Standing Stone Brewing Company


Tips for Hosting a Fabulous Oktoberfest

Oktoberfest is September 17th to October 3rd – let the fun begin! Our Oktoberfest lager will be on tap around September 29th, and available to-go for celebrations.

Last year, we shared a bit of history on the occasion. This year, we thought we’d help you prepare to host your own with insights from our friends Steve and Rebecca Pierce, of Alpha Beta Hops Farm. They lived in Germany for four years, enjoying many Oktoberfests. They host a fabulous party each year, keeping the tradition alive in Ashland, OR.

What aspects of German Oktoberfest celebrations stand out most?

Steve & Rebecca: The amazing “tents,” holding 4,000-6,000 people, the happy folks eating and singing, and, of course, the beer. People join strangers at the tables and, before you know it, food and beer arrive. Oktoberfest is like the Bavarian Biergartens—the friendly atmosphere, the hum, or roar, of good conversation, great beer, a rousting oompah band, and the sights and sounds of Bavaria.

The normal fare consisted of half a haehnchen (chicken), brotchen (pretzel) and a liter of beer. Food on the midway included pickled herring sandwiches, lebkuchen (gingerbread) heart cookies, steckerlfisch on a stick and cinnamon seasoned nuts. Since food was consumed in the tents or as you walked along, there were lots of finger foods like freshly cut fries with curry ketchup and hot dogs (no buns) that we dipped in ketchup or dark, sweet senf (German mustard).

What do you usually make for Oktoberfest?

Rebecca: We have 40 to 60 guests so our delicious dishes have to be easy to prepare and serve to a crowd. We always include traditional Munich dishes: sauerkraut, pork, sausage, kartoffelsalat (potato salad) and blaukraut (red cabbage). Radi (large white radish sliced paper thin and salted) is traditionally served. We use Daikon.

What foods do you recommend for aspiring hosts?

Rebecca: Try blaukraut and kartoffelsalat. There are lots of recipes online. Find ones that sound good and easy. For an authentic kartoffelsalat, avoid recipes with mayonnaise—it should be vinegary. Roasted or grilled chicken is authentic. Sausages and good crisp skin “hot dogs” are easily prepared. Serve them without a bun so they can be dipped in senf. Try to find large bread pretzels (also dipped in senf). And, of course, good beer and a few “eins, zwei g’suffa!” (one, two, down the hatch!). Add a couple of Bavarian oompah CDs for a great tasting, authentic celebration.

Tell us about the beer you’re brewing for Oktoberfest

Steve and Son/Farm Partner, Spencer with a homebrew (Photo: Steve Pierce)

We brewed a Lager with Two row, Munich Malt, Belgian Pilsner and Carapils. Of course, we use our organic Cascade hops – not very authentic. We should use Saaz, Tettnanger or Hallertauer. The secret with any lager is to use a good active yeast. I use Wyeast Oktoberfest and brew early enough so the beer can age and condition at about 40-45 degrees for months.

What’s Oktoberfest like at Alpha Beta Hops?

Steve and Rebecca: We celebrate with the folks who volunteered to pick hops with us. It’s a chance to repay them for their hard work and dedication, break out the Weis und Blau (white and blue – colors of Bavaria) decorations and relive the wonderful times we had in Munich and Bavaria. We grill, sample good bier and continue the conversation.

Thanks Steve and Rebecca! We hope this inspires great times with good friends, craft beer and tasty food.

By in Food, Restaurant & Menu 0

Fresh Picked Treats Rolling Off Our Bakers’ Tables

We’re nearing the end of THRIVE’s Eat Local Week, but that doesn’t mean we’re winding down our locally-infused specials. During summer’s peak harvest season, our specials board is filled with appetizers, sandwiches, salads, entrées and desserts made with ingredients from our friends at the Growers and Crafters Market, and our rooftop garden. We’re especially having fun preparing sweet treats with berries and stone fruits that are ripening to perfection during these late summer days.

This week, the Standing Stone Brewing Co staff has been busy harvesting berries at Standing Stone’s new farm site. If you’ve been to the restaurant and noticed the stained purple fingers of the cooks, servers and bartenders, that’s because they’ve been picking blackberries! Pounds and pounds of fresh blackberries have been coming in to the kitchen, and we can’t wait to try some of the fresh new recipes our cooks and bakers come up with.

