock
3 Tbs cornstarch mixed with 1/4 C cold water
Parsley chopped for garnish

Jubelale Pot Roast

Sub Title: 
A festive meal for the holidays
Recipe Type: 
Pub Recipe
Brews: 

Ingredients

2-3 lbs top round
1/2 C flour
1 Tbs olive oil
1 onion, cut into eighths
1 carrot, rough chopped
2 ribs of celery, rough chopped
3 cloves garlic
1 bunch parsley
2 sprigs thyme
1 sprig sage
3 bay leaves
1 Tbs whole black peppercorns
1 Tbs Kosher salt
12 oz bottle Jubelale
2 C chicken stock
2 Tbs butter

Jubelale Apricot Scones

Sub Title: 
Perfect for breakfast or dessert
Recipe Type: 
Pub Recipe
Brews: 

Ingredients

5 C all-purpose flour
2 Tbs baking powder
1 ½ tsp salt
1/2 C sugar
1/2 C diced dried apricots (or use your favorite dried fruit)
2 C heavy cream
1 12 oz bottle of Jubelale
2 C powdered sugar
1 tsp vanilla extract

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