Standing Stone Brewing Company

local food & farms

By in Community 0

Fresh Return of Saturday Growers & Crafters Market in Ashland

GRK53239_edited-1The arrival of May brings with it our beloved seasonal weekly neighbors, the Rogue Valley Growers and Crafters Market. Every Saturday, the first weekend in May through the first weekend in November, from 9am-1pm we are fortunate to have fresh goods and produce right outside our front door on Oak St. in Ashland, OR!

Our menu and specials board highlight fresh and seasonal ingredients from local farms and suppliers this spring, and shopping out front on our street makes buying these goods even easier. Right now, we particularly love mushrooms and nettles from Mushrooms All Year, Rapini from Fry Family Farm and Radishes and Rutabaga from Barking Moon Farm. Also, we’re thrilled to see Standing Stone’s own Cameron Meeks at Myriad Mycology, offering education and radishes barking moonproducts all about medicinal mushrooms.

According to the Rogue Valley Growers “In Season” webpage, here are some of the foods and goods you can expect to look forward to as the season progresses from late spring to early summer: radishes, peas, basil, strawberries, asparagus, honey, arugula, onions, lettuces and fresh-cut flowers. You’ll also find great wood-crafted and ceramic items to purchase for gifts or entertaining.

To celebrate the season we will be selling our own farm-fresh eggs on Saturday mornings starting in June. Already, we have more eggs from our pasture-raised hens than we can possibly use in the kitchen, and we’ve been selling crates to Mix Sweet Shop down the street so they can use free-range eggs from Ashland in their delicious desserts and pastries. We’re designing our own egg carton label and boxes are on their way, so expect to see eggs for purchase inside our front doors in the next few weeks.IMGP7601_edited-4

With sunny mornings ahead, we encourage you to make a day of wandering outdoors and journey from the Growers and Crafter Market to the Lithia Artisans Market along the creek behind the plaza. Both outdoor events present plenty to browse and enjoy, offering a great overall taste of Southern Oregon. After you finish, be sure to stop by Standing Stone for a beer and food on the patio to take in the good weather and look over your new stash of irresistible market goods, and feel great knowing you’re supporting a vibrant and talented local community.

Is a Local Drumstick a Better Drumstick? We Think it is

Spring is in the air on our farm and brewpub, and we are breaking out of the farm entranceshell of restaurant norms and serving our own Standing Stone Farm chicken on our menu and specials board! This fresh start stems from our priority to source socially and environmentally responsible ingredients for our kitchen and brewery, and we’re especially proud to bring this delicious, local option to our beloved customers.

A little background: We started farming in October 2011, raising hens and cattle for restaurant eggs and beef on a 265-acre pasture just a few minutes down the road. These animals co-exist on the land using a rotational grazing system, in which the animal species follow each other in a pattern around the field to maximize land health and natural fertilization. Last spring, we startedtwo chickens raising more poultry for meat, too, and constructing an on-site poultry processing facility, completed in January 2013.

Our Oregon Department of Agriculture (ODA)-licensed facility enables us to hatch, raise and process the chickens ourselves, and bring fresh and healthful protein straight from the farm to our kitchen. We hatch eggs from our existing flock and raise them outdoors on pasture before bringing them back to our poultry processing site to be prepared for kitchen use. This farm-to-menu chicken never travels further than one mile away in its lifetime!

Out in the field, we start our chicks on organic chicken feed from the time they hatch. They then graze freely on pasture, following the cows and sheep in a pattern around the field, and organic supplemental feed. The entire time it proc roomtakes to raise a full-grown chicken, from hatching to harvesting, is about 13 weeks, compared with 6 weeks for conventional chickens. These Heritage Breed birds are also physically capable of living healthy and naturally for years, compared with conventional chickens that are bred to live only a few weeks until processing.

Based on our menu needs, we will raise over 5,000 chickens a year to meet brewpub demands. Right now, we are the only restaurant in the state of Oregon to have our own processing facility as a resource, and quite possibly one of the first in the nation to have this operation on such a large scale. We are delighted to bring this fresh-food undertaking to Ashland, OR!

