Standing Stone Brewing Company

Employees & Partners

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”.

Supporting Local!

One of the many accomplishments we are proud of here at the Stone is our commitment to partnering with other local businesses to produce health conscience food and delicious libations for our guests. Recently, we were introduced to a small batch, Southern Oregon distillery called New Port Distilling. Created by locals Charlie Bass and Anna Nickels Hoeper, New Port Distilling specializes in gin and vodka with many local infusions during the distilling process to produce truly, one-of-a-kind spirits unique to Southern Oregon. Another interesting signature method they use? They incorporate coconut carbon filters made from coconut shells! Not only is it renewable, but coconut shell carbon has a high density of micro-pores, allowing for the best possible filtering of contaminants to ultimately provide a super smooth product.

Having tried their spirits, Standing Stone was so impressed that we decided to partner with New Port Distilling to feature two new house cocktails on our summer menu; in the name of supporting local, but also in appreciation of delicious, superior tasting spirits!

We recently spoke with Charlie and Anna to gain a closer look at this local business that is quickly building a name for themselves!

Charlie Bass & Anna Nickels Hoeper

Standing Stone: “Can you tell us how your company was created?”

“We worked together for many years at Greenleaf Restaurant in Ashland. We became great friends in our time there, and we both had a passion for side projects such as a small, late night experimental delivery pizza pop up called ‘Stonetop Pizza’ in 2014.” Charlie developed a passion for gin and the distilling process over the years, and once it was time to transition from Greenleaf, a distillery seemed like the natural choice. Anna had completed a baking and pastry program at the Oregon Coast Culinary Institute and saw an opportunity to join Charlie, and bring her knowledge of flavor pairing and cocktail creations to the business when they opened their tasting room in October of 2020.

SS: What botanicals do you use in the distillery process?

“The two rules of gin are that they have to be at least 40% alcohol and flavored with at least 51% juniper. Our London Dry Gin pairs juniper with the classic gin base of coriander, lemon, angelica root and orris root, but also has notes of paradise seed, cardamom, lemongrass and cassia bark. We also have our Beard & Flannel Gin, which we made to capture the terroir of Southern Oregon, that uses more local botanicals such as Douglas Fir, lavender, sage, mugwort and chamomile. Our latest addition is our aromatic gin that features flavors of Southeast Asia, with lemongrass, ginger and lime leaf.

SS: What are your thoughts on recently partnering with us to feature two new house cocktails on our Summer Menu?

“We adore Standing Stone’s commitment to using and supporting local. We both have been patrons of The Stone for many years and never had any doubt that your company would do our products justice, and of course, you delivered. We started our company right before the COVID-19 pandemic, and nothing has been more incredible than the way local businesses have rallied to support each other. We owe a massive debt of gratitude to the local restaurants and bars that have brought us into their establishments and worked with us, when they too have been trying to survive the year; businesses exactly like Standing Stone!”

SS: Where is your Tasting Room located, and what are the hours?

“We currently do tastings Friday – Sunday, 2 – 6 PM at our warehouse in Central Point at 201 Bateman Dr., Unit 23. We hope to move to a more central location in the next year, as we are quickly outgrowing our current space.”

SS: Where do you see your company in 5 years?

“We plan to expand our bottle sales outside of Oregon and add more spirits, such as rum. We also hope to continue to build relationships with restaurants and bars throughout the state, as well as have a dedicated cocktail bar where we can showcase more of our experimental mixed drinks and spirits.”

SS: Where can customers find your spirits for purchase?

“We sell bottles out of our location in Central Point and additionally are stocked in most local liquor stores. The Ashland and Talent Liquor Stores, specifically, keep our products at the ready.”

New Port Distilling’s four signature spirits.

We here at the Stone are proud to introduce our two new house cocktails featuring New Port Distilling:

Standing Stone Elderflower Martini

New Port Distilling Beard & Flannel gin, dry vermouth, St. Germain Liqueur, lemon twist, served up.

Standing Stone Strawberry Spritzer

New Port Distilling vodka, strawberry puree, lemon press, soda, on the rocks.

Come in any time to enjoy these delicious creations, or to simply try New Port’s gin and vodka, available at our full-service bar.  When you choose Standing Stone, you’re choosing local many times over! Cheers!

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!

 

 

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!

Keeping it LOCAL with RA Farms, Rogue Valley

“Keeping it local.” This is one practice we continually strive to accomplish here at Standing Stone Brewing Company.  While we proudly serve our very own beef and lamb, we don’t currently raise pigs at “One Mile Farm.”  As such, we’ve partnered with local pig farm, RA Farms, to locally source the pork that we currently serve on our menu.  These pigs are raised in the most humane and environmentally friendly manner possible.  Not only that, the most interesting aspect of partnering with this farm is the fact that it’s founders are two teenagers who are taking steps to make a positive difference in our local community.  Meet Alyson Scheffler and her brother Reagan.

