“GYO” says the label. Grow your own! “Dirtoir”: a back-formation from that dirty word “terroir”. Is this a 6.0% black lager? a Schwarzbier made with hops and barley grown chez Rogue? Or is it a black ale mistakenly cold fermented with German Oktoberfest yeast?
Chatoe Rogue was an offshoot to the main branch of Rogue Ales from Newport, Oregon in the US Pacific north west. Now called Rogue Farms – a much better name, it brings the concept of grow-your-own to the brewery. Allowing them to brew from their own local ingredients. And then ship them half way around the world…
I’m listening to Eric Dolphy’s “Hat and Beard” – free jazz from the pioneering Out to Lunch album. Dark, disjointed, complex, zingy, lingering and satisfyingly grating. And so is the beer. There is also coffee and licquorice root, which I have yet to find in the music.
But if you do find yourself “out to lunch”, especially at a barbecue – perhaps even an Eric Dolphy Memorial Barbecue – and they are serving spiced grilled steaks, the char in the meat would be complemented in the dark flavours in the beer and the fresh sparkle of carbonation would allow you to distinguish all the deep, spicy flavours.