Rogue Brewing
VIDS: Learn Hop & Barley Harvesting In Minutes With Rogue
Rogue Brewing just published a few videos about their hop & barley harvest. Want to know how the hops & barleys get into your beer? These videos are for you.
Rogue has a whole agriculture department making organic hops and malts for Chatoe Rogue beers.
Hop Harvesting
Barley Harvesting
Rogue Good Chit Pilsner, Oct 1
Rogue Brewing’s newest addition to the Chatoe Rogue series is a floor malted pilsner. All the ingredients were grown on Rogue’s hop & malt yards. Floor malting isn’t an easy process for a brewery to under take. Saving the time to type out the process, here’s a bit from wikipedia that gives you an idea:
The malting process starts with drying the grains to a moisture content below 14%, and then storing for around six weeks to overcome seed dormancy. When ready, the grain is immersed or “steeped” in water two or three times over two or three days to allow the grain to absorb moisture and to start to sprout. When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for around five days while it is air dried. The grain at this point is called “green malt”. The green malt is then kiln dried to the desired colour and specification. Malts range in colour from very pale through crystal and amber to chocolate or black mal
Rough huh? “Chit” is a reference to the rootlet that pops up during germination.
Style: Pilsner
Availability: 22oz bombers, Draft.
5.2% ABV
Press Release
Chatoe Rogue Releases “Good Chit Pilsner”
NEWPORT OREGON, August 12, 2011 – Micro batch testing of the Rogue Floor Malting system at a SECRET LOCATION at 1001 SE 9th Ave, Portland, Oregon 97214 has concluded and the Floor Malted barley is being used to brew Chatoe Rogue’s Good Chit Pilsner.
Good Chit Pilsner is made with Rogue Farm barley that we Floor-Malted in small batches. Floor Malting is an, old fashioned, 8 day process that includes steeping, germination, raking, roasting, bagging and hands on love 24 hours a day. “Chit” refers to the start of the rootlets that emerge from the embryo of the kernel once steeping is complete and germination begins.
Floor-Malting is an extension of Rogue’s commitment to knowing and letting others know the Terroir, Province and Origin of its ingredients by Growing Your Own (GYO). Floor Malting in micro batches allows the Maltsters and Brewers to control variety, roast and complexion of their ingredients. The end creation is unlike anything available on store shelves.
Rogue is dedicated to saving the terroir of Oregon hops and barley, one acre at a time, by growing its own. The Rogue Grow Your Own (GYO) Micro Barley Farm is located in Oregon’s Tygh Valley Appellation and Rogue’s 42 acre Micro Hopyard is located in Oregon’s Wigrich Appellation.
Good Chit Pilsner will be on shelves on October 1st, 2011.
Fresh Pumpkin Joining Chatoe Rogue Collection
There are two recent additions – Good Chit, a pilsner brewed w/ liberty hops, and now Fresh Pumpkin Ale. The Chatoe series features organically grown ingredients from Rogue’s hopyard & farm in Oregon.
Label:
Created with pumpkins grown on Rogue’s Micro Hop and pumpkin yard in Independence, Oregon. Fresh pumpkins are picked, loaded into our truck, driven immediately 77 miles to our brewery in Newport, Oregon, quickly roasted, and pitched into our brew kettle.
Neither of these beers appear on the 2011 release schedule, although you can imagine early fall being a prime release window for a fresh pumpkin ale. You’ll recall Wet Hop Ale was released along side the hop harvest last year.
Style: Pumpkin Ale
Availability: 22oz bombers, draft.
5.6% ABV, 25 IBUs
Rogue Brews Up Some Good Chit
It’s time for another edition in Rogue Brewing’s Chatoe Rogue Series. Good Chit looks to be one of the latest appearances. Rogue floor malted the barley themselves, which is quite the task.
Label:
Good Chit Pilsner is made with 100% Rogue Farm barley that we Floor-Malted in small batches. Floor malting is an old fashioned, 8 day process that includes steeping, germination, raking, roasting, bagging and hands on love 24 hours a day. “Chit” reforest to he start of the rootlets that emerge front he embryo of the kernel once steeping is complete and germination begins.
Style: Pilsner
Hops: Liberty
Malts: Weyermann acidularted, rogue Micro barley Farm Dark Floor Malt
Yeast: Pacman
Availability: 22oz bombers, Draft
Rogue’s Creamy New Collab
This beer will be debuting at Savor in June. Anniversary Ale celebrates Rogue Creamery’s 75th Anniversary (1935-2010.) The Creamery was opened shortly after the Great Depression in hopes to bring jobs back to Oregon. Artisan cheeses are the Creamery’s specialty.
