rogue brutal bitter

i do love me some rogue
and the brutal bitter is no exception

do i have tasting notes?
nope, can’t find them
quite possibly didn’t make any
so why am i posting about the brutal bitter without notes?
because i happened to do a tasting of it the other night and took a photo
don’t want to waste a perfectly good photo…  that would be tragic
so i’m gonna just say that it was yummy and i’ll for sure have it again
maybe you’ll get notes then
maybe not

from the website:
Style: Bitter       Food Pairing: Beef, Seafood

Tasting Notes:

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

6 Ingredients: Malts: 100% Floor-malted Maris Otter, Cara Vienna, Cara Wheat. Hops: Crystal. Yeast & Water: Rogue’s Pacman Yeast & Free Range Coastal Water.

HISTORY

Dedicated to Justin Fisch, the Shade Man, and the official beer of the Rogue Nation. Brutal combines Oregon hops with English Malts. The Oregon grown Crystal hop is a triploid variety developed from the German Hallertau aroma hop variety with contributions from Cascade, Brewers Gold, and Early Green. Crystal is the only hop used in brewing Brutal and it provides a massive amount of aroma without dry-hopping.

rogue news

from rogue brewery:

“One Ton of Hops

INDEPENDENCE, OR, September 1, 2010 — Rogue Ales has begun our annual harvest of GYO Certified hops from the Rogue Farms Micro Hopyard in Oregon’s Wigrich Appellation. We honor our cultivation, growth, and harvest by using 5 different varieties and 2,200lbs of fresh hops from our 42-acre farm to create this year’s Chatoe Rogue Wet Hop Ale.

Like any farmer sowing seed in soil, the success of our hops lies a great deal in the hands of Mother Nature. Master Brewer John Maier had planned to add a sixth variety to the brew, but our Alluvial Hops did not produce this year.

After being cut from the trellises, the hop cones are separated and loaded into 250lb burlap sacks, driven 77 miles to the Brewery in Newport, OR, and immediately pitched into the brew kettle. Total elapse time: approximately 2 hours, 17 minutes.

Due to the massive quantity of wet hops used in the brewing process we create three small batches, and then blend them to form our Wet Hop Ale.

– Batch One August 23: 250lbs of Revolution Hops and 250lbs of Liberty Hops

– Batch Two August 24: 500lbs of Freedom Hops and 250lbs of Independence Hops

– Batch Three August 26: 1,000lbs of Rebel Hops

Wet Hop Ale is brewed with 11 ingredients: Carawheat, Carafoam, and Rogue Micro Barley Farm Dare & Risk Malts; Rogue Micro Hopyard first growth Freedom, Revolution, Independent, Rebel, & Liberty Hops; Pacman Yeast & Free Range Coastal Water.

Wet Hop Ale will be available in select markets on October 1st, 2010. Rogue remains dedicated to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

For more information on Chatoe Rogue releases, Tasting Room hours, Hopyard tours, or overnight stays at the Hop ‘n Bed, please contact the Rogue Department of Agriculture at 503.241.3800.”