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'''Rogue Ales''' is an American [[craft beer|craft brewery]] founded in 1988 in [[Ashland, Oregon]] when co-founders Jack Joyce, Rob Strasser and Bob Woodell opened their first [[brewpub]].<ref name=Law> [http://www.law.uoregon.edu/news/article.php?show=233|"The Law of Beer"] University of Oregon Law School News</ref> The following year they opened their second brewpub in [[Newport, Oregon]] where the company is now headquartered. They are known for their wide variety of traditional and experimental [[ale]]s.<ref name=Article>[http://starchefs.com/features/star_brewers/html/rogue_ale.shtml "The Rogue Nation of Ales"] starchefs.com Jim Clarke 08/2004</ref> Rogue Ales have been described as "invariably fun and full flavored".<ref name=Gianotti>[http://www.newsday.com/features/food/ny-food-drinks082207,0,5624641.story "A Tale of Two Coasts"]Peter M. Gianotti Newsday 08/20/2007 Rogue Ales, invariably fun and full-flavored,has a pack of summer refreshers with character.</ref> The companies offerings are popular with both critics<ref name=Murphy/> and craft beer aficionados <ref>[http://www.examiner.com/a-911370~The_3_minute_interview__Jay_Heckman.html "The 3 Minute Interview"] Jessica Novak Oregon Examiner 09/01/2007 The man, the myth, the legend, Jay Heckman is Baltimore’s beerman. He’s put back 1,002 different beers in a three-year span at Mahaffey’s Pub in Canton (Md)</ref>and have been major award winners in worldwide competitions<ref name=Law/>.
'''Rogue Ales''' is an American [[craft beer|craft brewery]] founded in 1988 in [[Ashland, Oregon]] when co-founders Jack Joyce, Rob Strasser and Bob Woodell opened their first [[brewpub]].<ref name=Law> [http://www.law.uoregon.edu/news/article.php?show=233|"The Law of Beer"] University of Oregon Law School News</ref> The following year they opened their second brewpub in [[Newport, Oregon]] where the company is now headquartered. They are known for their wide variety of traditional and experimental [[ale]]s.<ref name=Article>[http://starchefs.com/features/star_brewers/html/rogue_ale.shtml "The Rogue Nation of Ales"] starchefs.com Jim Clarke 08/2004</ref> Rogue Ales have been described as "invariably fun and full flavored".<ref name=Gianotti>[http://www.newsday.com/features/food/ny-food-drinks082207,0,5624641.story "A Tale of Two Coasts"]Peter M. Gianotti Newsday 08/20/2007 Rogue Ales, invariably fun and full-flavored,has a pack of summer refreshers with character.</ref> The companies offerings are popular with both critics<ref name=Murphy/><ref>[http://www..com/.html " "] / , been
things out on the Oregon coast-beers with such names as Dead Guy Ale and
Brutal Bitter, often laced with surprising ingredients like chipotle,
hazelnuts or roasted buckwheat. Now Rogue has gone elegantly top shelf
with its new XStreme ales, traditionally made from choice malts, hops,
yeast and water. Richer flavor often comes with more alcohol, and such
is the case with the Imperial Pale Ale (9.3 percent alcohol) and Old
Crustacean Barley Wine (10 percent), both of which are complex "sipping"
beers. Our favorite was the dark, chocolaty Imperial Stout (10.8
percent), which won gold at the North American Beer Awards.
</ref> and craft beer aficionados <ref>[http://www.examiner.com/a-911370~The_3_minute_interview__Jay_Heckman.html "The 3 Minute Interview"] Jessica Novak Oregon Examiner 09/01/2007 The man, the myth, the legend, Jay Heckman is Baltimore’s beerman. He’s put back 1,002 different beers in a three-year span at Mahaffey’s Pub in Canton (Md)</ref>and have been major award winners in worldwide competitions<ref name=Law/><ref name=FYI/>.


