PORTLAND, OR, August 3, 2010 – Big taste can emerge from tiny breweries. The 2nd Annual Nano Fest is a celebration of entrepreneurial Brewers who limit their output to fewer than 996 barrels or less per year.

Nano Fest will feature 25+ nano brewers, including:  Natian, Heater Allen, Upright, Oregon Trail, Brewers Union Local 180, Block 15, Buckman Village Brewery, 3 Creeks, Captured by Porches, Fearless, Issaquah Brewery, Panty Dropper, Fremont, Breakside, Coalition and more.  Festival goers will sample some of the most unique and hard-to-find beers available in the Beervana.  A variety of local food cart favorites, such as Namu, Domo Dogs, Superdogs and Koi Fusion, will be on hand when the need to feed arises.

In anticipation of this event the Green Dragon will be tapping a select few of these brews each day of the week leading up to the festival.  Visit the Green Dragon all week long as we tap Cascadian Dark Ale, Red Fury Ale, Russian Imperial Stout and more!

Nano Fest is a 100% dog-friendly event and owners are encouraged to bring their companions with them.

Profits will be donated to Buckman Arts Focus Elementary School, a neighborhood school that enhances the intellectual, social and academic development of its students through music, art, theater and creative movement. The Buckman School is located less than a mile from the Green Dragon.

Admission is $10.00 and attendees will receive 5 taster tickets. Additional taster tickets will be sold for $1.00 each.

FOR IMMEDIATE RELEASE

PORTLAND, OR, July 12, 2010 – The “Godfather of the beer-butt chicken,” Rick Browne, host of Public TV’s BBQ America, will be using a Chinese Roasting Box to cook an 80 pound pig at the 16th Annual Bones and Brew Festival in Portland. The Festival is being held July 31st and August 1st, and will be a celebration of the American Backyard BBQ.  Browne will be cooking the pig for festival goers on Saturday.

The 16th Annual Bones and Brew Festival, which will benefit the Oregon Zoo, is at the epicenter of Portland’s historic Northwest Pearl District.  Festival goers can cool off with a selection of 30+ microbrews from Oregon craft breweries including Rogue, Seven Brides Brewery, Hopworks, Old Lompoc, Gilgamesh, Block 15, Oregon Brew Crew and more. Barbeque will be available from local champions including Cousin Kenny, Slabtown, Nepoe 42, My Brothers, “Da Fat Boyz”, Big Kahuna and Browne’s BBQ America.

There will be a Kobe Bleu Ball Eating Contest and Chicken Wing Eating Contest.

Saturday afternoon and evening, live music will be provided by the Ty Curtis Band, Lexxi Vexx Sons of Thunder and other bands.
Bones and Brew is a family-and-dog-friendly event.

Last year, more than 4,000 people attended Bones and Brew and $10,000 was raised for the Oregon Zoo. All admission donations go to the Oregon Zoo.

The entrance to Bones and Brew is on NW 14th & Flanders.  Hours are Satuday, July 31st from 11am-9pm, and Sunday, August 1st from 11am-5pm.  A $3 donation is requested at the door.  For more information visit www.rogue.com. 

Schedule of Events:

Saturday   
2:00 Pig in a Box!    
3:00 Chicken Wing Eating Contest   
4:00 Ty Curtis Band    
5:00 Lexxi Vexx Sons of Thunder

Sunday
1:00 Live Music
2:00 Dirty Brown Bag Shrimp
3:00 Bleu Ball Eating Contest

For Immediate Release:

Portland, OR, July 6, 2010 — Fred Eckhardt, author of “The Essentials of Beer Style,” says that the combination of wine and cheese leads to a “train wreck in the mouth.”  On July 20, Eckhardt will make the case that beer is the superior pairing with cheese at the 19th Annual Beer & Cheese tasting event at the Rogue Public House and Distillery in Portland’s Pearl District.  

