The Official Deschutes Brewery Newsletter

Spring 2008 Vol. 20 No. 2

PDF Print Version | PDF Calendar Only

WHAT’S ON TAP
Springtime Favorites: Old, New & Reimagined
Longer days and warmer temperatures inspire new and delightful flavors!

Cinder Cone Red. Switching spots with Buzzsaw Brown this year in the seasonal rotation, Cinder Cone Red is a satisfying way to cap off a spring day on any scenic mountain trail. With a diverse selection of hops and barley, this flavorful ale captivates thirsty palates everywhere. Amarillo hops showcase the intense citrus aromas and defined bitterness, while crystal malt and black barley give Cinder Cone Red its distinguished reddish hue.

As the weather warms and spring takes hold, grab a Cinder Cone Red to celebrate the return of longer days and more time to spend outdoors. Our brewers and pub chefs agree, Cinder Cone Red pairs brilliantly with that inaugural rack of barbecue ribs announcing the return of grilling season! (Enjoy until June.)

Green Lakes Organic Ale. When Deschutes Brewery decided to add a new beer to the year-round six-pack family, we went the extra mile to create the best amber ale possible using environmentally friendly ingredients. Green Lakes Organic Ale is brewed with five types of 100% organic malted barley and balanced with Liberty and Salmon- Safe certified Sterling hops, resulting in a mellow malt profile intertwined with subtly surprising hop flavors. On the shelves and on draft in Oregon, Washington, Alaska, Idaho, Montana and Colorado.

Fish need cool clean water. And so do you. That’s why we sourced Salmon-Safe certified Sterling hops for our first organic beer. The way these flavorful, rich hops are grown makes sure that streams are shaded and there is not runoff to nearby waterways. That way the rivers stay cool and clean for migrating salmon. Not only is our Green Lakes beer organic, it helps protect our rivers as well.

Hop Henge Imperial IPA. Hop Henge returns to the Bond Street Series line-up this April in extreme fashion. Staying true to the experimental nature of the series and the ‘Never Settle’ philosophy of Deschutes, our brewers went back to the drawing board to create an amplified version of last year’s monument to hops.

Head Brewer, Brett Porter, says, “This is a truly exciting and ground breaking beer. We reformulated everything about the hop recipe to give Hop Henge an extraordinary aroma and flavor similar to a fresh hop beer.” In addition to the Cascade and Centennial hops, Deschutes Brewery is experimenting with a hop variety that is so new it has yet to be named! Look for Hop Henge Imperial IPA in 22-ounce bottles and on draft throughout the western United States for the next three months – April, May & June.

Twilight Ale. Inspired by that magic time between sunset and nightfall, Twilight Ale is brewed to be enjoyed during those last precious moments at the end of a long summer day. Four different hop varieties, including bold Amarillos used for a final dry hopping, provide the distinctive, slightly citrusy flavor notes that say sunny weather to beer drinkers everywhere. Twilight Ale is, of course, most refreshing when consumed outdoors at the trailhead, boat ramp, backyard, tailgate or wherever your summer adventure takes you. Available in 6-packs, 12-packs and on draft in 12 western states, June through September.

Black Butte XX. To celebrate our 20th Anniversary this June, we decided to pay homage to Black Butte Porter, the revolutionary beer that has excited craft beer drinkers since 1988. We did this by brewing an extreme version called Black Butte XX for a special Reserve Series release. Our brewers have played the mad scientists, creating an imperial recipe that includes Bellatazza coffee, Theo’s cocoa nibs and Stranahan’s whiskey barrels. These regional partners from Bend, Seattle & Denver, respectively, each provided quality artisan ingredients, giving this commemorative beer a truly handcrafted complexity.

Like The Abyss, Black Butte XX will be released in hand-waxed 22-ounce bottles and on tap at select establishments. We hope you will lift a pint with us this June, as we celebrate 20 years of good times and great beer.

20th Anniversary Wit. The summer Bond Street Series edition offers yet another refreshing, hot weather quencher. This unique Belgian style wheat beer was brewed with zested Curacao orange peel and just enough spices to keep your taste buds guessing. Our brewers tinkered with the recipe for months at our Pub, before perfecting what will arrive on shelves in 22-ounce bottles this June as 20th Anniversary Wit.

DESCHUTES TURNS 20!

As I sit here writing this in mid-March of 2008, I am taken back to 20 years ago this month. I was a wide-eyed dreamer in the process of striking out on my own. With the help of my father, I (and my lovely wife, Carol, who I never thank enough) moved to a small Central Oregon town to try to re-create a little of western civilization’s past in a brewery and public house. We were going to be successful because of the type of business we chose and the opportunity this small out-of-the-way town presented. Oh...and the fact that we didn’t know any better. We were going to be Bend’s brewery. Our entire business plan was the pub on Bond Street. And, at times, that was too much.

Along the way we met with some interesting times.  Yes, it is that Chinese curse, “may you live in interesting times” that brings the adjective to mind.  Those were the days people tell you about, you will look back on one day and laugh. They were “interesting!” Well, I will tell you I can look back and smile, but the laughter is still pretty hard to come by. Most people in those days would not think we had 20 days of survival in us, much less 20 years. There were times we were just hoping for the next 20 minutes! But survive we did with the help of some wonderful co-workers and customers.  Nowadays it sometimes looks like success was always a certainty. Many of us know better. 

