Standing Stone Brewing Company

Author: huntleyr

Join the Drive Less Challenge, October 5-18

In our opinion, this time of year is the best for looking at the 10-day forecast. All we can see are sunny, 75-degree days in our near future, and that makes us want to get out and bike while the gettin’s good. Rogue Valley Transportaion District’s (RVTD) Drive Less Connect has the same idea, and this statewide program is launching the Drive Less Challenge October 5th-18th. We’ll ride along with events all week!

challenge logoFirst, we poured beer at the official Kick-Off Party at ScienceWorks Hands-On Museum yesterday from 1-5 pm.  There was live music, demonstrations, raffle prizes, and beer from us!  It was a blast, and of course great to combine beer and science.

We’re also hosting the Drive Less Challenge Trivia Night on our patio at the brewpub. Join us Thursday, October 15th from 4-6pm for commuting-themed questions and prizes. We have plenty of bike parking out front; just bring your lock and settle in with a brew out back.

Here are the details to register: the Challenge is available to anyone living or working in Oregon. Visit to register, and begin logging your alternative transportation trips. You can also connect with other users for carpooling and ride sharing, and use the calculator to track your fuel and CO2 savings.

bike parkingAnd there are prizes! Each day, there will be a social media prize winner. Post a photo of yourself using alternative transportation on Facebook or Instagram (@drivelessconnect) using #2015ORChallenge, and chosen winners get a $50 gift card. By logging trips, you’ll also be entered to win several grand prizes, including shoes, helmets and more.

Find a ride, seek out biking partners, or just log your trips for fun. At Standing Stone, we’re creating a group for our coworkers to see how many miles we can log total for the challenge. We’ll let you know at the end just how we did! We hope you have fun, commute safely, and enjoy some fresh air while hopping around during your day.

7th Annual Pumpkins & Pints


Mark your calendar, hold all phone calls, and reschedule all meetings. Pumpkins and Pints is Sunday, October 25th from 12pm-5pm. This annual autumn get-together started with a small group of Standing Stone employees who gathered at the brewpub in October to carve pumpkins with their families. Years later, it has grown to be our biggest event of the year. In 2014 we welcomed hundreds of guests to our farm to carve pumpkins, enjoy BBQ and beer, play games, run amok, and help us celebrate a beautiful southern Oregon day (last year was sunny and 70 degrees). We invite you to come help us do the same in 2015!

hay balesHere’s what’s on the books for this year: weather permitting, we’ll hold the event at One Mile Farm, just down the road from Standing Stone. We’ll provide the pumpkins and carving tools (you’re welcome to bring your own if you take pumpkin carving really seriously), and you just show up with your creative ideas. You can purchase beer, hard cider, lemonade, brats and burgers once you’ve worked up a hearty appetite. We’ll have live music with Swift Pony and Special Guest Sam Cathcart (you can visit their new music store, Hilltop Music Shop, in Ashland) and games to keep kids of all ages entertained.

To get to the farm, follow Oak Street from Standing Stone to the very bottom, where it meets Eagle Mill Road. Take a right, go under the overpass, and find the entrance to our farm immediately after the bridge on the left side of the road. Limited parking is available on the roadside, so we suggest biking to the event to take advantage of front-row, two-wheeled parking inside our pasture. And if these directions are just too confusing, plug in the farm address to your Maps app: 1469 Eagle Mill Road in Ashland.

pastureIf the weather turns sour, our PLAN B is bringing all the pumpkins back to Standing Stone for an indoor/patio event at the brewpub. We’ll call the weather one week prior (check back here or on our social media pages), so you’ll know well in advance where to find us. If the week before is wet, but the event day is sunny, we’ll do it all on the patio outside at the brewpub to avoid the mud and still get some fall-fresh air.

The event is free and family-friendly! And if the weather lets us play at the farm, dogs on leashes are welcome, too. We’re excited to see you all elbow-deep scraping seeds and creating great jack-o-lanterns. Bring along your farm boots and cozy clothes, and we’ll all have some good, old-fashioned autumn time fun!