During the event, Eckhardt will lead participants through a decadent multi-course tasting featuring predominantly Oregon hand-crafted beers and cheeses. Eckhardt’s Beer & Cheese tasting is part of Oregon Craft Beer Month and the perfect prelude to the Oregon Brewers Festival, which begins on July 22.

The event begins at 5:00 p.m. at the Rogue Ales Distillery & Public House, located at 1339 N.W. Flanders, Portland.  The cost is $25 for Rogue Nation Members, $30 for advance ticket orders, or $35 at the door. Call 503.222.5910 for reservations. For more information visit www.rogue.com.

FOR IMMEDIATE RELEASE

PORTLAND, OR, June 30, 2010 – Rogue Brewmaster John Maier has brewed 21 different beers for the 21 years of the Oregon Brewers Fest.  To honor the OBF and John’s “21er”, John brewed a one-time batch of an Olde Ale, called 21 Ale.

21 Ale will be available in black ceramic 750ml bottles in limited quantities and 21 kegs of 21 Ale will be celebrated by 21 of the Rogue Nation’s most loyal, long time beer emporiums across the country.

To kick off 21 Ale, a premier pour event will be held at the Horse Brass Pub in Portland on July 21st.

The list of beers John has made for OBF is below, although there are two “mystery” years that we cannot remember.  The Rogue Nation Historian is offering 4 bottles of 21 Ale and 427 Hopoes (the official currency of the Rogue Nation) to anyone that can tell us which beers we poured at OBF in 1992 and 1993.

21 Ale is dedicated to Art Larrance and Teddy Peetz, the founders of the Oregon Brewers Festival.

21 Ale is brewed with 14 ingredients: 2 Row, Briess Amber, C-40, Wyermann Carafa & Rogue Farms RiskTM Malt; Willamette, US Goldings & Rogue Farms Revolution Hops; Simpsons Golden Naked Oats; Franco-Belges Carawheat; Molasses, Brewer’s Licorice, Wyeast Old Ale Blend Yeast & Free Range Coastal Water.

Rogue remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

2010:  21 Ale
2009:  Latona Pale Ale
2008:  Glen Ale
2007:  Imperial Porter
2006:  Juniper Pale Ale
2005:  Schwartz Bier
2004:  Gone Awry IPA   
2003:  Skull Splitter     
2002:  Charlie 1981
2001:  Brew 5000
2000:  Incinerator Dopplebock
1999:  Imperial Pilsner
1998:  Brutal Bitter    
1997:  Dopplebock
1996:  Imperial India Pale Ale
1995:  McRogue Scotch Ale
1994:  Dopple Mogul
1993:  mystery #2
1992:  mystery #1
1991:  Chipotle Ale
1990:  Saint Rogue Red

FOR IMMEDIATE RELEASE

TYGH VALLEY, OR, June 29, 2010 – The Rogue Nation Department of Agriculture has broken ground on the Rogue Malt Floor located on the Rogue Micro Barley Farm in Oregon’s Tygh Valley Appellation.

The Malt Floor will be a Heritage-malting operation in which Rogue Farm barley will be soaked, floor-germinated, hand-raked on the malt floor, roasted in a brick hearth, and bagged in small batches.  Rogue Brewmaster John Maier plans on developing 4-6 varieties of floor malt that will be used in the brewing and distilling of Rogue Ales, Porters, Stouts, Lagers, and Whiskies.

Floor malting began in the 19th century but was gradually replaced by automated equipment that helped reduce labor costs.  With the establishment of the malt floor, Rogue joins a select handful of floor maltsters in Germany, England, and the Czech Republic that continue to carry on the heritage malting method.
The Malt Floor will be complete and operational in August — in time for the Rogue Farm barley harvest.       Complimentary tours of the Malt Floor will be provided and will also include tours of Rogue rock, Rogue-henge, asiiiRogue creek, and the Rogue fishing pond.

The Rogue Nation Department of Agriculture remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing its own.

