Oregon beer: A look back at Rogue Farms' hop harvest (photos)

View photo gallery (17 photos)
Cathy Cheney

Click through for a look at how Rogue, by growing its own "ground-to-glass" ingredients, has earned its sustainability cred.

In 2008, Rogue Ales made a bold decision to go "all-Oregon" in the making of some of its craft brews, meaning it would locally source all the water, barley, hops and yeast used in production.


Chatoe Rogue: A look at Rogue Brewing's local movement


That strategy is one of the tenets of sustainable food production. And it's also a reason that, as the Portland Business Journal covers several beer-related topics this week โ€” go here for our beer drinkers' survey, here for a quick look at three brewing industry titans and here for the most recent beer-related list โ€” we decided to take another look at a gallery that first ran in the PBJ nearly a year ago.

In the last five years, Rogue has acquired hop and barley fields in Tygh Valley and Independence, Ore. that are now operated under the umbrella of Rogue Farms. The single malt ale, single malt whiskey, lager, pilsner and mead produced from the all-Oregon bounty are marketed under the Chatoe Rogue brand.

Business Journal photographer Cathy Cheney visited Rogue Farms in 2008 to witness the evolution first hand. She went back to Independence last September to document the 5th hop harvest.

While she couldn't bring back the pungent smell of hops that greeted her, she did capture the harvest in some amazing photographs. See for yourself by clicking the image above.

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