To date Rogue has produced more than 60 different ales using a [[Pasteurization| non-pasteurized]] process with no [[Preservative|preservatives]], all natural ingredients (many from the [[Pacific Northwest]] which includes all of their [[malt]]s and [[hops]]) and a special proprietary [[yeast]] known as "Pacman". Rogue Ales operates brewpubs in Oregon, Washington and San Francisco, California. The company has also expanded into distilling [[Distilled beverage|craft spirits]] as well with [[microdistillery|micro distilleries]] in Newport and [[Portland, Oregon]].<ref name=Article/><ref name=Interview>[http://starchefs.com/features/star_brewers/html/rogue_ale.shtml "An Interview with John C. Maier, Brewmaster at Rogue Ales (with Brewer, Spokescreature and President of Rogue Nation since 1993"] starchefs.com Jim Clarke 08/2004</ref><ref>[http://www.newportnewstimes.com/articles/2007/03/14/business/business02.txt "Rogue Celebrates 10,000 brews."] NewportNewsTimes 03/17/2007</ref>
To date Rogue has produced more than 60 different ales using a [[Pasteurization| non-pasteurized]] process with no [[Preservative|preservatives]], all natural ingredients (many from the [[Pacific Northwest]] which includes all of their [[malt]]s and [[hops]]) and a special proprietary [[yeast]] known as "Pacman". Rogue Ales operates brewpubs in Oregon, Washington and San Francisco, California. The company has also expanded into distilling [[Distilled beverage|craft spirits]] as well with [[microdistillery|micro distilleries]] in Newport and [[Portland, Oregon]].<ref name=Article/><ref name=Interview>[http://starchefs.com/features/star_brewers/html/rogue_ale.shtml "An Interview with John C. Maier, Brewmaster at Rogue Ales (with Brewer, Spokescreature and President of Rogue Nation since 1993"] starchefs.com Jim Clarke 08/2004</ref><ref>[http://www.newportnewstimes.com/articles/2007/03/14/business/business02.txt "Rogue Celebrates 10,000 brews."] NewportNewsTimes 03/17/2007</ref>
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Maier says that all of their beers are meant to go with food.<ref name=Murphy>[http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/05/04/WIGA7IJFVB1.DTL "Chipotle beer heats up Cinco de Mayo"] Linda Murphy San Francisco Chronicle 05/04/2006</ref> The
Maier says that all of their beers are meant to go with food.<ref name=Murphy>[http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/05/04/WIGA7IJFVB1.DTL "Chipotle beer heats up Cinco de Mayo"] Linda Murphy San Francisco Chronicle 05/04/2006</ref> The
company has worked closely with celebrated chefs such as ''[[Iron Chef]]'' [[Masaharu Morimoto]],<ref name=Interview/> brewing industry experts like Jack Eckhardt [http://www.allaboutbeer2.com/beertalk/reviews.cgi?action=reviewer&reviewer=Fred%20Eckhardt]and [[Restaurant| restaurateurs]] in crafting signature beers, educating consumers on the finer points of [[cuisine]] such as pairing cheeses and beers in much the same way as wine<ref>[http://blog.oregonlive.com/thebeerhere/2007/07/fred_ecckhardt_s_beerand_chees.html thebeerhere blog] John Foyston OregonLive 07/18/2007 Plus, he (Eckhardt) helped educate beer drinkers with newsletters and beer tasting such as this one, his annual Brewers Festival Rogue cheese-and-beer tasting.That sounds like dry stuff, but Eckhardt finds wonderful beers and great artisan cheeses (and Rogue boss Jack Joyce cringes when he sees the bills) and holds forth with such good humor and is so obviously having a great time that you can't help but join in the festivities. It's one of Portland's great beer evenings, and just another reason that this place is called Beervana.</ref> and produced in house specialty ales for restaurants.<ref name=Strong>[http://www.nypost.com/seven/09022007/entertainment/food/stir_fry_it_up.htm "Stir Fry It Up"] Andrea Strong New York Post 09/02/2007</ref>
company has worked closely with celebrated chefs such as ''[[Iron Chef]]'' [[Masaharu Morimoto]],<ref name=Interview/
> brewing industry experts like Jack Eckhardt [http://www.allaboutbeer2.com/beertalk/reviews.cgi?action=reviewer&reviewer=Fred%20Eckhardt]and [[Restaurant| restaurateurs]] in crafting signature beers, educating consumers on the finer points of [[cuisine]] such as pairing cheeses and beers in much the same way as wine<ref>[http://blog.oregonlive.com/thebeerhere/2007/07/fred_ecckhardt_s_beerand_chees.html thebeerhere blog] John Foyston OregonLive 07/18/2007 Plus, he (Eckhardt) helped educate beer drinkers with newsletters and beer tasting such as this one, his annual Brewers Festival Rogue cheese-and-beer tasting.That sounds like dry stuff, but Eckhardt finds wonderful beers and great artisan cheeses (and Rogue boss Jack Joyce cringes when he sees the bills) and holds forth with such good humor and is so obviously having a great time that you can't help but join in the festivities. It's one of Portland's great beer evenings, and just another reason that this place is called Beervana.</ref> and produced in house specialty ales for restaurants.<ref name=Strong>[http://www.nypost.com/seven/09022007/entertainment/food/stir_fry_it_up.htm "Stir Fry It Up"] Andrea Strong New York Post 09/02/2007</ref>


==Notes==
==Notes==

Revision as of 05:14, 18 September 2007

Rogue Ales
LocationUnited States Oregon Newport, Oregon
Opened1988
Owned byJack Joyce, Rob Strasser, and Bob Woodell (independent)
Active beers
Name Type
American Amber Ale Amber ale
Brutal Bitter Ale Extra special bitter
Chipotle Ale Spiced beer
Chocolate Stout American stout
Dead Guy Ale Maibock
Hazelnut Brown Nectar American brown ale
I2PA Double IPA
Imperial Stout Imperial stout
Mocha Porter Porter
Shakespeare Stout American stout
Smoke Ale Smoked beer

Rogue Ales is an American craft brewery founded in 1988 in Ashland, Oregon when co-founders Jack Joyce, Rob Strasser and Bob Woodell opened their first brewpub.[1] The following year they opened their second brewpub in Newport, Oregon where the company is now headquartered. They are known for their wide variety of traditional and experimental ales.[2] Rogue Ales have been described as "invariably fun and full flavored".[3] The companies offerings are popular with both critics[4][5] and craft beer aficionados [6]and have been major award winners in worldwide competitions[1][5].

