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/.

rogue

rogue news:

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

from rogue‘s wire service:

INDEPENDENCE, OR, August 19, 2010 – Rogue celebrates the rivers, lakes, streams, ponds and creeks of Oregon with the release of Chatoe Rogue Creek Ale. Creek Ale is a Belgian style Kriek Ale dedicated to the Willamette River that runs along the eastern edge of the Rogue Hopyard.

Creek Ale is brewed with First Growth Oregon hops and malt from Rogue’s own micro hopyard and barley bench. The Rogue barley bench is located in Oregon’s Tygh Valley Appellation and Rogue’s 42 acre hopyard is located in Oregon’s Wigrich Appellation, where Rogue currently grows seven different hop varieties. Rogue remains dedicated to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

The brew contains 8 ingredients: Wheat, Rogue Barley Farm DareTM and RiskTM Malts, Rogue Hopyard Revolution Hops, Montmorency Cherries, Pacman & Belgian Yeast and Free Range Coastal Water. It is the fourth in the Chatoe Rogue family, following Dirtoir Black Lager, Single Malt Ale and OREgasmic Ale.

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. Creek Ale will be on the shelves October 1st.