Newport, Oregon, April 5, 2011 – Chatoe Rogue Dirtoir Black Lager was named the Grand Champion in the Dark Lager category in the United States Beer Tasting Championship’s 17^th Annual Winter Competition.  All beers in Rogue’s “Grow Your Own” Chatoe Rogue series use ingredients grown at the Rogue micro hop yard in Independence, Oregon, as well as barley grown on Rogue’s micro barley farm in Tygh Valley, Oregon.

The Chatoe Rogue family includes Dirtoir Black Lager, OREgasmic Ale (using 100% Oregon ingredients), Single Malt Ale and Creek Ale.  This year, Rogue will introduce Chatoe Rogue Floor Malt Ale, which uses barley malted at Rogue’s micro floor malting facility.

Other Rogue beers receiving awards in the USBTC Winter Competition include XS Old Crustacean Barley Wine (Pacific Northwest Champion in the Barleywine category) and Maierfest (Pacific Northwest Champion in the Vienna/Marzen Lager category).  Like the Chatoe Rogue beers, these beers include hops and barley grown on Rogue’s own farms.

The Growers, Maltsters, Millers, Brewers, Fermenters, Distillers, Smithers, Ocean-Agers and Smokers of the Rogue Department of Agriculture remain committed to saving the terroir of Oregon hops and barley one acre at a time by growing their own.

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

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

After a march to victory through the first 4 rounds of the tournament, Rogue is cutting down the nets to reach the Final Four. Voting starts today for the Championship.

http://draftmag.com/marchmadness/roundfive/

Monday, March 21^st
at 5:00 pm

John Maier, Rogue Brewmaster for 21 years and 1988 Homebrewer of the Year will be at the Green Dragon on March 21^st with his unique oak aged 21 Ale. His ales, porters, stouts and lagers have been awarded over 750 medals internationally. He will also be bringing with him:

1) Charlie 1981

2) Love and Hoppiness

3) Dry-Hopped Mogul Madness

Join us for a pint and meet John Maier.

February 21, 2011 — Monday night marked the 21st year of John Maier personally bringing Rogue ales to Seattle for an annual event at Latona Pub. The Brewmaster honored the occasion by bringing a batch of 21 Ale, brewed for Rogue’s 21st entry into the Oregon Brew Festival last July. Also making the journey was a batch of the legendary Charlie 1981 from John’s Locker Stock. Named after Charlie Papazian, the father of the homebrew movement in the United States and President of the Brewers Association, Charlie was a catalyst that helped ignite John’s interest in brewing.

Maier fans packed the place to share a beer with John and taste his latest creations. Rogue fans were also treated to a rare collectors item, the infamous misspelled “ROUGE” license plate.

Rogue’s other offerings for the night were Brutal IPA, Dry Hopped St. Rogue Red and Shakespeare Stout. All beers are brewed using hops from Rogue’s 42-acre micro hopyard, located in Oregon’s Wigrich Appellation, and barley from the Rogue GYO barley farm, located in Oregon’s Tygh Valley Appellation. Rogue is saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

The Chatoe Rogue tasting room and Hop ‘N Bed will be closed today January 17^th, 2011 due to flooding. The Willamette River which runs along our Micro Hop yard rose to 21.1 feet today as a result of the weekend rains and flooded parts of Wigrich Road.

A couple of months ago Raziel’s, a restaurant in Vermillion, SD, decided to feature Rogue during their monthly tasting.  As the tasting got closer Raziel’s let me know that a few of their loyal customers, who now live in Portland, would like to participate in the tasting.  Unfortunately they could not make it to South Dakota for the tasting in person.  So, we set-up a virtual tasting via Skype from our pub in Portland (over the internet)!Participants in Portland tasted the same beer as the locals in Vermillion.  Brews that were sampled were:

1. Rogue Irish Lager
2. Chatoe Single Malt
3. Dead Guy Ale
4. Brutal IPA
5. Shakespeare Stout
6. Chocolate Stout

Rick Haught, who helped organize the tasting from Vermillion, let me know that it was their best turnout ever!  They began these tastings over a year ago, and we were part of the first ever via Skype!  This was a memorable evening for all involved.  Raziel’s now proudly pours Dead Guy and Chocolate Stout on draught!

It’s the Year of the Oyster and Rogue took first place in the 2010 Oyster Cloyster at the Oregon Coast Aquarium!

http://ouroregoncoast.com/newport-area-guide/1411-attend-the-culinary-extravaganza-of-the-year-the-oyster-cloyster-at-the-oregon-coast-aquarium-november-6-2010.html

Lemon-Ginger Lemongrass Granita

Granita:
1 cup water
½ cups sugar
½ cup of fresh lemon juice with pulp
Zest of 3 lemons (finely chopped)
1/2 ounce of fresh finely minced ginger
2 stalks of fresh lemongrass, finely minced

Maple syrup reduction:
In a medium sauce pan simmer a quarter cup of pure maple syrup for three minutes, cool at room temperature.

Procedure:
Mix water and sugar together and put in medium sauce pan. Bring to a bowl, then add lemon juice and set to a simmer for about five minutes, Turn off heat, add zest, lemongrass and ginger. Let stand about five more minutes. Pour into a 9×13 pan or Pyrex dish. Place in freezer. After 30 minutes, shave liquid towards the center of the pan, and every 30 minutes afterwards until it crystallizes.

Serving instructions:
Makes enough to serve two or three dozen raw oysters. Place shucked petite oysters on ice, use three to four drops of maple syrup reduction on the oysters, then one table spoon of granita and three to four drops of rogues single malt whiskey. The dish is now assembled. Enjoy them–it is like a cold hot toddy.