We could not have asked, prayed or even begged for better pumpkin growing weather this summer at Rogue Farms.
Our six acres of Dream pumpkins produced a bountiful crop that’s wonderfully sweet.
And as if she had a point to make about who’s in charge here, Mother Nature decided this year’s harvest would be ready three weeks earlier than last year.
So how you do make farm fresh pumpkin beer from real pumpkins? Here’s how we do it at Rogue Farms.
First, grab some machetes, cut the pumpkins off the vines and pick them.
Then we load the pumpkins into the truck and drive them to the Rogue Brewery in Newport, just 77 miles over the Oregon Coast Range.
In Newport, get out the big knives again. Cut open the pumpkins and pull out the seeds.
Then roast the chunks in the pizza oven to caramelize the sugars and bring out that sweet pumpkin flavor.
And finally, John Maier puts the pumpkins in the kettle to brew Rogue Farms Pumpkin Patch Ale.
That’s how we make Pumpkin Patch Ale, from patch to batch.
John refuses to use canned pumpkins, pumpkin puree or artificial flavoring. Growing our own means getting the freshest pumpkins possible for John to brew Rogue Farms Pumpkin Patch Ale. Try a bottle and you’ll taste the difference.
The hop harvest is about to resume. Come to the farm and join us for the 2013 harvest season and see how Rogue grows beer and spirits.
And if you can’t make it to the farm, here’s a video about how we pick, roast and brew Pumpkin Patch Ale.