Drive down Wigrich Road to Rogue Farms this time of year and you’ll always find something new going on.
Posts from the ‘Dream Pumpkins’ Category
We took advantage of the gorgeous weather this weekend to plant this year's crop of Dream pumpkins.
It's amazing to think of how these tiny seeds revolutionized the way we do things at Rogue Farms. We'd been growing our own seven varieties of hops and two varieties of malting barley. But when dropped our first seeds of pumpkins in the soil a few years ago, the GYO revolution took a big leap forward.
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 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.
In the month since we planted our 2013 crop of Dream Pumpkins, we’ve gone from barren ground to one of the prettiest sights we’ve ever seen.
Rows and rows of tiny pumpkin shoots lined up like soldiers on a mission.
We couldn’t be prouder of our Rogue Farms Dream Pumpkins.
After some brilliant sunshine, several days of clouds and rain are coming in to the Rogue Farms Hopyard.
We could use the rain. This is one of the driest spring seasons ever.
So here’s where we stand with our four major crops, the very stuff you’ll be drinking soon in a Rogue Farms ale, lager, pilsner, mead and kolsch.
That picture you’re looking at is our new ten acre pumpkin patch. We just got done tilling the soil and making it ready for planting. All we’re waiting for is the right time, some strong backs, and pumpkin seeds.
The new location is what used to be our Dream Rye field. But we outgrew that spot and moved the rye over by the Willamette River.
The really hard work is yet to come. Just like last year – and the year before – we’ll plant the pumpkins by hand. The rows will be laid out, thousands of tiny holes will be dug, even more thousands of seeds will be dropped into those holes, and then we’ll cover them up. The difference this time around is we’ll plant ten acres this year while before it was just two acres. Planting is scheduled for May, but a specific day is TBA.
We grow our own pumpkins for Rogue Farms Pumpkin Patch Ale. John Maier won’t brew with canned pumpkins, pureed pumpkins or extract. It’s gotta be fresh from the farm.
Here’s some photos from last year’s planting.
The Rogue Farms GYO Dream Pumpkins have been harvested! Rogue Ales Pumpkin Patch Ale will be available worldwide in a new orange painted 750ml bottles in Fall 2012. Rogue is dedicated to saving the terroir of Oregon hops, pumpkins and barley one acre at a time, by growing its own. YouTube Video: http://youtu.be/-ub6NoWXbac
The Rogue Dare Pumpkins have been picked from the Hopyard and have arrived at the Rogue Ales Brewery in Newport, Oregon. Christina, our brewmaster from the Rogue Ales Public House Eugene, has joined in on the fun – washing and cutting open the pumpkins and then chopping them up into chunks in preparation for roasting.
The average Rogue Farms Dream Pumpkin weighs 5 lbs and 5,217 lbs were brought to the brewery from the Rogue Farm. Still covered in dirt, each pumpkin needed to be washed prior to being chopped, scraped, roasted and brewed.
After a thorough cleaning, the pumpkins have their stem removed and are chopped into smaller pieces using the official Rogue Pumpkin Slicer – the machete. Each slice needs to have the pulpy interior removed and leave only the good part, the outer shell of the pumpkin.
The Dream Pumpkins are then roasted in the Rogue Nation Pizza Oven (tray by tray) for about 45 minutes each. After all the pumpkins have been roasted, they are pitched directly into the lauter tun for brewing. We brew the Chatoe Pumpkin Patch Ale with ginger, vanilla bean, cinnamon and nutmeg. Look for it on shelves starting this October. When you grow it, you know it. From ground to glass, patch to batch, Rogue grows its own.