pacman yeast – Beck's Beer Blog

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

one of the reasons why i love the rogue website so much is the education offered

Rogue Ales are made with the finest hops and barley malt, free range coastal water and Pacman top fermenting proprietary yeast. Preservative, additives, chemicals: Never! Rogue does not pasteurize its products. Kegs to Go Available!

Rogue Ales are bottled using an oxygen absorbing cap, brown glass for better shelf life, and plenty of malted barley and hops to provide stability.

Specifications

Plato: A description of the ratio of fermentable malts to water.
A quick way to convert degrees Plato to an approximate ABV is to divide Plato by 2.5 (note, this is not exact!)

IBU: International Bittering Units; parts per million of isomerized hop resins in beer, related to the amount of alpha acid of the hops.

Apparent Attenuation: measure of the difference between the original and ending specific gravity after fermentation. Pacman yeast eats a lot of sugar, but leaves complex sugars.

Ingredients

Lovibond: a color indicator-the higher the number, the darker the product.

Malts: Pale malt is always a 2-row blend of #1 Harrington and the rare Klages from carefully selected gene strains, grown on fertilizer-limited, volcanic rich Northwest lands, carefully graded for plump and protein. Speciality grains are generally from small European maltsters.

Hops: Northwest-grown European varieties, hand selected for look and smell, female only, kilned lupulin-abundant herbicide limited.

Yeast: Rogue’s proprietary ale yeast is PacMan. “Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It’s very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60deg.F; once in a while for certain styles I’ll ferment as high as 70deg.F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient.”

– John Maier, Brewmaster, Rogue Ales

rogue juniper pale ale

rogue juniper pale ale
what a great bottle
and a great looking beer!

from the bottle: “a pale ale, saffron in color with a smooth malt balance, a floral aroma with a dry spice finish from whole juniper berries”

food pairing: turkey
13 degrees plato
34 ibus
77 aa
3.2 degrees lovibond
100% pure rogue

yes on the malt balance
yes on the floral aroma
yes on the dry spice finish
quite refreshing
enormous head on the vigourous pour, which lasted several minutes (the head, not the pour)

from the website: “HISTORY

The Turkey was named the official bird of the Rogue Nation in August 2007. To commemorate the momentous occasion, Rogue Juniper Pale Ale was dedicated to “the turkey in each of us.” An axe and the dedication have been added to the serigraphed 22oz bottle and Juniper Pale Ale tap stickers.

The Pilgrims were ale drinkers and most likely enjoyed beer at the first Thanksgiving. Juniper Pale Ale, like all Rogue products preserves water by using more ingredients, contains no chemicals, additives or preservatives and uses Free Range Coastal Water.”

i don’t actually know what juniper berries taste like, but i’m told they’re piney and bitter

so i think i was expecting this beer to be more piney and bitter

or to smell like gin!

but it doesn’t and it isn’t

yes there’s floral notes in there

but they’re not bitter or overwhelming

they’re simply delicious!

i heart rogue

and i heart this beer

i gotta get me another couple of bottles while its in season!

rogue news

A “Wee Heavy” McRogue Returns
NEWPORT, OR, September 10, 2010 – On October 1st, Rogue will bring an old favorite out of retirement after nearly a decade — XS McRogue Scotch Ale.

Unlike most Scottish Ales, which are light in color and body, McRogue Scotch Ale is a hearty brew, deep copper in color, with a caramel aroma, rich malty flavor and a roasted malt background.

McRogue Scotch Ale originally debuted at the 1995 Oregon Brewers Festival. It is made with 10 ingredients: Great Western Harrington, Klages, Beeston Amber & Pale Chocolate & Weyermann Caramunich Malts; Kent Golding and Rogue Micro Hopyard Revolution Hops; Rolled Oats, Free Range Coastal Water and Top Fermenting Pacman Yeast.

Brewing Specifications: 17.5o Plato, 45 IBU, 75 AA, 28.6o Lovibond.

McRogue will be available on draft and in 7-ounce serigraphed “nip” bottles.

McRogue Scotch Ale is brewed using hops from the Chatoe Rogue hopyard in Oregon’s Wigrich Appellation and barley from the Rogue barley farm in Oregon’s Tygh Valley Appellation. Rogue remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

gobble gobble

from the rogue news service:

Quit Wine-ing: Turkey Finds Its Soulmate

Newport, OR, September 10, 2010 – According to Garrett Oliver, author of “The Brewmaster’s Table,” the question most often posed to sommeliers is “What wine goes best with a turkey dinner?” The answer Oliver says, is beer!

Juniper Pale Ale however, does not stop at the Thanksgiving dinner table. In fact, only 29% of turkeys in the United States are consumed during the holiday season; leaving the rest of the year to pair Juniper Pale Ale with turkey sandwiches, turkey burgers, turkey hot-dogs, and turkey bacon.

Rogue’s passion for turkey has been growing over the years. The turkey is now the official bird of the Rogue Nation and Juniper Pale Ale has been selected by the National Turkey Federation as the Best Beer to Pair with Turkey. By this time next year, Rogue plans to induct every single turkey into the Rogue Nation.

Juniper Pale Ale is saffron in color with a smooth malt balance, floral aroma and a dry spicy finish from whole juniper berries. It is brewed with 11 ingredients including Juniper Berries, Crystal, Triumph, Maier Munich, and C-15 Malts; Styrian Golding, Amarillo and Rogue Farm Revolution Hops; Free Range Coastal Waters and Top Fermenting Pacman Yeast. It will be available in 12oz and 22oz bottles, as well as on draft. Brewing Specifications: 13^o Plato, 34 IBU, 77 AA, 3.2^o Lovibond.

