In honor of National Homemade Bread Day (11/17) check out this recipe for Bacon Cheese Beer Bread made with Rogue Ales Yellow Snow IPA:
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
3 cups all-purpose flour (sifted)
2 Tbsp. granulated sugar
1 Tbsp. baking powder
1 tsp. salt
4 strips cooked bacon, crumbled
12 ounces beer – we used Rogue Ales Yellow Snow IPA
4 Tbsp. butter, melted
1 cup of shredded cheddar cheese (we used Rogue Creamery Hopyard Cheddar Cheese), plus 1/2 cup of shredded cheddar cheese for topping
1. Preheat the oven to 350 degrees F. Spray 9”x 5” inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add in 1 cup of cheese and bacon. Using a wooden spoon, stir in the beer until just mixed – It should be thick and lumpy.
3. Spoon the batter into the pan, and pour the melted butter on top of the batter. Sprinkle the remaining 1/2 cup of cheese evenly across surface of the batter.
4. Bake for 50 to 60 minutes, until a toothpick/knife inserted in the middle comes out clean.
5. Cool in the pan for 10 minutes, then invert onto a cutting board to cool completely.
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
Farming is hard enough without having your crop destroyed by some slimy, hermaphroditic gastropods. We originally planted the 15 acres of Dream Rye in November 2011, only to see it wiped out in less than a day by hungry slugs. So we declared “War On Slugs” and plowed, disced, harrowed and drilled the field again this spring.
Our first growth field of Dream Rye turned out better than anyone expected considering the slugs. When the final step of the Dream Rye harvest got underway last week, the rye had already been swathed, that is raked into rows. It needed some time to lie in the field and dry out before the combine went in and threshed and winnowed the seed.
The field is swathed, or raked into rows.
The combine as it comes through the field to thresh and winnow the grain.
So what are we going to do with all this rye? Rogue Ales will be brewing its first rye beer: Chatoe Rogue Roguenbier Rye tastes of the rich alluvial soils, magical combination of sun and rain, and the cooling breezes of the Van Duzer corridor that define the terroir of the Wigrich Appellation.
Chatoe Rogue Roguenbier Rye will be available in bottles and on draft in November. Also look for Rogue Rye Whiskey in 2013.
The GYO hops at the Rogue Farms hopyard in Independence are ready for harvest, and you know what that means: Wet Hop Ale. Freedom Hops were hand picked by Rogue Brewmaster John Maier this week. A 98 minute drive to our brewery in Newport, Oregon later, those still wet hops were added to the brew kettle to make Wet Hop Ale. Keep your eye out for it in the coming weeks!
Rogue Brewmaster John Maier inspecting the hops at the Rogue Farms Hopyard in Independence, OR.
Hand-picking the Freedom Hops.
98 minutes later: pitching the wet hops into the brew kettle at the Rogue Brewery in Newport, Oregon
The finished product.
Hop Harvest is about to begin! Join Rogue Farms at the Hopyard for the journey from terroir to tap!
Within the next couple weeks, the Rogue Department of Agriculture will begin trimming, separating, sorting, kilning, cooling and baling each of their seven varieties of Rogue GYO Certified aroma hops.
Take a look at the photos below to see the process from start to finish. You can also check out our Hop Harvest video here to learn more, and visit rogue.com for updates on harvest dates and times.
The Rogue Farms Hopyard in Independence, Oregon where we grow and harvest our own.
1. Dry Matter Testing: Tells you when the cones are ready for harvesting. 20% dry matter is a really good number. Of course the old timers used to just pull apart the cones and smell them.
2. Trimming: The harvest begins with cutting the bines just above the ground. Then large machines go through the hopyard and cut the bines from the wires. The loose bines fall into trucks and are brought to the processing area.
3. Separating: Feed the bines into a giant raking machine that strips off the cones, leaves and stems. This machine is called the picker.
4. Run everything through a series of conveyor belts, dribble belts and fans. Coming out on the other end will be nice, clean cones. This technology hasn’t changed since the 1980s.
5. Kilning: Big furnaces heat the hops to 145 degree F to 155 degree F to bring down moisture levels so the hops can be stored and shipped.
6. Cooling: Hops sit around in big piles for 24 hours to cool down before they’re baled.
7. Baling: The hops are pressed into 200lbs bales, wrapped in burlap and hand stitched.
8. The finished product. The Farmers and Fermenters of the Rogue Nation remain committed to saving the terroir of hops and barley one acre at a time by growing their own.
Rogue Beekeeper Josh re-queened some of our hives recently. He discovered some of the hives didn’t have queens and others had queens that were failing to show proper leadership.
The bottom line as far as we’re concerned – not enough honey.
So change was needed. So Josh and his friend Andy headed out to the hives and did what had to be done.
Step One: Josh looks for the old queen. When he finds her, she is summarily dispatched with a quick pinch.
Step Two: The new Queen arrives in a small cage.
Step Three: The cage is inserted into the hive.
Step Four: The worker bees nibble away at a sugar plug that blocks the entrance to the cage. It takes a few days for the bees to eat their way through. This gives them time to adapt to the new queen.
The hops cones are forming at the Rogue Farms Hopyard! Here are some pictures of this year’s hops. You can see all the different stages of growth in the fourth image.
Taste all 5 of our Chatoe Rogue beers, made from the hops you see here and our Dare and Risk barley grown at our barley farm in Tygh Valley, Oregon:
Chatoe Rogue Dirtoir Black Lager
Chatoe Rogue Good Chit Pilsner
Chatoe Rogue OREgasmic Ale
Chatoe Rogue Single Malt Ale
Chatoe Rogue Pumpkin Patch Ale