Standing Stone Brewing Company

Author: huntleyr

By in Community, Events 0

Cycling into Fall with Bike Commuting All September Long

We can think of tons of great reasons to commute by bicycle year-round: fresh air, good exercise, sustainable transportation and just plain fun all make the list. This September, we’re cranking up our bill of biking incentives even more. We’re hopping on board with lots of local and state events, and encouraging our employees to ride for prize drawings, in-house competitions and gift certificates.

Here’s what rolling in this month:

We just brought on our latest round of Standing Stone Commuter Bikes for another nine great employees. With our Bike Program, team members who have worked over 1,000 hours at Standing Stone become eligible for a free bike, and in turn promise to ride it to and from the brewery at least 45 times in the next year. We’re delighted to see these folks jump on their new two-wheeled transportation around town.

September 12th and 13th Ashland welcomes Cycle Oregon and the over 2,000 cycle enthusiasts staying in town. Cycle Oregon offers participating athletes a mix of road riding and tent camping as the event moves from town to town around the state, enjoying both beautiful and challenging terrain along the way. We’re welcoming the bikers to the area with extra bicycle racks in front of our restaurant, to serve as a hub for downtown bike parking. We hope to see these racks full of from local biking buffs and visitors alike!

Every September we cheerfully participate in the Bicycle Transportation Alliance’s (BTA) Annual Bike Commute Challenge. Employees sign up for our Standing Stone team and we collectively track all the bike trips and miles we roll in throughout the entire month. Teams and individuals from all over the state challenge each other to bike commute the most and are entered in weekly prize drawings. With over 50 Standing Stone Commuter Bikes in the hands of our employees, and lots more bike-lovers with their own two-wheelers, we’re excited to trek more miles than ever before! You can sign up, too, either as an individual or as a team on the BTA’s website. Happy riding!

On September 22nd we’re racing in the 3rd Annual Siskiyou Challenge Multi-Sport Relay Race. This scenic and challenging competition supports Rogue Valley Farm to School, one of our favorite local nonprofits. We’ll be biking, kayaking and running our way to the finish line where Standing Stone fare and brews await all the participants in Lithia Park. Be on the look-out for stand-out Standing Stone athletes, as we have our own in-house contest for best team uniforms. Learn more about the race, resister your own team or sign up to volunteer on the race website.

For the month of September our employees are trading in car fuel for food! For every mile our cyclists commute to work and record the distance on the Bike Commute Challenge website, Standing Stone is giving money toward a gift certificate for each employee at the end of the month. Standing Stone bikers are also entering their names into a drawing for every round trip they make to and from the restaurant or farm. At the end of the month we’ll pull names for gift certificates to local outdoor retailers and the Ashland Food Co Op.

We hope to see mobs of cyclists around Ashland all month long. Remember, we’ve got downtown bike parking right out front of the brewpub on Oak Street, so stop in, enjoy a pint and a bite, and let us know what gets you motivated to bike commute!

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 Brewery & Beer 0

Latest Specialty Beer: Galaxy Session

As much as we enjoy brewing our regular (and tasty) selection of house ales and lagers year-round, we also enjoy throwing new brews into the mix, giving our beer-tasting buds some refreshing new flavors. This season, we’re unveiling our Galaxy Session, full of tropical aromas and fruit flavors to make that summer feeling last with every sip.

This specialty beer gets its name from both the variety of hops used in brewing and its style. Galaxy hops are a variation solely grown in Australia and are used for their unique tropical, citrus, and passion fruit flavors. Session style beer is generally defined as a beer with no more than 4.5% alcohol by volume, allowing the imbiber to sound-mindedly savor more than one glass in one “session” if so inclined. The Session Beer Project defines a session beer as low in alcohol, but not low taste.

