Standing Stone Brewing Company

Author: huntleyr

Saturday Open House: Learn About Employment Opportunities and Peek Behind the Scenes

We enjoy sharing stories with our guests about the things we love. Our greatest passions span craft brewing, quality and creative cuisine, environmental stewardship and our community, and we’re always striving to expand our knowledge and do more. For those who share our enthusiasm and want to learn more about our business, or who want to join our team as employees, we’re hosting an Open House every Saturday morning at 11 AM.

During Open House, our Hiring Team will lead a tour for interested community members and prospective employees through our building – from the restaurant, to the brewery, through the kitchen and outside to our waste management area. Our team will cover a range of topics, including our farm project, zero waste initiatives, job descriptions, bike program, employee benefits, the remodel of the historic building next door, our mission and more. The goal is to offer as much information about Standing Stone as we can, so attendees can get a bigger picture of our overall operations, and interested job applicants can determine if our brewpub is the perfect match with what they’re looking for.

For the last two years our hiring team has hosted an orientation for inquiring Standing Stone applicants on Saturday mornings. Through this face-to-face process, we’ve welcomed a number of great people to our staff who share our same passions. In fact, we’ve brought on several people who’ve created their own positions at Standing Stone because they have an area of expertise to offer and a desire to contribute new ideas. With the new Open House, we hope to continue to meet these fabulous additions to our team, while opening our doors to other folks interested in learning more about our operations at the same time.

If you’d simply enjoy taking a guided walk around the building and learning more about what we do and what drives us, please just stop on in! If you’re interested in applying for a position at Standing Stone, please bring a resume and fill out an application, available on-site or online.

We’re excited to meet new people, see long-standing friends and continue building our team at our weekly Open House. Come stop by and we’ll show you around!

By in Brewery & Beer, Events 0

SAVORing Standing Stone in Washington, D.C.: Our Second Trip to the Beer and Food Extravaganza

Photo: Brewers Association

We’re proud to announce that for the second year in a row, we’ve been chosen to showcase our beer at SAVOR: An American Craft Beer and Food Experience. Organized by the Brewers Association, which describes the gathering as “the nation’s premier beer and food pairing event,” SAVOR will be held June 8-9 at the National Building Museum in Washington D.C.

A total of 160 craft brewers entered a lottery to participate in this year’s coveted affair, and Standing Stone is one of just 74 breweries chosen! Last year, we were joined by Caldera Brewery in representing Oregon on the national stage. This year, we’ll be joined by Oakshire Brewing and Ninkasi Brewing Company of Eugene, and Deschutes Brewery of Bend to showcase our state’s contribution to the craft beer world.

At SAVOR, guests will sample breweries’ prized ales and lagers paired with sweet and savory fare. Attendees will also have the opportunity to attend educational classes and private tasting salons, enhancing an in-depth learning and tasting experience.

Our own brewmaster, Larry Chase, will be pouring and speaking for the occasion. Here’s what he’ll be serving up:

Double IPA: This customer favorite boasts light copper color and a medium body. Unfiltered and dry hopped twice, this ale has an intense floral and fruity aroma, spicy flavor and bitterness. 7.7% abv. The hoppy and dry characteristics make this ale perfect for pairing with Asparagus and Mushroom Tart with Fontina.

Noble Stout: Brewed with 100 pounds of oats to provide a silky smooth mouthfeel, then hit with a healthy dose of Noble Coffee Roaster’s Mokha Java Blend, this is a rich, black beer with great local flavor. Its espresso and chocolate nuances complement the Butterscotch Cheesecake matched for its pairing.

We’re also sending our Beer and Food Pairing Team, Danielle Amarotico, Ashley Nunes, Melza Quinn and Meg Dias. They plan to bring back new and exciting pairing ideas to try here at the restaurant, so be on the lookout on our specials board for upcoming perfect matches.

