Standing Stone Brewing Company

Brewery & Beer

SSBC Closure Questions & Answers

Here are a list of questions and answers commonly asked concerning the upcoming closure of the brew pub. For any additional questions or for more information, please e-mail: info@standingstonebrewing.com

 

What’s happening?

Standing Stone Brewing Company (SSBC) will be closing its brewpub after 25 years of service to the community.

Why are the restaurant and brewery closing?

Wildfires, smoke, pandemic and staffing challenges, as well as rapidly rising costs of goods, have compounded to make the current business unsustainable.

When will the last day of operations be?

The last day of service will be Sunday, May 29.

Will there be a closing celebration for former employees and community members?

In true Standing Stone spirit, the restaurant will host a farewell celebration on the final day of operation, Sunday, May 29th with $3 pints, priced just as they were on the first day of opening back in 1997. They welcome all Standing Stone supporters who have enjoyed the brew pub over the years to join them, as this final chapter comes to a close, and the last pint is poured.

What will happen to employees?

Employees have been the heart and soul of Standing Stone for over two decades. Every effort will be made to assist employees in landing comparable positions among the many unfilled hospitality openings in the area. Those choosing to will be free to apply for unemployment benefits.

What year did the restaurant open?

SSBC was founded in 1996 and opened its restaurant and brewery for business on August 8, 1997, after a year and a half renovation period!

Who founded SSBC?

SSBC was founded in 1996 by brothers Emile, Mark and Alex Amarotico.

Who owns SSBC?

SSBC owners include the three Amarotico brothers, as well as eight family members and friends.

What is SSBC best known for?

Standing Stone has been a casual gathering place for groups large and small where there is something for everyone. From toddler to grandparent; wood fired pizza to grass-fed and finished steaks; hand crafted beer to local wines on tap and creative cocktails; lunch or dinner; day or night; day in and day out.

What restaurant menu items were most popular?

Wood fired pizza, grass-fed and finished hamburgers, fish and chips, crispy fried Brussels sprouts and much more have stood the test of over twenty five years.

What SSBC beers were most popular?

Twin Plunge 2IPA, I Heart Oregon Ale and Puck’s Porter have enjoyed popularity for more than two decades.

What was the Standing Stone property before it became a restaurant and brewery?

For the first 20 years after construction in 1925, the Whittle Garage was used by the Morris Family’s Oak Street Tank and Steel Company as a service garage and machine shop. For more history, see A Bit of Ashland History: Wittle Garage

Where can I purchase any remaining branded merchandise?

Direct inquiries to: Info@StandingStoneBrewing.com

Where can I purchase any remaining supplies and inventory?

Direct inquiries to: Info@StandingStoneBrewing.com

What will happen to SSBC property?

The owners intend to put the property on the market for sale or lease.

What will happen to the brewing system?

The owners intend to put the equipment on the market for sale or lease.

What is the capacity of the brewing system?

SSBC has an immaculate steam fired 10 Barrel brewing system designed and fabricated in 1996 by JV Northwest (now ICC Northwest). The system includes six combo fermentation/bright tanks and four bright tanks.

What will happen to other equipment?

The owners intend to put the equipment on the market for sale or lease.

What will happen to the brand and business name?

No decisions have yet been made about these assets.

What is the restaurant seating capacity?

Indoor and outdoor seating: 226 persons.

Did SSBC receive any PPP funding or other assistance during the pandemic?

Yes. SSBC received PPP funding in 2020 and RRF funding in 2021.

Did SSBC fulfill all of the requirements for PPP forgiveness and other funding usage?

SSBC used PPP and RRF funds as required for labor and other covered expenses in order to retain employees and serve customers through a time that would otherwise have caused a business closure.

Who do I contact for further information?

Direct inquiries to: Info@StandingStoneBrewing.com

Who should I share my questions, concerns and ideas with?

Direct inquiries to: Info@StandingStoneBrewing.com

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!

By in Brewery & Beer 0

Introducing FOUR new craft brew releases!

Since the arrival of our new Brew Master, Scott Saulsbury, Standing Stone has been incredibly proud to introduce his masterful takes on traditional styles of beer. Come on down to the brew pub; we can’t wait to pour you a pint (or two) of these delicious new releases!

Tempest IPA: Like a summer storm, this IPA will blow you over with flavors of mandarin orange and grapefruit. 6.5% abv

Polonius Pilsner: A subtly hopped Pilsner with delicate sweetness from Weyerman Bohemian Malt. Highly quaffable. 5.2% abv

Puck’s Porter: Smooth, yet robust Porter. Roasty, toasty caramel notes with a mild sweetness. Devilishly delicious. 6.9% abv

Oak St. Amber: A crisp, autumnal Amber with delicious roasted malt notes. Lightly hopped with Cascades and Goldings hops. 5.8%

Zwickelmania 2017- Saturday, Feb 25th 11am-4pm

 

Calling all craft beer fanatics! Zwickelmania 2017 is upon us!

