Standing Stone Brewing Company

Ashland Oregon

With the Changing Season Comes SSBC’s New Winter Menu!

Showcasing our own One Mile Farm, as well as locally owned farms and purveyors, our Winter Menu is sure to please!

Our new menu items contain fresh, vibrant ingredients that are farm-to-table in every sense of the phrase.  Some of the house-made ingredients in our new menu items include kimchi, Tempest IPA BBQ sauce, Gochujang BBQ sauce, French onion beef broth from the bones of our cows and a vanilla & marionberry vinaigrette, to name a few. * As always, we offer gluten-free options to include pizza dough and burger buns.

 

Fall Ratatouilli

 

Pear & Beet Salad

 

SSBC Bean Burger

 

One Mile Farm Korean Burger

 

Roasted Pear & Chevre Pizza

When you choose to dine at Standing Stone Brewing Company, you’re not only supporting our mission of sustainability and environmental awareness, but you’re also giving your support to the local economy. And for that, we sincerely thank you!

Be sure to check out our weekly specials as well; they change every Thursday, and bring variety and creativity to your dining experience.

For a detailed description of these items, as well as to view the rest of our menu, please click the following link: https://www.standingstonebrewing.com/menu/

 

 

 

 

 

 

 

 

 

 

2018-2019 Season of Giving – Pints for a Purpose

At Standing Stone, we work to operate our restaurant and brewery in a way that protects and restores the environment, and supports the health and happiness of our community, guests and employees.” This is our mission statement, and it influences our business practices and our commitment to social responsibility.

One example of this is Pints for a Purpose, Standing Stone Brewing Company’s (SSBC) annual “season of giving” program.  Once a month on a Tuesday evening, from November through March, SSBC hosts a Rogue Valley non-profit organization; these participating groups are selected by Standing Stone employees.   Each of these chosen organizations work locally to contribute to many of the same core values and concerns of our business, our staff and our clientele: education, environmental sustainability, community and local food production.

The way it works? Each organization invites its staff, volunteers, friends and supporters to come down to Standing Stone on its particular benefit night for libations, refreshments and camaraderie.  SSBC donates $2 for each pint of beer sold that evening to the participating organization.   Last year, we raised over $2,000 for these local non-profits.

Pints for a Purpose is a win-win arrangement; Standing Stone has the opportunity to host a lively, fun-filled evening for our community and friends, the benefiting groups receive publicity, networking opportunities and much-needed funding, and guests enjoy fabulous food, company and the joy of drinking beer for a good cause.

Past Benefit Night for a Local Cause

This year’s Pints For a Purpose beneficiaries are:

The Bee Girl Organization – Tuesday November 27

https://www.beegirl.org/

Planned Parenthood of Southwestern Oregon – Tuesday, December 11

https://www.plannedparenthood.org/planned-parenthood-southwestern-oregon

Rogue Valley Mountain Bike Association – Tuesday, January 8

http://rvmba.org/

The Children’s Advocacy Center – Tuesday, February 12

https://cacjc.org/

Equamore Foundation – Tuesday, March 12

http://www.equamore.org/

So, be sure to mark your calendars.  Invite your friends. Plan to come out for Pints for a Purpose and drink beer (responsibly, of course!) for a great cause.

 

Standing Stone Set to Participate in 12th Annual Ashland Culinary Festival

The Ashland Culinary Festival is a yearly event that brings together some of the Valley’s biggest names in the Industry to celebrate Southern Oregon’s bounty of food, drink, talent and creativity.  Career chefs, aspiring junior chefs, “foodies,’ local vendors and the general public all congregate at the Ashland Hills Hotel and Suites for one weekend of cut throat competition in which 12 outstanding local chefs, and their respective sous chefs, compete for the title of “Top Chef.”

Guests will sip, sample and explore the over 30 vendors offering local wines, brews, spirits, food and culinary themed products from around the Rogue Valley. Last year’s Festival saw over 1,500 tickets sold, and this year is projected to be even bigger.  Standing Stone is incredibly proud to enter the competition with our Executive Chef, Raider Babcock representing the brew pub along with Sous Chef Jeff Hunt by his side. With a combined total of 40 years culinary experience, they are both ready to put their best knife forward when it comes to the competition.

Executive Chef Raider Babcock & Sous Chef Jeff Hunt

Asked what their plan of attack is: “We plan to utilize these amazing ingredients as creatively as possible,” said Raider. “We’re not scared.  A lot of people are scared of [secret] ingredients. We just see it as an opportunity to showcase them.”

