As of October of this year, beers from Deschutes Brewing Co. (Bend, Oregon) have been available in Michigan. Until that time I was only able to get my Deschutes fix when visiting family in Minneapolis, or traveling farther west.
In fact, several years ago, our family took an Amtrack train trip to southern California. On that trip I was able to find several limited release bottles that traveled back with us to Michiana.
One of those bottles was Jubel 2010 (American Strong Ale, 10% ABV, IBUs 55) which Deschutes had previously released only once in 2000, and planned to release once a decade.
This recipe was “discovered” by accident two decades ago when a clumsy burglar underestimated the weight of his stolen keg of Jubelale (winter warmer, 6.7% ABV, IBUs 60) in the dead of the Oregon winter. The remaining liquid recovered from the half-frozen keg was a highly concentrated “Jubelale on steroids.” It was so good that the brewers set about recreating it, eventually aging it in Pinot Noir barrels for 13 months.
It has just been announced that the brewers could not wait another full decade, so they will be releasing Jubel 2015 (11% ABV, IBUs 55) which will be coming to Michigan in limited quantities in February. Since I have a couple of bottles of Jubel 2010 left, it will be fun to do a side-by-side tasting.
Later this week Deschutes, will release its beloved bourbon barrel-aged imperial stout, The Abyss (11% ABV, IBUs 70). This is part of the brewery’s reserve series, and it is a mighty tasty stout worthy of some upcoming special holiday occasions. There is plenty of depth and complexity in the flavor with hints of molasses, licorice, vanilla, and bourbon. And with it’s waxed cap, it is good for drinking fresh or aging in your cellar. I have enjoyed this beer up to three and four years old, and the flavor just continues to develop in the bottle.
Sometime in the next couple of weeks, Deschutes plans to release Zarabanda (spiced saison, 6.3% ABV, IBUs 18) a beer that has been years in the making. This collaboration between the brewery and Chef José Andrés will be available in Michigan in both 22-oz. bombers and draft.
From press release:
November 10, 2014 –Bend, Oregon/Washington DC –Deschutes Brewery’s newest beer is an energetic and passionate synergy of the culinary and craft brewing worlds; created through a unique collaboration between renowned Chef José Andrés and Deschutes Brewery brewers. Over the past three years, Deschutes brewers have applied their expertise and enthusiasm for experimentation to create Zarabanda, a spiced saison reflecting Andrés’ innovative style and authentic, distinct flavors.
Gary Fish, founder of Deschutes Brewery, said, “Jose and I began discussing the idea of collaborating on a beer many years ago when he first came to Oregon to participate in our Sagebrush Classic Feast charity event. We’re all very excited with how the final beer turned out, and are looking forward to sharing it with craft beer fans and foodies around the country.”
Its name inspired by the Spanish Sarband dance (which, loosely translated, means popular fun or enjoyment; hubbub; racket; row; party), Zarabanda was brewed with lemon verbena, pink peppercorn, sumac and dried lime. With a complex malt body formed from generous amounts of Vienna and Spelt malts, this saison uses a classic yeast strain that emphasizes the spicy notes true to this farmhouse style and contributes to light fruit esters. 6.7% ABV | 18 IBUs
Chef José Andrés said, “One of the first times I ever went away from the DC area was to go to a beautiful place called Bend in the heart of Oregon, and that’s when I met Gary [Fish] and his family. Here we are after almost 20 years, and Deschutes Brewery has helped to bring my spirit into this beer and allowed me to become part of their family.”
Spurred by the creation of this beer, Deschutes Brewery recently announced plans to start distributing many of its beers in the greater Washington DC area. Launch events are planned in the region for November 18-20 to both celebrate the creation of Zarabanda and Deschutes’ expansion to the region.
About Chef José Andrés
Named to Time’s “100” Most Influential list and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup. TFG is the team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami, and Puerto Rico. He is Dean of Spanish Studies at the International Culinary Center and has recently launched his own line of artisanal products, José Andrés Foods. He is host and executive producer of the culinary series Made in Spain. His cookbooks include Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America. He is the founder of the non-profit World Central Kitchen and Culinary Ambassador to the Global Alliance for Clean Cookstoves. Andrés is also Board Chair of L.A. Kitchen and Chairman Emeritus of DC Central Kitchen. To find out more, visit www.joseandres.com
About Deschutes Brewery
Named as OUTSIDE’s Best Places to Work in 2013 and 2014, Deschutes Brewery was founded in 1988 as a brew pub in Bend, Oregon. The brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and food using only the finest ingredients. In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 28 states, the District of Columbia, and around the world from its main brewing facility located on the banks of the Deschutes River. To find out more, visit www.DeschutesBrewery.com or follow on Facebook (/Deschutes.Brewery) and Twitter (@DeschutesBeer).