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100% PURE

NUMBER TWENTY NINE 2012 The Official Organ of the Rogue Nation RogueAles

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Hell or High Water

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Why Drink at Lunch?


100% PURE


A tribute to a true Rogue, Steve Jobs


Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square holes.


The ones who see things differently. They’re not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them.

The Micro Hopyard was declared a disaster area in January as the rising waters of the Willamette River left us stranded for over a week. The big winter storms that hit Western Oregon last month dumped so much rain and snow that the river rose more than 20 feet in only three days... ...story on page 4 INSIDE: 2 ���������������������� Commentary 3 ���������������������� Rogue Nation Q & A 4 ���������������������� Winter 6 ���������������������� Why I Drink at Lunch 7 ���������������������� People News 8 ���������������������� Events 9 ���������������������� Athletes 11 �������������������� Foundation 12 �������������������� Industry News 13 �������������������� What’s New 14 �������������������� CLASSIFIED ADS 15 �������������������� Cyber Rogue 16 �������������������� Just For Foodies 17 �������������������� The Gourd Board 18 �������������������� Fall Harvest 19 �������������������� Awards 20 �������������������� Back Pages

About the only thing you can’t do is ignore them. Because they change things. They invent. They imagine. They heal. They explore. They create. They inspire. They push the human race forward. Maybe they have to be crazy.

Even as Chairman of Rogue I can’t seem to stop the guys from GYO and DIY. It’s nothing but a pain in the ass. Just use bales, bags, cans or GNS barrels like normal mashers. First is was hops, then 7 hops, fall barley, then spring barley, now rye, followed by 2 kinds of pumpkins. What’s next, bees?

We make tools for these kinds of people. While some see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do.

Same thing at the brewery, milling the grain ourselves, roasting it, smoking it, floor malting it. Why bother? The same with whiskey at the distillery. Why mill it, mash it, ferment it, roast it, smoke it? Why not just get it from Canada or elsewhere in a tanker and bottle it, or better yet buy it bottled and slap out label on it. I guess there is a reason you call them Rogues, but I sought out advice from George. He has a long history of consuming cider, brandy, rum, wine and whiskey, even imported Madeira. He had a distillery at Mt. Vernon established in 1797, by 1810 so did 10,000 other distillers in 18 states. After the war he also brewed beer at Mt. Vernon. So, he knows his shit. George said they are doing it the way he did it, so he recommended I find something else to bark about.

Who’s responsible?

How else can you stare at an empty canvas and see a work of art? Or sit in silence and hear a song that’s never been written? Or gaze at a red planet and see a laboratory on wheels?

I have a long list but will start by reading Animal Farm.

RIP 1955 - 2011

Publisher: Justin Anderson Editors in Chief: Jack Joyce & Brett Joyce The Proofers: Dennis Newman Department of Agriculture: John Coleman, Scot Laney, Doc McAllister, Keven Christiansen Australian bureau chief: Peter “Dog” Donaghy Hawaiian bureau chief: Bill Brooks Japan bureau chief: Phred Kauffman Technical Support: Justin Anderson Circulation: 263,144 WANT TO SIGN UP OR SIGN UP A BUDDY? Email: Fax: (541) 867-3260 Mail: 2320 OSU Drive, Newport, OR 97365

Want more Rogue?

Myspace: Facebook: Twitter: A digital version of this publication is available at:

© 2011 Rogue. All Rights Reserved.

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IssaquahBrewhouse @FrogAles Good people drink good beer. -Ancient Celtic Axiom

Q&A Q. What is a Slug


A. A slug is a common name for any gastropod mollusc that lacks a shell. It is also an insult for referring to a lazy, fat or slow person.

Rogue Nation Ballot

In December a hungry, aggressive, and surprisingly quick team of slugs infiltrated the Rogue Farms Rye in Independence and ate our 15 acre crop. The shoots had just begun tillering and the weather was cooperating without flaw. Then the slugs showed up and ate it all. Q. Do you allow other breweries to visit your Hop Farm? A. Anybody is welcome to visit the Hop Farm, and we have had many other breweries come to see how we are growing our own. See the photo below to see visitors from a number of other breweries at the farm.

Should the Rogue Nation loan hopoes to the International Monetary Fund? YES or NO Should the Rogue Nation tie the Hopoe to the Yen? YES or NO Should the Rogue Nation have a congress? YES or NO Should the Rogue Nation allow slugs Citizenship? YES or NO Your Name left to right: Nancy Frketich, Oregon Hop Commission; Nick Vickery, Schlafly Beer; Mark Hunger, Great Lakes Brewing; Rebecca Newman, Boston Beer; Jeff Eaton, Trumer Brauerei; John Callahan, Yuengling; Gray Briggs, Schlafly Beer; and Jim Hackbarth, Gambrinus.

Founder and brewmaster of Samuel Adams, Jim Koch poses with Rogue’s Jim Cline at the Rogue Hop Farm.

E-mail Address

Mail your ballot:

Match these Breweries with these beers Answer on

Anheuser-Busch InBev

Rogue Ales Brewery 2320 OSU Drive Newport, OR 97365

Get Organized

SabMiller Heineken Carlsberg Molson/Coors 1. Murphy’s

8. Brahma

15. Grolsch

2. Tuborg

9. Hoegarden

16. Peroni

3. Tiger

10. Leffe

17. Stella Artois

4. Baltiva

11. Rolling Rock

18. Carlsberg

5. Kronenbourg

12. Staropramen

19. Pilsner Urquell

6. Elephant

13. Becks

20. Amstel

7. Busch

14. Castele

21. Morehi

This year, Rogue installed a brand new, state of the art, organizational system to keep our projects in order. Featuring an assortment of white magnets, 3 colors of markers and a metal door, this next generation organizational chart also comes with a lifetime guarantee.

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Hell or High Water

Meanwhile, in Tygh Valley

Devastation at the Rogue Micro Hopyard in Independence, Oregon. The Micro Hopyard was declared a disaster area in January as the rising waters of the Willamette River left us stranded for over a week. The big winter storms that hit Western Oregon last month dumped so much rain and snow that the river rose more than 20 feet in only three days. Natascha, Josh, Sully, the Free Range Chicks, Turkeys and Potbellied pigs hunkered down on the only remaining patch of dry land. Help came like it always does in farm country - from our neighbors. The Kirk family showed up in one of their big trucks and gave Natascha a lift to the grocery store so she could stock up on supplies. But otherwise Natascha and Josh refused offers to evacuate. It just didn’t feel right to leave behind the Hopyard animals. When the Willamette is back inside its

Snow cover at the Rogue Barley Farm in Tygh Valley, Oregon.

banks, we’ll begin to assess the damage. Flooding has been part of the natural cycle along the Willamette River for thousands of years. The lives of Native Americans revolved around flooding in winter and spring, and dry grasslands dotted with oak savannahs in the summer and fall. The first settlers were startled to see water pouring into their cabins on dark, rainy nights. But they too learned to adapt to the rhythms of the river. Our experience is nothing new. In fact, centuries of flooding are what created the rich, volcanic and alluvial loams at the Micro Hopyard. And the soil is one of the reasons why the Wigrich Appellation has the best terroir for aroma hops in the world. If you’re going to grow your own hops like Rogue, these are the kind of risks you have to take.

Picnic Table Goes For A Swim table was nowhere to be found.

After the flood waters receded, we discovered that one of our picnic tables was missing. It seemed hard to believe that something so heavy could be carried off so easily. But we looked around and the

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Then just this week, while walking along the perimeter of the hopyard, we spotted a familiar red white object point out of the ground. It was the umbrella for the picnic table – still attached to the table which was buried underneath a big pile of debris. Several acres away from its original location, we guess the table thought it might as well go with the flow and enjoy a nice swim across the hopyard.

The winter storms that dumped rain on the Micro Hopyard brought us something very different here at the Micro Barley Farm –a good dusting of snow. Perfect! A little snow is just what our Risk™ malting barley needs during the winter. The snow forms a blanket that keeps the barley and soil warm and protects them on cold winter days. On warmer days, the melting snow trickles into the soil, keeping it nice and moist. The Risk™ barley is well adapted to these conditions and everything is looking good for another excellent harvest in August. Keep your fingers crossed.

Doc McAllister and the farm hands have also been busy pruning the trees in the Cherry and Apple orchards. This is the best time of year to prune fruit trees. When most other farm activities done for the winter, we have the time to carefully remove dead and diseased branches, as well as lop off crossed limbs. We also removed those little sucker twigs from the main stems and around the trunks. Pruning helps ensure a good crop of fruit during harvest in late summer and the fall. Also keep an eye out for our blueberries. They were planted almost four years ago and should produce their full crop over the summer.

Tis the Season for Dungeness Crab Winter is the busiest time of year on the fishing docks of Newport, Oregon – the hometown of Rogue Ales and Spirits. This is when the Dungeness Crab harvest comes in, and Newport is the Dungeness Crab Capital of the World.

