{"title":"Rogue","description":null,"products":[{"product_id":"rogue-dead-guy-whiskey-750ml","title":"Rogue Dead Guy Whiskey 750ML","description":"\u003cp\u003e\u003cstrong\u003eRogue Dead Guy Whiskey 750ML\u003c\/strong\u003e is a pot-distilled American single malt whiskey bottled at 40% ABV (80 proof) from Rogue Spirits in Newport, Oregon. This expression earned a Double Gold Medal at the 2017 San Francisco World Spirits Competition and a Platinum Medal at the 2017 SIP Awards, establishing itself as one of the Pacific Northwest's most decorated craft whiskeys.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: Newport, Oregon Coast  |  American Single Malt  |  Distillery: Rogue Spirits\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRogue Spirits operates from the Oregon Coast in Newport, where founder Jack Joyce built a brewery-distillery combination rooted in agricultural independence. Dead Guy Whiskey begins with the same malt bill used in Rogue's iconic Dead Guy Ale — malted two-row barley, Munich malt, Crystal 15 malt, and Rogue Farms' proprietary Dare and Risk malts, all grown on the company's own farmland in Independence, Oregon. The wash is pot distilled, then placed into oak barrels stored along the Pacific Ocean and Yaquina Bay, where fresh ocean air and pressure from coastal storms gently extract oak flavors without the extreme heat cycles found in inland aging warehouses. This ocean-aging process gives Dead Guy Whiskey a character distinct from most American single malts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Fresh orange citrus leads the nose immediately, followed by grassy cereal notes and a thread of clean vanilla. Beneath those top notes, a gentle malty sweetness rounds out the bouquet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The palate enters with delicate sweetness, moving into medium-bodied layers of honey and rich malt at mid-palate. Oak emerges gradually alongside a nuttiness reminiscent of smoked almonds, with a faint pinch of orange zest threading through each sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is moderate in length, clean and malt-forward with lingering vanilla and a wisp of honey. Oak tannins stay soft, leaving a smooth, dry close without bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Dead Guy Whiskey\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe citrus-forward, malt-driven profile works well neat or with a single large ice cube, which opens up the honey and vanilla notes without diluting the body too quickly. In an \u003cstrong\u003eOld Fashioned\u003c\/strong\u003e, the orange citrus in the whiskey naturally complements the cocktail's traditional orange peel garnish. A \u003cstrong\u003eWhiskey Sour\u003c\/strong\u003e benefits from the malty sweetness and clean vanilla, which balance the lemon juice without requiring excess simple syrup. For something less conventional, try it in a \u003cstrong\u003eGold Rush\u003c\/strong\u003e — the honey already present in the spirit amplifies the cocktail's honey syrup component.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCraft beer enthusiasts exploring the whiskey side of their favorite breweries\u003c\/li\u003e\n\u003cli\u003eGifting to fans of Pacific Northwest craft spirits\u003c\/li\u003e\n\u003cli\u003eBuilding a tasting flight of American single malts from different regions\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside dessert on a cool evening\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Dead Guy Whiskey taste like?\u003c\/strong\u003e Dead Guy Whiskey delivers fresh orange citrus and honey sweetness up front, moving into rich malt complexity with clean vanilla and a subtle nuttiness like smoked almonds. The finish is moderate, smooth, and oak-tinged without heavy tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Dead Guy Whiskey compare to Jim Beam Bourbon?\u003c\/strong\u003e Dead Guy Whiskey is an American single malt made entirely from malted barley, while Jim Beam is a bourbon built on a corn-dominant mashbill, giving Beam a sweeter, fuller-bodied profile. Dead Guy tends toward lighter, more citrus-forward and cereal-driven flavors with less caramel sweetness than Jim Beam's classic expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Dead Guy Whiskey good for sipping neat?\u003c\/strong\u003e Yes — at 40% ABV it is approachable enough to sip without water, and the malt complexity and citrus aromatics reward undiluted tasting. A single ice cube can further open up the vanilla and honey notes for those who prefer a slightly cooler pour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Dead Guy Whiskey made?\u003c\/strong\u003e Dead Guy Whiskey is pot distilled at Rogue Spirits in Newport, Oregon, located on the Oregon Coast along Yaquina Bay. The barley and proprietary malts are grown on Rogue Farms in Independence, Oregon, giving the distillery control over its grain from field to bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Dead Guy Whiskey?\u003c\/strong\u003e Smoked salmon highlights the whiskey's malty depth and ocean-aged character. Aged cheddar mirrors the vanilla and nutty tones in the spirit. Dark chocolate with orange zest plays directly into the citrus aromatics. Honey-glazed roasted nuts echo the whiskey's smoked almond nuttiness. Grilled pork with a mustard glaze complements the cereal backbone without overpowering the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Dead Guy Whiskey come in?\u003c\/strong\u003e The standard widely available size is the 750ml bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Dead Guy Whiskey worth the price?\u003c\/strong\u003e Dead Guy Whiskey positions as a mid-range craft American single malt, and its multiple competition medals — including a Double Gold at the San Francisco World Spirits Competition — suggest strong quality relative to its price tier. For drinkers interested in ocean-aged, brewery-origin whiskeys, it represents solid value within the growing American single malt category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Dead Guy Whiskey?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFew American single malts can claim a direct lineage to a specific beer recipe, and Dead Guy Whiskey's connection to Dead Guy Ale gives it a flavor identity that stands apart from grain-neutral competitors. The ocean-aging environment along Yaquina Bay introduces a maturation dynamic rarely found outside of Scottish coastal distilleries, producing soft oak integration without aggressive tannins. A Double Gold at the 2017 San Francisco World Spirits Competition and the title of Best Oregon Whiskey at the 2018 International Whisky Competition confirm that the approach translates to the glass. For anyone building a serious American single malt collection or exploring what the Oregon Coast contributes to whiskey character, this bottle earns its spot on the shelf.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44837284708521,"sku":"26430","price":49.