At Rogue Farms, we’re always up for trying something new and revolutionary. If someone around here has a good idea, we’ll go for it, even if we don’t know exactly how it will turn out.
A good example of the Rogue way of doing things is our Wigrich Corn. We planted four acres this summer with plans to floor malt and micro malt it at our Farmstead Malt House in Tygh Valley.
Well you know what they say about making plans…
Our four acres of Wigrich Corn on harvest day.
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The harvest of our jalapeño peppers is unlike anything else we grow at Rogue Farms.
With all of our other ingredients, the entire crop is ripe and ready for picking at the same time. We can pick one of our hop varieties in a day. Harvesting a field of our malting barley takes a few days, maybe a week if the weather is bad.
But our peppers? They have a mind of their own.
This summer, we planted three varieties of jalapeños in an acre size patch.
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There’s an old saying that corn should be, “as high as an elephant’s eye” when you harvest it. With elephants in short supply in the Wigrich Appellation, we at Rogue Farms use more traditional ways of determining when our crop of Wigrich Corn is ready to be picked, shucked and shelled.
The answer? Any day now.
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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.
Please join us at Rogue Farms this weekend as we celebrate the end of the 2014 Big Wave Hop Harvest!
The start of the 2014 Rogue Farms Big Wave Hop Harvest as we cut our Freedom bines from the trellises.
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 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.
The harvest begins as we cut the cone filled bines off the trellis wires.
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The 2014 Rogue Farms Big Wave Hop Harvest starts Wednesday morning here at Rogue Farms in Independence, Oregon.
From last year’s harvest. John in the rows of Freedom hops, picking out what he’ll use to brew Wet Hop Ale.
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!
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Drive down Wigrich Road to Rogue Farms this time of year and you’ll always find something new going on.
Every July we make plans for the harvest season at Rogue Farms.
The Risk™ malting barley harvest in Tygh Valley kicks things off mid-month, followed by our seven varieties of hops at our farm in Independence in August. But you know what they say about making plans.
This year, Mother Nature and the 7,140,289 Rogue Farms honeybees decided it was time to shake things up.
“To everything there is a season”, the ancient sage teaches us, and at Rogue Farms we’re coming to the end of one season and starting another.
We just finished planting our jalapeño peppers. This is one of the last crops we’ll put in the ground this year. The planting season is winding down and the harvest season will be here sooner than you think.
Just a couple of years ago we were growing our peppers in small, garden boxes. It was an experimental patch to see how they would do in the soil and climate of the Wigrich Appellation, and how they would taste in our Chipotle Ale and Chipotle Spirit. They turned out so well that we planted a quarter acre last year, and a full acre this year.