Rogue’s history ever since it opened its brewery in Newport in the middle of the seafood district. Surrounded by processing plants, the commercial fishing fleet and the U.S. Coast Guard, Rogue’s Bayfront Pub is still at its original location.

Newport’s fishing industry was born in Yaquina Bay where fishermen harvested oysters, salmon and Dungeness Crab. Today, Rogue’s World Headquarters and Brewer’s on the Bay overlook the birthplace of Newport fishing. You can catch your own Dungeness Crab right off the back dock then take it next door to the cleaning station at the Rogue House of Spirits. It doesn’t get any fresher than that.

The terroir of Newport and Yaquina Bay has been producing world class seafood and beer for three centuries. Serving whole Dungeness Crab is one of the ways Rogue shares the bounty of its hometown of Newport. Rogue honors all fishermen with Captain Sig’s Northwestern Ale. Named for Sig Hansen, star of Deadliest Catch, it reminds us of the dangers all fishermen face whether they’re in the Bering Sea or off the coast of Newport.

Crabbing and fishing has been part of

The urge to save humanity is almost always a front for the urge to rule. - H.L. Mencken


Hog Heaven You’ll be relieved to know that our Potbellied Pigs, Voo and Doo, did not suffer from lack of sustenance during the floods. Since we had to close the Chatoe Rouge over two weekends, there was a lot of leftover food. And rather than let it go to waste, we fed it to the pigs. For the record, Doo loves the Chatoe Voo and Doo pigging out. Rogue Chipotle Salsa. Couldn’t get enough. Kept pushing Voo to the side so he could keep it all to himself. Good thing then that Voo wasn’t the slightest bit interested in it.

No Matter What The Groundhog Says, We’re Getting Ready For Spring Winter makes an appearance at the Rogue Hazelnut Orchard

Dam Beavers The puddles, ponds and river that covered the Hopyard in January are all gone. So are the tons of trees, sticks and other debris that were dumped during the Great Flood of 2012. Clean up lasted several days. Our first assessment shows little physical damage to the Hopyard. Some of the signs will have to be replaced. That can wait until March. As for the seven varieties of aroma hops, it’s still too early to know how they fared being buried

under 8 feet of water for almost two weeks. But nearly a month later and there is still standing water in the nearby hazelnut orchard. So much water in fact, that beavers are swimming out of the Willamette River and cutting down some of the hazelnut trees. Egrets have been seen wading through the orchards looking for fish, snakes and frogs.

The Risk™ winter malting barley on a frosty morning. Doc McAllister just got back from check of the Risk™ winter malting barley and says everything looks good. The shoots are healthy and green; the soil is nice and moist. We’re still working at scaring off the Canada geese that seem to think the barley field is some kind of buffet dinner. One of our farm hands and his dog are out there every day chasing them away.

Meanwhile, life on the Hopyard is getting back to normal.

Feed the Bees

The flooded Rogue Hazelnut Orchard One way you can tell it’s business as usual is that we added more animals to the Hopyard brood. Josh placed 19 beehives near the berry bushes and cherry trees, and along the field of rye. Much to our surprise, we’ve learned that bees have to be fed during the winter. A thick syrupy mixture of sugar and water will do the trick. That and whatever honey or pollen is left inside the hive. Also give them some plain water to keep them hydrated. Bees are less active during winter, but they still have chores to do. That includes sealing cracks in the hive and forming what’s called the Winter Cluster. The brood of the hive need a temperature of 95°F or higher. To create that much heat, the mature bees form a huge ball around the brood and rapidly beat their wings. It’s a bee’s version of an aerobic workout, and the heat they generate keep the brood warm. We’re still trying to figure out what to do with the bees. One possibility is a petting zoo. But we haven’t heard back from the Legal Department.

The average honey bee lives only 45 days and produces 1/12 of a teaspoon of honey

Work on the Barley Farm is picking up as we get ready to plant the Dare™ spring malting barley in late March or early April. We’re servicing the equipment, including the discs, harrows and planters so that they’re ready to go when the time is right. A lot will depend on the weather. Doc wants to plant early enough so that the Dare™ malting barley gets started in cool and moist conditions. Thanks to higher prices for barley, Oregon’s barley farmers brought home more money last year than they did in 2010. USDA just released figures that say barley farmers in Oregon netted $11.8 million in 2011, about a million more than the year before. Oregon barley prices increased $1.25 per bushel from 2010 to 2011. But farmers here are still getting less per bushel than the national average. It’s hard to put a value on the Rogue Micro Barley crop. Growing our own Risk™ winter and Dare™ spring malting barley means we don’t have to worry about the ups and downs of buying barley on the open market.

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Like a Virgin

The Good News Is They Won’t Try To Buy You A Drink or Ask For Your Phone Number French scientists have proven that drinking beer makes you more attractive.

In Chinese legend, tea leaves picked by fairies using not their hands but just their mouths yielded brewed tea that would bring prosperity and cure diseases, and now the historic, picturesque Jihua Mountain Tea Plantation has promised to hire up to 10 female virgins to provide the equivalently pure and delicate tea leaves, picked with the teeth and dropped into small baskets worn around the women’s necks. According to a report in London’s Daily Mail, only virgins with strong necks and lips, and without visible scars or blemished, will be considered for the equivalent-$80-a-day jobs - an unheard of salary in China, especially for agricultural field work.

To mosquitoes. Research in the African country of Burkina Faso showed that mosquitoes are about one-third more likely to bite people after they’ve downed a pint of beer. Why this happens remains a mystery. The scientists speculated that the mosquitoes are more attracted to people with beer breath, or have figured out that the slightly soused have slower reflexes and are less likely to swat at the buzzing insects. But in an article published by the French journal PLoS One, the researchers admit they don’t have a clue.

“I’ll Have a Bloody Mary.”

Malted Miracles

Rectum? It Nearly Killed Him A West Virginia college student is suing a fraternity for negligence, claiming he fell off a deck because a bottle rocket went off in another student’s rectum.



Louis Helmburg III of Marshall University is suing the Alpha Tau Omega Fraternity and fraternity member Travis Hughes, claiming he suffered injuries at a party in 2011 after the allegedly drunken Hughes attempted to fire a bottle rocket from his anus, Courthouse News Service reported Thursday. “Instead of launching, the bottle rocket blew up in the defendant’s rectum, and this startled the plaintiff and caused him to jump back,” and fall off the deck, the lawsuit contends.

Drinking whisky can help protect you against cancer, a conference of international scientists have heard. Researchers have long hailed the anti-cancer properties of red wine due to its antioxidant content. Delegates at the EuroMedLab conference in Glasgow have now been told that whisky contains significantly higher levels of a powerful antioxidant that kills cancer cells. ”There has been much in the news about the health benefits of antioxidants in red wine. “By contrast, very little has been said about malt whisky distillery science. “However, research has shown that there are even greater health benefits to people who drink

single malt whiskies. Why? Single malt whiskies have more ellagic acid than red wine.” Dr. Swan said that ellagic acid is a highly effective ‘free radical scavenger’ that actually ‘absorbs’ or ‘eats up’ rogue cells that occur in the body during eating. ‘The free radicals can break down the DNA structure of our existing cells, which then leads to the risk of the body making replacement rogue cancer cells. “So, whether you indulge in the odd tipple, or you are a serious connoisseur, whisky can protect you from cancer and science proves it,” he said.

Mozart Makes Microbes Eat Sewage Faster It looks like Mozart has billions and billions more fans than we thought -- and much smaller ones, too. Evidently, sewage-eating microbes are major appreciators of the Austrian composer. One pioneering waste treatment plant in Germany has taken to playing Mozart on an expensive stereo to the microorganisms that break down sewage -- and it found that it greatly increased their speed and efficiency, and could save the plant thousands of dollars a year. Yes, playing Mozart to microbes could save energy and drastically cut operating costs. Here’s how it works, according to Der Spiegel International: The sonic waves of Mozart’s compositions, along with the addition of oxygen, spur micro-organisms to a higher performance in breaking down biosolids, [operations manager] Anton Stucki explained. As a result, wastewater facilities will be able to save energy costs and decrease the amount of residual sludge, which is expensive to dispose of.

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And saved energy means saved money: in this case, the plant expects to save 1,000 euros a month by piping in music. The plant managers have spared no expense, either: They’re using top-of-the-line stereo systems that are intended to replicate the concert hall sound as accurately as possible. I guess sewage-eating microbes are also music snobs. Running the stereo costs 400 ($485) a month -- but it’s proven to be so effective at boosting the speed of the sewage-eating microbes that they’re saving more than twice that. The conclusive results of the experiment are still pending, but it’s increasingly looking like Mozart could become a mainstay at sewage treatment centers. Not exactly the audience the late composer likely expected his music would find . . .