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/rogue_dead_guy_whiskey__48121.jpg?v=1730478524"},{"product_id":"rogue-combat-wombat-4pk","title":"Rogue Combat Wombat 4Pk","description":"\u003cp\u003e\u003cstrong\u003eRogue Combat Wombat 4Pk\u003c\/strong\u003e is a sour Northeast-style IPA from Rogue Ales \u0026amp; Spirits, packaged as a 4-pack at 6.7% ABV. Scoring an 89 on BeerAdvocate, this hybrid brew fuses kettle-sour tartness with the juicy, haze-forward character of a New England IPA — a style Rogue dubbed \"weird \u0026amp; wonderful.\" With Rogue Ales having ceased all operations and filed for bankruptcy in November 2025, remaining stock represents one of the final releases from the iconic Oregon brewery.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 6.7%  |  Origin: Newport, Oregon, USA  |  Style: Sour Northeast-Style IPA  |  Brewery: Rogue Ales \u0026amp; Spirits (est. 1988)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRogue Ales \u0026amp; Spirits was founded in 1988 in Ashland, Oregon, later establishing its main production facility in Newport along the Oregon coast. Combat Wombat was produced using a blending technique common to modern sour IPAs: a standard hazy IPA and a fruited, lactose-enriched kettle sour were brewed separately and then combined until the desired pH and flavor balance was achieved. The grain bill features 2-row and acidulated malts alongside wheat, oats, and lactose, while grapefruit and blood orange provide the fruit backbone. Dry-hopping with Australian and Southern Hemisphere varieties — Citra, BRU-1, Vic Secret, and Galaxy — adds layers of tropical aromatics, all fermented with Rogue's proprietary Imperial Barbarian yeast strain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Pale gold and translucent in the glass, Combat Wombat floods the nose with tangy pink grapefruit and blood orange immediately. Behind the citrus, herbal tea-like qualities mingle with perfumy tropical fruit — passionfruit, papaya, and a whisper of pine resin from the hop blend.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is bright and juicy, led by a burst of grapefruit and under-ripened orange that gives way to lime zest at the mid-palate. Tropical mango and passionfruit layer over a soft, wheaty malt base rounded by the lactose, while gooseberry and white wine-like acidity keep the sweetness in check. A moderate bitterness builds late, adding structure without overwhelming the fruit-forward character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Crisp and snappy, with a tea-like herbal bite and hemp-like hop edge that lingers alongside the sour citrus. The finish is refreshing and dry enough to invite another sip, with residual grapefruit and tropical fruit slowly fading.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Combat Wombat\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour cold into a tulip glass or wide-mouth pint glass to let the aromatic hop and citrus character bloom. Combat Wombat drinks well on its own straight from the can, but opening it up in glassware rewards you with a fuller nose.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eShandy riff:\u003c\/strong\u003e Blend half a can with fresh lemonade and a squeeze of blood orange for a low-effort summer cooler that plays into the beer's existing citrus profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMichelada variation:\u003c\/strong\u003e The sour backbone and grapefruit notes pair naturally with lime, hot sauce, and Tajín for a fruit-forward take on the classic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeer cocktail float:\u003c\/strong\u003e Pour over a scoop of mango sorbet — the lactose body and tropical hops complement frozen fruit desserts without clashing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCollectors seeking a final release from Rogue Ales before the brewery's 2025 closure\u003c\/li\u003e\n\u003cli\u003eSour IPA fans exploring the hybrid kettle-sour-meets-hazy-IPA category\u003c\/li\u003e\n\u003cli\u003eWarm-weather backyard sessions where fruit-forward refreshment matters\u003c\/li\u003e\n\u003cli\u003eIntroducing hop-curious drinkers to IPAs through an approachable, citrus-driven gateway\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Combat Wombat taste like?\u003c\/strong\u003e Combat Wombat leads with tangy grapefruit and blood orange, layered over tropical mango and passionfruit, finishing with a crisp, tea-like herbal bitterness. The lactose and wheat lend a soft, rounded mouthfeel that balances the pronounced sour character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Combat Wombat compare to Red Brick Airbrush Daydream?\u003c\/strong\u003e Both occupy the sour IPA space, but Combat Wombat runs noticeably more tart and fruit-forward than Airbrush Daydream, with its dedicated grapefruit and blood orange additions pushing the sourness further. Airbrush Daydream leans slightly more toward a traditional hazy IPA balance with gentler acidity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Combat Wombat good for sipping on its own?\u003c\/strong\u003e Yes — the blend of citrus fruit, moderate 6.7% ABV, and refreshing sour finish makes it sessionable enough to drink on its own while still offering enough complexity to hold attention across a full pour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Combat Wombat made?\u003c\/strong\u003e Combat Wombat was brewed at the Rogue Ales \u0026amp; Spirits facility in Newport, Oregon, the coastal town that served as the brewery's headquarters since the early 1990s. Rogue was originally founded in Ashland, Oregon, in 1988.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Combat Wombat?\u003c\/strong\u003e Fish tacos with citrus slaw complement the grapefruit and lime notes directly. Thai green papaya salad mirrors the tropical and tart character. Soft goat cheese tempers the acidity with creamy richness. Grilled shrimp with mango salsa echoes the tropical hop profile. Lemon bars or citrus tarts create a harmonious dessert pairing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Combat Wombat come in?\u003c\/strong\u003e Combat Wombat was available in a 4-pack can format, which was the standard retail configuration for this release.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Combat Wombat worth the price?\u003c\/strong\u003e Combat Wombat positioned as a mid-range craft IPA during its production run, competitive with other sour or hazy IPAs from established craft breweries. With Rogue Ales now permanently closed, any remaining stock may carry additional collectibility value beyond its original price tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Combat Wombat?