The 2013 Standing Stone Winter Beer Dinner has come and gone, but the flavor pairings are still fresh in our minds as we look over these savory photos of the evening. We want to thank our full house of beer and food lovers for making this event what we hope it is every year – a fun gathering of friends and culinary aficionados toasting a shared appreciation for flavor matching. The three-hour evening featured five main courses, plus a surprise course, with a focus on fresh, local and seasonal faire. Here is a summary of the pairings we enjoyed at last Thursday’s dinner:

First Course ~ Milk & Honey Ale with Foraged Yellowfoot Mushrooms, Fig Butter, Mama Terra Goat Cheese, Honey from our bees, Sage and Sourdough Crostini

Second Course ~ I Heart Oregon Ale with Oregon Coast Dungeness Crab & Shrimp Bisque, Fry Farms Greens, Rogue Brambles Arbequina Olive Oil, Standing Stone Beer Vinegar and Pholia Farms Evans Creek Greek Feta

Third Course ~ Oatmeal Stout with Coastal Oysters on the half shell, two ways – Wood Fired and Raw with a Classic French Mignonette

Fourth Course ~ Noble Stout with Black Angus Beef Roast from our farm, braised in Wooldridge Creek Tempranillo, with Thyme and Foraged Hedgehog, Black Trumpet and Seasonal Mushrooms.

Surprise Course ~ Barley Wine with Rogue Creamery Blue Cheese and Apple with Truffle Salt

Final Course ~ Double India Pale Ale with Madagascar Vanilla Crème Brule with Organic Demerara Caramelized Sugar – made with Eggs from our farm.

A big thank you again to everyone who joined us for this sold-out event! Until next year, we encourage you to experiment with you own flavor pairings here at the brewpub and at home with your favorite craft beers and food. And we hope to see you at our 2014 Winter Beer Dinner next January!