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Freshmen, Sophomores and Juniors
WOMEN AND MEN
Guaranteed Positions
as a Marine Corps Pilot
The Platoon Leaders Class (Aviation Option) is a challenging summer
program for undergraduates that can lead to a commission as a Second
Lieutenant and Pilot in the United States Marine Corps. If you are
found to be mentally and physically qualified, you can obtain a
GUARANTEE to attend flight training upon graduation. After
school, you will gain valuable leadership and management experience
as well as the opportunity to fly some of the most advanced tactical
aircraft available today. You will have no military requirements
during the school year. Training is conducted during the summer in
Quantico, Virginia. Students will earn from $2,500 to $4,000 for
training this summer. In addition to this money, you will become
eligible for an additional $2,700 to $8,000 per year in financial
assistance upon successful completion of one summer of training. If
you choose to accept your commission when you graduate, you will
earn between $41,000 and $48,000 per year in starting salary. In
addition, you will receive full medical and dental benefits promotion to
First Lieutenant and a significant increase in salary alter your first two
years of active service. You also receive 30 days of paid vacation each
year and between 75-100% tuition assistance if you choose to
complete a Master’s Degree. Contact us to find out when a
representative will visit your campus next and to receive additional
information. Limited opportunities still available for this summer.
Contact Captain Chad Humphrey
Humphrey CJ @ 12mcd.usmc.mil
(541) 758-0835
www.MarineOfficer.com
Marine Officer Commissioning Programs
• Start with an executive level leadership position
• Open doors to management career opportunities in
military or corporate sectors
• Remain enrolled full-time with no on-campus requirements
• Earn college credit for summer training
[021082
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X X 1 X U I > I..L ■——,■■>
Rogue brews specialty beer at steeperprices
Those looking for higher quality in food and spirits
will find it at the recently opened Rogue Brewery
BY RYAN MURPHEY
PULSE REPORTER
It may come as a surprise to some stu
dents and Eugene residents that Rogue
Ales has opened a brewery in co-founder
Jack Joyce’s hometown of Eugene. Upon
first glance, the Rogue Ales Eugene City
Brewery at 844 Olive St. is easily over
looked. Housed in the space most recent
ly filled by The Dive Bar & Grill, the awning
still bears the insignia of its former occu
pant. From the outside, the only obvious
indications that The Dive is no longer in
operation are the huge stacks of beer cas
es emblazoned with the Rogue logo dis
played through the front windows at street
level, and a few posters on the door and
windows telling people they are open.
The brewery has been open since
Oct. 14, and so far it has garnered more
of a dinner crowd than a late-night
crowd, despite being open until 2 a.m.
on weekends.
A factor that may discourage college
students from using the brewery as a reg
ular night spot is the prices. House brews
start at $4.50 a pint and some of the spe
cialty brews such as the Chipotle Ale and
Chocolate Stout are as much as $5 a pint.
While this may be a bit too dear for those
purely interested in the chemical effects
of fermented grain, discriminating con
sumers who appreciate quality, hand
crafted ales will find the beer at Rogue
more than adequate compensation for
their drinking dollar.
The brewery features 34 taps, most of
which are Rogue Ales and Lagers brewed
on site, but also included are domestics,
guest beers and specialty imports. At
$3.75 a pint for Pabst Blue Ribbon, an ex
tra dollar is a small price to pay for a
much higher quality beverage, but to each
his own.
Rogue’s Chocolate Stout is a dark,
creamy treat that features a much
stronger chocolate flavor than most simi
lar stouts. When blended with Rogue’s
Hazelnut Brown Nectar (you can mix and
match any of the beers on tap), it’s like
drinking the ceiling of the Sistine Chapel.
A less impressive, but far more afford
able ale is the Oyster Cloyster, a stout ale
that is washed over a bed of oysters while
it is still hot out of the boiling process. Ap
parently the oysters were delicious, but
the stout really didn’t pick up any flavor at
all, which might actually be a good thing.
Either way, it wasn’t nearly interesting
enough to deserve its own tap.
The food at the Rogue Brewery is most
ly pub-style foods such as fish and chips,
burgers, sandwiches and pizzas. Again,
the pricing is not ideal for those interested
in saving money, but the product is su
perb. The money spent on a single Kobe
beef cheeseburger at the Rogue Ales Eu
gene City Brewery could buy about 22
Jack in the Box tacos, but people who do
not consider "meat” that comes in a pow
dered form actual food may want to treat
themselves to what some consider to be
the finest beef on earth.
Most, if not all, of the menu items in
corporate beer in the recipe, one of which
is the Brutal Reuben. The sandwich is
Lauren Wimer I Senior photographer
Beer at the Rogue Brewery, 844 Olive St., is brewed in-house. House brews start at
$4.50 a pint and some specialty brews hit $5.
more or less traditional, made with thou
sand island dressing, marbled rye, sauer
kraut and corned beef. The twist is that
Rogue’s cooks simmer the corned beef in
their Brutal Bitter Ale and the sauerkraut
is soaked in Shakespeare Stout, rounding
out the already robust flavors with a hint
of hops.
A disappointing menu item was the
hazelnut bread, which really wasn’t im
pressive or plentiful enough to justify the
cost of only four pieces, though the clam
chowder that came with it was excellent.
Bread should always be complimentary
with soup anyway.
If money isn’t an issue, the Rogue
Ales Eugene City Brewery is a place for
high-end food without high-end stuffi
ness. It is ideal for families with good
taste and loud children, but only before
10 p.m. After that, junior better have a
pretty convincing fake.
ryanmurphey@dailyemerald.com
W WT OVJT
. . . great events
UO Cultural Forum
Jan. 6:
Artists Chris Pontrelli & Jan Maitland
Paintings, Pastels, Gilded Glass & Oil
Opening Reception, 6 p.m.
Adell McMillan Gallery, 2nd Floor EMU • FREE
Artist Joey Edwards
in the Buzz Cafe
Artist Alexandra Burguieres
in the Aperture Gallery
Opening Reception, 6 p.m. • FREE
Jan. 12:
TONY FURTADO BAND
im
Champion guitarist Tony Furtado
has performed with String Cheese Incident,
Galactic & Alison Kraus
EMU Ballroom, 8:30 p.m. • Student $3,
$5 general at door, 7:30 p.m.
http ://culturjl'cixrr..u ore gon.td j