Just as Double IPA’s have been for some time, barrel aged brews, much like sour beers, are in vogue these days. And why not. The range of flavors and complexity the booze-soaked wood offers the brewer’s product can be quite wondrous.
Keeping on pace with this zymurgilogical trend, Rogue Ales have developed their own barrel-aged series. This unique marriage of barrels and brews remains in line with Rogue’s vertically integrated practices utilizing the company’s liquor barrels from their award winning distillery in conjunction with their award winning beer. Enter: John John.
Rogue’s renowned brewmaster John Maier has been a household name for hardcore beer geeks since his days at Alaskan Brewing back in the 80’s. His repertoire of rapturous beers including Dead Guy Maibock Ale, Juniper Pale Ale, and Hazelnut Brown Ale have inspired many brewers in the Northwest and around the world. Now, these three superb beers have been aligned with some delectable spirits of the company’s Master Distiller John Couchot.
The series began with Maier’s Dead Guy Ale spending three months soaking in the flavors of Couchot’s Dead Guy Whiskey. This distinct bourbon uses the beer’s wort and is aged in oak barrels. A 3,100 gallon batch of John John Ale produces 1357 cases of beer.
This limited release Dead Guy Ale along with a John Juniper Pale Ale, Rogue’s Juniper Pale Ale matured in Rogue Spruce Gin barrels, and the John John Hazelnut Brown Nectar, maturing Rogue’s Hazelnut Brown Nectar in Rogue’s Hazelnut Spiced Rum barrels have pushed the envelop of imagination and creativity.
John John Dead Guy Ale will be available on draft and in 22oz bottles at select retailers in January 2010.
John John Dead Guy Ale is made with Northwest Harrington, Klages, Carastan and Dare malts, Saaz and Rogue Micro Farm Revolution hops, Rogue’s signature Pacman yeast and free range coastal water. John John Dead Guy Ale is a German Maibock, deep honey in color with a malt aroma, a caramel, vanilla, and oak finish.