For more information on the Rogue Malt Floor, Farm tours, or Rogue’s Grow Your Own revolution, contact the Rogue Department of Agriculture at 503.241.3800.

Updates on the progress of the Malt Floor will be provided at http://www.rogue.com/locations/locations.php.

FOR IMMEDIATE RELEASE

INDEPENDENCE, OR, June 25, 2010 – Our hops are steadily climbing the coconut twine at Chatoe Rogue.  Due to the heavy rains and cool temperatures our bines are growing low and slow this summer.  We expect a smaller harvest and that our hops will have lower alphas (less acidic) at harvest this season.  Typically the bines are 3/4 up the twine to the overhead cable and right now they are just above the half-way point.

Over the next month we expect the bines to hit their peak growing rate (up to a foot a day) and we will start flagging and culling males (to keep their seeds out) later this month.Watch them grow on our webcam:  http://www.rogue.com/locations/locations.php.

Come visit the hopyard. The Chatoe is open Wednesdays through Fridays from 4-9, Saturdays 11-9, and Sundays 11-6.  Rogue’s five-bedroom, 100-year old farm house, the Hop in Bed is filling up fast this summer.  If you want to spend the night make your reservations soon.  

Rogue Farms has the Chatoe Rogue tasting room and 42 acres of hops at our hopyard in Independence, OR.

For more information on Rogue Farms, tours, to reserve the Hop in Bed, or Rogue’s Grow Your Own revolution, contact the Rogue Department of Agriculture at 503.241.3800, or email hopfarm@rogue.com, or go to rogue.com.

The Rogue Nation remains committed to saving the terroir of Oregon Hops and Barley, one acre at a time, by growing its own.

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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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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FOR IMMEDIATE RELEASE

PORTLAND, OR, April 23, 2010 – On Saturday, April 17, Rogue hosted the 3rd Annual Firkin Festival at the Green Dragon in SE Portland.   The event showcased 17 cask-style beers from 17 Oregon breweries, including Brewers Union, Pelican, Block 15, Bridgeport, Deschutes, Rogue, Double Mountain, Eugene City Brewery, Hopworks, Laurelwood, Oakshire, Upright, Lucky Lab, Ninkasi, Lompoc, The Green Dragon and Beer Valley.  Gourmet food from Kobe USA, Vosges Haut Chocolates and Steve’s Cheese Bar was also provided.

To be eligible for the festival, beers had to be unpasteurized, unfiltered, naturally carbonated in the cask and served at cellar temperature of 55 degrees.  The Green Dragon tapped all 17 Firkins at midnight the night before the Festival.  This allowed the beers to settle for nearly 12 hours prior to the event.  Oregon Brewer’s Guild Executive Director, Brian Butenschoen was on hand to perform the ceremonial first-pour.

Profits will be donated to Buckman Arts Focus Elementary School, a neighborhood school that enhances the intellectual, social and academic development of its students through music, art, theater and creative movement.  The Buckman School is located less than a mile from the Green Dragon.

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FOR IMMEDIATE RELEASE

Newport, Oregon, April 21, 2010 – Five Rogue beers were named Northwest Champions at the 16th Annual United States Beer Tasting Championships (USBTC) regional competition.  The winning beers were:  Old Crustacean in the Barley Wine category; Mogul Madness in the Strong/Old Ale category; XS Russian Imperial Stout in the Imperial Stout category; Hazelnut Brown Nectar in the Brown Ale category; and Rogue Smoke Ale in the Smoke Beer Category.

Rogue Old Crustacean was also named the national Grand Champion in the Barley Wine category at USBTC.

Celebrating its second century, Rogue Ales is an Artisan Varietal Brewery founded in Oregon in 1988, as one of America’s first 50 microbreweries.  Rogue’s ales, porters, stouts and lagers are brewed using hops and barley from Rogue’s own Oregon micro-farms.  Rogue is committed to saving the terrior of Oregon hops and barley from extinction, one acre at a time.

Dare.  Risk.  Dream.

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