Rogue Ales are made with the finest hops and barley malt, free range coastal water and Pacman top fermenting proprietary yeast. Preservative, additives, chemicals: Never! Rogue does not pasteurize its products. Rogue Ales are bottled using an oxygen absorbing cap, brown glass for better shelf life, and plenty of malted barley and hops to provide stability.
Rogue Ales was founded in 1988 by Jack Joyce, Rob Strasser and Bob Woodell, three corporate types who wanted to go into the food/beverage industry. Rogue's first brewpub was located in Ashland, Oregon and was a 10bbl brewsystem. Rogue opened a second brewpub, 15bbl brewsystem, in May 1989 located in Newport, Oregon. Rogue closed its Ashland operation in 1997, after the great flood destroyed the place. In 1991, the 15bbl system, named Howard after John Maier's former boss, from the Newport brewpub was transferred across the bay to the current brewery and upgraded to a 30bbl system. In 1998 Rogue bought a 50bbl brewsystem, named Kobe. Kobe is the only brewsystem in use.
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