We took a few minutes to ask Standing Stone baker, Nate Kelsey, what we can expect to see for dessert specials in the coming days and weeks, and some easy ideas for using seasonal fruits in desserts at home.

What are you plans for all these blackberries?

We just made a Blackberry Galette, which is a kind of rustic tart.  You can definitely expect to see a blackberry version of our best selling cobbler, too. We’re also interested in trying a mousse.  We’ve got so many blackberries, we can really have fun trying a lot of new recipes.

What other desserts are you excited about this time of year?

We’ve been getting a lot of fruit from the Growers and Crafters Market every week. We’ve made a Strawberry-Rhubarb Crisp, served with vanilla ice cream.  The peaches are really wonderful right now, and we’ve used those in cobblers as well.  Now that we’re making breakfast on Saturdays, we’ve been using fresh fruit in scones, too. Peach Scones, Blueberry Scones and Apricot Scones are going over really well.

What are some easy ideas for using local fruits in desserts at home?

We really like doing seasonal variations of bread pudding. We use our own house-made bread at Standing Stone, but you can use whatever bread you like at home. You basically cut it into inch-sized pieces, pour custard over top, and throw in whichever seasonal fruit you have. Bake in the oven and you’ve got a really nice bread pudding for dessert.  You can also blend berries into a coulis to pour over top.  Just combine berries, sugar and some lemon juice in a food processor, blend well and strain.

Thank you, Nate, for the sneak peek onto the baker’s table.  Be sure to ask your server about the special desserts next time you’re in for a visit, and enjoy our valley’s fresh bounty by celebrating eating local!

Our Rooftop Garden: Sustainably Delicious Penthouse Produce

If you follow our blog or the news, you probably know that we’re getting ready to launch our own farming operation right here in Ashland, OR. We’re leasing land from the City and will be able to move in on October 1st. We’re counting the days!

We’re not waiting to start growing our own food, though. We’ve planted a rooftop garden to jump-start our in-house food sourcing, make the most of all of our brewpub’s space and tap into solar power in yet another way.

Though we’re already raising our own egg-producing free-range chickens, buying beef raised in Ashland and purchasing as many local and regional foods as we can get our hands on, we want to do more to get our ingredients closer to home. This maximizes flavor and minimizes environmental footprint – a double win.

Brandon Schilling, server and sustainability coordinator, has taken the lead to grow this effort, helping reduce food miles to mere feet.

Admittedly, it provides just a small part of what we use for our menu, but we believe in doing what we can. Any tiny step in the right direction takes us closer to a more sustainable world.

We started simple, with herbs like basil and mint. If you’ve noticed a new twist on favorites like our special mojitoes and select pizzas, that’s the taste of ultra-fresh, organic ingredients. We repurposed produce containers so they’ll keep delivering sustainable goodness.

As the weather’s become warmer and we’ve fine-tuned our skills, we’ve planted tomatoes, tomatilloes, cucumbers and strawberries. They’re happily thriving in repurposed 5-gallon buckets from ingredients and reused plant pots. We’re starting kale, beets, carrots and other greens for the fall and winter.

Our garden is fed with compost made from our restaurant kitchen scraps and spent grain from our brewery. As we work to localize food production, we’re also seeking to shrink the environmental impact of related inputs.

The next time you visit our restaurant, be sure to ask your server what foods and beverages feature our penthouse produce.

Till then, we hope you enjoy some recent photos and get inspired to start growing a bit of your own fresh food, no matter how much space you have.

To save money and maximize your positive environmental impact, reuse old containers for planters and look for things you can repurpose into plant supports. They’ll last for many seasons to come, keeping good materials our of landfills and saving the resources used to process the many reusable items that get recycled long before their useful life has ended.

Compost yard and kitchen scraps to amend your soil, too. Natural processes like this make expensive, prepared fertilizers, which often contain petroleum byproducts, unnecessary. Plant matter makes up much of what’s in our landfills, too. This wastes valuable materials we need to rebuild our world’s depleted soils and generates a lot of methane one of the most potent greenhouse gasses.

Now that’s really gardening with a green thumb, and the results are delicious for people and planet alike. Dig in!

Rogue Valley, Get Ready for Eat Local Week 2011

As September approaches, we’re reminded that it’s almost time for the Rogue Valley’s annual Eat Local Week. Of course, as local food fanatics, we love the festivities this week brings!

