We’re in the middle of our first big winter storm of the season at Rogue Farms in Tygh Valley, and the falling snow and low hanging clouds have created a beautiful scene of solitude and silence. It’s as if the rest of the world had suddenly disappeared.
The Risk™ malting barley fields appear to be doing okay. No signs of cold damage, at least not yet. With snow on the ground, we can relax knowing that our barley will remain protected from any further damage as it sleeps under its big, white blanket.
We like to think our farm in Tygh Valley is beautiful any time of year, but winter is somehow special. We hope you enjoy the photos as much as we do.
One of our fields of Risk™ malting barley.
Tom’s got a secret. We know this because it strolled into the Hopyard just the other day.
Tom, for those of you who need some refreshing, is our male Royal Palm Turkey. His secret is that when our hen Juniper was out in the woods raising her brood, Tom was out in the woods having an adventure of his own.
Take a look at the incriminating evidence.
On the right, the new Hopyard turkey has a white tail end like his father. But the front half is similar to the natural camouflage of a wild breed.
Our new hybrid turkey is called a jake, which means he’s a nearly full grown male. The jake is getting along fine with his new found family and enjoys the reliable source of food he gets at the Hopyard. But don’t expect him to be as friendly as his siblings. He’s skittish around people. There’s still some wild left in that turkey that may never be tamed.
The new turkey with one of his siblings. Notice the family resemblance?
Recently we followed Rogue Ales brewmaster John Maier as he hand-picked Freedom Hops fresh off the bine at the Rogue Farms Micro Hopyard in Independence, Oregon and then immediately drove them 77 miles to the brewery in Newport, Oregon. We are pleased to announce that Chatoe Rogue Wet Hop Ale has been brewed and bottled and is now available at www.rogue.com/store/
We Grow Hops. Taste the difference.
The GYO hops at the Rogue Farms hopyard in Independence are ready for harvest, and you know what that means: Wet Hop Ale. Freedom Hops were hand picked by Rogue Brewmaster John Maier this week. A 98 minute drive to our brewery in Newport, Oregon later, those still wet hops were added to the brew kettle to make Wet Hop Ale. Keep your eye out for it in the coming weeks!
Rogue Brewmaster John Maier inspecting the hops at the Rogue Farms Hopyard in Independence, OR.
Hand-picking the Freedom Hops.
98 minutes later: pitching the wet hops into the brew kettle at the Rogue Brewery in Newport, Oregon
The finished product.
Stay tuned on updates on our Dream Rye Harvest at the Rogue Farm in Independence, Oregon- it’ll happen any day now!
We just began harvesting our 100 acres of Risk barley, which closely followed the Dare barley that was harvested a few weeks ago at the Rogue Farms Barley Farm in Tygh Valley, Oregon.
Did you know that the Dare and Risk malting barley grown at our farm goes right into each bottle of Chatoe Rogue Single Malt Whiskey?
Hop Harvest is about to begin! Join Rogue Farms at the Hopyard for the journey from terroir to tap!
Within the next couple weeks, the Rogue Department of Agriculture will begin trimming, separating, sorting, kilning, cooling and baling each of their seven varieties of Rogue GYO Certified aroma hops.
Take a look at the photos below to see the process from start to finish. You can also check out our Hop Harvest video here to learn more, and visit rogue.com for updates on harvest dates and times.
The Rogue Farms Hopyard in Independence, Oregon where we grow and harvest our own.
1. Dry Matter Testing: Tells you when the cones are ready for harvesting. 20% dry matter is a really good number. Of course the old timers used to just pull apart the cones and smell them.
2. Trimming: The harvest begins with cutting the bines just above the ground. Then large machines go through the hopyard and cut the bines from the wires. The loose bines fall into trucks and are brought to the processing area.
3. Separating: Feed the bines into a giant raking machine that strips off the cones, leaves and stems. This machine is called the picker.
4. Run everything through a series of conveyor belts, dribble belts and fans. Coming out on the other end will be nice, clean cones. This technology hasn’t changed since the 1980s.
5. Kilning: Big furnaces heat the hops to 145 degree F to 155 degree F to bring down moisture levels so the hops can be stored and shipped.
6. Cooling: Hops sit around in big piles for 24 hours to cool down before they’re baled.
7. Baling: The hops are pressed into 200lbs bales, wrapped in burlap and hand stitched.
8. The finished product. The Farmers and Fermenters of the Rogue Nation remain committed to saving the terroir of hops and barley one acre at a time by growing their own.