Ingredient Insight: Ripe August pumpkins lead to early Rogue release

Here at Craft Brewing Business, we’ve asked if seasonals are releasing too soon, but here’s the counterpoint: It’s never “too soon” to do the things you love, like brewing delicious pumpkin-infused beer. This year, brewers are getting a little help from Mother Nature. In the case of Rogue Ales and Spirits, Oregon’s heat-wave sped up the growing process this year, providing ripe pumpkins in the middle of August. The result? The early release of Rogue Pumpkin Patch Ale, brewed with fresh pumpkins grown and harvested at Rogue Farms. The fall favorite will be available earlier than ever before without the use of canned pumpkins, purees or concentrates.

“It’s worth the wait,” says Rogue Brewmaster John Maier. It helps that the wait was practically non-existent this year.

Pumpkin Patch Ale begins in the dirt at Rogue Farms. Six acres of GYO Dream Sugar Pumpkins were planted in May alongside the Rogue Farms hops, rye, hazelnuts, jalapeños, marionberries and buzzing honey bees. As soon as they were picked, the pumpkins were driven to the Rogue Brewery in Newport, Ore., just 77 miles away. The pumpkins were hand-chopped and seeded, roasted in pizza ovens, and pitched fresh into the brew kettle along with vanilla bean, ginger, cardamom, cloves, cinnamon and Rogue Farms Independence hops to create Pumpkin Patch Ale. The brew made its worldwide debut in 750 ML bottles and on draft today, Sept. 15.