Approximately 7.5% of all office documents get lost.


Penny for Your Thoughts Penny Muire has been the primary designer at Rogue since 1989. On October 25th, she was a featured presenter at The Art of Beer event in Washington, DC. Fullbleed writer, Cliff Farbstein interviewed Penny for the event.

“Rogue doesn’t always do things the easy way, but they do them the right way.”

Cliff: Tell us a bit about your artwork style for the Rogue labels. Where do you get your inspiration? Penny: Rogue was one of the first to package in 22 oz. bottles. They used screen-printed, hand drawn images with bold colors to create an innovative style that is a key element of the Rogue brand.

Rogue packaging was in part an economic as well as an aesthetic one. For a small brewery just starting out screenprinting had the advantage of small up-front investment in printing. Since no labeling machine is needed, the bottling process is quicker and simpler. You can do small runs or

Olympic Trials Run Through Track Town Once again, the Olympic Track and Field Trials will be held at historic Hayward Field on the University of Oregon campus. This will be the second year Eugene, Oregon, aptly nicknamed “Track Town,” will host the trials. Track Town Ales is an artisan, varietal brewery co-founded by Bob Woodell, a member of two NCAA Track & Field Championship teams. As Eugene’s oldest brewery, Track Town Ales is an established part of a city that lives and breathes running. Each and every beer is dedicated to the athletes, coaches and fans that have made Eugene, “Track Town USA.” During the Trials, we will be open 24 hours a day, offering: Complimentary Round Trip Shuttles to Hayward Field Free WiFi Breakfast, Lunch & Dinner Venue for Athlete Appearances & Interviews Coffee & Food to go Free Event & Meeting Space Private Meeting Room with its own full bar Bottles, Growlers & Kegs to go Full Service Catering & Concession Full Menu + Special Daily Seafood Menu Kid & Dog Friendly 35+ Taps, Wine and Spirits

large runs. They are also incredibly durable so even if a bottle breaks in shipping, it won’t spoil the labeling of other bottles. I worked closely with the printer to learn the limitations of the rotary screen printing – how fine a line it can hold, registration can be off as much as 1/16 of an inch, and it cannot hold a tight dot screen. Yet, working with restrictions and design challenges can often lead to wonderful creative design. I drew inspiration from printed materials from industrial and post-industrial periods – posters from WWII, typefaces of the early 20th century and handbills from all these periods (José Guadalupe Posada), and comic strips. Good line art is key to working with in this medium. Cliff: Sometimes a design will spark controversy. How do you deal with that? Penny: Rogue is very protective of its brand, but a little controversy can be good. When I designed a truck featuring American Amber Ale, I put a flag waving behind the Rogue Guy. At the time, I told the folks at Rogue that this might be an issue, but they went ahead and had the truck painted. They drove that truck around for at least 2 years before another brewery made a stink to the TTB (Alcohol and Tobacco Tax and Trade Bureau). It made it into all the local papers, on the front page of the business section, and the local TV and radio stations did interviews and commentaries. It was even picked up by the wire services along with a photo of the offending truck. All Rogue could say was “Oops! I guess we made a mistake.” Sure, they had

to repaint the background, but the attention was fantastic! Rogue encourages edgy ideas. It won’t always produce them, but they will certainly entertain them. They won an award back in 1991 for promotional material with their custom condoms that read: Rogue Ales/coming soon. Cliff: How have the designs influenced your brand, from public perception to sales? Penny: One of Rogue’s early slogans was “Dedicated to the Rogue in each of us.” Sometimes the Rogue on the bottle is the generic Rogue Guy, and sometimes he (or she) is a specific Rogue. What holds them together is a style of illustration and treatment that is the Rogue brand. There are now lots of screen-printed 22oz bottles, but Rogue is still readily identifiable on the shelf. The product is always excellent and the bottle a small work of art. A Rogue doesn’t always do things the easy way, but they do them the right way. Cliff: What would you say are three things one would have to keep in mind when designing beer labels? Penny: When designing for beer, think of the beer drinker. Respect the product and look for ways to show off its attributes. This requires lots of research, so make sure to learn about beer and beer drinkers. This may require consuming vast amounts of the product. Drinking beer is fun. So drink a beer and have fun with it!

So what is the big deal about Rogue? And Why Does Australia’s Pumphouse Sell It? “ Rogue will be David, only this David doesn’t really care if the stone hits the giant or not. Just the idea of throwing the stone is exciting” As the “Dare Risk Dream” ethos of the US micro-brewing pioneer suggests, there is an almost magnetic attraction to an underdog such as Rogue Ales. Furthermore, an underdog that doesn’t care if it ever has it’s “day” is just plain dangerous to the brew-by-numbers majors. Rogue, starting from one of many typically humble beginnings of the US craft beer revolution in 1988, have never taken a backward step when challenging the modern day beer palate. But this is not a blog about that...well, not exactly. Rather than cut and paste bits and pieces from the Rogue Ales website and throw in a few useless and inaccurate Aussiecentric tasting notes (like a Coopers Sparkling but hoppier etc etc), I’d much rather get to the bit where we explain why these great beers sit in our fridges today. You see, it’s not necessarily because brewmaster John Maier brews some of the best Pales, Stouts or any other beer style you care to mention. It is not even the novelty of having a drop of Oregon’s finest on the complete other side of the world. It is because Rogue makes beer EXCITING. As a rule of thumb in marketing beer in Australia, we are generally left with the metaphorical Carlton Clydesdalesafely pottering around the landscape. Never bolting, just plodding along. Beer is code word for lager and lager is code word for chemical laden flavourlessness. Put Lara Bingle in a bikini with it and move on. Given the distinct lack of choice in the vast majority of bars, pubs and clubs around the country, you couldn’t really blame the consumer for never wondering if something else is out there, because, invariably... it hasn’t been. Do you really think the next Tooheys beer release would be a joint venture with an organic doughnut factory that is

A man named Charles Osborne had the hiccups for approximately sixty-nine years.

flavoured with maple syrup and bacon? No, me neither. To complicate matters, mention “American Beer” to most Australians and from 9/10 you’ll hear about the laxative effects of Budweiser. It is an understandable perception, but one that bars like the Pumphouse must always challenge. We’re not tucked away in some “funky” lane in “funky” Melbourne - we are slap bang in between the Stuffed Koala souvenir shops of China Town and the Paddlepop Lion themed play parks of Darling Quarter, Sydney. In other words we must be absolutely out of our minds to continue our tradition of selling craft beer here! Especially in an area where the once thriving wharves no longer exist, not since prior to the Darling Harbour development... coincidentally also in 1988. But we do take up the challenge of selling India Pale Ales to Mums and Dads that just took the kids to see The Wiggles. We don’t preach to the converted, we convert them. We are the home of our own brew - the 6.4% Thunderbolt, named after a bushranger and brewed by the original King...David Taylor. A tradition continued by the very talented Matt Donlan to this day. We started this craft beer trip before Juan Antonio Samaranch said “And the Winner Is - Sydney” firing the chain reaction that lead to a hotel being built where the once mighty Tankstream Brewery once stood. We sell Rogue because we are Rogues. Kindred spirits. Beer tragics. Guilty as charged. Cheers...and welcome to the new Pumphouse blog! Josh Cooke (Store Dude)

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EV EN T S Craft Spirits are Booming

7th Annual Great American Distillers Festival brought together distillers and bartenders with a passion for craft spirits from across North America. This year GADF hosted more than fifty distillers, the largest number in the festivals history. The weekend’s events included seminars for distillers and bartenders, tours of local distilleries, panel discussions, and parties. More than fifty distillers poured their spirits for public during the two tasting event, while some of the countries best bartenders competed using their products in “The Portland Cocktail Invitational” mixology competition. Attendees could sample the unadulterated spirits, or step up to one of four bars scattered around the festival and taste the competitors creations.

Participating distillers came from as far as Vermont, Louisville, and Mexico including Ransom Spirits Co., Deco Distilling, Pacific Distillery, It’s 5 O’clock Somewhere Distillery, Wishkah river, Ye Ol’ Grog Distillery, Vermont Spirits Distilling, 4 Spirits Distillery, Bendistillery, New Deal Distillery, Badcock Vodka, Elixir, Inc, Organic Nation/ Zircon, Novo Fogo, NW Distillery/Liquid Ventures, Downslope Distilling, Dry Fly, Rogue Spirits, Oregon Spirit Distillers, Ballast Point, House Spirits, Stone Barn Brandyworks, Indio Spirits, Vinn Distillery, Big Bottom Whiskey, Skip Rock Distilleries,, Soft Tail Spirits, Louisville Distilling Co, Four Roses Bourbon, Old World Spirits, Merlet, Dos Lunas, Square One, Chatham Imports, Corrido Tequila, Haus Alpenz, Bull Run Distilling Co, Encanto Pisco, Breckenridge Distilling Co, Viridian Spirits, Sub Rosa, Integrity Spirits, Fair Spirits, Canes Feast Winery, and Golden Distillery. Sponsors for the 6th Annual Great American Distillers Festival include PCC Saxco, Rogue Spirits, Imbibe Magazine, Sterling Coffee, and Glassco, Yelp, The Country Malt Group, Unbound Pickling, United Bottles and Packaging, and Willamette Week.

