Oregon’s heat-wave sped up the growing process this year, giving us ripe pumpkins in the middle of August. Thanks to Mother Nature, the fall favorite will be available earlier than ever before without the use of canned pumpkins, purees or concentrates.
“It’s worth the wait,” says Rogue Brewmaster John Maier.
Pumpkin Patch Ale begins in the dirt at Rogue Farms. Six acres of GYO DreamTM Sugar Pumpkins were planted in May alongside the Rogue Farms hops, rye, hazelnuts, jalapeños, marionberries and buzzing honey bees. As soon as they were picked, the pumpkins were driven to the Rogue Brewery in Newport, Oregon just 77 miles away. The pumpkins were hand-chopped and seeded, roasted in pizza ovens, and pitched fresh into the brew kettle along with vanilla bean, ginger, cardamom, cloves, cinnamon, nutmeg, orange peel and Rogue Farms Independent hops to create Pumpkin Patch Ale.
Pumpkin Patch Ale will make its worldwide debut in 750 ML bottles and on draft September 15th. For more information on Pumpkin Patch Ale and growing pumpkin beer visit rogue.com.
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