Talk:Rogue Ales/Archive 1

Dead Guy
what is the specific alcohol content of dead guy ale? ReverendG 07:36, 10 July 2006 (UTC)


 * Beer Advocate lists it at 6.5%. — Chris ( t c ) — 01:20, 16 October 2006 (UTC)

Proposed merge
Who suggested merging the Beer articles into the Brewery, and why? --70.218.57.64 01:19, 17 June 2006 (UTC)


 * Hi there. I proposed the merge for a number of reasons:
 * WikiProject Beer has decided that in general beers should be discussed in the brewery article (see Wikipedia talk:WikiProject Beer)
 * The beer articles are short and unlikely to have anything else encyclopedic to add to them
 * The brewery article is also short and not likely to have a lot more of encyclopedic content
 * Those are the reasons why I added the merge tags. Mike Dillon 20:03, 17 June 2006 (UTC)

Yes, I concur. Merge per your three good reasons. — Chris ( t c ) — 08:14, 22 June 2006 (UTC)

Agreed. Dddstone 17:47, 30 June 2006 (UTC)

Micro?
Rogue beers are available in Britain. Is Rogue still regarded as a microbrewery? BalfourCentre 14:45, 4 August 2006 (UTC)


 * Popularly, yes, due to the flamboyance and outrageousness of their beers. &mdash; goethean &#2384; 15:00, 4 August 2006 (UTC)

Microbrewery refers to how many barrels a brewery produces a year, Rogue brewery falls considerably under this number, but has very wide distribution —The preceding unsigned comment was added by Special:Contributions/ (talk)

Ale or lager?
Question about dead guy. It claims to be a Maibock, which is a lager, and yet it is called Dead Guy Ale. So, which is acurate? Does anyone know what type of yeast is used? — Chris ( t c ) — 22:53, 10 October 2006 (UTC)


 * Here's what Rogue says:
 * Made in the style of a German Maibock using our Pacman ale yeast, Dead Guy Ale is deep honey in color with a malty aroma, a rich hearty flavor and a well balanced finish.
 * The ingredients are:
 * Two-Row Harrington, Klages, Carastan and Maier Munich Malts, Perle and Saaz Hops, Free Range Coastal Water, and Top Fermenting Pacman Yeast.
 * So, I guess the fact that it uses "Maier Munich Malts", is what makes it "in the style of a German Maibock", but it is an ale because it uses top-fermenting yeast. Mike Dillon 02:54, 11 October 2006 (UTC)

Thank you, that clears it up. It's interesting that they would label an ale as a lager style just based on traditional malts. — Chris ( t c ) — 01:18, 16 October 2006 (UTC)