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.
We 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.
The day we’ve been working for is here. The 2013 Rogue Farms hop harvest starts today with our Freedom Hops. They were the first of our varieties to grow cones this spring and the first to be ripe enough for picking.
John Maier is coming to personally set aside some of the Freedom Hops for this year’s batch of Wet Hop Ale. We’ll stuff the cones into burlap bags, load them into the truck, and then John will haul them back over the Coast Range to the Brewery in Newport where he’ll put them in the Wet Hop Ale kettle. From bine to brew in 2 hours and 17 minutes. Now that’s fresh.
But before we can pick a single bine, we’ve got to make sure all the picking and processing equipment is in ship shape.
Five more hours a day, five more reasons to visit us at Rogue Farms in Independence, Oregon.
See our Hours and Directions page for more information. Come watch the hops grow!
The arrival of turkey chicks is always a surprise here at Rogue Farms. They just show up one day, seemingly out of nowhere.
That has to do with the secretive habits of our hen Juniper. She disappears every now and then, sometimes returning with chicks and sometimes not.
This week, she came back with four cute, tiny fuzzballs.
No one likes a dull revolution.
And to make sure the Rogue Farms Grow Your Own revolution never gets dull or flavorless, we planted our first crop of jalapeño peppers.
240 plants. One-quarter acre. We dug each hole and planted each pepper pot by hand.
Beer begins in the dirt.
We were reminded of that this week when we planted our new variety of aroma hops here at Rogue Farms. No fancy hop planting equipment to do the job for us. Just a bunch of shovels, hole digging, and a ton of dirt.
What says “Oregon” more than craft beer? How about Salmon? Combine these two great flavors of the Pacific Northwest and now you’ve got something special. Which is why Rogue Farms Salmon Bakes are one of the most popular events of the summer.
This is not just any salmon. It’s fresh caught Chinook from the Columbia River, harvested by Native Americans who come to the Farm and bake it the traditional way over hot coals. Plus you get a great selection of Rogue Farms beers to enjoy while relaxing among the Rogue Farms hops, rye, pumpkins, jalapeños, roses, turkeys, chickens and potbellied pigs.
The first Salmon Bake of the summer will be Sunday, June 9th. We suggest ordering your tickets ahead of time. For more information take a look at the poster.
We need rain at Rogue Farms. Days of steady rain last week – with more to come in the forecast – is welcomed after one of the driest spring seasons on record.
But that Saturday hail and wind storm we could have done without, especially after we saw what it did to our Field of Dream Rye.
We’re going through a bunch of growth spurts this year at Rogue Farms Hopyard. More pumpkins, more rye and a new variety of hops called Yaquina.
So why not our jalapeños? If you like beer and booze with a bite, we’ve got some news for you.