Standing Stone Brewing Company

Ashland Oregon

Goodbyes are Never Easy…

Dear Standing Stone Friends,

For the past 26 years, it has been our honor to serve locally sourced, farm-to-table pub fare and uniquely crafted brews to all of you! In addition to serving up a vibrant menu, we have proudly maintained a commitment to give back to our Southern Oregon community through our Pints for a Purpose Program, embraced sustainable practices to reduce our economic “forkprint” and created a staff environment where employees aren’t just friends, they’re family.

It is with heavy hearts that we announce, Standing Stone Brewing Company will be closing the doors of our family-owned brew pub permanently.

As you all know, we as a community have recently experienced some especially challenging years here in the Rogue Valley. Starting with heavily smoke-filled summers in 2018 and ‘19, coupled with the start of a global pandemic and the devastating 2020 Almeda Fire, we have found ourselves in an arduous position. A challenging job market (in which many hospitality workers chose to leave the industry), increased cost of goods and a vast decline in tourism, are all contributing factors to this difficult but carefully considered decision.

Having served as a staple of the downtown restaurant scene for these past 2 ½ decades, we take pride in the fact that we were able to create a dining experience where our guests could feel at home! We want to thank you for choosing Standing Stone to gather and celebrate life’s special moments. From graduations to birthdays, rehearsal dinners to holiday parties, these walls have seen it all!

We are beyond grateful to the unwavering support of our community and hope you will join us for a farewell celebration on our final day of operation, Sunday, May 29th from 11:30 AM – 8 PM. In the spirit of “bringing it full circle,” on this closing day we will sell $3 pints, priced just as they were on opening day back in 1997!

As we close this final chapter in our journey, with heads held high and appreciation in our hearts, please remember that you all are the inspiration that has moved Standing Stone forward throughout the years.

It is with profound gratefulness that we raise a pint and say, “Cheers Stone Family, it’s been a great run!”

Meet Alonna of Alonna’s Jungle!

Have you noticed the absolutely beautiful greenery around the brew pub lately?  The highly talented individual responsible for these gorgeous plants is Alonna Oleson of “Alonna’s Jungle.”
We are proud to have partnered with her to create our own unique look here at the Stone.  Her business is based here in the Rogue Valley and specializes in exclusive floral design. She also has an extensive inventory of stunning house plants available at all times. We sat down with her recently and got to know a bit more about her background and the start of her business.

Alonna Oleson

“Living inside my personal indoor jungle for many years has been a bold and vibrant way of life for me and my family for over a decade. I have always had a natural born talent for taking something in the formative stage and bringing it to fruition. It is an attraction that has flourished into an obsession. Back in March of 2020, when the big shut down happened, I found myself going crazy just sitting at home. A girl can only do so many puzzles! So, I decided to create a houseplant business with a no-contact porch pick up system, that way clients could purchase without the chance of spreading germs. It took off faster than I could have ever imagined, and now I have a store front, a plant maintenance service and I specialize in large plant installs into businesses and homes. I also do exclusive floral design for large weddings and parties. Anything plant related, I can do it. All things thrive with love, hard work and dedication. My goal is to continue to spread life and beauty into this world, wherever I go.

I am unbelievably excited to be working alongside Standing Stone Brewery because we have the same mission and morals. All we want to do is take care of our community, drink great beer and support other local, family-owned businesses. When you partner with another business that understands the value of hard work and dedication, the connection just comes naturally. I look forward to GROWING with them for many years to come.” -Alonna

For more information, contact Alonna directly at (541) 531-0906 or visit her Instagram and Facebook pages: “Alonna’s Jungle”.

Bring on 2022!

New year, new menu, new leadership!  Talk about positive “New Year’s resolutions” put into action! Standing Stone Brewing Company has kicked off the month of January 2022 with a renewed sense of optimism, thanks to some considerable changes across the board, including a talented head chef leading a team of highly capable team members.

Jared Settell

Executive Chef Jared Settell hails from Eagle Point, Oregon with nearly a decade of experience working in various kitchens across the Rogue Valley. He brings a fresh, energetic interpretation of typical pub fare “to the table” with an elevated flair.

“Passion is the fuel that drives me to be a chef. My love for the craft is strong, and I want to inspire and share that with others. Cooking is an extension of myself, and to create dishes for others to enjoy is what it’s really all about for me. Coming to work for Standing Stone Brewing Company is an honor, and I’m proud to develop food that pairs beautifully with our [brew pub’s] equally amazing craft brews. It’s also a pleasure to work with such great teammates to push through the barriers this pandemic has continually brought to the forefront of our industry.”