From left to right: Reagan Scheffler, Standing Stone Executive Chef Raider Babcock, Alyson Scheffler

In her own words, Alyson shares their story:

“My name is Alyson Scheffler, and my brother Reagan and I are the owners of RA Farms. I am a senior at Eagle Point High School and Reagan is a sophomore. We both became involved in agriculture through 4-H and FFA programs here in the valley. However, our love of agriculture started far before we owned our first hog.

We are sixth-generation hog farmers here in America. Our great-great-great grandparents moved their families to the United States from Switzerland and Germany, and began raising hogs. The first three generations had traditional farms: hogs, cows, chickens, crops, a little bit of everything. In the late 60’s and early 70’s, our grandparents expanded their hog operation where they raised 2,000 hogs per year, taking them through their entire life cycle. Though my father raised hogs through 4-H and FFA, our immediate family has moved away from farming, compared to past generations. Our parents are not involved in agricultural careers, and my grandparents also retired from farming. We have made multiple trips to visit my Great Grandma Betty on the family farm in Minnesota, which was established in 1874. We got to see the barn and the same house my grandpa grew up in. Seeing this heritage inspired my brother and I. To maintain our connection and the value of a farm upbringing, my brother and I began raising hogs through 4-H. Our business, RA Farms, began in 2011 after my first year of raising a 4-H hog to sell at the Jackson County Fair. After raising our first hog, we decided that this was something we would do year-round. My dad brought up the idea of raising butcher hogs in the off-season, and we raised our first two hogs in the winter of 2011. We have been raising and selling hogs for eight years now, and it has grown from raising just two animals per year to 40.

RA Farms, Rogue Valley

The amount of animals we raise per year depends on the demand; we usually base it off of how much pork restaurants and individuals in the community need. This business has become hugely successful for us in the past couple of years because of the farm-to-table practice that many restaurants are now adopting.

Humanely & sustainably raised pigs, RA Farms.

People want to know where their food is coming from, who’s raising it, how it’s treated and what it is eating. Consumers and restaurants count on us, and we don’t take this responsibility lightly. We focus on the local aspect as much as we can: we source all litters of pigs as close to home as possible, and we buy feed that was milled within the state of Oregon. Keeping everything in our business local is a large part of our business marketing strategy & mission.

Alyson gives a tour of RA Farms to Standing Stone employees.

Outside of our business, my brother and I are also involved in sports at the high school: Reagan competes in football, basketball and track, and I compete in volleyball.  Balancing school, our activities, and the farm isn’t always easy. However, one guiding statement that has been passed down through the generations of Scheffler families is: “The animals come first. They can’t take care of themselves.” My brother and I have to coordinate our schedules to ensure we balance out the workload and complete commitments we have made to our hogs, our business and our school activities. Three hours are devoted each weekend to cleaning pens at both locations- our home and a barn that we rent down the road to accommodate extra groups of pigs.  Added time is put on for moving pigs, extensive cleaning (with new pigs), and taking care of the pigs throughout the week. I have seen firsthand how hard work through RA Farms has paid off and want to continue to grow the business by supplying more high quality local pork to families and restaurant customers.”

Standing Stone will continue to partner with local farms like the Schefflers’ in order to accomplish our mission of supporting local businesses, as well as maintaining sustainability and environmental awareness to build a better future for tomorrow.  When you choose to dine with us, you are joining us on this mission.  Thank you, to our loyal customers, for your continued support.  Stay tuned for an upcoming video feature that takes a closer look at our partnership with RA Farms.

If you are interested in contacting RA Farms, you may reach them at rabaconandeggs@yahoo.com

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

Pints For A Purpose Returns!

Well, Summer is officially here!  Whether hitting the trails, lakes or rivers, we’re all excited for outdoor adventures and warm weather fun here in the Rogue Valley. At Standing Stone, it’s also a time we look forward to kick off our annual Pints for a Purpose application period, which runs from July 1st to October 1st, 2017.  

If you aren’t familiar with the program, through our Pints for a Purpose we donate $2 of every pint of beer sold to an employee-chosen nonprofit group, on their designated benefit evening. The top five voted recipients gather family, friends, and supporters from all over Southern Oregon on nights running November through March.

Our great staff votes for the top five favorite organizations, and we’re always amazed at all the wonderful work being done by the people in our communities. We award each nonprofit a special evening, during which all pints sold between 5pm – 10pm contribute to their cause. The organizations send representatives to answer questions, offer information, and participate in the fun! You just enjoy a beer, some excellent company, and have a great time knowing you’re helping a passionate local organization.

