Sadly, they were tapped out of that beer, but—lucky!—they had the Maiden Oregon Ale that the Portland Pub brewed on tap in its place. So I was able to get a special beer, after all.
(Haven’t seen the Rogue Sesquicentennial here yet.)
Here’s what Deschutes wrote about Maiden Oregon:
Maiden Oregon Ale, brewed at our Portland Brew Pub by Cam O’Connor, is a Belgian amber ale that was brewed using Crystal hops from the Willamette valley, organic 2-row barley from Klamath Falls, water from Mt. Hood, Oregon beet sugar from Nyssa, and yeast from Wyeast labs in Hood River. At 8.0% alcohol by volume, this one will be best enjoyed sipped out of a snifter glass.
Appearance: Lightly hazy, amber in color, a fine-bubbled head that’s off-bone-white.
Smell: Sweet, like a Belgian Dubbel or Tripel (from memory)—candi sugar, almost cloying. Vegetable notes typical of the style. Fragrant.
Taste: Very pleasantly-sweet and malty, with a nice spiciness similar to coriander (white pepper, radish greens). Not cloying or syrupy sweet at all; more of a darker, richer, more complex sugar. Sticky; dark honey and some sort of floral note.
Mouthfeel: Beautiful presence in the mouth—thick, not quite full-bodied, it opens up when it hits the tongue and leaves a nice sticky-sweet aftertaste.
Overall: Excellent, very drinkable and tasty. If you can get this on tap—do so.
No BeerAdvocate or RateBeer ratings for this one; it’s new and fleeting.
Jeff over at Beervana posted a short review of the two Deschutes sesquicentennial beers; makes me wish all the more that I had a chance to try some of the Oregon 150. But Maiden is no slouch, rest assured.