Standing Stone Brewing Company

Author: scottstandingstone

Pints For A Purpose 2016/2017 – And The Winners Are…

Well, you’ve all been waiting patiently to see Standing Stone’s 2016/2017 Pints for a Purpose line up, and here it is! We’re pfap-image-265x300excited to announce our first evening of beer sales donations will benefit White Oak Farm Education Center. We’re looking forward to launching this season’s program with this Southern Oregon grass-roots organization on Tuesday, November 15th from 5pm-9pm. 

Nestled into a northern fold of the Siskiyou Mountains in Southern Oregon, White Oak Farm is dedicated to cultivating connections between people and their local ecosystems by pursuing community food security, fostering agricultural and ecological diversity, and teaching the arts of sustainable living.

If you aren’t familiar with the Pints for a Purpose program, we donate $2 of every pint of beer sold to an employee-chosen nonprofit on their designated benefit evening, November through March. Our annual application period runs June-October, and then our staff votes for their top five favorite organizations. We award each nonprofit a special evening, during which all pints sold contribute to their cause. The organizations send representatives to answer questions, offer information, and participate in the fun! You just enjoy a beer, some excellent company and have a great time knowing you’re helping a committed local organization.

Our other Pints for a Purpose winners and dates this year, as voted for by our very own Standing Stone Crew, are:

The Maslow Project – December 13th 2016

Southern Oregon Alzheimer’s Association – January 7th 2017

Oregon Wild / Oregon Brewshed Alliance – February 7th 2017

Modern Roots Foundation – March 7th 2017

Last year, we hosted five Pints for a Purpose benefit evenings totaling over $2,000 in donations for local nonprofits. Our recipients for the 2015/2016 Pints for a Purpose included Sanctuary One, Bee Girl, Children’s Advocacy Center, Rogue Valley Farm to School, and the No LNG Pipeline Campaign.

So mark your calendar for Tuesday, November 15th from 5pm-9pm and help us kick off this season of giving. We’ll use #pintsforapurpose to tag photos of the benefit evening on Facebook, Twitter and Instagram, and encourage you to do the same! Come say hi, mingle and have a pint with family and friends to help support White Oak Farm with Pints for a Purpose.

Pints for a Purpose

American Craft Beer Week! (May 16-22, 2016)

American Craft Beer Week is here again! Each May, independent craft brewers and beer fans unite to honor and enjoy this wonderful beverage and all it brings to our communities.

Breweries across the nation take part in the festivities, and we’re doing our part to ensure Southern Oregon’s Rogue Valley isn’t left out.  To #MakeSmallBeerBig during the celebratory week, the Biggest Small Beer Ever Made was produced by brewers in all 50 states using the same ingredients and recipe. Our brewer, Larry Chase, took on the challenge to brew the porter-style recipe. Standing Stone’s version will be on tap and highlighted when Ashland City Council Chair Rich Rosenthal will read a Proclamation in support of the event, and we’ll tap the Biggest Small Beer Ever Made in honor of the occasion!

Every Day

  • Enjoy the Biggest Small Beer Ever Made (on tap from 5/17)
  • Chef Javier Cruz has designed food specials to pair with various beers.

Daily Special Happenings

  • Monday, May 16th, 7 PM -$10:  Off Flavor Sensory Training Brewer Larry Chase will guide us through the world off off flavor compounds, why they occur and how they can be avoided.  Perfect for the homebrewer! Get Tickets Here!
  • Wednesday, May 18, 7:30 PM: Specialty beer tapping (the Biggest Small Beer Ever Made) and reading of  ACBW Proclamation by Ashland City Council Chair, Rich Rosenthal
  • Sunday, May 22, 3pm – $10: Brewery Led Tasting.  Brewer Larry Chase will lead a class covering the basics of brewing and beer tasting 101.Get Tickets Here!

As we know, beer is much more than a simple libation. It’s the hub of conversation and community, as well as an economic engine that creates jobs, boosts allied supply and distribution industries, and supports communities. We’re proud to offer jobs to more than 50 employees in our extended family, support local food producers and suppliers, and give back to our community, thanks to customer support. We also love how each day gives us the the opportunity to engage with friends and neighbors, while getting to know new folks and providing hospitality to travelers.Stout

We’re grateful and proud to be a part of this growing movement, and appreciate all those, near and far, who have helped it grow. Join us for American Craft Beer Week – it’s your party, too!

For more information on Standing Stone’s events visit our event calendar. If you’re not in the Rogue Valley and want to find events elsewhere, or if you’re looking for more information on American Craft Beer Week, see the ACBW website and calendar.

Our One Mile Farm – As Local As It Gets!

Farm Entry

 

At Standing Stone, we are all proud of our commitment to local, organically grown and raised foods.  We especially appreciate the hard work of all the local farmers who provide the raw ingredients for much of our fare. Whether it’s hops from Alpha Beta Hop Farm  going into our handmade ales, or veggies from Fry Family Farms finding their way into one of Chef Javier’s awesome specials, we nurture relationships with like-minded food producers throughout the Rogue Valley.

