How We Grow Spice For Our Beer And Whiskey
A few miles from here, this year’s crop of Rogue Farms jalapeños is just getting started.
If everyone else picks their peppers while they’re green, why do we wait?
That extra time on the plant brings down some of the heat, allows the flavor to deepen and mature, and reduces moisture in the peppers. Now they’re perfect for the next steps, first we kiln them and then dry smoke them for 24 hours over fires of alder and cherry at our Brewery and Distillery in Newport. When we’re done, our jalapeños become the chipotles Brewmaster John Maier uses to brew Chipotle Ale and mash our new Chipotle Whiskey.
This is why the Rogue GYO Revolution became the DIY Revolution. Growing our own ingredients wasn’t enough. Growing, malting, smoking and roasting our own lets us create even more flavors for John as he crafts our world class beers and spirits, and invents new ones from scratch.
Rogue Farms is open every day this week for the Craft Brewers Conference. The weather turns sunny and warm starting Wednesday, so come out and see how we grow beers, spirits, ciders and sodas.