“[Competitions like this] get the wheels turning for new ideas, new sauces, new toppings,’ said Jeff. ‘We also work exceptionally well together.'”

With a look of confidence Raider added, “It’s going to be a blast to showcase our abilities. We can’t wait.”

Jeff Hunt & Raider Babcock discussing upcoming menu items.

“The weekend also includes a ticketed event on Friday night (with a Mixology Competition and samplings), hands-on educational workshops, the 3rd annual Junior Chef competition, a Top Chef dinner and much more.  With lodging packages available and many fall adventures to experience in and around Ashland, this will be an exciting, culinary event that welcomes both locals and visitors from around the West Coast.” – Ashland Chamber of Commerce.

Raider was recently invited to film a segment for KTVL Channel 10’s upcoming series “West Coast Flavors,” which will showcase the skills of some of the participating chefs in this year’s festival.  During filming, Raider met with the show’s host, News Anchor and Reporter Trish Glose, and talked about Standing Stone’s dedication to sustainability, a healthy community and lessening the restaurant’s eco-footprint. One of the topics he also touched on was our very own “One Mile Farm (OMF),” where we raise our own, free range cows and sheep just one mile away from the restaurant.

 

It was also here that he demonstrated his skills behind a kitchen range, executing a current restaurant special: OMF beef tenderloin served with blackened corn, roasted mushroom and kale risotto in a creamy, parmesan sauce & house made red wine demi-glace.

Filming on the set of “West Coast Flavors” with KTVL Channel 10’s Trish Glose

This specific special not only features our own grass fed, grass finished beef, but it highlights the use of locally grown, fresh produce and house made sauces.  It is currently available to our customers, for those of you who would like to sample a taste of Raider’s masterful execution.

OMF Beef Tenderloin

As the competition approaches, we here at Standing Stone invite our loyal and local customers to check out the action, in person, at the Ashland Hills Hotel and Suites on November 8th – 11 th. Join us as we spread our message of sustainability and community, and participate in the local camaraderie of our Industry. Hope to see you there!

http://www.ashlandchamber.com/Page.asp?NavID=782

Another Park Clean-Up in the Books!

As we all well know, Fall in Ashland, Oregon is a spectacular scene to behold.  Our beautiful little community nestled in the hills features some of the most picturesque parks around, with Lithia Park in particular being our shining gem.  Add to this the fiery oranges, yellows and reds of Fall time, and you have some breathtaking sights indeed.  One way Ashland’s Parks and Recreation Commission (APRC) ensures our parks’ beauty is maintained is with help from the community through their “Adopt-a-Park Program.”

APRC formed this program due to the vast amount of local land requiring general maintenance; It manages 17 parks, 48 miles of trails, a golf course, multiple open spaces and numerous recreational facilities.  The organization looks to Ashland individuals, neighborhood groups and businesses to help.  Cue our amazing team here at Standing Stone Brewing Company (SSBC)!  

Front of House Staff and Park Clean-Up Volunteers

SSBC adopted a small park called Calle Guanajuato about three years ago.  Located next to Ashland Creek and behind the shops on the Plaza, this particular park is open from dawn until dusk and is dog friendly.  Although small, it still sees a lot of foot traffic due to its location downtown and, as such, trash and debris tend to accumulate regularly.  On a quartely basis, SSBC “rallies the troops” for a day of weeding, trash collection and overall grooming of the area.

Calle Guanajuato

APRC provides training as well as all of the necessary tools to get the job done.  Not only does our beautiful city benefit from this volunteer work, but our team also walks with away with a sense of pride, comaraderie and accomplishment; a win-win for all!

“Team work makes the dream work!”

With the Fall clean-up now behind us, SSBC will once again converge on the Calle this winter.  Until then, if you happen to see trash or clutter, do us all a favor and collect it!

For more information on how to adopt a local park, contact Ashland Parks & Recreation Volunteer & Event Coordinator Lori Ainsworth at 541.552.2264 or by email.

 

 

9th Annual Pumpkins & Pints – Sunday, Oct 29th 1-5pm

Fall is here and we are excited to announce our 9th annual Pumpkins and Pints! Come join us at the brewpub for an afternoon of pumpkin carving fun and spooky festivities.

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 from Phoenix Sigalove and games to keep kids of all ages entertained.

This year we will be holding a costume and pumpkin carving contest at 3pm. Prizes will be awarded to all participants; so get those little gremlins dressed up and in the Halloween spirit.

