NEWPORT, OR, December 17, 2010- In a collaboration of crafts, Rogue Brewmaster John Maier and Rogue Spirits Master Distiller John Couchot have joined forces to create a distinct, innovative series of brews called John John Ales. The series will take Rogue Ales legends and age them in Rogue Spirits barrels.
The first of the John John series is John John Dead Guy Ale, Rogue's award winning Dead Guy Ale matured in Rogue's award winning Dead Guy Whiskey barrels. The cross collaboration of these two products starts with the distilling of Dead Guy Ale wort to create the Dead Guy Whiskey. The Whiskey is aged in Oak Barrels and bottled, then the Oak Barrels are taken from the distillery, by forklift, across the parking lot to the Brewery where they are filled with Dead Guy Ale and matured for three months.
Each John John product will be a limited release. Following John John Dead Guy Ale will be John John Juniper Pale Ale: Rogue's Juniper Pale Ale matured in Rogue Spruce Gin barrels, and John John Hazelnut Brown Nectar: maturing Rogue's Hazelnut Brown Nectar in Rogue's Hazelnut Spiced Rum barrels. John John Dead Guy Ale will be available on draft and in 22oz bottles from January through April 2011.
John John Dead Guy Ale is made with ingredients from Rogue's own hop and barley farms. Ingredients include: Carastan & Rogue Micro Barley Farm DareTM and RiskTMMalts; Saaz, Rogue Micro Hopyard Revolution Hops; Pacman Yeast & Free Range Coastal Water. John John Dead Guy Ale is a German Maibock, deep honey in color with a malt aroma, a caramel, vanilla, and oak finish.
Rogue's 42-acre micro hopyard is located in Oregon's Wigrich Appellation and the Rogue GYO barley farm is located in Oregon's Tygh Valley Appellation. Rogue remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.