Chef Settell and his team have introduced a new Winter menu with items appealing to all tastes and palates. In keeping with tradition, there are still SSBC signature items available such as our Crispy Fried Brussels Sprouts, Sweet Potato Curry Fries and house “Create Your Own Burger.” However, guests can now enjoy new and creatively executed dishes such as our Kimchi Rueben fusing an American classic with an Asian twist, a Veggie Grinder packed with both fresh and marinated veggies, Smoked Salmon Chowder featuring Alaskan wild caught Coho salmon and Blackened Ahi Tuna with braised kale, pineapple pico de gallo and chai tea infused rice, to name a few.

Blackened Ahi Tuna

Kimchi Rueben

Settell added that many of these menu items cater to various dietary preferences and restrictions to include vegetarian, pescatarian and vegan lifestyles. Celiac and allergy restrictions are also carefully considered. As always, gluten free buns and pizza crusts are offered, as well as tofu. Want to jazz up our vegetarian Kimchi or Quinoa Bowls?  There is an option to add grilled or fried chicken, an SSBC beef patty, ahi tuna or even a 7-minute egg to these, as well as our entree salads! For vegan tastes, our black bean chili is always a savory crowd-pleaser, and flavor packed items such as the Veggie Grinder can be tailored to omit our house baguette in favor of the sandwich’s vegetable medley served over spring mix or chopped romaine instead. Another vegan favorite? Our Vietnamese Salad. Comprised of Napa and purple cabbage, red bell peppers, red onion, cucumbers and carrots, it’s tossed in a fresh mint-sesame vinaigrette, and topped with pan-fried tofu and shaved almonds. In the spirit of keeping menu items as new and as exciting as possible, Settell will introduce a new menu quarterly that will not only embrace the seasons, but also the local and regionally sourced products available to us.

Chef Nathaniel Hudek (Moose)

Joining Settell is Sous Chef Nathaniel Hudek, otherwise known as “Moose.” Having roughly 7 years culinary experience under his belt, he is also an Oregon native who has worked in restaurants here in the valley and as far reaching as Lake Tahoe. Sharing a love of the industry, he matches Settell’s energy.

“Cooking has always been a deep passion of mine. Nothing is more pleasing than knowing I made a dish that someone else is going to enjoy. The kitchen experience is like no other; we’re a community built on development. From the [slowly enjoyed] delicacy of desserts to the fast-paced intensity of the dinner rush, there is never a dull moment (or knife). You build deep connections with like-minded individuals and bring incredible creations to the local culinary world [for all to enjoy]. What’s not to love?”

The introduction of our new Winter menu items has already brought several accolades to include 5-star reviews and a local following that validates the excellent job Settell and his team are doing.

Standing Stone branded tee-shirts in the color: Asphalt.

In addition to our passionate kitchen crew, our brew pub has also focused on putting a fresh new spin on our brand.  We recently introduced a new line of Standing Stone merchandise to include super soft tees, long sleeve shirts and hoodies. These retail items feature organic materials and are available in both men’s and women’s fits, as well as unisex sizes. We proudly offer inclusive sizing ranging from extra small to double extra-large.

Newly released merchandise also inspired a fresh look for our glass growlers, which we fill for those wishing to take our beer home! These growlers (1/2 gallon and 1 liter) feature an homage to our namesake, Standing Stone, otherwise known as Pilot Rock; the new design bears our trademark logo as well as the famous landmark itself, which stands at 5,910 feet overlooking the Shasta and Rogue Valleys.

Master Brewer Scott Saulsbury

And finally, at the heart of our operation lies our craft beer itself, which we proudly produce in-house at the hands of Master Brewer Scott Saulsbury. Our three flagship brews, Twin Plunge Double IPA, I ❤ Oregon Ale and Tempest IPA are available year-round. Additional craft beer releases are produced seasonally and are brewed in 10-barrel batches making approximately 500 barrels a year. Regionally provided and sourced water, malted barley and yeast all go into our signature brews for guests to enjoy! The start of the year has brought forth a whole new inspiration of vibrant, hoppy flavor profiles.  Saulsbury’s latest release? A single hopped beer called “Windsor Winter Pale Ale,” in honor of Mount Ashland’s ski run named after Shakespeare’s “Merry Wives of Windsor.” At 5.8% abv, it boasts flavors of citrus and orchard fruit with a lingering bitterness. Upon your next visit, order our $6 Sample Tray, and try all 8 of our beers on tap!

