Pairing & Recipe: Brussels Sprouts with Basil Aioli

•12/19/2014 • Leave a Comment

We at Standing Stone are collectively in love with our tasty, crisp, satisfying Deep Fried Brussels Sprouts. We’re pretty certain this is the best way to get one of your daily servings of greens. Sure, they’re cooked in oil, sprinkled with salt, and served with an herbed mayo brussels spouts and amber- shouldn’t more veggies get this kind of preferential treatment? These baby cabbages are a perfect snack to share with friends, and a pint of Milk & Honey Ale pairs perfectly with the toasted, crunchy leaves.

We’ve received numerous emails asking for our Deep Fried Brussels Sprouts recipe, so we thought we’d put it up on News On Tap for the world to see. It’s simple and requires few ingredients, and is sure to impress even the picky eaters at your holiday dinner party.

Deep Fried Brussels Sprouts with Basil Aioli

As many Brussels Sprouts as you like!
1 TBLS Pesto
16 oz Mayonnaise
2 TBLS + 1 tsp Extra Virgin Olive Oil
1 tsp Minced Garlic
1/2 tsp Salt
1/2 tsp Pepper

Method:brussels sprouts

For the Brussels Sprouts, simply deep fry completely submerged at 325 degrees, using something to keep them under so they don’t splatter (very important)! Better to use a deep pan than a shallow one, a lot of oil, and a wire basket to push down. Once the outside leaves are crispy and dark brown, remove and toss with a sprinkle of salt.

Incorporate the remaining ingredients in a mixing bowl and serve for dipping, preferably alongside your favorite craft beer. Voila!

These Brussels Sprouts make a great snack, or side dish to accompany a grilled steak. At the brewpub, we feature them with charbroiled cuts of beef from Standing Stone’s One Mile Farm and a big ole’ scoop of garlicky mashed potatoes.

Let us know what other ideas you have for dipping sauces, or if you have a favorite beer or wine in mind for pairing. You could host your own pairing at home and try this dish with several beers to pick your own favorite. Anything with roasted aromas, a medium body, or a little sweetness would make it onto our list. Enjoy!

Four Tips for Keeping Your Growler Fresh

•12/15/2014 • Leave a Comment

One of the most common questions we get at Standing Stone is about taking beer to go (and we don’t mean the amount that you take home in your stomach).  Like most other food and drink, beer has an expiration date.  You’ll experience the best aroma and flavor straight out of the tap, but we know sometimes you want to take beer home, too. The key is keepin’ it fresh.

beer2We want to share four tips for keeping your beer fresh and delicious when taking it home from your local craft brewery:

Tip #1: Use the proper vessel

Make sure the container you are using seals well.  Air getting in, or carbonation getting out, will cause the beer to go flat and lose its flavor.  A twist top works great, and flip-top caps work even nicer.  Air in is bad, carbonation out is bad.

Furthermore, beer can take on the flavor of whatever it is stored in.  It’s why our Barley Wine is aged in a wine cask for three months, and why many breweries use old scotch or bourbon barrels for conditioning Stouts and other seasonals. When taking beer home, use glass! Glass is essentially an inert vessel, in regard to smell and flavor.  Avoid using a plastic growler that will give the beer an odd taste if left in there for too long.

Tip # 2: Store in containers shielded from sunlight

Sunlight affects the flavor of beer. UV rays are a contributing factor in beer spoilage, so avoid it! That is why bottled beer is generally sold in containers made of tinted glass; grmilk and honey to goeen or brown.  Most often, beer is stored in brown glass, like our growlers.  Colored glass protects it from UV rays longer than clear glass.  When storing beer, make sure it’s either a tinted glass or something metal so little or no sunlight can enter.