By in Brewery & Beer 0

Latest Specialty Beer: Madrone NW Red Ale

As autumn steals the show this month, we think about all the seasonal colors: oranges, browns, yellows, and…Reds! Introducing our latest specialty beer, just tapped this week – Madrone Red. We think you’ll like this change of pace. Madrone Red is a big, bold beer made for enjoying slowly. So kick up your feet, take in the scenery, and give yourself a bit to unwind with this new brew.

beer2About the beer

This NW Red Ale is garnet colored with toffee aromas. The medium body, spicy and piney hops, and big bitter finish make this beer a great fit with hearty fall-time foods. 8.1% abv, 60 IBU


  • Great Western Organic Two-Row
  • Simpsons Crystal Light
  • Simpsons Crystal Dark
  • Briess Victory
  • Briess Organic Chocolate


  • Bittering: Apollo
  • Flavor/Aroma: Organic Citra, Organic Ahtanum

Food Pairing Suggestions

At home, fish out your slow-cooker from the back of the pantry and put on some spicy chili, pork shoulder, or a sharp cheese fondue. Anything big and bold, with not too much sweetness, will stand up to this beer’s character. Here are our pairing suggestions from the menu:

reubenBlack & Blue Burger

Fig & Bacon Pizza

Lamb Shawarma (seasonal special)

Black Bean Nachos with Chorizo

I Heart Oregon Pastrami Reuben

Come give this red a spin, especially if your usual go-to is the Twin Plunge Double IPA, or the seasonal Barley Wine. The toffee aroma and big hop bitterness will keep malt-lovers and hop-heads alike happy and ready for more.

By in Community, Events, Food 0

Get Your Fill During Eat Local Week, 9/11-9/20

buy local buy rogueWe’ll join just about any celebration dedicated to food and/or beer, and it’s even better if it’s featuring fresh, local goods. We’re excited to join Thrive’s annual Eat Local Week, September 11-20, alongside lots of other southern Oregon businesses. It’s a week of eating, drinking, and enjoying our region’s local bounty. What more could we ask for?

Thrive (The Rogue Initiative for a Vital Economy) is southern Oregon’s resource for connecting local businesses and producers. They organize educational events all year long, and encourage local food production and consumption. We’ve been members for years, and always jump at the opportunity to create a new special in honor of the Eat Local Week Celebration.

Here’s what we have in store for our locally-themed menu special, available 9/11-9/20:

One Mile Farm Beef Burger on Potato Focaccia with Mama Terra Goat Cheese, Tulelake Horseradish & Fire-Roasted Barking Moon Farm Peppers. Served with Fry Family Farms Potato Chips

tomatoesYou can get involved in several ways, too. Dine at the restaurants listed online with local specials, and match them with local wine and beer where you can! Join any of the Eat Local Week classes, and get some education with your meal. Visit special events all week long, including the Tomato Taste-Off at the Grants Pass Growers Market, Jackson County Harvest Festival in Central Point, or the Salsa Showdown at the Saturday Growers Market in Medford.

If you’re camera-savvy, we also suggest checking out this year’s Selfie Photo Contest. Take a shot of yourself riding the blender bicycle at the Salsa Showdown, meeting animals at the Rogue Flavor Farm Tour, or making dinner at home with all local ingredients. Visit their website for contest instructions, and use #EatLocalRogue all week long.

Valley-wide, there’s plenty to do and eat all week long! Grab your food-loving friends and make plans to cruise around southern Oregon on a local cuisine adventure. We hope to see you at Standing Stone, around town and beyond, filling your belly with our area’s abundant, delicious goods.

By in Brewery & Beer 0

Latest Specialty Beer: Lavandula Saison

Our newest beer on tap might be a little difficult to pronounce, but you’ll be so busy sipping it you won’t have time to say much anyway. We welcome the Lavandula Saison to our taps this week, making it the second never-before-brewed ale we’ve crafted this summer (see Whittle Wit). You could say we’re feeling adventurous.

Lavandula is the genus name for lavender, which we added at the finish of this Farmhouse-style brew. Historically, saisons are brewed using a range of different spices such as coriander, orange zest or ginger. We threw in some lavender flowers to add to the floral character, without being too over-powering. We think you’ll like it.

About the Beersaison

This Farmhouse-style saison is hazy yellow with a mild floral lavender aroma, light body and slightly tart mouthfeel. 5.3% abv, 15 IBU



  • Organic Pilsner
  • Organic Wheat
  • Rye
  • Acidulated


  • Organic Hallertau


  • Lavender flowers

Food Pairing Suggestionsfish tacos

First off, we’d say pair this beer with some sunshine and an Adirondack chair. Then, we’d suggest a soft goat cheese, fruit plate, and dessert. The light body and floral, spicy aroma also pair well with white fish and herbed foods.

