The Official Deschutes Brewery Newsletter

Summer 2009 Vol. 21 No. 3

PDF Print Version| PDF Calendar Only

WHAT’S ON TAP
Sensational Summer Ales & Wild Reserves
Head toward the light or go darkside.  It's all possible this summer with our lineup of beers!

Twilight Ale. For those whose idea of summer fun is matching the hatch, honing one’s short game, or flying down single-track on the edge of sanity, Twilight Ale is the perfect partner. It is a straw-colored ale possessing a vigorous hop essence and a subtle, wafer-like body. Brewer John Abraham considers it the perfect hot weather quencher. The brewery team recommends pairing Twilight Ale with picnic classics such as barbecued ribs and salads with lemon and dill.
SUMMER SEASONAL

Red Chair IPA. Red Chair IPA is a bright copper beauty (think freshly minted penny) with a plush body and perfect lacing that typifies Deschutes ales. Hop forward but no cloying, mouth puckering bitterness here. In its place a straight up succulent citrus punch to the nose. This is due to the experimental nature of some of the hops, as well as, how late in the process they were added. The brewery team recommends pairing Red Chair IPA with hot-n-sour soup, enchiladas with mole sauce, or thin crust Margherita pizza.
BOND STREET SERIES

Black Butte XXI. On June 27th, 2009, Deschutes Brewery reached a milestone. We started 21 years ago with our flagship Black Butte Porter and have returned to the source in celebration. Building on the success of the 2008 vintage Black Butte XX, the double porter, Black Butte XXI, utilizes Theo’s chocolate cocoa nibs from Seattle and 1,000 pounds of Bellatazza’s locally roasted coffee. We then aged portions of it in Stranahan’s Colorado whiskey barrels. “Black Butte Porter in general has a lot of chocolate notes to it.  To physically add chocolate, and then add coffee, is a home-run,” said Gary Fish, founder and owner. The brewery team recommends pairing Black Butte XXI with flank steak and chimichurri sauce, strong bleu cheeses, crème brulée or cherries jubilee.
RESERVE SERIES

WHERE'S WOODY?
Look for Woody's lifesize taphandle at events near and far as you travel in search of libations!

Woody, the good-times-on-wheels mobile bar, is on the move again, touring the west coast. A giant wooden beer barrel featuring multiple delicious Deschutes Brewery beers, a stereo, and a disco ball, he is a natural gathering spot at any event for all thirsty individuals.

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.

July 2nd-5th
Waterfront Blues Festival, Portland, OR
July 31st-August 2
The Pickathon, Pendarvis Farm, Portland, OR
August 13th-15th
The Festival at Sandpoint, Sandpoint, ID
September 18th-20th
Fremont Oktoberfest, Seattle, WA
Local Events in Bend
Bend Summer Festival, July 11-12, Bend, OR
Munch & Music, July 16, Drake Park
Sagebrush Classic Feast, July 18, Broken Top

UPCOMING BREWS AT OUR PUBS
BEND
Black IPA. Black and Hoppy.
Glulten-Free Beer. On Tap 24/7.
Spelt Beer. Try it, you might like it.
Horse Ridge IPA. Pacific NW style with lots of citrus.
Rooster Cream Ale. One of the smoothest beers ever!
PORTLAND
Black IPA. Black and Hoppy.
Glulten-Free Beer. On Tap 24/7.
Spelt Beer. Try it, you might like it.
The Hopicide (aka Hop Henge).  For serious hop lovers.
Belgian Quad. Strong Belgian ale.

A PUBLIC HOUSE ODE
21st Birthday Reflections by Amos A. Amarillo

The weary traveler trudged down the block. His feet felt heavy like concrete. The endless drizzle had chilled all of him, down to his bones. The beginnings of a powerful hunger and an urgent thirst were taking shape
in that region of his body where they take shape. “I am thirsty…and where am I gonna eat?” he muttered to himself. It was late. He had lingered too long watching the sun depart behind the mountains. An odd sensation to enjoy a sunset while soaking up the rain.

Almost every shop was already closed. As he wandered up the cold, lonely street cursing his hungry fate, he spied a spot clearly still open. Almost defying the unfriendly avenue. The glow of the windows invited him in like the smell of fresh baked bread. Hope glimmered in his eyes as he approached.  The unassuming sign above the brick façade read “Deschutes Brewery Public House.” Stepping inside, the warm luster of gregarious
laughter, full stomachs, and jovial glasses raised in community greeted him in an instant. An involuntary halfsmile leaked across his face. He found himself wondering what a desert oasis looked like and if this was it.

