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Rogue distributes award-winning 6 Hop IPA

6hopipaRogue Ales has always been an innovator in sustainable brewing practices. For years they have grown their own hops reducing the need to truck them in from commercial growers. Now, the brewing geniuses who brought us Beard Beer have canned an IPA that contains six different, brewery-grown hops. Learn more about Rogue 6 Hops IPA in the official press release below.

INDEPENDENCE, Ore. (Feb. 21, 2017) — In a dedication to Mother Nature, Rogue Ales has canned 6 Hop IPA to take this farm-grown beer back outside.

The six proprietary hop varietials chosen by Brewmaster John Maier to craft 6 Hop IPA were grown on Rogue’s 52-acre hopyard in the heart of the Willamette Valley. Field-guide-style illustrations on the bright green can depict the hops inside. From ground to glass to gold, 6 Hop IPA was awarded a gold medal at the 2016 World Beer Championships.

“It’s like having a piece of the farm in your hand,” said Rogue President Brett Joyce. “The aroma reminds us of the farm during hop harvest and the new cans are perfect for getting outside and wandering among the bines of the hopyard.”

6 Hop IPA’s big, beautiful bite is now available in 12-ounce can six-packs, 22-ounce bottles and on draft worldwide

 
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Posted by on February 22, 2017 in Beer, Beer Releases

 

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Rogue Ales tasting at Total Wine & Spirits in Jacksonville

Rogue-Brewing-NationRogue, as are many breweries, was founded by a group of home brewers bent on sharing their beer and philosophy of life with as many people as would listen. To that end, the company was founded by Jack Joyce and Bob Woodell, University of Oregon fraternity brothers, along with another friend, Rob Strasser, Jeff Schultz an avid home brewer.

Construction began in June of 1988 in Ashland, Ore. along a very scenic little stream called Lithia Creek. The fledgling brewery was set up in a basement with a 60-seat Pub above. They began with a 10 barrel brewing system and, when the brew pub opened in October 1988, produced only two beers; Amber and Gold.

Looking to spread the Rogue love and increase the profitability of the brewery, Joyce soon set out to find another, perhaps better situated, location to produce beer.

In early February of 1989, Jack set out in search of the perfect place for another Rogue Pub. As the result of an unusual snow storm, Joyce found himself stranded on the Historic Bay Front of Newport, Ore. There he met up with Mohave Niemi, founder of the famous Mo’s Clam Chowder restaurant. She took him to the original Mo’s, gave him a bowl of hot clam chowder and told him about her dream of living above a Bar. She also told him that she might just have the perfect spot for the next Rogue Brew Pub. Her building, the Front & Case Building, had 1,100 square feet of empty store front and an 800 square foot garage. Mo offered the vacant space and the garage to Joyce at a very generous price, under two stipulations: that a picture of Mo herself, naked in a bath tub, be forever displayed at the Pub  and that Rogue “feed the fisherman”, meaning that we give back to the local community.

Soon after that, construction began on the Bay Front Brew Pub. By May of 1989, construction was complete and Rogue’s second brew pub opened.

In the same month, after a chance encounter with Joyce at an airport, John Maier, a former Senior Technician with Hughes Aircraft Co. and Seibel Institute graduate, joined Rogue as head brewmaster. Maier had made a name for himself while working with Alaska Brewing Company. He describes Rogue Ales’ practice of crafting a wide range of regular, seasonal and specialty ales to Rogue’s philosophy “that variety is the spice of life.” To date, Rogue has produced more than 60 different ales using a non-pasteurized process with no preservatives, all natural ingredients (many from the Pacific Northwest including all of their malts and hops) and special proprietary yeast known as “Pacman.”

The company now operates locations in California, Oregon and Washington and distributes its beers both nationally and internationally. They have also expanded into spirits and manufacture a line of distilled beverages including whisky, rum, vodka and gin.