Organized by THRIVE (The Rogue Initiative for a Vital Economy), this annual celebration takes place September 9-18, 2011 and includes a menu of educational and culinary events, the Eat Local Challenge and the Rogue Flavor Dinner.

THRIVE is a terrific nonprofit that works to create a more sustainable local economy by promoting local businesses and agriculture, and helping local enterprises develop business skills. We’ve been a proud member and supporter for years.

For Eat Local Week, they’ve defined “local foods” as items whose ingredients are grown or raised within 200 miles of the Rogue Valley

Events take place from September 2nd to 18th, with the bulk occurring during Eat Local Week. Highlights include:

  • Farm tours and open farm days, including the Rogue Flavor Farm Tour on September 11th
  • Food & wine pairings
  • Food tastings galore
  • Tomato taste-off at Growers Markets
  • Cooking and food preservation classes
  • Local food menu specials at numerous restaurants, including Standing Stone
  • Talent Harvest Festival on September 11th
  • Rogue Flavor Dinner and Auction on September 17th

Our omelettes and quiche are Eat Local Week-friendly, made with eggs from our own free-range chickens!

The Eat Local Challenge is designed to encourage us to maximize the amount of locally-produced foods and beverages we consume, and all participants are eligible for a prize drawing as an incentive. You can participate at different levels:

  • Locavore Supreme- Eat only foods that are grown, raised or produced within 200 miles…no coffee, chocolate, non-local spices, etc.
  • Locavore- Eat only foods that are grown, raised or produced within 200 miles, and you can have your coffee, chocolate, non-local spices, etc.
  • Taster- Eat only foods that are grown, raised or produced within 200 miles for one meal per day
  • Sampler- Eat only foods that are grown, raised or produced within 200 miles during two meals throughout the week

It’s not difficult to make the commitment—even for the highest levels—since our regional producers offer a wider variety of items than most of us realize. To make it easy, THRIVE has created a guide for finding everything you need right here in the Rogue Valley. Check it out!

The Rogue Flavor Dinner and Auction on 9/17 at 6 pm tops off the week. It benefits THIVE and takes place at RoxyAnn Winery in Medford, which affords beautiful views of vineyards, farms and orchards. The Spanish-themed menu features five courses of locally grown food prepared by top local chefs, each using a local wine as an ingredient. This event typically sell out early, so call 541-488-7272 or visit THRIVE’s website to reserve your spot.

Behind the Scenes: Pizza Secrets & Our Wood-Fired Oven

If you’ve visited Standing Stone Brewing Company, you’ve probably noticed our wood-fired oven, since we built our kitchen with an open view of this hard-working beauty.

When we decided to open our brewery and restaurant, we knew we wanted to offer incredible wood-fired pizza. We sought out Alan Scott of Ovencrafters, a skilled, passionate and highly regarded craftsman, to design and build it. It’s fueled with sustainably harvested madrone, a fast growing tree that’s native to the Ashland, OR area. With its high heat, we bake pretzels, bread and other treats, too.

A recent Oregon Wine Press article spotlighted Standing Stone as one of the best places to get wood-fired pizza in the Pacific Northwest. Cheers to our chef, Eric Bell, and the kitchen crew, for cooking up innovation and quality, slice by slice. We thought we’d ask Eric to give us a peek behind the scenes and share pointers for perfect pizza.

What’s the secret to great pizza?

I would say the simple points are: a good oven, dough methodology, and knowledge (the most important ingredient) of what makes a great pizza are key.

The first secret to crafting great pizza is a great oven, and thousands of pounds of thermal mass. Alan Scott has such an incredible legacy as an oven builder that his name is mentioned at the San Francisco Baking institute during class lectures on oven types. That Standing Stone is home to an Alan Scott oven is a spectacular bonus to any chef/baker. Wow! To bake in an Alan Scott oven is only a dream for many. A pizza cooks best at temperatures between 750 and 900 degrees, and is cooked to perfection in a minute to a minute and a half.

How do you craft pizzas at Standing Stone?

I start with a single cold (retard) ferment that lasts a minimum of two days, and a maximum of five. This allows the flavors to develop. As the yeast consumes the starch, alcohol builds in the dough, and the gluten fibers strengthen. I use active dry yeast, the only yeast that is a live yeast cell surrounded by dead yeast cells. This is important as the dead cells act as “conditioners” that make the dough extensible – that is, it stretches out, and doesn’t snap back like a rubber band.

