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NUMBER TWENTY EIGHT 2011

ABOUT THE COVER:

Mo Neimi offered the vacant space and the garage, below her apartment to Rogue at a very generous price, under two stipulations: that a picture of Mo herself, naked in a bath tub, be forever displayed at the Pub and that Rogue “feed the fisherman”, meaning that we give back to the local community.

For the story, see page 13...

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NUMBER TWENTY E IGHT 2010

INSIDE:2 Commentary3 Rogue Nation Q & A4 Why I Drink at Lunch5 People News6 Events7 Athletes8 Department of Agriculture9 Department of Agriculture10 Reporting For Duty11 Foundation12 Industry News13 Late Breaking14 CLASSIFIED ADS15 Opinion16 Brewery News17 Just For Foodies 18 What They Said19 Simply Unique20 Back Pages

Who’s responsible?

Publisher: Justin Anderson and Jennifer AndersonEditors in Chief: Jack Joyce & Brett Joyce

The Proofers: Stacey Maier, Sebbie Buhler, Christine JumpDepartment of Agriculture: John Coleman, Scot Laney, Doc

McAllister, Keven ChristiansenAustralian bureau chief: Peter “Dog” Donaghy

Hawaiian bureau chief: Bill BrooksJapan bureau chief: Phred KauffmanTechnical Support: Justin Anderson

Circulation: 663,144

WANT TO SIGN UP OR SIGN UP A BUDDY?Email: nationhq@rogue.com

Fax: (541) 867-3260 Mail: 2320 OSU Drive, Newport, OR 97365

Want more Rogue?Myspace: http://myspace.com/rogue_alesFacebook: http://facebook.com/RogueAles

Twitter: http://twitter.com/RogueAlesA digital version of this publication is available at:

http://rogue.com/nation/100percent.php

© 2011 Rogue. All Rights Reserved.

Good people drink good beer. -Ancient Celtic AxiomPage 2 — 100% PURE ROGUE

COMMENTARY

BREWDAWG SPEAKS

When I was on site we bought off the shelf commodity hops and barley which it was assumed grew on trees. We generally knew the province was the NorthWest, buying whatever big wig told the farmers to plant. We had no information aboutthe terroir. Looks like all that is changing as we plow, disc, harrow, seed, combine, micro floor malt, wire, pole, clip, pick, kiln, bale, roast, smoke, mill, mash, smith, distill, brew, ocean age and pray weather does not wipe out our crop. Now this is real skin in the game.

All these changes were my idea so we had ingredients no one else has - from our own terrior - as was making our own mash for whiskey instead of buying it from someone else by the BBL in a tanker truck.

I did not, however, approve the free range chickens or planting pumpkins, but it may be ok.

Making that dirt and climate takes time.

Over hundreds of millions of years ago, the North American continent began its slow creep westward. The moving tectonic plate scraped sediments, underwater ridges and volcanic islands from the ocean floor. It built a huge pile of dirt that became the Coast Range. The movement spawned massive volcanic eruptions that uplifted the Cascades and smothered much of Oregon with hot, molten lava. Huge ice age floods drowned the Willamette Valley for thousands of years and deposited layers of rich, volcanic soils that are hundreds of feet thick.

So when you open a bottle of Rogue you’re tasting more than just the barley, hops and water. You’re tasting the results of millions of years of geologic forces and history that are unique to the place where hops and barley are grown and where the water comes from.

This “Taste of Place” is what we call terroir.

Luckily for Rogue, Oregon has everything we need to grow our own.

There’s a reason why Rogue grows aroma hops in the Willamette Valley. The rain shadow of the Coast Range, ice age soils and its position along the 45th parallel have made the valley one of the most important hops growing regions in the world for more than a century.

There’s a reason why Rogue grows barley near Tygh Valley. The rain shadow of Mt. Hood and loess volcanic topsoil is why this region is the most productive in Oregon for cereal grains, such as barley and wheat.

And there’s a reason why Rogue gets the water to malt the barley and brew the beer from the free flowing streams of the Coast Range and Cascades. These are some of the purest, most natural sources of water anywhere.

BEER BEGINS IN THE DIRT. It starts in the soil where barley roots and hop bines draw moisture and nutrients. It begins in the rocks of the Cascades and Coast Range as creeks rush over gravelly bottoms where salmon and steelhead spawn.

The right climate encourages healthy crops and clear, cold water. Barley and hops need a certain amount - and timing - of rain, sun, warm summers and cool winters to help them thrive. Streams need to be refreshed with rain fall and snowmelt or they become stagnant and stale.

One of the few “wet” small towns in Oregon, Newport didn’t surrender easily to prohibition. The beach was a great hiding spot for barrels dropped off by passing Rum runners. One of the biggest raids in history took place in the parking lot of Rogue’s Bayfront Brewpub.

The final element of terroir is personality. No one else can make Rogue Ales or Spirits. Not even if they had the same ingredients from the same places. Rogue’s personality is unique and you can taste it in the beer.

Rogue and Oregon have the right combination of dirt, climate, water and personality. A terroir superfecta that’s impossible to duplicate. Continued on page 8...

Page 3 — May 2011The urge to save humanity is almost always a front for the urge to rule. - H.L. Mencken

Q&AQ. Recently enjoyed several days in your “new” pour house during a trip to San Francisco. Your staff was friendly and helpful and sometimes quite funny. Was just wondering if you had any public stock offerings?-Michael Thorne, Colfax, CO.

A. We offer a Hopoe incentive program. Purchase as many as you want to use at Rogue Pubs, on Rogue Merchandise, or even to purchase gas (in one select location only.)

Q. I just want to say how much my wife and I love your products, especially your Hazelnut Brown Nectar, it is our absolute favorite beer. We were wondering if there were any plans for Brown Nectar merchandise especially shirts and posters. Thanks!-Justin Medinger, Mount Vernon, IA

A. We currently have Hazelnut Brown Nectar homebrew kits, so you can make your favorite beer in the comfort of your own home. We also make John John Hazelnut Ale, a collaboration of Brewer John Maier and Distiller John Couchot, and Hazelnut Spiced Rum for your nutty pleasure.

Q. Rogue Ales is the best brewer in the world. I need more Old Crusty. For all that is good in this world, please tell me it’ll be available sometime soon on the east coast. I saw Chatoe Rogue GYO. It was &*@()!@)# audacious and awesome. Well played, sirs. Here’s to interdependence.-Nick, Boston, MA

A. Call our offices 503 241 3800 and we’ll get you set up with retailers who sell Old Crusty in your area. The crab is our nation’s official shellfish, so we want it to be available worldwide.

Q. It was a dark & stormy night, I had just been told that one of my favorite beers was no longer available. As a former U.S Army special ops. soldier, bad intentions ran through what was left of my brain like cheap beer through a choir-boy.Tell me ”Rogue Oregon Golden Ale” is still availible and I’ll quit pointing the squirt gun at the store owner. Thanks, Long Rider.-Kevin McDurmont, Pensacola, FL

A. Keep pointing the gun (we hope you were joking; we are. We love our retailers.) Rogue Golden Ale is no longer available. Try Morimoto Soba Ale, Juniper Pale Ale, or Rogue Irish Lager for our lighter side.

Q. First off, I LOVE your BEERS!! Second I love the Rogue Nation… I really love Barleywines and here in Ohio I cannot get your XS Old Crustacean I am also a homebrewer and have made your Brutal Bitter (all-grain) clone, and I loved it! I was wondering if you guys had a clone out there or knew somewhere I could buy it? -William Primrose, Rocky River, Ohio

A: We’ll find a place. Call us. 503.241.3800.

Q. Hello, I was wondering if you still had the bobbleheads for sale. I would love to buy them from you. I would offer $45 for both. Thank you, Justin McMahon

A. No Bobbleheads For You... As of yet we are not selling the bobbleheads, but aging them in our warehouse. You may be able to convince someone at our World Headquarters in Newport, Oregon to jump up and down while shaking their head for $45. Our suggestion is start with Jim and work down the chain from there.

Q. What device was banned in all Rogue Nation meeting halls, embassies and outposts because it “interferes with the making of risotto and normal conversations”?A. Cell phones. Talking and texting get in the way of beer drinking which takes precedent.

Q. Can I get 100% sent to my door so I have something to read while I drink your badass beer?- Matt Cuddy, San Antonio, TX

A. Yes you can, and Yes you shall...

Q. I read the ingredients list on a bottle and I found something interesting. What the hell is “free-range coastal water”? Is this water that was once caged like a chicken. What is your definition of coastal water? You mean to tell me that you use water from the Pacific? Why not say that you use local tap water?-Edward Siecska, Douglasville, GA

A. We are a bit offended that you would insinuate our free range water was ever caged like a common chicken, anyway, the turkey is our official bird. We believe all animals and water should be free to choose whatever they wish to drink. There are also rivers which flow into the ocean… just say no to salty beer.

Q: Is Brewers Memorial Ale Festival listed in the Guiness Book of Records?

A. Not yet, but we have applied

Q: What is the Rogue record for bathroom tours?

A. 33, At the Issaquah Brew House on World Toilet Day.

Q. Did you produce a private label brand for Walgreen’s?

A. We do no private label. Big Flats 1901 selling for $10.00 a case in the northwest is made by North American Brewers (Labatt, Genesse, Magic Hat, Pyramid)

The official company vehicle of Skokie Valley Beverage is quite Rogueworthy by industry standards. The custom Dead Guy gearshift is from a different car, but it’s only a matter of time before the trend catches on... Our question: when you pull the tap, where does the beer pour from?

ROGUE SIGHTINGSMY OTHER HOOD ORNAMENT IS A BOTTLE OPENER

Conan gets familar with a bottle of Captain Sig’s Northwestern Ale.

Dead Guy Ale was featured in a recent episode of the CW’s SuperNatural.

The new comedy Portlandia borrowed Rogue bottles and merchandise to re-create an authentic looking Portland pub. They were also treated to a custom bottle for their premiere.

ROGUE GOES HOLLYWOOD

Q. Why do you enter tastings and judgings?

A. For objective feedback, like I did as a homebrewer.

Q. Do you sell your products in Paris?

A. No, but Evian of Paris, France (population 2.2 million), and Rogue Ales & Spirits pf Newport, Oregon (population 9,752), both were honored with Silver Medals in Beverage World Magazine’s global Packaging Design Awards. Gatorade, also of the United States, won a bronze medal.

Page 4 — 100% PURE ROGUE

WHY DRINK AT LUNCH?EUROPEAN SCIENTISTS SOLVE

CHICKEN v. EGG RIDDLE.Which came first, the chicken or the egg? British scientists

have the definitive answer: The chicken. Researchers at Sheffield and Warwick universities found that a protein found only in a chicken’s ovaries is necessary for the formation of the egg. The protein speeds up the development of the hard shell, which is essential in protecting the yolk inside the egg. “It had long been suspected that the egg came first but

now we have the scientific proof that shows that in fact the chicken came first,” said Dr. Colin Freeman, from Sheffield University’s Department of Engineering Materials.

LEFTIES DIE YOUNG. Every year approximately 2,500 left-handed people are killed by using object or machinery designed for right-handed people.

CONDIMENT VANDAL BOISE, Idaho — Police arrested 74-year-old Joy Cassidy, accused of repeatedly dumping maple syrup, corn syrup, ketchup and mayonnaise into a library book drop. She turned herself in at the Ada County jail after adding some mayo to her recipe.

She is charged with 10 other condiment-related incidents.

