Category: oregon

ace of spades

stacy picked us up some hopworks’ ace of spades the other day
she was worried that at $15 a bottle the store wouldn’t want to bring many bottles in
and if they didn’t sell that we’d be stuck having to buy them all
never fear!
this is the good stuff – people like it and people will buy it!!
in fact, they have to order more now because they sold all the previous stock

what did she think of it when she finally tasted it?
“let me tell ya, it was a like a back hand to the mouth, make my molars quiver in delight… sock it to me kind of heaven… worth every penny!”

photo credit:  stacy buster

ace of spades is an imperial ipa, 21.5 og, 9.5% abv and over 100 ibus
oh yeah, and its organic!

rogue farm

i am a total geek
i am excited by this crop report
hops, growing hops!
and all sorts of other great agricultural stuff
i feel kinda like les nessmann with the hog report!!

Rogue Nation Department of Agriculture
CROP REPORT
June 2011
Rogue Farms Micro Barley Farm,
Tygh Valley, Oregon:
Barley:
RiskTM 2-row winter malting barley is fully grown and filling out the kernels. Color recently changed from green to rusty brown. Rains delayed the planting of the DareTM 2-row spring malting barley. But recent sunny weather is helping them grow, they’re now almost a foot tall. Total acres planted down slightly from last year.

Crop:  RiskTM 2-row winter malting barley
Acres in Production:  95
Estimated Harvest:  475,000 pounds

Crop:  DareTM 2-row spring malting barley
Acres in Production:  90
Estimated Harvest:  450,000 pounds

Micro Floor Malt House: We lost a 2,000 pound batch of 2-row floor malt when the kiln malfunctioned during the first weekend of June and had to dump it. This has delayed the release of our Floor Malt Whiskey. For the rest of the month, we will floor malt another ten, 2,000 pound batches. We’re also malting several batches of 6-row barley for Oregon State University.

Rogue Farms Micro Hopyard,
Independence, Oregon:
Hops:
As of June 1, the hop bines are four feet high and growing almost a foot per day. By the end of the month they’ll have climbed to the top of the trellises and started spreading out across the wires. Look for flowers to follow, turning to cones by late July.

Crop:  Alluvial Hops
Acres in Production:  5

Estimated Harvest:  8,000 Pounds

Crop: Freedom Hops
Acres in Production:  10 
Estimated Harvest:  16,000 Pounds

Crop:  Independent Hops
Acres in Production:  5
Estimated Harvest:  8,000 Pounds

Crop:  Liberty Hops
Acres in Production:  5
Estimated Harvest:  8,000 Pounds

Crop:  Newport Hops
Acres in Production:  5
Estimated Harvest:  8,000 Pounds

Crop:  Rebel Hops
Acres in Production:  5
Estimated Harvest:  8,000 Pounds

Crop:  Revolution Hops
Acres in Production:  5
Estimated Harvest:  8,000 Pounds

Pumpkins: An acre sized pumpkin patch was planted late May. Small shoots have emerged. Growing two varieties, a sweet baking pumpkin and a jack-o-lantern variety.

Berries: Looking healthy despite the rain. Raspberries should be ready to harvest by the end of the month, Marionberries in July.

Free Range Chickens: We’re raising eight varieties of chickens this year; Golden Laced Wyandots, Ostralorps, Dark Brahmas, Blue Andalusians, Splash Andalusians, Barred Rock, Buff Orpingtons, Delawares. Chicks born early May are now about a month old, losing their fluff and growing feathers. At about one-quarter of their adult size, they’ll be mature enough to lay eggs starting September.

Herbs: In June, we’re planting an herbal garden to grow Woodruff, Chamomile, Lavender ingredients for our beers and spirits.

Hazelnuts: We get our hazelnuts from a neighbor’s orchard just down Wigrich Road.

Rogue Farms Hops Cheese
GYO Certified
A new farm product this year is a series of cheddar cheeses made with the hops grown on our Micro Hopyard. Crafted in collaboration with artisan cheese maker Rogue Creamery of Central Point, Oregon. Hop leaves are de-stemmed, chopped fine, steeped and mixed into the curds. A Rogue Farms Freedom hops cheddar and Freedom hops TouVelle were released in June.
NOTE: Subscribers to the Rogue Department of Agriculture Crop Report are invited to visit the Micro Hopyard, now open daily during the summer. Contact Natascha at 503-838-9813 to schedule a tour. And join us in September for the Rogue Ales Hop and Heritage Festival, celebrating three centuries of hops growing in Oregon.

Rogue Ales and Spirits Seafood Report,
Newport, Oregon

Dungeness Crab: Newport crabbers are reporting a successful season. Since the opener on December 1, more than 7.4 million pounds of Dungeness crab were landed at Newport. That’s 500,000 pounds more than for all of last year’s season. Crabbing harvest peaks in December – February and we’re now entering a summer season of limited catches that ends August 15.

