INDEPENDENCE, OR – Rogue is growing the Revolution with Rogue Farms Chipotle Ale, the newest addition to the Rogue Farms Family of ales, lagers, pilsners, IPAs, meads and spirits created entirely from ingredients grown on Rogue Farms.
Rogue Brewmaster John Maier revolutionized Rogue’s Platinum-Award Winning Chipotle Ale by taking jalape├▒o peppers grown on Rogue Farms in Independence, Oregon, transforming them into chipotles by smoking them himself and using them to brew Rogue Farms Chipotle Ale.
When the peppers reach a deep red color, it means they’re fully ripe; rich in flavor and ready for harvest. The Rogue Farms jalape├▒os thrive on the same rich soil as Rogue’s hops, barley, pumpkins and hazelnuts that are all used to create the Rogue Farms Family of products.
The jalape├▒os are hand-picked, driven 77 miles to the Rogue Brewery in Newport, Oregon, and smoked at the peak of freshness for 12 hours in a wood smoker. The smoker is the same one Maier uses to smoke Rogue Farms malts grown and harvested on Rogue’s barley farm in Oregon’s Tygh Valley Appellation.
Maier finally adds the freshly smoked chipotles to the brew kettle, imparting Rogue Farms Chipotle Ale with its delicate spicy and smoky flavor. The ale is also distilled into Chipotle Spirit, an unaltered whiskey with a flavor that reflects the character & terroir of the ingredients used to brew and distill.
Rogue Farms Chipotle Ale is available year round on draft and in new Rogue Farms 22oz serigraphed bottles, and is the perfect craft beer to celebrate Cinco de Mayo. Chipotle Spirit is available year round in limited quantities and is the perfect spirit for Bloody Mary’s and other Cinco de Mayo cocktails.
Rogue is a revolution that expresses itself through world-class artisan ales, lagers, stouts, porters, meads and spirits. From ground to glass, Rogue is committed to saving the terroir of Oregon one acre at a time by growing its own hops, barley, rye, jalape├▒os, bees, pumpkins, roses, chickens, honey, pigs, hops and barley.