Tip #3: Keep Cool

The goal is to try to recreate the environment in which beer is stored at the brewery.  We store our beer between 38 and 44 degrees to keep flavor consistent.  Flavors change when the temperature changes.  When taking beer home, it’s best to put it in the fridge as early as possible.  If you’re driving and can’t put it in the fridge, a simple cooler of ice will do the trick.  It doesn’t take much to keep it cool, and it’s well worth it.  Or pick up one of our double insulated growlers.  They’re great for taking beer long distances, on the river, or out on a camping trip. Check out Outside Magazine’s blog post, What’s the Burliest Water Bottle You Can Buy?, where they tested our beer in a Hydroflask after 24 hours with no refrigeration…it made it!hydroflask growler

Tip # 4: Drink quickly (and responsibly)

When we say drink quickly, we don’t mean try your best to recreate your college experience.  Perhaps it’s better to say, “Share your beer with others as quickly as possible.”  The sooner you enjoy beer from your growler, the better it will taste.  The longer beer is out of the tap, the more flavor it will lose.  We generally tell people to drink beer from the growler within 24 hours to make sure the flavor stays consistently delicious.   It can go a few days, however, without going bad. And once you open the seal, try to finish your beer within a day.

And that’s it!  Follow these tips and your beer should taste pretty darn good.  Remember: do your best to recreate the environment in which beer is stored at the brewery.  If this is a little much, just keep these simple ideas in mind: avoid air, heat, and light.  If you can do those three things, you and your growler will be good to go.

And make sure to check out our Standing Stone gift ideas.  Beer makes a great gift, and even more so during the cold winter months (Barley Wine, anyone?).  Our Holiday Six Pack includes a t-shirt, coasters, glassware and a growler – filled with beer!  So stop by, wrap up shopping with a grower and some gifts, and try your hand at our four tips to keep a growler fresh.

Happy Holidays!

Gifts, Growlers & Goodies, Oh My!

•12/13/2014 • Leave a Comment

Have you wrapped up your holiday shopping this year? Or are you the last-minute gift grabber? Either way, we’re pretty sure there’s always room left on the holiday shopping list for beer. Check out Standing Stone Brewing’s beer-themed gift ideas for 2014, guaranteed to rouse a smile and high-five from loved ones.

 

Hats, Shirts and Sweatshirtshanginghat

Give the gift of beer gear! We have hats, shirts and sweatshirts in both Men’s and Women’s sizes. We also have Standing Stone One Mile Farm T-shirts for the kiddos. Add a Standing Stone logo patch to your bag or backpack, or toss it back and forth like a mini Frisbee. You can dress the whole family in matching apparel from your local craft brewery.

Prices:
Patches $4
Short-sleeve tees $20
Tech tees $25
Sweatshirts $50

 

Glasswarebarley wine

Great craft beer deserves great glassware. Our Belgian-style 13 oz. glasses are perfect for enhancing the aroma and flavor of your favorite brew. We also have pints, half-pints and taster glasses for all forms of imbibing. Do you offer water at the holiday table, too? Grab a few half-liter or liter glass water bottles with our “Tap Into It” logo (also useful for juice, eggnog, milk for Santa…you name it!).

Prices:
Taster glass $3
Half pint $4
Pint $5
“Tap Into It” bottles $6-$8

 

Gift Cards

Can’t decide what to get someone? Let them choose with a Standing Stone gift card in any amount. Cards can be used for food, beer, retail…whatever! Maybe leave a note encouraging them to take you out for a pint. Just a suggestion.

Price: You name it.

 

Beer To Goglasware and  bottles

What’s missing at that buffet table? Craft beer, of course! Fill up one of our liter or half-gallon bottles with any Standing Stone beer straight from the taps. To keep your brew extra cold, try our stainless steel, insulated Hydroflasks with Standing Stone’s logo. We also fill kegs to order in 5 gallon, 7.75 gallon, and 15.5 gallon sizes (24 hour notice).

Prices:
Liter bottle $8
Half-gallon bottle $10
Hydroflask $45
*see our Beer webpage for beer pricing

 

Holiday Six-Packsixpack

This wrap-ready box has it all. You’ll get a half-gallon growler with a gift certificate to come in and fill it with your favorite beer. It also includes a T-shirt of any style and size, coasters and two pints glasses. It’s about as easy as gift-giving gets!