  • Three Cheese, Mushroom & Herb
  • Goat Cheese Fondue
  • Fish & Chips
  • Tacos de Pescado
  • Salmon Springroll Salad
  • Beet & Chevre Salad
  • Marionberry Cobbler

We’re excited to take this beer along on our last camping and rafting trips of the season. So far, we’ve heard words like “new favorite” and “boom” from our coworkers. Come try a pint, and grab some to-go in a liter or growler bottle for the road.

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Beer for Racers at the Mt. Ashland Hillclimb, 8/15

Earlier this month we cheered a small handful of coworkers who took on the 15K Siskiyou Outback Run (S.O.B.) at the top of Mt. Ashland. On August 15th, we’ll cheer on another handful of running coworkers, this time trekking from Lithia Park TO THE TOP of Mt. Ashland for the annual Mt. Ashland Hillclimb Run. They’ll scale 13.3 miles and climb more than one vertical mile (5,600 ft.) to the peak. They’re nuts, and awesome.

race beerWe’ve been proud sponsors of this local race for years, giving gift certificates and pouring free Standing Stone beer for all the runners at the finish line party in the Mt. Ashland Lodge parking lot. The runners have to continue past us for the last steep crawl to the peak, but we like to think we’re good motivation rather than just a tease. We wave and clap for their efforts, and pour the athletes a cold one when they arrive on the shuttle to the parking lot. You’ve never seen such grateful faces.

This year, we’ll be applauding the extreme running skills of Gina, Alecia, and John – all Standing Stone employees who’ve been training tirelessly for the big day. We’re excited to see your (maybe smiling?) faces at the top!

IMGP0312_edited-1The top male and female winners get an additional claim to fame –their names engraved on our dedicated Mt. Ashland Hillclimb keg displayed at our brewpub! Since 2004 we’ve been updating our keg with the winner’s names each year, and we only have room left to continue until 2017. Once finished, it will be an irreplaceable part of Standing Stone/Hillclimb history. Ahhhhh, nostalgia.

Come to the Mt. Ashland lodge on Saturday, August 15th and help us cheer on all these intrepid trail-lovers on their big day. You don’t have to be a runner to enjoy watching other people work, trust us. The views are great, the weather is always beautiful (and several degrees cooler), and the Mt. Ashland Hillclimb is always well-organized and fun. Bring water and sunscreen, and toast the efforts of all the awe-inspiring runners who journey to Ashland for this awesome annual event.

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A Bit of Ashland History: Whittle Garage (aka Standing Stone Brewing Co.)

To coincide with the tapping of our latest specialty beer, Whittle Wit, we thought we’d give some background on our historic building and the story behind the name. Here’s a bit of history about Standing Stone’s abode, the old Whittle Garage, as told by local writer Nancy Bringhurst when Standing Stone first opened in 1997:

Floyd Whittle built his one-story, fire resistant, reinforced concrete structure and concrete floors to last. If he thought about how his building would be used in the future, surely a micro-brewery restaurant would not have entered his mind. After all, that was 1925, eight years before the 21st Amendment repealed Prohibition. And the Amarotico brothers, responsible for converting the Whittle Garage Building into the classy Standing Stone Brewing Co, surely have trouble believing that Whittle built that garage for $6,000. It took a half million dollars for them to renovate the garage before it was suitable for public assembly in 1997.

ssbuild1By the time Whittle arrived in 1909, Ashland, founded in 1850, had already developed a substantial industrial base. Whittle formed a moving and storage operation, and in 1925 built a new industrial building in the commercial area. The plan he chose was an adaptation of the Falsefront form used extensively in the towns of Oregon since 1850. The extended facade gave the appearance that a one-story building was larger and more formidable than it was; it also hid the simple gables and sloped roofs from the public view. During the early years of the 20th century, the automobile became the main source of personal travel. New buildings were needed to accommodate the growing businesses needed to service the cars, while existing buildings were simply modified.

Upon completion, Whittle leased the garage to Sim Morris and Sons, owner of Morris’s Oak Street Garage. Over the 20 years they occupied the space, Morris’s garage and machine shop business expanded to include other services related to automobile repair. Eventually, they found their niche in the manufacture of welded steel tanks. Nold patioo one is certain how the building was used subsequent to the Morris’s relocation, but there is speculation that Lithia Motors may have used a portion of the building for repairs and storage. Regardless, the garage remained essentially unchanged for almost 30 years, until August 13, 1953, when a fire at the Busch Motors Building spread and damaged the Whittle building.

