Building on yesterday’s post per a men’s beer tasting and pairing at Standing Stone Brewing Company in Ashland Oregon last week…

Course 4

Barley wine with a Marion Berry salad. The slightly fruitier flavors, medium body, mid octane barley wine paired well to bring out the medium flavors of this salad. Marionberries are of Oregon so it also featured a local fruit with the local fresh beer.

One guest shared he had poached some scallops in a barley wine with yummy results. Good suggestion.

Course 5

Double India Pale Ale with hearth baked pretzel and Marionberry mustard. Sweet and hot, chewy and crisp. All words to describe the flavors in this course. We had a contrast of the house made agave ketchup as well.

There aren’t a plethora of Double IPA’s yet and the crew at SSBC is really proud of the one they make. (Vinnie’s is a really nice choice too.)

Course 6

Wandering Aengus Cider with fresh cheeses. I chose a cider on purpose to get people to rethink what else can also be compatible in tastings. Ciders are a great gluten free choice as well. The fresh cheese we chose included the very local and award winning Rogue Creamery Cheddar, made just for SSBC. Mmmmmmmm.

The lushness of the crisp and still fruity cider worked nicely with the cheeses providing both complement and contrast. Parmesan and a provolone were also available. The creamier ones were the best fit here.

More on what else we covered at the event tomorrow.

Wednesday last found me with about 16 men – enjoying beer and food. It was a special night in the form of a educational and social event for the male staff at Standing Stone Brewing Company.

table set...ready to go

Why men? Why not. WEB is about education and opportunity.

It takes all parties to progress the conversation. Plus on the Home Free Tour last fall, we had held a women’s only tasting and pairing. So it was time.

We had the good fortune to have a few other guests join us – people who are related to SSBC in some way. Coffee supplier, bar manager at another local restaurant, and 3 regular patrons. Good mix.

The first two courses were as follows.

Course 1

Nitro Stout with Stir Crazy Chocolate Cake. We started off with a full flavorful match. The deep roasted malt in the stout is a most excellent pairing with Chocolate. The cake is made from scratch, like their whole menu always is as well as their beers, and it was a really nice consistency. Not too thick or light. Goldilocks would have approved. Juuuust right.

Starting with an unexpected pairing set a great tone.

Course 2

Lager with Fish Tacos. The light crispness of the lager went well with the lighter flavor of the fish, lightly sauteed with other simple fresh ingredients to complement it.

I picked the contrast of the stout to the tacos on purpose. To highlight the differences of the two styles of beer.

Course 3

India Pale Ale with the special Pork Chops. The forward hoppiness of the IPA was a good partner to the pork chops, local and organic. Nice bitterness – or bite as some servers like to describe it – and a medium flavor personality to pair with the chops.

Tomorrow – the other 3 courses….