On the Deschutes Brewery blog, find out what's happening at Deschutes Brewery and learn more about craft beer, food and local events. Deschutes Brewery award winning craft beer and hand crafted ales in Oregon with breweries, restaurants and brew pubs in Bend and Portland Oregon.
Whether you’re having a crowd over for the “Big Game,” you need a quick dinner for the family, you don’t want to cook, or you really enjoy hand-made pie night every Friday, a tasty pizza is where it’s at!
And nothing pairs better with a slice of cheesy goodness + your favorite toppings than a cold pint of craft beer.
We took one for the team this past weekend and did some R&D to find the best combos of Deschutes beer with pizzas most commonly found on menus at local pizza joints.
A Ramen and Beer Pairing of epic proportions!!
(Seriously, it was a lot of ramen, get it… large, or epic, (pro)portions)
“Research” was performed by sipping many broths and main ingredients of delicious ramen, and then tasting each beer with a ramen variety to find the best pairings. Now, you can recreate this at home. Here are our tasty findings:
• Chicken Ramen Soup + Pacific Wonderland Lager
We added: fried garlic, chicken breast, and cabbage. Topped with green onions, sprouts, and egg
Notes: Broth was thick and rich and paired well with the light, crisp and citrusy beer. Brought out an ever so slight bitterness in the beer that created balance with the beer. Recipe
• Vegetarian Kimchi Ramen Soup + Mirror Pond Pale Ale
We added: Tofu cooked in sesame oil, spinach, carrots, and shitake mushrooms. Topped with kimchi and egg
Notes: The simple malty flavors in the beer balanced the spicy flavor from the broth and the vinegar flavors from the kimchi. Recipe
• Savory Miso Ramen Soup + Fresh Squeezed IPA
We added: cooked bacon, bok choy, and radish. Topped with green onion and egg
Notes: The saltiness from the miso broth brought out even more citrus and juicy sweet flavors in the IPA enhancing the flavors of both. Recipe
• Pork Tonkotsu Ramen Soup (from the cup) + Black Butte Porter
We added: pork loin, carrots, spinach, and shitake mushrooms. Topped with green onions and egg
Notes: The richness and salty flavors in the Tonkotsu brought out the smoky and dark malt flavors in the porter. Recipe
Make the perfect EGG for your ramen topping:
Boil water in saucepan
Slowly drop in eggs
Set timer for 7 minutes
Transfer with spoon to ice water bath
Let stand 2-3 minutes
Peel and slice
The ramen’s above were all started with Mike’s Mighty Good Craft Ramen cups and packets.
It’s hard to believe that we are here. Ten years ago, it was dream, seven years ago, a topic of regularity, “a must- do”. Yet, as it goes in the brewing world, other large projects (a-hem new bottle-line, new cellar) kept diverting focus and cash. And, oh yeah, in those years we kept growing as a business – so just making a lot of beer kept us all pretty busy.
It was in the late summer of 2014 that Brian Faivre, our Brewster of Operations, really put some meat on the wishbone. Through multiple meetings and debates, he led us through vision and scope, defining what the pilot brewery would and wouldn’t do. We ended up in a very different place than we had originally envisioned- but the system is incredibly flexible and unique to our processes and the beer styles we make. We designed a 2.5 hL system, that split after the pre -run tank into 2 kettles, 2 whirlpools and 2 cooling systems. This allows us to test the same wort stream under different hopping regimes and fermentation profiles.
After shopping our requirements around the world, we landed in Germany in the tiny town of Schroebenhausen to work with Esau & Hueber. Our tradition to use mainly whole hop cones created some unique challenges, such as how to boil hops for flow testing during the Factory Acceptance Testing:
The trip was a big success though, and we left with confidence that a great system was heading our way.
Installing a pilot system of this size needed a lot of space, and our barrel program had to relocate to a new space in the warehouse to make room under Cellar 3 (the tanks you see out front as you drive by our main brewery):
While we had a good amount of floor space, there was a lot of legacy piping and wiring overhead to work around, while running a slew of new services and utilities to the (9) new skids and (5) pieces of support equipment. To ensure all the gazinzas and gazoutzas lined up as efficiently and elegantly as possible required 3D modeling. We used the affordable and user-friendly Sketchup modeling software to explore routing options and issue field drawings for construction.
