NEWPORT, OR, August 10, 2010 – In their third collaborative effort of 2010, Rogue Master Brewer John Maier and Rogue Master Distiller, John Couchot, are releasing John John Hazelnut Brown Nectar. This unique ale consists of Rogue Hazelnut Brown Nectar aged in Rogue's Hazelnut Spiced Rum barrels.
To craft this exceptional brew, John Couchot first distills Rogue Hazelnut Spiced Rum and ages it in white oak barrels, allowing the barrels to soak up the subtle flavors of Oregon hazelnuts, vanilla and spices from the rum. When the rum is finished aging, the barrels are emptied and John Maier immediately fills them with Hazelnut Brown Nectar. After approximately 6 months of ocean aging, this unique ale is ready.
John John Hazelnut Brown Nectar is made using hops from Rogue's Hopyard and barley from the Rogue barley bench. Its 13 ingredients are Harrinton, Klages, Brown, Carastan 13/17, Crystal 70/80, Crystal 135/165, Beeston Pale Chocolate & Rogue Micro Barley Farm DareTM Malts; Saaz, Rogue Micro Hopyard Revolution Hops; Hazelnut Extract, Free Range Coastal Water, &Top Fermenting Pacman Yeast.
Rogue's 42 acre micro hop farm is located in Oregon's Wigrich Appellation and the Rogue GYO barley farm is located in Oregon's Tygh Valley Appellation. Rogue remains committed to saving the terroir of Oregon hops and barley, one acre at a time, by growing our own.