Rogue Ales & Spirits

In a collision of beers, bikes and chefs, Rogue Ales announces the release of Sack Lunch Ale, a beer dedicated to ending childhood hunger. Rogue has teamed up with some of Portland’s top chefs to form Sack Lunch PDX cycling team and will be riding more than 300 miles over the course of three days in May to help end childhood hunger.

In a dedication to Mother Nature, Rogue Ales has canned 6 Hop IPA to take this farm-grown beer back outside.

Rogue Ales & Spirits reveals a fresh new look for its Dead Guy Ale and introduces 12-ounce cans for the first time.

Rogue Ales & Spirits announces the release of Hazelutely Choctabulous, a fan-favorite fusion of two of its beloved beers, Chocolate Stout and Hazelnut Brown Nectar.

Since launching its Chalkboard Series nearly five years ago, beer enthusiasts have looked to Yard House for the latest seasonal beers and small batch brews. This November the digital chalkboard that hangs above the restaurant’s signature island bar will proudly display Rogue Wet Hop Ale, brewed specially for Yard House.

Rogue Ales & Spirits announces the launch of Promise Gone Aw-Rye IPA. Each year, longtime Rogue brewmaster John “More Hops” Maier creates a special, one-time only beer that is bottled and given as a holiday gift to all Rogue employees. Last year, John brewed a Red Rye IPA that was so beloved by the Rogue family that we had to break John’s promise to never brew the beer again and decided that this creation should be shared with beer drinkers across the globe.

At the break of dawn last week, tractors rolled into the Rogue Farms hopyard to begin their 8th harvest. Over the next four weeks, our 8 varieties of our proprietary hops will be picked, stripped, sorted, kilned, cooled and baled before being driven 77 miles to the Rogue brewery in Newport, Oregon.

In a tropical collision of kindred spirits, Oregon’s Rogue Ales and Hawaii’s Paradise Beverage announce the release of Paradise Pucker, a Hawaiian-inspired sour ale brewed with passion fruit, orange and guava – better known as simply “POG.”

Rogue Ales & Spirits announces the release of 2016 Rolling Thunder Imperial Stout, its first-ever beer aged in barrels made at Rogue’s cooperage. Brewed with ingredients grown at Rogue Farms and ocean aged in whiskey-soaked handmade barrels, Rolling Thunder Imperial Stout is the end of a long journey from ground to glass and barrel to bottle.

In this week’s edition of Last Call: Barnes & Noble, the last remaining big box bookstore chain in the U.S., is turning to food and beverage — including beer — to boost sales; Russian River Brewing Company closes escrow on a 15 acre property, located in Sonoma County, where it plans to build an 85,000 sq. ft. brewery and restaurant.

Rogue Ales raises a fist for America with the 28th annual release of American Amber Ale, a beer dedicated to the Revolution and the second-ever beer created by Rogue’s brewmaster John Maier.

Rogue Ales celebrates its 7,140,289 honeybees with the release of Honey Kolsch and Marionberry Braggot, both made with honey foraged from Rogue Farms spring nectar sources including marionberry, cherry, jalapeño, cucumber, pumpkins and wildflower blossoms. The unique flavor found in this spring’s honey harvest is highlighted in both beer and braggot.

Rogue Ales and Pendleton Woolen Mills have collided to celebrate Oregon’s own natural wonder, Crater Lake National Park, with the launch of Pendleton Pale Ale. Brewed with hops and malts grown on Rogue Farms in Oregon, Pendleton Pale Ale is a crisp and refreshing ode to Oregon’s dramatic Crater Lake National Park that comes in a stunning can featuring a design inspired by Pendleton Woolen Mills’ National Parks Collection.

Rogue Ales announces a collision of big flavors with the release of Cold Brew IPA. Stumptown Coffee Roasters’ Cold Brew Coffee is blended with an IPA made using Rogue Farms hops for a unique interplay of hops and coffee flavors. Opening with a huge hit of rich coffee aroma that is balanced by a not-so-subtle hop punch, the transition is seamless from one bold flavor to the next.