When Standing Stone moved to make sourcing even more local by raising our own beef, we were especially excited and proud to work with Dave Westerberg of Valley View Farms . For years, Dave has used holistic, organic and sustainable farming practices raising cattle here in Ashland.  These practices are better for the cattle, the environment and consumers, and Dave’s farm presented the model we wanted to follow raising our own beef

Dave has brought his expertise and care to our One Mile Farm, 265 acres of pasture just down the street, where Standing Stone produces ALL of the beef products served in our restaurant, along with almost all of our lamb as well (Not to mention our buzzing bees producing honey used in our ales and sauces). The 50 or so cattle and 30 plus ewes we’re raising graze freely on open pasture using a management-intensive rotational system that helps rejuvenate the grass and soil, with the herds moved from one section to another sequentially.

One Mile Cow

The land and the cattle are chemical free – no fertilizers, antibiotics or hormones are used. This means that we only serve a very full-flavored grass-fed beef that’s humanely raised and free of chemicals. Not only does our grass-fed beef have health benefits such as higher Omega 3’s and key vitamins, it also contains lower saturated fat and cholesterol versus conventional beef.  On the environmental side, pastured beef systems have lower carbon emissions than feedlot-raised cattle, and help sequester carbon.

When it is time to take the cattle to slaughter, we bring the meat back to the restaurant in halves and quarters. Our trained kitchen staff performs all the butchering in house. It takes a full day of two or three chefs working around the clock to properly cut the beef. The burgers are fresh-ground and the steaks are specially cut.

So the next time you come down to the Standing Stone for a refreshing ale and dinner, and see the specialty steak of the day on the specials board, you can dine assured that the cut is freshly prepared and the meat came straight from a sustainable, humane farm right next door.

 

 

Lights! Camera! AIFF!

Here at Standing Stone Brewing, we embrace and support the performing arts in all their shapes and forms, and film is definitely an art form that is one of our favorites!  That’s why we are super proud and excited to again sponsor the 16th Annual Ashland Independent Film Festival.   From April 7th-11th, over 90 films will be shown , including documentary, feature and shorts.

If you enjoy quality cinema in a beautiful setting, the AIFF is hard to beat!  Known as “Telluride without the Altitude, Sundance without the Attitude”, the AIFF  hosts some 7000 annual attendees who come from far and wide to enjoy the best independent films the world has to offer.   9 of this years’ chosen films were actually directed and produced by Rogue Valley locals, which only makes us more eager to catch this season’s offerings!

AIFF Poster 2016

 

 

 

In addition to incredible film, the AIFF offers a chance for cinema lovers to interact one on one with some of the artists, actors, and directors that bring their magic to the silver screen.  Even better – these opportunities include some great beer, as Standing Stone will be pouring ales at both Filmmakers Receptions, Friday April 8th at Liquid Assets, and Sunday April 9th at Smithfield’s.

So get your tickets, grab some popcorn, and be ready for some incredible visual storytelling of international caliber, offered with a small town style & feel.  See you at the movies! #AIFF2016

SSBC AIFF ON-SCREEN

Standing Stone Brewing’s 2016 Annual Brewer’s Dinner

We’re excited to announce our Annual Brewer’s Dinner coming this February 18th at 6:30 PM.  Master Brewer Larry Chase and Chef Javier Cruz have worked together to create an amazing five course feast, paired perfectly with our finest ales.

A gathering of family and friends, old and new, make the Standing Stone Brewer’s Dinner a must attend event.  This year’s incredible menu features local and organic items from our neighboring growers, cheese from our friends at Rogue Creamery, not to mention lamb and beef from our own One Mile Farm.

Space is limited, so get your tickets today!  $75 per guest (gratuity included).  Tickets are available at Standing Stone Brewing Company or online at Standing Stone Brewing – Store.

We look forward to sharing this once a year evening with you – Cheers!

Brewers_Dinner_Poster_2016 (1)

 

 

 

Meet Our New Chef, Javier Cruz

Javier Kitchen

It is with great pleasure that we announce our new chef at Standing Stone Brewing, Chef Javier Cruz. Congratulations, Javier!

We are beyond excited to have Chef Javier as our new kitchen leader.  He is conscious to healthy, sustainable living and shares the values consistent with our ethos – cuisine being fresh, locally sourced, innovative, seasonal and celebratory. Although he is new to his current position, he has been working at Standing Stone for the past 8 years, and we can’t wait for many more.

Chef Javier started his restaurant career in 1998, working through the service ranks to become the dining room manager of Il Giardino.  During that time he developed a real appreciation for the customer experience as it related to food service.  His admiration of the skill and creativity of the kitchen staff there led him to enroll in Le Cordon Bleu at the Medford Culinary Institute, from which he graduated in 2007.

Javier Chalkboard

Shortly after, two regulars at Il Giardino, (and coincidentally owners of Standing Stone Brewing) Abe Oberlin and Nancy Branghurst, encouraged Javier to come work in the Standing Stone kitchen.

From 2008 to 2015, while working as Sous Chef with Chef Eric Bell, Javier also continued his restaurant immersion in the Standing Stone as Dining Room Manager.  Javier has always appreciated that Standing Stone has provided opportunities for daily learning and growth, both in the kitchen, and especially the experiences outside the restaurant on our One Mile Farm.  There he has worked with our farm manager Michael Smelser, as well as cultivated relationships with local farmers and ranchers, and attended conferences to further his knowledge of local and sustainable food producers.  Javier has continually nurtured his passions and skills with food and kitchen management, aligned with a great belief and respect for sustainable, organic, and local products.  Chef Javier enjoys crafting specials with  the bounty our One Mile Farm provides, as well as opportunities to his express creativity with daily menu items, while exploring seasonable local ingredients.

Please come in and treat yourself to some of his amazing creations.

 

 

 

 

 

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