Our inspired Chef, Eric Bell

This method is Italian, and growing in popularity in the west. As such, I use what’s called a “00” grind flour, at about 9.5% protein. The tomato sauce is cooked only once – on the pizza, and I use tomatoes that are grown from the famous “San Marzano” seed.

What are some favorite ingredient combinations for wood-fired pizza?

Inspiration comes from the fire. Pizza cooked in a wood oven only tastes like it was cooked by fire if that pizza is lifted into the smoke towards the top of the oven. Anything that is complemented by that “smokiness” is desirable. Wild foraged mushrooms, leeks, smoked or aged cheeses & seafood are wonderful. Leafy greens like Nettle that caramelize in the heat and get “crispy” are magical, and we love them with Fennel Sausage and local goat cheese.

Stop by sometime to enjoy a wood-fired pizza, pretzel or other delights, and watch the action in our kitchen. We offer classic and innovative combinations, plus specials featuring seasonal ingredients. To experiment at home, dig into this delicious pizza making blog.

Breakfast is Served During the Growers & Crafters Market

(Photo: Eric Bell)

At our restaurant and craft brewery we’re always happy to try something new in line with what’s in season. This spring, for the first time ever, Standing Stone is open for breakfast at 8 AM on Saturdays to coincide with the Rogue Valley Growers and Crafters Market’s new location on Oak Street in Ashland, OR (right outside our front door).

We’re thrilled that fresh local produce, food artisans, creative crafters and our favorite growers have come to our block, so we’re continuing the festivities inside by offering breakfast. Our breakfast menu features eggs from our own free-range chickens, house-made breads and scones, bacon, house yogurt, local fruit and veggies, regional seafood and much more. Here’s what we have on our plates for you:

  • 2 Eggs with Toast and Marionberry Jam

    Crab Omelette...mmmm! (Photo: Eric Bell)

  • Chilaquiles with Tortillas, Black Beans, Chorizo, Queso Fresco and Salsa
  • Quiche of the day
  • Oregon Coast Dungeness Crab Omelette
  • Oatmeal-Molasses French Toast with Real Maple Syrup
  • Granola with House Yogurt & Blackberries
  • Breakfast Burrito with Eggs, Bacon, Monterey Jack, Black Beans and Potatoes


  • Idaho Rainbow Trout
  • Bacon
  • Hill Farms Ham
  • Local fruit
  • Savory Scone
  • Cranberry Scone
  • Avocado

For beverages, we invite those of age to start the day off right with a pint of our Noble Stout, our Oatmeal Stout infused with Noble Coffee Roasting’s Mokha Java. The bartender is happy whip up a morning smoothie made with spinach, apple and blackberries. We also have fresh-squeezed orange juice, housemade lemonades, and espresso from Noble Coffee Roasting. Or, mix your orange juice with the Zardetto Prosecco to make a morning mimosa!

(Photo: Eric Bell)

Whatever your preference for getting your morning going, we’re here to please your palate. Stop in while you’re downtown Ashland on Saturday mornings.

Breakfast items are available from 8-2. We start serving our full menu at 11:30 AM as usual, with more locally inspired specials to be found on our daily specials board. Come in and check out all the ways we’re celebrating the arrival of Spring and the bounty of our region.

By in Ashland Oregon, Events, Food 0

Indulge Your Senses at A Taste of Ashland

Spring is in full swing in Ashland, Oregon and this season brings a flurry of great events. The Oregon Chocolate Festival and the Ashland Independent Film Festival are fresh in our memories as we look forward to the next fiesta: A Taste of Ashland.

A Taste of Ashland is a two-day extravaganza of art paired with local, artisan food and beverages – wine, beer and other spirits, and a little music. It benefits the non-profit Ashland Gallery Association, which is essential in helping maintain a vibrant arts scene and supporting artists in our community.

This year the festival is held April 30-May 1. It features 17 galleries with food and beverage samples. Check out the tantalizing lineup!

Standing Stone Brewing Co always participates in this annual favorite, sharing tastes of  food from our restaurant. With past culinary creations like Goat Cheese and Artichoke Fondue, and Lamb Kafta, we’re excited to see what surprises Chef Bell will whip up for this year’s presentation. We’ll be paired with Plaisance Ranch from Williams, pouring their wines to complement Standing Stone’s samples.