To date Rogue has produced more than 60 different ales using a non-pasteurized process with no preservatives, all natural ingredients (many from the Pacific Northwest which includes all of their malts and hops) and a special proprietary yeast known as "Pacman". Rogue Ales operates brewpubs in Oregon, Washington and San Francisco, California. The company has also expanded into distilling craft spirits as well with micro distilleries in Newport and Portland, Oregon.[2][7][8]

Philosophy

John C Maier joined the company as Brewmaster in 1989. Maier is a 1986 graduate of the Seibel Institute of Technology. He describes Rogue Ales' practice of crafting a wide range of ales (regular, seasonal and specialty) as being due to Rogue's philosophy "that variety is the spice of life"[7]

Maier says that all of their beers are meant to go with food.[4] The company has worked closely with celebrated chefs such as Iron Chef Masaharu Morimoto,[7][9] brewing industry experts like Jack Eckhardt [1]and restaurateurs in crafting signature beers, educating consumers on the finer points of cuisine such as pairing cheeses and beers in much the same way as wine[10] and produced in house specialty ales for restaurants.[11]

Notes

  1. ^ a b "The Law of Beer" University of Oregon Law School News
  2. ^ a b "The Rogue Nation of Ales" starchefs.com Jim Clarke 08/2004
  3. ^ "A Tale of Two Coasts"Peter M. Gianotti Newsday 08/20/2007 Rogue Ales, invariably fun and full-flavored,has a pack of summer refreshers with character.
  4. ^ a b "Chipotle beer heats up Cinco de Mayo" Linda Murphy San Francisco Chronicle 05/04/2006
  5. ^ a b "Ales By Design"Forbes FYI 04/2005 For almost 20 years, Rogue Ales has been brewing strange but wonderful things out on the Oregon coast-beers with such names as Dead Guy Ale and Brutal Bitter, often laced with surprising ingredients like chipotle, hazelnuts or roasted buckwheat. Now Rogue has gone elegantly top shelf with its new XStreme ales, traditionally made from choice malts, hops, yeast and water. Richer flavor often comes with more alcohol, and such is the case with the Imperial Pale Ale (9.3 percent alcohol) and Old Crustacean Barley Wine (10 percent), both of which are complex "sipping" beers. Our favorite was the dark, chocolaty Imperial Stout (10.8 percent), which won gold at the North American Beer Awards.
  6. ^ "The 3 Minute Interview" Jessica Novak Oregon Examiner 09/01/2007 The man, the myth, the legend, Jay Heckman is Baltimore’s beerman. He’s put back 1,002 different beers in a three-year span at Mahaffey’s Pub in Canton (Md)
  7. ^ a b c "An Interview with John C. Maier, Brewmaster at Rogue Ales (with Brewer, Spokescreature and President of Rogue Nation since 1993" starchefs.com Jim Clarke 08/2004
  8. ^ "Rogue Celebrates 10,000 brews." NewportNewsTimes 03/17/2007
  9. ^ "Iron Chef hawks book, two beers and self"HSIAO-CHING CHOU SEATTLE POST-INTELLIGENCER 05/06/2003 At a press conference yesterday at the Lake Union location of Daniel's Broiler, the chef who's described as a "rogue who refuses to cook by the book" and Rogue Ales launched two new namesake beers: Morimoto Hazelnut Ale and Morimoto Soba Ale.
  10. ^ thebeerhere blog John Foyston OregonLive 07/18/2007 Plus, he (Eckhardt) helped educate beer drinkers with newsletters and beer tasting such as this one, his annual Brewers Festival Rogue cheese-and-beer tasting.That sounds like dry stuff, but Eckhardt finds wonderful beers and great artisan cheeses (and Rogue boss Jack Joyce cringes when he sees the bills) and holds forth with such good humor and is so obviously having a great time that you can't help but join in the festivities. It's one of Portland's great beer evenings, and just another reason that this place is called Beervana.
  11. ^ "Stir Fry It Up" Andrea Strong New York Post 09/02/2007

References

Resources

The Essentials of Beer Style: A Catalog of Classic Beer Styles for Brewers By Fred Eckhardt 1989 Fred Eckhardt Communications ISBN 0960630279

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