This month, Rogue releases 10 Hop IPA, an imperial IPA made with 10 varieties of hops grown at Rogue Farms in Independence, Oregon, including two new hops: Keven and Adair.
10 Hop IPA is the pinnacle of Rogue’s Hop Family series. Brewed with Rogue Farms Liberty, Newport, Revolution, Independent, Freedom, Rebel, Yaquina, Alluvial, Keven and Adair hops, 10 Hop IPA is full of tropical aromatics and notes of pine. Growing hops gives Rogue complete quality control, but more importantly, the ability to brew beers that best exemplify Oregon terroir.
Known as “More Hops,” Brewmaster John Maier wanted to brew an IPA that would round out the Hop Family series of beers and highlight the crops at Rogue Farms.
“The eight hops we grew before made great beers, but we needed a few more,” said John. “We started growing Keven and Adair hops to round out the profile of 10 Hop IPA, adding citrus and melon aromatics (from the Keven hops) and notes of lemon, lime and dill (from the Adair hops). I love being this involved in the hop growing process, and working with our farmers; it lets me truly grow the ingredients I need to innovate.”
Use the Rogue Finder to find 10 Hop IPA near you. For the full farm experience, beer lovers can have a pint at Chatoe Rogue, a Rogue tasting room located on the farm. Guests can see the hops, fruits, vegetables and botanicals grown by Rogue Farmers before they’re used in beers.
Rogue Ales & Spirits, the only farmer-brewer-distiller-cooper in the United States, was founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 1,900 awards for taste, quality and packaging, and is available in all 50 states as well as 54 countries. Proudly rooted in Oregon soil, Rogue’s beers, spirits and sodas are made with ingredients grown on Rogue Farms in the Tygh Valley and in Independence, Oregon. Rogue Spirits are hand-distilled on a 550-gallon still in Newport, Oregon, aged in the thick ocean air of the Yaquina Bay and bottled by hand. Since 2008, Rogue has remained committed to sharing the terroir of Oregon hops, barley, rye, wheat, honey, cucumbers and pumpkins one acre at a time by growing its own.