This new poultry-sourcing method is creating a big transformation in our kitchen. Our chicken recipes are starting in the field, and the food offerings are changing to reflect the meat that comes from smaller breed chickens, such as poultry cooked on-the-bone using more traditional methods. Our Chicken and Rosemary Noodle Soup now features our farm chickenchicken year-round, since the flavorful meat is great for roasting and boiling. There’s lots more adjustments to come with the operation launching into full swing early summer, so keep an eye on our upcoming new menu and specials board.

At Standing Stone, we all agree this whole practice certainly gives us a deeper respect for the food that goes onto our plates, and we feel it’s important to have a closer relationship with the meals on the table. We’re certain this is an all-around win-win for our brewpub, customers and community since the grazing system we use benefits the land and animals, our employees get to be involved in all the steps, and we are able to serve a fresh product that tastes delicious!

By in Restaurant & Menu 0

Fresh Takes on Favorites with Our New Menu

We’re chomping down on some exciting changes at Standing Stone. This week, we debuted our new Standing Stone menu, with an updated look, fresh recipes and new wines and cocktails. We’re thrilled to bring the final product of hours of experimenting, tasting and meetings to our guests’ tables!

Our goal in creating a refreshed menu is to feature some of the delicious ingredients we source from our farm down the road. The beef from our cows on Standing Stone Farm takes center stage on the burger list, and eggs from our chickens headline a category of their own with a handful of breakfast items available all day long. We’re featuring our own Heritage Breed poultry in our Rosemary Noodle Chicken Soup, and drizzling honey from our bees over a new pizza.

We also brought some favorite specials to the menu full-time, like Deep Fried Brussels Sprouts and Wood-Fired Oysters. The Lamb Kabob Greek Salad we featured as a special a few weeks ago made the cut since it sold like crazy and got rave reviews. We’re revitalizing our Fish Taco Plate to include the house-made salsa trio from our special tacos, and introducing a Quinoa Veggie Burger as well. We continue to feature our local and organic suppliers and partners on our menu, including:

coffee and espresso from Noble Coffee Roasting, cheese from Rogue Creamery, organic potatoes from Noonan Farms in Klamath Falls, spirits from Organic Nation and Bendistillery, and lots of local produce from Southern Oregon farms in season.

As for our wines and cocktails, we’re adopting several new wines to our list and highlighting some of our alleyway-garden ingredients in mixed drinks. Try the new Cucumber Rosemary Gin & Tonic with rosemary from our garden for a great sunny-weather refresher. As always, all our wines are available by the glass and bottle, so feel welcome to try a sample before ordering a bottle for the table.

Of course, our beer list is ever changing and rotating as well. Our newly renamed Twin Plunge Double IPA is joined by another freshly named brew, Steel-Cut Stout, previously Oatmeal Stout. The popular Noble Stout and I Heart Oregon beers remain at the top of our list, and seasonal and specialty beers are rotating in all the time. Currently, our Chocolate Ale is a hit with its unexpectedly orange color, smooth mouthfeel and chocolate-berry finish. Ask for a taste of any of our brews, or order a Sample Tray for a 2oz. pour of them all.

Enjoy these latest additions to our brewpub menu, and expect to see new changes every season as ingredients and recipes rotate throughout the year. Please tap your server or bartender for more information about any of the dishes, beverages or ingredients, and please let us know what you think! We hope you have as much fun trying these new items as we are.

By in Brewery & Beer, Events 0

Flavorful Photo Recap: 2013 Winter Beer Dinner

The 2013 Standing Stone Winter Beer Dinner has come and gone, but the flavor pairings are still fresh in our minds as we look overdining room first course beer dinner marina creme brule second course beer dinner 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 Fetabeer at bar

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.table setting

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!

By in Food, Standing Stone Farm 2

Sweet Rewards of Our Honey Harvest

SSBC Beekeeper Danielle with hives (photo: R. Koning)

We’re buzzing with sweet joy as we welcome our first batch of honey from our bees on Standing Stone Farm! We’ve been tending to our beloved honeybees all summer long, and as we prepare to wrap them up warmly for the winter we delight in a sweet treat from our bustling hives in return.

Busy hive entrance

We started beekeeping on our farmland earlier this summer with four single-level beehives. These colorful boxes live in a sunny pasture in the middle on our farmland on Eagle Mill Rd. in Ashland,OR, surrounded by bushes of blackberries to supply plenty of pollen. As our hive populations expanded over the summer we added several more levels to our hives, giving our bee friends and their queens plenty of room to grow their families and make delicious honey.

