November 17(Newport, Oregon) – In the misty coastal town of Newport, Oregon, where the Pacific Ocean crashes against rugged cliffs and the scent of salt mingles with hops, a chapter of American craft beer history slammed shut last Friday. Rogue Ales & Spirits, the pioneering brewery that helped define the microbrew revolution, abruptly ceased all operations on November 14, 2025. What began as a scrappy venture in 1988 ended not with a final toast, but with locked doors, unpaid bills, and a stunned community left holding empty pint glasses.
The news hit like a rogue wave. Employees arrived at work to find “Closed Until Further Notice” signs plastered across locations from the flagship Newport headquarters to brewpubs in Portland, Astoria, and the newly opened Salem Public House. Rogue’s president, Steven Garrett, informed the Port of Newport that morning of the immediate shutdown, leaving a skeleton crew to pack up the remnants of a 47,000-square-foot facility that once buzzed with the alchemy of fermenting ales destined for shelves in all 50 states and over 50 countries.
A Legacy Forged in Rebellion
Rogue’s story is as bold and unfiltered as its flagship Dead Guy Ale. Founded in Ashland, Oregon, by University of Oregon alumni Jack Joyce and Bob Woodell, the brewery started as a defiant response to the bland lagers dominating the American beer landscape. Relocating to Newport in 1989, Rogue quickly became synonymous with innovation under the guidance of legendary brewmaster John Maier. Maier’s recipes—think Shakespeare Stout, Hazelnut Brown Nectar, and the malty Dead Guy Ale—garnered over 2,000 awards, turning Rogue into Oregon’s second-largest craft brewery at its peak and a national powerhouse.
The brewery’s ethos was pure punk rock: self-reliance, eccentricity, and a touch of irreverence. They even brewed “Beard Beer” using yeast harvested from Maier’s famously unkempt facial hair. Rogue expanded into spirits and, in a nod to shifting tastes, launched THC-infused seltzers in June 2025—flavors like Blackberry Cucumber and Pineapple Guava aimed at a younger, sober-curious crowd. At its height, Rogue wasn’t just a brewery; it was a lifestyle brand, with pubs that doubled as community hubs and beers that evoked the wild spirit of the Oregon coast.
The Slow Ferment of Decline
But even the strongest brews can sour. Rogue’s closure wasn’t a bolt from the blue; it was the bitter culmination of years of industry headwinds. Craft beer sales have been flatlining since the pandemic, squeezed by inflation, shifting consumer preferences toward low- and no-alcohol options, and fierce competition from Big Beer conglomerates snapping up independents. According to the Brewers Association, six of Oregon’s 10 largest craft breweries saw sales dips in 2024, with Rogue suffering an 18% plunge—one of the steepest.
Financial red flags had been waving for months. In August 2025, Rogue outsourced its national sales to U.S. Beverage LLC, a desperate pivot to stem bleeding margins. Yet debts mounted: $545,000 in back rent to the Port of Newport, plus up to $30,000 in unpaid taxes to Lincoln County, including interest. The Port had been negotiating payment plans, but the brewery’s 37-year tenancy ended in eviction-like fashion. “We’ve been working with them on debt for a while,” Port Executive Director Don Mann told local reporters, his tone laced with regret.
The craft sector’s woes are emblematic of broader economic tremors. Post-COVID, on-premise sales at bars and restaurants—Rogue’s lifeblood—never fully rebounded. Younger drinkers are sipping hard seltzers and mocktails over hazy IPAs, and grocery aisles are flooded with cheap imports. Rogue, once the 50th largest U.S. craft brewer, had already retrenched: closing its Pearl District pub in 2020, a tasting room in Independence in 2021, and listing its Astoria property for sale last summer. The Salem pub’s spring 2025 debut now feels like a final, futile flourish.
A Community Left High and Dry
The human toll is raw. Former employees, blindsided by the shutdown, took to social media to vent frustration and grief. “Pours one out for Dead Guy,” tweeted Heidi Kerr-Schlaefer, a craft beer enthusiast, capturing the collective mourning. In Portland’s Southeast neighborhood, bar manager Sean Berryhill echoed the sentiment to KATU News: “It’s like taking down a large giant… but the way they handled it with employees? That’s not okay.” Retail partners like Belmont Station’s Ryan Jax called it “disheartening,” though he downplayed supply chain ripples given Rogue’s wide distribution.
Newport, where Rogue employed dozens and anchored the local economy, feels the sting deepest. The South Beach brewery overlooked Yaquina Bay, a picturesque sentinel between the marina and the iconic bridge. Now, it’s a ghost facility, its massive tanks silent. Local outlets like the Lincoln Chronicle broke the story, revealing how Rogue officials ghosted interview requests after an initial October overture. As one X user lamented, “The past 6 years have been devastating on the alcohol and food industries. Sad.”
Rogue joins a grim roll call of fallen Oregon icons: BridgePort and Portland Brewing, casualties of the founding era’s consolidation. Is this the “dead guy” for craft beer’s golden age? Perhaps. But whispers of potential buyers for the Newport site offer faint hope—could Rogue’s recipes rise from the ashes under new ownership?
Raising a Glass to What Was
As November rains lash the Oregon coast, it’s worth reflecting on Rogue’s indelible mark. They didn’t just brew beer; they bottled rebellion, proving that a small outfit could challenge empires and win. Dead Guy Ale remains a rite of passage for beer novices, a malt-forward reminder of flavor’s triumph over fizz. In pubs from Portland to points unknown, patrons will long clink glasses to Rogue’s memory.
For now, though, the taps run dry. If you’re lucky enough to have a bottle stashed away, crack it open tonight. To Rogue: may your rogue spirit ferment on, wherever the next pour leads.
The Story of Ken Grossman Brewing and Sierra Nevada Stout – The Brewery’s First Beer
In 1978, Grossman, along with Paul Camusi, founded 
On November 15, 1980, at 5 a.m., Grossman brewed Sierra Nevada’s first test batch: five barrels (150 gallons) of stout. This choice was deliberate. Grossman and Camusi opted for a stout over their already-tested pale ale recipe because they believed the dark, robust style would mask any imperfections in their fledgling brewery’s process. As Grossman explained, “We thought that making a stronger, dark beer would cover some of our sins. We knew we weren’t going to sell it and we figured we had a pretty good shot at making a drinkable stout right off the bat.” They also enjoyed drinking stouts themselves. The brewing process was a 13-hour labor of love, and after one sip, Grossman knew it was a success, giving them the confidence to move forward.
Dayton, Ohio – Buckle up, beer lovers (and non-drinkers)! Warped Wing Brewing Co. just dropped Zero Altitude IPA, the brewery’s first-ever non-alcoholic beer that’s ready to cruise through the holidays and Dry January without ever leaving the ground.
The 2025 Festival of Wood & Barrel-Aged Beer (FOBAB), was held November 7–8 at Chicago’s Credit Union 1 Arena, once again crowned the Midwest’s boldest barrel-aged creations in front of thousands of beer fans. More than 150 breweries poured over 300 rare beers, ciders, meads, and perrys across 2 sessions, while a blind panel of BJCP and Cicerone judges awarded gold, silver, and bronze medals in 13 categories. Standouts included gold-medal pours from Verboten Brewing, Third Eye Brewing, The Lost Abbey and Revolution Brewing with attendees voting for session-specific Fan Favorites. FOBAB medal continues a tradition of raising critical funds for the Illinois Craft Brewers Guild.
From Homebrew to National Nightmare (for Big Beer)
