Overnight Accommodations xxxxxxxWe currently offer thirteen tastefully decorated rooms or cottages. No two rooms are alike. Each room has a unique history, so we gave them names rather than numbers.  Our accommodations may include hot tubs, kitchenettes, private decks, porch swings and other such amenities. Some are handicapped accessible. All have full private bathrooms and air conditioning. We also provide a complementary bottle of wine at check-in (providing you are of legal age).  We will charge you a $5 deposit for your room key, which we will refund at the time you check out. Check-in is at 3:00 p.m., and check-out is 11:00 a.m., unless you make other arrangements with us.   xxxxxxWe do not permit smoking in any of our rooms. Dogs are permitted, with advance notice, in the Old Mill Loft, Brown Front, Wheeler Back and Wilkerson Back, for an additional $10 charge per pet per night. If you intend to enjoy breakfast with us, you may purchase a Bed Breakfast Package at $7.50/person, which will enable you to order any food and beverage from the regular breakfast menu (except for alcoholic beverages). You may order the Bed Breakfast Package at the time you book your room, or at check-in. You may then present your coupon to your server at breakfast.       xxxxxxTo preserve the unique quality of this bucolic setting, none of our rooms have televisions, telephones, clocks or radios. We feel that Story should be a place to avoid the stress and static of daily life. Take off your wristwatch and switch to Storytime. Enjoy a walk in the garden or forest. Clean out the spam from your in inbox upon your return to the office. For more photos and a full description, click the room's name. Room above General Store with Queen Sized bed and newly-renovated bath room. Room above General Store with queen-sized bed. $107.25. Room above General Store with double bed private sitting room.  $118.25. Morrison-Kelley Room. Room above General Store with double bed sleeper couch.  $118.25. Brown Cottage [Back / South]. Cottage with queen-sized bed, jet bathtub porch with swing. $129.25. Brown Cottage [Front / North]. Cottage with full-sized bed, kitchenette, living room porch with swing. $145.25. Historic cottage with queen-sized bed, living room kitchenette.  $160.00. Historic cottage with full bed, full kitchen vaulted ceiling. Handicap accessible w/ handicap bathroom $150.25. Historic cottage with double bed hot tub. $160.00. Historic cottage with two bedrooms, each with double beds, a full kitchen, living room private deck. $160.25. Very private cottage with queen-sized bed, kitchenette, porch with swing indoor hot tub. $195.00. Cottage with queen-sized bed, living room, private deck with hot tub. $210.00. The loft of this historic 19th Century grain mill is a lovely, spacious cottage with a King-sized bed, sitting area, and a bath with an enormous tub. Guests enter the cottage through the Old Mill, past prohibition-era equipment that once served local moonshiners, and then upstairs into an open greenhouse. We believe this to be the most unique overnight accommodation in Brown County. $199.00. Important Information... Prices above are exclusive of taxes and based upon double occupancy. There may be an extra charge for additional persons in your room or cottage (explained below). We provide a complimentary bottle of wine at check-in to guests of legal age. There is a charge of $15.00 for each additional person.  Children ten and under who do not need bedding are free. You may purchase a Bed Breakfast Package for an additional charge of $7.50 per person, which will enable you to order anything you desire from the breakfast menu the morning following your stay. You must call the Inn to order the Bed Breakfast Package. We permit dogs in the Wilkerson Front, Wilkerson Back, Wheeler Back and Mill Loft cottages only, at a charge of $10.00 per pet, in advance. Sorry, we cannot permit cats, due to allergies. Smoking is not permitted in any of our guest rooms or in the restaurant. We do not sell any tobacco products. Tobacco is gross. We urge you to quit.. We charge a $5 deposit for your room key, which is refundable when you check out. to make dinner reservations. Questions? Please feel free to e-mail the. or call us at 1-800-881-1183. One inconvenient location since 1851. The most Hoosier place in Indiana. Victuals, nuptials, viniculture.

