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BREW CLUB Beer of the Month: Rogue Pumpkin Patch Ale

Rogue Pumpkin Patch AleRogue Brewery
Started in 1987 in the basement of the Rogue Public House in Ashland, Oregon, a group of like-minded “rogues” decided to create a brewpub. One year later, they opened a 60-seat pub and a brewery in the basement. Their first beers were an amber ale and an Oregon golden.

Fast-forward to 2017, and Rogue is still growing and brewing. They create a large assortment of handcrafted ales, lagers, porters, stouts and spirits that are distributed throughout the country.

Featured Beer: Rogue Pumpkin Patch Ale
Each year, Rogue increases the number of pumpkins grown on Rogue Farms in Independence, Oregon. They pick their pumpkins fresh from the patch, load them on a truck, and drive them 77 miles to the brewery in Newport, Oregon. At the brewery, they are roasted and pitched into the brew kettle. From patch to batch, Rogue grows pumpkin patch beer.

The Pumpkin Patch Ale has a dark color with aromas of spice, citrus zest and toasted caramel. Spices with hints of vanilla, malt and caramel are prominent in the flavor. It finishes dry with a hint of sweet pumpkin.

Food Pairings
Dessert, Pork, Grilled Turkey, Ribs

Roasted Spaghetti Squash with Garlic-Parsley Sauce

Ingredients:
1 large spaghetti squash
1 Tbs olive oil
coarse salt and ground black pepper
2 Tbs unsalted butter
2 shallots, small-diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 Tbs parmesan, grated

Directions:
Preheat oven to 375° F. Cut spaghetti squash in half, and clean the seeds out with a spoon. Drizzle with olive oil, and rub with salt and pepper. Turn the squash halves flesh-side up on a baking sheet. Roast for 45 minutes to 1 hour or until the inside of the squash is tender. Let cool for 15 minutes. Run the tines of a fork down the length of the squash flesh, pulling out long strands of squash. Continue until all of the flesh is pulled out of the skin. Place the strands loosely in a bowl. In a large nonstick skillet, melt butter over medium heat. Add shallots and garlic; cook until softened. Add squash to the pan; toss to combine. Cook until warmed through. Stir in parsley and parmesan. Season with salt and pepper. Grilled shrimp or chicken can be added to this dish.

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Posted in: Beer & Wine, Recipes