The sad-looking picture you’re about to see is our Potbellied sow Voo on the examination table at the Lois Bates Acheson Veterinary Teaching Hospital at Oregon State. Voo’s had some trouble with her back legs, so we took her in to find out what was going on. The official diagnosis is Bilateral Stifle Osteoarthritis. AKA, knee arthritis.
Posts tagged ‘rogue brewery’
It’s almost time for the first cut of our 42 acres of aroma hops.
We trim back the bines every March. It’s good for the health of the bines and it prevents uneven growth.
Hops are susceptible to mildew and fungal diseases, which are most likely to start in early spring because that’s when we get the most rain during growing season. The first cut removes diseased leaves and spores. As the the bines and leaves grow back, the weather turns drier and the crop is more likely to be disease free.
We also want to give the bines a “fresh start” so they grow and ripen at the same rate. I’s important that the all the hops are ready for harvest at about the same time. The harvest is usually spread out over a two or three week period in August and September. That gives us enough time to process one variety while the other varieties finish ripening. But what we don’t want is a situation where half the Revolution hops are ready for harvest, but the rest won’t be ready for another week. That’s a hop growers nightmare.
And so, the first cut is almost as big of a deal as the second cut, aka the harvest.
Our first Farmstead beer of the season, a farmhouse style Saison, goes on tap tonight at the Chatoe Rogue Tasting Room.
This is a perfect beer for celebrating the spring season. The Saison style dates back centuries to the farms of Belgium and France. They were brewed in the winter months when work was slow, and then served to farm workers during the spring and summer to keep them happy and hydrated.
Although lots of breweries make Saison style beers, ours is made the traditional way, with ingredients that were grown on the farm where the beer was brewed. A true Farmstead beer.
For his Saison, Farmstead Brewer Josh Cronin used Rogue DIY Dare™ Pilsner Malt made from the barley we grow at Rogue Farms in Tygh Valley, and Independent and Alluvial hops grown here at the Rogue Hopyard.
Spring arrived moments ago at the Rogue Farms Hopyard. The official time was 4:02am, PDT.
Please welcome the Yaquina Hop to the Rogue Farms Hopyard.
The name pays tribute to Yaquina Bay in Newport, Oregon – the hometown of Rogue Ales and Spirits. It’s a reminder of how we started brewing in Newport almost 25-years ago, in a small garage located on Bayfront Blvd. It’s extra fitting because we removed Newport hops to make way for this new variety. John Maier wanted something with a higher aroma profile, and the Yaquina hop does just that – delivering a medium intensity and spice with notes of pine and grapefruit.
Our Newport hops were pulled out of the ground earlier this year. Meanwhile the Yaquina hops are being cultivated in a greenhouse. Over the next couple of months we’ll slowly introduce them to increasing amounts of daylight and outdoor temperatures. This steady transition make them stronger and helps them adjust better to a new life in the Rogue Farms Hopyard.
This is a big moment in the history of Rogue Farms 42-acre Hopyard and something we’ve been working on for months. We expect to plant the rhizomes in May and the first harvest will be in the fall of 2014.