Tuesday, January 22nd, 2013
ROGUE MOVES ITS CHIT TO TYGH VALLEY
TYGH VALLEY, OR, January 21, 2013 – Rogue Ales & Spirits has completed construction of its Farmstead Malt House, located in the rainshadows of Mt. Hood & Mt. Saint Helens on the Rogue Barley Farm in Oregon’s Tygh Valley Appellation.
The Farmstead Malt House is a part of Rogue’s commitment to knowing and sharing the origin of its ingredients. For three years,
Rogue has been floor-malting barley at a secret urban floor malt facility in Portland, OR while construction of the Farmstead facility was underway.
Rogue’s DareTM & RiskTM proprietary malting barley, as well as various experimental varieties, will be floor and micro-malted onsite in 800 pound batches. By comparison, a typical industrial malt house batch is roughly 300,000 pounds.
Farmstead Maltster Eric Hyatt resides on the farm and shepherds the grain during the 8-day malting process of steeping, couching, germinating, flipping, raking, kilning, sifting and bagging.
Rogue GYO Certified floor- and micro-malted barley is used to brew and distill Rogue Farms Single Malt Ale, Oregon Single Malt Whiskey and Good Chit Pilsner.
Tours of the Barley Farm & Malt House are available by request and also include the Rogue Apple, Cherry, Peach and Plum Orchards, as well as the Rogue Fishing Pond and Rogue Henge.
For more information, visit us at www.Rogue.com or find us on Facebook and Twitter.
Rogue Ales & Spirits is an artisan varietal brewery and distillery founded in Oregon in 1988, as one of America’s first 50 microbreweries. Rogue has won over 900 awards for taste and quality and is available in all 50 states and 32 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing their own.
.png)