Bring the family and dress warm as the event will be held outdoors on our patio (weather permitting). We look forward to seeing you at the 9th annual Pumpkins and Pints!

2017 Winter Brewer’s Dinner- Wednesday, January 18th 6pm

2017 Winter Brewer's Dinner at Standing Stone

Our annual Winter Brewer’s Dinner is just around the corner- Wednesday, January 18th at 6pm. This has been a long time favorite event of ours and we are excited to be hosting yet another in our downtown Ashland brewpub. This five-course food and beer pairing, created by our Chef Javier and Brewer Larry Chase, will feature a seasonal menu sure to wow your taste buds. Seating is very limited and tickets must be purchased in advance.

Curious what we’ve got up our sleeves for the evening? Check out the menu for this year’s event:

1st Course: Citrine Pale with Shrimp Cake Micro Green Salad, Blood Orange Segments, Pickled Onions & Citrine Pale Vinaigrette

2nd Course: Twin Plunge IIPA with Red Lentil & Barley Curry Soup, Carrots, Potatoes, Yogurt and Cilantro Micro Greens

3rd Course: Milk & Honey Ale with 5 Spice Slow Roasted Pork Roast, Roasted Sweet Potato Purée & Beer Glaze

4th Course: Robust Porter with One Mile Farm Filet Mignon, Myriad Mycology Shiitake Mushroom Sauce, Creamy Polenta, Roasted Carrots and Sautéed Kale.

5th Course: Barley Wine with Valley View Orchard Peach Bread Pudding, Cardamom Spiced Whipped Cream & Peach Coulis

This night is a great way for us to showcase the talent in the kitchen and upstairs in the brewery and we are thrilled with the menu the guys put together. The event will start at 6pm with a short “beer+cheese hour” to get you in the festive spirit of eating and drinking– and dinner will be served at 6:30pm. Tickets are $75 per guest, including gratuity and can be purchased online or at our brewpub. This event sells out almost every year, so get those tickets fast– before someone else beats you to them!

Feel free to call us at 541-261-0021 or email samantha@standingstonebrewing.com with any questions.

Happy Holidays & we look forward to serving you at this year’s Winter Brewer’s Dinner!

Life is Brew-tiful

Ashland is a town of great diversity, and our local beer haunts pay homage to that diversity. Considering we have three breweries in a 6.6 square mileage area, there’s more than enough options to go around. While we love our brews here at Standing Stone, we too like to branch out. Here are a few favorites that highlight the best of summer.

courtesy of www.gilsofashland.com

courtesy of www.gilsofashland.com

Just a stones throw (pun intended) away from our brewpub, is Gils. The sister restaurant to Ruby’s (all hail their great burritos!) they have over a dozen beers on tap from around Oregon as well as our border states. If you’re looking for a grapefruit forward beer similar to our Summer Squeeze, try the North Coast Belgium Golden (7.0% ABV.) One of the stronger ales on this list, it will make your mouth pucker at first with a sweet tang that finishes smoothly. Gils’ patio is perfect for savoring the crisp hops of this brew while viewing the mountains.

Down the hill on Hersey street is the hidden gem known as Swing Tree. Established only a couple years ago, this converted garage is making a name for itself; chief among their current brews is the Diablo Rojo (4.8% ABV.) Despite its daunting name, this is a smooth, Amber of an ale that beckons the far away flavor of fall apples, while still maintaining a fresh and light flavor to gulp in this latter era of summer. If you’re a die-hard Pilsner fan, this devil will make you reconsider your allegiance.

swing tree

photo courtesy of Katie Butler

Back into the downtown crawl, is the mecca of impossible drink choices: The Growler Guys. Talk about endless opportunities with over fifty beers on tap. Yet even with all those options, there’s one that took home the gold for us, the Wizard Island from Mazama Brewing Co. (4.8% ABV.) Similar to a Widmer, this citrusy ale delights the taste buds with a burst of lemon but finishes with the backbone of a strong Amber.

Wherever your drinking travels take you, enjoy the bounty that comes from long days and the promise of a cold one to kick off happy hour.

Cheers!

written by Katie Butler

Shake It Up

20160630_172400

Oregon Orange Oasis

In the thirty seconds between picking your favorite bar stool and the bartender noticing you, it’s a frantic scramble in your brain to come up with an exotic and fun cocktail. For those that want to try something fresh but aren’t sure where to start, we here at Standing Stone created several new specialties to delight your taste buds.

