Q: How long has Rogue been brewing beer?
A: Rogue is celebrating its 21st year as a commercial brewery in 2009. John Maier joined Rogue as brewmaster in 1988.
Q: How long has Rogue been online?
A: Rogue.com was launched in 1995. The first email newsletter was broadcast in November, 1995.
Q: Where is Rogue brewed?
A: Rogue Ales are brewed in one location: Newport, Oregon. Rogue has two allied brewpubs, Rogue Public House in Eugene, Oregon and the Issaquah Brewhouse in Washington, which brew their own beer. Rogue also operates nine restaurant/public houses from San Francisco to Issaquah.
Q: How can I tell how much alcohol is in Dead Guy Ale?
A: You can estimate the alcohol by volume using this formula: divide degrees Plato by 2.5, Rogue lists Plato on the 22oz bottles, and on the web page description.
Q: Where can I buy Rogue?
A: Rogue Ales are sold in all 50 States and in 21 countries.
Q: How do I store beer, especially barleywine and the other XS Imperial beers you brew?
A: The best temperature for storing beer is 55 degrees, in a cool, dark space. Cellars are ideal. Beer's worst enemies are heat, light and air. Not all beer is designed to be cellared and aged.
Q: Are Rogue beers vegan friendly?
A: We do not use islinglass (finings, which are fish bladders) for our bottles and regular kegs of Rogue Ales, so yes, the regular commercial beers from Rogue are vegan friendly. Note, there are finings used for the cask conditioned firkins... which helps settle the beer in the cask. (Same with our allied breweries, Eugene City and Issaquah Brewhouse).
Q: Dead Guy is my favorite beer. Can I get the recipe?
A: BrewCraft USA makes several kits based on recipes from John "more hops" Maier, including Dead Guy Ale, Brutal Bitter and Hazelnut Brown Nectar. Everything except the yeast is included (this needs to be refrigerated, so it's not in the kit, but can be ordered separately.)
Q: Is Double Dead Guy an imperial version of the regular Dead Guy Ale?
A: No, it's a totally new beer and recipe with different hops and barley, but it is an evolution of Dead Guy. Beers with the word "imperial" imply using the same base recipe, but adding more malt and hops to make a bigger beer (in body, flavor and alcohol.)
Q: What's the story with Pacman Yeast?
A: This is John Maier's proprietary yeast strain that is maintained by Wyeast Labs in Hood River. They also sell a homebrew size packet and suggest using 1056, American Ale Yeast as an alternative.
Q: There is sediment on the bottom of my Rogue bottle, is this ok?
A: Rogue does not filter or fine many of the beers we brew, so sediment occurs naturally. Homebrewers love this, since they can culture the yeast from a beer that is not highly attenuated (where the yeast is still alive and not overworked). Sort of like culturing the sourdough starter from your grandmother...
Q: Do you brew a beer that is gluten free?
A: No. We brew Soba Ale and Black Obi Soba Ale. Both contain approximately 50% roasted buckwheat groat (soba) and 50% barley malt (which contains gluten).
Q: Rogue Spirits? Are you a distillery?
A: Yes, we have two distilleries. Rum (dark and hazelnut spice) is distilled in Portland in the annex above our Public House in the Pearl District, and Newport's House of Spirits distills our Gins (Pink and Spruce, both made with 12 ingredients), Dead Guy Whiskey and Vintage Vodka.
Q: What is the connection between Rogue Ale and Rogue Creamery?
A: Independent companies sharing a passion to make the best product, which happens to pair together beautifully. Rogue Creamery makes several cheddar cheeses infused with Rogue Ales (the Morimoto Soba Ale Cheddar, and Chocolate Stout Cheddar.) Their blue cheeses are world class and pair beautifully with Old Crustacean Barleywine, Russian Imperial Stout, Shakespeare Stout, etc.