In September, as the warm, sunny weather began winding down, our Standing Stone beekeepers took a course from Bee Girl of Ashland, OR all about winterizing beehives and harvesting honey. Here, they learned that honeybees need plenty of reserve honey to supply their diet during the cold winter months when they don’t leave their hives. They also do well in small, combined hives that contain their warmth and don’t let cold wind gusts inside.

SSBC Beekeeper Rachel preparing honey (photo: C. Meeks)

After the class, our beekeepers spent a day inspecting and consolidating the hives to prepare them for the cold winter months. They left the bees with enough honey to keep them full with food while pulling the extra honey that was leftover once the bees were settled in their new, cozy spaces.

Back at the restaurant, we harvested our honey using an old-fashioned “crush and strain” method, pushing the honey through a fine mesh strainer to separate the liquid and wax. Once finished, we filled five liter jars with fresh, delicious honey to use in our restaurant. We’ll be sure to use it in dishes that let its natural sweetness shine through, so stay tuned to special’s board for honey delights coming soon.

Final product – fresh, raw honey! (photo: R. Koning)

To enjoy local honey at home visit your community’s farmers market or food co-op and stock up for winter. The sweet treat is a delicious traditional aid for soothing a chilly-weather cold or flu, and a yummy ingredient in cooking and baking or homemade mead. And if you’re interested in starting your own hives at home, be sure to visit the Bee Girl website for resources, tips and community classes in Southern Oregon.

Enjoy Farm-Fresh Specials and Tours During Eat Local Week 2012

We’re chomping down on one of our favorite local celebrations of the year – Eat Local Week, organized by THRIVE (The Rogue Initiative for a Vital Economy). This year the festivities run September 7th-16th, and include great ways for recognizing the fresh and fantastic food that’s grown, raised or produced in our region. It’s also a chance for Southern Oregon businesses to highlight local ingredients in food, offer tastings, teach class demonstrations, host tours and more.

For the celebration, our specials board at Standing Stone is chalked extra full of local farm names and the fresh ingredients they’re bringing us during the peak harvest season in the Rogue Valley. We’re also featuring eggs and beef from our farmland on our menu and as specials every day. And of course, the beer on tap at Standing Stone is always locally brewed, served fresh from our brewing tanks to your pint glass.

This year we’re serving up a Standing Stone farm tour on the menu of Rogue Valley events for Eat Local Week. Friday, September 14th at 6pm we’re talking a guided walk around our pastures and everyone is welcome to join! We’ll be introducing all our farm animals, talking about our compost program, and enjoying the view from our hillside on Eagle Mill Rd. We recommend bringing your favorite farm boots as there’s lots of ground to cover and tall grass to stroll through.

To get there from Standing Stone, follow Oak St. to the very bottom (about a mile down the road) and take a right on to Eagle Mill Rd. Immediately after the overpass, our farm entrance is the next driveway on the left. We’ll have lots of room for bicycle parking inside our pastures and encourage everyone to use their two-wheeled transportation to enjoy the fresh air and great views.

Remember, there are lots of other fun ways to get involved with Eat Local Week, too. Here are some other suggestions for celebrating this tasty annual affair:

  • Pledge to eat local all week with the Eat Local Challenge. Record your participation and be entered to win a gift certificate for the Rogue Valley Local Foods Online Market.
  • Attend one (or more) of the many film showings with the Food for Thought Film Festival.
  • Visit your favorite weekly Growers and Crafters Market and meet the farmers and producers this week is all about! For the occasion, in addition bringing together wonderful local vendors showcasing their fresh and tasty foods, the market will host chef demonstrations and tomato tastings.
  • Sign up for the Rogue Flavor Farm Tour and Dinner, Sunday, September 16th. The daylong adventure includes tours of farms in Eagle Point and Sams Valley, followed by food and music at local winery, Cliff Creek Cellars.

We hope to see you on our Standing Stone Farm tour, and in the brewpub enjoying any of our locally inspired dishes. On Saturdays, delight in heaps of fresh goodies at the Growers and Crafters Market right outside our front doors on Oak St. from 8:30-1:30pm, and stop in for breakfast or lunch once you’ve worked up appetite from perusing the yummy fare.

