The Official Deschutes Brewery Newsletter
Spring 2009 Vol. 21 No. 2
PDF Print Version| PDF Calendar Only
WHAT’S ON TAP
Spring has Sprung a New Brew: Red Chair IPA
Longer days and warmer temperatures inspire new flavors and old favorites.
Cinder Cone Red. Here at Deschutes Brewery the first sign of spring is the arrival of our Cinder Cone Red. Named after Cinder Cone Butte at Mount Bachelor, whose red cinders start to peek through the snow as spring begins, this beer began as a special brew only available at the Public House in Bend. Its popularity convinced us to add it to our seasonal lineup and there is a “movement” committed to making it a year-round reality. The distinctive red hue, characteristic of the style, emanates from healthy amounts of Crystal malt and blackened barley and equips Cinder Cone Red with a malty, caramel foundation necessary to balance the earthy Tettnang and spicy Amarillo hop profile that locals finds so rresistible. Our chefs like to pair Cinder Cone Red with butternut squash ravioli with brown butter cream sauce and fresh sage. It is rumored that the best setting for consuming Cinder Cone Red is your friend’s front porch with a view of Mt. Bachelor’s Cinder Cone, of course.
Mirror Mirror. The flavorful brew that began Deschutes Brewery’s landmark Reserve Series returns this May! Mirror Mirror is an inspired version of the Brewery’s Mirror Pond Pale Ale, “doubled up” to barley wine strength. This yields a complex, layered flavor profile, including a rich malt base with hints of raisin and oak, tinged with the slightest citrus hop aroma that will undoubtedly pique the interest of even the most advanced palates. This edition will have a more refined oak presence as well. “I’m really looking forward to this version of Mirror Mirror, because it is not only an advancement for this beer, but it also shows the evolution of our knowledge related to barrel aging and how the whole Reserve Series has developed,” says our Brewmaster Larry Sidor. The Brewery team recommends pairing Mirror Mirror with skirt steak in a caramelized shallot red wine jus to balance the strength of the brew. They also suggest a serving temperature of 50-55 degrees (not quite room temperature). Best of all, this brew only gets better with time....
Red Chair IPA. Attention all craft beer enthusiasts who live to discover bold brews and push the sensory envelope. A new member of the Deschutes Bond Street Series is set to debut in mid May and will be available in 22oz. bottles through September. Red Chair IPA is named after the oldest operating lift at Mt. Bachelor, a classic old school double that locals flock to on fresh powder mornings. This beer has been wildly popular with our pub regulars, who always seem to know when we have hit on something special. Red Chair will be the latest in a volley of experimental hop beers originating at our Bond Street pub in downtown Bend.
Twilight Ale. The return of Deschutes Brewery’s summer seasonal, Twilight Ale, can mean only one thing-its time to squeeze the most out of the “never-long-enough summer”. This year we decided to release Twilight Ale in time for the unofficial start of summer, Memorial Day, for all our friends who need more “twilight time”. Employing four different hop varieties, the hints of citrus in this lively, crisp ale guarantee an easy-drinking beer that quenches the thirst of summer like no other. Dry-hopping with bold Amarillos provides the perfect finishing touch. Twilight Ale is a refreshing choice whether consumed at the trailhead, in your backyard, or wherever your summer adventure finds you. Our brewers and chefs agree, Twilight Ale pairs well with salt and pepper grilled king salmon with a lemon twist.
WHERE'S WOODY?
At a beerfest near you!
Follow Woody! Woody has braved the snowy winter conditions of Bend to travel southward into more friendly climates until the tundra of the Pacific Northwest thaws in spring. Woody, the good-times-on-wheels mobile bar, is a natural gathering spot at any event for all thirsty individuals (and any misplaced members of your party).
You can follow Woody on his very own web page and on Twitter (@dbwoody). Be sure to frequent our Photo Gallery for shots of Woody in action.
So far Woody has already attracted a crowd at a NASCAR race in Fontana, CA, Spring Training in Arizona and South by Southwest (SXSW) in Austin, TX. Next stop - San Fracisco International Beer Fest on April 25th.
UPCOMING BREWS AT OUR PUBS
BEND
SAISON DE LA BONDE. With pear juice and elderflower
TOPAZ HOP ROCKET. Extreme hop-forward beer with the experimental Topaz variety
TRAPPIST. Brewed with Rochefort yeast, fruity, and
finishes crisp
LA FLEUR. No hops at all! Herbs and spices instead
CREAM ALE. We can’t make enough!
PORTLAND
MAIBOCK. Pale color, high gravity bock
IVANNA WEISS. South German Hefeweizen
ARMORY XPA. Strong pale...1st brew ever made in PDX
BARREL-AGED BUZZSAW BROWN. Oregon Pinot Noir barrels
GARY'S CORNER
Lies, Damn Lies, Statistics and Beer Taxes
Read Gary's full write up on the state it at www.deschutesbrewery.com/blog
Tell your legislators: DON’T TAX MY BEER!
