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Posts from the ‘Beers’ Category

Wheat Harvest Begins

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.

Wheat Harvest August 2014 1

Reaping, threshing and winnowing our five acre field of wheat.

Please click on the photo to continue reading

From Dare Barley To Yaquina Hops, Rogue Farms Crop Report

The season of harvesting our beers and spirits is just getting started. Read all about it by clicking on the image below.

crop report cover for blog

Rain, Rain Go Away

Big thunderstorms moved in overnight at Rogue Farms in Tygh Valley, Oregon, forcing us to hold off harvesting our Risk™ malting barley.

Maybe we’ll be able to resume this afternoon, maybe tomorrow or the next day. It’s all up to Mother Nature.

We can’t harvest wet barley. Too much moisture in the grain when it’s stored in the silo can lead to all sorts of problems ranging from fungal disease to spontaneous combustion. You read that right. Wet grain can get so hot all on it’s own that it will suddenly burst into flames.

Storm clouds over our fields of Risk malting barley, where we were supposed to be harvesting.

Storm clouds over our Risk™ malting barley. This is the field we hope to harvest today.

But that’s the least of our troubles this time of year.

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Going With The Grain

Ever wonder what happens when we're done floor malting, micro malting, smoking, roasting and mashing our barley, wheat and rye?

We don't like seeing anything go to waste, so we give away our spent grains to farmers near the Rogue Brewery in Newport, Oregon.

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Flower Power For Our Honeybees

This is the greatest time of year to be a Rogue Farms honeybee.

We’re in the middle of the summer nectar flow, when gazillions of wildflowers, blackberry flowers and clover fill the fields surrounding our farm.

It’s the honeybee’s version of an all you can eat for free buffet. But for our bees, that’s not good enough.

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Estate Grown Hops

We’re about a week away from the summer solstice, aka the longest day of the year.

On June 20th, the sun will rise over Rogue Farms at 5:25am and won’t drop below the horizon until 9:02pm. 15 hours, 36 minutes and 31 seconds of daylight.

This is when is our hop bines go into overdrive. Long periods of daylight trigger the natural hormones within hops that cause them to grow several inches in a day, several feet in a week. You can literally watch the hops grow.

So how’s this year’s crop coming along?

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From Ground To Glass

The next several days are going to be stunning at Rogue Farms in Tygh Valley. Lots of sun and warm days in the upper 40′s and 50′s.

Which means it’s time for us to get to work.

This morning we began plowing, discing and harrowing the 100 acres of fields where we’re going to seed this year’s crop of Dare™ malting barley.

Plowing 2

Plowing breaks up the sod and field debris that’s left over from last year and pushes it back into the soil.

We want to give our Dare™ seeds the best start possible on the growing season. So we plow, disc and harrow to break up the clumps of dirt and sod into smaller and smaller pieces, and to return left over field debris back into the soil where it breaks down into natural humus. When we’re done the soil will be smooth, easy to plant, and full of nutrients.

Discing and Harrowing

Here’s what our fields look like after weeks of plowing, discing and harrowing.

While that’s going on, we’re also inspecting our irrigation system, making repairs, and moving the big wheels into place.

Irrigation Wheels Risk Barley Oct 2012 web

Irrigation wheels in a field of Rogue Farms Risk malting barley.

If Mother Nature continues to cooperate, we’ll plant our Dare™ malting barley during the first half of April. Rogue Farms Dare™ barley is a spring variety that grows quickly during a season that lasts about four months. So mark your calendars for late July or early August. That’s when we expect to harvest this year’s crop.

From there, we’ll send it to the Farmstead Malt House where we’ll floor malt and micro malt the grain in small artisan batches. Then we send the bags of malt to the Rogue Brewery in Newport where we’ll smoke and roast it into a variety of flavors for Brewmaster John Maier. Dare™ barley and Dare™ malts are just of the proprietary palate of flavors we grow here at Rogue Farms.

The journey from ground to glass isn’t fast and it isn’t easy. But as agri-fermenters we believe growing, malting, roasting and smoking your own barley makes a difference that you can taste in every bottle of Rogue Ales and Spirits.

Please join us at Rogue Farms this spring as we begin another season of growing beers and spirits.

roguefarms grow the revolution

Rogue Spirits Named Distiller Of The Year

Rogue Ales & Spirits has been selected as Distiller of the Year by the largest spirits competition in the industry, The World Spirits Competition, held annually in Geneva, Switzerland.

Please visit our craft distilleries in Portland and Newport, Oregon.

Left: John Maier harvesting the barley for Rogue Spirits at our farm in Tygh Valley, Oregon. Right: We distill our spirits in a handcrafted copper Vendome still at Rogue Spirits in Newport, Oregon.

Left: John Maier harvesting barley for Rogue Spirits at our farm in Tygh Valley.
Right: We distill with a handmade copper Vendome still at Rogue Spirits in Newport.

Coverup At The Hopyard

We're going to let you in on a little secret. We just planted barley in our hop rows at Rogue Farms in Independence, Oregon.

We are not replacing our beloved hops with barley.

Instead, this is about the terroir of the Wigrich Appellation and the wonderful alluvial soil where we grow ingredients for our beers and spirits.

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Farm Fresh, From Patch To Batch

Sugar Punkins 9.8.11 (5) webWe could not have asked, prayed or even begged for better pumpkin growing weather this summer at Rogue Farms. Our six acres of Dream pumpkins produced a bountiful crop that’s wonderfully sweet.

And as if she had a point to make about who’s in charge here, Mother Nature decided this year’s harvest would be ready three weeks earlier than last year.

So how you do make farm fresh pumpkin beer from real pumpkins? Here’s how we do it at Rogue Farms.

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The Cocktail Challenge

Our attempt at mixing, drinking and tinkering aka getting drunk and feeling fancy

east happyland beer garden

Gardening hops, grains, vegetables, and brewing beer in South Louisiana. And they said it couldn't be done....

A Pub With Brick Walls

~the literary side of craft beer~

Grow More Hops!

Locally brewed beer deserves locally grown hops!

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