Standing Stone Brewing Company

Ashland Oregon

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

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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

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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

All in favor of beer say “I”…

Two things you should never talk about at a bar: Religion and Politics.oak st2

Well, this isn’t a bar and we aren’t going to talk about religion. *Spoiler Alert* We are going to talk about politics.

In a time where the American political world seems like one big giant WWF matchup-it’s good to know that behind the scenes, Republicans and Democrats in the U.S House of Representatives can still agree on one thing- Beer.

The Craft Beverage Modernization and Tax Reform Act (H.R. 2903) is now officially supported by the house majority of U.S. Representatives.

The bill seeks to “reform burdensome laws regulating America’s brewers and beer importers and recalibrate the current federal excise tax structure for the nation’s brewers, fostering economic development and innovation in the industry (B.A).”

“Beer is as bipartisan as it gets,” said Bob Pease, president and CEO, Brewers Association. “Brewers large and small stand together in support of this critical legislation, Democrats and Republicans have shown the same unity. We’re grateful for the degree of support behind this bill, which will have a profound impact on the breweries in this country that are actively contributing to our culture and economy (B.A).”

Let’s talk about how exactly the American beer industry contributes to our economy.

1.75 million people employed

$79 billion in wages and benefits

$253 billion generated for the U.S. economy

Those are some pretty outstanding numbers. No really, nice work America!

We want to personally thank the Brewers Association and Beer Institute who are continuing to work to pass the bill into effect. Also, thank you to our Oregon Representatives who have signed in support:

Suzanne Bonamici- 1st District Oregon Rep.

Greg Walden- 2nd District Oregon Rep. (our local representative!)

Earl Blumenauer- 3rd District Oregon Rep.

Peter Defazio- 4th District Oregon Rep.

Kurt Shrader- 5th District Oregon Rep

And finally a big THANK YOU to Senator Wyden, who was a primary Senate sponsor of this bill.

This is just one of the many reasons that we love beer- it brings people together. Do you feel those warm fuzzies? We sure do.

Let’s raise a pint to our local Government, and to Representatives all around the country for supporting U.S. Craft Beer!

The Brewers Association (2016). The Majority of House Representatives support Beer Tax Reform. [Press Release

Brewers Association

Ales vs. Lagers

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Top Fermenting Yeast-Saccharomyces cerevisiae

Have you ever wondered what exactly is the difference between an Ale and a Lager? Let’s chat about it.

There are two different categories of beer- “Ales” and “Lagers.” Within these two categories are hundreds of different styles that can vary widely in taste, bitterness, color etc. Ales are brewed with a top-fermenting yeast, while Lagers are brewed with a bottom-fermenting yeast. What does this mean to you? Hold on for a minute while we geek out just a bit.

Top-Fermenting yeast or Saccharomyces cerevisiae as we like to call it, is the most common yeast out there. Chances are, you consume it on a daily basis. This is the type of yeast that is common in bread making, wine making and beer making. Pretty good stuff, right? The reason we say it is top-fermenting is because as the fermentation process happens, the yeast cells circulate throughout the beer, magically converting the wort (sugary water) into alcohol and C02. As the process finishes, the yeast rises to the top creating a thick Krausen and if not removed, will drop to the bottom of the fermentation vessel. Ale yeast ferments at a warmer temperature (between 60F-75F), and because of this, reaches attenuation at a faster pace than Lagers.

larry

Our brewer Larry checking on the yeast culture.

Saccharomyces uvarum (Bottom-Fermenting) yeast cells work from the bottom up, at a slower pace and a colder temperature (46F-59F). The term “lager” comes from the German word “lagern” which means “to store.” The discovery of lager yeast is believed to have been made in the Middle-Ages when Bavarian brewers fermented and stored their beers in ice caves over the winter. Because of the longer, colder fermentation process, Lagers are generally very crisp and clean tasting.

Did any of that make sense? We hope so, but let’s be honest, at the end of the day- Ales or Lagers, we love them all!

Want to learn more about Yeast and the process of fermentation? Check out this video!

Our One Mile Farm – As Local As It Gets!

Farm Entry

 

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

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

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

One Mile Cow

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

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

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

 

 

Pints for a Purpose season raises over $2000!

 

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The Pints for a Purpose 2015/2016 season has come to an end and we want to give you all a HUGE shout out for helping us make it such a successful year. We promised to donate $2 for every pint sold during the events and you all showed up, drank beer and helped us raise some money! The tallies are in, and a little over $2000 was raised for these local non profits (1,003 pints to be exact!).

Here are the groups that participated this season.

November- Sanctuary One

Sanctuary One provides a safe home to rescued farm animals and house pets. The farm includes expansive gardens which not only provide rich vegetables and food for the animals, but opportunities for growth of the people who tend them.

December- Bee Girl

To inspire and empower communities to conserve bees and their habitat. Bee Girl, a nonprofit organization founded by Sarah Red-Laird, aims to conserve our bees by educating the public on their importance through programs focused on community classes and events, public lectures, and their Kids and Bees program.

January- Children’s Advocacy Center of Jackson County

To meet the needs of children and families in our community by providing a community-based,
child focused center that facilitates a compassionate, multidisciplinary approach to the prevention, treatment, identification, investigation, and prosecution of child abuse.pints

February- Rogue Valley Farm to School

Rogue Valley Farm to School educated children about our food system through hands-on farm and garden programs, and by increasing local foods in school meals.

March- No LNG Campaign

No LNG Exports Oregon is a statewide coalition of activists, experts, and community members with the goal of stopping two LNG pipeline projects in Oregon.

We love giving back to our community and are excited for the next year’s program. Submissions are now open for the 2016/2017 Pints for a Purpose season! If you know of any non profit groups in the Southern Oregon area, now is the time to tell them to sign on up! You can visit our website for details on the application process and program guidelines. Once the application period has closed (September 30th), we will have our staff vote on their top 5 favorites.

And finally- thank you to all this year’s Pints for a Purpose participants. We appreciate all the hard work that you do in our community and we are honored to be able to support you all.

 

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