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From Farm To Tap, One Small Batch At A Time

Is it strange to love a marionberry?

That question came from one of our employees shortly after the massive floods that hit Rogue Farms in December. Our two-acre field of Prickless Marionberries appeared to be hit hard. Smothered under tons of debris, many of the plants were pulled out by the roots as the floodwaters rushed through the field.


Clearing flood debris from the Rogue Farms Prickless Marionberry field after the floods.

In the end, it all worked out fine. We replanted the marionberries that were torn from the soil while the remainder suffered only minor damage. When the buds came out a few weeks ago we knew our first crop of marionberries was going to be okay.

But that’s not the point.

Marionberry bud

This year’s new growth on our Prickless Marionberries appeared in February.

How could anyone love a marionberry?

You see, that employee was one of the people who trained our marionberries last fall. She visited hundreds of plants and tied the growing canes to the trellis system by hand. It was long, hard work. But during that time she developed a bond for the crop that only a farmer or gardener can understand. When it looked like our marionberries might not make it after the floods – she was worried.

That’s the point.

Marionberry Training

We tied marionberries to the trellis wires to help them grow better. It keeps the plants off the ground and gives them more exposure to the sun.

At a time when so much of farming and brewing is mechanized, a lot of the work we do at Rogue Farms we do by hand.

That includes stringing, staking and training our hops….

hop stringing 05 web

Floor malting our barley, rye and corn…

Each batch of Rogue Farms floor malt is steeped, germinated, flipped, raked and bagged by hand at our Farmstead Malt House in Tygh Valley, Oregon.

Roasting our malts…

John Malt Roast Still 25

Picking our peppers…

Jalapeno Harvest 1

And harvesting our pumpkins.


We don’t think it’s at all strange to love a marionberry, a hop cone, a grain of barley, a jalapeño pepper or a pumpkin.  That’s what happens when you take the time to plant, grow, pick, malt and roast your crops by hand, one small batch at a time. You get to know your ingredients in a way that’s impossible when you buy them from someone else.

We think it makes us better farmers, maltsters, brewers and distillers. We wouldn’t have it any other way.

With spring just around the corner, we’re getting ready to string, stake and train our 42 acres of hops. Drop in and join us for one of our favorite chores of the season, and see how we’re Growing The Revolution in 2016.



One Comment Post a comment
  1. Great, great work! Thanks for posting about it…as a new(er) Farmer and hops grower, inspiring stuff!

    March 18, 2016

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