It all started in 1989 inside a tiny brewery on the Oregon coast guided by a mad genius known as John “More Hops” Maier. Today – 27 years later – the Rogue Brewmaster will tap his 20,000th batch of Rogue beer in the same location his first brew was crafted, at the original Rogue brewery in Newport now standing as Rogue’s Bayfront pub.
Using his signature mark of brewing beyond traditional styles, John dreamt up this complexity bomb by employing a unique double mash technique and brewing with 20 varietals of hops, 20 different specialty malts weighing in at 20º plato. The beer is finally ready after 20 days of bottle conditioning, though John says it can be cellared for another 20 years.
“I got as many people at Rogue involved in the process of making it back in August,” said John Maier who invited co-workers to pour in malts and hops into the brew. “Today I am proud to share this beer with everyone at the same place I brewed my first batch of Rogue beer. Prost!”
20,000 Brews By the Sea tapped on Friday night and will be available in limited edition 22 ounce bottles.
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