Rogue with Chocolate Pumpernickel Bread

This year The Great American Distillers Festival coincided with the second annual “Portland Cocktail Week” which kicked off October 20 and concluded Sunday with the Portland Cocktail Invitational Finals. Art Tierce of Tear Drop lounge in Portland, OR took home the $1000.00 grand prize provided by Tuthilltown Spirits.

Fred Eckhardt, beer writer, historian, critic and author joined Rogue Ales for Fred’s 24th Annual Chocolate & Beer tasting event at the Rogue Ales Public House and Distillery in Portland on Valentine’s Day, Tuesday, February 14th, 2012.

Salmon Bakes Hosted at Chatoe Rogue Members of the Confederated Tribes of Warm Springs joined us from the other side of the Cascades for a series of traditional Native American style salmon bakes. The fresh-caught Columbia River Chinook was slow baked over an open fire at the Chatoe Rogue Hopyard. Each of the family friendly dinners featured outdoor lawn games, tours, gorgeous sunset views of the Hopyard and Willamette River, and of course, an variety of Rogue Ales, Stouts, Porters & Lagers.

Say Cheese In early October, the Green Dragon and Buckman Botanical Brewery hosted the 2011 Wedge: Portland Celebrates Cheese. The farmer’s market style street festival took over three blocks and drew thousands of people eager to taste and buy cheese from twenty of the best specialty, artisan and farmstead cheesemakers in the West. Rogue also hosted a Grilled Cheese Bar – crafting up their recently debuted Grilled 3-Cheese Sandwich. The event benefited the Oregon Cheese Guild, which will help the nonprofit Guild grow Oregon’s artisan cheesemaker community.

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Celebrating 24 Years of Chocolate & Beer

Eckhardt led participants through a decadent ten course pairing featuring artisanal beers & chocolates. Featured breweries were Buckman Brewery, Track Town Ales and Rogue Ales with favorite beers such as Chocolate Stout, Shakespeare Stout, Chipotle Ale and Chatoe Rogue Good Chit Pilsner. There is more to the relationship of beer and chocolate than similar tastes and indulgences. Making chocolate is a complex process, much like the making of beer, and both are fermented products. The two also share an affinity for a wide variety of food; beer has countless varieties that complement all types of foods and most food tastes good dipped in chocolate. It is not surprising then that chocolate and beer go so well together.

“When eating chocolate, grab a Rogue.”

Rogue Ales world class porters, stouts, lagers and ales are made with such variety and styles that they pair well with all types of food, chocolate especially.

Before 1850, golf balls were made of leather and were stuffed with feathers.

R O G UE AT H LET ES Captain Sig and crew reel in an Emmy! The Nation would like to congratulate Sig Hansen, Captain of the Northwestern, for his recent successes, including an Emmy Award for The Deadliest Catch and a Grand Champion Award at the United States Beer Tasting Championships for Captain Sig’s Northwestern Ale.

Good Things Come in Big Pink Boxes


Soba Ale. Chef Morimoto currently owns 5 restaurants across America, including New York and Philadelphia. Most recently, in 2010, he opened 2 more restaurants. One in Napa, California and the other being in Waikiki, Hawaii. While we know The Chef can flex his chops in the kitchen, you may not have known he did the same when he made his acting debut in April of 2011 on the Hawaii Five-0 episode titled “Ma Ke Kahakai” as himself. Chef also wowed the crowds when he sang (yes, a real song), at the “Thousand Hearts Benefit” for Japanese earthquake relief in California. We can’t wait to see what he does next!!

Rogue Raiders

Jay McDonnell, member of Issaquah Brewhouse’s Pint Club has spread word of the revolution to Kenya’s Masi tribe. The frog themed flag was very popular.

Oakland Raider shirts & Jerseys will be honored as Tiki shirts from this day forward, in memory of Al “Just Win, Baby” Davis. The Office of the Rogue Nation President

Rogue Creamery Hundreds gathered near the Hawthorne Bridge Saturday to witness yet another example of keeping Portland weird. Weighing in at 666 pounds, a massive pink box filled with donuts made by one of the Rose City’s favorite pastrymaking icons (and Rogue Nation members), Tres Shannon and Cat Daddy of Voodoo Donuts, managed to triple Guinness’s record for the world’s biggest box of donuts. Mayor Sam Adams, City Commissioner Deborah Kafoury and about 1400 others turned out for the weigh-in, and celebration with what was probably the largest donut feed the city has every seen. Once the paperwork has been filed with Guinness, the world record will be officially certified.

Iron Chef, Restaurateur, Actor and Singer Masaharu Morimoto is a well-known Japanese chef, best known as the third Iron Chef on the Japanese TV cooking show Iron Chef, and an Iron Chef on its spin-off, Iron Chef America. He is also known for his unique style of presenting food. In addition, Morimoto has also developed a line of specialty beers in collaboration with Rogue Ales of Newport, Oregon, consisting of the Imperial Pilsner, Soba Ale, and Black Obi

Kite flying is a professional sport in Thailand.

Rogue Chocolate Stout Cheddar, a collaboration between Rogue Creamery and Rogue Ales & Spirits, was named one of the best cheeses in America by the American Cheese Society. Rogue Chocolate Stout is actually poured into the vat during the curd stage of the cheese making process.

Thanks to Khun Shawn for representing the Rogue Nation in Singapore! We couldn’t imagine a better ale to enjoy half way around the World - Hazelnut Brown Nectar just brought home the Gold at the Great American Beer Festival!

Rogue Creamery also took tops honors with Rogue River Blue winning Best in Show, and Echo Mountain Blue with a 3rd place medal.

Horse Brass 35th The Horse Brass Pub celebrated 35 years of good beer, good food and good company this November. In honor of the Anniversary, John Maier brewed Younger’s 35th - a unique Extra Special Bitter (ESB) using all-English ingredients. Rogue Founder and Chief Wisdom Office, Jack Joyce, took the helm as lead bartender at the Horse Brass for the tapping celebration, dedicating all tips to the Don Younger Museum. Despite slow service, short pours and incorrect return change – Mr. Joyce was able to garner almost $1500 dollars for the cause.

A Real Dive Bar.

Rogue travels with style in Spain.

Page 9 — May 2012



Jaws 5: Rogue Waters In October 2011, Rogue Nation citizen Bobby Gumm got the scare of his life while surfing on the Pacific coast by the Rogue Brewery & Distillery in Newport, Oregon. A deceptively calm morning turned into a struggle for life and death as a 17ft. great white shark struck Bobby’s board and took a large bite out of it. Quick action by Bobby allowed him to out-swim the shark and make it shore safely. In response, Rogue Nation President Steve Swan to immediate action and issued a proclamation banning the shark from all Rogue Nation events until the next election. Neither the shark nor Bobby will be banned from the ocean however. To ensure Bobby’s quick return to the Pacific, Steve promised to “…personally shape a new board for Citizen Bobby Gumm.” President Swan honors his promises. Rogue hosted a special presentation of the new surfboard to Bobby Gumm at the Rogue Bayfront Pub. Shark tacos were enjoyed by all.

Rogue Nation member Bobby Gumm holding his old board with the new surfboard shaped by President Swan himself in the background at the Rogue Bayfront Pub.

(Top) Bucky poses on the bar at the Green Dragon. (Bottomleft) Buckyman Botanical Brewery’s Bucky shows the way to the tours.

New Avenues, New Pastures Our friends at New Avenues for Youth gave Bucky a companion - Now sitting on the bar of the Green Dragon Brewpub and Bistro. Both Bucky and our new bovine, Botano, are from Poland, from a herd of 100 auctioned by New Avenues as a fund raiser 10 years ago, Kows for Kds, which raised $2.1 million. Buck was originally named Moon over Portland and painted by Jean and Peter O’Brian. Botano was originally named Leche Libko (Free Milk), painted by Sandy Sampson and sponsored by the Hanna Anderson Children’s Foundation.

GYO Kids For years, Rogue Ales has taken an active role in supporting the men and women of our Armed Forces. From special brews to special events, we take pride in taking care of our soldiers.

Oregon has more ghost towns than any other state.

Due to cuts in high school arts programs, the city of Newport, Oregon has been looking for public spaces for the kids to paint. The corral between the Rogue Bayfront public house and Ocean Blue Seafoods at Gino’s was donated to such cause this fall.

