Brewing Philosophy
John C. Maier, current Brewmaster, joined the company in 1989 after a chance encounter with Joyce at an airport. Maier is a 1986 graduate of the Siebel Institute of Technology. He describes Rogue Ales' practice of crafting a wide range of ales (regular, seasonal and specialty) as being due to Rogue's philosophy "that variety is the spice of life". Rogue to date has produced more than 60 different ales using a non-pasteurized process with no preservatives, all natural ingredients (many from the Pacific Northwest which includes all of their malts and hops) and a special proprietary yeast known as "Pacman".
Maier says that all of their beers are meant to go with food. To that end, the company has worked closely with celebrated chefs such as Iron Chef's Masaharu Morimoto, brewing industry experts like Jack Eckhardt and restaurateurs in crafting signature beers, educating consumers on the finer points of cuisine (such as pairing cheeses and beers in much the same way as wine) and produced in house specialty ales for restaurants.
The company's offerings are popular with critics and craft beer aficionados and have been major award winners in worldwide competitionsbcd.
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“Every philosophy is tinged with the colouring of some secret imaginative background, which never emerges explicitly into its train of reasoning.”
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