Skagit Brew Corner: Happy 24th Birthday Deschutes!
Earlier this month Deschutes Brewing released a special 22oz. brew to celebrate it’s 24th Anniversary. The result is Black Butte XXIV a signature Imperial Porter style American ale recipe accentuated by exotic ingredients including artisanal dark chocolate nibs, Deglet dates and Mission figs. A quarter of the brew is aged in bourbon barrels for extra flavor.
Each year Deschutes celebrates the brewery’s founding by releasing a Special Reserve beer. Available for a limited time only, this commemorative brew is designed for beer lovers to enjoy now and for later. Deschutes brewers recommend drinking a bottle this summer as well as aging another bottle for several years. Black Butte XXIV has a high alcohol content that helps to preserve its flavor and mellow with age much like a fine wine or scotch.
What I Drank: Black Butte XXIV from Deschutes Brewing in Bend, OR. 11 % Alcohol by Volume / 55 IBU
What I Ate: Raw Cha Cha’s Macadamia Love Bar. Organic, raw and handmade in Portland, OR. This dense, dairy free dark chocolate is blended with organic coconut oil and raw organic macadamia nuts. Sweet and salty with enough buttery texture to cut through the rich flavored brew.
What I Thought: Pow right in the kisser! This potent Imperial Black Butte porter holds an explosion of flavor. Spend some time appreciating the nose’s strong aromas of smoked espresso, burnt caramel and chocolate cherries. Sip it slowly to savor the heavy taste of earthy figs and bittersweet dark roasted malts. It’s sweet but dry, with flavors of licorice, raisins and German chocolate cake. This brew seems designed to pair with chocolate chip pancakes, roasted pork or dark cocoa truffles. And though you may not want to spare any of this special brew for cooking, (you can always use the original, non-anniversary Black Butte porter) here’s a recipe from Deschutes:
Black Butte Porter Chocolate Chip and Walnut Cookies
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/2 tsp. baking soda
- 1/2 cup chocolate chips
- 1 tsp. cinnamon
- 1/2 cup brown sugar
- 1 ¼ cup Black Butte XXIV
- 1/2 cup walnuts, chopped
1. Cream together the butter or margarine and the brown sugar. Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough then add chocolate chips and chopped walnuts. Drink remaining beer, of course!
2. Drop by teaspoonfuls onto cooking sheet.
3. Bake 12-15 minutes in a 350 degree F oven until lightly browned. Cool one minute on cookie sheet and remove to wire rack. Optional: Serve with ice cream. Serves 6.
Posted by Claire