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCombat Wombat stood apart in a crowded IPA landscape by committing fully to the sour-hazy hybrid format, blending a kettle sour and a hazy IPA rather than simply adding fruit to a finished beer. The combination of Australian and Southern Hemisphere hops — BRU-1, Vic Secret, Galaxy — alongside Citra gave it a hop signature distinct from the Mosaic-and-Simcoe defaults flooding the category. An 89 on BeerAdvocate confirmed its quality among experienced drinkers. As one of the final releases from a brewery with a 37-year legacy, Combat Wombat now carries historical significance for anyone documenting the Oregon craft beer movement.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44838301401257,"sku":"24163","price":13.99,"currency_code":"USD","in_stock":false}]},{"product_id":"rogue-dead-guy-ale-19-2oz","title":"Rogue Dead Guy Ale 19.2OZ","description":"\u003cp\u003e\u003cstrong\u003eRogue Dead Guy Ale 19.2OZ\u003c\/strong\u003e is a 6.8% ABV Maibock-style ale from Rogue Ales in Newport, Oregon, served in a 19.2 oz stovepipe can. A multi-gold-medal winner at the World Beer Championships (2011, 2012, 2015, 2016) and recipient of a Platinum at the 2018 World Beverage Competition, Dead Guy has earned its reputation as one of the most recognized American craft ales over three decades of production.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 6.8%  |  Origin: Newport, Oregon, USA  |  Style: Maibock-Style Ale  |  Brewery: Rogue Ales  |  IBU: 40  |  SRM: 16\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRogue Ales has been brewing in Newport, Oregon, along the Pacific coast, and Dead Guy Ale stands as one of its flagship releases. The grain bill features a combination of 2-Row, C15, and Munich malts, hopped with Perle and Sterling varieties, and fermented with the brewery's proprietary Pacman yeast strain — discovered in 1993 and cultivated exclusively for Rogue's beers. Pacman yeast contributes subtle fruity esters and ensures consistent fermentation characteristics that define the Rogue house character. The beer is brewed with what Rogue calls \"free range coastal water,\" sourced from the Oregon coast, and the result is a distinctly American take on the traditional German Maibock — notably one of the only ale-fermented interpretations of the style produced in the United States.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Deep honey-gold in the glass, Dead Guy opens with a rich malty aroma carrying toasted brown bread and sultana-like sweetness. Underneath, grassy and herbal hop notes mingle with a light nuttiness and faint cinnamon spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The first sip delivers a full-bodied rush of malt sweetness — buttery toffee and chewy caramel that quickly builds into a satisfying bready, almost biscuit-like complexity. Mid-palate, roasted grain and nutty flavors add depth, and a slightly unexpected hop bitterness arrives to cut through the malt richness, keeping the beer from tipping into cloying territory. Hints of mango and orange zest emerge as the beer warms.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long and pleasantly balanced, the finish lingers with bready and nutty maltiness layered over earthy, grassy hops. A faint yeasty character and zesty orange note close things out cleanly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Dead Guy Ale\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDead Guy drinks best poured from the 19.2 oz can into a tulip glass or wide-mouth pint, served between 45–50°F to let the malt complexity fully open up. Straight from the can works fine on the go, but you lose some of the aromatic nuance.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeer Cheese Fondue Base:\u003c\/strong\u003e The caramel maltiness and moderate bitterness make Dead Guy an exceptional cooking beer for rich, savory cheese dips.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeergarita:\u003c\/strong\u003e Swap in Dead Guy for a lighter lager in a beer-margarita hybrid — the toffee sweetness plays well against lime and salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMichelada:\u003c\/strong\u003e The bready body and hop bitterness hold up against tomato juice, hot sauce, and lime, adding a more complex malt backbone than a standard lager.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStocking a craft beer fridge with a reliable, award-winning go-to\u003c\/li\u003e\n\u003cli\u003eTailgating or outdoor gatherings where a bigger-format single can is ideal\u003c\/li\u003e\n\u003cli\u003eIntroducing someone to Maibock-style ales through an approachable American version\u003c\/li\u003e\n\u003cli\u003ePairing with a backyard barbecue spread or smoked meats\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Dead Guy Ale taste like?\u003c\/strong\u003e Dead Guy Ale delivers a full-bodied malt profile dominated by chewy caramel, toasted bread, and nutty sweetness, balanced by herbal and grassy hop bitterness. Subtle fruity esters and a clean finish keep it drinkable despite its richness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Dead Guy Ale compare to a traditional German Maibock?\u003c\/strong\u003e Traditional Maibocks are lager-fermented, producing a cleaner, crisper malt profile, while Dead Guy uses ale yeast — specifically Rogue's proprietary Pacman strain — which introduces subtle fruity esters and a slightly fuller, chewier body. Dead Guy is widely noted as one of the only American ale-style interpretations of the Maibock category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Dead Guy Ale good for sipping on its own?\u003c\/strong\u003e Absolutely — its layered malt complexity, moderate 6.8% ABV, and balanced hop bitterness make it a satisfying standalone pour, especially when served in proper glassware at cellar temperature.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Dead Guy Ale made?\u003c\/strong\u003e Dead Guy Ale is brewed by Rogue Ales in Newport, Oregon, a coastal town on the central Oregon shoreline. Rogue sources local coastal water for brewing and has operated from Newport as its home base for decades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Dead Guy Ale?\u003c\/strong\u003e Smoked brisket or pulled pork — the caramel malt sweetness complements smoky, charred meat. Sharp cheddar or aged Gouda — nutty cheese mirrors the beer's own nutty malt character. Roasted root vegetables — the toasty breadiness bridges well with caramelized squash and carrots. Sausages and bratwurst — a natural match given the beer's German Maibock roots. Apple strudel or bread pudding — the toffee notes in the beer echo warm dessert spices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Dead Guy Ale come in?\u003c\/strong\u003e Dead Guy Ale is available in this 19.2 oz stovepipe can, as well as standard 12 oz bottles and cans sold individually and in six-packs, and 22 oz bombers in some markets.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Dead Guy Ale worth the price?