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.