UK BREWER MAKES VIAGRA BEER. BrewDog, the cheeky Scots brewer, has brewed a limited edition (40 bottle run) 7.5% IPA made with the addition of Viagra, horny goat weed and chocolate. The brand, called “Royal Virility Performance,” was created to mark the upcoming Royal Wedding. The brewers reportedly sent several bottles to Prince William.

SUPER SQUIRRELS WALK TIGHTROPE

ARIZONA (viewed by some as hard-hearted for its April law stepping up its vigilance for illegal immigrants) showed a soft side recently, saving the lives of at least five squirrels a year. The state’s 250 endangered Mount Graham red squirrels risk becoming roadkill on Route 366 near Pima, and the state is building a rope bridge for them to add to several existing tunnels.

AUSTRALIAN ELDERLY FEAR FOR LIVES Townsville, Australia-- Rogue Wallabies are terrorizing a Townsville retirement village, knocking over residents and deficating on lawns and patios. Other rogue Australian wildlife includes a rogue goat that sent 3 people to the hospital after going berserk in its paddok and a rogue eel that has been terrorizing swimmers at a

Gold Coast swimmng hole.

ROGUE MAIL

KEEPING THE DEAD IN OR OUT? Rogue, This is a picture of our Dead Guy fence. My husband refers to Dead Guy as “The Nectar of the Gods”. We used the glow in the dark bottles

in a pattern but they don’t “glow” anymore. I also wanted to let you know the meals you all prepare for the Oregon Tuna Classic are WONDERFUL. The steak the Mill Casino prepared was like trying to eat my shoe. Please let me know if you need anything else. Thanks so much for everything. Andrea Burt

PENNSYLVANIA MAN CLAIMS HIS GRACELAND IS NEWPORT -- Hello. I am writing this to thank everyone over at Rogue for producing the best beers on earth! I have gladly enjoyed 27+ different offerings from Rogue (not to bad for an east coast guy if I do say so myself!) Your Hazelnut Brown is a true friend after a long weeks work! I am never without a case on hand. I cannot wait to try the John John Brown when we get it east side. Also, I look forward to planning a trip to my Graceland in Newport, OR! Anywho, thanks again for the hard work and quality brew! STEPHEN SCHULTZ, Philly, PA

FINAL TOAST TO DEAD GUY IN BOONE, NC Dear Rogue, The first place we ever tried a Rogue Ale was at the Mellow Mushroom in Boone, NC. Now, some ten years later, the bar that introduced us to your fine beer is no more. As a token of our appreciation to Rogue for great beer and Mellow Mushroom for great pizza, we put together a toast of Dead Guy to the death of our much beloved “Mush” on closing night. Thanks for making our last night a great one with Rogue. R.I.P. Boone Mellow Mushroom: 1995-2010

Long Live Dead Guy Ale!!! Sandy H -- Jonas Ridge, NC

Dead Guy toasters: Dori Littman/Rio Spagnolo/Brad Goforth/ Rozzie Izlar/

Kathleen Cress/ Matt Groce/ Chase Glenn/Jonathan Leather

Approximately 7.5% of all office documents get lost.

KEEP UP THE WEIRD GOODNESS.... As head hop counter of our distributorship I came across your newsletter Rogue Number 27, 2010 and thoroughly enjoyed! Especially Brewdawg grey beard. Keep up those strange thought processes! - Dicky Eaton, Budweiser Distributing Company, Amarillo, TX.

NAME THAT HOPS... Hello Rogue, Whilst admiring our own hops this afternoon in dappled sunlight, we dreamed up a few names for the Rogue GYO certified hops. Here are our submissions: Rise Up, Hop Rising, Sticky Buds, Green Goodness, Sunshine Goddess, Big Dog (Grows His Own) Headed out to our hot tub to enjoy some John John Dead Guy. We love you guys. Cheers, Citizens Doug & Laura Price

FRIGHTENING, DISGUSTING, OR SIMPLY AMAZING; YOU BE THE JUDGE... Hey guys, I am a micro beer fan and enjoy a tasty beer, especially an ESB, the hoppier the happier. I attempt to brew my own but can never get a beer as good as yours and the others. Last winter I made a brew from scratch-everything, grains, whole hops even pulled the water from the Deschutes river at the FIRST STREET RAPIDS park in Bend. Boil the water so no harm right. Watching the news I learned that they found a body in the river at a dam about 800 feet upstream from where I pulled the water for my beer and they think that it may be the body of an individual missing from Bend since August 2009. I guess I brewed my own version of DEAD GUY ALE. - DEAN “THE BREWER,” Bend, Oregon

PATRON DEEMS PUB EMPLOYEE AMBASSADOR OF GOOD TIMES... Dear Rogue, We spent our honeymoon in San Francisco, where Rogue was our intentional first stop after check-in at the hotel. Ryan, from Bend, OR, was working that day and he is an amazing ambassador for your beers. We love beer, and he clearly did too. Each time we returned to the bar, we were remembered by staff and we were lucky to have Ryan as our bartender twice. We are super excited to visit you guys in Oregon and are proud citizens of the Rogue Nation! Cheers! - Rachel Keashen, Gibbsboro, NJ

21/12/ YEARS FOR BEERS... Dear Rogue Ales, I have been drinking your beer for 12 years now… Ever since I turned 21 and discovered Dead Guy Ale. It was love at first drink. Then, a few years later I found your Chocolate Stout, and Hazelnut Brown Nectar… Oh it is the Nectar. More love followed these. Now, I have found Dad’s Little Helper… Oh my… The love affair continues. Thank you so much for making wonderful beers. Please don’t stop. By the way, the Shakespeare Oatmeal Stout and the Irish Ale are amazing too. Love. Great beer = LOVE. Thank You, Doc

ROGUE SAVES LIVES. “I have to tell you a story about how Rogue saved my life … literally. I was in Portland last August on business (I used to live there). I visited 14th & Flanders for a few pints. Afterwards, my neck started swelling. Felt like I was choking. Same thing the next night. When I returned home, I went to my family doctor. Sent me for scans. Turns out I had early stage (stage 2) Hodgkins Lymphoma. The tumor was in my upper chest and for reasons that still baffle the doctors, consumption of alcohol (Rogue Beer) aggravated the disease and caused the nodes in my neck to swell. No other symptoms. I’m in remission now after chemo and radiation. Thank God for beer. Cheers to Rogue.” Brutal IPA for the soul... -Robert Batterson Gilbert, Arizona

CHILD PROFESSES LOVE FOR SEA LION... Dear Rogue, I just wanted to thank you for everything. I hope to get back out to Newport again in the future. The wife and I are planning a trip back out there next year some time. My kid loved the sea lion story I brought back with me. Thanks again, Jimmy Herrick, Losch.

Page 5 — May 2011

PEOPLE NEWS

DON YOUNGER MEMORIAL, BY TOM DALLDORF

A memorial for the late Don Younger, renowned publican and ultimate beer industry character, HAD to be held at his world famous Horse Brass Pub in Portland. The only question was how. Everyone even remotely connected to the beer industry knew him and respected his many contributions to brewing and beer culture and would want to be there.

Tom posing with one of the many Don Younger life-size stand-ups at the memorial.

The usual Portland rain seemed to mercifully hold up while the set up and arrivals took place. Beer industry veterans and personal friends from as far away as England arrived to celebrate Don’s many accomplishments and tell outrageous Don stories late into the afternoon. The small but tightly knit PNC (Publican National Committee), of which Don was a founding member, gathered with Tom Peters, Monk’s Café in Philadelphia, having traveled furthest to be there. Others included Matt Bonny, Brouwer’s Café in Seattle; Chris Black, Falling Rock in Denver and David Keene, Toronado in San Francisco.

Natalie Cilurzo, John Maier and Vinnie Cilurzo

Around 1 pm a toast to his memory was offered in the pub with an amazing number of shots of his favorite Macallan 12 year old Scotch distributed to the guests. Yet another toast took place inside and in the tent set up in the parking lot packed with Younger fans. This toast was picked up at pubs and beer joints all across the Pacific Coast time zone promptly at 3 pm. Jay Brooks led the toast at the Sour Beer Fest at Triple Rock in Berkeley. Others toasted at 3 pm in their own time zones.

The beer world has lost a champion but his inspiration and dedication to the beer culture we all love will live on.

— Tom Dalldorf

A collage of memories for the man of the hour: Don Younger 1941-2011 R.I.P.

SEN. WYDEN GIVES THE POOP ON BOOZEMany politicos have been accused of talking shit before, but U.S. Senator (OR) Ron Wyden made his way to the Portland, OR Flander’s Street Public House to give

the lowdown on state and national regulations affecting the distilling industry. Among those in attendance were Jay Ward, Director of Business, Jeff Michels, Chief of Staff, Bull Run distiller Lee Medoff, Oregon Distillers Guild President Eric Martin, Artisan Spirits owner Ryan Csanky, Mike Sherwood of Sub Rosa Distillery, Penn Jensen of ADI, and Rogue’s own Brett and Jack Joyce.

ONE SMALL STEP FOR MAN, ONE GIANT LEAP FOR THE ROGUE NATION- San Francisco Couple are the first to complete their passports.

Here is our story...(The extended version!).

Tyler has been a Rogue Nation Citizen since 2007. I was living in Japan at the time but Tyler came to visit. In January 2009, we decided to visit snowy Hokkaido. While we were having dinner one night we noticed some bottles that looked like Rogue labels but were in Japanese. Tyler was quick to recall a Sapporo location written on the back

of his Rogue Nation Citizen card so we went straight back to our hotel to look up the location of the Beer Inn Mugishutei. It turned out that it was only a few blocks from where we were staying. Phred greeted us and was very happy to have a Rogue Citizen visit his shop. Phred was so kind and the experience really inspired me to learn more about Rogue.

I came back to the US and Tyler took me to the Rogue in San Francisco. I got a temporary ID card and became a Rogue Nation Citizen.

The road trip idea blossomed when my best friend told me he was moving to Portland. My friend’s goal was to move the day before my birthday so instead of whining about having to help him move, Tyler and I decided to turn the trip into a Rogue Birthday Beer Tour. We had received the email about the passports and decided this would be the perfect opportunity to try to complete them. We had already visited the furthest location…so we figured the rest would be simple.

We left on March 1st and drove 10 hours from Sacramento to Eugene where we visited the Eugene City Brewery. From Eugene we went to Portland, unpacked the truck and trailer…then celebrated my birthday at the Green Dragon. On the 3rd we went to the Rogue Alehouse and Distillery in the Pearl and then to Chatoe Rogue in Independence on the 4th. On the 6th we drove from Portland to Issaquah for lunch and then went straight to Astoria. On the 7th we drove to Brewer’s on the Bay for the tour and then ended at the Newport Bed and Beer where we were also staying for two nights.

Along the way we tried probably every beer Rogue has on tap right now, as well as offerings from Buckman Village Brewery and the Euguene City Brewery. We have also had just about everything that Rogue puts its name on from cheese to bread and even staying in the Bed and Beer in Newport. We went Rogue.

It was a long journey but well worth it! Each Rogue location is unique – from pubs, to farms, to waterfront – but the friendly, dedicated staff seemed pretty much equal across the board. We really appreciated the generous hospitality that the Rogue family showed to us throughout Oregon and beyond. We will never forget this extra special birthday adventure.

