The Rogue Dare Pumpkins have been picked from the Hopyard and have arrived at the Rogue Ales Brewery in Newport, Oregon. Christina, our brewmaster from the Rogue Ales Public House Eugene, has joined in on the fun – washing and cutting open the pumpkins and then chopping them up into chunks in preparation for roasting.
The average Rogue Farms Dream Pumpkin weighs 5 lbs and 5,217 lbs were brought to the brewery from the Rogue Farm. Still covered in dirt, each pumpkin needed to be washed prior to being chopped, scraped, roasted and brewed.
After a thorough cleaning, the pumpkins have their stem removed and are chopped into smaller pieces using the official Rogue Pumpkin Slicer – the machete. Each slice needs to have the pulpy interior removed and leave only the good part, the outer shell of the pumpkin.
The Dream Pumpkins are then roasted in the Rogue Nation Pizza Oven (tray by tray) for about 45 minutes each. After all the pumpkins have been roasted, they are pitched directly into the lauter tun for brewing. We brew the Chatoe Pumpkin Patch Ale with ginger, vanilla bean, cinnamon and nutmeg. Look for it on shelves starting this October. When you grow it, you know it. From ground to glass, patch to batch, Rogue grows its own.
The hop harvest may be over, but there’s still plenty to do around the Rogue Farms Micro Hopyard. Last weekend Rogue employees, families and friends harvested this year’s crop of GYO Dream Pumpkins for our Chatoe Rogue Pumpkin Patch Ale.
The Pumpkin Rogue Pickin’ Crew
If lugging around hundreds of big orange orbs sounds like hard work, you’d be right. But with everyone pitching in, the load didn’t seem quite so heavy.
Everyone helped load the pumpkins into the truck.
The 77 mile drive from Independence to Newport, OR begins.
Just as soon as we were done loading the Dream pumpkins onto the truck, we immediately set off for the Brewery in Newport, Oregon – which is a 77 mile drive away. Check back later today to see how we cut, roasted and pitch them in the brew kettle.
With the 2012 harvest of our seven varieties of GYO Aroma hops now behind us, now we’re ready to enjoy the bounty. A bottle of Chatoe Rogue Lager, Pilsner, Wet Hop Ale, Roguenbier and Mead. All of them are brewed with the ingredients we planted, grew, cultivated and harvested right here at Rogue Farms in Independence, Oregon.
The hop harvest was completed a few days ago as the Alluvial hops – the last of our seven varieties to be harvested – were bottom cut, top cut, stripped, separated, sorted, kilned, cooled and baled.
Getting here was quite the challenge. From the 100 year floods of January, to the blizzards and floods of March, to the slow start in April and May that had us more than just a little worried, to the bright sunny days of July and August that brought out thousands of beautiful tiny hop cones and wiping away all our doubts. This was one unforgettable season!
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.
Stay tuned on updates on our Dream Rye Harvest at the Rogue Farm in Independence, Oregon- it’ll happen any day now!
We just began harvesting our 100 acres of Risk barley, which closely followed the Dare barley that was harvested a few weeks ago at the Rogue Farms Barley Farm in Tygh Valley, Oregon.
Did you know that the Dare and Risk malting barley grown at our farm goes right into each bottle of Chatoe Rogue Single Malt Whiskey?