Giant wooden beams, a brick fireplace, and a red chair from a ski lift all set the scene.  The bustle of employees, plates of steaming food, pints of beer surrounded him. Grandma and grandpa, mom and dad, eating and
drinking with gusto at every table. He made his way to the copper-topped bar as if pulled by gravity, grabbed a stool, and sat down. The bartender walked over, tossed a coaster on the bar, and asked, “What are ya’ drinking?”

“Not sure. What’s your best beer,” he asked? The bartender, neither young, nor old, wisely replied with a wink, “Whatever is in your hand.” He passed a list of possibilities to the traveler for study and asked his
name. “Michael,” the traveler replied. “My name is Jon. It’s nice to meet you,” the bartender said as he reached across the shiny bar to shake hands.

So many amazing beers. A difficult choice. They agreed he should try the Bachelor Bitter, a locals’ favorite and only served at the Public House. Jon set the pint down in front of Michael with a celebratory “cheers”
and paused to watch the results of his work. It was a beautiful thing. Coppery-tan color with the perfect creamy white head, some already sliding down the side.  Michael raised the pint to his lips. It looked delicious.
It smelled thirst-quenching. He took a long draught. It tasted like the best beer in America and he said so.

“You’ll get no argument from me,” Jon said.

“How long has this place been around,” Michael asked?

“21 years. Since 1988.”

“How long have you been here?”

“13 years.” Michael’s eyes grew larger. “It’s like a family around here. You see that server over there, the woman with the ponytail? That’s Beth. She’s been here 9 years.  And the woman carrying those four plates. Melissa, the manager tonight. She has worked for the owner since before this place existed.”

“Holy moly.”

“That’s only half the story. There is a community of regulars who still come in here who remember when Gary, our owner, was the bartender.”

“This place has the wonder of Oz, but without the flying monkeys. It feels like my home away from home.”

“There is no place like home. And this pub is as close as it gets…”

FROM THE PUB
Twilight Ale Souvlaaki

Ingredients:
½ c Oregano, fresh chopped
½ c Garlic, fresh chopped
1 ½c Extra Virgin Spanish Olive Oil
2 T Kosher Salt
2 T Ground Black Pepper
2 T Ground Coriander
1 t Ground Nutmeg
2 c Twilight Ale (or Inversion IPA!)
3 Lemon, juice and zest
5 lbs Beef Tenderloin-1” cubes

Preparations:
• Soak 10” wood skewers in water for several hours.  Or substitute metal skewers.
• Mix all ingredients, except the beef, until well incorporated.  Let the marinade rest for 30 minutes.
• Add beef cubes to marinade. Marinate overnight if possible, up to three days (longer time = more intense flavors).
• Cook over a hot grill, keeping stick ends away from flames.
(Or wrap the sticks with foil to prevent them from burning.)
• Cook to the desired temperature.  We recommend Medium Rare to Medium.
• Serve hot with pasta salad or any of your favorite BBQ side dishes and a Twilight Ale!

Serves 10 to 12

MIKE'S ANGLE
The Way Out West! 
Well, the rodeo just left town. It always reminds me of the striking resemblance between Deschutes Brewery and the American Cowboy. Both are independent, make their own path and always wonder what might be over the next ridge. The cowboys say, “Just ‘cause you’re following a well-marked trail, don’t mean whoever made it knew where they were headed.” I notice a lot of similarities between making extraordinary craft beer and herding cattle up a long, dusty trail through the summer heat - though I can’t think of anything specific right now. Cowboys (and Deschutes) aren’t afraid to try new things. Because even if they fail, they know they’ll learn something.  As the old saying goes, “If you get thrown from your horse, you have to get right back on - unless you landed on a cactus; then you have to roll around and scream in pain.” To the cowboy, patience is the highest virtue and timing is everything - the same is true when you’re making great beer. To wit, the famous Native Americans said, “Timing has a lot to do with the outcome of a rain dance.” The cowboy has a sagacity that only comes from experience, as seen in these gems of cowboy wisdom, “Never ask a barber if you need a haircut”, “Never drop your gun to hug a grizzly”, “Don’t squat with your spurs on” and “Never slap a man who’s chewing tobacco”. Though pensive and a little shy, the cowboy shows an inner strength. It is said that they used to sprinkle a little gunpowder in their oatmeal. That’s why you shouldn’t cremate a cowboy. It’s summer now in the high desert. And once the doggies have all been punched, it’s time to meet up with your “pards”, sit quiet, watch the red and purple sunset, and enjoy a cold bottle of Twilight Ale.