Several months later, and untold hours piping, wiring, testing, and commissioning our system envisioned years ago has become a reality.
So here we are- this week at brew # 35 (It’s a secret beer that could see a shelf near you). We are so excited to be able to execute a much higher number of tests for beers we are developing without pub schedule constraints or tears over dumped beer. With the close proximity of the brewery to the rest of production we can pull from nearly every wort stream, fermentation batch or bright beer batch and tweak as needed.
The pub brewers are stoked to have more creative and event opportunities. The brewers are getting their names drawn from BINGO wheel to get a whirl in the pilot brewery to brew whatever creative whim they desire, and we as a whole are thrilled to have a very nice system that can contribute to research for the greater good of the craft beer community.
Written by Brewmaster, Veronica Vega, and Project Engineer, David Gawlowski
Love them or hate them, one can’t deny that they are becoming more and more popular in the Craft Beer community. Well, why is that? Why do those of us who drink sour beer regularly love them so much? While I can’t speak for every sour beer lover, I will do my best to explain.
First off, sour beers are a broad category. There are barrel-aged sours, kettle sours, spontaneously fermented sours, less sour sours, Berliner Weiss, Gose’…the list could go on. All of these styles tend to have one thing in common: a tartness or acidity that I have heard people refer to as a “pucker factor”. This is actually why many people don’t like the sour style or are even afraid to try them. I am here to tell you that even if you are one of these folks, don’t give up on becoming a sour beer fan.
What is there to love? Personally, I love a good strong tartness, but even if that isn’t your thing, many sour beers can be extremely complex. I liken them to drinking a good wine. Many sours have more depth than their non-sour counterparts. Take The Dissident for example, a beer that we’ve been brewing since about 2006. It is brewed and barrel-aged with hundreds of pounds of cherries. There is a lot more to it than just being “sour”. When you drink The Dissident, there are notes of toffee from the malt, vanilla and oak from the barrel, and of course, the tart cherries! For me, this is more like drinking a good Pinot Noir or Tempranillo than it is like drinking a beer.
As I have mentioned, there are a lot of different styles of sour beers. If you have yet to find one you like, look for something different. Maybe you would prefer something that is spontaneously fermented. Or perhaps you would enjoy something lower in alcohol. If you are a white wine drinker, you may enjoy a lighter color sour beer. Need something heavier? Several breweries have started making tart dark beers like stouts and porters. Do you like good pickles? Perhaps you should try a Gose’ as that style generally has a salty or brine-like character. Is kombucha your thing? I bet you would enjoy a Berliner Weiss or locally brewed beer that has been kettle soured. Perhaps you would like it even better if it was fermented with some sort of fruit that you enjoy as well. This is why the sour beer style is so great! If you look hard enough, you are bound to find something that you love. The downside is then, like me, you may start eschewing other styles in search of the next great sour beer.
As for us here at Deschutes, with all three locations (Bend, Portland, and Roanoke) having their own brew systems as well as our new pilot brew system in our main facility, and a huge barrel warehouse, we will be experimenting with all sorts of fun and exciting new sour beers in the coming months. So, whether or not you have become a sour beer convert, we will be doing our very best to supply everyone with exceptional new brews that will hopefully please current sour fans as well as interest those who have yet to develop a taste for them.
Cheers to sour beers!!!
Written by Guest Blogger and Brewer at our new Roanoke Tasting Room, Jeff Schauland
Hasta la vista, 2017. While we enjoyed fidget spinning and watching the eclipse, we wanted to take a minute to celebrate our great Deschutes Brewery moments in the past year:
We were honored to be named a best place to work both in Bend’s The Source Weekly and in OUTSIDE Magazine’s Best Places to Work 2017. It’s the fourth time in five years that we’ve made the 100 Best Places to Work list which points to our strong culture, the impact we have on the communities where we do business and how fun it is to make damn tasty beer every day.
We passed the $1 million mark for total funding that Street Pub has raised for non-profits to date. In addition, we donated more than $300,000 to community programs across the country this year, totaling more than half a million dollars that we donated in 2017 alone!
Adding Pacific Wonderland to our year-round roster was awesome. The brewing team created this lager, perfectly capturing the spirit of the Northwest in a beer that pairs wonderfully with activities we do in our own backyard. The launch of this brand-new offering topped the charts. Plus, seeing Karl represent in his gorgeous Pac Wow shirt every Friday is always a pleasure.