This Saturday, come on down to the brewpub and join in on the action. The day dedicated to all things craft beer is being celebrated by breweries all over the state of Oregon. A tradition going on it’s 9th year, brewers open up their doors to give tours, tastings, lectures and more. If there ever was a day to bribe a friend to spend their day driving you from brewery to brewery, this would be it! (now think real hard, who owes you that huge favor?) Check out the list of breweries in Southern Oregon representing their craft brewing pride. Pretty impressive!

Our Brewer extraordinaire, Larry Chase will be offering free brewery tours every half hour. If you have ever wondered what goes in to brewing a batch of beer, what a brewing system looks like or how on earth someone gets lucky enough to brew beer for a living, this is your chance to get the down low. And for those of you who can’t resist a free sample or two, our brewing assistant, Cat will be giving away samples of our beer paired with small bites of delicious goodness. It will be a great opportunity to get a sneak peak behind the scenes and hang out with our Brewing masterminds and other craft beer lovin’ folks just like yourself.

Swing on by, grab a pint and celebrate some Zwickelmania madness with us!

 

Carharts and protective eyewear not required

 

 

 

“Go big or go gnome” at the Little Woody Festival

Join us this weekend for some Rogue Valley beer-drinking fun! We’ll be pouring alongside 20 other breweries and distilleries at the Harry & David Field in Medford this Friday and Saturday. The Little Woody Barrel Aged Beer and Whiskey Festival will celebrate craft wood-aged beers from across the Northwest, along with small-batch American rye whiskeys, bourbons and barrel-aged ciders, during the third annual festival May 12-13, 2017.

Seriously though, how could you get not excited about a festival chock-full of incredible brews, cider & whiskey? The line-up this year is absolutely killer (check it out here) and if beer isn’t enough to entice your taste buds, the food trucks should do the trick. We hear local favorites, Peruvian Point will be there slinging their tasty Peruvian fusion cuisine along with All Smoked Out BBQ and more.

If running is your thing, than you won’t want to miss the Beer Run happening Saturday, May 13th at noon. Grab your friends and lace up those running shoes– this 5k fun run around the Harry & David Field includes tastings from 10 Barrel and from yours truly, Standing Stone Brewing Co. We’ll be pouring tastes of our I ♥ Oregon Ale and Vienna Lager to quench your thirst while you and your beer-drinking compadres earn your brews for the day. After you finish, you’ll receive 6 tasting tokens, a Little Woody tasting glass and entry to the festival– all for $30 (sign up here).

Speaking of beer lovers, our friends The Brothers Reed will be playing both Friday and Saturday from 6-10pm. If you’ve yet to see these guys perform, you’re in for a treat! We’ve had the duo out at the brewpub several times and love their music.

Tickets can be purchased online for a discounted price ($30 for a VIP package say what?!) or at the gates. All ages are welcome Saturday until 6pm and designated drivers will receive entry for only $5. Check out the Little Woody Festival website for more information.

We hope to see you out at the Little Woody this weekend!

Fresh on Tap: Grizzly Peak Pils & Robust Porter

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With the 2016 Shakespeare season closing and Summer long behind us; things have been slowing down around this little town of ours. We always appreciate the time to catch our breath and relax just a little before the Holiday madness kicks in. Though some of us are enjoying the little extra down-time, our brewer Larry Chase has been working away like a mad man up in the Brewery.

We’ve tapped two new beers within the last 14 days– and we’ve got another specialty on deck for next week. We won’t divulge the beer that has yet to be tapped (rhymes with marley vine), but we figured we better share the news about our two latest specialty beers!

Grizzly Peak Pils- 5.4% ABV, 40 IBUSSBC

This German-style Pilsner has been welcomed by many happy guests since its tapping. It’s not often that we brew Lagers (not sure about the difference between Ales and Lagers? Check out this link) and we’re always excited when we have them available to enjoy in our brewpub. With its light body and crisp, tingling carbonation– it fits the bill for those looking for a beer on the “lighter” side, while remaining a balanced beer full of bready flavors, herbaceous aromas, and a pleasantly appropriate bitterness. This is a thirst-quenching Pilsner that will carry you to Beer-vana and back to your barstool.

 

Robust Porter- 5.8% ABV, 36 IBU

SSBCOver the past couple years, we’ve had a lot of you come into the brewpub and ask for a Porter. Though Steelcut Stout has been the beer that we’ve suggested for those in search of that particular style, we figured it’s time to give a go at it. I think we all agree, Larry really hit the nail on the head with this one. This opaquely, black as night Porter is everything you could want in a 16oz. glass. Its full body and velvety mouthfeel greets you at first sip, with a chewy richness and a grainy, dry finish. It has intense flavors of dark chocolate, notes of espresso and hints of dark fruits. This Porter is the perfect company for a dark, rainy day– but we would just as happily enjoy it on a sunny one too.

Next time you’re in the brewpub, give our brewer Larry a big bear hug. He’s 2-2 with some tasty brews that we think he hit straight out of the park. We love these new beers and while he’s slaving away up in the brewery, hauling grain and cleaning tanks– we promise to do our part and enjoy these new specialties with the utmost respect and admiration; sip by sip…it’s a tough job, but someones gotta do it.

Here’s to you, Larry!