You can find us at Art & Soul Gallery on Main St. on Sunday, May 1st.  Art & Soul Gallery exhibits the fine art of artists from Oregon and Northern California, many of them award winning. The artwork reflects a variety of mediums including watercolors, oils, pastels and mixed media for all tastes to enjoy.

The participating galleries are clustered around Ashland’s downtown core, making for a wonderful stroll to balance out all that food and drink. Check out a map. There’s also a shuttle for those who need to rest their legs. Or, stop by Standing Stone to kick back and enjoy a full meal and fresh beer in between galleries.

We encourage you to come out and indulge your senses. This event typically sells out early, so reserve your tickets today. Hope to see you there!

Local Food: Get Savvy About What’s in Season Year Round

Locally-grown food is gaining ground as eaters recognize its many benefits. The phrase typically invites images of produce like juicy, vine-ripened tomatoes and apples fresh off the tree. Thankfully, this is just a taste of what’s in our backyards. If you look around, you’ll find lots more to savor—year round and outside the peak produce season.

To inspire your search, here are some of the delights you’ll see in our region, and on Standing Stone Brewing’s restaurant menu, if we can snag enough. Follow us on twitter to get updates on menu specials with local and regional ingredients.

Foraged feasts: Oregon is an ideal spot to forage wild mushrooms, and the hunting season has begun! Local foraged Morels with rapini and cream sauce over linguini, and a Yellowfoot, Hedgehog and Black Trumpet mushroom pizza just made their way to our specials board. Like all things seasonal, these are limited, so enjoy soon.

Early spring produce: Neighborhood growers are harvesting beets, carrots, greens like chard and collards, parsnips, and more. We just served up a delicious special soup made with sunchokes (Jerusalem artichokes) from Ashland’s Eagle Mill Farm.

Surprises in storage: Root vegetables, winter squash and nuts can be stored after harvest for year round nourishment. Dried fruits and herbs also keep well. Klamath, OR is the regional potato king and Oregon is rich in cranberry bogs.

Meat and poultry: Beef, pork, chicken and other meats are always in season. We use beef from Valley View Beef in Ashland, OR and Country Natural Beef, a northwest farmer cooperative with ranches up the road in Roseburg, OR. On our everyday menu, you’ll find buffalo burgers from Full Circle Bison Ranch, in nearby Jacksonville.

Seafood: If you live near the ocean or major waterways, chances are you can get fresh seafood most anytime. We’ve been using Penn Cove mussels, Samish oysters and Dabob Bay clams in several recent menu specials. They’re from Washington State, offering the closest regional options. You can also find rockfish from Port Orford in our fish tacos.

Grains and legumes: These are staples of the world’s diet, with the bulk produced at industrialized farms. Happily, more small-scale growers are dedicating acreage to these crops and they’re well suited for long-term storage. In the Rogue Valley, Hi-Hoe Produce/Bluebird Farms, Dunbar Farms and Full Circle Farm are pioneering the growth of amaranth, black beans, wheat and more. In Oregon’s Willamette Valley, farmers are also collaborating to scale up production.

Hops: A brewery isn’t complete without great craft beer! Oregon is a hotbed for hops. We use Ashland’s Alpha Beta Hops in our Pilot Rock Pale, a long-term offering.

Dig in and see what grows where you are – the rewards are worth it. Pair it with favorites that are produced in your community, even if they don’t grow there, like coffee, locally made bread, cheese and more. Come in and treat yourself to our local flavor, too. Check out our specials board or ask your server what’s homegrown to savor the goodness.

By in Food, Sustainability 0

Dig Into Local Food: A Menu of Ways to Get the Goods

(Photo: M. Schweisguth)

With spring in full swing, we’re eagerly anticipating Southern Oregon’s main growing season and the fresh produce to follow. We work to use local and regional ingredients in our Ashland restaurant and brewery as much as possible, from vegetables and fruit to meat, seafood, coffee and hops.

We’re especially excited that the Rogue Valley Growers and Crafters Market is relocating to the block right in front of Standing Stone Brewing Company. We’ll just have to walk outside our door to replenish our kitchen!

Keeping your diet close to home has lots of benefits. You’ll enjoy fresh, ripe food that’s more flavorful and nutritious. It’s lighter on the planet since food doesn’t travel thousands of miles to get to you. You can invest in your regional economy and connect directly with hardworking producers, which feels great! To maximize the goodness, choose organic and sustainably produced foods.

