The Tasting Panel magazine

April 2010

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BEER Exploring Oregon Dirtoir Black Lager, the latest flavor profile from the self- proclaimed farmers and fermenters at Chatoe Rogue. their Chatoe Rogue “Grow Your Own” series, is a deep-roasted, jet black, crisp-finishing brew that signals more non-stop creativity from this unconventional brewery. Brewed using slower-acting, bottom-fermenting yeast, lagers come in a wide array of styles and Dirtoir Black is clearly an original. “Dirtoir” D ROGUE GETS DOWN AND DIRTY WITH ITS CHATOE ROGUE SERIES story and photos by Deborah Parker Wong irtoir Black Lager, one of four releases planned by Rogue Brewery in 2010 as part of available at their ale houses in San Francisco, in Washington at their Issaquah Brewhouse outside of Seattle and at eight Rogue ale houses in Oregon. Brewmaster John Maier will Rogue grows the many hop and barley varieties used in their Chatoe (Rogue-ese for Château) releases; hops are farmed on 40 acres near company headquarters in Independence, Oregon, and barley on 215 acres in nearby Tygh Valley. President Brett Joyce is quick to point out, “Rogue is not a commodity product; our ale houses act as live laboratories for research and development, and our unique releases are the result of having a customer base that ranges from 21 to 91 years old.” Rogue’s marketing genius lies as much in its quirky authenticity—the company puts employees known as “Living Rogues” on some of its labels—as in its varied and creative products. “Beer drinkers enjoy variety and with 35 releases on tap at any given time,” says Joyce; “we’ve got enough styles under one roof to inspire just about every customer.” Novelty aside, the complexity and food friendliness of craft beer cannot be underesti- mated. At a recent artisan cheese and beer tast- ing held in conjunction with the Winter Fancy Food Show at the brewery’s San Francisco ale house (their only California location), Dirtoir and a dozen locally-made beers were ideally paired with a bevy of artisan cheeses from local producers like Redwood Hill Farm, Harley Farms and the iconic Laura Chenel, as well as sublime domestic examples like Widmer’s Cellars superb aged cheddar from Wisconsin. On any given day, 35 Rogue beers are 56 / the tasting panel / april 2010 Rogue President Brett Joyce sampling Dirtoir Black Lager for thirsty Millenials at the company’s San Francisco ale house. introduce three ales—a style brewed using fast-acting top-fermenting yeast, producing fruity esters and a fuller body—to the Chatoe Rogue Series in 2010: Pinot Envy Ale, Single Malt Ale and OREgasmic Ale. Rogue actively supports the Craft Beer Institute’s new Cicerone beer certification pro- gram which awarded its first Master Cicerone (beer sommelier) in 2009. Information about the program can be found at

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