Photo: Eddie Arrossi

This year, we have the additional honor of being hand-picked to serve brews for one of the event’s private tasting salons, where select ticket holders get the opportunity to meet and interact with brewmasters in a more intimate setting. Just for the occasion, we brewed a new specialty beer made entirely with ingredients from Oregon – Backyard Brew. Come in and check it out at the restaurant while it lasts, and see what folks across the country will be savoring! We’ll present at the salon along with Matt Van Wyk of Oakshire Brewing, and talk about beer flavor, ingredients, and how to create perfect pairings with cheeses from Rogue Creamery of Central Point, OR.

If you’re one of the lucky ticket holders to this sold-out event, we toast your good fortune and we hope to see you there! If you’re in Ashland, come in a savor a pairing of your own. We have all the brews we’re featuring across the country on tap here at the brewpub, and we recommend trying them with Rogue Creamery Blue Cheese and Stout Cheddar for a true SAVOR experience. Or ask your server or bartender for pairing suggestions with other menu items. We’ll make a call to the capital for guidance if we need to.

By in Brewery & Beer, Events 1

Latest Specialty Beer: Backyard Brew

With summer approaching quickly and local farms bustling with crops, we’re digging the opportunity to showcase our state’s excellent harvests in a seasonal beer: Backyard Brew. This ale is crafted with 100% Oregon-grown ingredients, and showcases a few of our favorite farms right here in our own regional backyard.

We’re tapping this specialty ale on Wednesday, May 16th at 6 PM in honor of American Craft Beer Week. This nationwide celebration shines the spotlight on the entire craft brewing community, and we’re joining the fun with events all week long. We’ve invited Ashland Mayor John Stromberg to read the Proclamation of Beer Independence and be our guest to tap this new specialty beer. Check out our event calendar for more info about happenings throughout the week.

We’re also thrilled to bring this ale with us across the country to Washington D.C. for SAVOR: A Craft Beer and Food Pairing Experience. This weekend-long, sold-out event features a handful of breweries from across the U.S. to pour craft brews that perfectly pair with select culinary creations. We’ve been chosen to feature the Backyard Brew at one of the private tasting salons, where our brewmaster, Larry Chase, will speak about beer ingredients and flavors, and pair our ales with cheeses from award-winning Rogue Creamery of Central Point, OR.

About Backyard Brew

This Oregon-bred beer is modeled after farmhouse ales of Belgium, where historically farms brewed beer with the ingredients that were readily available. Gold with a white haze, bubblegum aroma provided by a Belgian wheat yeast, and lots of spiciness in the flavor with some hints of anise and a tinge of smokiness.  Dry finish with a lingering bitterness.  5.7% abv

Ingredients

  • Oregon Select Malt (Klamath Basin)
  • Yamhill Variety White Wheat-unmalted (Dunbar Farms, Medford)
  • Maple Blackberry Honey (Wild Bee Honey Farm, Eagle Point)
  • Nugget Hops (Willamette Valley)
  • Organic Liberty Hops (Willamette Valley)
  • Corriander (Dunbar Farms, Medford)
  • Belgian Wheat Yeast (Wyeast, Odell)

Pairing Suggestions

The spicy and fruity qualities in this beer pair well with like flavors in food, and the seasonality of its ingredients make this a fun beer to match with other seasonal produce.  We recommend visiting your local farmers market and browsing fresh, wheaty breads and creamy cheeses, too. For added fun, try tasting an apple or plum and see if you can pull those same flavors from the beer, or bubblegum to match the hoppy aroma. Here are our pairing suggestions from our menu:

  • Pretzel with Marionberry Mustard
  • Calamari
  • Black Bean Hummus Plate
  • Spicy Thai Curry
  • Artichokes – from our Specials Board

We think the best way to enjoy the Backyard Brew is, of course, outside! Come order a pint to enjoy with the view of the hills from our back patio.  Or, take some to-go and relax in your own backyard. The Growers and Crafters Market is in full swing outside our front doors on Saturday mornings, so stop by to stock up on fresh finds from your favorite local producers before or after coming in, and raise a glass in honor of their efforts.