By in Standing Stone Farm 2

SSBC Farm Project Herding Food From Meadow to Menu

Ten months after hatching our Standing Stone Farm Project, we’re thrilled to share that there’s lots of hustle and bustle on our flourishing farmland! Since its launch last October, we’ve been working every day to ensure we can send a range of sustainably produced food from the farm to the tables at our brewpub.  Now we’re seeing food we’ve collected or raised on our menu every day, including lots of special dishes featuring fresh and seasonal ingredients from just down the road on our pasture.

Since the launch of this farming endeavor we’re happy to announce we’ve expanded our herds and flocks of animals, harvested fruit from local plants and trees, and added new animal species into our rotational grazing system. With this practice, all our farm dwellers follow each other in a pattern around the pasture, improving the quality of the land and forming a symbiotic relationship. We also welcomed a tractor that we won in a video contest last winter to help us with ongoing projects like digging irrigation, turning compost and transporting chicken housing.

Here’s the latest on how we’re using the fruits of our labor in the restaurant and brewery, and what you can expect to see in the future as our Farm Project continues growing:

Cows: Our burgers and steaks are made with 100% Standing Stone beef, provided by our 24 Black Angus cattle. These cows are antibiotic and hormone free, and major players in our rotational grazing system, chopping down grass and fertilizing our fields. When the beef comes from our farm to our kitchen, every steak is hand-cut and burgers are ground on-site to be used in our menu and as mouth-watering specials.

Chickens: We have new chickens hatching all the time! We’re continually incubating and raising heritage breed chickens, including Delaware, New Hampshire Reds, and Buff Opringtons. In the near future, they’ll provide us with fresh, free-range poultry for our menu, straight from the farm. We also have eggs coming to the restaurant daily. We’re now open for breakfast every Saturday and Sunday year-round, cooking up Chilaquiles, French Toast, Breakfast Burritos and more with the dozens of eggs coming in with each delivery. You can also try our eggs in the Cobb Salad, Daily Special Quiche and rotating desserts, including Crème Brulee and Bread Pudding.

Sheep: Our pastures are home to 32 ewes, rams and lambs. These purebred St. Croix and Dorpers are the early beginnings of our herd and will someday provide the lamb for our menu. In the mean time, they’re integral players in our rotational grazing system, paving the way for healthy pastures for our chickens.

Bees: On the crest of the pasture we have four large boxes buzzing with busy colonies of honeybees. These colorful hives are home to bees that pollinate our fields and make delicious local honey. Look for specials made with our Standing Stone honey this fall, after we harvest for the first time.

Blackberries: It’s the time of year when blackberry bushes are teeming with ripe, sweet fruit. We’re sending groups of our staff to harvest berries throughout the week, and they’re returning with buckets-full for making shortcakes, cheesecakes, galettes and more! Watch for even more blackberry specials on the way.

(photo: R. Koning)

Come in and taste for yourself the fresh bounty we’re bringing in everyday. View our menu online with every-day dishes featuring meat and eggs from our pastures down the road. You can also follow us on Twitter to hear about daily specials, and be the first to know when we create new dishes with ingredients that made their way from our farm to your fork.

By in Community 0

Spotlight on LeMera Gardens and Tips for Harvesting Flowers at Home

Since opening our doors in 1996, we’ve happily sourced fresh flowers for our table tops from Le Mera Gardens, a long-time flower grower in Southern Oregon. Owner, Joan Thorndike, is an enthusiastic wealth of information about growing and harvesting flowers (especially non-traditional varieties) in our region, so we asked her about Le Mera Garden’s tips and techniques for keeping these beautiful floral displays fresh and happy from garden to table, and the benefits of buying locally-grown flowers.

How did Le Mera land in Southern Oregon?

Le Mera Gardens was started in 1984 by Ashland resident Lenny White who leased land on the Eagle Mill Farm. As a commercial flower grower, Lenny understood the need for area florists to access fresh flowers that had not been squished into a box or traveled long distances. Lenny also knew about season extension hoop houses, a practice which 20 years later we take for granted in the flower and vegetable growing world.

In 1992 I took over, and ten years later we “moved in” with Fry Family Farm – a marriage made in heaven. We’ve farmed together on various sites around the Rogue Valley, and for now our flowers are settled on ten acres at Rising Sun Farms in Phoenix and in several hoop houses and high tunnels in Medford.