We can’t thank Rogue and all of its staff enough for making us feel welcomed into the family. We were treated so well in Newport and all of our other stops along the way. Everyone kept telling us how much they appreciated us making the trek, but we really appreciate how wonderful they made our birthdays and how special they made the past week for us.

A man named Charles Osborne had the hiccups for approximately sixty-nine years.

Before 1850, golf balls were made of leather and were stuffed with feathers.Page 6 — 100% PURE ROGUE

EVENTS

ROGUE CELEBRATES HOMEBREW DAY

by presenting a giant check to the Oregon Brew Crew for $5,000. They will use the money to purchase a stainless jacketed fermenter for the nano brew system at the Green Dragon.

21 YEARS, 21 BEERS Rogue Brewmaster John Maier has brewed 21 different beers for the 21 years of the Oregon Brewers Fest. To honor the OBF and John’s “21er”, John brewed a one-time batch of an Olde Ale, called 21 Ale.

21 Ale is dedicated to Art Larrance and Teddy Peetz, the founders of the Oregon Brewers Festival.

2010 21 Ale2009 Latona Pale Ale2008 Glen Ale2007 Imperial Porter2006 Juniper Pale Ale2005 Schwartz Bier2004 Gone Awry IPA2003 Skull Splitter2002 Charlie 19812001 Brew 50002000 Incinerator Dopplebock1999 Imperial Pilsner1998 Brutal Bitter1997 Dopplebock1996 Imperial India Pale Ale1995 McRogue Scotch Ale1994 Dopple Mogul1993 Imperial Stout1992 Olde Crustracean1991 Chipotle Ale1990 Saint Rogue Red

WOMEN’S ROGUE-BY: MUD, BLOOD, AND BEER: A keg of Rogue Morimoto Soba Ale was the first beer on tap at the Oregon Sports Union (ORSU) Rugby Football Club’s Babbfest Memorial Round Robin with 10 women’s teams from four states and brought in over 200 attendees. Not only was the Soba a big hit, but being the first keg tapped, Rogue was the beer that everyone remembered drinking.

John was awarded the Silver Medal for Smoke Ale at the World Beer Cup (the Olympics of beer) in Colorado. There were 3,330 entries this year!

Craft Brewer’s Conference

Craft Brewer’s Conference opening reception at the Field Museum in Chicago: Rogue Seb Buhler, Charlie Papazian, Oregon’s 4th district Congressman, Peter DeFazio, and John Maier

Drink Dead Guy, Don’t Be a Dead Guy-- On September 30, each Rogue Public House held a “Pints for Prostates” event focused on educating our consumers about Prostate Cancer. Earlier this year, Rogue donated $5,000 to Pints for Prostates so they can continue with their important mission. Each year, over 200,000 men are diagnosed with prostate cancer. Research shows that the key to long-term survival is early detection.

PITTSBURGH GOES ROGUE

A Friday night at Fat Heads in Pittsburgh – Mogul Firkin on Tap -- WHICH WAS BLOWN IN 22 MIN -- Has to be a new record... Fat heads has been a Rogue loyalist for 16 years -- Geoff the “Mogul” Guy – actually had a full beard 10 min before this shot was taken – shaved it just to match the Mogul Guy look. Stay Rogue Fat Heads.

5 ROGUE BEERS NAMED NW CHAMPIONS AT UNITED STATES BEER TASTING CHAMPIONSHIPS! The winners are: Old Crustacean, Mogul Madness, XS Russian Imperial Stout, Hazelnut Brown Nectar, and Smoke Ale. Old Crusty was also named national Grand Champion in the the Barleywine category.

OREGON SINGLE MALT WHISKEY was awarded a Gold Medal at the World Beverage Competition (The World’s Largest Beverage Competition) in the Whiskey/Scotch/Aged Whiskey category.

ROGUE SPIRITS won 2 Medals at the International Review of Spirits - Silver for Dead Guy Whiskey and Bronze for the soon-to-be released Chatoe Rogue Single Malt Whiskey.

YELLOW SNOW IPA was awarded with a Gold Medal at the World Beer Championships in the IPA category. Yellow Snow also earned a Gold Medal and was named “Best Embossed Label” at the World Beer Packaging Championships.

OLD CRUSTACEAN named Grand Champion Barleywine at the US Beer Tasting Championships. 4 other Rogues were named best in Pacific Northwest- Smoke Ale, Mogul Madness, Hazelnut Brown Nectar, and Dirtoir Black Lager- Variety is the Spice of Life!

ROGUE STOUTS were awarded three Gold Medals at the recent World Beer Championships! Shakespeare Stout, Russian Imperial Stout, and Double Chocolate Stout (being released in August) all won Gold.

ROGUE DOMINATED the Special Packaging category at the recent San Francisco P.O.P. Show, winning 4 out of 5 medals, edged out only by the Issaquah Brewhouse’s White Frog. The winning Rogues were Morimoto Soba Ale, Shakespeare Oatmaeal Stout, Dead Guy Ale and Double Chocolate Stout.

WORLD BEER CUP WINNER AWARDS

SMALL BOTTLES, BIG AWARDS - The Rogue XS series dominated the competition at the 2011 World Beverage Championships. This line, which consists of 6 beers sold in 7oz.bottles, took home 5 awards of Gold or better, including the #1 overall Strong Ale and Platinum winner XS Imperial Red. Other Gold medal winners are XS McRogue Scotch Ale in the Scottish Ale category, XS Imperial India Pale Ale in the Imperial IPA category, XS Younger’s Special Bitter in the Strong Ale category and XS Old Crustacean Barleywine in the Barleywine category. TRACK TOWN 200 METER ALE was awarded a Gold Medal at the World BEverage Championships in the IPA category.

ROGUE TOOK 1ST PLACE at the Oregon Coast Aquarium Oyster Cloyster, with a Lemon-Ginger Lemongrass Granita prepared with Rogue Ales and Chatoe Rogue Single Malt Whiskey

Page 7 — May 2011

ROGUE ATHLETESTHE ROGUE WARRIOR SPEAKS... BRIEFLY. Rogue, Thanks for putting “young Eddie “ in the newsletter. He’s ALL BOY and will turn 3 in July.

Dick Marcinko - Rogue Warrior

SEIZE THE PAPERBACKRogue Warrior: Seize the Day is now out in paperback. Seal Team 6, now called DEVGRU, is the unit

that took down Osama Bin Laden. Seal Team 6 was founded by Dick Marcinko, it’s first Commanding

Officer.

MARYLAND AMBASSADOR TOM LEE

We will be sending a new Rogue flag to Tommy Lee since his was stolen in a very un-Rogue like way. The flag is in the mail

Tommy... keep up the good work on the East Coast.

SIG STAYS WITH HIS SHIP & SHOWContrary to rumor and conjecture, Captain Sig will not be leaving “The Deadliest Catch.” A man of his word, Sig stays with his ship and his show like a true Rogue.

THE CHEF DROPS 40 BY DRINKING ROGUE. The “Pounds off Playoff” website posted an article about Rogue Athlete, Iron Chef Morimoto. The article recounts how the Chef recently lost 40 pounds, despite being surrounded by tempting foods all the time. The article cites Chef Morimoto’s 5 keys to weight loss:

1. Cut calories;

2. Take a walk;

3. Sweat it out;

4. Alcohol [think Morimoto Soba Ale] in moderation;

5. Cook at home.

The best part of the article was that it pictured the Chef sitting with his favorite beer.

Q & A WITH THE IRON CHEFQuestion: Chef Morimoto, you’ve cooked for people all around the world, from celebrities to every day diners. Is there anyone that would make you nervous to prepare a meal for?

Morimoto: No. I don’t cook for anyone but myself. Even when I’m on Iron Chef and supposedly cooking for judges, I’m really cooking for myself. Everyday, I challenge myself to be a better cook.

Question: You’ve both described your cooking as “global cuisine.” What do we have to look forward to in global cuisine?

Morimoto: I’m learning more and more about endangered species and overfishing. My skills and background are based in seafood and Japanese people eat a lot of seafood. I think Americans need to learn more about seafood and I need to learn more about sustainable seafood.

Question: Do you see yourself slowing down or retiring anytime soon? What’s next? Another book, another restaurant?

Morimoto: I have restaurants, I have knives, I have beer and sake, I have a cookbook. I don’t need to do anything else. People ask me to create t-shirts, hats, cookware. I don’t want that. I want to cook and make what I like. I have a theory, it’s that life is about not only having big dreams but a big foundation.

Life is about multiples. If you act like a zero, then nothing will happen to you. But if you act like a number, a big number with big work, then you’ll get big rewards. I’ve dreamed big, but my dreams were in big actions. Every dream had multiple hours of work behind it. I’m not a zero and I don’t want negative returns.

Morimoto chose to spend the evening away from the kitchen, allowing Yagihashi to serve as chef. While he drank his own soba beer.

Morimoto has projects underway to open Restaurants in Los Angeles and Mexico City, along with his list of venues in Waikiki, Napa, New York , Philadelphia, India and Japan.

KEN FETTERS: THE OTHER IRON ATHLETEIronman & World Class Rogue Nation Athlete Ken Fetters competes in triathlons to raise funds for MS research and to help fight his own disease. Ken has been awarded The Ford Ironman Everyday Hero Award for his foundation fundraising efforts and donations to defeat MS. Ken was diagnosed with MS over 11 years ago and has been racing and raising donations to help find a cure for years. Rogue, as Ken’s primary sponsor, is displayed on his training garb and race jersey.

Ken Fetters works out muscles most people don’t even know they have.

STRIKE TWO FOR SARAH PALIN

We turned the other cheek when her 1st book, “Going Rogue” was published. However, our bottom has only 2 cheeks. Her new biz book, “The Rogue” is too much to tolerate without acting.

We have written her and her publisher requesting the name be changed to “Rogue” or Sara will be banned from the Nation.

The Rogue Nation plays no role in public politics and it’s agenda is centered around admission to UN-Olympics and changing primarily definition of Rogue in the dictionary to the 21st century definition.

We even sort of like her hunt and fish background.

We do, however, welcome Smith Hempstone’s “Rogue Ambassador: An African Memoir”.

Kite flying is a professional sport in Thailand.

The Iron Chef met with

Rogue Ambassador

Anna Joyce for

discussions on Newport

landed Uni, dungeness

crab, shrimp, albacore

tuna, halibut, oysters,

silver and king salmon.

Page 8 — 100% PURE ROGUE

AGRICULTURE

This is where Rogue’s Grow Your Own (GYO) revolution was born - on a 42 acre micro hopyard near Independence, Oregon along the Willamette River. The site was a grass seed farm until Rogue employees moved in, planted new hops bines and built trellises from the ground up.

Today, Rogue grows seven varieties of aroma hops. The farm is located in the Wigrich Appellation, the oldest hops growing region in Oregon. Hops cultivation started here in 1867.

Harvest time is especially busy. In the yard, workers cut the bines from the trellises and take them to a picker where they pull off the cones. Then the cones are kilned, allowed to cooled, baled and shipped to Rogue’s brewery in Newport.

In the early 1900s, the annual hops harvest was one of the biggest events in Oregon. Tens of thousands of people went to Independence looking for hard work and good pay. Farmers provided workers with tents, water and other necessities. Picking hops became a tradition for many families and they returned year after year.

The Willamette Valley is the world’s top producer of aroma hops. The rain shadow of the Coast Range, the rich alluvial soils of the valley and the farm’s location in the hops “sweet spot” of the 45th parallel creates a perfect aroma hops terroir.

Come watch the hops grow and see how beer begins on the farm.