For more information on how to fight for what’s right, go to:
http://oregonbeer.org/2009/02/17/sign-our-online-petition/
FROM THE PUB
Cinder Cone and Onion Braised Carbonade
Ingredients:
2 Tbl. Butter
2 Tbl. Flour
4 Chicken Thighs
¼ tsp. Allspice
2 Medium Onions Thinly Sliced
3 tsp. Brown Sugar
4 small Bay Leaves
2 tsp. Dijon Mustard
1 Cup Cinder Cone Red Ale
½ Cup Chicken Stock
1 tsp. Red Wine Vinegar
Preparation:
Melt butter in large skillet over medium heat. Sprinkle chicken with kosher salt, pepper, and allspice. Sauté chicken until browned. About 10 minutes per side. Transfer to plate.
Add onions and 2 tsp. of brown sugar to skillet, cover, and sauté until deeply browned, stirring occasionally. About ten minutes. Stir in flour, bay leaves, mustard, and remaining 1 tsp. of brown sugar. Return chicken to skillet, add beer, stock, and 1 tsp. of vinegar. Bring to a boil and then reduce heat to medium low, cover, and simmer for about 10 minutes. Uncover and simmer chicken until cooked through, turning occasionally until sauce has thickened. About 20 minutes. Season for taste with salt and pepper. Serve over egg noodles.
MIKE'S ANGLE
Turning 21 Never Tasted So Good!
Deschutes Brewery is turning 21. I remember when I turned 21. I was thrilled to be able to legally do all the things I had been doing illegally for years. But there was also a level of suave sophistication that settled over me – a sort of “je ne sais quoi”. I’d been through it all - and now I was an adult. I would henceforth be referred to as “sir”, perhaps even “your eminence”. The world was my oyster, and I knew a billion ways to change it for the better. I would save ALL the whales and demonstrate to the heads of state their foolishness in waging war and repressing people. The Native American man standing amidst the trash on the highway would no longer have a tear in his eye (if you don’t get this reference, ask an old person). Things would be green. Cars and factories would emit pure water and oxygen. The beasts and the children would be blessed. Flowers would grow from the barrels of guns. We would make interstellar contact and have the technology to cure all illness. Everyone would love one another and there would be a chain of people holding hands around the globe singing Grateful Dead songs. All refrigerators would dispense ice and water through the door. And there would be really good beer.
Well, at least there’s that. Oh, to be 21 again. I envy Deschutes Brewery.
EDITORS NOTE: Ditto.
Roundin' Up the Western Frontier
San Antonio, TX Deschutes is blazing a trail to the Alamo. As of March 30th, Black Butte Porter and Mirror Pond Pale Ale will be pouring at pubs and taverns across the city.
Utah We will be filling in the donut hole, otherwise known as Utah, on our distribution map sometime in April. Discover Deschutes’ “heavy beers” at your friendly state-run liquor stores.
Happy Birthday Portland Pub!
The Portland Pub is turning One which seems like a fine reason to throw a party. We are thrilled to be a part of the Portland beer scene and have settled in to our Pearl District locale quite nicely. So come on by the Portland Pub on Saturday, May 2nd and tip one back with us.
Upcoming Events
Sagebrush Classic, Chocolate Beer Dinners, Open House. . .
For a complete Calendar of Events, please check out our Online Events Page!
The Sagebrush Classic at Broken Top
July 17th & 18th at Broken Top Club, Bend, OR
The Deschutes Brewery Sagebrush Classic at the Broken Top Club in Bend is one of the premiere culinary, golf, and social events in the Northwest. Headlined by 18 national and international celebrity chefs, the event features two days of golf, feasting, Deschutes brews, wine, and music. Deschutes Brewery created the Sagebrush Classic as a vehicle to assist non-profit organizations serving children and families in Deschutes County and Central Oregon. Twenty-one years later we are still doing it! Come and join us July 17 & 18! For more info, go to sagebrush.org.
Helping Central Oregon Families.
The 2008 Sagebrush Classic marked the $2 million milestone of distribution of event proceeds to non-profit organizations serving children and families in Central Oregon and Deschutes County. Sagebrush Classic revenues have helped provide funding for education, transportation, building projects, medical evaluations, local high school athletics, and more.
Sagebrush Sampler at the Portland Pub
Monday, May 11th , 210 NW 11th Avenue, Portland. 6 - 10 PM
That’s right. We are bringing the taste of Bend’s renowned Sagebrush Classic to Portland. From 6 PM to 10 PM, Portland chefs from past and present Sagebrush Classics will prepare a small plate just like those served at this year’s event.
All proceeds benefit local families.
Reservations are required.
Please call Linda at 541.385.8606
$100 per person, includes all gratuity.
More details to come at www.sagebrush.org