 

Last Call– Pints for a Purpose 2015/2016 application period ending soon!

Pints for a Purpose

Well it’s hard to believe, but Summertime is coming to an end. If you’re anything like us, you’re probably scratching your head and wondering where the heck the past few months went. While we’re scrambling to get those last minute camping trips in and hold on to our totally awesome Chaco tans, ready or not, Fall is upon us!

Kicking off the season at Standing Stone is the closing of the Pints for a Purpose application period (October 1st). All summer long we’ve had some incredible Southern Oregon non-profit groups send in their applications in hopes of being a Pints for a Purpose recipient for the 2016/2017 season.

The first week of October, we’ll have our amazing staff of over 70 employees choose which tPrintop five groups they would like to see become the next Pints for a Purpose beneficiaries. The recipients will each be given a dedicated benefit evening sometime Nov-March in which $2 from every pint of beer sold from 5-10pm will be donated to their group. It’s a great opportunity for members of the community to meet and celebrate the hard working and dedicated people behind our local nonprofits. It’s also a great opportunity to drink beer for a good cause. What more of a reason could you possibly need to be excited for Pints for a Purpose??

These are some of the amazing groups we’ve had the pleasure of working with in the past few years: Sanctuary One, Rogue Climate, CASA of Jackson County, Bee Girl, Friends of the Animal Shelter, Rogue Valley Farm to School, No LNG Campaign and Children’s Advocacy Center of Jackson County. Last season alone we raised over $2,000!

There is still time to tell your favorite local non profit group to submit an application! Applicants must be locally based, grassroots organizations with 501c3 status. The form is available online here along with more information about the program.

Stay tuned– we’ll announce the 2016/2017 Pints for a Purpose recipients mid-October. We’re hoping to have a record-breaking season this year and we can’t do it without you all.

Cheers to community and to drinking good beer for a good cause!

RVFARM

PINTS5

PINTS#

Now on Tap: Oak Street Wheat

We love beer. We love Oak street. We love drinking beer on Oak street.oak st wheat

Introducing, Oak Street Wheat- our newest specialty beer, now on tap.

This Wheat Pale Ale, a style brewed up by Larry Chase himself, is a creative twist on the standard Wheat. Brewed with Pilsner Malt and Wheat, this beer has the light body that you would expect from this style, but with a bit of a citrus, hoppy kick. We used a brand new varietal of hops, Belma, grown exclusively on Puterbaugh Farms in the Yakima Valley, which gives it a clean, citrusy punch and fruity aroma.

About the Beer

ABV: 5.3%
IBU: 30 (estimate)
OG: 12.9 Plato

It pours a hazy bright golden color with a thick white foamy head. Grassy and fruity in the nose (we smell peaches and stone fruits) with a palate of dry, grainy malts and hints of citrus; it finishes with a clean and lingering hop finish.

Malthps2

Organic Pilsner
Organic Wheat
Acidulation

Hops

Flavor/Aroma: Belma, Liberty

Stop on by and give the Oak Street Wheat a try. Or even better- pack up those growlers (check out our Hydroflasks) and bring them by for a fill. It’s that time of year again to enjoy craft beer in the sunshine and beautiful outdoors.

Ales vs. Lagers

yeast

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!

Pints for a Purpose-Stand Up For Oregon! No LNG. No Pipeline

Tuesday, March 3- from 5-10pm is the final Pints for a Purpose for 2015/2016. We had an incredibly successful year because of your support and the hard work of the organizations involved. We are ending this season with a BANG!

The Stand Up For Oregon! NO LNG. NO Pipeline is a coalition of organizations, landowners, businesses, climate activists, conservationists and concerned citizens working to stop the Jordan Cove Energy Project. The project consists of a 230 mile pipeline and a gas export facility. The pipeline would run across Southern Oregon from Malin to Coos Bay, where the export facility location is proposed.

The pipeline would transport up to 1.2 billion cubic feet per day of liquefied natural gas (LNG) from the Rockies and Canada to the export facility. Once there, it would be stored and then loaded onto mega-tankers for transportation to foreign markets.

From a conservation perspective, this project possesses a significant threat to Southern Oregon’s rivers, forests, and people. The pipeline would require a 100 foot wide clear-cut, which would cross nearly 400 waterways, and cross farms and family properties regardless of the property owner’s objection. LNG Map

The export facility will require dredging of Coos Bay to allow passage of the transport tankers, a 400 megawatt processing facility, and huge storage tanks within the tsunami hazard boundaries. This facility, if allowed to operate, would become the largest greenhouse gas emitter in Oregon.

As part of our mission at Standing Stone Brewing Company, we believe in smart resource use, renewable energy, reducing greenhouse gas emissions, and supporting causes that align themselves with our mission. The Stand Up For Oregon! NO LNG. NO Pipeline campaign encompasses many of our values and we look forward to supporting their work by opening our doors to their organizations and by donating $2 from every pint of beer sold between 5-10pm.

We hope that you will support this cause and stand up for Oregon by drinking one (or two) of our delicious craft beers. Families welcome!

Click here to read the Medford Mail Tribune’s article on this project.