By Jonathan McNamara
What makes a rogue? I couldn’t help wondering as I stumbled over to the Rogue Web site after sampling their Dead Guy Ale. The qualifications are numerous (ten to be exact) and include such gems as “rogues pursue the long shot” and “rogues ignore the accepted patterns and blaze their own trails.”
Maybe this explains why they would associate their maibock beer (typically enjoyed during spring) with November’s All Souls Day. Perhaps this is where the “long shot” comes into play.
I don’t have the answer to this particular quandary, but I can tell you that Rogue Brewing produces an army of ales including a few hand-picked by Iron Chef Japanese himself, Masaharu Morimoto.
Spring time souls and and iron chefs aside, we have an important matter to discuss. Is Dead Guy Ale a brew worth dying for?
Tastes: Delicious. There’s a hint of fruity without a whole orchard in the bottle.
I had mine: in the company of three of my New Times comrades. Shh! Don’t tell the boss! My comrades included a light beer drinker, a no beer drinker, an experienced beer drinker and yours truly. "No" took a sip, stuck out her tongue and resumed eating Red Vines which are one of the more magical things you can put in your mouth after a good brew. "Light" took a sip and liked it but found it to be a little too heavy. "Experienced" and I found it to be quite enjoyable though a little more depth to the flavor might have improved it.
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SHOW ME HOW
I got mine: at AJ's Find Foods in Central Phoenix.
Goes with: According to the Rogue Brewing Web site, Dead Guy Ale is best enjoyed with pork and…fire? I’m going to assume they mean spicy foods and move on. This beer has a strong taste that finishes clean with virtually no after taste, making it strong enough to go up against your deadliest cuisine without masking its flavor.
Verdict: Dead Guy Ale is nothing to take a dirt nap over, but a bottle or two might just raise your spirits.