No.E-01
White Crane Ale

Deep golden in color with a rich malty aroma. Delicately smooth and crisp flavor and an herbal finish.White Crane Ale is created from Northwest Harrington and Klages, and Maier Munich Malts (18% speciality grains, .19 lbs grain per bottle). Willamette and Cascade hops. Measurements: 13 degrees Plato, IBU 34, Apparent Attenuation 77, Lovibond 3.20.

No.E-02
Red Fox

Tawny amber in color with a coffee aroma and tight head. A delicate roasted malt accent, generous use of hops and a smooth finish. ,Red Fox is created from Northwest Harrington and Klages, 95-115 and 135-165 Crystal Malts. Kent Golding and Cascade Hops. Measurements: 13 degrees Plato, IBU 53, Apparent Attenuation 73.10, Lovibond 33.

No.E-03
Brown Bear

AKA Shakespeare Stout Stout was first introduced by Guinness in Ireland as "Extra Stout" (a stronger version of their Porter). Later, the stronger Imperial and Double Stouts emerged. Sweet, Milk, and Oatmeal Stouts are English adaptations with less alcohol and less bitter then the dry Irish Stouts. Victorian England recognized Oatmeal Stouts nutritional value and it is traditionally the drink of choice for nursing mothers and athletes. It is a beer equally at home with oysters as it is with a homemade pizza and freshly tossed green salad (or as a float over ice cream). Rogue's Shakespeare Stout received a 99, the highest score of the 309 beers in 44 categories at the 1994 World Beer Championships. The June/July 1998 issue of Men's Journal included Rogue Ales Shakespeare Stout as one of "The 100 Best Things to Eat in America." Based on Stuart Kallen's book, "The 50 Best Beers in the World", Shakespeare Stout was ranked the third best beer in the world and best American Beer--which makes it the World's Best Stout! Rogue's Shakespeare Stout is ebony in color, a rich creamy head and a mellow chocolate aftertaste. It is made from Northwest Harrington, Crystal, and Chocolate malts, roasted barley and rolled oats, along with Cascade hop. Measurements: 15 degrees Plato, IBU 69, Apparent Attenuation 77, Lovibond 135.

No.E-04
Noborebetsu Valley of Hell Ale

AKA Rogue Smokeis a German style Rauchbier (Smoke Beer), . Most rauch brews are bottom fermented, however Rogue Smoke, is top fermented. It is orange-amber in hue with a delicate smoke aroma and flavor with an intense hop finish. In All About Beer, August, 1995 issue, Christopher Brooks writes "Alder wood, indigenous to the Northwest, is the smoking agent, though a small amount of Bamberg malt is used in the mash, too. Beech is drier than alder, reports brewmaster John Maier, so we use a little of that for added complexity. Welkommen, a smoky, nutty ale, is also very dry, which given the 15 pounds of hops (perle and Saaz) added to each 15-barrel batch, is no surprise." The seven medals in nine years which Rogue Smoke won at the Great American Beer Festival in Denver are also a tribute to this unusual brew. Rogue Smoke is brewed with Great Western Harrington, Klages, Munich, Hugh Baird Crystal, Carastan (30-37 and 13-17), Chuck's Alderwood Smoked Munich and Bamberg Beechwood Smoked malts; plus Perle and Saaz hops. Rogue Smoke is available in 7-ounce bottles as part of the XS-line (which will be replaced by a 22-ounce bottle version in 2000) and on draft. Measurements: 14.5 degrees Plato, IBU 48, Apparent Attenuation 76, Lovibond 20.6.

No.E-05
Buckwheat Ale

Buckwheat (better known as soba) is not a type of wheat but a member of the rhubard family (a fruit, not a grain!) Buckwheat has been a longtime staple of Japanese cuisine because of its nutritional value. Buckwheat is high in potassium, phosphorous, vitamin B (50 percent more than wheat) and protein, and its virtually fat-free. The fruits of buckwheat are like small beechnuts, which are milled to separate the edible groats from the dark brown hulls. The groats are then roasted and used more or less like a grain (a good example is Kasha). Rogue's Buckwheat Ale is brewed with Roasted Buckwheat, Pale malt, Munich Malt, 13-17 Carastan Malt, and Crystal Hops. The flavor is unique, toasty-nutty sensation with medium body and good hop bitterness. Measurements: 12 degrees Plato, IBU 34, Apparent Attenuation 75, Lovibond 14 degrees.

No.E-07
Phred's Night Cap

In Britain, seasonal brews for winter are high in alcohol, robust, malty, and dark. The two main styles of these brews are Old Ales and Barleywines. As the name suggests, barleywines are similar to wines in alcohol and need aging but are derived from grain, not the grape. Rogue's barleywine is described by beer expert Stuart Ramsey as: "A masterful, intense creation from brewer John Maier....it has achieved a depth and complexity usually associated with well-ages strong ales. I hope the brewery bottles some before it disappears." We call it the cognac of beers. An unfiltered and unfined Barleywine. Intense, robust, malty and dark. The cognac of beers. A hugh beer in a little bottle, this is a beer designed for sipping. Phred's Night Cap is brewed with eight ingredients, Great Western Harrington, Klages, Hugh Baird Carastan and Munich Malts, Chinook and Centennial Hops, free-range coastal water and PacMan yeast. is best when aged for one year. Measurements: 26 degrees Plato, IBU 120, Apparent Attenuation 73.1, Lovibond 38.

No.E-08
Chocolate Bear Stout

The recipe forChocolate Bear Stout was created several years ago for export to Japan. The exported twelve ounce Chocolate Bear Beer bottle label is in Kanji and features a teddy bear with a pink heart on his belly. ! Hedonistic! Ebony in color with a rich creamy head. The mellow flavor of oats, chocolate malts, and real chocolate are balanced perfectly with the right amount of hops for a bittersweet finish. Chocolate Stout is brewed with 10 ingredients: Northwest Harrington and Klages, Crystal 135-165 and Beeston Chocolate Malts, Cascade Hops, Rolled Oats and Roasted Barley, Natural Chocolate Flavor, Free Range Coastal Waters and PacMan Yeast. Measurements: 15 degrees Plato, IBU 69, Apparent Attenuation 77, Lovibond 135.45 degrees.

No.E-09
Choclate bear beer sweet

Choclate bear beer sweet, is sweetened with Lactose wich makes it a Milk Stout or in this case a Chocolate Milk Stout. The Yahoo of the beer world.

No.E-10
Namara Nigai

aka BrutalBitter.An imperial bitter style using exotic traditional floor malts, citrus hoppy flavor, stupendous hop aroma. Hedonistic! "Mellow Beer Emboldened by Hops," Elaine Louies article in the New York Times Dining Out Section, (March 24, 1999) announced the release of latest Rogue elixir to be bottled. The article states that "The newest beer of Rogue Ales sounds more aggressive than it is. Namara Nigaiis actually full-bodied, deeply flavored, intensely hoppy brew. There is nothing brutal about the rich, deep, mellow taste. Its crackling but not sharp...combines Oregon hops with English Malts. The Oregon grown Crystal hop is a triploid variety developed from the German Hallertau aroma hop variety with contributions from Cascade, Brewers Gold, and Early Green. Crystal is the only hop used in brewing Namara Nigai and it provides a massive amount of aroma without dry-hopping. The English malts used are floor malted Pipkin (a mellow cross of Maris Otter and Warboys, from an English company called Beeston), Cara Vienna and Cara Wheat. Measurements: 15 degrees Plato, IBU 59, Apparent Attenuation 76, Lovibond 14.2