Banquet and Catering Facilities. [Click on photos to enlarge].    In addition to our main restaurant, the Story Inn offers several exquisite indoor meeting and banquet rooms. Contact for your banquet and catering needs. 800-881-1183.    The Old Mill. The 19th Century grain mill next to the Story Inn's General store is a perfect place for all-weather meetings and parties for up to 40 people. This remarkably well-preserved tin-roofed, clapboard edifice still has the original grain milling equipment in place! We recently renovated the interior of this remarkable building with hickory floors and pine paneling from locally-harvested trees, cut into lumber onsite and dried in our own barn, making it our most attractive and unique indoor dining facility. We offer a full range of menu items in the Old Mill, which your group can enjoy in privacy, come snow, rain, heat, or night.    The Story Still. In early 2003, we finished restoring the banquet room below the General Store. We call this area the Story Still which is a double entendre referencing the enduring and unchanging character of Story and the area's colorful history in producing bathtub gin. Brown County Sheriff Clarence Moore made local headlines when he confiscated a wood-fired still at Story in 1932 (pictured below). Other Areas. We also offer smaller, intimate rooms for special events, including a 800 square foot porch for all-weather meetings, an outdoor patio and a conference facility. Our kitchen is able to handle groups from ten to five hundred revelers. For larger groups arrangements can be made. Contact at the Story Inn for your banquet and catering needs. 800-881-1183.     Story's Storied Barn. In 1999, we renovated a 2,400 square foot tin-roofed barn built in 1907. This multi-level edifice now serves as a venue for warm weather events including, and wedding receptions, banquets, plays, poetry readings, lectures, meetings, family reunions, dances, and private catered events.  .    Architecturally, Story's Barn is a typical weather-beaten Brown County veteran. It has been tastefully adapted to its new uses. We have fitted the Barn with a concrete dance floor, indoor atrium, a tri-level loft and a 400 amp electrical service. We have also added a patio area for outdoor dining. .    It was a challenge saving and bringing this venerable structure back to life. Century-old hardwood is scarce, even in Brown County. Thus, we were compelled to cannibalize a sister barn (too far gone) to preserve its historic and architectural integrity. The sacrifice was worth it. The Garden and the Valley. Story's barn is located in a beautiful five acre valley surrounded by forest. It is an unparalleled natural setting. Not far from the barn is a carefully tended appropriate rural herb garden which supplies our gourmet restaurant. In the spring, hundreds of daffodils and daylilies shoot from the turf, to complement the riot of redbuds and dogwoods in the forest. There's no place like it, really. During warm weather, the garden area is available; it can handle large groups. The Valley is also available; it can handle even larger groups. The Story Inn is a favorite place for family reunions, ompany or club meetings. holiday parties and corporate retreats. Photos by Chris Eickleberry. 800-881-1183 for your banquet and catering needs!

The Story Inn is committed to protecting the environment. We have implemented a sensible recycling program and strive to conserve energy wherever possible. We are confronted by many challenges unique to managing a small historic town as a business, and do all that is practical and within our power. SOLID WASTE. Brown County has no municipal waste collection or disposal system or landfill. This has forced us to deal creatively with the solid waste we produce. The Story Inn generates a good deal of solid waste, principally: food waste, glass, metal, paper and packaging, and ward waste. We also occasionally must deal with the disposal of paints, solvents and appliances. Food Waste. We segregate and bag all plate scrapings and spoilage, and give these away free to local residents who raise pigs. We have a compost pile for vegetable waste, which we use to fertilize the gardens. Glass. We clean and separate glass containers, which an employee takes to a recycle center. Metal. We clean and separate metals, which an employee takes to a recycle center. Paper and Packaging. We give away as many cardboard boxes as possible to our employees and friends, and re-use boxes as mailing containers. Yard Waste. We employ a full-time gardener/groundskeeper, and the fruit of her skilled labor is much in evidence. She removes all fallen branches, weeds, leaves, and other naturally occurring debris, which is composted onsite. Larger branches are cut into firewood, which we offer to our employees free of charge for home heating. We employ a mulching lawnmower to allow grass clippings to spread and decompose naturally. We use chemical fertilizers, herbicides and pesticides very sparingly. Five horses live at Story. We feed the grass with their droppings in lieu of using chemical fertilizers. We also sell composted horse manure as. Story Inn's Appropriate Rural Meadow Muffins. Paints, Solvents and Appliances. We separate these items. Several times per year, the Brown County Highway Department in Nashville allows local citizens to bring such items in for safe disposal. If we have an unusually large item, such as a steel door, air conditioning unit, or large appliance, we haul the metal to Columbus for recycling. ENERGY AND WATER CONSERVATION. Our corner of Brown County has no natural gas service, which forces us to heat and cool most of our buildings with electricity. That is extremely expensive. Moreover, most of our buildings are very old and poorly insulated. Market forces therefore compel us to conserve. 