Last year’s Pints For a Purpose Events Supported:

White Oak Farm Education Center

The Maslow Project

Southern Oregon Alzheimer’s Association

Oregon Wild / Oregon Brewshed Alliance

Modern Roots Foundation

This year, to celebrate twenty great and exciting years of business at Standing Stone Brewing, we’re inviting all of our past Pints for a Purpose groups to apply, as well as looking for new groups to support.  If your nonprofit would like to apply for a Pints for a Purpose evening at Standing Stone, please visit our donations page. We look forward to hearing from you!

Standing Stone Brewing Company

Pints for a Purpose-Rogue Valley Farm to School

We are ecstatic to welcome Rogue Valley Farm to School into our brewery this Tuesday, February 9th as the beneficiaries of our Pints for a Purpose program. On this evening, from 5-10pm, we will donate $2 from every pint sold to this amazing organization.

What about this makes us so excited? We have a chance to do what we do best (pouring great craft beers) to support local food, farms, education, and children. It’s a chance for us to give back to our community on our turf and a chance for our community to show their support for the great work the Rogue Valley Farm to School does.

“Rogue Valley Farm to School educates children about our food system through hands-on farm and garden programs, and by increasing local foods in school meals. We inspire an appreciation of local agriculture that improves the economy and environment of our community and the health of its members.”kids-768x576

But lets be real here: How AWESOME is this organization? We give them an 11 out of 10! They are working tirelessly to educate tomorrows generation about the importance of diet and how that connects to local food and farms.

As part of our mission at Standing Stone, we are committed to providing delicious craft beer and fare that utilizes locally grown ingredients and in turn supports small, local farms. We would like to thank Rogue Valley Farm to School for helping to support our mission and making it possible for the Rogue Valley to enjoy the rich bounties offered by our local farms.

For more information please visit Rogue Valley Farm to School’s website.

 

WEEKEND for WATER: JANUARY 30TH AND 31ST

Weekend For Water Posters 2015.compressed (1)

As proud partners of the Oregon Brewshed Alliance, we will be hosting “A Weekend for Water”. During January 30th and 31st, $1 from every pint of I ♥ Oregon Ale will be donated to Oregon Environmental Council and the Oregon Brewshed  Alliance (an Oregon Wild Alliance).

Why? Why would a brewery be so interested in donating money to help keep Oregon’s rivers and lakes clean you may ask? The answer is simple; beer is 90% water and CLEAN WATER MAKES THE BEST OF CRAFT BEERS.

“Since water comprises 90-95% of the liquid in your glass of beer, we need clean water to brew clean beer,” says Standing Stone brewer Larry Chase.

Besides our addiction to creating great craft brews, we here at Standing Stone Brewing Company feel that as apart of our community it is our responsibility to help maintain the health of our ecosystem. By supporting great organizations like Oregon Environmental Council and Oregon Wild we can do just that.

Please join us January 30th and 31st to show your support for Oregon’s clean lakes and rivers.

Meet Our New Chef, Javier Cruz

Javier Kitchen

It is with great pleasure that we announce our new chef at Standing Stone Brewing, Chef Javier Cruz. Congratulations, Javier!

We are beyond excited to have Chef Javier as our new kitchen leader.  He is conscious to healthy, sustainable living and shares the values consistent with our ethos – cuisine being fresh, locally sourced, innovative, seasonal and celebratory. Although he is new to his current position, he has been working at Standing Stone for the past 8 years, and we can’t wait for many more.

Chef Javier started his restaurant career in 1998, working through the service ranks to become the dining room manager of Il Giardino.  During that time he developed a real appreciation for the customer experience as it related to food service.  His admiration of the skill and creativity of the kitchen staff there led him to enroll in Le Cordon Bleu at the Medford Culinary Institute, from which he graduated in 2007.

Javier Chalkboard

Shortly after, two regulars at Il Giardino, (and coincidentally owners of Standing Stone Brewing) Abe Oberlin and Nancy Branghurst, encouraged Javier to come work in the Standing Stone kitchen.

From 2008 to 2015, while working as Sous Chef with Chef Eric Bell, Javier also continued his restaurant immersion in the Standing Stone as Dining Room Manager.  Javier has always appreciated that Standing Stone has provided opportunities for daily learning and growth, both in the kitchen, and especially the experiences outside the restaurant on our One Mile Farm.  There he has worked with our farm manager Michael Smelser, as well as cultivated relationships with local farmers and ranchers, and attended conferences to further his knowledge of local and sustainable food producers.  Javier has continually nurtured his passions and skills with food and kitchen management, aligned with a great belief and respect for sustainable, organic, and local products.  Chef Javier enjoys crafting specials with  the bounty our One Mile Farm provides, as well as opportunities to his express creativity with daily menu items, while exploring seasonable local ingredients.

Please come in and treat yourself to some of his amazing creations.