\u003c\/strong\u003e Dead Guy positions as a mid-tier craft ale — not entry-level, but far from premium-priced limited releases. Given its consistent medal haul at international competitions and BeerAdvocate score of 88 across over 8,000 ratings, it delivers strong value within its category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Dead Guy Ale?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDead Guy Ale occupies a category of nearly one — an American ale-fermented Maibock in a landscape where the style barely exists stateside. Rogue's proprietary Pacman yeast, cultivated exclusively since 1993, gives the beer a fermentation character that no other brewery can replicate. The award record speaks for itself: repeated gold medals at the World Beer Championships, a Platinum from the World Beverage Competition, Best of US Bock at the 2017 World Beer Awards, and a Gold at the 2023 Oregon Beer Awards. In the 19.2 oz format, it delivers a generous single-serve pour of one of American craft brewing's most enduring and distinctive flagships.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44838301499561,"sku":"24162","price":3.29,"currency_code":"USD","in_stock":false}]},{"product_id":"rogue-dead-guy-ale-650ml","title":"Rogue Dead Guy Ale 650ML","description":"\u003cp\u003e\u003cstrong\u003eRogue Dead Guy Ale 650ML\u003c\/strong\u003e is a 6.8% ABV Maibock-style ale from Rogue Ales in Newport, Oregon, packaged in a 650ml bomber bottle. This ale has earned multiple Gold medals at the World Beer Championships and took Platinum at the 2018 World Beverage Competition, establishing it as one of the most decorated American-brewed Maibocks available.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 6.8%  |  Origin: Newport, Oregon, USA  |  Style: Maibock  |  Brewery: Rogue Ales\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRogue Ales operates out of Newport on the Oregon coast, where the brewery draws from what it calls \"free range coastal water\" for its lineup. Dead Guy Ale is built on a grain bill of 2-Row, C15, and Munich malts, hopped with Perle and Sterling varieties. The defining production element is Rogue's proprietary Pacman yeast — a wild strain discovered growing in a petri dish in 1993 and named after the arcade game for its aggressive sugar consumption. Pacman ferments cleanly while producing subtle fruity esters that bridge the malt-forward body and herbal hop character, giving Dead Guy its distinctive balance between German Maibock tradition and American craft sensibility.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Deep toasted malt leads, followed by honeyed sweetness and a layer of fresh bread. A background of herbal, slightly earthy hops rounds out the nose with a whisper of spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The first sip delivers a rush of buttery toffee and caramelized sugar with a faint roasted quality. Mid-palate, hazelnut and caramel take hold alongside a breadlike malt richness. Spicy hop notes emerge toward the peak, weaving through the malt sweetness with subtle earthy and pine-needle undertones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length with a clean, slightly bitter close that dries the palate without turning harsh. Lingering impressions of toasted grain, light honey, and herbal hops fade gradually.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Dead Guy Ale\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDead Guy Ale is best served between 45–50°F in a tulip glass or wide-mouthed goblet to let the malt aromatics open up. It drinks well on its own, but the Maibock backbone also plays nicely in beer cocktails. A \u003cstrong\u003eBoilermaker\u003c\/strong\u003e paired with a straight bourbon leans into the toffee and caramel overlap. A \u003cstrong\u003eShandy\u003c\/strong\u003e with fresh lemon juice lightens the body for warm-weather drinking while letting the herbal hops shine. A \u003cstrong\u003eBlack and Tan\u003c\/strong\u003e layered beneath a dry stout creates a rich textural contrast against Dead Guy's honeyed malt sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSharing with friends over a backyard barbecue or cookout\u003c\/li\u003e\n\u003cli\u003eGifting to a craft beer enthusiast who appreciates award-winning American ales\u003c\/li\u003e\n\u003cli\u003ePairing with a hearty fall or winter dinner spread\u003c\/li\u003e\n\u003cli\u003eIntroducing someone to the Maibock style with a widely accessible example\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Dead Guy Ale taste like?\u003c\/strong\u003e Dead Guy Ale is malt-forward with prominent toffee, caramel, and toasted bread flavors balanced by herbal, slightly spicy hop bitterness. It finishes clean with a gentle dryness and lingering honeyed grain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Dead Guy Ale compare to Ayinger Maibock?\u003c\/strong\u003e Ayinger Maibock is a traditional German lager with a refined, crisp malt profile, while Dead Guy Ale is an American ale-yeast interpretation that brings fruitier esters and a slightly fuller, more caramelized body. Dead Guy tends to be bolder and less restrained, reflecting its Pacific Northwest brewing origins and proprietary Pacman yeast character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Dead Guy Ale good for sipping on its own?\u003c\/strong\u003e Absolutely — its layered malt complexity, moderate 6.8% ABV, and clean finish make it a satisfying standalone pour that rewards slow drinking from a proper glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Dead Guy Ale made?\u003c\/strong\u003e Dead Guy Ale is brewed by Rogue Ales in Newport, Oregon, a coastal town on the central Oregon shore. Rogue has operated from this location since relocating from Ashland, Oregon, in the early 1990s.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Dead Guy Ale?\u003c\/strong\u003e Smoked sausages and bratwurst echo the toasted malt character. Roasted pork shoulder complements the toffee sweetness. Sharp aged cheddar creates a savory-sweet contrast. Caramelized onion dishes mirror the ale's own caramel notes. Roasted root vegetables like carrots and parsnips bring out the honeyed undertones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Dead Guy Ale come in?\u003c\/strong\u003e Dead Guy Ale is available in this 650ml bomber bottle as well as standard 12 oz bottles and cans, often sold in six-packs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Dead Guy Ale worth the price?\u003c\/strong\u003e Dead Guy Ale positions as a mid-range craft beer with strong value given its consistent award history — including multiple World Beer Championships Golds and a 2018 Platinum from the World Beverage Competition — and its distinctive Pacman yeast profile that sets it apart from other Maibock-style offerings at the same tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Dead Guy Ale?