Commissioning the Pilot Brewhouse has been incredibly exciting and our ability to speed up our process from experimentation to a pint pushes our innovation opportunities to eleven. It’s exciting to watch our brewers expand their knowledge and creativity and realize the possibilities on how to innovate in craft. Pouring our experiments in the Tasting Room provides an extraordinarily unique experience for our fans.
We know that Virginia is for craft beer lovers and opening our tasting room in downtown Roanoke in August has been a game changer for the Roanoke community. We are so proud to bring our damn tasty beer and co-owners to Roanoke.
Liquor WITH beer, you’re in the clear. Our beer brunch cocktails were met with mixed reviews from our fan base, but hey, we had a great time inventing these concoctions, and we loved trying something new! Let’s keep pushing the envelope with beer cocktails in 2018.
We paired the science of technology with the art of beer in a collaboration with tech giant Microsoft Corporation. The effort shined a global spotlight on our cutting-edge work with artificial intelligence in the brewing process. Check out the video here.
So now, it’s time to say Hola, 2018. What will be on our top list at the end of next year? No doubt the launch of damn tasty Deschutes beer in cans and new, exciting beers collaborations with partners like Humm Kombucha. See you in the New Year!
Looking to take your shindig to the next level? Host a Beer and Cheese Pairing! It’s easy, fun, and your palate with thank you. We’ve taken the guesswork out of it by doing all of the “research” ahead of time to bring you our tastiest recommendations, but it is also a blast to have your guests do their own experimentation.
To begin, grab a couple of Deschutes Brewery variety packs or mixed 6-packs from your local craft beer store, and raid your cellar to find some Reserve Series beers to add to the mix as *Bonus* beers. Then head to your favorite grocery store that offers more than your basic sandwich cheeses, and grab 4-7 different styles of cheese for the pairing.
Next, make sure everyone has a plate with a variety of cubed or shaved cheeses and sample glasses for each of the beers.
When all of the cheese is cut (huh, huh, cut the cheese – ok, we digress), and samples are poured, have your guests taste a piece of cheese and then sip a beer, then another piece of the same cheese, and a different beer, until there is a consensus of which is the best pairing. Be sure to write it down to compare notes with us. Then on to the next cheese…and so on…
As the night wears on, guests will begin to have more and more fun, and discover that not every cheese pairs with every beer!
Our Beer and Cheese Suggestions…
Mozzarella paired with Fresh Squeezed IPA
The dry yet creamy flavors from the cheese are balanced by the sweetness from this malty IPA
>Use crackers or almonds as a palate cleanser
Brie (soft mild cheese) paired with Pacific Wonderland Lager
The light hop profile and tingly carbonation on the tongue compliment the soft and mellow flavors of this creamy cheese
>Use a separate knife for the creamy cheese as to keep flavors separated between hard and soft cheeses
Manchego paired with Mirror Pond Pale Ale
Slight salty notes from this hard cheese are a match for the malty, single hop simplicity of our pale ale
>Be sure to take in the aroma of the beer before sipping to get the full experience
Parmesan paired with Inversion IPA
This big, bold, and malty IPA is the only beer in our mix that stood up to the lactic and sour-like characteristics of parmesan cheese
>Using a grater slide is a great way to thinly slice your cheese and makes it a bit more elegant when adding to your dishes
Reserve Sharp White Cheddar paired with Obsidian Stout
The bitterness of the sharp cheddar was offset by the smokiness of this rich stout and brought out hints of chocolate flavors in the beer
>Be sure that each cheese and beer taster gets enough cheese on their plate to pair with multiple beer styles
Gouda Aged 18 months paired with Black Butte Porter
Smoke equates smoke…smoky smooth flavors from dark malts in our porter coincide perfectly with the light smokiness in the aged gouda
>Hard and aged Gouda is way different than soft and new. Grab the aged version 18-24 mon
*Bonus* – Humboldt Fog (aged goat’s milk cheese) paired with The Dissident
The tartness from our Belgian-style sour brown ale aged with cherries was the only beer that cut the creamy and mildly acidic flavors in this wildly popular aged goat cheese
We hope you enjoy all of these recommendations, and please let us know which are your favorites! Cheers…
This is a 21+ event — ID is required prior to loading onto the bus in Portland.
