varieties of apples, including Braeburn, Winesap, Newton, Spitzenberg, .... How do we know when our hops are ready? .... Beer and spirits begin in the dirt.
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In This Issue:

John Maier at Rogue Farms in Tygh Valley. In front of him, amber Risk™ malting barley ready to be harvested. Behind him, a still green field of Dare™ malting barley. The Beer and Spirits Harvest Begins Page 3 Grain to Glass Page 4 Tree to Table Page 6 The Farmstead Malt House Page 7 Bine to Brew Page 10 Growing, Picking and Harvesting The Revolution Page 11 Rogue Farms Wildflower Honey Page 15 Dare, Risk, Dream Rye Page 16 Growing Our Proprietary Palate Page 17 From Patch to Batch Page 18

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Sizing Up Our Nuts Page 18 From Greenhouse To Ground To Glass Page 19 How Our Garden Grows Page 19 Hops and Honey Report Page 20 Beyond GYO and DIY Page 21 Weather Report Page 22 Rolling Thunder Barrel Works Page 23 Rogue Seafood Report Page 25 A Century Ago At Rogue Farms Back Cover

Rogue Department of Agriculture

Rogue Farms Barley Farm Tygh Valley, OR

Latitude: 45.2° North, Longitude: 121.2° West, Elevation: 1700 feet

The Beer and Spirits Harvest Begins

The harvest of Rogue Farms Risk™ malting barley in the rain shadow of Mt. Hood. There’s lots of ways to know your barley. At Rogue Farms, our preferred methods are the squeeze and the bite. If the kernels go flat when we squeeze them it means they’re empty. If they’re squishy, then the kernels are filling with milk, the liquid that will eventually become the seed we will malt and mash. If they’re hard to squeeze, but we can still bite into them, that says the kernels are in the doughy stage. Milk hardens into dough as it ripens in the summer sunshine of the Tygh Valley Appellation. Finally, when the barley is so hard that we can’t even bite down on it, we know the kernels are ripe and harvest is near. That’s when everything and everyone move into place. We test regularly for moisture and, when the levels drop below 12%, it’s time. The combines roll into the fields and the harvest of Rogue Farms Risk™ and Dare™ malting barley begins.

Crop Report - Harvest Edition 2014

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Grain To Glass

The first our of two varieties to mature is Risk, a winter barley we planted last fall. John Maier came for the Risk™ harvest this month to check on the condition of the crop. Being able to see it and touch it gives him more information about the barley he’ll be mashing for our beers and spirits than he’ll ever get from a lab report.

We began reaping, threshing and winnowing the grain in late morning after the dew has evaporated. Dry barley is less likely to develop fungus and other problems when we store it in the grain silo. Barley needs to sit for a while before we can malt it - the funny thing is, no one really understands why.

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Rogue Department of Agriculture

When it comes to malting barley, size matters. Plump kernels have more of the starches we’ll convert into fermentable sugars during malting. As the harvested grain came out of the combine, we bagged some of it and tested for plumpness with a hand held screener. Our field tests showed that this year’s Risk™ crop is 96% plump, well above industry standards.

Meanwhile, we have 100 acres of Dare™ malting barley ripening towards harvest. In the next few weeks the kernels will fill with milk, turn doughy and hard. The green stalks you see here will be transformed into amber waves of grain. And when the time is right, the combines will roll into the fields for the harvest of Rogue Farms Dare™ malting barley.

Crop Report - Harvest Edition 2014

Page 5

Tree To Table - Rogue Farms Orchards Mother Nature sure knows how to keep us on our toes. Just as our Risk™ malting barley was coming in off the fields, our cherries turned ripe and were ready for picking. We had to scramble to bring in both harvests at the same time, but nobody complained about the timing. We knew a b