Rogue Portland Sesquicentennial Ale

Brewed by Rogue Ales
Newport, Oregon USA
6.3% Amber Ale | 77 Ratings | Special Release |
Sesquicentennial Ale, dedicated to Oregon: The State of Beer, was designed by Rogue brewmaster John Maier to showcase Oregon-grown ingredients. The initial brew features 5 ingredients: Two-row and Munich malts - a portion of which were grown in Oregon’s Klamath Basin - Willamette hops from Rogue Farms’ hop yard in Independence, Rogue’s proprietary PacMan yeast from Hood River and free range coastal water. Sesquicentennial Ale is brewed at Rogue’s Newport brewery. Even the bottles are from Oregon, manufactured at Owens-Illinois’ Portland plant and serigraphed at TriS in Tualatin. “With Rogue’s deep roots in the Oregon brewing community, their years of award-winning beers, history of charitable giving and new foray into growing their own malting barley and hops, they were the natural choice to brew Oregon’s sesquicentennial beer,” said Melisa McDonald, Executive Director of Oregon 150.In the fall, Rogue will brew another batch of Sesquicentennial Ale using malting barley from Rogue Farms’ barley ranch in Tygh Valley, making it the first all-Oregon ingredient artisan beer.

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Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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