About the Beer

This ale is light golden-brown in color with a fair haziness from dry hopping in the fermentation vessel. Aromas of tropical fruit, melon and mango are followed by a crisp and dry bitterness in the finish. 3.5% abv, 25 IBU

Malt

Gambrinus Organic Pilsner

Briess Ashburne Mild

Briess Midnight Wheat

Best Acidulated


Hops

Bittering = Nugget

Flavor/Aroma = Galaxy

Dry = Galaxy


Food Pairing

The delicate flavors and crisp finish in the Galaxy Session make this brew an excellent match with lightly flavored foods. We recommend pairing a pint with these dishes from our menu:

  • Monterey Calamari
  • Margherita Pizza
  • Artichoke Chicken Wrap
  • Fish Tacos

And keep an eye out for seasonal specials on the way soon! Rumor has it our Watermelon Gazpacho is making a return and we think the fresh, crisp melon flavors in the beer and soup will create a great pairing on a cool, sunny day on the patio. Cheers!

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 Brewery & Beer, Events 0

A Tasting Trek for Our Brewer: Joining ‘Beers Made By Walking’

In the Pacific Northwest we’re fortunate to have a fresh selection of innovative beer ingredients, such as herbs and flowers from our backyards, fields and forests, to brew our favorite ales and lagers. This month, our brewer, Larry Chase, joined local herbalist, Jon Carlson, to identify native Southern Oregon plants that can be used in beer to complement our beloved hops and malt. Their hike was part of a program called Beers Made By Walking, and brewers all over Oregon are joining and brewing beers with plants that can be found on day hikes around the state.

Beers Made By Walking (BMBW) invites brewers to make a beer inspired by nature hikes and urban walks. It first began as a summer-long series in Colorado Springs in 2011, and the buzz has inspired versions in Oregon and Washington. This summer’s program culminates with a special BMBW tapping on October 20th at Portland’s Belmont Station. The five breweries participating across Oregon will send a keg of their specialty-brewed beer for a night of celebrating Oregon’s beer bounty!

The other Oregon craft breweries participating in Beers Made By Walking include:

Deschutes Brewery (Bend) – HIke 6/15, Deschutes Land Trust’s Whychus Canyon Preserve
Flat Tail Brewing (Corvallis) – TBA
Upright Brewing (Portland) – Hike Date TBA, Gordon Creek Timber and Larch Mountain Trail System
Coalition Brewing (Portland) – Hike 7/21, Forest Park in Portland

Standing Stone’s hike took place July 17th at local landmark, Grizzly Peak Trail, and our brewer spent the day learning about the edible plants our neck of the woods has to offer. Jon helped Larry identify the following list of herbs and plants (Larry’s notes included), and they did plenty of tasting!

  • Douglas Fir–new growth is citrusy
  • Wild Ginger–has a pleasant bitterness

  • Sweet Root–both the flowers and root have an anise/licorice flavor
  • Thimbleberry
  • Yarrow–flowers are bitter and has an abundance of aromatics
  • Dandelion Root
  • St John’s Wort
  • Elderberry
  • Pineapple Weed–comes across as chamomile

Of course, we don’t recommend eating plants in the wild unless you know for certain what they are, or have an expert like Jon with you.

Stay tuned for more news on which ingredients Larry chooses for his batch of specialty BMBW beer, and check out the Beers Made By Walking blog post all about Larry and Jon’s hike, too. And if you’re in the Portland area on October 20th, be sure to stop by Belmont Station for a great selection of fresh and innovative Oregon-grown craft beer. infused with fresh, flavorful, local herbs and flowers.

Pints for a Purpose: Call for 2012-2013 Applications

We’ve just completed the final round for our first year of Pints for a Purpose, our brewery’s latest version of our long-standing beer sales donation program. Now, we’re getting geared up for our next round spanning Fall 2012- Spring 2013, and accepting applications now through August 31st.

We’re happy to announce we’ve raised $1500 for local non-profits since the program began! Through this endeavor, we’ve donated a portion of specialty beer sales to five organizations in the Rogue Valley:

  • Mt. Ashland Give a Kid a Lift – seeking to give the opportunity for all kids to learn to ski or snowboard regardless of economic or physical challenges.
  • Ashland Independent Film Festival – focusing on presenting and growing independent film through an annual film festival, as well as cultural and educational events held throughout the year.
  • Rogue Valley Farm to School – educating children about our food system through hands-on farm and garden programs, and by increasing local foods in school meals.
  • Peace House – promoting non violence, public advocacy and civil action.
  • Bee Girl – preserving honeybees, beekeepers, and food resources by providing outreach, education, support, and mentorship for beekeepers and communities.     

