Portland, Oregon takes its rightful place as the Beervana when thousands of craft beer pilgrims arrive next week for the 2015 Craft Brewers Conference.
But for the full Revolutionary craft beer experience, come to Rogue Farms in Independence, Oregon - the Historic Hops Capital of the World.
Is it too early to think about Pumpkin Beer? At Rogue Farms, we don’t think so.
Today, we’re releasing Pumpkin Savior, a spring pumpkin beer made with real pumpkins. No cans, no puree, no extract.
How’d we do it? Find out in our new special report.
How does a weed become an aromatic ingredient for beer? The secret is string.
Join us for our final blow out party of the year, Hops, Hogs & Holidays, this Saturday at Rogue Farms in Independence, Oregon.
It’ll be a day of Holiday crafts, live music, a visit by Santa and we’ll wrap it up with a big ham feast. Please see below for more information, or call Rogue Farms at 503-838-9813.
Our friends at the Grand Hotel in Salem, Oregon are helping us spread the word about the GYO/DIY Revolution. Click on the image to read what they said about Rogue Farms and be sure to vote for us in the USA Today/10Best contest for Best Brewery Tour.
We’re in the middle of our first big winter storm of the season at Rogue Farms in Tygh Valley, and the falling snow and low hanging clouds have created a beautiful scene of solitude and silence. It’s as if the rest of the world had suddenly disappeared.
The Risk™ malting barley fields appear to be doing okay. No signs of cold damage, at least not yet. With snow on the ground, we can relax knowing that our barley will remain protected from any further damage as it sleeps under its big, white blanket.
We like to think our farm in Tygh Valley is beautiful any time of year, but winter is somehow special. We hope you enjoy the photos as much as we do.
One of our fields of Risk™ malting barley.
In our previous post we talked about the difficulties we had finding someone to harvest our Wigrich Corn. With time running out, we picked the entire five acres ourselves by hand. It was a hard and dirty job but it had to be done or the crop would go to waste.
Today our corn crop is at the Farmstead Malt House at Rogue Farms in Tygh Valley. Now it’s time to shuck the corn to prepare it for malting. The machines we bought to shuck the corn for us, let us down. So we were left with only option, to shuck our like farmers did centuries ago.