Talk:Rogue Ales/Archive 1

Latest comment: 18 years ago by Ctdunstan in topic Dead Guy
Archive 1Archive 2

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:
  1. WikiProject Beer has decided that in general beers should be discussed in the brewery article (see Wikipedia talk:WikiProject Beer)
  2. The beer articles are short and unlikely to have anything else encyclopedic to add to them
  3. 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. — goethean 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 24.22.37.89 (talk) 23:56, August 22, 2007 (UTC)

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:[1]
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)