Total Wine & Spirits in the St. John’s Town Center in Jacksonville, Fla. is hosting a Rogue tasting on Thursday, February 13 at 6:00 p.m. Tickets for the event are $15 dollars and are available at the store. Ticket sales will be capped at 24 attendees. For more information, contact Total Wine & Spirits (904) 998-1740.

Rogue Beers to be tasted:

XS Dead Guy

Tasting Notes: Deep amber copper color. Buttery peanut brittle, orange blossom tea aromas follow through to a rich chewy and fruity full body with nice notes of caramel drizzled dried apricot and roasted grains and spice. Finishes with a long, tangy grilled grapefruit and chocolate fade.

Irish Lager

Tasting Notes: An Irish style lager with a smooth mellow flavor and an apple crisp finish. Perfect for floating Guinness!

Shakespeare Oatmeal Stout

Tasting Notes: Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.

Chocolate Stout

Tasting Notes: Ebony in color with a rich creamy head. The mellow flavor of oats, chocolate malts and real chocolate are balanced perfectly with the right amount of hops for a bitter-sweet finish.

Chipotle Ale

Tasting Notes: Roasted chipotle peppers produce an eye opening chile flavor in this deep golden ale with a malty, smoky aroma and smooth, crisp flavor.

Beard Beer

Tasting Notes: No notes from brewery. This beer was made from yeast found in the beard of the brewery staff.

Chateau Single Malt

Tasting Notes: Single Malt Ale has a malty aroma and is deep golden in color with a dense creamy head. It is medium bodied with a lush rich maltiness from the Dare™ malt.

American Amber Ale

Tasting Notes: Tawny in color, with a coffee aroma, tight head and a delicate roasted malt accent. Generous use of hops and a smooth finish.

Cap’n Sig’s Northwestern Ale

Tasting Notes: Deep red in color, this ale starts off with a floral, slightly citrus hop nose, hop flavor soon fades into the malty backbone of this red ale.

XS Imperial Red

Tasting Notes: A big beer with a spicey fruity aroma, chewy mid palate of figs and spice and a long lingering finish. Deep burgundy in color with tremendous drinkability.

Dead Guy

Tasting Notes: In the style of a German Maibock, using our proprietary Pacman ale yeast. Deep honey in color with a malty aroma and a rich hearty flavor.

Morimoto Soba

Tasting Notes: The delicate flavor of our roasted Soba brings a nutty finish to this light and refreshing ale. A perfect accompaniment to lighter cuisine.

Rogue Farms Good Chit Pilsner

Tasting Notes: No tasting notes from brewery.

Rogue Farms 19 Original Colonies Meade

Tasting Notes: No tasting notes from brewery.

Brutal IPA

Tasting Notes: An Imperial bitter with exotic traditional floor malts, citrusy, hoppy flavor, stupendous hop aroma.

MoM Hefe

Tasting Notes: Mom Hefeweizen is a refreshing, Belgian style blonde ale, infused with Rose Petals from Eugene, Oregon.

Dads Little Helper

Tasting Notes: Dad’s Little Helper Black IPA is deep mahogany in color with roasted malt and hop aromas and dense creamy head. It enters the palate with intense hop flavor and coats the tongue with a rich maltiness.

Hazelnut Brown Nectar

Tasting Notes: A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.

Mocha Porter

Tasting Notes: Ruddy brown in color, a bittersweet balance of malt and hops with a light cream finish.

Rogue Farms Honey Kolsch

Tasting Notes: No tasting notes from brewery.

Voodoo Donut 2

Tasting Notes: No tasting notes from brewery.

New Crustacean Barleywine Imperial IPA Sorta

Tasting Notes: Not quite a barley wine and not quite a double or imperial IPA. Just drink it and enjoy!

Integrity Ale

Tasting Notes: Born in a basement in Ashland, Oregon, Integrity Ale is Rogue’s original Golden Ale from 1988. Now John Maier brews it with ingredients from Rogue Farms in Independence and Tygh Valley, and the serigraphed silver bottle is dedicated to 25 years.