Our lineup begins with the Wild Roots Marion Drop, invented by the charismatic Jacob Nunes. One of the best qualities about this martini is its simplicity; Wild Roots Marionberry vodka, fresh lemon and pineapple juice, and garnished with a lemon for zest. The pineapple doesn’t overpower the marion berry and the tropical undertone sets the mood for a flirty and fun drink.

One of the concoctions that took me completely by surprise, was the Oregon Orange Oasis, also created by Jacob. More complicated than the Marion Drop, it’s a charming blend of Immortal Spirits State of Jefferson Rum, house made Orange Soda, Cointreau and a wheel of orange. The first taste is likened to a Creamsicle before transitioning to a smooth finish as the whisky rounds off the sweetness. Overall, the kid in you that yearns to hear the nostalgic jingle of the ice cream truck, will rejoice as the bar tender hands you the mature beverage masquerading as summertime bliss.

Craving the taste of Sangria? Put down the Carlo Rossi and sprite for a more elevated and sophisticated feel with our select wines on tap, fresh fruit and brandy. The brandy adds a solid backbone to the tangy wine, lifting our beverage beyond its vineyard origins.

If mint is your thing (and I’m sure you know where I’m going with this) never fear: the classic Mojito is now available created by the talented Gina. A blend of Four Spirits Spiced Rum, fresh lime juice, simple syrup and mint from our rooftop garden, the hit of this drink is the slight spice from the rum that packs a punch without taking away from the crisp flavor of the MIMGP9246_edited-2ojito.

Deviating away from our cocktails, I must pay tribute to the newcomer available on tap: the Summer Squeeze which derives from the ingenuity of our faithful brewer Larry. Tangy with a dash of sweetness, it’s the perfect refresher for a hot day when the AC breaks down and you’re feeling defeated by the sun’s rays. What makes this sour so unique is the amount of grapefruit involved: one pound of grapefruit is added to every gallon of the mixture.

Whether you fancy one of our exotic newcomers, or want to stick with our tried and true favorites, stop into Standing Stone this week to see what our mixologists can shake up for ya.

–Written by Katie Butler

Summertime Fun in the Rogue Valley

britt

Photo by Josh Morell

There are a couple things us Southern Oregonians think of when it comes to summer: The Oregon Shakespeare Festival and the Britt Fest. OSF and Britt provide opportunities to draw out our classy nature and enjoy shows and concerts beneath dark pines that scrape the stars. Together, they form a gateway of performance glamour in our quaint town of wayward travelers and inquisitive locals. In time though, I began to peel back the gloss that Ashland prides itself on to discover summertime jamming that flirts at the edges of stage life. With the official start of summer this week, it’s time to reveal some of the lesser known gems of the Rogue Valley.

The Oregon Shakespeare Festival's Allen Elizabethan Theatre. Featured is the set of OSF's 2013 production of A Midsummer Night's Dream. Photo by T. Charles Erickson.

Photo by T. Charles Erickson

Just up the street from the trio of theatrical siblings in the shell of an abandoned church, is a performance space where fine dining and musicals of bygone eras come to life: the Cabaret Theater. While the directors like to showcase lesser known shows such as the ongoing 9 to 5 which concludes on July third, its successor, Chicago, is sure to be a provocative experience, as the ambience of the building’s stained glass windows draw you in the moment you step across the threshold. While dinner reservations typify the dining experience of the Cabaret, it’s just as fun (and a lot less pricey) to simply order appetizers and desserts.

Beyond the streets, it’s no secret the Rogue valley is ripe with countless wineries beckoning folks in from the heat and humidity. Beyond the tantalizing aromas of fermented fruit, lies summer concert series spanning a range of musical genres. If you want to bask in a secret garden-esque patio while listening to valley favorites such as the Brothers Reed– then South Stage Stage Cellars is the place to be every Wednesday and Friday at 6:00 pm. Got a hankering for some food trucks as well? Swing by Del Rio Winery every Friday from 6-9 until September 23rd  for a range of food including BBQ and Peruvian cuisine and a spectrum of music from soft rock to bluegrass.

One more overlooked event that can’t be missed, is the Rogue Poetry Slam. A participatory event that occurs the third Tuesday of every month, aspiring poets read their original work during three rounds of a competition. If you don’t fancy yourself a writer, it’s just as much fun to be a judge: just make sure you stick around until the final round. Admission is $5 and sign ups begin at 7:30, and I guarantee you’ll laugh, cry, or be inspired during this event.

This is only a taste of the summertime events, but it’s a start in what’s sure to be a remarkable season of unbridled joy that only the Rogue Valley can bring. Cheers!

written by Katie Butler