This year we hope to welcome many more non-profits in Southern Oregon to be a part of Pints for a Purpose at Standing Stone. To qualify, we look for organizations with missions that align with our own, including enhancing environmental sustainability, supporting local food, providing education and involving our community. 

To apply, non-profit groups should fill out our form online on our Donations page.  Guidelines for recipients are as follows:

  • Recipients must be a registered 501c3 nonprofit
  • The nonprofit’s work must align with our mission to enhance environmental sustainability, local food, education and/or community.
  • Recipients must be locally based and benefit our community
  • We will not choose the same organization two years in a row to ensure we can benefit a wider range of relevant, worthy causes. Please apply only if you haven’t received funding from this program in the past year.
  • Recipients must be able and willing to promote the program and attend the kickoff to support their fundraising success.

With Pints for a Purpose, chosen nonprofits get 25 cents for every pint sold for three weeks. We also hold kickoff parties at our restaurant and brewery where we offer the opportunity for the organization to receive up to $1 per pint if over 50 pints are sold.

Here’s a little background on how it all began: All of our donation recipients applied last summer after we unveiled this refreshed twist on our previous donation program. After the applications were in, our staff of over 60 employees voted from the list for each round’s benefitting organization.

Thank you to all our recipients so far who have shown the energy and enthusiasm to make this program a success in its first year! And thank you to all our guests who have supported Pints for a Purpose through enjoying a pint of our specialty brews. Keep an eye out for our next round of benefiting beer coming soon, and join us in celebrating the great efforts of community organizations in our area.

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

Pints for a Purpose Benefits Bee Girl – Kick Off 6/25

We’re thrilled to announce some buzz-worthy news: our next Pints for a Purpose recipient is Bee Girl. This non-profit’s mission is to preserve honeybee populations, beekeepers and food resources through outreach, education and mentorship.

Through Pints for a Purpose, Bee Girl will receive a portion of sales from every pint of specialty beer sold for three weeks, from June 25th through July 15th. This occasion, we’ve appropriately named the specialty beer Pints for a Purpose Ale. This brew will boast golden honey color, cracker-like aroma and a crisp, lightly hoppy finish. Its perfect for enjoying on a warm day outside with the plants our local bees help pollinate.

To sweeten the deal, we’re holding a kick-off party Monday, June 25th from 5-9pm. During that time, we’ll donate 50 cents per pint of specialty beer sold to Bee Girl, for up to 50 pints. If we sell more than 50 pints of the brew, we’ll donate $1.00 per beer to Bee Girl, doubling their donation for the evening. It’s a great opportunity to enjoy a seasonal craft beer while supporting an important local cause!

This employee-chosen organization to receive donations from Standing Stone couldn’t have been picked at a better time, as this week is National Pollinator Week. Across the country, communities are recognizing and celebrating the valuable ecosystem services provided by pollinating bees, as well as birds, butterflies, bats and other insects. We’re delighted to join the festivities by benefiting a local cause that works to spread the word about the positive impact to our environment and our taste buds honeybees provide.

More about Bee Girl: This organization offers community classes, private consultations and classroom visits to educate grown-ups and kids alike about the history, biology and culture of bees. Founder Sarah Red-Laird offers a helpful list of five things anyone can do to help your local bee population.

1. Buy honey and other bee products like pollen and propolis locally. Not only will you be supporting your local economy, you can meet your beekeepers and ask them about the honey.

2. Plant a pollinator garden. Dandelions are one plant in particular bees love in the springtime. And stay away from pesticides, as many may not have bee warnings on the labels.

3. Eat more organic food. By eating foods that are grown without the use of pesticides (that will harms bees), you are directly voting for good food production practices.

4. Write to your lawmakers and support public policy that supports our honey bees, and their pollinator cousins. Sign the petition for the Highways BEE Act.

5. KEEP BEES! You can make a home in your backyard, garden, farm or rooftop, and Bee Girl has lots of resources to get you started.

