Submitted by sebuhler@gmail.com on Mon, 12/08/2008 - 6:20pm
Brewed By:
Rogue
Self-Defined Style:
Holiday Beer Rogue's annual holiday offering, Santa's Private Reserve, is a variation of the classic Saint Rogue Red, but with double the hops--including Chinook, and Centennial, and a mystery hop called Rudolph by head brewer John "more hops" Maier!This holiday elixir is brewed with two-row Harrington, Klages and Munich malts, along with Hugh Baird 30-37, Carastan 13-17, and Crystal 70-80 malts, plus free range coastal water and John's proprietary top-fermenting Pacman yeast.
Best With:
Rogue's holiday beer is best with rich foods, but is ideal matched with cold weather and good cheer with great friends. User login
Brewer sebuhler@gmail.com's tweets
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Enjoyed @funkwerks Saison #craftbeer at lunch @the kitchencomm in Denver. love the new digs, great service & food. A must repeat adventure!
Posted by: ChocolateStout2 days 18 hours ago
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Leaving the pea soup weather at #PHL headed to sunny skies in #DEN and lunch at The Kitchen with friends, yahoo! http://t.co/YPDXeRBx
Posted by: ChocolateStout3 days 3 hours ago
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@CheeseSociety thanks for reaching out, I fly to Denver today, maybe visit y'all Thrs afternoon or Friday..will call from SouthPark, cheers
Posted by: ChocolateStout3 days 3 hours ago
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Bravo team @chef_morimoto ! RT @antoinette_b: Food Porn of the Day: Pastry Chef Daniel Skurnick of Morimoto Waikiki HI http://t.co/Ypvs0tRF
Posted by: ChocolateStout1 week 20 hours ago
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Thanks for nothing @Dell this broken DVD was just that, Broken. Not corrupted software. Tech Misdiagnose #wasteoftime http://t.co/AQB5NkEQ
Posted by: ChocolateStout1 week 20 hours ago
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Comments
Rogue
From the post:
Rogue's annual holiday offering, Santa's Private Reserve, is a variation of the classic Saint Rogue Red, but with double the hops--including Chinook, and Centennial, and a mystery hop called Rudolph by head brewer John "more hops" Maier!This holiday elixir is brewed with two-row Harrington, online casino Klages and Munich malts, along with Hugh Baird 30-37, Carastan 13-17, and Crystal 70-80 malts, plus free range coastal water and John's proprietary top-fermenting Pacman yeast.
Sounds like a great beer I gotta try some time!
Thanks,
Samuel.