Hops picking was a family affair. Children joined in the harvest, but used smaller baskets and were expected to pick less. They were sometimes “paid” with ice cold sodas. Oregon State University Archives photo.

Huge tent cities sprang up during harvest season. Families would live here for about a month before returning home. The pay was decent and a hop picker could earn enough to provide enough food for the family for the entire winter. Salem Library Photo

A Willamette Valley hopyard circa 1900. Oregon State University Photo.

NEWPORT

Catch, clean and cook your own crabs from the dock at Rogue’s Brewery on the Bay.

The story of Newport is one of natural resources and the people who make a living from them. The bounty of Chinook, Coho, Albacore tuna, Pink shrimp, whiting, sole and oysters make this one of the busiest fishing ports in America. Newport fishermen haul in more Dungeness crab than anywhere else, making this town of 9,000 the “Dungeness Crab Capital of the World.”

Newport fishing is based on sustainability. The Dungeness crab and Pink shrimp fisheries are certified sustainable by the Marine Stewardship Council. Seafood Watch says Newport caught halibut, rockfish, sardines and albacore are “Best Choices” for consumers who care about protecting the ocean.

Just who were first to live on Yaquina Bay is something of a mystery. Where they came from and what they called themselves was not recorded. But by the 1400s, a group known as the Yacona Indians had settled here. They appeared to be so content with life on the bay and its plentiful seafood they saw no reason to leave. Their lives changed forever during the 1860s when oyster companies from San Francisco fought over the rights to harvest the oysters of Yaquina Bay. Pretty soon people from the Willamette Valley wanted in on the action and the area was opened to white settlement.

The founder of Newport beer was Robert Schwaibold who ran the Yaquina Brewery for about 15 years until it closed in 1897. When Rogue started here in 1989 it built just the second brewery in Newport history. The first customers were fishermen and crabbers with strong opinions about beer. The local economy and diet was fish dependent. Rogue’s Ales, Porters, Stouts and Lagers had to be created to go with the seafood they ate or to be used in the cooking of seafood.

One of the biggest prohibition raids in history took place next door to Rogue’s Bayfront Brewpub. Back in 1923 this was the site of the Abbey Hotel. Dozens of people were arrested on the day the Abbey was raided. But the owners were acquitted after the evidence “disappeared”.

In 1992, Rogue moved its brewery to the south side of Yaquina Bay and built a bottling facility. A few years later it opened one of America’s first distillery pubs, the Rogue House of Spirits, offering ocean aged spirits bottled by hand on a old hospital gurney.

Both overlook the recreational marina, the Yaquina Bay Bridge and have some of the best crabbing spots in Oregon. This is also the scientific side of Newport. Rogue’s neighbors include the future headquarters of NOAA’s West Coast fleet, the Hatfield Marine Science Center and the Oregon Coast Aquarium, once home to Keiko the star of the movie, “Free Willy”.

INDEPENDENCE

Schwaibold with the wife and kids about 1884. Lincoln County Historical Society photo.

The Abbey Hotel was built in 1911 for $53,000. Lincoln County Historical Society photo.

Vines, filled with hops cones, are ready for harvest.

Men and machine work together to separate the cones from the hop vines.

Page 9 — May 2011

AGRICULTURE

One of the most important events in Oregon history happened on Rogue’s micro-barley farm in Tygh Valley. This is where thousands of people crossed the Columbia Plateau and the Cascade Range on the Oregon Trail.

When Oregon Trail pioneers first arrived in The Dalles, the only way into the Willamette Valley was floating your goods and family down the most treacherous stretch of the Columbia River. Many died trying.

Sam Barlow, a settler from Kentucky, thought there had to be a safer way. He and a small group of family and friends went in search of an Indian trail around the south side of Mt. Hood. Instead they built a new road through the wilderness in 1846. The route they chose headed south to Tygh Valley, west towards the Cascades, over Barlow Pass near Government Camp, followed the Sandy River until a left turn took them into Oregon City.

A view of Barlow Road territory from Rogue’s micro-barley farm in Tygh Valley.

The tollgate of the Barlow Road in 1885. Travelers paid a toll of $5 per wagon and ten cents for every head of livestock. Oregon State University Archives photo.

One of the surviving segments of the old Barlow Road in the Mt. Hood National Forest. National Park Service photo.

THE BARLOW ROAD

But safer didn’t mean it was easy. The Barlow Road was barely passable. Wagons broke down frequently and livestock died along the way. Despite the high tolls, about a week’s wages back then, this is how most trail pioneers completed their journey into Oregon. During the first year, 1000 people in 152 wagons, and some 3000 sheep, mules and cattle made the trip.

The Barlow road was not a financial success. Settlers stopped using it when the railroads arrived in the 1880s.

But if you visit the Rogue micro-barley farm, you can still see the wagon wheel ruts in the ground some 150 years later. They’re a testament to this early period of Oregon’s history.

GRIND YOUR OWN

The McKercher family mill in 1940 (left). John McKercher (right) Salem Library photos.

One of the most important steps in brewing is milling.

When malted barley comes to the brewery it’s still a whole grain. The husk has to be cracked just right for the water to seep in or you’ll end up with a worthless gooey mess in the mash tub.

Milling comes naturally to Rogue. Our presidents, the Joyces, are descendants of the McKercher grain milling family of Perthshire, Scotland. One of the first customers was the Dewar’s distillery in nearby Aberfeldy.

The McKerchers arrived in Linn County, Oregon in the 1890’s and operated a grain mill on the Calapooia River for 55 years. In 1905, they won the award for “Best Flour In The World” at the Lewis and Clark Centennial Exposition in Portland.

Some of the McKercher family animals became even more famous than their owners. Bunch the horse knew how to herd cattle by himself. Then there was Babe, the cigarette eating deer who gave birth to triplets.

But life could be hard, too. Daniel McKercher was murdered at a hopyard while trying to collect a bill. He and two others were killed. The triple slaying was one of the most infamous cases in Oregon history.

When the mill closed in 1943 it ended a century of milling in Crawfordsville. Today, the McKercher family legacy is honored with a park named for them at the old mill site.

TYGH VALLEY

In the shadow of Mt. Hood, Rogue Ales is leading the next revolution in brewing.

Rogue is producing the estate micro floor malting house at our micro-barley farm in Tygh Valley, Oregon. Rogue’s Dare floor malt is handcrafted in small batches that are steeped, germinated and roasted for a variety of flavors and colors. Rogue is using it to brew a series of limited edition Chatoe Rogue Floor Malt Ales and whiskeys.

On 220 acres, Rogue grows more than 800,000 pounds of malting barley. The rain shadow of Mt. Hood creates a terroir of cool winters and dry, sunny summers - perfect for growing Rogue Dare and Risk 2-row barley. The free range water for the malt house and farm comes from Badger Creek. Fed by snowmelt and rain, Badger Creek begins at an alpine lake and tumbles down the slopes of Mt. Hood through 22 miles of glacial valleys and narrow wilderness canyons before flowing to the farm.

When you open a bottle of Rogue you’re tasting more than just the barley, hops and water. You’re tasting the results of millions of years of geologic forces and history that are unique to the place where hops and barley are grown and where the water comes from.

This “Taste of Place” is what we call terroir.

Rogue built the first floor malting house in the United States in a century at our barley farm in Tygh Valley(pictured right).

More than two dozen ponds and streams are filled with redside rainbow trout, largemouth bass, catfish and crappie.

The top of the Empire State building was built to anchor blimps.Page 10 — 100% PURE ROGUE

On April 23rd, 2010 the Soldiers of the 141st Brigade Support Battalion and 41st Special Troops Battalion, 41st Infantry Brigade Combat Team took part in a demobilization ceremony at the Chiles Center on the University of Portland campus in north Portland. The 3,300 Oregon Soldiers were deployed to Iraq for 10 months, making this the largest deployment since WWII. At the end of the demobilization ceremony an enormous cheer rang through the fairgrounds facility as the soldiers were told they each had a 22 oz. Rogue beer waiting for them outside.

Oregon’s 41st Infantry Brigade Combat Team “Jungleers” mobilized to Operation Iraqi Freedom in May 2009. The “Jungleers” trace their lineage to the famed 41st Infantry Division with its distinctive Sunset Patch, that served throughout the Pacific in WWII. During the Brigade’s year-long mobilization, it provided convoy security for two-thirds of Iraq, the Brigade’s 3,300 soldiers drove over eight million miles, endured numerous Improvised Explosive Devices, as well as small arms and indirect fire attacks, while safely escorting over seven thousand logistical convoys. The Brigade completed its mission in April 2010 and played a key role in the responsible withdrawal of coalition forces from Iraq.

RogueReporting For Duty

Evolution of the Rogue Flight Patch, as told by the C/7-158th To begin with, the patch reflects the values that are important to Medevac guys who, while reflecting over a beer, toasted those who had died. The concept started on a rescue attempt in the mountains that turned into a body retrieval. Medics sometimes rely on dark humor to cope with the heavy psychological burdens of their occupation. The C/7 158th Medevac unit serves as a rescue unit, but oftentimes these rescues turn for the worse, and they are forced to retrieve dead bodies instead of live ones.

The originator for the Dead Guy Flight Patch is SFC Welborn who felt that his job was a “Rogue” concept: Doing what is required to accomplish the mission and lowering his team’s exposure to risk overall. It’s not just body retrieval; it’s bringing back home a family’s loved one, and although it applies mostly to civilians, it embodies the Army Value that, “I will never leave a fallen comrade behind.” It all started with the well known and beloved beer label and a toast to those who perished doing what they love.

The patch itself is monochromatic with an accent of color. The logo gives the units name: C/7-158th and the Red Cross Logo in Red. In the middle, the Rogue Skeleton sits beside an unidentified mountain with the words Rogue Medevac in black. At the bottom of the patch, the Latin phrase Ut Servo Spondeo translates to “Keeping our Promise:” the promise to never leave a fallen comrade behind. This medevac unit chose Rogue to make the following statement: “Rogue, because we are different, going above and beyond the standard… demonstrators of progressive outside the box thinking, not afraid to be different.”

A hearty Rogue Thanks to the brave men and women of the C/7-158th Medevac Unit for their bravery, honor, and support.

Cheers to you all.

Troops overseas show their support for Rogue with Rogue Nation Flags, Stickers and even stenciled lettering on their military vehicles.

Rogue hands out the official “Bigfoot Brew” to the 162nd Engineering Unit in Dallas, Oregon on November 5, 2010 for their demobilization. Thanks to the men and women of the Oregon National Guard for their dedication and service to our country... Drink up Soldiers.

From Brett A. in San Francisco: “The Ft. Travis regulars at the SF pub brought back the Rogue flag we had given them before their deployment. They had a refueling boom operator take these pictures while in flight with the Rogue flag drapped over the cockpit. And also provided us with a signed certificate of authenticity stating that it had been flown on 30 air combat refueling missions in support of Operation Enduring Freedom.

Sunset Stout, featuring the Sunset Patch of the famed 31st Infantry Division in WWII.

Page 11 — May 2011Oregon has more ghost towns than any other state.

FOUNDATIONROGUE KNOWS WEDDINGS

RENEWAL OF VOWS FOR OWNERS OF EDGEWATER LOUNGE IN CHICAGO.

Reverend Brett McKercher Joyce presided over the renewal of vows for Donna and her husband, David, at the Edgewater Lounge in Chicago. The couple were originally married by Brett’s father, Reverend Jack Joyce. The happy couple wore hop and rose wreaths for the ceremony.

