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Posts from the ‘Malting Barley’ Category

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

The First Sign Of Beer

When we say beer and spirits begin in the dirt – this is what we’re talking about.

Here’s our first look at the Rogue Farms 2014 crop of Risk™ malting barley which we planted last fall. The shoots are just barely sticking out of the soil, a couple of inches tall at most. That’s normal for this time of year.

They won’t start growing for another few weeks.

More importantly the new crop looks healthy. A nice green color and no signs of damage.

Barley Shoots 3

We were also checking on soil moisture. After one of the driest years on record, a lack of moisture could have been a real problem. But Mother Nature was generous this winter, giving us plenty of snow and rain. We figure we have enough moisture in the soil to get us through spring, the time of year when barley needs it most.

barley in hand

A close up look at young barley. See how the roots are almost as long as the shoot? During winter, barley grows down instead of up.

As for our crop of Rogue Farms Dare™ barley, we have to wait a couple of weeks before we start plowing, discing and harrowing those fields. They’re too wet to work right now. Our tractors and gear would get stuck in the mud. We’d rather be starting the field work sooner, but no complaints. Too wet is a better problem to have than too dry.

Plowing the field of Dare barley in previous years.

Plowing the field of Dare barley in previous years.

In less than six months, those tiny shoots of Risk™ malting barley will be tall, brown and ripe. We’ll harvest the grains, then floor malt them and micro malt them in our Farmstead Malt House here on the farm. Then we’ll truck the malt to our Brewery in Newport where Brewmaster John Maier will mash them into future batches of Rogue Ales and Spirits.

Risk™ and Dare™ malting barley are just two of the ingredients in the Rogue Farms proprietary palate of flavors. But like everything we grow, they start in the dirt.

Please join us at Rogue Farms this spring for another season of growing beer and spirits.

roguefarms grow the revolution

Barley Blanket

Winter is off to a cold start at Rogue Farms in Tygh Valley, Oregon.

We had that cold snap early in December when overnight lows dipped into the single digits – about 20 degrees colder than normal.

And then, two weeks ago, the thermometer outside the Farmstead Malt House registered a bone chilling -15ºF.

It’s a good thing that, along with all the cold weather, we got plenty of snow.

Read more

Earth, Beer And Fire

Fire is part of the natural cycle here in the fields and forests of Eastern Oregon. Fire burns off excess undergrowth, kills off old and dying trees and plants, leaves a clean slate for life to begin anew.

This year we used fire as one of the tools to prepare the field where we'll plant next year's crop of Risk™ winter malting barley at Rogue Farms in Tygh Valley.

Fire helps us grow better barley and, we have to admit, is strangely beautiful to watch.

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Breaking Ground

Moon Over Tygh RidgeWhen we think of fall, we think of the harvest and the celebration of Thanksgiving.

But for Rogue Farms, fall is also the start of the beer growing season.

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Rogue Farms Barley Harvest Resumes Despite Wildfires

Blackburn Fire 2 ODF Photo by Chris Friend cropThere are two things we worry most about this time of year at Rogue Farms in Tygh Valley, Oregon – wildfires and storms. Either one could wipe out a crop in a matter of minutes.

This weekend, we got a taste of each. Read more

The Rogue Farms Barley Harvest Begins!

Just 11 months ago they were tiny seeds in the ground.

But now, thanks to some hard work and nurturing from Mother Nature, the 2013 crop of Risk™ malting barley is golden ripe and ready.

The Rogue Farms barley harvest is underway. We have taken another step in the journey from ground to glass.

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Hot Times At Rogue Farms

The heat came on this week at Rogue Farms in Tygh Valley, where we grow 200 acres of malting barley.

Several days in the mid-90’s will keep you busy, especially when the Dare™ spring barley is in the kernel filling stage. Barley drinks a lot of water when the kernels are filling. With no rain in sight, we were busting our backs keeping up with irrigation.

The Risk™ barley is easier to take care of. Most of the heads have turned brown and soon we’ll want to turn off the water so it ripens better.

In the meantime, we have to keep our eyes on the weather. Two things this time of year can ruin a crop.

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Knee High In Hops And Other Beer Growing Tales

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.

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Farmstead India Red Ale

Farmstead Brewery Josh Cronin

Josh hard at work making beer.

If you’re a fan of big hoppy red ales, then get ready for the newest creation from our Farmstead Brewery.

Farmstead Brewer Josh Cronin brewed an India Red Ale just the other day, using 2-row malt made with the barley we grow at Rogue Farms in Tygh Valley, and Alluvial Hops we grow here at the Rogue Hopyard. Other ingredients include ale malt, crystal and carafa 2.

Any day now, Josh will remove the beer from the fermenter and age it for a couple of weeks before it goes on tap at the Chatoe Rogue Tasting Room. If you can’t make it here to the Hopyard, then look for it at Brewer’s Memorial Ale Fest in Newport, Oregon, May  17th – 18th, or at Frogs & Dogs at the Issaquah Brewhouse, July 6th – 7th.

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