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates Dead Guy Ale from the broader American strong ale landscape is the convergence of Rogue's proprietary Pacman yeast and a true Maibock-inspired grain bill — a combination virtually no other widely distributed American brewery replicates at this scale. The beer holds an 88 score on BeerAdvocate across more than 8,100 ratings, reflecting consistent quality over decades of production. Its 2023 Gold at the Oregon Beer Awards confirms that it continues to perform at a high level well beyond its early accolades. For drinkers looking for a malt-driven ale with genuine character and proven credentials, Dead Guy Ale remains a benchmark.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44838301597865,"sku":"6282","price":6.99,"currency_code":"USD","in_stock":false}]},{"product_id":"rogue-dead-guy-ale-6pk","title":"Rogue Dead Guy Ale 6Pk","description":"\u003cp\u003e\u003cstrong\u003eRogue Dead Guy Ale 6-Pack\u003c\/strong\u003e is a 6.8% ABV Maibock-style ale from Rogue Ales in Oregon, sold in a six-pack of 12 oz bottles. A multi-year Gold medal winner at the World Beer Championships and recipient of a 2018 Platinum from the World Beverage Competition, Dead Guy stands apart as one of the few flagship American ales built on a traditional German Maibock framework — brewed with ale yeast rather than lager yeast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 6.8%  |  IBU: 40  |  Origin: Oregon, USA  |  Style: Maibock-Style Ale  |  Brewery: Rogue Ales\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRogue Ales, founded in 1988 in Ashland, Oregon and now headquartered in Newport, produces Dead Guy Ale using a grain bill of 2-Row, C15, and Munich malts hopped with Perle and Sterling varieties. What makes this beer genuinely unusual is Rogue's decision to brew a Maibock — traditionally a bottom-fermented lager style — with their proprietary top-fermenting Pacman yeast. The result is a hybrid character: the rich maltiness expected from a Maibock, but with the fruity esters and rounder body that ale fermentation delivers. Rogue's self-described \"Free Range Coastal Water\" sourced near their Newport brewery completes a recipe that has remained largely unchanged for decades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Melanoidin-driven malt dominates the nose — toasty brown bread and biscuit give way to deeper notes of caramel and light raisin. A faint grassy hop character and subtle orange zest sit underneath without competing with the malt focus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is an immediate rush of buttery toffee sweetness that fills the mouth with considerable body. Mid-palate, bready and nutty flavors emerge alongside caramel and a hint of roasted malt. A firm hop bitterness — more assertive than most traditional Maibocks at 40 IBU — then steps in to cut the sweetness cleanly, keeping the beer from tipping into cloying territory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long and decidedly bready, with brown yeast character, faint cinnamon spice, and a last flash of zesty orange. The malt sweetness fades gradually, leaving a dry, earthy close that invites the next sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Dead Guy Ale\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDead Guy drinks best at cellar temperature — around 50–55°F — in a tulip glass or traditional Maibock stangen that concentrates the malt aromatics. Pouring too cold mutes the toffee and bread notes that define the beer. While primarily a drinking beer rather than a cocktail ingredient, Dead Guy works well in a \u003cstrong\u003eBeer-a-misu\u003c\/strong\u003e (a beer float with vanilla ice cream, where the toffee and caramel notes mirror the dessert's flavors), a \u003cstrong\u003eBoilermaker\u003c\/strong\u003e paired alongside a pour of bourbon for complementary caramel and toast notes, and a \u003cstrong\u003eMichelada\u003c\/strong\u003e where the malt backbone provides a richer, more substantial base than lighter lagers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing craft beer drinkers to German-inspired malt-forward styles\u003c\/li\u003e\n\u003cli\u003ePairing with grilled meats at a weekend barbecue\u003c\/li\u003e\n\u003cli\u003eGifting to a beer enthusiast who appreciates hybrid brewing traditions\u003c\/li\u003e\n\u003cli\u003eStocking a home fridge for autumn and early spring sessions\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Dead Guy Ale taste like?\u003c\/strong\u003e Dead Guy Ale leads with buttery toffee and toasty bread sweetness, balanced by a firm herbal hop bitterness and a dry, bready finish with hints of caramel, nuttiness, and faint cinnamon spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Dead Guy Ale compare to Sprecher Maibock?\u003c\/strong\u003e Both are malt-forward beers rooted in the Maibock tradition, but Sprecher Maibock is brewed as a true lager with bottom-fermenting yeast, resulting in a cleaner, crisper profile. Dead Guy's use of ale yeast gives it a rounder body, more fruity esters, and a slightly more complex finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Dead Guy Ale good for sipping on its own?\u003c\/strong\u003e Absolutely — its rich malt character and moderate 6.8% ABV make it an excellent standalone drinking beer, especially when served slightly below room temperature to let the toffee and bread notes fully develop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Dead Guy Ale made?\u003c\/strong\u003e Dead Guy Ale is brewed by Rogue Ales in Newport, Oregon, on the state's central coast, using locally sourced coastal water and the brewery's proprietary Pacman yeast strain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Dead Guy Ale?\u003c\/strong\u003e Grilled bratwurst or sausages echo the beer's toasty malt sweetness. Roasted pork shoulder complements the toffee and caramel notes. Sharp cheddar or Gruyère cheese matches the nutty, bready backbone. Pretzel bread with mustard is a natural pairing for any Maibock-inspired ale. For dessert, bread pudding or caramel flan mirrors the malt-driven sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Dead Guy Ale come in?\u003c\/strong\u003e Dead Guy Ale is widely available in 6-packs of 12 oz bottles, as well as individual 22 oz bombers and draft.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Dead Guy Ale worth the price?\u003c\/strong\u003e Dead Guy positions in the mid-range craft beer tier and delivers significant complexity for the price point — its decades-long track record of international awards, including multiple Gold medals at the World Beer Championships, reinforces that it consistently over-delivers relative to similarly priced craft six-packs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Dead Guy Ale?