“

“The Most Epic Moment During GABF...” -- The Beer Wench

The Great American Beer Festival is the world’s largest commercial beer festival with over 3,500 beers vying for medals this year in Denver, CO. Rogue Won their 24th and 25th medals since 1990, but it wasn’t the winning that mattered. It was the wedding which noted beer blogger, The Beer Wench, described as, “The most epic moment during GABF...” Rogue President Brett Joyce served as minister for the wedding of Dave Keene and Jennifer Smith, owners of San Francisco’s famous bar The Toronado. The impromptu wedding took place spontaneously at the festival, when Jennifer realized that Brett was a minister in the Universal Life Church. Joyce married the two on Saturday night in front of the Russian River Brewery booth with Vinnie and Natalie Cilurzo serving as best man and maid of honor. This blessed union is proof positive that Rogue Knows Weddings. We offer marriage ceremonies at all of our pubs. For an Extra Hoppy Wedding, book the Rogue Hop’n Bed farmhouse and get hitched on our 42 acre micro-hopyard in the Willamette Valley. For more information on weddings at Rogue, contact Jordan Uttech at (503) 241-3800.

WISCONSIN AMBASSADOR HAS ROGUE THEMED WEDDING

Jaysen Jorgensen, South Wisconsin Rogue Ambassador, married Julia using Rogue as the theme. The Bachelor party was at the Looking Glass Pub, in Janesville, with Dead Guy on tap. The Rehearsal dinner featured a keg of Dead Guy. The Rogue Flag displayed proudly at wedding reception. Pictured are Jaysen (white hat), Big Al, and Jeremy Jorgensen.The happy couple topped it off with a Rogue-a-Moon, starting at the Issaquah Brewery. The next stop was Portland to visit Rogue Ales Public House and the Green Dragon, then to Astoria, Newport, on to Eugene and finishing up in San Francisco. It was not all in one day, as the couple did have to stop once in awhile to “appreciate nature”. THE FOUNDATION OF ROGUE The Rogue Foundation has supported local communities and causes close to our hearts for 23 years. We have supported nearly 100 causes so far in 2011, including local arts and education programs, homebrew clubs, animal shelters, the National Guard, and our community law enforcement agencies. Our inspiration comes from Mo Niemi, Rogue’s original landlady in Newport and founder of Mo’s Seafood restaurants. Back in 1989 Mo’s words to us were to, “take care of the fishermen”. It was her way of reminding us to give back to the community. One of the most gratifying things we do is provide gathering places where our friends and neighbors can get together to raise awareness and funds for their causes. Recently, the stars of The Deadliest Catch mingled with fishermen and pub regulars at the Commercial Fishermen’s Festival, hosted by Rogue Ales Public House in Astoria. Travis Arket of the North American, Spike Walker, who wrote the book that inspired the TV show, Harry Lewis, Captain of the F/V Incentive, and Dave Lethin, Captain of the Aleutian Ballad were all in attendance. Local Dungeness was served, and according to pub manager Jimmy Griffin, attendees liked the location. “Usually crab feeds are held in empty halls with no character and people are run through like cattle. I had people coming up to me all day, saying it was the best crab feed they’d ever been to.” The festival promotes education, safety, employment, and responsible fishing. Rogue Ales Public House in San Francisco has recently formed a friendship with the Blind Brewers, a homebrew club introduced to us by Lighthouse, an advocate for the blind and visually impaired. In January, the Blind Brewers made a batch of Shakespeare Stout from a Rogue Brew Kit, provided by the pub. Manager Brett Adamson was so pleased with the experience, he decided to make Blind Brewers sessions a regular thing. The San Francisco pub has hosted two brewing sessions with the club this year. And the

beer? According to Brett, it “turned out awesome”. Rogue has happily contributed to the following organizations, as of this printing, in 2011: After Effects Users Group, Ainsworth Elementary School, Arizona Society of Homebrewers, Bay Area Mashers, Blind Brewers, BUZZ Homebrew Club, Cascade Brewers Guild Homebrew Club, Chicago Brew Crew, Commercial Fisherman’s Festival, Eastside Domestic Violence Program, FAB PDX, Frequent Fliers Dance Troupe, Kuykendahl Gran Brewers, Lincoln County Governor’s Food Drive, Ivy School, Lane Amateur Hockey Association, Lymphoma & Leukemia Society, Mohawk High School, Native Fish Society, Newport Police Department, Oregon Festivals and Events Association, Officer Steve Dodds, Oregon Museum of Science and Industry (OMSI), Oregon Ameican Fisheries Society, Oregon Brewers Guild, Oregon National Guard, Oregon Repertory Singers, Perrydale Parent’s Club, Pacific Northwest Waterways Association, Portland Children’s Museum, RAZE Homebrew Club, Rocky Mountain Elk Foundation, Sasquatch Brewfest, Seattle Humane Society, Toledo (Oregon) Fire Rescue, Trillium Family Services, and Woodhaven Preschool. HAPPY FINNISH AT THE ROGUE PUB

The Official Rogue Ambassador from Finland, Pirrkko, stopped by Portland’s Flanders Street Rogue Public House in October with members of the Finlandia Foundation and the Finnish Council of Los Angeles. All present were sworn into the Rogue Nation by Big Al Jorgensen, promoting diplomatic relations between the two nations for years to come. Thanks Pirrkko for introducing us to your friends, Finnish, and countrymen.

ROGUE ALES SELECTED AS OREGON’S 2011 RESTAURANT NEIGHBOR AWARD WINNER

The Oregon Restaurant & Lodging Association has named Rogue Ales as the recipient of the 2011 Oregon Restaurant Neighbor Award for their longtime effort of honoring soldiers of the Oregon National Guard by creating custom label beers for the “mustering-out” ceremonies, celebrating the safe return of our troops home to Oregon.

“The involvement and dedication that Rogue Ales has shown in honoring the men and women of Oregon’s National Guard and their families is commendable and exemplifies the spirit of our industry and our state,” noted Steve McCoid, President/CEO of the Oregon Restaurant & Lodging Association.

Rogue Ales employees attend the “mustering-out” events, handing out beer and personally thanking the soldiers for their service. There are often between 500-900 soldiers at these events, with more than 1,500 civilians who also attend. The serigraph bottles designed by Rogue Ales for the ceremonies are unique to each unit, recounting their missions and locations, and depicting their distinctive insignias. Rogue Ales provided 3,000 volunteer hours for this endeavor in 2010 alone.

AB WILL MAKE BASS IN THE US. Recall earlier this year AB also said it would make a couple of Beck’s packages here in the US. A number of other “imports” are brewed here, including Foster’s, Kirin and more.

ABI NORTH AMERICAN ZONE PROXY SOLD $2.5 MIL IN OPTIONS. Luiz Fernando Edmond, ABI’s North American Zone Proxy who oversees the US, sold 43,000 shares for 40.87 Euros each, reported Bloomberg based on regulatory filing. That comes out to about $2.5 mil at today’s exchange rate.

AN ABDI BRIEF NOTES THAT “FOREIGN-OWNED BREWERS NOW CONTROL 80%” OF U.S. BEER MARKET.

ANHEUSER-BUSCH TO BUY GOOSE ISLAND BREWERY FOR $39 MIL -- Anheuser Busch is making a big play to get bigger in craft beer as it agreed to buy all of Goose Island, which sold 127,000 bbls last yr, for #39 mil. AB agreed to pay $22.5 mil for 58% equity stake owned by founders and investors and will pay an additional $16.3 mil for Craft Brewers Alliance.

“Demand for our beers has grown beyond our capacity to serve our wholesale partners, retailers and beer lovers,” John Hall said in a release. AB will pump an additional $1.3 mil in to ramp up production at Goose Island’s Fulton Street Brewery by about 10%. “We want to make sure we stay ahead of Goose Island’s growth trajectory,” added Dave Peacock. “We are committed to win the high-end,” Dave told CBN. Goose Island will also contract brew at CBA’s Portsmouth Facility, possible to the tune of 35,000 - 40,000 bbls.

In any case, this is yet another example that consolidation in the craft segment has begun in earnest as big brewers and private equity attempt to capitalize on the trend toward craft. Recall last year, Anchor sold to Griffin Group, NAB bought Magic Hat and Pyramid, CBA bought Kona, Centerbridge Capital bough Rock Bottom and Gordon Biersch, and MillerCoors Tenth and Blake invested in Terrapin. With the Goose Island deal, 5 top 20 craft breweries sold in the last year as well as the 2 largest brewpub chains.

ABI CEO IS BULLISH ON U.S. PROSPECTS -- “In 2010 we launched Budweiser in Russia and added a Budweiser line extension in China. Attention now turns to bring Budweiser to Brazil in the second half of 2011.” Other new products in regional markets include Stella Artois Black in the U.K. and Skol 360 and Anartica Sub Zero in Brazil. Mr. Brito reported that there has also been a deceleration in the decline of Budweiser.“Thirdly, there is a growing consumer demand for high-end brands,” Brito concluded. “This is great for the industry. We’ll invest behind our import and domestic craft beer portfolio, leveraging our brand marketing and route-to-market capabilities to grow our share of this attractive high margin segment.”

BUSINESSWEEK CALLS A-B A “DEADBEAT”. In a recent article in Bloomberg BusinessWeek, journalist Jonathan Alter singled out A-B InBev as a “corporate deadbeat” for deferring payment to its suppliers and contractors for 120 days.

“Big businesses are forcing small business to act as their banks by not paying their bills on time,” Mr. Alter wrote. “Net 60 is the increasingly common standard in big business-60 days before cutting a check to suppliers...[But] consider the case of Anheuser-Busch InBev NV. Net 60 is too wimpy for these fokls. They routinely stiff their advertising agencies

and other vendors for four months: Net 120.”

Mr. Allter quoted Morningstar analyst Ann Gilpin’s assesement of ABI management as “ruthless, machete-wielding investment bankers” and wrote, “Not surprisingly, AB InBev isn’t run by charming brewers with an appreciation of the fine human beings in their industry...They don’t know foam, but they sure know float.”

Mr. Alter suggests that the Obama administration crack down on this “unfair business practice” by mandating that any company with a federal contract pay suppliers within 30 Days (A-B InBev has a substatial military sales operation). Modern Brewery Age Weekly, January 21, 2011

WALGREENS TO FRONT NEW PRIVATE LABEL BEER. It’s called Big Flats 1901, brought to market by Winery Exchange, a private sourcer in the wine and beer space. Big Flats 1901 will be available in six-pack cans for $2.99 and 24 cans for $11.49 at Walgreens stores nationwide, except for California which will launch later. Prices in some areas may vary based on distribution costs and taxes.

“In just the first few weeks of sales consumer feedback has been very positive, as beer drinkers across the U.S. are thrilled to have such a quality brew at a value price,” said Kathleen Burns, senior marketing manager at Winery Exchange.

DIAGEO TAKES STAKE IN HANOI LIQUOR JOINT STOCK CO. Diago has agreed to acquire 23.6 percent of Hanoi Liquor Joint Stock Co. (Halico) in Vietnam for about $52.2 million. Halico is the largest distiller in Vietnam, and its flagship brand is Vodka Hanoi. The two companies will form a strategic partnership in the country.

HEINEKEN BUYS 5 BREWERIES IN NIGERIA. Heineken expanded its presence in one of its strongest markets - Nigeria - with purchase of 5 breweries there. That will push Heineken’s share to 68 in Nigeria, where approximately 14 million bbls sold in 09, 1 million bbls bigger than Florida market in the U.S.