 
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Posted by on February 11, 2014 in Beer Tasting

 

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Hop To It If You Want Fresh Hop Ales

In 1996, Steve Dresler of Sierra Nevada Brewing Company began a tradition that would ultimately lead to a tasty, glorious flood of unique and highly enjoyable beer. Dresler, on one of his beer research journeys, came across a European tradition of brewing beer with freshly harvested hops. So, being the pioneering person that he is, he decided to try a batch of the beer himself. What resulted was an extraordinary beer with fresh, vibrant flavors otherwise unattainable in brewing.

Hops used for brewing grow on vines and are the cone-shaped flowers of the plant Humulus lupulus. After harvest, in late August to mid-September, the hop flowers are usually dried before they are used in brewing. Fresh hop beer, however, is made with undried or “wet” hops. The trick is to get the hops to the brewer as quickly as possible since hops will begin to degrade within 24 hours of being picked.

Breweries like Sierra Nevada that are located in relatively close proximity to the hops growers send refrigerated trucks to the fields and rush the freshly harvested cones to the brewery. On the way, the truck drivers call the brewers to let them know how long it will take them to get there so they will know when to start the boil. As soon as the trucks arrive the fresh hops are added to the wort.

But, breweries that are further away from the hops farms must resort to other means of obtaining fresh hops. Many use overnight package services to rush the hops from field to brewery. That can be an expensive undertaking. Particularly when you consider that some breweries order as much as 800 pounds of the fragrant cones. According to the FedEx website, that would cost in the neighborhood of $5,000.

But, to many, the effort and the expense are well worth it. The beer that results from fresh is unlike other beers. Fresh hop beers are akin to the wine world’s Beaujolais Nuevo in that they are extremely limited to a certain time of year and are intended to be enjoyed immediately. Fresh hop junkies say they can taste the difference in the beer each year, too. The hops, like grapes, have different flavors from year to year depending on the growing conditions and weather.

Fresh hop beers have a more herbaceous character that is not present in brews made traditionally from dried hops. This character is much “greener” than and not as intense as full-blown dry-hopped beers. Wet, another word descriptive word used, hops retain all the volatile oils that are usually lost in the drying process. Wet hops bring a vegetal, earthy aroma to the beer and subtle taste notes that simply don’t show up in other beers.

Here in Jacksonville, several breweries produced fresh hop ales. Intuition Ale Works brewed Fresh Hop Ale to the delight of the Tap Room crowd. The flavor is redolent with freshness, soft hop notes, with the afore mentioned green, vegetal, chlorophyll-driven accents. As of this writing Intuition still had some of their Fresh Hop Ale left at the Tap Room. If you want to try it, I would get in there quickly. Engine 15 brewed two fresh hop beers this year. Unfortunately, I was unable to get out there and taste them before they were gone.

A few other fresh hop brews you might want to seek out and try are:

Sierra Nevada Northern Hemisphere Harvest features Cascade and Centennial hops from the Yakima Valley in Eastern Washington.

Sierra Nevada Southern Hemisphere Harvest is not available yet, but is set to debut in late April and will feature fresh Pacific Hallertau, New Zealand Motueka and New Zealand Southern Cross hops, all from New Zealand.

Lagunitas Wet Maximus provides lots of hoppy orange and grapefruit as well as some piney hops mixed in with rich caramel malt flavors.

Chatoe Rogue Wet Hop Ale packs six different varieties of wet hops into this subtle and restrained brew that is a perfect entry point into the wet hop style.

Freshness has long been a buss word for brewers and using freshly-picked hops is absolutely the best way to get that freshness into a bottle. But, since hops are so fragile, fresh hop brews can only be produced near harvest time. So, enjoy this year’s crop of fresh/wet hopped ales while you can otherwise you spend the next year pining for the freshest beer around.

Until next time.

Long Live the Brewers

Cheers!

Marc Wisdom

 
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Posted by on October 13, 2011 in Beer

 

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