Page 11 —May 2012

IN D US T R Y N EW S Wells and Young’s Buys McWean’s and Younger’s Leading Scottish beer brands McEwan’s and Younger’s have been sold to a Bedfordshire-based family brewery. The ales were brought from Heineken UK by brewers Wells and Young’s for an undisclosed sum. The firm said it would continue brewing McEwan’s draught ales at the Caledonian Brewery in Edinburgh.

Molson Ice and Golden to be Brewed in US In a trend that seems to be spreading, MillerCoors has decided to start brewing Molson Ice and Molson Golden in its Trenton brewery. However, they will still brew Molson Canadian in Canada. “The transition to the domestic brewing of Ice and Golden, which have limited distribution and demand throughout Canada, will allow these brands to be locally managed within the MillerCoors system ultimately resulting in a product that’s brewed closer to our consumers,” MillerCoors said in a memo to distributors.

ABI Poised to Buy SABMiller? SABMiller’s major shareholders are the chain smokers at Altria and the Santo Domingo family, both of whom may be willing to take a portion of their compensation in stock in ABI-SABMiller rather than all cash, allowing ABI to do the deal earlier. A deal would also allow SABMiller top management to split about a billion dollars. Also don’t forget that ABI’s top management is highly motivated to hit profit goals, as 40 executives stand to split up two billion if metrics are exceeded by 2013. Not sure how this deal would alter that formula. It actually may stifle a deal, because there are too many unknowns with a SAB deal and ABI is set to currently exceed its goals if they just sail the ship straight from here and pay down debt while increasing margins. SABMiller would likely fetch $80 billion, say analysts. Also, there would be about $13 billion of disposals to get around anti-trust issues in the U.S. and China, along with annual cost savings of about $1 billion.

What About Coke and Pepsi? Here’s an angle that nobody has considered yet. ABI are partners with PepsiCo. SABMiller is Coke’s largest bottler. If this deal is for real, would Coke sit by and let it happen? Strategy Primus chief Luis Duran (formerly of Femsa, which was a large Coke bottler) says that Coke would have serious concerns, particularly if the end-game is ABI/SAB eventually going after PepsiCo. “Where does this leave Coke in the consolidation game? If they don’t do anything, could you make some analogies to the insularity that led to the takeover of AB by InBev?”

This Bud’s for You, Emerging Markets Anheuser-Busch InBev’s flagship Budweiser brand has long been closely link to America’s Heartland. Born in 1876, the brew that turned the Clydesdales into an icon. Now the world’s largest brewer is intent on giving Brazilian drinkers their own taste of America. It’s betting that the world’s third-largest beer market by volume-and the birthplace of the majority of the parent company’s board-can help turn Bud into a truly global brand. The plan is to sell “the American Dream in a bottle,” says Chris Burggraeve, AB InBev’s chief marketing officer. Whether consumers in Brazil—and emerging markets worldwide—will buy into the dream is yet to be seen.

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AB InBev introduced Bud as a premium brand in Latin America’s largest nation on Aug. 31, with flashy promotions including Budweiser-branded concerts featuring artists such as Rihanna and Pearl Jam. Influential Brazilians, including UFC middleweight champ Anderson Silva, were enlisted to serve as brand ambassadors and raise local awareness of Bud. Budweiser is the official sponsor of the World Cup soccer finals, which Brazil will host in 2014. Anheuser-Busch was bought in 2008 by Belgium-based InBev for $52 billion, the beer industry’s largest takeover of the decade. InBev had previously bought a leading Brazilian beer company. Today, AB InBev’s beers beat competitors SABMiller (SBMRY) and Heineken (HINKY) in both revenue and beer volume worldwide. Budweiser accounts for 7 to 8 percent of AB InBev’s beer production, estimates Nomura, with about three-quarters of Budweiser’s sales in the U.S. Taking Budweiser global is “the cherry on the cake—a nice cherry, but never part of our valuations” in the 2008 purchase, Burggraeve says.

SABMiller gets Australian Federal Treasurer’s nod to buy Foster’s British brewing giant SABMiller said the Australian Federal Treasurer, Wayne Swan, on recommendation from the Foreign Investment Review Board, has approved its A$9.9 bn takeover of Foster’s and the remaining 50 percent of Pacific Beverages.

Goose Island to Produce 312 in 603 In the kind of one-deaf move that inevitably follows the acquisition of small brewers by large ones, A-B InBev announced that it would now produce a substantial portion of Goose’s 312 Wheat beer in Baldwinsville, NY. To a logistician working for A-B, the move makes eminent sense. Baldwinsville has excess capacity, Goose Island is busting at the seams, and the processes and ingredients will be the same. Goose Island needed to contract production and they might as well contract the best. That announcement was followed by the revelation that Goose Island would outsource its remaining Honekers Ale and India Pale Ale to Redhook. Many consumers will never notice the shift. But for Goose Island’s most loyal customers, it could raise questions about whether their Goose Island or Honkers 312 is “312” any longer, now that it is brewed in area codes 315 or 603. To the logisticians, it doesn’t matter where you brew it, as long as it meets the specs. InBev celebrates efficiency, and spurns sentimentality. But to craft beer consumers, issues of authenticity, locality and differentiation rank right up there with the taste profile and price point. And inBev spurns those values at their peril.

Making Private Labels Public Pop Quiz: What is the 30th largest craft supplier in Nielsen all-channel volumes sales? Is it Brooklyn Brewery? New Glarus? Shipyard? No, in fact it is a company called World Brewers, a division of Winery Exchange, and they specialize in sourcing and managing private label beer for retailers. World Brews manages all aspects of the beer business for the retailer throughout the supply chain, including brewing, packaging, brand development, regulatory compliance, and retail promotion. They are the ones who bought out Big Flats for Walgreens, Buck Range for Supervalu, import Caguama for Kroger, Dutch Republic for Tesco, St. Could

Belgian White Ale, and craft beer Taproom 21, also for Kroger. Their business is on fire. In fact, their craft brands alone are up 400% so far this year in YTD Nielsen scans. Here’s how it works: A retailer decides that they want to create a private label beer. They have to figure out a price point, style, label, packaging, and POS, not to mention sourcing a brewery that will make the beer and creating a distributor network to get it to the stores. If they are in more than one state, the logistics, regulations, compliance, ordering/inventory, and managing the business become very complex very fast. So many chains opt to outsource all of this to a third party, and Winer Exchange/World Brews is a leader in the category.

More “Import” and Craft Brands are Being Brewed Away From Their Purported Places of Origin Does it matter to the marketplace? “In the past, such marketing drew attacks from competitors claiming false advertising; the beer wars are littered with examples of place-of-origin battles,” recalls E.J. Schultz, citing the example of Miller having somewhat stealthily brewed its own version of Lowenbrau in the states circa 1970. “These days, such complaints are rare; the worst criticism that brewers face is probably hypocrisy, since so many are brewing brands all over the place” to defray shipping costs and diminishing craft capacity. Sales trends make it seem like consumers don’t care much either, says Schultz. The list of “imports” now brewed in the US, are Kirin, Foster’s, Red Stripe, Beck’s, Labatt-Lime, and Bass.

SABMiller Invests $260 Million in Africa Following strong growth in its African division, SABMiller has confirmed a $260 m investment program to fund capacity expansion in its subsidiaries in Uganda, Ghana, Zambia and Tanzania. The company’s growth in Africa trajectory continued in the first half of 2011 to September 30th, with volumes up 15 percent. The growth in the region has been driven by continued investment in diverse product portfolios, enhanced distribution and consumer occasion activations. Beer has grown category share from a low base of per capita consumtion, supported by a buoyant economic environment. SABMiller Africa has seen growth of 34 percent in Castle premium beers (Castle Lager, Castle Lite, and Castle Milk Stout).

Turning Japanese Kirin of Japan has made an offer for the remainder of South American brewer, Schincariol, which is to say the minority part they don’t already own. This will, of course, cement their ownership of Brazil’s number two brewer, but also firmly place all three of Brazil’s top brewing countries under the yolk of large multinationals, including AB InBev and Heineken, which respectively own number one and three brewers, the latter through their Mexican arm, FEMSA.

Tropical Brews of Pennsylvania Diageo is moving production of Red Stripe for the U.S. market to Pennsylvania, where it will be brewed under contract by City Brewing. Ah, to dream of the tropical beaches of Latrobe.