This round of Pints for a Purpose comes at a great time as we welcome our own bees to our Standing Stone Farm. We have four boxes full of buzzing pollinators happily making honey for our restaurant and pollinating plants on the land, created under the guidance of Bee Girl, of course. Stay tuned for news of our first batch of spun honey coming to the restaurant soon, sure to appear in dishes on our Specials Board. Right now, in recognition of Pollinator Week, we’re featuring Milk and Honey Ale Ice Cream with Wild Bee Honey and Lavendar Glaze and garnished with Zunni Farms Pollen and Blackberries – a sweet, locally inspired treat!

Be sure to stop in for this upcoming round of Pints for a Purpose to support Bee Girl! Southern Oregon’s honeybees will thank you.

By in Events 0

Summer Music on the Patio Returns, July 1st – September 30th

Every summer we look forward to the start of our Summer Music on the Patio series, featuring local duos and trios playing a range of musical styles from around the globe. From jazz to funk, flamenco to django, we’re adding Southern Oregon talent to our summer menu for our customers to enjoy outside with warm weather, good food and fresh brews. Every Sunday, July through September, we welcome a different group to play from 3-5pm.

Here’s the line-up for this year’s Summer Music on the Patio:

July 1st – Gayle Wilson Trio

Rambunctious, sweet and fiery… this is the best of American jazz. Gayle (vocals, harmonica and melodian) is joined by Dal Carver (piano) and Jeff Addicott (bass). Band website

July 8th – Paul Schmeling Trio

Paul Schmeling (sax), Michael Barth (bass), Tim Church (guitar) and Danielle Kelly (vocals) – this group delivers jazz standards with a pop and blues flare. Band video

July 15th – Dan Fellman and Grant Ruiz

Dan and Grant blend the passionate, driving rhythms of Spanish flamenco with the stirring feel of Latin jazz.

July 22nd – Lincoln Trio

Lincoln Zeve (sax, harmonica and vocals), Donnie Yance (bass) and Jeff Kloetzel (guitar and vocals) will deliver their driving groove of pop funk, soul, jazz and classic rock of the 70’s and 80’s. Band website

July 29th – Fox Fire Trio

The legendary Foxfire players, Bob Evoniuk, Jeff Jones and Glenn Freese, make up this powerful trio performing unique bluegrass arrangements with a modern twist. Band website

Aug 5th – Quartet of Two

Comprised of Justin Wade (guitar) and Dennis Freese (woodwinds/vocals), Quartet of Two will demonstrate that Depression Era music is anything but depressing as they bring the Great American Songbook to life.

Aug 12th – Generation Jones

The father and son duet of Jeffery and Julian Jones perform a tasty mix of acoustic music flavored with the Celtic traditions, with guitar, fiddle and vocals. Rounding off the father-son team is Glenn Freese on hammered dulcimer. Band website

Aug 19th – The Polmatnov Conspiracy

Musicians Thor Polson (piano), Chris Mathews (drums) and Clem Novak (Bass) deliver a tight, sweet jazz sound from the Great American Songbook.  The Polmatnov Conspiracy performs material from great composers like Berlin, Gershwin, Mercer, Porter and Mancini. 3-5pm

Aug 26th – Crossroads 

Pat O’Scannell, Brian Freeman and Kevin Carr comprise the dynamic trio that fuses the traditional hearts of Scottish and Irish music. Band website

Sept 2nd – Left Trio

Dobro and lap steel player Bob Evoniuk, bassist Greg Frederick and singer/songwriter/guitarist Bret Levick combine forces to present compelling, original songs and creative covers from the American rock catalogue.

Sept 9th – Duo Flamenco

The dynamic twosome: Grant Ruiz (vocals and guitar) and Terry Longshore (cajon box drum) take their audience on a journey through mountain plateaus of Andalucía – the colorful province of southern Spain. Band website

Sept 16th – Wilson-Rubaloff Trio

The spirited husband and wife team of musicians, Gayle Wilson (vocals) and George Rubaloff (vocals and guitar), put their own musical spin on popular jazz tunes of the 1930’s and ’40’s. The lively and fun Peter Spring will join in on upright bass. Band website