I know you want to ask me about the name Le Mera Gardens …no, it’s not Spanish, though Spanish is my first language. No it’s not French either, though all my elementary and high school education was in French. Take another look at the names of the Garden’s founders … get it? (Lenny and Merrillynn White).

What are the benefits of buying flowers from a local grower?

The most important benefit, to my mind, is that living with locally grown flowers fulfills our deep seated and visceral need to observe the seasonal cadence of nature.

I find that as a local purveyor I can educate buyers hands-on; I can keep the ethereal scent of a flower alive; I can respond very quickly to any complaint; there is little if any packaging involved in the purchase of a locally grown flower; there are no airplanes or ships involved; our farms can employ many residents of the Rogue Valley; we can tangibly fend off the invasion of concrete by keeping our fertile river basin soils in agriculture; a locally-grown flower is still alive.

A very beautiful and affordable book has just been published which might best answer this question. The 50 Mile Bouquet: Seasonal, Local and Sustainable Flowers (Debra Prinzing and David E. Perry), available at Bloomsbury Books in Ashland, is a magnificent visual display of what it means to buy local flowers all along the West coast of the United States.

It should also be acknowledged that despite our valley’s generous growing season, “locally grown” has its limitations. That said, there is a place and a time for imported flowers, and you can apply the same principles to those flowers: ask for sustainable or organically raised flowers, and inquire about fair wages and humane working conditions of the growers.

What tips can you offer for harvesting flowers in our own gardens?

I love the idea of people cutting from their garden, a friend’s garden or from a window box! I am a big believer in having flowers of any kind in one’s life, as even one bloom can turn a house into a home. There is no better surprise for anyone than the gift of flowers.

  • The best time to cut flowers is in the morning, before the heat of the day starts taxing the flower’s survival.
  • The flower is in best condition for a longer vase life when its cells are full of water, so watering your garden or container the night before is advisable.
  • Cut with sharp scissors or a knife and strip the foliage that would be in contact with the water, as foliage carries bacteria from the field which will eventually cloud the water.
  • Cut the stem at an angle to increase the surface area from which a flower can drink.
  • Water can be at room temperature, unless the flower has a woody stem (like lilac) or the flower is very droopy or thirsty – then hotter water will help with hydration. Flowers are remarkably resilient and they respond quickly to a good long drink of water, regardless of what condition they are in, how long they had to travel on the back of your bicycle, or at what time of day they were cut.
  • If there is only one rule to follow it’s to remember to fill your vase to the top every single day. I make it a ritual in my home to visit each one of my vases and refill it (say hello to the flowers while I am at it). Fresh, local flowers are still alive and they drink like crazy – sometimes inches in a day.

Thanks Joan! You can find Le Mera flowers at your favorite Rogue Valley Growers and Crafters Market at the Fry Family Farm table. You can also see weekly displays at Standing Stone, arranged by co-owner Diane Amarotico. If you see a variety you love, ask us what it is! Joan leaves us a roster of the flowers for those who are interested.  And if you’re thoughts are blossoming about growing flowers at home, visit your local nursery for tips on the best varieties for your garden.

All photos courtesy of Le Mera Gardens

By in Sustainability 0

Seven Sweet Rewards of Buying Local

We’re loco for local food, and can’t get enough of the fresh produce that makes its way to the Ashland Saturday Growers Market on our block.

Of course, local finds go well beyond food to cover all the goods and services we need. That’s great news we can all use! Even better, choosing to get these from independent businesses in our area has lots of benefits for ourselves, our communities, our regional economy and the planet. Though at times it may seem more expensive, every purchase returns much more than the amount we pay.

We thought we’d share some benefits we’ve learned about and experienced in our own efforts to increase our local purchasing to spread the positive news and a little inspiration.