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDead Guy Ale's defining trick is a contradiction that works: a German Maibock built on American ale yeast. That single decision — fermenting with Rogue's proprietary Pacman strain instead of traditional lager yeast — gives the beer a body and ester complexity that no conventional Maibock achieves, while the Munich and C15 malt bill keeps it firmly grounded in the style's rich, bready tradition. The beer has earned Gold medals at the World Beer Championships in 2011, 2012, 2015, and 2016, a Platinum at the 2018 World Beverage Competition, and a Gold at the 2023 Oregon Beer Awards — a streak of recognition spanning over a decade. In a craft market overrun with IPAs and hazy ales, Dead Guy remains a stubbornly malt-forward flagship that rewards drinkers who value balance and restraint over novelty.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44838301696169,"sku":"18885","price":11.99,"currency_code":"USD","in_stock":false}]},{"product_id":"rogue-dead-n-dead-4pk","title":"Rogue Dead N' Dead 4Pk","description":"\u003cp\u003e\u003cstrong\u003eRogue Dead N' Dead 4Pk\u003c\/strong\u003e is a barrel-aged Maibock-style ale from Rogue Ales \u0026amp; Spirits at 9.5% ABV, sold in a four-pack format. Scoring 90 on BeerAdvocate across more than 200 ratings, this expression bridges the gap between craft beer and whiskey by aging Rogue's iconic Dead Guy Ale in the brewery's own Dead Guy Whiskey oak barrels.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 9.5%  |  Origin: Newport, Oregon, USA  |  Style: Barrel-Aged Maibock  |  Brewery: Rogue Ales \u0026amp; Spirits  |  40 IBU  |  26 SRM\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRogue Ales \u0026amp; Spirits operates out of Newport, Oregon, where both its brewing and distilling operations share a campus — a setup that makes Dead N' Dead possible. The base beer is Dead Guy Ale, a Maibock-style lager brewed with 2-Row, C15, and Munich malts alongside Perle and Sterling hops, fermented with Rogue's proprietary Pacman yeast and the brewery's free-range coastal water. After primary fermentation, the ale is transferred into oak barrels that previously held Rogue's own Dead Guy Whiskey, where it matures for several months in the brewery's ocean-side aging room, absorbing layers of oak, vanilla, and whiskey character before packaging.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Sweet malt and brown sugar rise first, followed by dark alcohol warmth and a thread of vanilla. Beneath that, oak and a faint whiskey-soaked nuttiness round out the nose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is rich and malt-forward, with brown sugar sweetness giving way to distinct whiskey barrel character at mid-palate — oak, vanilla, and subtle fruit notes. As it develops, it turns drier than standard Dead Guy, with a boozy, woody depth and hints of char that keep the sweetness in check.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long and warming, with lingering oak tannins and a whiskey-like dryness. Residual vanilla and toasted malt fade slowly, leaving a clean, slightly nutty close.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Dead N' Dead\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDead N' Dead is best served at cellar temperature, around 50–55°F, in a tulip glass or snifter that concentrates its barrel-aged aromatics. Pouring too cold mutes the oak and vanilla notes that define the beer. While primarily a sipping ale, it works in beer cocktails: try a \u003cstrong\u003eBoilermaker\u003c\/strong\u003e paired alongside a pour of rye whiskey for a complementary barrel-aged duo; use it in a \u003cstrong\u003eBlack Velvet\u003c\/strong\u003e variation, split with dry sparkling wine, where its malt sweetness tempers the acidity; or build a \u003cstrong\u003eBeer Flip\u003c\/strong\u003e with a whole egg, simple syrup, and nutmeg, letting the ale's vanilla and oak serve as the backbone.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGifting a craft beer enthusiast who appreciates whiskey crossover styles\u003c\/li\u003e\n\u003cli\u003eWinter evening sipping sessions beside a fire\u003c\/li\u003e\n\u003cli\u003eSide-by-side tastings comparing Dead Guy Ale, Dead Guy Whiskey, and Dead N' Dead\u003c\/li\u003e\n\u003cli\u003eAdding to a barrel-aged beer collection or vertical tasting lineup\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Dead N' Dead taste like?\u003c\/strong\u003e Dead N' Dead delivers rich malt sweetness layered with brown sugar, vanilla, and prominent oak from its whiskey barrel aging. It finishes drier than standard Dead Guy Ale, with a warming, boozy character and subtle char notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Dead N' Dead compare to Founders KBS?\u003c\/strong\u003e KBS is a bourbon barrel-aged imperial stout with heavy chocolate and coffee character, while Dead N' Dead starts from a Maibock base, resulting in a lighter body with more emphasis on clean malt sweetness and oak-driven vanilla rather than roasted grain bitterness. Both sit in the barrel-aged category but appeal to different palate preferences.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Dead N' Dead good for sipping neat?\u003c\/strong\u003e Yes — at 9.5% ABV and with its complex whiskey barrel influence, Dead N' Dead is designed to be savored slowly at cellar temperature rather than consumed quickly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Dead N' Dead made?\u003c\/strong\u003e Dead N' Dead is brewed and barrel-aged by Rogue Ales \u0026amp; Spirits in Newport, Oregon, on the central Oregon coast. The aging takes place in Rogue's dedicated ocean-side aging room.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Dead N' Dead?\u003c\/strong\u003e Smoked brisket complements the oak and char notes; aged cheddar mirrors the ale's malt richness; bread pudding with caramel sauce echoes its brown sugar and vanilla; roasted pecans match the nutty undertones; and dark chocolate with sea salt contrasts the residual sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Dead N' Dead come in?\u003c\/strong\u003e Dead N' Dead is commonly available in a four-pack format, which is the standard retail offering for this barrel-aged expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Dead N' Dead worth the price?\u003c\/strong\u003e Dead N' Dead positions as a premium barrel-aged craft ale, and its price reflects the added cost of whiskey barrel aging and extended maturation time. For drinkers who value the intersection of brewing and distilling, it delivers genuine complexity that justifies its place in the upper tier of barrel-aged beer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Dead N' Dead?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat separates Dead N' Dead from the crowded barrel-aged beer market is that both the base ale and the aging barrels come from the same producer — Rogue brews Dead Guy Ale and distills Dead Guy Whiskey under one roof, giving them full control over both sides of the equation. The months-long maturation in the Newport ocean aging room adds an environmental dimension that most inland barrel programs cannot replicate. With a BeerAdvocate score of 90 and a loyal following on Untappd, the beer has earned credibility among serious craft drinkers. For anyone drawn to the point where brewing and distilling converge, Dead N' Dead is one of the most transparent and intentional examples of that collaboration available today.