This ale is actually a collaboration between Rogue Creamery & Rogue Ales. It is comprised of 10 ingredients:
Hops: Rogue Micro Hopyard Rebel Hops
Malts: Crystal 75, Weyerrnann carafe Special II, Malteries Franco Belges Kiln Amber, Hugh Baird Brown and Rogue Micro Barley Farm Dare’ & Risk’ Malts; Rogue Micro Buckwheat,
Yeast: Pacman
Free Range Coastal Water
There are special cheeses to be paired with the beer at Savor.
NEWPORT, OR, April 19, 2011 -In a collaboration of crafts, two small Oregon companies who have earned worldwide critical acclaim-Rogue Creamery and Rogue Ales & Spirits-will debut Anniversary Ale at SAVOR, a unique American craft beer & food tasting experience, on June 3rd in Washington, DC.
The beer celebrates the Rogue Creamery’s 75th Anniversary (1935-2010) and will be paired at SAVOR with Rogue Farms Freedom Cheddar cheese, a cow’s milk cheddar cheese hand-mixed with Freedom hops from the Chatoe Rogue Micro Hopyard in Oregon’s Wigrich Appellation. Whole hop leaves are de-stemmed by hand, steeped in hot water, mixed into the curds and eventually pressed into blocks.
The Rogue Creamery, an artisan cheese company, with people dedicated to service, sustainable and the art and tradition of making the world’s finest handmade cheese, has received over 70 awards for taste and quality, including multiple 1st Place Medals for their Echo Mountain, Rogue River, and Oregon Blue Cheeses at both National & International cheese competitions.
It is not the first time the two Rogues have collaborated- Morimoto Soba Ale Cheddar and Chocolate Stout Cheddar cheeses are available at the Rogue Creamery Cheese Shop and online store, all Rogue Ales Public Houses, as well as select gourmet retailers nationwide.
Anniversary Ale was designed by Rogue Creamery owner Dave Gremmels and Rogue Ales Brewmaster John Maier to pair perfectly with the unique terroir of the Rogue-grown hops used to make the Rogue Farms Cheddar & TouVelle cheeses. It is brewed using 10 ingredients: Crystal 75, Weyerrnann carafe Special II, Malteries Franco Belges Kiln Amber, Hugh Baird Brown and Rogue Micro Barley Farm Dare’ & Risk’ Malts; Rogue Micro Hopyard Rebel Hops; Buckwheat, Free Range Coastal Water & Pacman Yeast.
Rogue Ales is honored to be part of the American Artisan Cheese Renaissance. The Growers, Farmers, Maltsters, Millers, Mashers, Brewers, Fermenters, Distillers, Smithers, Ocean·Agers and Smokers of the Rogue Nation Department ofAgriculture remain dedicated to saving the terroir of Oregon hops and barley one acre at a time by growing their own.
COMING SOON: Rogue Dad’s Little Helper
Rogue Brewing is celebrating dads and Father’s Day Black IPA style this year. Don’t get dad another boring tie, get him a beer.
Inspiration for the beer & Father’s Day:
After the death of his wife, Henry Jackson Smart was left to raise his 6 young children alone. His courage, love, selflessness and dedication inspired his daughter, Sonora Smart Dodd, to organize the first Father’s Day on June 19th, 1910. In 1924 President Calvin Coolidge proclaimed the third Sunday in June as Father’s Day. President Nixon, in 1972, established it as a permanent day of national observance.
Style: American Black Ale/Black IPA
Hops: Rogue Micro Hopyard Rebel, Newport, Chinook
Malts: Malteries Franco-Belges Carawheat, Weyermann Melanoidin, Weyermann Carafe Special II, Rogue Micro Barley Farm Risk
Taste Expectations (From Rogue): Deep mahogany in color with roasted malt and hop aromas and dense creamy head. It enters the palate with intense hop flavor and coats the tongue with a rich maltiness from the Rogue Farms RiskTM Malt.
Availability: 22oz bombers. Draft. Seasonal release.
Arrival: Spring 2011
Rogue Double Mocha Porter
Rogue Brewing (Newport, OR) has released the first of 3 beers in the “Double” series in 2011. This first release is a double edition of Rogue’s “Mocha Porter” that won back to back golds in the World Beer Championships.
Commercial Description:
Double Mocha Porter is a huge mouthful of malt and hops, with notes of bitter rich chocolate. This porter is the creme de la creme.
Style: American Porter
Hops: Summit
Malts: C-120, C-150, Kiln Coffee, Black, Chocolate and Rogue Micro Barley Farm’s Risk
Yeast: Pacman
Taste Expectations: Bit of roasted coffee, mixed with cocoa & bakers chocolate. Flavors balance well. This porter isn’t too dry.
Availability: 750 ML Bombers. Painted, capped. Draft. Seasonal Release.
8% ABV
Fun Fact: Double Mocha Porter has made a small appearance in 2008, not shipping to all Rogue markets…