Sept 23rd – Generation Jones

The father and son duet of Jeffery and Julian Jones return to perform more acoustic music flavored with the Celtic traditions. They’ll once again be joined by Glenn Freese on hammered dulcimer. Band website

Sept 30th – Djangoholics

Formerly Back Porch Swing of Ashland, this trio is comprised of George Rubaloff (rhythm guitar and vocals), Dan Fellman (lead guitar) and Jeff Addicott (bass). This acoustic string trio plays music composed by legendary guitarist Django Reinhardt, along with vintage jazz tunes of the 20’s, 30’s and 40’s. Band website

Be sure to click the links for the bands with webpages to learn more about their musical philosophies and band members, hear some samples or see where else they might be playing in the valley. You can also view our summer music schedule on our events page. Be sure to mark your calendars with your favorite shows, and come down to enjoy relaxing afternoons of brews, views and tunes while the season lasts.

By in Events 0

Sneak Peek into Cycle Sojourner and Interview with the Author

This Thursday, June 7th, at 5:30 pm we’re welcoming author Ellee Thalheimer to launch her new book, Cycle Sojourner: A Guide to the Best Multi-Day Bike Touring in Oregon. Many of us here are frequent two-wheeled commuters with our Standing Stone bikes, and we thought this was a great opportunity to bring cycle touring tips and information to the brewery, for employees and community members alike to enjoy.

We asked the author to give us a sneak peek into Cycle Sojourner and tell us about her passion for cycling around the state.

What are the greatest benefits of bike touring?

There are so many reasons I love bike touring! Independent adventure is one reason – it’s the opposite of a passage vacation. The exercise aspect gives great endorphin highs, and, rather than the drained exhausted feeling you might get from traveling, you experience an invigorated exhausted feeling, which is a wonderful reward. When bike touring, there’s also more opportunity to talk with people. Other travelers and folks along the way are generally really interested in chatting with you and learning about what you’re doing. It makes for a rich social experience with people who may not otherwise start a conversation with you.

Why a book about bike touring?

Planning you own cycling tour can get kind of time intensive. It definitely takes more preparation than motor traveling, although once you do a tour you get it down pretty fast. This book is intended as a tool so people don’t have to spend as much time with logistics and can use it as a reference. We’ve gone through all the dirty work, learning about routes, road conditions, mileage, and elevation so cyclist can better prepare. I also believe we’re hurtling ourselves forward to being the best cycling state in the country. I found it incongruent that there’s not a lot of information out there for bike touring – Oregon hasn’t featured a book like this until right now. After receiving grants from Cycle Oregon and Travel Oregon we launched the project.

Where was your first Oregon Bike Tour?

My first tour in Oregon was actually my first tour ever, and I rode from Astoria to San Francisco with my father. I’ve found the coast is a popular and frequented route for bike tourists, but I also think some of the best cycling in the state is in Southern Oregon, though I have favorites all over the state. In my opinion, Crater Lake features some of the best routes in the region, if not the country. There are lots of really cool service roads and logging roads, and the views at Crater Lake National Park can’t be beat.

Tell us about your next project, Hop in the Saddle, pairing cycling and breweries in a Portland guide.

My editor is a beer and food writer. We were talking about including a snippet in Cycle Sojourner with a Portland brewery guide and found it was a whole other project all by itself. We kept going back to the idea and finally said, “Let’s make it happen!” Beer and bikes always seem to go together – people get super excited. So we chose to do the book, which you can expect to see in November. It’s full of easy routes in all the neighborhoods of Portland, with extended routes available if the reader wants a real cycling workout. The city has an amazing biking infrastructure and world-class craft breweries. With five to six stops in each neighborhood, the book includes easy routes, bike parking, and quick reviews of the brewpubs. It is 100% supporting local – businesses, breweries, and sustainable tourism.

Thanks Ellee! Cycle Sojourner is launching in Ashland, OR just in time before Cycle Oregon comes to the Rogue Valley for a two-day stay, September 12-14. This state-wide cycling tour rolls 2,000+ people all around the state, and we’re thrilled to welcome these outdoor enthusiasts to our area and show them around.

Grab you bike, come down to meet the author and pick up a copy of the book while you’re here to learn about great biking routes right in our regional backyard.