KIRIN TO SELL CHINESE BREWERY TO ABI. Kirin Holdings Company Limited is planning to sell its 25% stake in Dalian Daxue Brewery Co., Ltd., a China-based beer producer, to Anheuser-Busch InBev. The move comes as part of Kirin’s efforts to reorganize its Chinese beer operations, but the company will keep holding two other beer production companies in China, Kirin Brewery Co. and Hangzhou Qiandaohu Brewery Co., says the WSJ. With annual capacity of 280,000 kiloliters of beer, the Chinese brewer operates in Liaoning Province in the northeast, one of the regions with the highest beer consumption in China.

MILLERCOORS: RECORD PROFITS, SOFT-ISH SALES -- MillerCoors continues to beat expectations on synergies and cost controls, although sales remain soft. Volumes in the fourth quarter were down 2.3% excluding contract volume (down 2.2% with contract production) against an easy comp. Revenues per barrel were up 1.7% with about half of that going to mix shift upward and half to price increases, suggesting price increases in Q4 up only 0.85. EBIT was p 36%. For the full year, MillerCoors’ net income was $1.1 billion. That’s Billion, up 25%.

AB TO OFFER SHOCK TOP RASPBERRY WHEAT ALE. A-B’s most successful specialty brand just got a line extension. The new Shock Top Raspberry Wheat is brewed at Anheuser-Busch’s Baldwinsville, NY brewery.

CARLSBERG TAKES LOSS IN SALE OF BREWERY -Danish brewer Carlsberg has sold its 2.0 million bl Feldschlosschen brewery in Dresden, Germany, to private label company Frankfurter Brauhaus GmbH at a non-cash loss of around

130 million Danish kroner (USD 23 million). Carlsberg said it wants to focus on five core brands in northern Germany. The sale of Feldschlosschen brewery, which Carlsberg had struggled to operate efficiently, leaves the Danish brewer with just two breweries and 700 employees in Germany. Two years ago Carlsberg had sold a brewery in Braunschweig to Germany’s cheap beer producer Oettinger, which had been underperforming. The sale of assets represents quite a volte-face on Carlberg’s original plans. Following the EUR 1 billion takeover (including debt) of Germany’s Holsten Group in 2004, Carlsberg became Germany’s number two brewing group. Now it’s probably down to ninth or tenth.

GAMBRINUS IS DC’ing THE ICONIC PETE’S WICKED ALE brand, accourding to a note to distributers, effective March 1. The death of a once mighty brand is due to “rapidly declining sales volumes.” This is a brand, originally hawked by Pete Slosberg starting in 1986, that reached nearly a half a million barrels and was the number two craft brand behind Sam Adams in its heyday in 1995.

TERRAPIN BEER FOUNDERS BUY OUT INVESTORS, TENTH AND BLAKE INVOLVED. Brian “Spike” Buckowski and John Cochran, the founders of Terrapin Beer Company in Athens Georgia, have acquired full control of their growing craft brewery by purchasing all the shares of a private investor group which had invested the initial capital during terrapin’s early years. John told BBD: “This transaction resulted in a positive outcome for all parties by delivering a good return to the investor group and allowing the founders to pursue the company’s next phase of continued growth.”

But this caught my eye: Credit financing for this transaction was provided by Tenth and Blake, the craft/import division of MillerCoors. There was no equity involved, just a loan, and so Tenth and Blake is just a note holder. How did this come about? T&B’s Tom Cardella told BBD that he had met Spike and John last Fall as he was travelling the country meeting with craft brewers. “They were just nice guys, and we got along great. I told them, if you ever need anything, give us a call.” At about that time Spike and John were needing to buy out their investors, and so a simple load agreement was struck. “And maybe we can learn some things from each other,” said John, but beyond that, that’s it.

Terrapin has been on a growth trajectory, up 35% and selling 18,675 barrels in 2010. Look for a black saison one-off offering later this year from Terrapin.

BUFFALO BILL’S COULD PUSH 1 MILLION CASES UNDER NAB. It’s only been in the NAB portfolio for about four months, but West Coast Cali brewpub Buffalo Bill’s has some serious growth potential if its new parent company has anything to do with it. Bill’s owner Geoff Harries speculated that big plans may be in order: The brewer is at about 150,000 cases currently, but its Blueberry Oatmeal Stout, Pumpkin Ale, Orange Blossom Ale and newest Alimony IPA could reach 1 million cases in three years with its new deeper-pocketed daddy Co. There’s lots of potential for this accessible-tasting brand, which already has decent off-premise grocer distribution across the nation (but lots of on-premise room to grow). Stay tuned...

BEER TAX INCREASES FAILED TO GENERATE HIGHER TAX REVENUES. A tripling of the Russian beer tax from 3 to 9 Ruble/litre that took effect on 1/1/2010 failed to produce the expected 200 percent increase in tax revenues. Instead tax revenues for Jan/Feb were only 6.56 billion Rubles, which represented an increase of only 67 percent. During the same period, beer production declined by 19.7 percent, while vodka production increased by 19.2 percent.

Page 12 — 100% PURE ROGUE Americans on average eat 18 acres of pizza every day.

INDUSTRY NEWS

Page 13 —May 2011The electric chair was invented by a dentist.

LATE BREAKING

ROGUE PULLING OUT OF YEMENDue to our exponential growth over the past 23 years and in an effort to continue to be a dependable source of supply, we regretfully informed our importer in Yemen today that we can no longer supply this emerging craft beer market with Rogue Ales, Lagers, Porters, Stouts and Spirits.

We have chosen not to contract brew and will continue to make 100% of our beers in the beautiful Oregon coastal town of Newport, population 9,532.

Our products will continue to be available to loyal Rogue beer drinkers, retailers and distributors in all 49 states and 31 countries including Guam, Trinidad & Tobago and Denmark.

Thanks for your continued support of the Rogue Revolution.

Sorry Yemen.Rogueishly yours,Brett Joyce

PEEPS FROM DOWN UNDER PLAY SHIRTS AND SKINS (drinking beer) AT ROGUE’’S BAYFRONT PUB IN NEWPORT.

Barney Matthews, from one of our best retail accounts in Melbourne, Australia, called Beer Deluxe, came to visit Rogue along with some of this buddies (the guys with no shirts). Also visiting the coast were our guys from Skyland Distributing (the ones with shirts).All took the oath with Rogue Nation president Steve Swann on a beautiful day in Newport.

ROGUE IN JAPAN Rogue celebrated the 30th anniversary of Phred’s bar in Japan with a specially labeled Rogue brew. Following the Tsunami in March, Rogue made a donation to Phred to spend in the restoration of the community.

ROGUE IN INDIA Although it is only my third night in India (the Icelandic volcano held me back by a few days), I have already managed to find a US craft beer: Thank you, Brett. In my hotel in Bangalore, I stumbled upon

Rogue’s Brutal Bitter--the last bottle at the bar, I might add…. Cheers, Chad

INTERNATIONALWHERE IN THE WORLD IS MO NEIMI?

The Rogue Nation has issued an Amber Ale alert for a missing photograph of our dear friend, Mo Niemi.

This is no ordinary snapshot. It shows Mo posing in a bathtub au naturel. Let’s just say once you’ve seen it - you’ll never forget it. The photo graced our Bayfront Brewpub in Newport, Oregon for more than 20 years.

It was last spotted on a delivery truck headed to Cincinnati, Ohio where it was going to be restored. All we’ve received back are some digital copies. But the original photo, like Mo, is irreplaceable.

Mo, the founder of the world famous Mo’s Seafood Restaurants, played an important role in the history of Rogue Ales. She convinced us to build our brewery in Newport and we agreed to proudly display her photograph above the bar.

Details:Last Seen: Cincinnati, OhioHeight and Width: Poster sized, about three by two feet.Weight: We would never ask a lady such a question.Shows: A naked old woman sitting in a bathtub.

If you have any information please contact the Rogue Bureau of Missing Persons at 503-241-3800.

We asked Rogue Nation to send us their captions for this John Maier photo and we received hundreds of responses. John’s personal favorite was this one, from Paul Shields out of Liberty Lake, Washington. Congratulations, Paul. As Promised, your captioned photo made its way into 100% Pure Rogue.

SHOW US YOUR DEAD GUY

In October, we asked fans to submit their own Dead Guy artwork, in whatever form it might be. We received drawings, paintings, tattoos, glasswork, even a custom pool table, and were inspired by the creativity, humor and enthusiasm shown for Dead Guy Ale.

Congratulations to Josh Tuininga, whose Dead Guy Entry was voted the winner in our pubs, and by our panel of unqualified critics.

CAPTION THE BREWER

TROUBLE BREWINGI think you saw the news on TV about the earthquake in Japan. Some of my breweries got damaged, and a couple of them were serious. Also radiation, the US government will start checking radiation at the port. I had a conversation with some breweryies in Japan, they said that because of this earthquake some of the sake breweries in Japan will go out of business because of financial problems. Sake making breweries have to pay for rice ahead of time and start making sake, so the damaged breweres do not have sake to sell this year.

You might think again about making sake in the US because of the above reason.

Takahiro Tokura (A friend of ours)

ROGUE HALL OPENS ON PORTLAND STATE UNIVERSITY CAMPUSInspired by the collaboration with Portland State University that gave birth to PSU IPA, Rogue Ales and Spirits has opened Rogue Hall in May, just a half block off of Portland’s South Park Blocks and in the heart of the PSU campus. Rogue Hall will occupy the space that is currently Paccini’s restaurant, located on the ground floor of the Vue residential tower on the corner of SW Montgomery & Park.

Rogue Hall will feature free wireless, outside seating, group meeting space, full-service restaurant and bar, hoppy hour, Kobe Blue Balls, Rogue spirits, pizza to go, growler fills, pizza delivery via bike, and 20+ Rogue Ales, Porters, Lagers, and Stouts on tap.

The current owner of Paccini’s is Jason Lingal, a native of Guam and PSU Viking who founded the business in 2005 and has been pursuing his MBA at PSU while simultaneously owning, operating, and managing Paccini’s. Rogue Hall will honor Jason for his hard work, dedication, and perseverance with an honorary bar plaque and as an official Rogue Ambassador to Guam.

Dear Rogue Ales, thank you for improving the quality of my stay in Taiwan. Hope the translation is accurate.

-Joe Werner

FOR SALE

Looking for the perfect gift for Mother’s and Father’s Day? Log onto rogue.com/store to find great Rogue gifts, including specialty gift boxes for Mom

and Dad!

GARAGE SALESThese are held at our pub locations in Newport, Porttland, San Francisco, Eugene, Astoria, and Seattle. 2011 dates are as follows. visit www.rogue.com or call 503 241 3800. 5/27-5/30, 7/1-7/4, 9/2-9/5, 10/7-10/10, 11/23 - 11/27, 12/26-1/2

DELIVERYCan’t find your favorite Rogue Beer or Spirits in your area? We’ll ship bottles or cases to your door! Call 503.241.3800 to place an order.