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44838301761705,"sku":"22217","price":14.99,"currency_code":"USD","in_stock":false}]},{"product_id":"rogue-double-chocolate-stout-4pk","title":"Rogue Double Chocolate Stout 4Pk","description":"\u003cp\u003e\u003cstrong\u003eRogue Double Chocolate Stout 4Pk\u003c\/strong\u003e is a rich, high-gravity American stout brewed with imported Dutch bittersweet chocolate at 9% ABV. This bold imperial-strength stout earned a Gold Medal at the 2016 World Beer Championships and a 90-point score from Craft Beer \u0026amp; Brewing Magazine in a blind tasting by BJCP-certified judges — credentials that place it among the most decorated chocolate stouts in the American craft landscape.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 9%  |  Origin: Newport, Oregon, USA  |  Style: Imperial\/Double Chocolate Stout  |  Brewery: Rogue Ales \u0026amp; Spirits\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRogue Ales \u0026amp; Spirits operates out of Newport, Oregon, where it has built a reputation for ingredient-driven brewing and a stubbornly independent streak. Double Chocolate Stout is brewed with a grain bill of 2-Row, C120, Chocolate, and Munich malts alongside rolled oats and roasted barley, then dosed with twice the chocolate of Rogue's original Chocolate Stout — specifically imported Dutch bittersweet chocolate. The recipe also incorporates honey, Cascade hops, free-range coastal water, and the brewery's proprietary Pacman yeast, a house strain known for its clean attenuation that lets the malt and chocolate character dominate the profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Unmistakable waves of dark chocolate greet the nose first, followed by honey sweetness, a hint of raisin, and roasted malt depth. It smells like unwrapping a quality bittersweet chocolate bar over a freshly brewed pot of coffee.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is smooth and immediately chocolate-forward — think chocolate syrup layered over sweet roasted malt. The mid-palate broadens with bittersweet cacao, caramel undertones, and a subtle mocha quality. At 9% ABV, warming alcohol appears gently alongside balanced hop bitterness, preventing the sweetness from becoming cloying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Dry and lingering, with bittersweet chocolate and roasted grain persisting well after each sip. There is a pleasant interplay of vanilla-like warmth and bitter cacao that invites another taste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Double Chocolate Stout\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour into a tulip glass or snifter at around 50–55°F to let the chocolate aromatics fully open up; this stout rewards patience. For cocktail-minded drinkers, try a \u003cstrong\u003eChocolate Stout Float\u003c\/strong\u003e with a scoop of vanilla ice cream for a decadent dessert serve, a \u003cstrong\u003eBlack Velvet\u003c\/strong\u003e variation topped with sparkling wine where the chocolate richness replaces traditional dry stout, or a \u003cstrong\u003eStout Espresso Martini\u003c\/strong\u003e shaken with cold brew and coffee liqueur — the 9% ABV base adds backbone that lighter stouts lack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAfter-dinner sipping as a standalone dessert beer\u003c\/li\u003e\n\u003cli\u003eGifting to a craft beer enthusiast who gravitates toward dark, malt-forward styles\u003c\/li\u003e\n\u003cli\u003ePairing alongside a chocolate tasting or dessert course\u003c\/li\u003e\n\u003cli\u003eCold-weather drinking sessions where bold ABV and rich flavor are welcome\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Double Chocolate Stout taste like?\u003c\/strong\u003e It delivers a dominant dark chocolate and roasted malt flavor profile, with supporting notes of caramel, coffee, honey, and bittersweet cacao that dry out on the finish rather than leaning overly sweet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Double Chocolate Stout compare to Young's Double Chocolate Stout?\u003c\/strong\u003e Young's is a lower-ABV English-style chocolate stout (around 5.2%) with a lighter body and milk chocolate character, while Rogue's version runs at 9% ABV with imported Dutch bittersweet chocolate, resulting in a significantly more intense, fuller-bodied, and boozier drinking experience.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Double Chocolate Stout good for sipping neat?\u003c\/strong\u003e Absolutely — the 9% ABV, layered chocolate complexity, and dry finish make it a strong standalone sipper, particularly when served slightly below room temperature in a proper glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Double Chocolate Stout made?\u003c\/strong\u003e It is brewed by Rogue Ales \u0026amp; Spirits in Newport, Oregon, a coastal town on the central Oregon shoreline where the brewery sources its free-range coastal water.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Double Chocolate Stout?\u003c\/strong\u003e Dark chocolate truffles amplify the shared cacao notes; smoked brisket or barbecued ribs stand up to its weight; sharp aged cheddar provides a savory contrast to the malt sweetness; chocolate lava cake or flourless chocolate torte creates a seamless dessert pairing; and roasted nuts like pecans or hazelnuts echo the toasted grain character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Double Chocolate Stout come in?\u003c\/strong\u003e This listing is a 4-pack; Rogue also commonly packages this stout in 22-oz bomber bottles and on draft at select locations.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Double Chocolate Stout worth the price?\u003c\/strong\u003e It positions as a premium craft stout within the imperial-strength chocolate stout category, and its Gold Medal from the World Beer Championships and 90-point Craft Beer \u0026amp; Brewing score back up the quality behind the price point.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Double Chocolate Stout?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRogue built this beer around a specific idea — double the chocolate of their standard recipe — and backed it with imported Dutch bittersweet chocolate, a proprietary yeast strain, and a grain bill that reads like a specialty malt showcase. The results speak through competition hardware: Gold and Silver medals at the World Beer Championships across multiple vintages, plus a 90-point blind-tasting score from certified judges. At 9% ABV, it occupies a space between sessionable chocolate stouts and full-blown barrel-aged imperials, making it one of the more versatile and approachable high-gravity chocolate stouts available year-round. For drinkers who want genuine chocolate intensity without pastry-stout gimmickry, this remains a benchmark.