beernesday

rogue news:

i do love me some rogue and the brutal bitter is no exception do i have tasting notes? nope, can't find them quite possibly didn't make any so why am i posting about the brutal bitter without notes? because i happened to do a tasting of it the other night and took a photo don't want to waste a perfectly good photo...  that would be tragic so i'm gonna just say that it was yummy and i'll for sure have it again maybe you'll get notes then maybe not from the website: Style:   Bitter          Food Pairing:   Beef, Seafood Tasting Notes: An Imperial bitter with exotic traditional floor malts, citrusy, hoppy flavor, stupendous hop aroma. 6 Ingredients: Malts:  100% Floor-malted Maris Otter, Cara Vienna, Cara Wheat. Hops:  Crystal. Yeast & Water:  Rogue's Pacman Yeast & Free Range Coastal Water. HISTORY Dedicated to Justin Fisch, the Shade Man, and the official beer of the Rogue Nation. Brutal combin...

one of the reasons why i love the rogue website so much is the education offered Rogue Ales are made with the finest hops and barley malt, free range coastal water and Pacman top fermenting proprietary yeast. Preservative, additives, chemicals: Never! Rogue does not pasteurize its products.  Kegs to Go Available! Rogue Ales are bottled using an oxygen absorbing cap, brown glass for better shelf life, and plenty of malted barley and hops to provide stability. Specifications Plato:  A description of the ratio of fermentable malts to water. A quick way to convert degrees Plato to an approximate ABV is to divide Plato by 2.5 (note, this is not exact!) IBU:  International Bittering Units; parts per million of isomerized hop resins in beer, related to the amount of alpha acid of the hops. Apparent Attenuation:  measure of the difference between the original and ending specific gravity after fermentation. Pacman yeast eats a lot of sugar, but leaves complex sugars. Ingre...

rogue juniper pale ale what a great bottle and a great looking beer! from the bottle:  "a pale ale, saffron in color with a smooth malt balance, a floral aroma with a dry spice finish from whole juniper berries" food pairing:  turkey 13 degrees plato 34 ibus 77 aa 3.2 degrees lovibond 100% pure rogue yes on the malt balance yes on the floral aroma yes on the dry spice finish quite refreshing enormous head on the vigourous pour, which lasted several minutes (the head, not the pour) from the website:  " HISTORY The Turkey was named the official bird of the Rogue Nation in August 2007. To commemorate the momentous occasion, Rogue Juniper Pale Ale was dedicated to “the turkey in each of us.” An axe and the dedication have been added to the serigraphed 22oz bottle and Juniper Pale Ale tap stickers. The Pilgrims were ale drinkers and most likely enjoyed beer at the first Thanksgiving. Juniper Pale Ale, like all Rogue products preserves water by using more ...

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 the rogue news service: Quit Wine-ing: Turkey Finds Its  Soulmate Newport , OR , September 10, 2010  - According to Garrett Oliver, author of "The Brewmaster's Table," the question most often posed to sommeliers is "What wine goes best with a turkey dinner?"    The answer Oliver says, is beer!       Juniper Pale Ale  however, does not stop at the Thanksgiving dinner table.    In fact, only 29% of turkeys in the United States are consumed during the holiday season; leaving the rest of the year to pair Juniper Pale Ale with turkey sandwiches, turkey burgers, turkey hot-dogs, and turkey bacon. Rogue's passion for turkey has been growing over the years.    The turkey is now the official bird of the Rogue Nation and Juniper Pale Ale has been selected by the National Turkey Federation as the  Best Beer to Pair with Turkey .    By this time next year, Rogue plans to induct every single turkey into the Rogu...

NEWPORT, OR., September 1, 2010 - Rogue Ales' Santa's Private Reserve comes equipped with built in nightlights -glistening snowflakes that GLOW-IN-THE-DARK. Dedicated to the Chris Kringle in each of us, Santa's Private Reserve is brewed in small batches, and available nationwide for the holiday season in serigraphed 22oz bottles and 12oz six packs. Forget the fruit cake, ties and socks...give your loved ones something they really want for Christmas, like the Santa's gift set. This pre-packaged holiday gift set includes a 22oz bottle and a stemmed serigraphed glass inside a collectible gift box. Gift set available by calling the Rogue Brewery at 541-867-3660 or at http://www.rogue.com/ . A 2009 World Beer Championship Gold Medal winner, Santa's Private Reserve is a double-hopped red ale and is a reddish-copper color with a roasty, malt flavor and a well balanced, spruce finish. This holiday elixir is brewed with 10 Ingredients: Carastan 30-37 & 13-17, Crystal...

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 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...

fresh off the rogue wire service: OUR BEER. OUR BARRELS. OUR NUTS. OUR JOHNS NEWPORT, OR, August 10, 2010 - In their third collaborative effort of 2010, Rogue Master Brewer John Maier and Rogue Master Distiller, John Couchot, are releasing John John Hazelnut Brown Nectar. This unique ale consists of Rogue Hazelnut Brown Nectar aged in Rogue's Hazelnut Spiced Rum barrels. To craft this exceptional brew, John Couchot first distills Rogue Hazelnut Spiced Rum and ages it in white oak barrels, allowing the barrels to soak up the subtle flavors of Oregon hazelnuts, vanilla and spices from the rum. When the rum is finished aging, the barrels are emptied and John Maier immediately fills them with Hazelnut Brown Nectar. After approximately 6 months of ocean aging, this unique ale is ready. John John Hazelnut Brown Nectar is made using hops from Rogue's Hopyard and barley from the Rogue barley bench. Its 13 ingredients are Harrinton, Klages, Brown, Carastan 13/17, Crystal 70/80, ...

while at hidden the other night, my tastebuds were tingled by Rogue Brewery's Brutal Bitter. it pours with an awful lot of head, and stays a bit hazy even after it warms up a little.  offered in 650mL bottles, it didn't say what its alcohol volume was, but judging by our lack of addle-brainedness, we figured it wasn't outrageously high!  15 degrees plato, 59 IBUs, 14.2 degrees Lovibond and just 7 ingredients:  100% floor-malted maris otter, cara vienna, cara wheat malts; crystal and rogue farm willamette hops, free range coastal waters and top fermenting pacman yeast.  no chemicals, preservatives or additives.  suggested food pairings are beef and bbq. they say:  "Dedicated to Justin Fisch, the "Shade Man".  An imperial style bitter using exotic traditional floor malts, a hoppy citrus flavor with a stupendous hop aroma.  Hedonistic!" definitely has a hop aroma, its smooth and very easy-drinking.  not particularly bitter and makes a g...