In closing, Standing Stone would like to thank you all for your continued support.  We warmly welcome those who are just as passionate about excellent craft beer and delicious pub fare as we are! As we head into another year of the current pandemic, we hope you all will remain staunch in your support of local businesses such are ours, who need local support now more than ever before. Cheers!

Standing Stone Partners with United Way to Fundraise for Fire Victims

Although months have passed and spring is now upon us, the stinging reminder of the devastating Almeda and South Obenhain fires of last summer can still be felt by simply driving through the cities of Ashland, Talent and Phoenix.  Amongst the ashes, the sight of new construction provides a sense of hope and optimism.  In an effort to do our part in helping our local community rebuild, Standing Stone has partnered with non-profit organization United Way of Jackson County to raise funds for their Fire Relief Program.

Since December of 2020, United Way has raised 3.1 million dollars for fire relief. This money was awarded through an application process that distributed funds to 780 individuals, families and small businesses for a total of $1,298,584. Additional funds were used to provide more than 300,000 meals, to date, to displaced people.

Dee Anne Everson, CEO of Jackson County United Way, said she’s proud to partner with Standing Stone to provide assistance to those impacted by fires.

“It is through these kinds of efforts that we can all come together to help thousands to find permanent, safe and secure housing. Standing Stone represents what community is all about,” Everson said.

Elisha Lewis, Standing Stone Brewing Company’s Restaurant Manager, agreed with Everson’s sentiment that community is at the forefront of the Stone’s mission to give back.

“Although months have passed since last summer’s fires, we recognize that there are individuals, families and businesses that still need help. Standing Stone has always done what we could to help our local community, and we are grateful to be able to provide a platform where we can raise funds to continue to do so,” Lewis said.

Standing Stone Bar Manager Noah Edwards has created a specialty cocktail aptly named Phoenix Rising Paloma as a means to raise these funds.  Specifically, for every Rising Phoenix Paloma sold, Standing Stone will donate $2 to United Way’s Fire Relief Program.

Phoenix Rising Paloma

The Phoenix Rising Paloma is currently available at Standing Stone or “to-go” by calling the pub at (541) 482-2448. Interested community members can also donate directly to United Way’s Fire Relief Program by clicking the following link: http://www.unitedwayofjacksoncounty.org/give/

 

New Arrivals at Valley View Farm

Spring is soon to arrive here in the valley, and with the warmer temperatures and coming rain showers, new babies have also arrived on Valley View Farm’s birthing pasture.  Standing Stone recently partnered with Dave Westerberg, owner of Valley View Farm, to raise these cattle just a short distance away from the restaurant. He recently invited several of us here at the Stone to pay the farm a visit, and we eagerly accepted!

Pregnant cow days from giving birth on Valley View Farm.

According to Westerberg, 27 Purebred Black Angus cows delivered their calves over the months of January and February, giving way to a brand new group of offspring ready to pack on the pounds through nursing and grazing over the coming months.  These calves will spend their days together, in a single pasture, while staying close to their mommas.

Westerberg currently uses two Black Angus bulls to breed new offspring.  These two bulls are kept in a separate pasture where they spend their time grazing on various grasses found on the farm. Not only were we able to meet many of the new calves, but we were also introduced to these two breeding bulls. Ziggy, the smaller of the two, seemed friendly and somewhat nonchalant.  Duece however, the much larger of the two, spent most of his time bellowing and pawing the ground with his feet.  He was one of the largest bulls each of us had ever seen, and his aggressive nature and showboating left us all not only impressed but a bit intimidated as well. The electric fence between us did help to calm any nerves.

Duece, one of two bulls responsible for 27 new calves this year.

As spring arrives, we will continue to watch these new arrivals grow up!  We couldn’t be more pleased with our partnership with Westerberg and the manner in which he raises these animals; they have endless pastures to graze on and live happy, healthy lives. Stay tuned for updated photos!

 

 

Streamlining Operations at Standing Stone Brewing Company

Since 2011 we have raised free-range cattle and sheep on our farm, aptly named One Mile Farm for its location to our brewery, to serve in our restaurant. This endeavor has been both a rewarding and positive experience over the past 8 years. After careful and thoughtful consideration however, it is with content hearts that we have made the decision to close One Mile Farm. Many of you may ask “why?” Simply put, we are streamlining operations as well as increasing our support of local farmers by putting the task of raising our cattle in the capable hands of Ashland rancher Dave Westerberg of Valley View Farms.