Whittle hired E.H. Nicholson and Charles Delsman, owners of the Pioneer Glass and Cabinet Shop, to repair and replace the windows, to tear down the rear wing ruined by the fire, and to build a wooden deck for storage. Nicholson and Delsman, in need of additional space, then rented the newly repaired garage and moved their shop in November. When Nicholson died the following September, James Delsman joined his brother Charles to run the company. In 1977, they purchased the property from the Whittle estate, and ran the operation there until their retirement in 1994.

In March, 1996, the ownership was transferred to the Amarotico brothers. From the beginning, they recognized the importance of retaining the original integrity and industrial character of the building. All renovation was designed with the intent to appear as though the brewery/restaurant was simply tucked into the open original space. Most of the flooring is still exposed concrete, though now it is sealed with clear polymer. The original or similar raw concrete and brick walls remain exposed, and the original open truss system is still apparent. Requirements to meet seismic, sanitation and the ADA (American Disability Act) codes were installed so as not to detract from the original interior. The wooden storage deck, demolished in the early l980s, has been rebuilt and now serves as a large outdoor dining area.bikes in front

The building was officially registered with the National Register of Historic Places in 1997. According to George Kramer, an historic preservation consultant and the preparer of the nomination’s The Whittle Garage Building, completed in 1925, remains Ashland’s best surviving example of the simple utilitarian Falsefront form as it was employed in southern Oregon during the 1920s. Substantially unaltered from its historic exterior appearance, the Whittle Garage Building retains exceptional integrity in appearance, workmanship, setting, and use of materials. Floyd Whittle should be pleased.

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Beer, Bloggers & Care Packages

With the annual Beer Bloggers Conference coming up July 17-19 in Asheville, NC, we’re reminiscing about last year’s conference in San Diego. The beer, the people, the seminars…we remember most of it and some of it’s hazy, but we know we had a great time! Beer Trio

After the conference, one of our newfound beer-blogging friends sent us a care package of Colorado beers (gotta love beer writers, right?). We sat down, had a group tasting, and took notes on our loot. In the spirit of the annual conference coming up again, we want to share our impressions of these awesome Colorado beers:

Vindication Brewing Co., Big Samson’s Imperial Rye IPA

For an Imperial IPA, we thought this beer was totally approachable (but wait, aren’t all beers?). Grapefruit hop aroma, medium mouthfeel, and a round, fruity bitter finish. But watch out for that 9.0% abv – it’s easy to forget. Consider this beer vindicated; Imperial IPAs are not always what they seem.

Our food-pairing vote: Kimchi. As funny as it might sound, a spicy and briny kimchi offers a great contrast to the round, citrus fruit aroma and flavor. We tried this one alongside our Kimchi Pork Burger, and pretty much didn’t talk for the next five minutes. No time for words when you’ve got a beer-food marriage going on.   Tasting Duo

Strange Craft Beer Company, 1000 Barrel Imperial IPA

Amarillo, Simcoe, and Summit hops give this beer a strong hop aroma and bright astringency. The light body and soft mouthfeel were pleasant surprises.

Our food-pairing vote: Chinese 5-Spice. We tried this beer with Standing Stone’s Teriyaki Ribs and Sweet Potato Fries with Harissa Aioli. This beer had the right bitterness to cut the fat, while still allowing us to taste every bite with the not-too-overwhelming hop flavor and aroma. And the golden ale just looked so nice alongside the plate. Color coordination can be everything, you know.  

Apple Pie PairAvery Brewing Co., Einzigartig Barrel-Aged Wild Ale

So fun! Think Sour Apple Jolly Rancher and Sour Patch Kids candy…this apricot/orange beer gave us a face-squinting sour finish, but we couldn’t stop tasting it. Sparkling mouthfeel and pale honey color finished bright with every sip.

Our food-pairing vote: Apple Pie with Cinnamon. From our brewpub menu, we chose the Marionberry Cobbler as a great year-round pairing, but really, the Apple Pie takes the cake (so to speak). We just happened to have a slice as a special, and we wallowed in beer-dessert-tasting heaven.

