TYGH VALLEY, OREGON – The 2011 harvest of Rogue GYO (Grow Your Own) Certified Risk™ and Dare™ malting barley just wrapped up and everything points to another A+ year.

Lab results show that the barley, grown on the Rogue Farms Micro Barley Farm in the terroir of Oregon’s Tygh Valley Appellation, will hit ideal specifications for plump, protein and moisture. 200 acres of Risk™ and Dare™ malting barley were harvested this year and preparations are underway to seed next year’s winter malting barley crop.

“It’s an exciting thing to see the start of what will be next year’s Oregon Single Malt Whiskey” said Rogue Spirits President Beth Gilden. “This is just the beginning of a long, hands-on process for us. The barley that we grow here will be malted, smoked, milled, brewed into a whiskey mash, distilled, smithed, aged, and bottled all by us before it ends up in a glass, so I was anxious to get the barley out of the ground and get the whiskey going.” Despite the time and energy it takes, growing their own ingredients allows Rogue to ensure the quality and flavor profile of their spirits.

Rogue began distilling in 2003. Every Rogue spirit is distilled, smithed, and bottled by hand. Each spirit reflects Rogue’s unique terroir from the Tygh Valley appellation in the rain shadow of Mt. Hood to the Pacific Ocean in Newport, OR.

The full line of rogue spirits includes:

• Chatoe Rogue Oregon Single Malt Whiskey made • from 100% malted barley grown on Rogue’s barley farm in Tygh Valley
• Dead Guy Whiskey distilled from Dead Guy Ale
• Spruce Gin, a fourteen ingredient gin featuring the flavor or the Oregon Coast Range
• Pink Gin aged in Oregon Pinot Noir Barrels
• Hazelnut Rum distilled with crushed-toasted Hazelnut
• Dark Rum made from 100% Hawaiian Cane Sugar

For more information and updates, please visit the Almanacs page of www.ROGUE.com.

Download the Rogue Nation Department of Agriculture’s August 2011 Crop Report by clicking on the image.

The Wall Street Journal asks you to “celebrate Spring” with Dead Guy Ale…

http://online.wsj.com/article/SB10001424052748704471904576228850399947720.html?mod=ITP_offduty_3

Portland, Oregon, January 20, 2011 — On January 23rd, the first U.S. chapter of Barley’s Angels launches with an educational tasting at Rogue Ales Public House hosted by Megan Flynn, Publisher and Editor of Beer West Magazine.  Barley’s Angels is a group created to educate and encourage women to develop their interest in craft beer.  Barley’s Angels was founded by Teri Fahrendorf, who in 1989 became the second female brewmaster at a craft brewery in the USA.  Teri is also the president and founder of the Pink Boots Society, a group of over 500 of the most prolific women working in the craft brewing industry.  Barley’s Angels accepts all women that have a thirst for education and an interest in creating a female beer enthusiast community.

This event, which marks the first official opening of a Barley’s Angels chapter, will be attended by Teri Fahrendorf and radio host Lisa Morrison.  Megan Flynn will briefly discuss the role her magazine plays in the beer industry including the recent expansion from Beer Northwest to Beer West.  The panel will then lead a general discussion on how to taste beer, from the initial pour to the amount of head, aroma, and taste.  The ladies will put these tips to the test with 6 Rogue Ales: XS McRogue Scotch Ale, XS Old Crustacean, Shakespeare Stout, Chocolate Stout, Mocha Porter and Santa’s Private Reserve.  The event begins at 5:00 PM, at Rogue Ales Public House on 13th & Flanders.  For more information about Barley’s Angels, please vist http://www.pinkbootssociety.org or www.rogue.com.

Send your responses to rhorton@rogue.com 

INDEPENDENCE, OR, August 23, 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 them to form our Wet Hop Ale.

• Batch One August 23: 250lbs of Revolution Hops and 250lbs of Liberty Hops
• Batch Two August 24: 500lbs of Freedom Hops and 250lbs of Independence Hops
• Batch Three August 26: 1,000lbs of Rebel Hops

Wet Hop Ale is brewed with 11 ingredients: Carawheat, Carafoam, and Rogue Micro Barley Farm DareTM & RiskTM Malts; Rogue Micro Hopyard first growth Freedom, Revolution,
Independent, Rebel, & Liberty Hops; Pacman Yeast & Free Range Coastal Water.

Wet Hop Ale will be available in select markets on October 1st, 2010. Rogue remains dedicated to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

For more information on ChatoenRogue 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.