Americans on average eat 18 acres of pizza every day

W h a t ’s N e w Rogue Gives Mom Roses Rogue is celebrating Mother’s Day with the release of Mom Hefeweizen brewed with Oregon Rose Petals from Oregon. This year, give Mom something she really wants: roses and beer! Roses have a long history of being used for fragrance and flavor, dating back several millennia. The most common product is rose water that is made by the distillate of rose petals. It is used to flavor food and also in religious purposes throughout the world. It was so highly valued for its medicinal and flavor properties that the ancient Greeks, Romans and Phoenicians placed as much importance on large public rose gardens as they did on wheat fields and fruit orchards. Dedicated to the Mother in each of us, Mom Hefeweizen with Roses features the likeness of Mo Niemi (1912–1992) whose spirit has indelibly shaped the daily life of Newport, Oregon. Mo, founder of world famous Mo’s Restaurants, was Rogue’s first landlord and surrogate mom in Newport. Rogue Mom Hefeweizen with Roses is available on draft and limited edition 22oz serigraphed bottle. Mom Hefeweizen with Roses will also be available for purchase for Mother’s Day online at

Have Your Wedding At The Micro Hopyard We think our Hopyard is one of the prettiest places in Oregon and maybe the best location for a wedding. Take your vows and start your new life together with an experience you’ll never forget. Spaces for 2012 are filling up. For more information please call Natascha at 503-838-9813, or visit our Weddings page on

Beverage Dynamics Gives the Wink to Pink The Collision of Crazies between Rogue Ales and Voodoo Doughnuts brought home national recognition to these two Oregon companies just weeks after being released. The 27th Annual Beverage Dynamics Advertising and Promotions Awards judged the best advertising, promotion, packaging and merchandising materials in the beverage and alcohol industry. Rogue’s Voodoo Bacon Maple Ale claimed First Place in the New Product Packaging category for the serigraphed pink bottle, with a logo created by Portland, Oregon designer Hagen Moore. The beverage industry’s top brands compete in this competition which is judged by a panel of 8 well-respected members of the advertising, marketing, promotion and design communities. Other entrants into this year’s competition included Jack Daniel’s, Corona, Absolut, Bacardi, Remy Martin, Dewar’s, Beringer, Grey Goose, Chivas and Southern Comfort.

... d i a S y e h T t Wha “It makes a good breakfast beer since it tastes like maple syrup and bacon.” “The Snakes on a Plane of beers - You know what you’re going to get based on the title. It’s worth the adventure and the curiosity for the brave who want to try a beer that is truly unique.” “Since they were working with a bakery, of course, they had to have a baker’s dozen for ingredients.” -Rhapsody in Brew

Rogue Spirits Debuts a New Look As Rogue Spirits races towards its second decade of artisan craft distilling, it unveils a magnificent new bottle design. The new shape is based on the innovative, world class bottling concepts of Rogue Ales, which have garnered more than 60 national and international packaging awards since 2002. Beginning this spring, look for new bottles of Rogue Dead Guy Whiskey and Rogue Oregon Single Malt Whiskey. Then, just in time for summer, the new Rogue Spruce Gin and Rogue Pink Spruce Gin bottles will hit the

The electric chair was invented by a dentist.

shelves. Rogue Spirits’ new look is merely the beginning of our plans for the second decade. Rogue Spirits will introduce other innovations, including new packaging alternatives and additional artisan distilled products. Rogue Spirits is committed to continuing to set the standard for world class craft spirits.

Page 13 —May 2012

FOR SALE Looking for the perfect gift for Mother’s and Father’s Day? Log onto to find great Rogue gifts, including specialty gift boxes for Mom and Dad! Now available at Chatoe Rogue – the Northwest Brew Bar. A lovely line of soap created by Tammie, a local woman from Monmouth, Oregon. She makes the soap using Rogue beer. Each bar is made from all natural ingredients including 4 diff erent Rogue beers: Brutal IPA, Dry Hop Red, American Amber, and Mocha Porter. Some of the bars even have ground up hops in them!

RENTALS Rogue Bed ‘N Beer

Fully furnished apartments above the Rogue Ales Public House on the Bayfront in Newport, OR. Call the landlord for nightly or weekly rental. Pets free, children require deposit.

Rogue Hop ‘N Bed

3590 Wigrich Rd. Independence, OR 97351 The Hop ‘N Bed is Chatoe Rogue’s 100+ year old farm house available to guests for overnight stays and events. Visit for more details. Please contact Natasha Cronin at 503-838-9813 for rates and reservations, or email ncronin@ The James And Franny Coleman Conference Center

GARAGE SALES These are held at our pub locations in Newport, Porttland, San Francisco, Eugene, Astoria, and Seattle. For 2012 garage sale dates visit www.rogue. com or call 503 241 3800.

DELIVERY Can’t find your favorite Rogue Beer or Spirits in your area? We’ll ship bottles or cases to your door! Call 503.241.3800 to place an order.

WANTED HOMEBREWERS who use VSS PacMan Yeast from Wyeast or clone their Pacman from a bottle of Rogue. Brew like a Rogue? Attending NHC conference in MN? E-mail

If you’re looking for a place to hold an event, consider the “old barn” at the Hopyard. This beautifully rustic facility has been converted into a conference center and has already hosted weddings, concerts and other events. We just dedicated it to James and Franny Coleman, pioneers of Oregon and the Willamette Valley Hops industry. The Colemans planted one of the state’s first hopyards in 1867 and the family has been growing hops ever since.




September, 2011

100% PURE


PLACE AN AD! Ads appear in print AND online at E-MAIL 24/7:

In Newport, Oregon where the Rogue Nation World Headquarters are located, diehard surfers like Rogue Nation President Steve Swan know that there are no set schedules for when there will be big waves. They have to watch the ocean and pay attention to the news. There are many factors that affect the conditions of waves so constant vigilance is needed otherwise one might miss the moment. Hops are very similar to big waves. Leading up to harvest there are a variety of factors that can change when harvest occurs from rain, temperature, moisture, etc. 2011 at the Rogue Hopyard was a late harvest, with the final hops not picked until September 9th. Normally, harvest is in August. Rogue encourages all lupilin lovers to stay informed by following the micro hopyard on facebook or reading the Hopyard Almanac at

purchase at

MISSING The Washington Hop Commissioner and Hop Growers of America have issued a BOLO (Be On The Lookout) notice for equipment that was stolen from a hopyard near Moxee, Washington. The list of stolen items includes: 3 sewing machines 2 Reid Instruments moisture probe control boxes without probes (older style) 1 complete unit of the newer style If you should hear of anyone trying to sell these items around the hop industry, please contact the Yakima County Sheriff at 509-574-2500

PORK FEST for our



September, 2011 Micro Hopyard Harvest Big Wave Events

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0.56 ml is lost in a beer drinker’s facial hair

Cyber Rogue Each Christmas I have to bribe friends to bring me Santa’s Private Reserve (my favorite beer of my 52 year lifetime). I work in Altoona, PA, a slightly more progressive beer community than where I live, Johnstown, PA. My friends driving for the Holidays pick my favorite brew up in the confederate states of Maryland, South Carolina and North Carolina. I will probably outlive my friends and would like to establish a pipeline of this coveted brew. Please advise.

My wife came home today with a couple of tall ones - “MoM Hefeweizen” and “DaD’s Black IPA”. We were extremely happy with both of the beers that we wish they came in a half & half six pack.

great beer. And thank you for bringing my favorite team such great luck!

We were so HAPPY about the great tasting Beer we posted a pick of our happy Family.

Thanks for reading!

-Mark Hinton

Here’s to one more victory on Feb. 5th! Cheers!!


Me and my friends were recently detained at the KosovoAlbania border while hiking after we accidentally crossed through a land mine field. After receiving a scolding, the Kosovo police liked my Rogue ball cap so much they agreed to pose for a picture with me. -Rick Stepp


Last week a group of friends and myself backpacked the Rogue River trail from Graves Creek to Foster Bar. After consumption of: and with appreciation for: our two favorite Rogues, we broke out the head lamps and changed the exposure time on the camera to create some great memories. Enjoy the attached picture. -Nick Preston This Summer, I made a trip, rather a pilgrimage, all the way from Asheville, NC to Newport, OR, JUST to visit the Mothership of good beer (in case you were wondering, yes, Rogue!). Rogue beer, specifically the magic they call Hazelnut Brown, was the first beer I had and actually LOVED! Having made the trip down, I understand why. The beer is AWESOME because the people that make it are AWESOME! Enjoyed every minute of my Newport experience, from the beer at the bar, to the food, to the brilliant tour of the brewery! Special thanks to Samantha Sugar for that. -Liz Cyriac

Hey, Rogue! I love your beers, and Dead Guy is my all time favorite beer. I’ve attached a picture of my Halloween costume from this year...Rogue Dead Guy! Thanks for quenching my thirst and inspiring a creative costume! -Sheri McGrath