Thanks to Darlene for taking care of us! Unfortunately, we won’t be able to make it to this year’s conference, but we can almost taste the beers from Sierra Nevada, Oskar Blues, and so many more. We’ll maybe miss the Live Beer Blogging most of all (single tear, sad frown), but we’re excited to follow along with #BBC15 to check on everyone’s tasting notes. Have fun, everyone! Play safe, use the buddy system, and drink some great beer.

(photos: R. Koning)

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Latest Specialty Beer: Whittle (a Belgian-Style Witbier)

At our Ashland brewery you’ll find our five year-round brews on tap everyday – Twin Plunge, Milk & Honey, I ♥ Oregon Ale, Steelcut Stout and Noble Stout. We fill in our other tap lines with rotating seasonals throughout the year, and every once in a while we brew something brand-spanking-new when we get a whim. Well, we got a whim, and we’re excited to debut our first ever Whittle, a Belgian-style witbier.


Historic Whittle Garage, also previously Pioneer Glass & Cabinet Shop. Now we make beer here.

Belgian style wits are often brewed with unmalted wheat, like the hard red wheat we used from Dunbar Farms in Medford. Dunbar is a 102 year old family-owned farm producing hay, grain, flour, eggs, produce, breads, beans, and more. Their growing practices (which we find totally marvelous) include rotating crops, saving seeds for reuse, diversifying produce, and serving as a drop-off site for local arborists and landscapers to compost clippings. We’re excited to share the fruits of their labor in our favorite form – beer!

About the Beer

Our first ever witbier is named after our historic building, Whittle Garage. The beer is pale and hazy, with aromas of coriander and warm spice. The low hop bitterness and high carbonation give this brew a refreshing mouthfeel and light finish. 4.9% abv, 20 IBU


  • Unmalted Wheat (hard red) from Dunbar Farms in Medford
  • Organic Pilsner
  • Acidulated


  • Organic Hallertau


  • Coriander from Spice and Tea Exchange in Ashland
  • Dried Curacao Bitter Orange Peel


Food Pairing Suggestions

Our wit (or “white”) beer features coriander and bitter orange peel, giving it a bright spice alongside a light body. We think shellfish, carrot cake, and fruit salad all make great summertime pairing options. Heck, why not all three and call it a meal! Here are our suggestions from our brewpub menu:

Salmon Springroll Salad

Mussels and Clams in Jalapeno Beer Broth

Fish & Chips

Marionberry Cobbler a la Mode

Did we mention the coriander comes from the Spice and Tea Exchange, just down the road in Ashland? We love our local partners who helped make this beer awesome. Raise a glass of Whittle on your next visit, and let us know your thoughts on this fresh, new special!

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Pints for a Purpose Application Period Open

Summertime brings along so many good things: Lazy afternoons by the lake, cold beer in the shade, and the 2015/2016 application period for Pints for a Purpose. Every summer we send a shout-out to local nonprofits for our upcoming donation season, and now’s the time to rally your favorite Southern Oregon organization to join in the fun.Print

With Pints for a Purpose, we give $2 for every beer sold from 5-10pm to a chosen recipient on a dedicated benefit evening. It’s a chance to gather fans and beer-lovers together to toast great nonprofit work in our community! The more people who show up, the more money we’ll donate to a cause. What could possibly be better than having a beer to benefit a local nonprofit? You generous beer-connoisseur, you.

In the last two years we’ve had the pleasure of welcoming ten local groups to our program: Ashland Food Project, CASA of Jackson County, Friends of the Animal Shelter, Friends of the Ashland Public Library, OSF’s Daedalus Project, Rogue Climate, Rogue Farm Corps, Rogue Valley Earth Day, Rogue Valley Farm to School, and WaterWatch of Oregon.

Our staff of over 70 employees chooses the organizations each fall. We’ll collect applications now through October 1st, and then ask our coworkers which top five they’d like to see as Pints for a Purpose recipients. We then dedicate one night of every month, November – March, to a different nonprofit. They rally as many supporters as possible and have a big donation-raising party at Standing Stone. roge valley earth day

Now’s the time to submit your application for the 2015/2016 season! Applicants must be locally based, grassroots organizations with 501c3 status. To benefit as many causes as possible, we’ll limit eligibility to organizations that were not recipients in the last year. Know of any local groups that would be great partners? Please let them know! The application is now available online.

We’re excited to debut the five chosen nonprofits for this year’s Pints for a Purpose donation program after the application period closes. Stay tuned for the rollout in mid-October, and stop in all winter long to toast local beer in the name of great local causes.