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 barley for Rogue Spirits at our farm in Tygh Valley.
Right: We distill with a handmade copper Vendome still at Rogue Spirits in Newport.
Everyone who comes out to the Rogue barley farm in Tygh Valley remarks about how beautiful it is.
Mt. Hood. The wildlife. The amber waves of barley. But in fall, the farm is especially stunning.
Please enjoy these photos of some of our favorite scenes this fall.
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.
When 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.
There 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
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.
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.
This year’s crop of apples and cherries at Rogue Farms in Tygh Valley, Oregon may be a total loss.
Our orchards were hit hard by several nights of below freezing temperatures, severely damaging the new blooms and buds of the cherry and apple trees.
And considering what happened to the rye at our farm in Independence – it’s a week of tough news – and it’s only Tuesday.
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.
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.