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FOOD AND BEER Zwickelmania puts the taste buds to the test Comment By John Darling for the Tidings DailyTidings.com By John Darling for the Tidings Posted Feb. 14, 2015 at 3:41 PM Updated Feb 14, 2015 at 3:42 PM By John Darling for the Tidings Posted Feb. 14, 2015 at 3:41 PM Updated Feb 14, 2015 at 3:42 PM » RELATED CONTENT • Local home brewing scene continues to ferment » Social News A steady stream of zwickel-minded Ashlanders filed through the stainless steel jungle of Standing Stone Brewery Saturday, sipping suds they’d never dreamed of sipping — and pairing them with various cheeses and chocolate, discovering which match the intensities of which brews. Yum. It was an uplifting experience, especially the Stone’s match-up of their wild-tasting Freestone Sour, an exotic Berliner weiss (white or wheat) beer, to which are added 130 pounds of peaches (from local Rolling Hills Farm) to each fermenting tank. It was paired with creamy chevre from Mama Terra Micro Creamery in Williams. The combo takes away the acidity of the brew, which has almost a lemony feel. “It’s great in summer,” says assistant brewmaster John Donehower. A “zwickel" is the sampling valve at the bottom of the fermenting tank. Every year for the last seven years, on the second Saturday in February, the Oregon Brewer’s Guild sponsors Zwickelmania, in which this year more than 100 breweries gave out samples, conducted tours and offered finger foods to augment the inimitable taste of beer. Another winner at the Stone was their Farmer Brown, an English style brown ale — hints of toasted graham crackers and nuts — paired with gouda or hazelnut chocolates from Dagoba. The Stone’s compact “brew house” is an open platform near the front door where they launch the process by mixing water, yeast and barley. When that’s reached the right stage, the liquid goes up to cone-bottom fermenting tanks on the brew deck, above the bar on the front dining area. This is where hops are added, says brewer Larry Chase. After a couple weeks, it’s done and goes to flat-bottomed tanks, only feet above the taps. “This is as fresh as you can get beer — no kegs or bottles,” says Chase, “and people are very curious about all the ingredients and the methodology in making beer.” The Stone sampled a Twin Plunge Double IPA, their best seller and paired it with the Crater Lake Blue cheese from Rogue Creamery in Central Point. Wow. Talk about matching intensities. It also goes well with Dagoba’s lemon-ginger chocolate. “People in the Northwest seem to hanker for hops and our Double IPA is full of it,” says Chase. Pairing foods with wine has become popular in recent years, but the public is now catching on to pairing beers with something besides burgers. It’s quite an adventure. The Stone’s Steel-Cut Stout, an oatmeal stout, stood up heartily with Rogue Creamery’s Stout Cheddar cheese. This cheese, says Chase, was made using the Stone’s brew — and made only for the Standing Stone. “The roasted flavor in the beer really bounces off the earthiness of the cheese,” he notes. Dagoba’s New Moon chocolate, which is 74 percent cocoa, is a great bitter counterpoint to the stout, he adds. On Saturday, Caldera Brewing also led tours of its vast complex, where 40 different beers are made. They were offering Zwickelmania tastings per normal at the bar. Their best-sellers are Hopportunity Knocks, an IPA that’s “a little hoppier” than the usual IPA, says Paul Stout, dining room manager; the Pilsner, a tradition German brew; and a GMO-free beer called No Grain, No Pain. It has a little higher alcohol content — 7.8 percent. Reach Ashland freelance writer John Darling at [email protected].   By John Darling for the Tidings DailyTidings.com By John Darling for the Tidings Posted Feb. 14, 2015 at 3:41 PM Updated Feb 14, 2015 at 3:42 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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