First off, thank you for existing! I’ve enjoyed your beer since the ripe-old drinking age of 16. Now 25, I’ve been displaced from Oregon to New York but am still loyal Rogue Nation Citizen. Speaking of displacement, around February of 2012, my wife and I will be moving to Qingdao, China. A big change, but I’ve been studying Chinese for 3 years now, the wife for 1 year, and I’m pretty sure we’ll like it. Last year, on a trip to China, I passed through the city of Qingdao. I forget the name of it, but in one large grocery store I shopped at I was amazed and overjoyed to see a veritable altar of Rogue Dead Guy Ale at the front of the store. After a month of subsisting on Tsingtao and whatever pitiful American imports I happened upon, it was a beautiful sight. So what’s the point? First, thank you for being in China! Please...stay there. Secondly, as I mentioned earlier, I’m moving to China very soon. I’m not sure how your business is structured or what your needs are overseas, but if you ever need an extra man with the Mandarin lingo down in the beer capital of China, I would be happy to serve. Finding work in China teaching English is never difficult for a white American, and it will likely pay well. So honestly, I don’t need a job working for Rogue, I just WANT one! I can imagine no better existence as an expat (of the U.S., not Rogue Nation). Thanks again for your work! -Jordan Hi! I’ve been a HUGE fan of your beers for many, many years. In late 2007, I purchased a 6-pack of Dead Guy Ale and watched the Giants play an amazing game against the undefeated Patriots. After that day, I watched every Giants football game of the 07/08 season at the same place, in the same outfit and drinking the same beer. The Giants won the Superbowl! I revived the tradition this year on Dec 24 when the Giants again were looking desperate in their season. I’ve been ONLY drinking Rogue Dead Guy on every Sunday and now the Giants are heading to the Super Bowl again! Just wanted to send a note to compliment you on all the

Women blink nearly twice as much as men.

Page 15 — May 2012

J u st F o r F o o d ie s Taste The Terroir of Rogue In Our New Seafood Menu

Rogue Albacore Horseradish Dip

From the moment we opened our brewery in Newport, seafood and cheese became part of Rogue’s DNA. Our first pub on Bayfront Blvd, with its brewery in the garage, was in the heart of Newport’s seafood district. Our customers were crabbers, shrimpers, processors and fishermen. They wanted beer that tasted good with the seafood they were bringing home and weren’t shy about sharing their opinions with us. So Rogue and Brewmaster John Maier learned how to make it for them. This is why today; all of our Lagers, Porters, Stouts and Ales are designed to pair with seafood.

Skip the mayo. This recipe bursts with the flavors of red pepper, yogurt and the natural juices of Rogue Albacore Tuna.

Years later and little has changed. Our Bayfront pub is at its original location among the processing plants and fishing boats. Fishermen are still some of our most loyal customers. The Brewery was moved across the bay to South Beach where it overlooks the recreational and charter fishing fleets. The best crabbing in Yaquina Bay is right off our dock and productive clam beds of Gapers and Cockles lay next door under the Yaquina Bay Bridge.

Ingredients Two cans of Rogue Albacore Tuna (sold exclusively through our E-store) 2 eight-ounce cartons of plain yogurt 2 tablespoons minced onion 2 teaspoons drained bottled horseradish, to taste 4 teaspoons finely chopped fresh parsley leaves 1 red bell pepper, seeded with membranes removed

Our Brewery is also tucked between Oregon’s famous dairy appellations of Tillamook and Bandon. The first coastal settlers became dairy farmers when they saw that lush, green grass grew here year round. They soon learned to master the art of cheddar making and exported it around the world. Spent grain from our brewery is fed as rumen protein to dairy cows and sheep in the Willamette Valley, and to dairy goats in the Coast Range.

Directions Drain yogurt overnight in a coffee filterlined strainer. Mince the red bell pepper and parsley in a food processor; drain and pat down with paper towels. Add and purée with the two cans of Rogue Albacore Tuna, yogurt, minced onion, horseradish, parsley until the mixture is smooth and salmon-pink. Transfer the dip to a serving bowl and serve with crackers. Four servings.

We created this menu to share more of the terroir of bay, ocean, coast and beer. Buying from local fishermen means putting more money into the pockets of those who helped us build the brand. This is part of our mission, as Mo Niemi told us years ago, to feed the fishermen and support our hometown community. Rogue “feeds the fishermen” in other ways. Beers such as Dungeness Crab Porter and Yaquina Bay Oyster Stout include locally caught seafood in the recipe. We sponsor coastal fund raising events such as The Newport Wild Seafood Weekend, The Gathering Longboard Classic, and The Oregon Tuna Classic. We celebrate our history with seafood and cheese through events like the Newport Seafood and Wine Festival and the Crab, Seafood and Wine Festival in Astoria. Rogue’s Albacore Tuna, Pink Shrimp, Dungeness Crab, Anchovies, and Chinook Salmon are wild-caught off the Oregon and Washington Coasts and the Columbia River. The Pink Shrimp, Dungeness Crab, and Albacore Tuna we serve are from fisheries certified sustainable by the Marine Stewardship Council.

Trick or Treat

Vosges Haut-Chocolate is a gourmet truffle and chocolate company that uses unique combinations of spices, herbs, roots, flowers, fruits, nuts, chocolate and all things obscure to create a luxury chocolate experience. Owner and Chocolatier Katrina Markoff uses original methods of French confectionery she learned while studying at Le Cordon Bleu in Paris to create her eccentric chocolate combinations. In 2008 Katrina discovered a chocolate pairing we always knew was amazing, chocolate and beer.

“After many, many requests for Beer + Chocolate soirees, Katrina Markoff of Vosges Haut-Chocolate has assembled the Beer + Chocolate party in a portable gift box for all to enjoy. Markoff carefully selected two artisan beers from the Rogue Brewery, an Oregon-based master that first charmed Katrina with their Chocolate Stout, then swept her away with just about everything else.” –Vosges Press Release July 2008

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The result was a Caramel Marshmallows & Chocolate Stout gift box and a Mo’s Bacon Bar & Smoke Ale gift box. This year Katrina asked her fans to help her decide which candy bar from a list of six sounded best to them. The candy bar creation that earned the most votes was the one we would have picked too. The Vosges Smoke and Stout Caramel Bar released in October combines Rogue’s Chocolate Stout beer, Alderwood smoked salt, burnt sugar caramel, and 70% dark chocolate into an inebriating “soft oozing caramel encased in deep, dark chocolate.” In Katrina’s words, “this bar has been my obsession this year. It is one of the best things I have tasted in ages”. Moral of the story? Beer for dessert, beer and chocolate, beer and caramel, as long as there’s beer in there we’re happy. “Peace, love, chocolate,” and beer.

Beer is the second most popular beverage in the world, coming in behind tea.

The Gourd Board

From Patch to Batch

kids flocked to the Rogue Pumpkin Patch to pick GYO certified pumpkins

Pick Your Own John Maier packed tons of fresh pumpkins into the brewkettle for Pumpkin Patch Ale. Planting pumpkins by hand is back breaking work – which is why we had some of the young guys do it when we broke ground on Rogue’s 1st Growth, acre sized, pumpkin patch at our Micro Hopyard in Independence. This is GYO the old fashioned way. First you grab a shovel and dig several hundred holes. Then you drop in the seeds, one at a time. Finally, you cover up the holes with dirt on stomp on then. They must have done something right because a couple of weeks later tiny, green sprouts emerged. Over the summer we watched as the sprouts grew into vines, first with tiny yellow flowers, becoming tiny green pumpkins, and ripening

A Gourd Time Was Had By All

into massive orange behemoths by fall. We planted two kinds of pumpkins. One is the GYO Certified Dream variety, a sweet tasting pumpkin that’s similar to the ones traditionally used to create pies, soups, cookies, purees… and beer. When we harvested our half acre of GYO Dream pumpkins in September they were immediately loaded up and trucked 77 miles over the Coast Range to Rogue’s Brewery in Newport. There they were cleaned, chopped and lovingly roasted. Brewmaster John Maier tossed the roasted pumpkin nuggets into the kettle to create our first batch of Chatoe Rogue Pumpkin Patch Ale, available in 22oz bottles, growlers and kegs. in association with Brewpublic’s Killer Beer Week, featured seventeen pumpkin beers and pumpkin cider from thirteen breweries. These brews included two hollowed-out pumpkin “casks” filled with pumpkin beer from Breakside Brewery and Hopworks Urban Brewery. The pumpkin menu had three types of roasted pumpkin seeds, pumpkin curry soup, pumpkin ravioli, pumpkin pie, pumpkin ice cream and a pumpkin cocktail, the Hot Pumpkin Toddy. Killer Pumpkin Fest represented beers from Breakside, Hopworks, Jolly Pumpkin, Laurelwood, Beer Valley, Elysian, New Belgium, Track Town, Nogne, Rogue, Fort George, Natian and Buckman Botanical Brewery.

Armed with a sledge hammer Portlanders took out their frustrations on helpless, orange pumpkins at the Killer Pumpkin Fest held this fall. Fleshy parts flew everywhere but no humans were hurt in the mayhem. For the faint of heart, there was also pumpkin bowling all night. All pumpkins smashed were GYO Certified DREAM pumpkins from the Rogue Pumpkin Patch.