Price: $45

 

You’ll find lots of our retail items at our online store, and we offer $5 flat rate shipping for any order. You can also order by phone by calling (541) 482-2448. Or, if you live in the area, stop by the brewpub and purchase your goods in person. While you’re at it, have a pint and pat yourself on the back for having the awesome idea of giving craft beer for the holidays.

Employee Entrepreneurs: Cameron Meeks with Myriad Mycology

•12/06/2014 • Leave a Comment

We interviewed Standing Stone server Cameron Meeks about his business, Myriad Mycology, and its history.  Make sure to check out the video below and hear what he has to say.  Or, if you’re more of the reading type, take a look at the post below.

A handful of Standing Stone employees here have their own small businesses that they maintain while putting in time as our coworkers.  We have a wide range of entrepreneurs; one has their own baking business, and another a swimwear line.  We also have professional photographers and graphic designers.

Cameron examines mycelium in his one of his labs (photo courtesy of C. Meeks.)

Cameron examines mycelium in his one of his labs. (Photo courtesy of C. Meeks.)

One employee runs a business based around mycology. What’s mycology you ask?  It’s the study of mycelium, the vegetative part of fungus.  Basically, the roots of mushrooms.  In the case of Cameron Meeks, it’s the study and mass production of mushrooms for medicinal benefits.  Long story short, Cameron is a mushroom guru: he grows medicinal mushrooms in his lab, as well as harvests those natural to southern Oregon.  His business is called Myriad Mycology, and is based out of Talent, Oregon.  Mushrooms can provide a multitude of medicinal benefits, ranging from bolstering the immune system to slowing the growth of cancerous tumors.  They’ve been found to treat autoimmune diseases such as HIV and Leukemia.  However, mycology and its medicinal properties are largely unexplored, which is one reason why Cameron started his business.

Mushrooms

Bounty of mushrooms after a hike with Cameron. (Photo courtesy of N. Blakeslee.)

His mycology business began just over two years ago, and focuses on the production of several key medicinal varietals.  The business has grown rapidly recently, doubling the size of his lab and his overall output in less than half a year.   Additionally, Cameron takes people out on mushroom hikes from time-to-time, sharing his knowledge of mushrooms with those who come along.

Most of all, Myriad Mycology provides bulk medicinal powder, both in small and large scale production.  Cameron sends large quantities to pharmaceutical companies, and also provides smaller packages for the individual consumer.  His products are available on his website, as well as the Tuesday Growers and Crafters Market in Ashland (which starts back up again in March).

If you have any questions for Cameron, you can reach him by email at cameron@myriadmycology.com, and look to his webpage if you wish to find out more information on what he does.

We’ll continue to have more conversations with our entrepreneurial employees in the future, so keep an eye out for great southern Oregon small businesses!

 

Belly Up to the 2015 Winter Beer Dinner

•12/02/2014 • Leave a Comment

Grab your beer-loving buddies and join us for the 2015 Standing Stone Winter Beer Dinner on Thursday, January 8th at 6:30pm. This is our biggest beer and food pairing soiree of the year, and we’re thrilled to debut this year’s menu. Our brewer and chef, Larry Chase and Eric Bell, have teamed up to create a mouth-watering line-up of craft beer and tasty fare. We host this six-course event over two-and-a-half hours, giving you and guests plenty of time to savor each sip and bite.

Here is this year’s Winter Beer Dinner menu:2015 Beer Dinner Poster

 

To make your reservation, call us at (541) 261-0021. Seating is limited to 80 guests, so be sure to book yours soon as we fill up every year. The dinner is $60 per person (gratuity not included), and Brewer Larry and Chef Eric will walk you through tasting notes with every course. Have friends you know are attending? Let us know! We are happy to seat friends and groups together at any of our tables of 8-10 guests.