There is no option to purchase tickets and drive oneself. By purchasing a ticket, the individual is committing to a round trip Bus experience.
Any dietary restrictions/allergies must be communicated to Deschutes Brewery via Candi Calihan 48 hours in advance by contacting Candi
No outside alcohol will be permitted on the bus.
By purchasing a ticket on the bus, you are relinquishing Deschutes Brewery and Mt Bachelor of any liability due to injury or consumption of alcohol during the entire duration of the excursion
Signing of a liability waiver is required upon arrival at Mt Bachelor.
The Deschutes Bus to Bachelor has a 48-hour Cancellation Policy: If you need to cancel or change your reservation, please contact us at least 48 hours prior to your Brew Bus date. Cancellations or no shows the day of the Brew Bus will forfeit 100% of the reservation product cost. Please contact Chad Hester at Chester@deschutesbrewery.com for any cancellations or changes to your reservation on the Bus to Bachelor.
The following parking lots are closest to the Deschutes Portland Pub and have early opening hours. All lots are metered and cost $15 per day:
Take your Holiday gatherings to the next level with the ultimate dessert pairing: Craft Beer and Pie! Check out our best recommendations below, or mix and match on your own and let us know which pairings are your favorites!
Jubelale and Berry Pie:
The toffee, caramel, and dried fruit flavors of Jubelale perfectly compliment the sweet and tart flavors of berry pie. For this tasting we used blueberry pie, but in the past we’ve tried raspberry, marionberry, and a combo berry pie. All were fantastic with this beer.
Black Butte Porter and Pumpkin Pie:
The smooth coffee and chocolate notes from our classic Black Butte Porter are balanced amazing well against calm spice and mellow pumpkin flavors from this simple pie.
Fresh Squeezed IPA and Lemon Meringue Pie:
The grapefruit and citrus pop from one of our favorite IPAs is definitely a match for this tart and bright lemon pie. The malt backbone of Fresh Squeezed IPA mellow out the sour pie flavors and leave a nice slight bitterness on the tongue.
Obsidian Stout and Apple Pie:
One of our favorite pairings. The robust dark malts from Obsidian Stout are balanced by a hint of sweetness from the apples in the pie. It’s like pairing your coffee with an elegant pastry for breakfast. A hint of coffee bitterness and cinnamon linger on the tongue.
Mirror Pond Pale Ale and Pecan Pie:
The sweet and maple syrup flavors and aromas from the pie are enhanced by this malty and mild Mirror Pond Pale Ale. Slight hints of citrus and hops seep through and compliment the salty and bitter nuts that top the pie.
Last, but not least…
The Dissident and Cherry Pie:
WOW! Tart and sweet flavors from both the pie and the beer are pleasing to the palate. Step up your Holiday dinners with this pairing instead of cranberry sauce! The Dissident is dessert in itself!
As with all of our beer and food pairings, these are our recommendations for sweet, sour, smoky, chocolaty, and fruity palate pleasers. Be sure to experiment on your own and let us know what you come up with…we hope you give some of these a try and we wish you a Tasty and Hoppy Holiday Season!
This year, we’re mixing the old with the new, bringing you some classic recipes cooked with beer used in year’s past, combined with some fresh updated dishes as well. Before heading out to the grocery store this weekend, take a look at these recipes!
Back by popular demand, the Black Butte Porter Turkey Brine. This one comes to us from our Corporate Executive Chef, Jeff Usinowicz…
Black Butte Porter Brine Ingredients
1/2 Gal Water
1 C salt
1/2 C sugar
1/2 C yellow onion, chopped
1/4 C brown sugar
2 sprigs fresh Rosemary
1/8 C Parsley
2 lemons, juiced, halves
1 growler (64 oz) Black Butte Porter
-Heat all ingredients except beer in a medium pot until salt and sugar dissolve
-Strain through a mesh cup into a large container
-Add beer and whisk to combine
Brine Turkey -Using an 8-10 lb Turkey, remove from packaging along with all of the plastic pieces and innards
-Place in large container
-Add turkey brine and cover (large pot or cooler will work)
-Let rest for no less than 24 hours and up to 48 hours
-Roast Turkey at 325 degrees for 3 to 4 hours or until internal temperature reaches 165 degrees.