1. Propane. We have converted the two main buildings in town, the General Store and Mill, to propane heat. We have installed new ultra high efficiency furnaces in each of these buildings (up to 94% efficiency). In May, 2006, we installed two high efficiency in-line water heaters in the main building, which work in tandem, supplying the restaurant and kitchen with unlimited hot water on demand, in the most efficient manner possible. 2. Electricity. We have eliminated inefficient base board heating in the remaining buildings, and replaced them with ultra high efficiency heat exchangers (which work equally well for heating and cooling). We also set back thermostats in buildings which are not occupied. We have packed extra insulation around our hot tubs and hot water heaters, and wherever feasible, replaced single pane windows with thermal windows and pack insulation behind walls and into attics. In renovating the town, we have had to replace many roofs. When we replace a roof, we employ metal that is both compatible with the history of the structure and aesthetically pleasing. However, we insulate under the metal, which reduces energy consumption. All of the 19. Century lampposts around town have high efficiency light bulbs, their bizarre shape not visible through the frosted globes. All kitchen and storage areas have high efficiency bulbs. We replace filters in furnaces and air exchangers frequently, to reduce energy consumption. Most of our outside lights are activated by photo cells, to reduce energy consumption. 3. Water. We carefully monitor water consumption to identify and fix breaks as soon as they occur. We also watch for running toilets and faucets, since this wastes water and burdens our septic system as well. We never water the grass. We have replaced our dish tank with one which employs higher pressure but uses less water. This conserves water and energy, and places a smaller load on our septic system. We soften the hot water which services the kitchen, employing an efficient softener which conserves salt. WASTE WATER DISPOSAL. We have decommissioned two septic systems and installed two complete new septic systems since 1999, one of which was licensed by the State, the other by the County, Health Departments. These systems treat effluent as effectively as their designs permit. In May, 2006, the Brown County Health Department certified all septic systems to be in working order. If our neighbor fulfills his plans to build a private waste water treatment plant next door, then we intend to decommission our septic systems and hook into his advanced treatment system at the earliest opportunity. In the meantime, we will continue to maintain our septic systems by periodically pumping out solids (pumped and transported by a licensed hauler) and by periodically treating the holding tanks with granulated bacteria, to speed the decomposition of solids. Our kitchen is the largest source of effluent, and among the sources in the kitchen, the dish tank accounts for greatest portion. We have installed a 1,000 gallon grease trap specifically to catch the dish tank effluent, which allows the separation and early biodegradation of solids (grease and food particles). From there, the dish tank effluent drains into a system of three other tanks before it is pumped into the leach field. Two of our septic systems have dosing chambers to even the flow throughout the week. This effectively prevents the systems from becoming overwhelmed during peak times (weekends). We have reduced the amount of detergents and chemicals reaching the septic fields by softening the hot water flowing into the dish tank and employing a system which doses the detergents and cleaners automatically. In 2007, we installed a new water softening system that uses salt very sparingly. PUBLIC EVENTS. We occasionally have public events here at the Story Inn. In the case of large public events, we place trash receptacles around the property, and send out employees or volunteers to clean up trash within hours of the conclusion of each event. We sometimes ask our patrons to separate and recycle the trash for us. We dispose of that trash through a local trash collector. With large events, we also provide portable toilets for use by the public. We rent these from an outside service, which disposes of the waste. In this manner, we reduce the load on our septic systems. GARDEN. We maintain two gardens and a small vineyard onsite, which supply us with fruits and vegetables in season. We pride ourselves in having heirloom tomatoes. We do not use any pesticides on these gardens, and use only vegetable compost and grass clippings as fertilizer. We buy produce, eggs and maple syrup from local organic farmers in season. DOMESTIC SPECIES. We have taken care to cultivate several native Indiana plant species onsite. We have selectively harvested non-domestic softwoods planted by the old Civilian Conservation Corps in the 1930's. In doing so, we have taken great pains to minimize the disturbance to the under story of domestic hardwoods. We cut and milled the harvested timber onsite, and then used the lumber for construction materials. We feed hummingbirds and provide nesting boxes for bluebirds, purple martins and other domestic avian species. MISCELLANEOUS. We print our literature and menus on recycled paper. The owner drives a Toyota Prius (hybrid gas/electric) and a Volkswagen Jetta TDI (high-efficiency diesel). The owner plans...

 Guest rooms have air conditioning
 Conference and meeting room
 Credit cards accepted
 Dinner may be served in the room
 Smoke-free guest rooms
 Pets are accepted
 Parking lot
 Private park, garden, courtyard
 Quiet surroundings
 Restaurant
 Shop on premises
 Private/Ensuite bathroom
 Tea and coffee making facilities
 Patio, summer terrace
 Common room with a TV set