Footage of the event can be found at com/watch?v=g9oU8ycmyGc The Green Dragon has been named by DRAFT Magazine as one of the “Top 100 Beer Bars in America” and is listed by Imbibe Magazine as “100 Best Places to Drink Beer in America.” The Green Dragon is located at 928 SE 9th Avenue, Portland, Oregon.

Back at the hopyard, we were trying to figure out what to do with the half acre of our other variety of pumpkins, gigantic Leroy-o-lanterns. Problem solved. In October we held a huge family style Pumpkin Patch Party. Kids rummaged through the patch, picking out their favorite pumpkins to carve up for Halloween. We also had lawn games, a Family Photo Station, and hauled out the antique hops scale so kids could weigh their newly found prized possessions. As for the parents, they could watch the kids while relaxing on the back porch of the Chatoe Rogue and sampling the debut batch of Chatoe Rogue Pumpkin Patch Ale.


App. Wigrich 2007

“Fresh, intense and simultaneously weightless. The refreshing nose gives way to creamy flavors of ripe grapes and citrus notes with a toasted brioche finish. Drink now through 2030. 60 cases made.” To purchase call 503-241-3800, or visit: Rogue House of Spirits 2122 Marine Science Dr, Newport, OR Rogue Distillery and Pub 1339 NW Flanders, Portland OR

The all-pumpkin affair held at the Green Dragon,

A duck’s quack doesn’t echo, and no one knows why.

Page 17 — May 2012

F a ll H a r v e st

After The Fall Harvest The trellises are now cleared of bines, the Hopyard has been plowed, and we planted wheat as a winter cover crop to protect the soil from erosion.

in Newport. We updated the progress with alerts on - Big wave Hawaiian style - and invited the public to come join us for the harvest.

In the greenhouse, we have begun to experiment with different varieties of GYO Certified hops to use in our Ales, Porters, Stouts and Lagers. Just like our current seven varieties, each will reflect the unique terroir of the Wigrich Appellation.

In the middle of the craziness, brewers Joel and Danny came to the hopyard and grabbed 1000 lbs. of fresh Freedom Hops before they went into the kiln. Racing back to Newport, they handed them over to Brewmaster John Maier who crafted a unique batch of Wet Hop Ale that was available – draft only – at all of Rogue’s Public Houses. Visit one next fall to have a taste.

However, for about two weeks in late August and early September, the Hopyard was a cacophony of men, trucks and tractors. Farm hands were cutting bines, loading them into trucks and hauling them to the on site Micro Processing Facility. As one variety was being stripped, separated, sorted, kilned, cooled and baled – workers were cutting the bines of the next variety. One by one, all of Rogue’s seven varieties of GYO Certified Aroma Hops came off the trellises, through the Micro Processor and on the truck where they were shipped to the Rogue Brewery

Three Centuries of Oregon Hops Not long after Oregon became a state, created a legislature, a system of government, established certain freedoms and the rule of law – our forefathers finally got down to the serious business of making beer. That requires hops. So back in the 1860’s the state’s first hopyard was started near the town of Independence. Three centuries later and the area around Independence is still one of the most important hops growing regions in the world, and the location of the 42 acre Rogue Farms Micro Hopyard. So we couldn’t think of a better place for the Rogue Ales Hop & Heritage Festival than downtown Independence. Thousands came on the last weekend in September to watch the fireworks, see beer being brewed in streets, plus there was a parade, hot air balloon rides, tractor pulls, lawn mower races and pie eating contests. At the Rogue Beer Garden we served up some Chatoe Rogue Wet Hop Ale. In the early 1900’s, hops played a major role in the cultural and economic lives of tens of thousands of Oregonians. For about 50 years, the area around Independence grew more hops than anywhere else. When the call went out for pickers at harvest time, Oregonians came from around the state. After working hard during the day, they partied hard at night – a tradition that continues today. The Fireworks show is one of many attractions at the Rogue Hop & Heritage Festival.


Floor Malting Our Own Rogue’s team of artisan Maltsters have crafted several micro batches of Rogue Dare™ Floor Malt at our Micro Floor Malting facility. Floor-Malting is an extension of our commitment to knowing and letting others know the Terroir, provenance and origin of Rogue ingredients by growing our own. Floor Malting is an old fashioned, 8-day process that includes steeping, germination, raking, roasting, bagging and hands on love 24 hours a day. Malting our own barley in micro batches allows us the independence and freedom to control the variety and roast of our ingredients.

Brewmaster John Maier brews the Good Chit wort at the Rogue Brewery in Newport, OR. The wort is then split – half going to the brew kettle to add hops for Good Chit Pilsner and the other half goes across the parking lot to the Rogue Spirits Distillery, where we will distill the wort to create Good Chit Whiskey, which is then oceanaged in Oregon White Oak barrels for 6 fortnights. “Chit”, by the way, refers to the start of rootlets that emerge from the kernels during germination.


The Rogue Floor Malted Barley is being used to create two unique products: Good Chit Pilsner & Good Chit Whiskey.

Over the past several weeks it became clear that our top rooster, General Tsao, was no longer fit for command. He was overly aggressive with our turkey Tom, Sully and the other Free Range Chicks. One of the realities of life on the farm is that our chickens are not pets. We had to act quickly before one of the other animals was injured. The General is no longer with us.

“I shall endeavor to rule firmly, but fair.” -Cordon Blue


Page 18 — 100% PURE ROGUE

A Change Of Command

Standing by to succeed him is Cordon Blue. Although he’s too young to assume full command of the brood, we expect him to grow into his new role.

@GYOChicken A duck’s quack doesn’t echo, and no one knows why.

Aw a r d s Platinum for Spruce Gin Rogue Spruce Gin took home a Platinum Medal in the 2012 World Spirits Competition. Established in 1957, in Geneva, Switzerland, it is the Largest Beverage Competition in the World.

Growing Our Own Champions All the hard work on the Hopyard paid off. Chatoe Rogue OREgasmic Ale won the Northwest Champion award at the United States Beer Tasting Championships. OREgasmic Ale is brewed with 100% Oregon ingredients, including Rogue GYO Certified Hops & Barley.

Rogue Wins At World Beer Awards Rogue was honored at the World Beer Awards with four World’s Best Awards given to Chatoe Dirtoir, Brutal IPA, Chocolate Stout and Mocha Porter. In order, they were recognized as World’s Best Seasonal Lager, World’s Best Bitter Pale Ale, World’s Best Flavored Stout and World’s Best Flavored Porter.

Rogue Terroir Recognized Internationally The 42nd Annual International Wine and Spirits Competition, held in London, England recognized Rogue Spirits’ quality with 4 medals. Rogue’s Oregon Single Malt Whiskey and Spruce Gin each were named best in class while Dead Guy Whiskey and Dark Rum were each awarded a silver.

Rogue Brings Home The Gold For Oregon Rogue Ales was honored with two Gold medals for Hazelnut Brown Nectar and Smoke Ale at the Great American Beer Festival, held in Denver, Colorado. Rogue Ales Hazelnut Brown Nectar 3,930 beers vied for gold at GABF this year before a blind tasting panel of 167 judges. Rogue took home two of four Gold medals awarded

to Oregon craft brewers. Since 1990, it has won a total 27 medals at GABF competitions.

Wh a t Th ey Sa i d

Grow Your Own is Gold Rogue started the year 2012 off strong with three gold medals at the World Beer Championships for Dad’s Little Helper Black IPA, Chatoe Rogue Good Chit Pilsner and Chatoe Rogue Dirtoir Black Lager. The World Beer Championships began in 1994 and annually judge beers from around the world. Their panel is chosen by the Beverage Testing Institute and are highly experienced, professional guest tasters. All panelists are screened, audited and trained in the World Beer Championships blind tasting methodology. Since the competitions creation, Rogue’s World Class Products have won over 250 medals

Rogue Takes Two Golds at USBTC Chatoe Rogue Dirtoir Black Lager and Old Crustacean were named the Pacific Northwest Champion in the Dunkel Lager and Barleywine category in the United States Beer Tasting Championship’s 18th 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.

Rogue Recognized for Products and Packaging The Beverage Dynamics Advertising & Promotion Awards competition recognizes and honors excellence and creativity in advertising, promotion, merchandising and packaging for the beverage industry. This year Rogue was recognized with 10 awards, including 1st place for Voodoo Bacon Maple Ale for New Product Packaging. Other entrants into this year’s competition include Jack Daniel’s, Corona, Absolut, Bacardi, Remy Martin, Dewar’s, Beringer, Grey Goose, Chivas and Southern Comfort.

Annually Americans eat 45 million turkeys at Thanksgiving.

Page 19 — May 2012

100% Pure Rogue #29  

100% Pure Rogue #29