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44838301925545,"sku":"36477","price":14.99,"currency_code":"USD","in_stock":false}]},{"product_id":"rogue-newport-daze-19-2oz","title":"Rogue Newport Daze 19.2OZ","description":"\u003cp\u003e\u003cstrong\u003eRogue Newport Daze 19.2OZ\u003c\/strong\u003e is a hazy pale ale brewed in Newport, Oregon, at 5.5% ABV and 35 IBU, served in a 19.2oz stovepipe can. Built on a grain bill of 2-row malt, rolled oats, and white wheat, and hopped with Sabro and El Dorado varieties, it earned an 86 score on BeerAdvocate and holds a 3.7 out of 5 rating on Untappd from over 24,000 reviews. Note that this beer has been discontinued by the brewery, making remaining inventory increasingly limited.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 5.5%  |  IBU: 35  |  SRM: 12.2  |  Origin: Newport, Oregon  |  Style: Hazy Pale Ale  |  Brewery: Rogue Ales\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRogue Ales, founded in 1988 in Ashland, Oregon, before relocating to its now-iconic Newport brewhouse, has long been a pillar of the Pacific Northwest craft scene. Newport Daze was brewed with a grain bill of 2-row malt, rolled oats, and white wheat — the oats and wheat contributing the signature hazy body and silky mouthfeel. The dual-hop combination of Sabro and El Dorado hops, fermented with Imperial Juice yeast and what Rogue calls \"free range coastal water\" sourced from the Oregon coast, delivered a distinctly tropical yet restrained pale ale that stood apart from the bolder hazy IPAs dominating the category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Pineapple leads immediately, followed by ripe stone fruit and a wave of tangerine zest. Beneath the tropical top notes, a faint biscuity malt character anchors the nose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Tropical fruit hits right up front — pineapple and peach in equal measure. The mid-palate softens with a gentle pale malt sweetness, while measured hop bitterness at 35 IBU steps in to balance the fruit without overwhelming it. The rolled oats lend a creamy, rounded texture that keeps the body smooth through each sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Slightly sweet with lingering peach and tangerine before the hops fade into a clean, biscuity malt close. Medium in length, dry enough to invite the next sip without any cloying residue.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Newport Daze\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour from the 19.2oz can into a tulip or shaker pint glass to release the full tropical aroma; this hazy pale ale is best enjoyed fresh and cold, ideally between 40–45°F. Its moderate ABV and fruit-forward profile make it a natural session beer for warm-weather drinking. It works well as the beer component in a \u003cstrong\u003eMichelada\u003c\/strong\u003e, where its tropical character complements the lime and hot sauce. In a \u003cstrong\u003eBeer Shandy\u003c\/strong\u003e, mix it half-and-half with fresh lemonade to amplify the citrus and stone fruit notes. For a \u003cstrong\u003eRadler\u003c\/strong\u003e-style serve, blend it with grapefruit soda — the El Dorado hops echo citrus tones that harmonize rather than clash.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCollectors seeking a discontinued Rogue release before remaining stock is gone\u003c\/li\u003e\n\u003cli\u003eBackyard cookouts and beach days where a sessionable, low-bitterness hazy ale fits the mood\u003c\/li\u003e\n\u003cli\u003eCraft beer enthusiasts exploring Oregon's hazy pale ale style beyond the typical hazy IPA\u003c\/li\u003e\n\u003cli\u003eGifting a fan of tropical, fruit-forward beers something outside the mainstream lineup\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Newport Daze taste like?\u003c\/strong\u003e Newport Daze delivers bold pineapple and peach flavors up front, balanced by a moderate hop bitterness and a creamy, oat-driven body. The finish is slightly sweet with biscuity malt undertones and lingering tangerine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Newport Daze compare to Sierra Nevada Hazy Little Thing?\u003c\/strong\u003e Newport Daze sits lower in ABV at 5.5% versus Hazy Little Thing's 6.7%, making it lighter and more sessionable. Its Sabro and El Dorado hop combination leans more toward stone fruit and pineapple, while Hazy Little Thing tends toward a broader citrus and tropical hop character with a fuller body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Newport Daze good for casual drinking?\u003c\/strong\u003e At 5.5% ABV and 35 IBU, Newport Daze is approachable and sessionable, designed for easy drinking without the hop intensity or alcohol weight of a hazy IPA.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Newport Daze made?\u003c\/strong\u003e Newport Daze was brewed by Rogue Ales at their brewery in Newport, Oregon, a coastal town on the Pacific that supplies the brewery's water source.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Newport Daze?\u003c\/strong\u003e Grilled shrimp tacos complement the tropical fruit notes nicely. Fish and chips echo the coastal Oregon character. A fresh mango salsa mirrors the pineapple and stone fruit profile. Light goat cheese salads contrast the creamy mouthfeel, and Thai green curry matches the beer's subtle sweetness and hop spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Newport Daze come in?\u003c\/strong\u003e Newport Daze is available in the 19.2oz stovepipe can format, a single-serve size common in the craft beer market for convenience and freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Newport Daze worth the price?\u003c\/strong\u003e Newport Daze positions as a standard craft pale ale in terms of value tier, though its discontinued status may affect availability and secondary market pricing for those hunting down remaining cans.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Newport Daze?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNewport Daze represented Rogue's take on the hazy pale ale — lighter in ABV and bitterness than its hazy IPA cousins, but packed with enough tropical hop character to hold serious interest. The specific pairing of Sabro and El Dorado hops with Imperial Juice yeast created a pineapple-and-peach signature that reviewers consistently highlighted across over 24,000 Untappd ratings. Now discontinued, it stands as a snapshot of Rogue's experimental range and Oregon's coastal brewing identity. For anyone who finds remaining stock, it offers a well-regarded, highly sessionable hazy ale from one of the Pacific Northwest's most established independent breweries.\u003c\/p\u003e","brand":"Rogue","offers":[{"title":"Default Title","offer_id":44838302285993,"sku":"24161","price":3.29,"currency_code":"USD","in_stock":false}]}],"url":"https:\/\/theliquorbarn.com\/collections\/rogue.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}