  •  Local is fresh and tasty!   You’ll enjoy peak flavor and more nutritious food when you get food direct from the farmer, rancher, baker and cheese-maker. Food that has had to travel hundreds or even thousands of miles is tired – and you can taste it.
  • Local empowers consumers. We can learn more about what’s behind what we buy when we can talk to the folks who make it and work directly with producers. When we shop at the farmers market, we can ask about farming practices and find sustainable, chemical-free produce that’s more healthful for us and the environment.
  • We protect and create jobs in our communities. Local businesses need employees—sustaining employment right here at home.  We’re proud to have over 60 employees and support lots of hardworking local farmers, food artisans, service providers and more. It’s like a big family!
  • Locally-spent dollars multiply in our economy as they re-circulate. Number-crunchers say that shopping at a local business yields three times more investment in local communities than shopping at a non-local one. The longer a dollar stays in our community, the more this benefit grows. The more dollars that stay local, the bigger this benefit gets.
  • Local businesses support our communities. Check out this cool fact from our friends at THRIVE: “A study of charitable giving in Oregon showed that when in-kind contributions were included, small firms gave an average of $789 per employee, medium sized firms $172, and large firms $334. (NFIB Small Business Policy Guide)”
  • We build relationships. Our local vendors are responsive to our needs and have become important partners in shaping our business success.
  • We save resources and cut emissions. Local purchasing means shorter transportation distances, using less gas and making fewer emissions.

Wow! That’s a lot of goodness—and that’s just a piece of the pie. For more information and inspiration, pay a visit to THRIVE online, and check out their local benefits list. Then, get out and support your favorite local producers, merchants and service providers.

(photos: M. Schweisguth)

By in Brewery & Beer, Events 1

Latest Specialty Beer: Backyard Brew

With summer approaching quickly and local farms bustling with crops, we’re digging the opportunity to showcase our state’s excellent harvests in a seasonal beer: Backyard Brew. This ale is crafted with 100% Oregon-grown ingredients, and showcases a few of our favorite farms right here in our own regional backyard.

We’re tapping this specialty ale on Wednesday, May 16th at 6 PM in honor of American Craft Beer Week. This nationwide celebration shines the spotlight on the entire craft brewing community, and we’re joining the fun with events all week long. We’ve invited Ashland Mayor John Stromberg to read the Proclamation of Beer Independence and be our guest to tap this new specialty beer. Check out our event calendar for more info about happenings throughout the week.

We’re also thrilled to bring this ale with us across the country to Washington D.C. for SAVOR: A Craft Beer and Food Pairing Experience. This weekend-long, sold-out event features a handful of breweries from across the U.S. to pour craft brews that perfectly pair with select culinary creations. We’ve been chosen to feature the Backyard Brew at one of the private tasting salons, where our brewmaster, Larry Chase, will speak about beer ingredients and flavors, and pair our ales with cheeses from award-winning Rogue Creamery of Central Point, OR.

About Backyard Brew

This Oregon-bred beer is modeled after farmhouse ales of Belgium, where historically farms brewed beer with the ingredients that were readily available. Gold with a white haze, bubblegum aroma provided by a Belgian wheat yeast, and lots of spiciness in the flavor with some hints of anise and a tinge of smokiness.  Dry finish with a lingering bitterness.  5.7% abv

Ingredients

  • Oregon Select Malt (Klamath Basin)
  • Yamhill Variety White Wheat-unmalted (Dunbar Farms, Medford)
  • Maple Blackberry Honey (Wild Bee Honey Farm, Eagle Point)
  • Nugget Hops (Willamette Valley)
  • Organic Liberty Hops (Willamette Valley)
  • Corriander (Dunbar Farms, Medford)
  • Belgian Wheat Yeast (Wyeast, Odell)

Pairing Suggestions

The spicy and fruity qualities in this beer pair well with like flavors in food, and the seasonality of its ingredients make this a fun beer to match with other seasonal produce.  We recommend visiting your local farmers market and browsing fresh, wheaty breads and creamy cheeses, too. For added fun, try tasting an apple or plum and see if you can pull those same flavors from the beer, or bubblegum to match the hoppy aroma. Here are our pairing suggestions from our menu:

  • Pretzel with Marionberry Mustard
  • Calamari
  • Black Bean Hummus Plate
  • Spicy Thai Curry
  • Artichokes – from our Specials Board

We think the best way to enjoy the Backyard Brew is, of course, outside! Come order a pint to enjoy with the view of the hills from our back patio.  Or, take some to-go and relax in your own backyard. The Growers and Crafters Market is in full swing outside our front doors on Saturday mornings, so stop by to stock up on fresh finds from your favorite local producers before or after coming in, and raise a glass in honor of their efforts.