Juniper Pale Ale is a 6-time gold medal winner at the World Beer Championships and uses hops grown on our own micro hopyard. The 42 acre hop farm is located in Oregon’s Wigrich Appellation. Rogue remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

Juniper Pale Ale is dedicated to the turkey in each of us.

rogue news

NEWPORT, OR., September 1, 2010 – Rogue Ales’ Santa’s Private Reserve comes equipped with built in nightlights -glistening snowflakes that GLOW-IN-THE-DARK. Dedicated to the Chris Kringle in each of us, Santa’s Private Reserve is brewed in small batches, and available nationwide for the holiday season in serigraphed 22oz bottles and 12oz six packs.

Forget the fruit cake, ties and socks…give your loved ones something they really want for Christmas, like the Santa’s gift set. This pre-packaged holiday gift set includes a 22oz bottle and a stemmed serigraphed glass inside a collectible gift box. Gift set available by calling the Rogue Brewery at 541-867-3660 or at http://www.rogue.com/.

A 2009 World Beer Championship Gold Medal winner, Santa’s Private Reserve is a double-hopped red ale and is a reddish-copper color with a roasty, malt flavor and a well balanced, spruce finish. This holiday elixir is brewed with 10 Ingredients: Carastan 30-37 & 13-17, Crystal 70-80 & Rogue Micro Barley Farm Dare™ & Risk™ Malts; Chinook & Rogue Farm Revolution & Freedom Hops; Free Range Coastal Water and Pacman Yeast.

In the making of Santa’s Private Reserve, Rogue Ales uses hops and barley from our company farms. Rogue’s 42-acre micro hopyard is located in Oregon’s Wigrich Appellation and the Rogue GYO barley farm is located in Oregon’s Tygh Valley Appellation. Rogue remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

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.”

rogue wire service

fresh off the rogue wire service:

OUR BEER. OUR BARRELS. OUR NUTS. OUR JOHNS

NEWPORT, OR, August 10, 2010 – In their third collaborative effort of 2010, Rogue Master Brewer John Maier and Rogue Master Distiller, John Couchot, are releasing John John Hazelnut Brown Nectar. This unique ale consists of Rogue Hazelnut Brown Nectar aged in Rogue’s Hazelnut Spiced Rum barrels.

To craft this exceptional brew, John Couchot first distills Rogue Hazelnut Spiced Rum and ages it in white oak barrels, allowing the barrels to soak up the subtle flavors of Oregon hazelnuts, vanilla and spices from the rum. When the rum is finished aging, the barrels are emptied and John Maier immediately fills them with Hazelnut Brown Nectar. After approximately 6 months of ocean aging, this unique ale is ready.

John John Hazelnut Brown Nectar is made using hops from Rogue’s Hopyard and barley from the Rogue barley bench. Its 13 ingredients are Harrinton, Klages, Brown, Carastan 13/17, Crystal 70/80, Crystal 135/165, Beeston Pale Chocolate & Rogue Micro Barley Farm DareTM Malts; Saaz, Rogue Micro Hopyard Revolution Hops; Hazelnut Extract, Free Range Coastal Water, &Top Fermenting Pacman Yeast.

Rogue’s 42 acre micro hop farm is located in Oregon’s Wigrich Appellation and the Rogue GYO barley farm is located in Oregon’s Tygh Valley Appellation. Rogue remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

Rogue’s Brutal Bitter

while at hidden the other night, my tastebuds were tingled by Rogue Brewery’s Brutal Bitter.

it pours with an awful lot of head, and stays a bit hazy even after it warms up a little. offered in 650mL bottles, it didn’t say what its alcohol volume was, but judging by our lack of addle-brainedness, we figured it wasn’t outrageously high! 15 degrees plato, 59 IBUs, 14.2 degrees Lovibond and just 7 ingredients: 100% floor-malted maris otter, cara vienna, cara wheat malts; crystal and rogue farm willamette hops, free range coastal waters and top fermenting pacman yeast. no chemicals, preservatives or additives. suggested food pairings are beef and bbq.

they say: “Dedicated to Justin Fisch, the “Shade Man”. An imperial style bitter using exotic traditional floor malts, a hoppy citrus flavor with a stupendous hop aroma. Hedonistic!”

definitely has a hop aroma, its smooth and very easy-drinking. not particularly bitter and makes a great session beer. we like it, we really like it!

“that’s a fine summer beer”, says alison
“its better to be brutal”, says i

the website says:

“2007 World Beer Championships—Gold

2006 World Beer Championships—Gold

2005 World Beer Championships—Gold

HISTORY

i love the rogue brewery!
it may actually be the first craft brew i ever tried, before i knew what craft brewing even was. i was in texas and got taken to the larger than imaginable local grocery store, where they had an entire aisle of hot sauce and two aisles of beer – it was heaven! the dead guy label caught my eye and was the only memorable beer among the mixed six-pack i picked out.
since that day i have never been disappointed by a rogue beer.

and the brutal bitter was just what the doctor ordered the other night (well, okay, it was me who ordered it, my doctor doesn’t actually approve of my beer drinking, but you know what i mean…) to wash all my cares away. subtle, delicious, refreshing. thumbs way, way up!