By in Food, Restaurant & Menu 1

Morning Lovers Rejoice! Standing Stone Breakfast Returns and Expands May 5th

It’s officially springtime in Southern Oregon, and with its arrival comes the return of breakfast at Standing Stone! We start serving scrumptious morning meals this year on May 5th, matching the beginning date for the Saturday Growers and Crafters Market in Ashland, OR.

Last year, we launched our first-ever breakfast service to coincide with the Growers and Crafters Market’s new weekend location – downtown on Oak St, right in front of Standing Stone. With fresh produce right outside our front door, we couldn’t possibly miss out on the opportunity to whip up locally inspired breakfast meals and beverages to match.

This year, we’re expanding this well-received offering by serving breakfast starting at 8am on both Saturdays and Sundays, celebrating morning meals all weekend long. Breakfast will be available until 2pm, with our lunch and dinner menu items available from 11:30am. Even better, breakfast will continue after the Saturday market season ends. We’ll be serving breakfast year-round!

With the Standing Stone Farm Project well under way and our chickens happily laying, we’ll feature pasture-raised eggs from our farm on Eagle Mill Rd. As the planting and growing season continues in Southern Oregon, we’ll also use a variety of herbs and veggies from our rooftop garden and the market in quiches, omelets, scrambles, scones and more.

Of course, we won’t forget the breakfast beverages, too. We have our Noble Coffee Stout on tap, which combines our Oatmeal Stout with a generous kick of Noble Coffee Roaster’s Mokha Java blend. Or, try a lighter beer to perfectly pair with your morning pastry. We also have an espresso bar featuring Noble Coffee’s World Tour roast. For breakfast-lovers of all ages, fresh-squeezed Orange Juice is always available, as is organic Apple Cider and Cherry or Ginger Lemonade.

Here’s a sneak peek at our breakfast menu, with lots of weekly specials to come, too. We also have kids’ options available and lots of great sides to make a perfect breakfast plate.:

Two Pasture-Raised Eggs with Toast and Marionberry Jam
Chilaquiles with Blue Corn Chips
Quiche of the Day
Oregon Coast Shrimp and Crab Cake Benedict
Salmon Omelette

*All above served with Homefries

Buckwheat Pancakes
Oatmeal Molasses French Toast
Breakfast Burrito

Be sure to stop by for breakfast and the Growers and Crafters Market on Saturday, and check us out on Sundays, too. Just like our craft beer and terrific lunch and dinner offerings, breakfast is here to enjoy year-round.

By in Brewery & Beer 0

Latest Specialty Beer: Pacific Crest Ale

Southern Oregon is known for teeming with beautiful hiking trails, including a portion of the famous Pacific Crest Trail (PCT). We’ve named our latest specialty beer in honor of this famed West coast feature that brings visitors to Ashland, OR all spring and summer long: Pacific Crest Ale.

About the trail

The 2,650 mile path runs from the Mexican to the Canadian border, traversing California, Oregon and Washington. Locally, the trail passes right by Pilot Rock, the natural landmark Standing Stone is named for. Hikers who complete the trail brave 60 major mountain passes, visit seven national parks and pass by more than 1,000 lakes along the way. Some choose to complete the entire trail in one long season, while others chip away at hiking portions of the trail over the course of a life-time. To find out more about the route, plan a hike, or learn about donating time or funds for trail upkeep, you can visit the Pacific Crest Trail Association website.

