Dry Hopped St. Rogue Red Ale

Reddish copper in color, a roasty malt flavor with a hoppy sprucy finish. Saint Rogue Red is made with two-row Harrington, Klages and Munich malts, along with Hugh Baird 30-37, 13-17 Carastan, and Crystal 70-80 malts (44.4% speciality grains .39 lbs grain per bottle); Chinook and Centennial hops.

Tasting Notes:
Reddish copper in color, a roasty malty flavor, with a hoppy-spruce finish.

9 Ingredients:
Malts: Great Western 2-Row, Carastan 30-37 & 13-17, Crystal 70-80. Hops: Chinook, Perle, & Centennial. Yeast & Water: Rogue's Pacman Yeast & Free Range Coastal Water.

Food Pairing: Pork, Beef

History

Behind great beer there is a brewer, and behind great beef there is a bull. Fukutsuru (Fuku to his friends) is that bull. Ranked the top marbling bull in the U.S., Fuku is a Japanese Wagyu bull whose offspring produce premium grade American Kobe Beef that is served with St. Rogue Red. Over 50,000 units of Fuku’s pride is in the freezer for future breeding. In his final days, Fuku was given the opportunity to “socialize” with some fine, young cows. Instead, he chose to take a nap. We dedicate this beer to Fuku — a rogue to the very end.

“24 Hours in a day, 24 beers in a case. Coincidence? I think not."
–H.L. Mencken”