Unlike most jalapeño growers, we at Rogue Farms wait on green and go on red.
It means we have to be more patient, to give our jalapeños extra time to ripen, but the difference it makes in our Chipotle Ale and Chipotle Spirit is worth it.
Almost all of the jalapeños in this country are picked when they’re green. Those are the peppers you’ll find in salsas and spices.
But we don’t harvest the jalapeños we grow at Rogue Farms until they’re fully ripe… and very red. That means waiting an extra couple of weeks or even a month. It gives our jalapeños more time to fully develop their flavors, creating a better balance of spice and heat.
On harvest day, we load the peppers into gunny sacks and drive them 77 miles over the Oregon Coast Range to our Brewery in Newport. There, using the same wood smoker we use to smoke our malts, we dry smoke the jalapeños for 12 to 18 hours over low heat.
That’s how they become the chipotles that John Maier uses to brew Chipotle Ale and mash Chipotle Spirits.
Red jalapeños make the best chipotles. Which is why we wait on green and go on red. Because we want the best tasting ingredients for our beer and spirits.
When you grow it, you know it.