About the ale

The Pacific Crest Ale is perfect for those coming off the PCT or any of our fabulous local trails. This is our lightest beer on tap, in many respects, and just right for cooling down on a warm, sunny day. With a light golden color and medium-light body, this ale gives a biscuit aroma and bready taste with a clean, crisp finish. The hops are very light in this beer, which lets the malt shine through. 4.6% abv

Malt

  • Organic Pilsner
  • Briess Bonlander (a Munich-style malt)
  • Acidulated

Hops

  • Nugget = Bittering
  • Willamette = Aroma

Pairing suggestions

Because of this beer’s light body and flavor characteristics, we suggest pairing it with equally mild and refreshing foods, such as the Sea Scallop and Spinach Salad from our menu. The maltiness also complements bready foods, like grilled cheese sandwiches or crackers – a pairing that you can take with you on the trail. We like matching it with our house Pretzel with Marionberry Mustard at the restaurant. Finally, the lack of hop bitterness and presence of malt accents will help tame spicy dishes, if that’s what you’re looking for. Try an order of our Buffalo Wings, and sip this beer in between bites to cool the heat.

With all this sunny, spring weather we’re enjoying, we can’t think of a better brew to savor outside. Grab a pint and relax on our back patio, or take a liter or half-gallon to-go and reward yourself after long day of hiking.

Pilot Rock photo: M.A. Schweisguth

Photo and Video Recap: Rogue Valley Farm Tour with Joel Salatin

We want to share some photos and a video from our memorable afternoon last month with author, lecturer and holistic farmer, Joel Salatin. Joel came to the Rogue Valley in March for a full weekend of tours and presentations on sustainable farming and eating, and the 2012 Rogue Valley Farm Faire.

The Jackson County Local Action Coalition (JCLAC) organized the multi-day affair, and we were thrilled to be a part of Saturday’s Rogue Valley Farm Tour 2012, with our friends at Valley View Beef.

After a fresh, local lunch in Valley View’s barn, we spent the afternoon with Joel and 60 other guests strolling the acres of our farmland on Eagle Mill Rd. in Ashland, OR. Our farm manager, Brandon Schilling, led the tour of our multi-species intensive grazing operation, where our cows, goats and chickens rotate across different sections of pasture. Joel joined in with guidance and input for sustainable agriculture strategies. We also visited our compost site on the farm, where we’re turning pre- and post-consumer food waste from our restaurant kitchen into nutrient rich soil.

The Mail Tribune/Daily Tidings joined us and took video of the Standing Stone portion of the tour, which you can view here for a recap and to learn more about our farm project.

We want to thank everyone who joined us for the full day of learning and touring, even with cold rain and wind leading us to thoughts of warm indoors.

If you’re interested in learning more about local food and farms and earth-friendly living, be sure to stop by Rogue Valley Earth Day at the ScienceWorks museum this Saturday, April 21st in Ashland, OR. There will be informational and educational talks, exhibits and entertainment for the whole family, 11-4pm. Stay tuned for more info coming soon!

By in Community, Events 1

Sample Fine Art, Wine and Food at A Taste of Ashland, 4/28-29

Springtime is upon us in Southern Oregon, and festivals and happenings are popping up all over our region. Every year we look forward to A Taste of Ashland, a weekend-long event celebrating local fine art and fare. This year, the festival will run from Noon-4pm on April 28th and 29th, with 17 galleries hosting art, food and wine.

This annual extravaganza benefits the Ashland Gallery Association, which works to support artists in our community. A Taste of Ashland also shines the spotlight on local restaurants, wineries, artisan food and breweries by inviting chefs, winemakers, fine food purveyors and craft brewers to create sensational pairings at each stop on the festival map. Here’s what you’ll savor:

17 Galleries
20 Wineries
23 Restaurants (including brewpubs like us) and artisan food purveyors

Participants stroll from gallery to gallery, all within walking distance in and around the downtown area (there’s also a free shuttle available for those who might need to kick up their feet throughout the day). Each gallery features fine artwork, wine tastings and culinary samples to create one great sensory experience! Tickets are available for either Saturday or Sunday, or all weekend long.

This year, Standing Stone is happy to serve up tasty fare right next door at Hanson Howard Gallery. The long-time Ashland gallery moved to our neighborhood last fall when we did a remodel on a historic building on our block. With the fresh renovation and new neighbors, we think the store front has never looked better, and we’re thrilled to have this great display of contemporary artists so close to our restaurant and brewery.