Dave Westerberg of Valley View Farms, Ashland, OR

As all members of our community can attest to, recent summers of heavy smoke and hazardous air conditions have resulted in a significant decline in tourism.  Some of the hardest businesses hit? Local restaurants such as ours.  Farm operations are costly, and as we focus our attention on strengthening our relationships with local farmers to produce farm-to-table food, it was the right decision to close our farm and transfer the responsibility of raising our cattle to esteemed rancher Westerberg.

The cattle we had previously raised on One Mile Farm were purchased from Westerberg as calves and brought just a quarter of a mile from his farm to ours.  Essentially, the only difference between Standing Stone raising these cattle and Westerberg is that they will be grazing on grass just a short distance away.  The manner in which they are raised will remain the same: 1) The land and cattle are chemical-free – no fertilizer or hormones are used.  2) They graze freely on open pastures using a management-intensive rotational system that helps rejuvenate the grass and soil, with the herds moved from one section to another sequentially. 3) These cattle are raised holistically using organic, responsible and sustainable farming practices.

Adolescent Bull, Valley View Farms

Standing Stone management met with Westerberg recently to take a tour of his farmland and its operations.  It was during this tour that Westerberg shared he and his family have raised purebred Black Angus cattle here in Ashland for more than 70 years on 80 acres of family-owned property.

From left to right: Lauri Westerberg, Elizabeth Westerberg, Dave Westerberg, Nathan Steele

Westerberg has 31 permanent pastures under his care and these are often divided with temporary electric fencing to facilitate their managed intensive grazing goals; the main goal being to improve the biological life of the soil.

Farm Tour with Standing Stone

Westerberg is currently raising approximately 100 cattle and separates them into various groups.  These include cows with their offspring, adolescents on an intensive nutrition plan and mature cattle nearing processing time. Just as they were on One Mile Farm, these animals will continue to be processed humanely, and the quality of the resulting product will remain the same: grass-fed, grass-finished beef that has health benefits such as higher Omega 3’s as well as lower saturated fat and cholesterol versus conventional beef.

These cattle graze on a wide variety of grass species including rye grass, orchard grass, timothy, 3 types of clover, birds foot trefoil, meadow foxtail and plantain.  During our tour with Westerberg we witnessed many cattle “mooing” for his attention while gathered at various gate entrances.  When asked what they were mooing about he shared that they were trying to get his attention in order to be let into other nearby pastures with enticing grasses.  To say these cattle live a happy life appears to be an understatement by our personal accounts.

As we continue to work with local farmers, our menu will also reflect even more farm-to-table choices than ever before.  We currently partner with RA Farms, Happy Dirt Farm, Wandering Roots Farm, Mushrooms All Year and Fry Family Farms, keeping it local while sourcing vibrant, wholesome ingredients.  The next time you dine with us, check out our Weekly Specials Board to see the current items sourced from these farms.

SSBC Steakhouse Burger

As a sustainable, environmentally conscience brewery and restaurant, we are excited for this next chapter in our story and look forward to bringing you, our loyal customers, all things “local.”  Thank you for your continued support and patronage.  We couldn’t do it without you!

Aiming High: Standing Stone Looks to Take Top Honors @ Culinary Festival

It’s that time of year again; some of the best chefs in the Rogue Valley are set to converge upon the Ashland Hills Hotel & Suites to compete in the 13th Annual Ashland Culinary Festival November 7th – 10th.  Over the course of three days, chefs and their respective sous chefs, as well as the area’s top mixologists, will show off their skills in front of a panel of esteemed judges who will ultimately decide who is the year’s “Top Chef” and “Best Mixologist.”  Last year, Standing Stone placed 3rd overall in the competition as the judges’ “Wild Card” selection.

2018 Wild Card Winners Jeff Hunt & Raider Babcock Photo Credit: Graham Lewis

Standing Stone Executive Chef Raider Babcock and Sous Chef Jeff Hunt hope to secure first place in this year’s competition.  Both chefs reflected upon their experience last year and what their strengths are going into this year’s contest:

Raider: “I think having a bit more knowledge about the set-up, what the rules are, and what to expect this year is going to make a big difference. We went in completely blind last year, and I think that had a lot to do with a third-place finish. It was the first competition on that level for either one of us, and just understanding the set-up and where to find things presented a challenge. [Having that knowledge now], all of our moves going forward are going to be more concise, clean and in my mind, will make a big difference.  We aren’t rookies this year.”

