On May 18, 1989, Brewmaster John Maier concocted the first batch of Rogue Ales in a garage in Newport, Oregon.
Last Nov. 14, Maier brewed Rogue’s ten thousandth batch of beer and on Thursday, the public house on the Bayfront hosted a celebration that packed in Rogue enthusiasts shoulder to shoulder, eager to taste the culmination of 18 years of fine tuning with Maier’s hoppy-yet-smooth creation, Ten Thousand Brew Ale.
In classic Maier style he said of the celebration beer, “It’s not any particular style, but it’s good.”
Before finding his calling as a brewmaster, Maier worked for Hughes Aircraft Company as a senior electronic technician working on the F-14 Tomcat Radar System. In the fall of 1986, he attended the Siebel Institute of Technology and graduated from its 50th course in brewing technology.
That same year, he brewed a barleywine that won the American Homebrewer Association’s Home Brewer of the Year award.
He worked as assistant brewmaster at the Alaskan Brewery before joining forces with Rogue Ales.
Through the past two decades, Maier has crafted more than 60 different ales at Rogue.
The Ten Thousand Brew Ale is made with seven ingredients: Vienna, French special aroma, and Maris Otter pale ale malts; Yakima Summit and German Saphir hops; “free range” coastal waters; and fermenting Pac-man yeast.