We’re also excited to be paired up with Weisingers of Ashland, which is another long-time local landmark. The winemakers offer regional varietals and innovative blends, and we’ll be pairing fare from our kitchen to match up with their pours. With past food samplings like Goat Cheese and Spinach Fondue and Lamb Kafta, we’re confident that our Chef Eric Bell will come up with more palate-pleasing goodies for this year’s celebration.

If you feel the need to stop and rest during the day, come in and enjoy a meal and pint to refresh before going back out and hitting the pavement. Tickets are available online and at several local studios. Visit the A Taste of Ashland website for more information and details about participating businesses and sponsors. Come out and treat yourself to a day (or weekend) of fun!

By in Sustainability 1

Meet Our New Electric Motorcycle

Co-owner Alex Amarotico on Standing Stone's new Enertia (photo: R. Koning)

At Standing Stone, we’re big fans of cleaner transportation. Our brewpub proudly maintains a fleet of over 40 commuter bicycles that employees use to travel to and from work, and we have a bike parking hub right outside our front door. Over 50 percent of our employees use some form of environmentally preferable transportation to get around, including pedal-power, walking, public transit and carpooling.

Now, we’re happy to welcome another mode of transportation with a smaller eco-footprint to our business – an electric motorcycle from Ashland, OR-based Brammo.

Our new Brammo Enertia bike provides us with zero-emission transportation around town and back and forth to our Standing Stone Farm. We can easily carry small tools and cartons of farm eggs with this pint-sized vehicle – a task that has typically required use of a larger, motorized vehicle.

ABOUT BRAMMO AND THE ENERTIA

Brammo designs and develops battery-powered electric motorcycles. The Ashland business has won national and international awards and recognition for their electric-powered transportation. We feel fortunate to be neighbors with this progressive company right here in Southern Oregon!

A fleet of Brammo electric bikes turning onto Oak St. in Ashland (photo: Brammo.com)

Brammo’s Enertia is one of the most popular electric motorbikes in the country. Its battery gives the bike a range of up to 40 miles on a single full charge. This is the equivalent of about 13 round trips to and from our farmland, 1.5 miles away from our restaurant and brewery. Recharging the battery takes approximately 4 hours, and is done by plugging the bike into a regular electrical outlet. With a maximum speed of 60 MPH, this is a perfect vehicle to get us all around the Rogue Valley on zero petroleum.

We’re always excited to find ways to increase the use of lower-eco-impact transit, and we encourage you to learn more and join us! Rogue Valley residents can get more information through websites like Go Rogue Valley, which promotes commuting options like biking, walking, jogging, and more, and organizes local events and resources. Rogue Valley Transportation District (RVTD) has routes all across the Valley, with evening and Saturday bus service beginning in April 2012, creating more public transportation opportunities. RVTD also offers biking tips, has bicycle racks on each bus, and offers ride sharing resources.

If you live elsewhere, look for local public transit, ride-share, bicycling and walking resources to get you going. There are lots of options wherever you are, so learn about and go with what works best for you!

By in Brewery & Beer, Events, Food 0

Check Out the 8th Annual Oregon Cheese Festival 3/17 (and Cheese and Beer Pairing Ideas, Too)

We invite craft cheese and craft beer fans alike to check out the 8th Annual Oregon Cheese Festival this Saturday, March 17th from 10am-5pm at Rogue Creamery in Central Point, OR. Put on by the Oregon Cheese Guild, this delicious event will highlight cheese makers from across the state, and present classic wine and beer pairings to complete the tasting experience.

Like independently brewed craft beer, craft cheese is worth seeking out, and Oregon has some of the best. The multiple-award-winning Rogue Creamery has long been known for their Rogue River Blue, which has won national awards and international recognition. They’re also committed to sustainable farming and business to the core, which makes their products even better, we think.