SAGEBRUSH CLASSIC: July 17th & 18th
A World Class Culinary Event Featuring Top Chefs From Across the Globe

Q: What happens when you combine 18 holes of golf, 18 celebrity chefs pairing gourmet cuisine with award winning craft beers, and “can’t stop dancing” live music?

A: One of the longest-running and most successful fundraisers benefiting charities for children in Central Oregon.

“There aren’t many parties like Sagebrush in the entire country, so the opportunity to sample the fare of some of the world’s top chefs in one place is rare.”  - Willamette Week

This deliciously compelling event features 18 of the world’s most celebrated chefs voluntarily convening at the picturesque Broken Top Golf Course in Bend, Oregon.

These celebrity chefs join the Brewery to ply their trade, enjoy camaraderie with peers and support a marvelous cause from locales like Washington D.C., New Orleans, Kansas City, Denver, and even Hawaii, Vietnam
and Thailand, along with some of Bend’s own local stars.

The 21st annual Deschutes Brewery Sagebrush Classic on July 17th and 18th features outstanding culinary excellence in pursuit of the greatest cause - children and families. Nonprofit organizations like Deschutes Children’s Foundation are the direct beneficiaries.

Day One kicks off with a fierce-but-fun best ball golf tournament on the challenging Broken Top course. And don’t miss Day Two - an amazing food and beer pairing feast set at the same beautiful Broken Top setting. Small-plate delectables and exquisite craft beer delight more than 1,000 guests. Without question this is the must attend party of the year ….

Have you picked up your feast and golf tournament tickets? Interested in volunteering for this great event? Check out  for all of the details.

Chef Spotlight:  MARK KIFFIN
The Compound Restaurant (Santa Fe, NM)
Widely hailed as a leader in Southwestern cuisine, Chef Mark Kiffin creates seasonal, contemporary American dishes that combine the diverse culinary influences of the Mediterranean with those of the New World. Kiffin was named James Beard Foundation’s “Best Chef of the Southwest” in 2005. Both he and The Compound have been recognized in numerous publications including Gourmet Magazine, Bon Appétit and The New York Times. Just a taste of what the Sagebrush Classic has to offer this year!

GOING INTERNATIONAL
Now Pouring in B.C. & Houston!
Houston, TX  As of this month, Black Butte Porter and Mirror Pond Pale Ale will be pouring at pubs and taverns across the city.  Now the furthest east you can buy our beer.
British Columbia  For our neighbors to the North, we will start selling Black Butte Porter and Mirror Pond Pale Ale in the greater Vancouver and Victoria, B.C. area starting in July.

UPCOMING EVENTS
For a complete Calendar of Events, please check out our Online Events Page!

The 2009 Breedlove Festival (Bend)

Thursday, July 30th:
Sugarland will be performing at the Les Schwab
Amphitheatre. Start the weekend off right with us
as we host you in the private Breedlove tent. Dinner
and beverages are included with your ticket.

Friday, July 31st  & Saturday, August 1st:
The Festival will be jam-packed with performances by:
Ed Gerhard, Grammy award winning artist
Chris Hilman, Former member of The Byrds
Jay Roberts & Bend Lacy, a guitar duo
David Knopfler, Dire Straits founder
California Guitar Trio, Misty River, and more!

To purchase your tickets and for more information on the bands and the Deschutes - Breedlove Challenge, visit www.breedlovemusic.com.

The Merrell Oyster Racing Series
Denver, CO | Seattle, WA | Portland, OR
San Francisco, CA | Austin, TX | Nashville, TN

Deschutes is proud to be the official beer sponsor of this extraordinary race, billed as the "Ultimate Urban Adventure Race," for its uncanny ability to combine pure athleticism with thought-provoking strategy. Your team will run-bike-paddle-climb  and perform other crazy athletic stuff to race around the city, answering clues and completing tasks. This amped, one-day race will have you doing things and in places you never experienced before! The series visits 6 locations in the US from mid-August to late October.

For more info, visit www.oysterracingseries.com.
 
Farmers' Feast Beer Dinner
Deschutes Brewery Mountain Room
Friday, August 28th @ 6 p.m.

Join us for a beer dinner that promises a menu full of the freshest ingredients the farms of Central Oregon can provide, paired with Deschutes Brewery's finest beers.  We will feature not only the bounty of Central Oregon's farms and ranches, but we will introduce you to the people behind the plow as well. Please join us for this special occasion as we go from till to table.
 
$55.00 / person includes Beer and Gratuity.
Please contact Winter at 541.385.8606 for reservations.