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.