WANTED

HOMEBREWERS who use VSS PacMan Yeast from Wyeast or clone their Pacman from a bottle of Rogue. Brew like a Rogue? Attending NHC conference in MN? E-mail seb@rogue.com

CALLING ALL MONKS!!!Portland Oregon’s Waterfront

Parkhosts the 24th Annual

Oregon Brewers Festival.July 29th-31st, 2011

Join Rogue Ales and its band of merry Monks on their wayward march to Oregon Brewers Festival, take part in a unique cheese and beer tasting experience with legend Fred Eckhardt, and tour Rogue’s 42-acre Micro Hopyard.For more information, call 503.241.3800 or visit www.ROGUE.com

RENTALSRogue Bed ‘N Beer

Fully furnished apartments

above the Rogue Ales Public House on the Bayfront in Newport, OR. Call the landlord for nightly or weekly rental. Pets free, children require deposit.Stacey@rogue.com/541-961-0142

Rogue Hop ‘N Bed3590 Wigrich Rd.

Independence, OR 97351

The Hop ‘N Bed is Chatoe Rogue’s 100+ year old farm house available to guests for overnight stays and events. Visit www.rogue.com for more details.

Please contact Natasha Cronin at 503-838-9813 for rates and reservations, or email ncronin@rogue.com

EVENTS

Wild Seafood WeekendSeptember 10th - 11thCome join us at the water.On the Bayfront:Brewer’s on the BayHouse of SpiritsRogue Ales Public HouseNext to the Salmon Hatchery:Issaquah BrewhouseOn the Williamette:Chatoe RogueAt Fisherman’s Wharf:Rogue Ales Public HouseOn the Columbia River at Pier 39:Rogue Ales Public House

Grab Your Brass NutsHops & Hazelnuts

Saturday, October 15th, 2011Rogue Hop Farm

3590 Wigrich RoadIndependence, OR, 97351

503-838-9813

JOIN USfor our

HOP & HERITAGEPARADE

September, 2011

CLASSIFIED 100

% P

URE

Page 14 — 100% PURE ROGUE 0.56 ml is lost in a beer drinker’s facial hair

PLACE AN AD! Ads appear in print AND online at www.rogue.comE-MAIL 24/7: nationhq@rogue.com

JOIN THE CRAFT SPIRITS REVOLUTION

GREAT AMERICAN DISTILLERS FESTIVAL

OCTOBER, 21-23, 2011Portland, OR

MORE INFORMATION VIDEOS AND PHOTOS FROM LAST YEAR: www.distillersfestival.com

TO LEARN MORE ABOUT EXHIBITING, SPONSORING, OR ATTENDING THE EVENT CONTACT: BETH GILDEN,

BGILDEN@ROGUE.COM OR 503-241-3800

x SPIRITS TASTING x

x MIXOLOGY COMPETITION x

x SEMINARS x

x INDUSTRY MEET AND GREETS x

x DISTILLERY TOURS x

Page 15 — May 2011Women blink nearly twice as much as men.

OPINIONTONY MAGEE, OWNER OF LAGUNITAS BREWING

So, the phone rang, which was good, because it was a Wednesday.

I was working alone on the BiG Picture plan to float some financing for equipment for a BiG Capacity Expansion at my own brewery. The phone never rings when I am in the middle of theses things, which is good, although I would always prefer it otherwise. On the other end would be Brett Joyce asking if I would write something for their EXTRA COOL publication. As for the phone, this time was different and ring it would. And then, ringingly, it did.

Earlier that day I was reclining in my flimsy red burnoose and wondering to myself how, when a thing which is, or maybe has not been a thing at all, can be, in and of itself, change incarnate, with a capital ‘C’. An industry as a thing. Another wise brewer once told me that we are not in the beer business at all, instead we are in the change business. This did not make me feel any more at ease, but this landscape that I sell beer into today resembles the 1993 landscape of our birth in no way at all. Can you say ‘Honey Beer’? How about ‘Henry Weinhardt’s Wild Pink Raspberry Hefewiezen’, ‘Amber Bock’, or ‘Old Milwaukee Red’ ? There were lots of sour beers in those distant days, but nobody drank them. The arc of the industry that we have bent ourselves to has borne a strong resemblance to Fibonacci’s closed-form expression of linear recurrence. Truth is, I had to look that up.

Whatever. It is so. Our little industry is growing and growth = change, and change = drift, and drift = dilution, and dilution = irony. Irony = truth. An easy path to irony is the obvious understatement of the truth. It’s all about distortion. Here are a couple of examples; American Craft Brewers are suffering, at least a little, in the current economy and so we need a serious federal excise tax reduction in order to find an incentive to hire more other Americans. Here is another; The red-white-and-blue patriot-labeled brewer is a craft brewery. They both should make you chuckle, except that those very words are being used as the ‘truth’ behind an argument.

I appreciate a good joke as much as the next guy, especially irony, but if someone says, ironically, that my brewery ‘is the shit!’... I am usually hoping they are not telling the truth. This is confusing. It’s my fault- because telling the truth ironically is a bitch. When words fail, only meaning remains. When meaning is dangerous, only intention remains. When intention is corrupted, there are only words. When again words fail, there is always Kafka.

The redeemer shall not return on thelast day, but on the very last day,when only the most unbridled individualism of faith is possible.

Kafka’s deft words describe an end of a thing that is only made possible by a true personal freedom of expression. 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233... and upward towards the golden rectangle of seashell-seahorse perfection. Seahorses; I’m in love seahorses, they’re so beautiful and cute. I’m in love with the seahorses, I love things with seashells and seahorses on them, like blankets, and towels... but I digress. Craft brewed beers represent change... an end-of-the-world-scenario-as-they-knew-it for the big brewers and our collective cooperation with their imposition of lowest-common-denominator beer onto the American landscape.

Our beers and your choices are, maybe were, the future end of that World. For decades individualism was held in check by breweries the size of small planets and the world was forced to drink beers it might not have even liked. But, since beer has always been a good lubricant for social intercourse, we suffered in silence. Not today... So many beers, so little time.

There is but one snake in the garden.

Big Money is playing a Bigger Role in even small brewing. Big breweries buying the honesty of small breweries. Small brewers adopting the habits of big brewers. There will be brewers that instead of saying; ‘This is our beer and it is who we are!’, will be saying; ‘Be an individual, be like us!’

Beware the Trojan Horse. Trust your own taste buds, they won’t lie to you. Enjoy the beer you like for reasons that are yours and yours alone. Beer does speak- and people do mumble. Follow your inner Rogue!

So it is that I say:

Good beer shall not pour on the last day, but on the very last day,when only the most unbridledindividualism of flavor is possible.

And then the phone did ring, and it was good.

IT WAS THE OPINION OF MANY at Rogue pubs, embassies, and outposts (confirmed by the number of written-on coasters we received) that I2PA should be available year around. We responded with a Rogue Wire Service announcement and the thanks came flooding in - on more coasters (see coaster petitions to the right), through e-mail, snail mail, and voicemail.

J.J. Lasne wrote: That’ s good government!!! Do what the citizens ask and do not impose its rule on its citizens. If Rome had done the same, it would still be around.

THE BEER BUDDHA is pictured (far right below) pre-beer enlightenment.

To Rogue Brewery,All beer nerds have that one beer that started them on the road to beergeekdome. They can regale you with great stories about their discovery of a beer that put them on the current path to their beer enlightenment. We all have that story. But do we all have the original bottle of that one beer? I do and now I’m going to bore you with my story.

It was May 20th in 1996 and I had just turned 21. Like most people who turn 21 I felt that I was now a mature adult and I should start acting like one and drink better beer. Yes, I thought the road to maturity began with drinking better beer. Go figure.Anyways, it was going to be no more Red Dog or Ice House for me, I was 21 now dammit! So I head to the grocery store near my house in Algiers with my new license which proclaimed I could indeed purchase alcohol legally now. I was ready! So I head over to the beer aisle in all its macro glory and begin my search for something “different”. Now I don’t remember the beers that I looked at that day. The only thing I remember is the beer that caught my eye. It was a big 22oz bottle with a skeleton sitting on a barrel. Immediately I am drawn to this beer because the label is so much cooler than anything I’ve ever seen. And the name Rogue Dead Guy Ale. How frickin’ cool is that name? I was hooked so I made my purchase and headed home.

That night as I drank my Dead Guy Ale(out of the bottle of course, oops)I kept thinking to myself how amazing this beer was. It was so good compared to what I had been drinking. It actually had....taste. From that moment on I was always on the prowl for something new and different and I have well over 1000 bottles in boxes to prove it. My path to beer enlightenment began that day. So thanks Rogue for helping me start my path. There will always be a

place in my heart and room in my belly for Rogue. Cheers! The Beer Buddha

DEAR GREAT BREWERS AT ROGUE, My name is George and I am the Beer & Wine Guy at Little Moir’s Leftovers Cafe in Jupiter, FL. Recently, we were written up in the Palm Beach Post and were featured on thier website PBPUlse.com for local watering holes in the area. We have carried many of your beers such as Juniper Pale Ale, Capt. Sig’s Northwestern Ale and Yellow Snow IPA (which is one of my personal favorites). I am writing to you guys to thank you for creating such wonderful and tasty brew and to thank the genius Brewmasters who work their magic in every batch. I wa shoping that you could help me out and in return I hope to sell much more of your beer. We, along with our sister restaurant The Food Shak, are two fo the busiest restuants in the are and our customers love special craft beer and seasonal specials. I was hoping, if it was possible, maybe we could get some signs, glassware, or just some plain ol’ stickers to help market your beers ot the customers more easily. Anything would be awesome.

Stay Cool, George Raboni - Beer & Wine Guy

Dear Rogues,

I am also a Rogue, but for the last 24 years. How is this possible, you ask? I am the caregiver for a 1936 Herrshoff cutter that was named the Rogue at her launching. Due to heroic efforts, she is still sailing and looking good. My oldest son and I cruised her to the Channel Islands this summer and participated in the McNish Classic, a race for vintage sailboats, that included rabid racers like Dennis Conner of America’s Cup fame.

The Rogue is turning 75 years old in 2011, and will be again racing in the Zongo Cup and I am looking for a sponsor to help celebrate her birthday. Are you folks interested? There will be lot’s of publicity, including an article for Wooden Boat magazine and mentions in Lat38. E-mail me for pictures, and thanks for brewing great beers! We always break out the Rogue brews to placate the Rogue crews after a sail on the (original) Rogue.

Morro Bay Yacht Club, Morro Bay, CA.

AWARD WINNING VOCABULARY

I really appreciate their brewer’s creativity, it seems regardless of public demand they strive to push the envelope of brewing concoctions and tame their passion for the unique and sometimes irrational results.Oh I must also commend the writer for the beer descriptions; I don’t know what kind of acid tabs he’s dropping but his characteristic vocabulary is deserving of the Pulitzer.

-Dan P., yelp.com review

Page 16 — 100% PURE ROGUE Beer is the second most popular beverage in the world, coming in behind tea.

BREWERY NEWSJOHN MAIER, Brewmaster, won a blue ribbon at the California State Fair in 1984. He’s won a lot of awards since then.

# of Awards since 1990:

770Average # of awards won each year since 1990:

35.5

# of Gold Medals:

181

# of “Best of Year” Awards:

57

# of 1st Place Awards:

31

# of Best in Class, Best in Show or “Champ”:

20

# of BTI “Grand Champion Awards”: 18

# of times a Rogue was Pacific Northwest Champion: 42

# of “World’s Best” Designations: 6

MOST AWARDED BEERS:Shakespeare Oatmeal Stout: 62

Hazelnut Brown Nectar: 50XS Old Crustacean (now in nips): 50 Mocha

Porter: 47

BUCKMAN BREWERY, located inside the Green Dragon, in July. First thing to do? Boil water.

