Rogue Farms Chipotle Ale [5.4%] 4.79/5 (25)

Rogue Chipotle Bottle FrontRogue Chipotle Back

Rogue Ales & Spirits (United States/OR) – Rogue Farms: Chipotle Ale [5.4%] 


– Ale Brewed with Rogue Farms Chipotle Peppers –

– Original Description (2002) – 

8 Ingredients: Harrington, Klages & Maier Munich Malts; Cascade (US) & Willamette Hops; Chipotle Peppers, Free Range Coastal Waters & Top Fermenting Pacman Yeast.

No Chemicals, No Preservatives, No Additives.

Dedicated to Spanish author Juan de la Cueva, who, in 1575, wrote of a Mexican dish that combined seedless chipotles with ale.

This ale is deep amber in color with a rich malty aroma, and delicately spiced with smoked Jalapeno peppers to give it that extra bite!

Oregon Brewed – Established 1988

Oxygen Fixing Caps – 35 IBU 


– Current Description (2014-2016) – 

STYLE: Amber Ale FOOD PAIRING: Poultry, Pork

TASTING NOTES: Deep amber in color with a rich malty aroma, delicately spiced with smoked Jalapeno peppers to give it that extra bite!

9 INGREDIENTS: 2-Row, C40 Malts & Rogue Farms Dare™ & Risk™ Malts; Rogue Farms Liberty & Alluvial Hops; Chipotle Peppers; Free Range Coastal Water & Pacman Yeast.
“It’s not overpowering, but you’ll feel it in the back of your throat.” –John Maier 

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– Hops: Rogue Farms Alluvial’ and Liberty’ Hops.

– Malts: 2-Row Pale, C40 Malts, Rogue Farms Dare’ and Risk’ Malts.

[ ABV: 5.4% IBU: 40 / 13° PLATO / 82 AA / 18 L° ] 

– Available: Special Release, Tap, 22oz/650ml Bottles. 


Taste: Toffee, Caramel, Parsley, Roasted Malts, Chili, White Pepper, Corn, Grass, Tobacco, Biscuits, and surprise, Chipotle! Slightly Sweet flavours of Caramel, Brown Sugar, White Bread, and Peach linger on the Palate.

Aroma: Herbal-Spice, Caramel, Peach, Strawberry Jam, Sourdough, Grass, Pepper, Pine Needles, Maple Syrup, and Jalapeno. Subtle hints of Wood-Shavings, Apricot, Spice, Brown Sugar, Mango, and a touch of Wafted Peat Smoke.

Look: Honey Amber-Gold.

Overall: Complex, Well-Bodied, Balanced, and Robust. Strong Caramel, Toffee, Sourdough, and White Pepper Characteristics, with subtle Peach, Citrus, Grass, Herbal-Spice, and Chili coming through in the Finish. Fresh Flavours of Chipotle, Chili, Jalapeno, and Peppers coat the Mouth, however slightly underwhelming when it gets to Heat factor. Surprisingly Refreshing and easy to drink, with a Full-Bodied Mouth-Feel, Robust Finish, and a Complex and Balanced Bitterness that Lingers gently on the Tongue.

– Overall: [ 86.25/100 ] – Style: [ 91.25/100 ] 


– Rogue Farms 3590 Wigrich Rd, Independence, OR 97351, United States – 

 

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 IT ALL BEGINS IN THE DIRT
dirtoir [durt-whar] noun: The combination of factors, including soil, climate, and environment, that gives a ROGUE its distinctive character(Read “No More Pinot Envy” to learn more.) 
– Visit Rogue Farms: http://www.rogue.com/roguefarms/

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Our Farms
In the rain shadow of Mt. Hood and in the heart of the Willamette Valley – we grow our own hops, malting barley, rye, pumpkins, honey and other ingredients for our beer, spirits, cider and soda.
Our Beers
The Revolution in handcrafted world-class ales, lagers, stouts, porters, mead and kolsch.
Our Spirits 
Small batch, artisan spirits distilled in traditional copper pots, ocean aged and bottled by hand.


– Visit Rogue Ales & Spirits: http://www.rogue.com/

rogue nation

‘In1987, some like-minded Rogues had an idea to start a “Brew Pub”. The next year, a Revolution in beer began in the basement of the Rogue Public House in Ashland, Oregon. The Brewery and Pub opened in October 1988 with the brewery housed beneath a 60 seat Pub. The first beers brewed were American Amber and Oregon Golden.

The brew pub was located in a very pretty and scenic location along a little stream called Lithia Creek. The beer flowed freely and soon Rogue began to seek new land upon which it could grow the Revolution.

In early February 1989, one of Rogue’s founders wandered to Newport in search of the perfect place for another Rogue pub. A terrible and unusual snowstorm struck and our founder was stranded in Newport along its Historic Bay Front. He walked the streets and happened upon Mohava Niemi, founder of Mo’s Restaurants. Mo extended her signature hospitality, welcoming him to the city with a her famous clam chowder.  Over a bowl, Mo shared her dream of living above a bar and described the perfect spot for the next Rogue Ales Brew Pub. Mo had a large building that sported three apartments upstairs, a sweater shop, an art gallery, 1,100 sq. ft. of empty storefront, and an 800 sq. ft. garage that was used to store antique cars.’ 

– Join The Rogue Nation Here: http://www.rogue.com/roguenation/


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