-Allow to rest before carving
Thanksgiving would not be complete without mashed potatoes, and there are so many ways to prepare them. How about giving this version a try? Recipe by Betty Crocker
Fresh Squeezed IPA Cheesy Mashed Potatoes
3 medium russet or Yukon gold potatoes (about 1lb), peeled, cut into fourths
2 unpeeled cloves garlic
1/3 C Fresh Squeezed IPA
2 Tbs butter, melted
1/4 C shredded pizza cheese blend (1oz)
3 Tbs sour cream
3 slices bacon, crisply cooked, crumbled
Salt and pepper
-In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
-Mash potatoes and garlic until no lumps remain. Add beer in small amounts, beating after each addition.
-Add remaining ingredients. Mash vigorously until potatoes are light and fluffy…
In addition to cheese, bacon, and gravy, some of us love to add a bit of sweet and tart to our meal with cranberry sauce. Yeah, yeah, we know that you can fake it with canned sauce, but why not splurge to create this tasty and simple cranberry dish cooked with The Dissident. Recipe by Beets ‘n Bones
Beer Cranberry Sauce
1/2 C The Dissident
12 oz fresh cranberries
1 C raw cane sugar
1 orange, juiced
Zest of 1/2 orange
-Combine beer, cranberries, sugar, orange juice, and orange zest in a pot
-Bring to boil, turn to low, and simmer for 15 minutes
-Chill for a few hours, or overnight
Looking for some greens to complete your meal? You can’t go wrong with Beer and Bacon Brussels from A Spicy Perspective. For this version, we’ve used our tried and true, Mirror Pond Pale Ale.
Beer and Bacon Brussels Ingredients 2 lbs Brussels Sprouts
6 oz thick cut bacon, chopped
1 shallot, peeled and sliced
3/4 bottle, Mirror Pond Pale Ale (you drink the rest)
1/2 tsp salt
1/4 tsp pepper
Pinch crushed red peppers
-Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole
-Place a large skillet over medium heat. Add the chopped bacon and saute until crisp
-Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
-Pour the beer into the skillet. Add the salt and both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through–12-15 minutes.
Last but not least, who doesn’t love a delicious pie for dessert. We have a whole blog dedicated to Beer and Pie Pairings including pumpkin, pecan, cherry, and more. Click here for the scoop on which Deschutes beers to pair with your tasty pies!
If you are looking for a few more traditional recipes that use beer for your Holiday Shindigs, see our blog posts from 2014 and 2015. There you’ll find Black Butte Porter Dried Cherry Stuffing, Fresh Squeezed IPA Braised Potatoes, Jubelale Mint Chocolate Brownies, Mirror Pond Pale Ale Butter for Tom the turkey or for your dinner rolls, Obsidian Stout Rosemary Yams and more…
Let us know what you and your guests think of these, or if you have any of your own to add to the list for next year! Now grab yourself a damn tasty Deschutes beer and enjoy these dishes with your family and friends this Holiday Season.
Deschutes Brewery was selected as one of OUTSIDE’s Best Places to Work 2017. This is the fourth time we have been recognized in the past five years and we are damn proud. Our CEO, Michael LaLonde, said it best, “We strive to balance all our hard work with a healthy lifestyle that takes advantage of our hometown recreation and receiving the OUTSIDE award again means we’re doing something right. We’re excited to be included.”
Why do we love working for Deschutes Brewery? Here is what our co-owners have to say:
“Because my co-owners and I are encouraged to live a fun, healthy lifestyle; while celebrating each other, our planet, and the culture of beer!” – Jordan, Customer Service
I LOVE working for Deschutes Brewery because I have the honor of playing “professional matchmaker” and hiring amazing, remarkable, crazy smart, wild and funny new co-owners to our family! – Kelly, Recruiting
After 17 years as a co-owner, I know I work for a world-class brewery that brews some of the best crafts beers in the world. I love living in the beauty of central Oregon and being apart of such an inspiring and awesome crew of co-owners. – Beth, Bend Pub
I’m proud to work alongside such passionate and hard-working people to make damn tasty beer! – Jordan, Marketing
I love working for Deschutes Brewery because my co-owners are like family members. – Matt, Events
You can see the full list of OUTSIDE’s Best Places to Work 2017 at OutsideOnline.com. Now, we are headed outside to enjoy beautiful Bend, Oregon and our damn tasty beer.