I still meet people who say, “I was there at the opening,” or ,“I have supported you since the day you opened.”  I can tell you that if everyone who told me that actually had been there, life would have been much easier. Nonetheless, we have made some wonderful friends along the way who have been with us for a very long time. We hope you are one of them. If not, we hope you will be during the next 20 years.  Here’s to 21, and old enough to drink!

Cheers, Gary

PORTLAND PUB UPDATE

The Portland Pub is taking shape and staffing is under way. We have hired our Executive Chef, Jeff Usinowicz, two Sous Chefs, Chris Soffner and Rayna Koberstein, plus a manager, Michael Starzec.

Cam O’Connor, our Head Brewer, is excited to be brewing beer in the brewery blocks of Portland and hopes to have a few special beers ready to go for the grand opening, including a new IPA.  We also plan on bringing over some of our special pub beers from Bend including The Abyss and Bachelor Bitter.

Our grand opening is May 2nd. The Portland Pub is located at the corner of NW 11th and Davis in the Pearl District.

Stay up to date on the pub’s progress by visiting the Portland Pub web page.

Kevin Peck
General Manager, Portland Pub

MIKE’S ANGLE

Portland here we come! We’ll be opening our new Pub in the Pearl District in early May. The Rose City. Stumptown. Puddletown. We feel a little like the Clampett family. Things are a bit different in Portland - granted, couples still register for wedding gifts at REI and every day is Casual Friday just like in Bend, but it’s a lot bigger – and wetter. I was over for a few days last week and I asked a young lad when it stops raining. He said, “How would I know? I’m only seven.” I saw some people looking at a window poster of the Pillsbury Dough Boy and I heard one of them say, “Nice tan.” Apparently the seasons in the Portland area are a little different too - they have Almost Winter, Winter, Still Raining, Road Construction and Elk Season. Portland has a lot more history than Bend as well. Lewis and Clark discovered it way back in 1806, although I presume it was already there. Asa Lovejoy from Boston and Francis Pettygrove from Portland, Maine tossed a coin to decide the town’s name. It’s a good thing Francis won or the city would be famous for baked beans instead of beer. Beer and coffee. You aren’t a true Portlander unless you can order coffee ten different ways and know your pale ales from your lagers blindfolded. We can’t wait to be part of the Portland culture. You’ll know us when we arrive, we’ll be the ones with the umbrellas.

Editor's note: The umbrella reference refers to the fact that local Portlanders don't use them. They wear GORE-TEX coats and Dansko clogs or waterproof shoes (or 3 inch spike heeled knee-length boots to keep them out of puddles - usually just the women) and disregard the rain falling on their heads. If you see someone in Portland with an umbrella, don't ask them for directions.

UPCOMING BREWS AT THE BEND PUB

Helles...classic German “bright” (light) lager.
DoppleBock...slightly sweet, cold-fermented, “bock’s” big/double brother.
Nitro Double Chocolate Irish Extra Stout...dark and roasty with a touch of chocolate.
Crystal Peak Northern English Brown...English malty, nutty-ness.
Nitro McFee Irish Red...red ale with Irish yeast.
Altitude Amber...a high-powered version of a typical amber.

FROM THE PUB KITCHEN
Marinated Venison Tenderloin with Mushroom Risotto & Grilled Asparagus Marinade
1 carrot shredded, 1 yellow onion- sliced, 1 bunch thyme, 1 bunch parsley, 5 cloves crushed garlic, 10 peppercorns, 1 tb salt, 2 bottles Cinder Cone Red
Mix all together and add to 2 lbs. venison tenderloin, wrap and marinate for 24 hours.  Slice into 6 oz. portions & grill to your liking.
Mushroom Risotto:
1 yellow onion fine diced, 4 garlic cloves, 1 cup – mushrooms of choice, 3 cups Arborio rice, 6 cups chicken stock, ½ cup white wine
Sautee onions, garlic and mushrooms, till onions are soft. Add rice and cook for 2 mins, stirring well. Deglaze with wine. Add stock slowly until rice is soft.
Grilled Asparagus:
Toss in olive oil and season with salt and pepper.  Grill for 5 to 6 minutes.

Serves 4 or maybe a few more...

UPCOMING EVENTS
For complete details on the following events click here.

Bend Area Habitat for Humanity 5 Course Beer Dinner
Wednesday, April 23rd at the Mountain Room. Starts at 6 pm.

Chocolate Themed 5 Course Beer Dinner
Saturday, May 31st at the Mountain Room. Starts at 6 pm.

4th Annual Barrel Tasting
Saturday, June 14th at the Mountain Room. 7pm.

20th Anniversary Pub Party
Friday, June 27th behind the Bend Public House.  Starts at 5pm.

5th Annual Open House & 20th Anniversary Party
Saturday, June 28th at Deschutes Brewery's Bottling Facility. Noon to 4pm.

NEAR & FAR
From Oregon to Iraq and back again.  (Check out the pdf version for all of the stories and photos.)

EMPLOYEE PROFILE
Deschutes Brewery employees Krissi Christenson, Dean Anderson, Keegan Rice, Colby Nightingale, John Cooper, Veronica Vega, Amanda Benson, Christina Larue, and Diana Domings (and others not pictured) “polar plunged” into the icy waters of the Deschutes River on February 29 to raise $1300 for the Special Olympics. The water temperature was scientifically measured to be...VERY COLD! They are seen here meditating and fortifying themselves for the plunge...(Check out the pdf version for photo.)