Roasting Our Own

September 10, 2014

Rogue Wire Service

NEWPORT, OR – When you brew in cooperation with Mother Nature, she’s in charge. After patiently waiting for pumpkins to grow and ripen, Rogue Ales and Spirits is now ready to brew Pumpkin Patch Ale.

 

The fresh pumpkins Rogue is using in this year’s batch of Pumpkin Patch Ale just arrived at the Brewery in Newport, Oregon. Rogue employees are chopping, cleaning, chunking and roasting the pumpkins for John Maier to pitch fresh in the brew kettle.

box of pumpkins

The pumpkins at the Rogue Brewery in Newport.

While many pumpkin beers appear on store shelves in July and August, Rogue still hasn’t figured out how to make Pumpkin Patch Ale until after the pumpkins are harvested.

chopping pumpkins_edited-1

We cut open the pumpkins and remove the seeds by hand.

chopped pumpkins

Then we chop them into chunks before they go into the oven for roasting.

pumpkins in oven

We roast them in our pizza oven, caramelizing the sugars to bring out that sweet pumpkin flavor.

Rogue Farms Pumpkin Patch Ale isn’t available until long after other pumpkin beers have appeared on store shelves because we won’t rush Mother Nature. Because as Rogue Brewmaster John Maier likes to say, “It’s worth the wait.”

john with pumpkin

John refuses to brew Pumpkin Patch Ale with canned or pureed pumpkins.

In addition to fresh roasted pumpkins, the recipe for Pumpkin Patch Ale also includes Rogue Dare™ Malt and Independent Hops from Rogue Farms in Tygh Valley and Independence, Oregon.
 
Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988, as one of America’s first microbreweries. Rogue has won over 1,000 awards for taste and quality and is available in all 50 states and 48 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.

Dare Risk Dream Dark web

 

 

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