Jeff: “We balance each other’s strengths and weaknesses.  We’ve been cooking together for almost two years now, and I think that the dance we’ve developed in the kitchen gives us an advantage.  This year, we have a fighting attitude and are going to go in, rock it out and take first.”

Sous Chef Jeff Hunt & Executive Chef Raider Babcock

Standing Stone bartender Ron Morairty will also represent the brewpub in the mixology competition that kicks off on Friday at 5:30 PM in the same location. He is competing with 5 years of bartending experience and a love for his craft.

Ron: “I enjoy the fact that I get to converse with people and help teach them about different cocktails and spirits.  I  just love being able to help someone enjoy spirits that they don’t typically try, by tailoring drinks specifically to their likes and dislikes.”

Ron Morairty

We hope you will join us for all of the exciting competition that is set to go down this coming weekend as our chefs put their best knives forward!

Tickets are available at the door or on-line at http://travelashland.com 

For more information visit: http://www.ashlandchamber.com/Page.asp?NavID=782

Fall Events at the Brew Pub!

The Rogue Valley saw one of the most beautiful, smoke-free summers we’ve seen in a while! For that, we are all so very thankful! As we roll into the changing season, we here at the pub are looking forward to gorgeous Fall colors, crisp temperatures, and rainy afternoons sipping our house Puck’s Porter and indulging in comfort food (such as our Chicken Pot Pie Pizza currently on special)!  We are also looking forward to two upcoming events!

First up on the agenda?

Our 11th Annual Pumpkins & Pints Event is on Sunday, October 27th from noon – 4 PM! We will provide pumpkins from Fry Family Farms as well as carving tools!  Sip on one of our craft beers while carving your pumpkin and listen to live music from long-time local musician Robbie Dacosta! He will perform from 2 – 4 PM, at which time we will hold our annual costume contest.  The winner will receive obvious kudos for the best costume as well as a gift certificate for $25.  Bring the whole family, and dress warm as the event will be held outdoors on our beautiful patio (weather permitting).

Next we have an event we’ve been looking forward to all year: The 2019 Ashland Culinary Festival!  Last year Chef Raider Babcock and Sous Chef Jeff Hunt made us so very proud when they were selected as the 2018 Wild Card Draw to advance to the final round of competition and finished 3rd overall!  Our dynamic duo will again compete this year to take the title of Top Chef!  The competition will take place at Ashland Hills Hotel & Suites on November 9th and 10th!  Prior to the festival, look for Chef Raider to be featured on KTVL Channel 10’s cooking show “West Coast Flavors” featuring some of the competing chefs this year.

Executive Chef Raider Babcock & Sou Chef Jeff Hunt

We hope to see you at both of these fabulous events!  Thank you for your continued support, we couldn’t do it without you!

Standing Stone’s Rooftop Garden Embraces Responsible, “Green” Gardening

Standing Stone is constantly striving to serve food sourced from farms that are not only local, but who also grow their products with environmental awareness in mind.  We want to do our part to keep the planet as healthy as possible in a time of global climate change and harmful farming practices.  It’s why we choose to partner with local businesses such as Wandering Roots Farm, Happy Dirt Farm, Fry Family Farm and RA Farms, to name a few. Recently, we also turned a small area of our rooftop into our very own garden to grow as many ingredients as we can here at the restaurant.  It was assembled with the goals of repurposing materials that would ordinarily go to the local landfill and using materials that we already have here in the restaurant.

The structure itself is comprised of wood from an old deck, old burlap sacks we had on hand, fruit bins, drip system parts we already had and finally, compost from our farm down the road.

SSBC Rooftop Garden

Eggplant, Anaheim chilis, summer squash, chives, various types of basil, parsley, purple jalapenos and cherry tomatoes are just some of the vegetables and herbs recently planted. Various types of edible flowers were also planted, which will eventually be used as garnishes.

Purple Jalapenos

 

Cherry Tomatoes

All of the items planted were either purchased locally from the Grange Co-Op & Ashland Green Houses, grown from seed and/or donated.

A Garden Promoting Environmental Awareness

We look forward to harvesting our garden’s bounty, and will be using these fresh, organic ingredients in both our food menu items and cocktails from the bar!  The next time you dine with us, it’s quite possible you’ll be sampling the fruits of our rooftop garden’s labor.