Tuesday, April 19th, 2011
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, sustainability 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, Weyermann Carafe Special II, Malteries Franco Belges Kiln Amber, Hugh Baird Brown and Rogue Micro Barley Farm DareTM & RiskTM 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 of Agriculture remain dedicated to saving the terroir of Oregon hops and barley one acre at a time by growing their own.