Ashland's Alpha-Beta hops farm

It’s easy to stock your pantry with local finds these days, as farmers markets and artisan producers are growing in number. Here are some of our favorite ways to savor fresh, local flavor.

Grow your own. If you have a yard, plant a garden with favorite vegetables, herbs, and fruit trees and vines. If not, use pots for individual plants or join a community garden plot. Sow local, organic seed to bring things full circle. This is a great all ages, educational activity, which is why we support Rogue Valley Farm to School’s efforts to connect nearby schools and farms.

Join a Community Supported Agriculture Program (CSA): CSA’s are a fabulous way to get a regular supply of fresh food and support hardworking producers. Eating with the seasons also enhances your culinary creativity and appreciation for what comes, when it comes. In a CSA, you generally pay up front in exchange for weekly boxes of veggies, and perhaps other items such as meat, eggs, dairy and bread. Many CSAs hold farm days where you can meet your farmers and other CSA members, and learn more about farming methods. Find CSAs and farms at Local Harvest or THRIVE (in the Rogue Valley).

Chef Eric Bell stocks up at the Growers Market

Frequent the Farmers Market: If you prefer to select your own foods, find your community farmers market and make it part of your weekly shopping. You can connect with producers, learn about their practices, and get their tips for selecting and preparing your fabulous finds. There’s always a festive air and lots of community, too.

Look for Local Labels: Scope out stores and ask friends to find the full bounty that’s produced in your community and region. Produce is just the beginning. Look for grains, nuts, legumes, dairy, meat, eggs, baked goods, coffee and more. If your area has an “Eat Local Challenge,” participating is a great way to learn more, keep it fun and make lasting, positive changes.

Dig into local food – a great way to nourish yourself as well as the planet, economy, and community!

Specialty Beer and More: Chocolate Stout & Oregon Chocolate Festival Menu Specials

Cacao Pods (photo: M. Schweisguth)

The 7th annual Oregon Chocolate Festival hits Ashland, OR this weekend, March 4-6. Our mouths are already watering as we peruse the list of first-rate chocolate companies coming from across the state to offer their wares, along with excellent wineries and coffee roasters, educational sessions, events for adults and kids, specials around town, and more. This looks like the most delectable lineup yet.

We’re infusing our restaurant and brewery with the chocolate-covered spirit of this extravaganza, from cocktails and entrees to special desserts, including

  • Chocolate/Smoked Ancho Chili BBQ Wings
  • Chorizo Tacos with Chocolate Mole, Cotija Cheese & Cilantro Cabbage with Rice & Beans
  • Coconut Mud Pie
  • Chocolate Trifle

Naturally, we’ve crafted a Chocolate Stout to top things off. We’ll tap this Friday, March 4 in time for the Art Walk (which will, of course, be choco-licious). Please come savor it!

Unwrapping our Chocolate Stout

Our Chocolate Stout blends the smooth mouthfeel and rich flavor of our Oatmeal Stout with notes of chocolate, imparted by organic, roasted cacao nibs. Cacao nibs are pieces of de-shelled cacao beans, the essential ingredients in chocolate. They’ve been fermented (like wine grapes or coffee cherries) and roasted to bring out their full flavor.

Organic roasted cacao nibs help create our Chocolate Stout and enhance the aroma and flavor of chocolate that is generally found in our Oatmeal Stout. You’ll discover the essence of chocolate from the first sniff through the lingering after-flavor. 5.1% abv.


  • Organic 2-Row
  • Organic Munich
  • Organic Crystal 60
  • Organic Chocolate (…malt, not actual chocolate)
  • Organic Carapils
  • Organic Roasted Barley
  • Flaked Oats


  • Bittering: Nugget
  • Flavor/Aroma: Crystal and Goldings


  • Organic, Fair Trade Certified, roasted cacao nibs (Ecuador in origin)

Menu pairings

Cacao beans, drying after fermentation (photo: M. Schweisguth)

Chocolate Stout pairs well with a diversity of foods that complement its boldness and sweetness. For starters, try it with sweet potato curry fries. We especially love it with vanilla ice cream, and suggest ordering our Stout Float (on our dessert menu) made with Chocolate Stout. Our cheesecake would also work well as a dessert pairing.

Don’t miss the Oregon Chocolate Festival, and please come over for a pint of Chocolate Stout and a festive delicious meal while you’re in the neighborhood.