John Couchot, Rogue’s Master Distiller and Buckman Brewery master brewer, presold 2 kegs of his first unnamed brew on the strength of his Dead Guy Whiskey.

JUST ANOTHER NORML DAY AT ROGUEThe 17th annual World Cannabis Cup, traditionally held in

Copenhagen, took place for the first time on US Soil this year in San Francisco. Rogue made an Epic Daze ale. Rogue’s Public House is San Francisco was packed on Saturday night for an Epic Daze friends

and family party, a meet up for people from both the Cannabis Cup and the Epic Daze concert crew. They hosted a special viewing of the medical marijuana documentary “How Weed Won the West.” Rogue was poured in the backstage area of the Epic Daze concert as well as the after party. Christine Jump was flown to San Francisco as our Rogue representative but never made it to the Rogue San Francisco pub.

THE OREGON BREW CREW CELEBRATED their 25th release at the Green Dragon with a Cascadian Dark Ale. “The name is simply a play on the fact that it’s our 25th release; 5X5 is 25, that it’s Cinco de Mayo, and that the recipe has 5 malts, 5 hop varieties, and 5 hop additions - all pre-meditated and completely meaningless,” according to the OBC Green Dragon brewers.

FARMSTEAD BREWERY OPENS -- The Farmstead brewery at the hopyard in Independence Oregon’s Wigrich Appellation is now open and creating GYO Micro Pieces. Located next to the Hop’n Bed and Chatoe Rogue Tasting Room.

GRAND OPENING OF CHATOE ROGUE TASTING ROOM -- The place was packed with neighbors and Rogue Nation members from as far away as Minnesota. Unfortunately, the Polk County Mounted Sheriffs posse was unable to attend.

ROGUE NANO BREWERIES

Rogue Breweries in Portland, Issaquah Washington and Eugene Oregon each have a nano brewery where local homebrewers create master brews sold at the pubs with the proceeds going to their club.

YOU DON’T HAVE TO LIVE LIKE A REFUGEE

2,413 wild turkeys have descended upon the Rogue Nation, with more arriving daily. No, it’s not a seasonal migration or Turkey family reunion - the Rogue Nation just so happens to be the closest safe haven for the species.

The Corvallis City Council approved action to kill wild turkeys within city limits. This has sparked a mass exodus for the turkeys to refugee camps set up at the Rogue Nation World Headquarters in the neighboring coastal town of Newport.

The Turkey is the official bird of the Rogue Nation - our bald eagle so to speak. We even have a turkey at our farm named Juniper. In an effort to support our coveted bird, the Rogue Nation has supplied the refugees with spent mash as feed and even offered the adult turkeys a ration of Juniper Pale Al. The turkeys plan to remain in the Rogue Nation until the Corvallis City Council lifts its assassination order.

Juniper Pale Ale is dedicated to the Turkey in each of us. It was even recently named by the National Turkey Federation as the best beer to pair with turkey. Rogue Ales plans to brew an extra batch of Juniper Pale Ale, either to aid the turkeys in survival, or make it one hell of a Thanksgiving in the small coastal town.

ROGUE FARMS HAS BEEN NAMED AGRICULTURE BUSINESS OF THE YEARby the Independence Monmouth Chamber of Commerce for its efforts in saving the terroir of Oregon hops and barley one acre at a time.

Page 17 — May 2011Annually Americans eat 45 million turkeys at Thanksgiving.

JUST FOR FOODIES

HOP INFUSED CHEDDAR In a collaboration of crafts, two small companies who have earned worldwide critical acclaim - the Rogue Creamery and Rogue Ales & Spirits – have released the first in a series of 2009 Bintage Cheddar and TouVelle cheeses made with a variety of hops from Rogue’s Micro Hopyard.

The first hop cheese is Rogue Farms Freedom Cheddar, a cow’s milk cheddar infused with Freedom Hops from the Chatoe Rogue Micro Hopyard in Oregon’s Wigrich Appellation. Whole hop leaves are chopped fine, mixed into the curds and pressed into blocks.

The Rogue Brewery in Newport, Oregon is located between two famous dairy appellations, Tillamook and Bandon, and for 22 years has shared its spent grain as rumen protein for dairy cows in the valley adjacent to its Micro Hopyard.

Chatoe Rogue Oregon Single Malt Whiskey-washed, Rogue Dead Guy Whiskey-washed, Rogue Hazelnut Spiced Rum-washed and 13-Ingredient Rogue Spruce Gin-washed cheeses will also be available in September 2011.

Rogue Ales & Spirits is honored to be a part of the American Cheese Renaissance.

Morimoto Cheddar 1st Place in the Aged Cheddar Category at the American Cheese Society. Blending the cheese of Rogue Creamery with the beer of Rogue Brewery. Cheddar made with and washed in Morimoto Soba Ale. Soba, also known as buckwheat is infused throughout the cheese, giving it a slightly tangy, yeasty flavor, as well as a very smooth, rounded finish.

Rogue Chocolate Stout, looking back at a decade of deliciousness and thinking about the rogue trip ahead!

Did you know women in Japan give men chocolate for Valentine’s Day. Rogue Chocolate Bear Beer was launched in Japan in the mid-1990s by Rogue Ales’ importer Phred Kaufmann who wanted a beer with real chocolate. In 2000 Rogue released the 1st US commercial beer made with real chocolate.

There are many ways to obtain the flavor of chocolate in a beer:

1. chocolate malt -- barley roasted to the flavor or chocolate, 2. roasted cocoa nibs -- added in the boil or added during fermemtation give different flavors, 3. liquid food grade chocolate, 4. squeeze bottle of Hersheys, 5. chocolate bars, 6. cocoa powder.

John Maier uses a food grade liquid bittersweet chocolate, which has more Umami characteristics than semi-sweet or milk chocolate. The beer is infused with the essence of bittersweeet chocolate.

I love reading about chefs who cook with beer, and pair beer with their food--and diners who enjoy these meals and share their dining experiences and photos. Rogue Chocolate Stout has flavors that pair well with savory dishes as well as sweet.

Use it as a marinade for grilling steak or portobella mushrooms, or for slow braising.

Blend with Rogue Chipotle Ale and make a Holy Mole’, great to drink, add to the chili pot, and BBQ with.

Serve with Yaquina Bay Oysters on the half-shell. Hold the ketchup and horseradish. You can taste the Oregon Coast in the bivalve farmed and beer brewed in Newport! Talk about terrior!

Say cheese:

Hunter Fike at DiBruno Bros in South Philly enjoys it with Colston Bassett Stilton from the UK.

Max McCalman, Maître Fromage suggests pairing it with Fiscalini Bandage Cheddar in his book Mastering Cheese.

A few of my favorites pairings include Beehive Dairy’s Barley Buzzed, a cow milk cheddar rubbed in lavender buds and coffee; Nancy’s Hudson Valley Camembert made with sheep milk; Cabecou Feuille goat milk dipped in plum brandy, sprinkled in coarse black pepper and wrapped in chestnut leaves; and Laurier a special release cheese from VT Butter & Cheese, a goat cheese aged with bay leaf. Try Rogue Chocolate Stout Cheddar in a Welsh Rarebit recipe!

Don’t forget about baking breads with beer--add a splash to cornbread, banana bread or a loaf of Whole Wheat.

Stouts are often paired with dessert and sometimes used as an ingredient in cakes, icing,mousses, cupcakes, brownies, cheesecake, etc. Ice cream floats with beer are becoming a standard in brewpubs. Try making a gelato or ice cream with Rogue Chocolate Stout, its easy and delicious too!

Rogue Knows SeafoodOyster Cloyster, The Wild Seafood Festival, Chowder, Blues, and Brews: When it comes to seafood, Rogue Knows how to mix beer and seafood -- literally. Tracktown Ales in Eugene, brewed masterful creations of Oyster Stout and Crab Porter, both specially crafted for Newport, Oregon seafood festivals.

Rogue’s Crab Porter During Brewing Crab Louie makes an appearance at the pub

Page 18 — 100% PURE ROGUEA duck’s quack doesn’t echo, and no one knows why.

WHAT THEY SAID

Four Seasons says: “We’ve tasted the world’s best beers from internationally known brands in their countries of origin to little-known microbrews in less famous settings. .. The United States does... have a unique style... Perhaps the top examples of this uniquely aggressive American style are... Oregon’s Rogue Ales... whose tastes are associated with specific regions...”

ROGUE REDEMPTION ALERT! I railed pretty hard on Dead Guy a while back; I’m not ashamed of that, but I do think they’ve redeemed themselves on this one. If Soba was in every sushi bar in America, Sapporo and Kirin would be out of business. There’s an interesting starch-like quality to this with just a hint of citrus. The finish is minimally intrusive, maning you could enjoy this (a) en masse, or (b) as Sake bombs. Yeah BRO!!!! The only strange thing is the 9 ingredients in this, and about 7 I have no clue what they are. So maybe this is a genetically engineered beer or a super secret samurai drink; either way, I’m happy.

Chatoe Rogue Dirtoir Black Lager:“The Best Black Lager in the World”-ratebeer.com

THE RESULTS ARE IN: LADIES LOVE ROGUE Rogue Ales voted one of the top 10 best beers from female”s perspective at www.Suite101.Com

“A brash, bitter take on the style—called a helles bock or maibock—Dead Guy is on the paler side but it’s no lightweight, starting deep and full and finishing with a spicy kick. If you need an even bigger pick-me-up, try the version aged in Rogue’s own whisky barrels.”

THE WALL STREET JOURNAL SAYS

Maybe it’s the industry, maybe it’s the atmosphere and maybe it’s alcohol, but the folks at Rogue Ales have the best sense of humour on the beer shelves. Married with amazing beer craftsmanship, marketing savvy and an inherent locavore culture, Rogue has achieved well-deserved success in the competitive microbrew field. They are the Phillips Beer of Oregon.

And like Phillips, Rogue is forever keeping us on our toes (tastebuds?), tempting us with an oft-changing lineup of seasonal, limited release brews. They’ve deemed their new line, Chatoe Rogue, as GYO Certified, a Rogue term for Grow Your Own. They’ve done just that, farming their own hops (at their Hopyard) and barley (via their Bar-ley Bench). The Barley from their 235 acre farm was used in the creation of 2 types of malts – Dare and Risk, aptly named for their gutsy decision to plant in the unproven Tygh Valley Appellation. Though the Dare malt is featured in this Ale, the Risk malt has also proven to be a success, utilized in their Dirtoir Black Lager and in a new spirit called Oregon Single Malt Whiskey, currently aging (woot!). Rogue even named the latitude and longitude of the Hopyard and Barley Bench on their bottle. My wine geekness loves the Bordeaux reference – First Growth, Chatoe/Chateaux, Terroir-driven – cheers!

Local Malt + Hops + Water + Yeast = yum. First Growth Single Malt Ale pours a hazy golden amber, with a clean orange, malty nose and flavours of citrus, hoppy herbs, grass and a mild sweet floral kiss. Medium bodied, this ale finishes zesty and dry. We paired this with a blistered thin crust arugula and basil laden Margherita pizza – delish.

It’s so true people – life is too short to drink boring beer. In Victoria, head down to my local, Cook St. Village Liquor, to check out their outstanding microbrew selection. Time it for Wednesday nights and you can chat up award-win-ning beer writer, EAT columnist and brew expert Adem Tepedelen.

says:

says...

100 100 100 100

The people have spoken and Stouts are a perfect

100.