Bay Shrimp: Newport’s Bay Shrimp fishery is off to a very strong start. More than 3.39 million pounds of shrimp were landed in Newport since the season began in April. That’s almost twice as much shrimp brought in during the same two month period last year.

Chinook Salmon
Commercial: 31,384 pounds landed in Newport as of June 1. Harvest off Central Oregon began in April and continues until July 9. Resumes July 17 – August 31, and then October 1 – 31.
Sport: Ocean fishing continues through September 30. Fall fishing on Yaquina River (mouth to Big Elk Creek) runs August 1 – December 31.

Coho Salmon
Commercial: Season begns July and runs through early September.
Sport: Summer ocean fishing runs July 2 – August 13. Fall season is Thursday through Saturday, September 1 – 10. Fall fishing on Yaquina River (mouth to Big Elk Creek) runs September 15 to November 30.

Halibut
Commercial: Two day season, June 29 and July 13.
Sport: All depths season off Newport runs June 9 – 11 with back up dates of June 23 – 25. Nearshore season continues through October 31, or until quota is met. Sport fishermen have landed 20,476 pounds of halibut in Newport for 2011.

Albacore Tuna
Season opens June and runs through October.

Join us! Stay overnight in the Rogue Hop ‘n Bed on the Micro Hopyard, or at the Rogue
Bed ‘n Beer on the Historic Bay Front in Newport.
For more information visit our Farmer’s Almanac page at http://www.rogue.com/.

bellingham and saraveza

from b.c. beer blogger, a guest post about the bellingham beer scene and the lack of b.c. presence down there
at least they get the howe sound!

and saraveza offers a beery mother’s day with lisa morrison:
Join Lisa Morrison, the Beer Goddess , and Sarah Pederson of Saraveza for a unique Mother’s Day event. Help your mom discover her perfect craft beer and cheesecake pair (or just come and tell your mom about it later)! Enjoy samples of 6 savory and sweet cheesecakes made by local bakers & brewers (including Hair of the Dog, Block 15 & Alaskan) as well as 8+ craft beers. Lisa will also be signing copies of her newly published book, “Craft Beers of the Pacific Northwest: A Beer Lover’s Guide to Oregon, Washington, and British Columbia”.

$30 per person. Space is limited, purchase your spots now at Saraveza! The event takes place in Saraveza’s back room @ 5433 N Michigan Ave.

The event proceeds go to Pink Boots Society, a non-profit Portland-based organization that supports and promotes careers in beer for women.

deschutes

upcoming deschutes events in bend, oregon:

St. Patrick’s Day Dash
Bend Pub
Sunday, March 13th
Race begins at 10:05am

GET YOUR GREEN ON! Deschutes Brewery and Mt. Bachelor Rotary Club join forces for this inaugural event. The dash begins at our Bend Pub and ends with a post-dash party on our warehouse lawn. Don’t forget to WEAR YOUR GREEN because there will be prizes for “Best Wearing o’ the Green” and “Best Costume”. To register go to: http://www.bendstpatsdash.com

and the proceeds will benefit Grandma’s House.

Packet Pick-Up & Pre-Party in the parking lot next to the Bend Pub on Saturday, March 12th from 2-6PM. Specialty menu items, complimentary passed appetizers and tasty Deschutes Beer on tap!

3rd Annual Chocolate Beer Dinner
Deschutes Brewery Mountain Room
Saturday, March 19
6 – 10 PM

Chocolate is often referred to as a gift from the gods. At Deschutes Brewery, it is no different. Each of the five courses will include…you guessed it…chocolate, and will be paired with one of our specialty hand-crafted brews.

This year’s menu is sure to please and make you realize that chocolate isn’t just for dessert any more!

Passed Appetizer – Goat Cheese “Truffle”
chevre mixed with lemon zest, crushed cocoa nibs and hazelnuts rolled into “truffles” and dusted with cocoa powder. Paired with Cherryweiss.

Passed Appetizer – Ancho Cocoa Pan Seared Scallop atop a Yam Crisp Topped with Crème Fraiche. Paired with Cherryweiss.

Seated Appetizer – Chocolate Gnocchi with thyme braised pears, pancetta crisp on a bed of oregonzola cream. Paired with Cherryweiss.

Salad – Cocoa nib salad
Spring mix with roasted fennel and onions, orange segments and cocoa nib orange/ tangelo vinaigrette. Paired with a Nitro Irish Chocolate Stout.

Entre – Lamb shank
Pan seared lamb shank braised with obsidian stout and unsweetened chocolate, served with natural jus, roasted fingerlings and roasted beet and microgreen wilt. Paired with Aphrodite, a Chocolate Fig Stout.

Dessert – Maple bread pudding and chocolate bacon toffee gelato served with a chocolate dipped phyllo crisp. Paired with Black Butte XXII.

$70 per person (includes beer, five-course dinner and gratuity). Purchase your tickets below!

To purchase tickets, go to:www.deschutesbrewery.com/chocolate