2010 Event Schedule

Friday, May 21st

• 4:00 pm – Festival Opens
• 4:30 pm – Music by Ruby Frog Entertainment
• 5:00 pm – Demo with Newport’s K-9 Police Unit
• 6:00 pm – Brewer Look alike Winner Announced plus Dog/Owner and Best Pound Puppy Look alikes
• 7:00 pm – Music by Vicki Stevens Band
• 8:30 pm – Admission Gate Closes
• 9:15 pm – Last Call
• 9:30 pm – Last Pour
• 10:00 pm – Festival Closes

Saturday, May 22nd

• 12:00 pm – Festival Opens
• 12:00 pm – 4:00 pm – Dog Wash West End of building
• 12:30 pm – Music and Fun by Ruby Frog Entertainment
• 1:00 pm – Dog/Owner Look alike and Best Trick
• 1:30 pm – Tail Wagging Content and Best Beggar Contest
• 2:30 pm – Doggy Olympics
• 4:00 pm – Demo with Newport’s K-9 Police Unit
• 6:00 pm – Brewer Look alike Winner Announced
• 7:00 pm – Ty Curtis Band
• 8:30 pm – Admission Gate Closes
• 9:15 pm – Last Call
• 9:30 pm – Last Pour
• 10:00 pm – Festival Closes

Sunday, May 23rd

• 12:00 pm – Festival Opens
• 12:30 pm – Doggy Musical Chairs
• 1:00 pm – Best Beggar, Best Owner/Dog Look alike
• 3:00 pm – Brewer Look alike Winner of the Day
• 3:15 pm – Last Call
• 3:30 pm – Last Pour
• 4:00 pm – Festival Closes

We will be celebrating American Craft Beer Week and declaring our Craft Beer Independence with different events all week long at each of the Rogue Public Houses.  For more information, please feel free to check out the official ACBW website.  For those looking for something to do next weekend, you are invited to join us in Newport, OR for the 4^th Annual Brewer’s Memorial Ale Festival – the largest dog-friendly brew fest in the World!

FOR IMMEDIATE RELEASE

Louisville, KY, May 12, 2010 – Last week, Rogue Spirits’ Oregon Single Malt Whiskey was selected by a Panel of Judges from the American Distilling Institute as the Gold Medal Winner in the Single Malt category.

The spirit is created from 100%  1st Growth Oregon malt, grown by Rogue in the Tygh Valley Appellation. It is combined in Newport with Free Range water in brewing vessels and then Ocean aged.  Rogue Single Malt Ale also uses 100% 1st Growth Oregon Malt but is accompanied by 1st Growth Wingrich Appellation Hops, grown on Rogue’s own Micro Hop Farm in Independence Oregon.

The Rogue Grown Your Own (“GYO”) barley farm is 257 acres and yielded 499,000 pounds of barley and approximately 386,725 pounds of malt during the last harvest.  Twelve percent of the malt used in Oregon Single Malt Whiskey is hand-smoked by a Rogue employee of four decades, Nate Linquist, using his Little Chief Smoker filled with local Alder and Maple chips.

Oregon Single Malt Whiskey will be on shelves on June 1st and will initially be offered in Oregon, Washington, Minnesota, Delaware, Georgia, California, Maryland, Colorado, Kentucky, Nevada, Illinois and Arizona.  Earlier this year, Oregon Single Malt Whiskey also received a Gold Medal at the San Francisco International Spirits Competition.

Established in 2003, Rogue Spirits creates award winning multi-ingredient small batch spirits, artisan distilled in traditional hand-crafted copper pot stills. No chemicals, additives or preservatives are used.

For more information, contact the Rogue Department of Agriculture.

DARE.   RISK.   DREAM.

Rogue Ales & Spirits – saving the terroir of Oregon hops and barley, one acre at a time by GYO

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The future father in-law of our production manager Brad Shell, a.k.a. Maw Deuce, took it upon himself to make this little diddy. Rumor has it he pumped 12 times, one for every ounce. Enjoy.

FOR IMMEDIATE RELEASE

Astoria, Oregon, May 6, 2010 – On May 15th and 16th, Rogue Ales will host the Second Annual “Smokin’ on the Columbia.” This event is the home of the Pacific Northwest Barbecue Association’s American Nationals Qualifier BBQ Cook-off. The event will be held outside the Rogue Ales Public House at Pier 39 in Astoria, Oregon.

To honor this culmination of BBQ mastery, Governor Ted Kulongoski has declared May 16th as Oregon BBQ Championship Day. The Grand Champion of this event will be designated as the State Champion of Oregon for BBQ. The champion is to enter national BBQ competitions including the draw for the Jack Daniels Invitational, the American Royal and the Great American BBQ events.

Over 25 BBQ teams from all over the Pacific Northwest and Canada will compete for prizes and $3,000 in prize money will be awarded. Categories for the BBQ events include Ribs, Brisket, Pork Butt, Chicken Chowder and Appetizers.  Food will be available to the public from many of the competing teams between 11 am to 3 pm.

Admission is $3.00. Children under 12 are free. The hours for the event are 11 a.m. to 6 p.m. on both Saturday and Sunday. The awards ceremony will be at 4:30 p.m. on Sunday.
The official headquarters for this event is the Rogue Ales Public House, which will be open with extended hours from 11 a.m. to Midnight on Saturday and from 11 a.m. to 9 p.m. on Sunday. The Public House is located at 100 39th St (Pier 39), Astoria, OR, 97103. Questions concerning the event can be answered at: (503) 325-5964 or press@rogue.com.

Proceeds will benefit the Clatsop Community Action Regional Food Bank. Sponsors for the festival include: Pacific Northwest Barbecue Association, Western Oregon Waste, Astoria Chamber of Commerce, United Site Services, and Pier 39.

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Published May 3, 2010 on NBC New York, by Courtney Humiston

Rogue Ales, a microbrewery in Newport, Oregon, has made a reputation for itself in the world of the micro brew for making their beer in the traditional cask-conditioned style, which means allowing the live yeast to ferment the beer and create carbonation naturally as opposed to the filtered, pasteurized, gas-pressured keg method most often used today.

Tomorrow and Wednesday, May 4-5, Rogue is bringing 31 of their thoughtfully prepared brews to the Blind Tiger on Bleecker Street for the annual Pacific Northwest Celebration, which has been taking place for over 12 years (since the Tiger was on Hudson Street).

But wait, it gets better. Rogue was also kind enough to dig up 2,000 oysters from Newport’s Yaquina Bay (“we have a a special beer/oyster terroir going on,” says Sebbie Buhlre from Rogue), which are sweet and mild enough to suck down all night. (Although, it’s probably a good idea to get there early since last year they ran out at 6 p.m. on the second day.)

Beer may not be the first thing you think to pair with oysters, but oysters and stout have been a popular combination in Britain for a long time.

Lucy Saunders, author of “The Best of American Beer & Food” recently told the Washington Post that “depending on the method of cooking or garnishing, oysters can be sublime with stout because the dark-roasted malts provide a toasted sweetness to offset the brininess of the oyster.”

Buhler says they will have several stouts on tap that fit the bill: The Shakespeare Stout, Chocolate Stout (made with real bittersweet chocolate) and the Double Mocha Porter. Alan Jestice, a partner at the Tiger, recommends the Brutal Bitter, which “has big hoppy citrus flavors that activate the palette and create a third flavor beyond beer and bivalve.”

Where: The Blind Tiger Alehouse, 291 Bleecker Street nr. Barrow

When: May 4-5, 1 p.m. until the oysters last or the casks run dry