From the Spambox: PR News We Missed – Deschutes, Breckenridge, Bison
So, every now and then our spam filter really clamps down and we miss some press releases and other news from breweries. Below are a few such examples. Cheers!
Tuesday, November 15th
Join us as we celebrate the sixth release of The Abyss, the imperial stout that is the heart and soul of our Reserve Series.
Walk, hop or skip down to our Bend or Portland Pub at 11 am to be one of the first first to purchase bottles of this year’s vintage of The Abyss (6 bottle limit per person please).
Then, at 5 pm, treat your tastebuds to a vertical flight of The Abyss [2008, 2009, 2010 & 2011] and a special menu that our chefs created just for this event. These flights will not last long so don’t be late.
The special menus for both pubs are slightly different with each chef featuring what they like to pair best with The Abyss. Click on the pub images below to view each of the mouth watering menus.
Buckle your tastebuds folks, and we’ll see you on the 15th!
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BRECKENRIDGE BREWERY SHARES A CAB -
SALE OF ULTRA-LIMITED “SUMMER CAB RIDE” BEER IN 750 ml BOTTLES
Denver, CO – November 3, 2011 – Breckenridge Brewery of Colorado, LLC, will sell precious few bottles of its rare beer “Summer Cab Ride” on Saturday, November 12, at its tasting room in Denver, 471 Kalamath Street. Summer Cab Ride is Breckenridge Brewery’s send off to summer – its SummerBright golden ale aged in cabernet wine barrels to create a light, sessionable beer with an interestingly complex finish. The brewery has packaged just 240 hand-numbered 750 ml bottles with cork and wire bale closures which will be sold, first come first served, at 1:00 p.m. on November 12.
The bottle release party starts at 11:00 a.m. the day of the sale and includes a grand prize sweepstakes, live music by Stephen Marcus, and tastings of Breckenridge Brewery rare beers. The first twenty people in line for the Summer Cab Ride bottle sale receive a $10 Metro Taxi cab voucher. The grand prize is a certificate for a fifteen-person two-hour tour on the Denver Patio Ride – a fifteen-seat, pedal-powered bike ideal for downtown pub tours.
The brewery invites people to enter the sweepstakes for the Denver Patio Ride starting today via the sweepstakes link on the Breckenridge Brewery Facebook page (http://www.facebook.com/BreckenridgeBrewery). The winner will be announced at 1:00 at the Summer Cab Ride 750 ml bottle release party on November 12 and must be present to win.
Bottles of Summer Cab Ride will be sold for $20, and are limited to two bottles per person. Cash and credit cards will be accepted. For more information, please contact Terry Usry, terryusry@msn.com, 720-490-6837.
Breckenridge Brewery was founded in 1990 in Breckenridge, Colorado. In the past two decades Breckenridge Brewery has grown from a small 3,000-barrels-a-year brewpub to one of the most successful craft beer and restaurant companies in the nation. It now handcrafts over 37,000 barrels of fresh beer annually and owns and operates five brewpubs and ales houses in the state of Colorado.
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Happy International #StoutDay!!
If there is one thing that we love almost as much as brewing, it is cooking. And we love coming up with unique and creative ways to incorporate our beers into recipes.
There is something super magical about beer that makes it a fantastic tenderizer for meat — especially beef. We love braising short ribs in our Organic Chocolate Stout. The beer adds a nice smoky and roasted dimension to the dish, leaving hints of cocoa in its path.
In honor of International #StoutDay, a social media movement started to raise the awareness about craft beer and celebrate the stout style, we wanted to share our extra delicious recipe for braised short ribs with all of our friends and fans.
CHOCOLATE STOUT BRAISED SHORT RIBS
Ingredients:
4 lb. beef short ribs
Salt and freshly ground pepper, to taste
3 Tbs. canola oil
2 yellow onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
6 garlic cloves, sliced
2 cups Bison Organic Chocolate Stout
8 fresh flat-leaf parsley sprigs (optional)
Directions:
1. Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 3 to 5 minutes per side. Transfer to a plate.
2.In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
Slow cooker method: Transfer the short ribs and vegetables to a slow cooker and add the stout. Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours.
Oven method: Preheat an oven to 300°F. Transfer the short ribs and vegetables to a Dutch oven and add the stout. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours.
Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender (or household blender), puree the sauce until smooth.
Serve immediately and pair with Bison Organic Chocolate Stout and your favorite sides (we love potatoes smashed with a bit of gorgonzola, cream, butter and garlic!)
CHEERS,
The Bison Brewing Team
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Monday, December 12th | 6 pm
Join us at our Portland Pub for an unforgettable evening with a few of Portland’s finest chefs, award-winning beer pairings and celebrity judges, all to benefit Morrison Child & Family Services. Not only do guests partake in a heavenly seven-course beer dinner, but they also decide the winner of the People’s Choice Award based on taste, best pairing, and creativity.
This year’s talented line-up of Portland Chefs include:
Jason French from Ned Ludd, Katy Millard from Davis Street Tavern, Sarah Schafer from Irving Street Kitchen, Paul Bachand from Recipe, Jeff Usinowicz & Jill Ramseier from Deschutes Brewery’s Portland Public House, and one more chef that will soon be announced.
The following celebrity judges will decide which dish impresses them the most:
Tracy Howard, senior editor of Imbibe Magazine; Christian DeBenedetti, author of The Great American Ale Trail; Steve Body, author of Seattle P.I.’s beer blog, The Pour Fool; Sal Zizzo, local soccer star and owner of Zizzo’s Food Cart; Caprial Pence from Caprial + John The Kitchen; and Gary Fish, owner of Deschutes Brewery.
Chefs Challenge tickets are $95 and can be purchased by clicking on the button below. For a limited time, subscribers to The Bitter Truth can purchase their tickets for $80 each, using the discount code “bravelydone”. This offer ends November 18th and with only 100 tickets available, they will go fast.
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That’s all folks!