If you’re looking for a holiday treat for your favorite beer fan, we have gift cards available, too. Call us, visit the brewpub (101 Oak Street, Ashland, OR), or email rachel@standingstonebrewing.com and we’ll get you set up with a reservation and gift card.

In the meantime, here’s a look at our previous Winter Beer Dinners. If these photos don’t get your stomach rumbling, we simply don’t know what will. Cheers!

Latest Specialty Beer: 2014 Barley Wine

•11/29/2014 • Leave a Comment

Get ready to make merry with this annual specialty beer. The 2014 Barley Wine is flowing through the taps, and at 11% abv, its sure to warm your spirits this winter season. The rich, full-bodied brew is served in a 13 oz. Belgian glass for you to better enjoy the complex flavors and aromas: think strawberry jam, currants, raisins and toffee, to name a few.

At Standing Stone, we’ve brewed an annual Barley Wine every winter since 2005. We’ve aged them in whiskey and wine barrels, and each year has been dramatically different from the last. We brewed this year’s batch back in August, and aged two-thirds of the brew in oak barrels from Weisinger’s Winery in Ashland, previously used for red wines.  Three months later, the 2014 Barley Wine turned into flavor magic, and we’re especially thrilled with this year’s vintage.

About 2014 Barley Winebarley wine

Aged for three months in oak barrels from Weisinger’s Winery in Ashland, this year’s batch has aromas of dried fruit, wood, and vanilla. Along with the full body, you’ll taste flavors of toffee and currants. 11.0% abv, 55 IBU (estimate)

 

Malt

  • Crisp Organic Pale (English)
  • Briess Aromatic
  • Briess Organic Chocolate

 

Hops

  • Bittering: Organic Magnum
  • Flavor/Aroma: Organic Sterling, Organic Hallertau

 

Food Pairing Suggestions

teriyaki ribsWe love, love, love this beer with blue cheese. So much so, we’re pairing it with a 2011 Reserve Rogue River Blue from Rogue Creamery at our 2015 Winter Beer Dinner in January. We would also pair this beer with rich, hearty and deeply satisfying food. The big body and bold flavors will stand up to some of the richest dishes. Here are some suggestions from our menu:

Fig & Bacon Pizza

Black & Blue Burger

Chardonnay & Goat Cheese Fondue

Grilled Reuben

Charbroiled Teriyaki Ribs with Sweet Potato Fries

Come check out the 2014 Barely Wine (and some hearty comfort food, if you feel so inclined) and let us know if you love it as much as we do!

Meet Our New Regular: Milk & Honey Ale

•11/24/2014 • Leave a Comment

Good news, Part I: Milk & Honey Ale is back on tap!

Good news, Part II: Milk & Honey Ale is here to stay!

We hear customer and employee requests for this specialty brew all year long, and we decided it’s about time we dedicate a year-round tap line to this favorite. So, for all you Milk & Honey lovers out there, come grab a pint, pitcher or keg and rest easy; we won’t be running out any time soon.

Milk & HoneyAbout Milk & Honey Ale

This ale presents a polished copper color, silky smooth medium body and nuances of honey, which comes from a proprietary honey malt. We add lactose, an unfermentable milk sugar, to provide body and a slight residual sweetness. 6.0% abv. 25 IBU

Malt

Organic Pilsner

Honey Malt

Acidulated

 

Hops

Bittering = Organic Centennial

Flavor/Aroma = Organic Golding

 

Food Pairings

The medium body and light sweetness of this beer make it a great pairing with like-bodied comfort foods. You can also use it to cut some heat when eating spicy meals, as the malt character will cool your palate in between hot bites. Here are a few pairing suggestions from our menu:

Turkey Reuben

Bread Pudding

Fish Tacos

Roasted Beet & Chevre Salad

Want to hear even more good news? We’ll feature this beer in one of the six courses at our annual Winter Beer Dinner in January – more info on the beer and food pairing extravaganza coming soon. In the mean time, come down and say “hi” to this new regular on tap.

 

 
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