We like to feature Goat Cheese from Mama Terra Micro Creamery and Pholia Farms, both from Southern Oregon, on our restaurant’s specials board in pizzas and grilled sandwiches. Our chef has even decided to join the fun, bringing cheese making in our own kitchen with crafting Queso Fresco.

Standing Stone is sending along a few ales to the festival to savor through a free class, “Tasty Beers and Fabulous Cheeses: Classic Flavor Partners,” lead by Ginger Johnson of Women Enjoying Beer. Regional wineries and other Southern Oregon breweries are lined up to participate, too, so you won’t want to miss out on this opportunity to try local, artisanal fare from some the best our state has to offer.

A BIT ABOUT BEER AND CHEESE PAIRING

Several of beer’s key characteristics make it an excellent choice to pair with tasty, crafted cheeses. Hop bitterness, roasted flavors, and carbonation are all characteristics that can enhance a pairing experience. Bitterness and carbonation are helpful to cleanse and refresh the palate between savory bites of rich cheese. Toastiness that comes from roasted malt is also a classic beer attribute that complements cheese’s velvety mouthfeel (think grilled cheese sandwiches on toasted bread…mmm). As with other food and beer pairings, intensities are important to match, too. Heavier, stronger cheeses pair best with full-bodied, robust beers, and lighter flavors and mouthfeel should be matched up as well.

Inspired by the Cheese Festival’s pairing suggestions, we came up with a few yummy cheese and beer coupling ideas of our own, featuring our own Standing Stone brews and cheese varieties we typically feature on our menu and specials board.

Double IPA – Blue Cheese

Hefewiezen – Fresh Mozzarella

Oatmeal Stout – Sharp Cheddar

I Love Oregon Ale – Queso Fresco

Amber Ale – Chevre (Goat Cheese)

Dive in to these tasty partnerships at our restaurant or at home, with beer to go. And you’re sure to get more ideas at the Cheese Festival this Saturday. Savor the great craft beer and craft cheeses of our region, and invite others to do the same! Getting friends together over cheese and beer is our idea of a great weekend.

By in Brewery & Beer 0

Latest Specialty Beer: Return of Hop Night

Back by popular demand (and the fervent requests of Standing Stone employees), Hop Night makes its return to our specialty beer menu! This Pacific Northwest style creation has been a staff favorite since its birth last year, and its big, rich flavor and body make it a great brew to bring back during the chilly winter months.

Also called Black IPA or India Black Ale, early pioneers of this beer style prefer the name Cascadian Dark Ale, as it features our region’s signature Cascade hop varietal. Characteristics typical of this brew include a piney, citrusy aroma from Cascadian hops, toasted malt flavors and a semi-dry finish. In recent years, the beer’s national popularity has grown, and The Brewers Association recognized it as a style for the first time at the 2010 Great American Beer Festival.

About Hop Night

This microbrew is as dark as night with a light tan head of foam. Before you imbibe, take in its savory aroma to prime your palate. You’ll enjoy a big, full mouthfeel, roasted malt flavor, and a strong finish of hop bitterness to top off the experience. 7.3% abv

Malt

• Organic Two-Row

• Organic Crystal 60

• Organic Carapils

• Blackprinz

• Midnight Wheat

Hops

• Bittering = Apollo

• Aroma/Flavor = Cascade, Goldings, Liberty

• Dry Hop = Centennial, from the Applegate Valley, OR

Food Pairings

Hop Night has a big, robust, strong character. Naturally, this beer pairs best with foods that can stand up to its hearty nature. During the winter months, we think rich, comfort food is the best pick for the job. Here are some menu items that can complement its qualities and leave your taste buds perfectly pleased:

  • Spicy Barbequed Chick Pizza
  • Black Bean Chilli
  • Standing Stone Cheese Burger
  • Charbroiled 5-Spiced Teriyaki Ribs
  • Italian Sausage Linguini

Stop by to enjoy a pint of Hop Night while it lasts! It’s a great way to savor and celebrate the Northwest’s passion around brewing, and our region’s contribution to the greater craft beer world.