beernesday

i am a total geek i am excited by this crop report hops, growing hops! and all sorts of other great agricultural stuff i feel kinda like les nessmann with the hog report!! Rogue Nation Department of Agriculture CROP REPORT June 2011 Rogue Farms Micro Barley Farm, Tygh Valley, Oregon: Barley: RiskTM 2-row winter malting barley is fully grown and filling out the kernels. Color recently changed from green to rusty brown. Rains delayed the planting of the DareTM 2-row spring malting barley. But recent sunny weather is helping them grow, they're now almost a foot tall. Total acres planted down slightly from last year. Crop:  RiskTM 2-row winter malting barley Acres in Production:  95 Estimated Harvest:  475,000 pounds Crop:  DareTM 2-row spring malting barley Acres in Production:  90 Estimated Harvest:  450,000 pounds Micro Floor Malt House: We lost a 2,000 pound batch of 2-row floor malt when the kiln malfunctioned during the first weekend...

"fifty ways to love your lagers knock that lager back, jack open a new can, stan you don't need to be coy, roy listen to lundy hop on the beer bus, gus you will need to discuss much tasting's the key, lee" paul simon, as revised by sheila of firefly as i said, i am not the biggest lager lover but i was game to have lundy at firefly show me 50 ways to love my lagers!  lundy, loving her lager  i was pretty happy to see some favourites on the line up for tasting on tuesday night like the lighthouse overboard imperial pilsner, rogue's dead guy and dirtoir black lager! we began light, with the samuel adams noble pils which totally smelled like a lager but it tasted alright - crisp and clean, some resin and bitterness, but no aftertaste then we went overboard with the lighthouse imperial pilsner twice the hops, twice the malts, twice the flavour and colour i'm a fan! still smells like a lager, but its smooth and fuller-bodied and delici...

rogue news:

tasting notes from february 23rd's beernesday i began this night of far too many beers and a nasty thursday morning with a sampler howe sound's high tide hemp and honey ale st. a's said:  a smooth lighter ale brewed with barley, hemp and honey.  brewed for the annual test of metal mountain bike race in squamish i said:  i like it.  not so light but i can see it being awfully refreshing after biking lagunitas brewing's the hairy eyeball (i mean how could i not with a name like that??) st. a's said:  big, brown warmer with several types of chrystal malt i said:  dark and delicious howe sound's rockfish red ale ( fundraising ale for cpaws ) st. a's said:  a red malty ale with a pleasant citrus note brewed with chinook, cascade and mt. hood hops and munich, caramalt, chocolate and roasted barley i said:  i like it, i like it a lot.  looking forward to buying a case in squamish on march 19th in support of the fishies.  i have a...

brewer's association changes the definition of craft brewed:  click here therapy in a glass:  ode to festive ales:  click here red racer beer:  Our Winter Ale is now on tap at Romers Burger Bar. This beer should go great with their excellent selection of burgers. central city brewing company:  We've got a special Pale Ale on today. Instead of the usual multiple hop styles in the brew Gary used citra hops all they way through the brewing process. This should provide a nice twist on our Pale Ale for you all to enjoy. half pints brewer's blog, click here rogue outsells sapporo and kirin

DIRTOIR FOR IMMEDIATE RELEASE Independence , Oregon , December 18, 2010  - The wait is almost over.    In just a few weeks, you'll be able to enjoy the World's Best Lager on draft.    The award winning Chatoe Rogue Dirtoir Black Lager already comes in 22oz bottles.    But starting in January, Dirtoir Black Lager and the rest of the Chatoe Rogue line will be served on draft for the first time nationwide.   Who says it's the best?    The judges at the World Beer Awards say so, giving Dirtoir Black Lager the title of, "World's Best Lager" for 2010.    It also won a Gold Medal at the 2010 World Beer Championships.   Brewmaster John Maier describes it as, "Full bodied, deftly balanced... with smooth bitterness and lingering finish." It is brewed using 9 ingredients: Carafe Special II, Black, Chocolate, Melanoidin, and Rogue Micro Barley Farm first growth Risk TM  Malts; Rogue Micro Hopyard first growth Independent and Revo...

A "Wee Heavy" McRogue Returns NEWPORT, OR, September 10, 2010 - On October 1st, Rogue will bring an old favorite out of retirement after nearly a decade -- XS McRogue Scotch Ale. Unlike most Scottish Ales, which are light in color and body, McRogue Scotch Ale is a hearty brew, deep copper in color, with a caramel aroma, rich malty flavor and a roasted malt background. McRogue Scotch Ale originally debuted at the 1995 Oregon Brewers Festival. It is made with 10 ingredients: Great Western Harrington, Klages, Beeston Amber & Pale Chocolate & Weyermann Caramunich Malts; Kent Golding and Rogue Micro Hopyard Revolution Hops; Rolled Oats, Free Range Coastal Water and Top Fermenting Pacman Yeast. Brewing Specifications: 17.5o Plato, 45 IBU, 75 AA, 28.6o Lovibond. McRogue will be available on draft and in 7-ounce serigraphed "nip" bottles. McRogue Scotch Ale is brewed using hops from the Chatoe Rogue hopyard in Oregon's Wigrich Appellation and barley f...

from rogue brewery: "One Ton of Hops INDEPENDENCE, OR, September 1, 2010 -- Rogue Ales has begun our annual harvest of GYO Certified hops from the Rogue Farms Micro Hopyard in Oregon's Wigrich Appellation. We honor our cultivation, growth, and harvest by using 5 different varieties and 2,200lbs of fresh hops from our 42-acre farm to create this year's Chatoe Rogue Wet Hop Ale. Like any farmer sowing seed in soil, the success of our hops lies a great deal in the hands of Mother Nature. Master Brewer John Maier had planned to add a sixth variety to the brew, but our Alluvial Hops did not produce this year. After being cut from the trellises, the hop cones are separated and loaded into 250lb burlap sacks, driven 77 miles to the Brewery in Newport, OR, and immediately pitched into the brew kettle. Total elapse time: approximately 2 hours, 17 minutes. Due to the massive quantity of wet hops used in the brewing process we create three small batches, and then blend the...

from the rogue wire service:

from rogue 's wire service: INDEPENDENCE, OR, August 19, 2010 - Rogue celebrates the rivers, lakes, streams, ponds and creeks of Oregon with the release of Chatoe Rogue Creek Ale. Creek Ale is a Belgian style Kriek Ale dedicated to the Willamette River that runs along the eastern edge of the Rogue Hopyard. Creek Ale is brewed with First Growth Oregon hops and malt from Rogue's own micro hopyard and barley bench. The Rogue barley bench is located in Oregon's Tygh Valley Appellation and Rogue's 42 acre hopyard is located in Oregon's Wigrich Appellation, where Rogue currently grows seven different hop varieties. Rogue remains dedicated to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own. The brew contains 8 ingredients: Wheat, Rogue Barley Farm DareTM and RiskTM Malts, Rogue Hopyard Revolution Hops, Montmorency Cherries, Pacman & Belgian Yeast and Free Range Coastal Water. It is the fourth in the Chatoe Rogue family, follow...