Our friends over at Oregon Beer Growler have a great article this month on how to grow your own hops. It’s aimed at gardeners, not farmers, but check out the photo they used to illustrate the story. They called John the “Original GYO-er.” Click on the image to read the September issue.
When the last bushel of Rogue Farms Dare™ malting barley came in off the field, you could almost hear a collective sigh of relief across the farm in Tygh Valley.
This was our best barley growing season ever. We reaped, threshed and winnowed 1,063,521 pounds of Dare™ and Risk™ malting barley.
But it could just as easily gone the other way. In fact, that’s exactly what’s happening to our fellow farmers just east of here.
Please join us at Rogue Farms this weekend as we celebrate the end of the 2014 Big Wave Hop Harvest!
After four weeks of picking, stripping, sorting, separating, kilning, cooling, and baling our seven varieties of Rogue Farms hops, we now get to relax and enjoy the company of friends for a few hours, or until our next crop is ready to harvest.
Rogue Farms Hop Harvest Festival begins at 12pm with a toast to a nearly 70,000-pound hop harvest.
Join us on a tour of Rogue Farms at 12pm, 2pm, or 4pm. Games including barley sack races, cornhole, bung toss and more throughout the day.
Enjoy live music by The Bluzotix from 2-5pm and visit with local artisans. Admission is free.
There’s plenty going on at Rogue Farms during September and October. We also have Bingo nights, two concerts and a Garage Sale on Columbus Day Weekend.
Please see our events page for more information.
We’re halfway through the hop harvest at Rogue Farms in Independence, Oregon. Our Rebel hops are coming off the trellis wires today and we have three more varieties to pick over the next week.
When that’s done, we’ll have a brief respite and then it will be back to work to bring in our crops of Autumn. Wigrich sweet corn and our neighbor’s hazelnuts are two of the crops grown for Rogue Spirits.
While most of you are enjoying a relaxing Labor Day holiday, we at Rogue Farms are busier than ever.
Two major harvests are coming in at the same time, our Dare™ malting barley at our farm in Tygh Valley and another wave of hops at our farm in Independence.
As farmers, we learned long ago that when the crops are ready we have to be ready to pick them, holiday or not.
We began picking our Rebel and Independent hops this week, the second wave of hops to turn ripe during this year’s harvest season at Rogue Farms.
From bine to brew, Rebel and Independent are two of the seven varieties we grow, pick, strip, sort, separate, kiln, cool and bale on our 42- acre hopyard overlooking the Willamette River in the Wigrich Appellation.
With our Freedom hops already harvested and driven 77 miles to our Brewery in Newport , we have four more varieties to harvest over the next couple of weeks.
Here’s what’s been keeping us busy this week.
We did more field burning over the weekend at Rogue Farms in Tygh Valley, Oregon.
This is an important step in preparing the soil for when we plant our next crop of Risk™ malting barley. Fire sterilizes the soil, killing off weeds, weed seeds and diseases. Burning also helps by converting the left over field stubble into pure minerals we can plow back into the soil to improve its health. What you may call charred straw, we call fertilizer.
We want our Risk barley to have the best possible start when we plant it, probably about a month from now. Beer and Spirits are only as good as their ingredients, so we want to grow the finest proprietary palate of flavors we can.
Mother Nature has a funny way of testing us.
We had just started picking our Freedom hops, one of seven varieties we grow at Rogue Farms, when we got word that our wheat was ripe and ready.
So with pickers in the hop rows and combines in the wheat field, we got to work bringing in two crops at the same time.
The 2014 Rogue Farms Big Wave Hop Harvest starts Wednesday morning here at Rogue Farms in Independence, Oregon.
The first of our seven varieties we’ll pick are our Freedom hops. Don’t be surprised if you see John Maier poking through hop rows or inside the processing facility. John is using some of this year’s Freedom crop (and Yaquinas when they’re ready) to brew Wet Hop Ale. He’ll personally select the fresh cones to bring home with him to our Brewery in Newport.
We’ll picking the remaining six Rogue Farms hops over the next three of four weeks. Hard to believe that after a year of such crazy weather (drought, floods and snow), the hops are healthy, ripe and ready for picking!