Santa’s Private Reserve Ale by Rogue Ales brewed in
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.
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.
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.
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