Please welcome the Yaquina Hop to the Rogue Farms Hopyard.
The name pays tribute to Yaquina Bay in Newport, Oregon – the hometown of Rogue Ales and Spirits. It’s a reminder of how we started brewing in Newport almost 25-years ago, in a small garage located on Bayfront Blvd. It’s extra fitting because we removed Newport hops to make way for this new variety. John Maier wanted something with a higher aroma profile, and the Yaquina hop does just that – delivering a medium intensity and spice with notes of pine and grapefruit.
Our Newport hops were pulled out of the ground earlier this year. Meanwhile the Yaquina hops are being cultivated in a greenhouse. Over the next couple of months we’ll slowly introduce them to increasing amounts of daylight and outdoor temperatures. This steady transition make them stronger and helps them adjust better to a new life in the Rogue Farms Hopyard.
This is a big moment in the history of Rogue Farms 42-acre Hopyard and something we’ve been working on for months. We expect to plant the rhizomes in May and the first harvest will be in the fall of 2014.