I first became a fan of Rogue beer over 15 years ago when I worked in the heart of the Pearl District in Portland. After work, I would meet up with friends and coworkers at the Rogue Pearl Public House located on Northwest Flanders Street. So to be reunited with one of my favorite Oregon breweries right here on the central coast where it all began is such a treat.
The story of how Rogue Brewery came to be is as unique as the beer itself. In 1989, Jack Joyce, the founder of Rogue, was in Newport looking for the perfect place to open a Rogue pub when a freak snow storm hit. While looking for shelter, Jack met a woman named Mohava Marie Nieme, more commonly known as Mo, the founder of Mo’s Restaurants. She extended her signature hospitality to Jack, offering him a bowl her famous chowder during the storm. While the two sat over a bowl of chowder, he told her of his dream to open a pub, and she told him of hers. She always dreamed of living over one.
Mo offered to rent Jack her vacant storefront and garage to open his brewpub, but only under two conditions. One, that Jack promised to “feed the fisherman,” Mo’s way of asking Rogue to always give back to the community of fishermen who live and work here in Newport. Mo believed that when times were tough you take care of your own, and when times are good they take care of you. In this spirit, Rogue continues the tradition of giving started that faithful night.
The second condition was that a photo of Mo, naked in a bathtub, forever hang above the bar. That photo is still there today, and a copy of that very photo now hangs in every Rogue Meeting Hall.
Whether you live here on the Oregon coast or are just visiting, it’s almost impossible to not experience at least one of these two iconic Oregon-born businesses forever connected in history. Perhaps you’ve stopped in for Mo’s famous chowder or have ordered an ice cold Rogue beer from countless locations, including the Rogue Ales Public House itself. If so, you’ll understand why we’re so proud to have these companies as our neighbors.
While you’re never far from a Rogue beer at the coast, it can also be found across the United States and in countries around the world. So whether you’re just kicking back with a cold one or are looking for a unique beer unlike any others, like the fan-favorite, Dead Guy Ale, and my personal favorite, Honey Kolsch, chances are good no matter where you live they’re available to you.
Rogue Dead Guy
Ale Beer Bread
3 cups flour
1 can Rogue Dead Guy Ale
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 teaspoon sugar
2 tablespoon melted butter
In a saucepan over low heat, warm beer to approximately 100 degrees F.
In a large mixing bowl add warmed beer, yeast, sugar, salt and butter. Allow yeast to activate for approximately 2-3 minutes, then add flour. Mix together with a fork or wooden spoon until completely combined. Cover with plastic wrap and place in a warm spot to rise for at least 2 hours or until it has doubled in size.
When ready to bake, place a large Dutch oven or heavy pot in a preheated 450 degree oven for 30 minutes.
Form dough into a ball on a generously floured surface, and place it on a piece of parchment paper.
Carefully remove the Dutch oven from the oven, remove lid, and place the dough with the parchment paper in the center of pot. Bake 30 minutes covered. Carefully remove lid and continue baking for another 15 minutes or until golden brown.
Wild Mussels in Rogue Honey Kolsch Beer Broth
4 pounds mussels
1 cup Rogue Honey Kolsch beer
4 garlic cloves, minced
4 tablespoons salted butter
1 cup chicken stock
1/2 cup half-and-half
Fresh Italian parsley
Sauté garlic in the butter, then add the chicken broth.
After the mixture comes to a boil, add the mussels and the Rogue Honey Kolsch beer.
Cover and simmer the mixture for two or three minutes until the mussels open.
Remove from heat and add Half and half and chopped Italian parsley. Serve with a side of Dead Guy Ale Beer Bread for soaking up all of that delicious Rogue Honey Kolsch beer broth.