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Home > Santas Private Reserve Ale - Rogue Ales, Oregon

Santas Private Reserve Ale - Rogue Ales, Oregon

Santa’s Private Reserve Ale by Rogue Ales brewed in Newport, Oregon

Rogue’s annual holiday offering, Santa’s Private Reserve, is a variation of the classic Saint Rogue Red, but with double the hops--including Chinook, and Centennial, and a mystery hop called Rudolph by head brewer John “more hops” Maier! Goes great with Pork or Beef.  ABV:5%. IBU's: 65.

12 Ingredients:
2 Row, Munich, C15, C40, C75 and Rogue Farms Dare & Risk Malts; Rogue Farms Newport, Rebel & Freedom Hops; Free Range Coastal Water and Pacman Yeast.

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Review by Beer Advocate
Rogue's annual holiday brew, an American Winter Warmer that's not spiced, but hopped old-school, with plenty of Chinook and Centennial hops. This year's packaging boasts snowflakes that glisten on the painted label. Um. OK. That's nice. Moving on ...

Tawny color glows in the light; the killer froth leaves big, sticky rings of lace after each sip. Huge cookie and caramel aroma, then slightly piney, spicy and citric from the hops' very aromatic. Rogue-style all the way, clean yeast leaves the malt and hops to duke it out. Rich, malty fl avor gives suggestion of caramel and cake batter with an undertone of dark bread. Hops wield bitterness to balance, with lots of fl avor on top of that. Citric, pine, spruce and deep herbal fl avors come to mind.

By far one of the best winter seasonals around. An easy-drinking, warming and flavorful ale that runs through hop fields with a tasty maltiness by its side, and weird glistening snowflakes illuminating the skies above.

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Rogue's Brewing philosophy
John C. Maier, current Brewmaster, joined the company in 1989 after a chance encounter with Joyce at an airport. Maier is a 1986 graduate of the Siebel Institute of Technology. He describes Rogue Ales' practice of crafting a wide range of ales (regular, seasonal and specialty) as being due to Rogue's philosophy "that variety is the spice of life". Rogue to date has produced more than 60 different ales using a non-pasteurized process with no preservatives, all natural ingredients (many from the Pacific Northwest which includes all of their malts and hops) and a special proprietary yeast known as "Pacman".

Maier says that all of their beers are meant to go with food. To that end, the company has worked closely with celebrated chefs such as Iron Chef's Masaharu Morimoto, brewing industry experts like the late Jack Eckhardt and restaurateurs in crafting signature beers, educating consumers on the finer points of cuisine and produced in house specialty ales for restaurants.


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