For the first time, Rogue joins the Oregon State Fair to create a new area atop the Americraft Center overlooking the entire fairgrounds! The Rogue Roof Top will serve great adult beverages and food from 5 to close all 11 days the fair!

On August 27, 2010, Rogue Brewmaster, John Maier, will venture to the Rogue Rooftop Pub inside the Oregon State Fair for a special Meet the Brewer event!

ROGUE ROOFTOP PUB MENU

Oregon State Fairgrounds
2330 17th Street Northeast
Salem, OR
www.oregonstatefair.org

Its been a successful summer at Rogue Farms and the next stage of getting that growth into our beers kicks off today, as we begin with the Harvest!

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, following Dirtoir Black Lager, Single Malt Ale and OREgasmic Ale.

For more information on Chatoe Rogue releases, Tasting Room hours, Hopyard tours, or overnight stays at the Hop ‘n Bed, please contact the Rogue Department of Agriculture at 503.241.3800. Creek Ale will be on the shelves October 1st.

Run out to your news stand and pick up the September/October issue of Imbibe Magazine.  Chatoe Rogue OREgasmic Ale was named one of the best Summer Ales!

“It’s fitting that one of Oregon’s first craft brewers is making a beer using all Oregon-grown ingredients, with the hops and malt coming from Rogue’s own micro-farm.  The result is a malty, spicy pale ale as individual as its home state.”

https://www.imbibemagazine.com/

NEWPORT, OR, August 10, 2010 – In their third collaborative effort of 2010, Rogue Master Brewer John Maier and Rogue’s Master Distiller 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, Rogue 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, Crystal 135/165, Beeston Pale Chocolate & Rogue Micro Barley Farm DareTM Malts; Saaz, Rogue Micro Hopyard Revolution Hops; Hazelnut Extract, Free Range Coastal Water, &Top Fermenting Pacman Yeast.

Rogue’s 42 acre micro hop farm 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.

DARE.  RISK.  DREAM

Rogue Ales President, Brett Joyce, and ADI conference planner, Leah Hutchinson, stand by as Bill Owens extracts Oregon Single Malt Whiskey from a barrel using a beer thief.

August 11, 2010 – Portland, OR. At a gala event at the Green Dragon on Distillers’ Row, the American Distilling Institute and Rogue Nation Foundation announced the selection of Portland as the site for the distilling institute’s 2011 conference and expo April 4-8, 2011.

The American Distilling Institute (ADI) will bring their annual conference of over 300 distillers and industry professionals to Portland with a grant from the Rogue Nation Foundation. Distillers will come from 36 states and Europe.The conference includes a competition, trade show, and workshops for new distillers. The public will be able to sample spirits from around the country at pairing dinners and tasting events as a part of a “Spirits Week” leading up to the conference.

Bill Owens, founder of ADI, selected Portland for its leadership in artisan distilling and the other two legs of the Oregon fermentation stool – ales and wines. “Portland is a perfect place for the distilling institute annual conference.” said Owens. Last year’s conference was held in Louisville, KY.

Jack Joyce, founder of Rogue Ales & Spirits, explained the sponsorship as part of its economic development mission. That mission includes growing malting barley in the Tygh Appellation, running two distillery/pubs, constructing America’s first micro floor-malting facility, raising “Grow Your Own” hops, producing Chatoe Rogue OREgasmic Ale (a craft beer made from all Oregon ingredients grown on Rogue’s own farms) and Chatoe Rogue Oregon Single Malt Whiskey.

About the Rogue Nation Foundation: and Rogue Spirits:
The Rogue Nation Foundation funds the community integration efforts of Rogue Ales & Spirits, based on the edict of Mo Niemi (Rogue’s first land lady) to “Feed the Fishermen.” Rogue Spirits has stills in Portland’s Pearl District and on the Yaquina Bay in Newport, Oregon. Rogue craft spirits have recieved 88 awards since 2003. Chatoe Rogue Oregon Single Malt Whiskey was recently named America’s Best Single Malt Whiskey. Rogue also produces Spruce and Pink Gin, Dead Guy and Whiskeys, Dark Rum, and Hazelnut Spiced Rum.

About ADI:
The American Distilling Institute is a trade organization for artisan distillers, founded in 2003 by Bill Owens. ADI’s mission is to disseminate information about the art of distilling. Please contact Andrew Faulkner at (415) 517-7377 or visit www.distilling.com for more information.

Just today, Rogue received hand-delivery of its new dog plates.  What are dog plates, you might ask?  Dog plates are steel plates, cut and shaped like a dog, that are attached to the outside of a building.  How?  Very carefully. Why?  So our dog-loving customers can easily attach a leash to the plate, safely leave their pooches outside and then happily enjoy a beer in our pubs.

Lots of exciting DAWG stuff happening at Rogue.  Tell your 4 legged friends!

Dead Guy is featured on Uncrate this week, with a great photo!

http://www.uncrate.com/men/culture/drinks/rogue-dead-guy-ale/

Although you can’t actually buy Dead Guy from our website, as the link suggests, you can visit one of our pubs for a pour.

Eugene, OR, August 10, 2010 – In honor of his 100th brew as the head brewer for Eugene City Brewing, Nate Sampson is brewing an extra pale ale flavored with yuzu fruit for Track Town Ales. Yuzu is a small Japanese citrus with mandarin and grapefruit flavors. Nate’s Yuzu Pale is a light summer session beer with subtle tangy tartness imparted by the yuzu.

After spending the last 22 years studying and working in the field of microbiology, Nate realized his true passion is brewing beer. He started home brewing in 1992, and became the President of the Cascade Brewers Society home brewing club which met once a month in the Tiki room at Eugene City Brewery. In 2009 Nate moved from the Tiki room to the brewery and became master brewer for Track Town Ales.Today he celebrates his 100th batch as a professional brewer in unusual style.

Nate’s 100th brew will be available at Eugene City Brewery 844 Olive Street Eugene, OR.

Eugene City Brewery is an artisan varietal Brewery founded in Oregon in 2004 and is the home to Track Town Ales which have over 40 awards for taste and quality.

Issaquah’s new brewer, Steve Luke, is profiled in the press this week.

For some, it’s all about the wine, for others the sweetest part of life is coffee, but when it comes to quenching a thirst for Steve Luke, 26, it’s all about the beer.

“Beer is fun, it’s social and you get to make a product not only you enjoy, but other people enjoy, as well,” he said at a Meet the Brewer event Aug. 4.

“What I like most about it, though, wow, that’s tough. I like drinking it,” he said, with a laugh.

Setting foot inside Rogue’s Issaquah Brewhouse June 15, just days after passing his international brewers’ exam, Luke has hit the ground running and is planning to take the brews served there to new heights as the new master brewer.

Continue reading at the Issaquah Press.

http://www.issaquahpress.com/2010/08/10/the-new-brew/