Standing Stone Brewing Company


By in Food, Standing Stone Farm 0

The New Take-Out: Beef & Beer From Your Local Brewery

We’re beefing up our farm-fresh food offerings with Standing Stone’s Onebutchering Mile Farm beef to-go. Our grass-fed, hormone- and antibiotic-free Black Angus cattle are the source for our burgers, shredded beef quesadillas, nachos, soups and daily steak specials. Now you can take One Mile Farm beef home for your own sustainably-raised fare for the dinner table.

We started One Mile Farm over two years ago, located just down Oak Street a mile from the brewpub. There we raise cattle, chickens and lambs that give us lots of local protein for our kitchen. We value knowing our own Standing Stone employees raise these animals humanely, with care to their environment and diets. They graze around our 265-acre pasture in a rotational system, benefitting the land and animals with natural farming methods.cow

So why is grass-fed beef a smarter protein option? Grass-fed beef has been shown to have less overall fat and calories and higher Omega 3s than their grain-fed counterparts. The animals consume a natural, grazing diet, rather than beefing up on soy, corn, grains and other supplements in closed feedlots. Our happy cows are free of antibiotics and hormones because they stay healthy naturally, getting plenty of fresh air and space to roam.

We think these happy cattle give us the best-quality beef for our tables! Our kitchen staff has been trained to butcher all our meat in-house, and now they are preparing specialty cuts and ground beef patties for our customers to take home.

Here’s how it works: We have rotating specialty cuts available everyday. Come in or call to see what’s wrapped and ready to go. If you’re planning a special event, we can also put you in touch with our butcher who can prepare cuts for special orders. Then, you take home your local, free-range beef and cook up delectable meals for yourself and loved-ones!local beef burger on focaccia

Please call the brewpub to learn more about today’s retail beef offerings and pricing: (541) 261-0021. When you pick up your beef, grab a growler of Standing Stone beer to-go and make a full meal of locally crafted fare. We suggest Twin Plunge Double IPA with burgers, I Heart Oregon Ale with spicy Mexican-style dishes, and Steel-Cut Stout with a grilled filet. Make your next meal exceptional with local beef and beer from your neighborhood brewery!

Thanksgiving Food and Beer Pairing Ideas

heritageFor many, wine is the go-to beverage for the Thanksgiving meal. But craft-beer drinkers are discovering the variety of ales and lagers available offers a plethora of pairing possibilities. And here at Standing Stone Brewing Company, we’ve got you covered with some great ideas to bring to the table.

blue cheeseAppetizers: Try our Victory Lager to get the appetites going paired with cheeses or vegetable trays. Its lighter, toasty, flavor with a low-hop bitterness complements lighter fare, but can also stand-up to spicy dips and hummus. Or try our “I Heart Oregon Ale” with sharper or stronger cheeses like Rogue Creamery’s variety of cheddar and blues.

Bird is the word: for the main attraction, our Amber Ale is the perfect complement to turkey. Its malty, yet slightly hoppy notes bring out turkey’s caramelized herbal flavors and is the perfect complement to roasted poultry.PilotRockPale2

Stuffed? Stuffing can take on a variety of tastes depending on how it’s prepared. If yours is a sweeter style, try our Twin Plunge Double IPA. Its intense hoppy, palate cleansing style will cut through the sweetness of raisins and nuts. If you prefer a more savory stuffing, “I Heart Oregon Ale’s” crisp notes will complement oyster or bacon without overpowering it.

Cranberry: Our specialty Wildtrail Ale, made with herbs and edibles gathered locally, will echo cranberry’s citrus-like fruity taste. Plus you can awe your guests with true local flavor.

Life of Pie: For some, the best part of Thanksgiving dinner is dessert! Our chocolaty, smooth Steel-Cut Stout, and its coffee-infused cousin Noble Stout, both offer a balanced pairing to Thanksgiving classics like pumpkin or pecan pie. Or forgo the pie and add a scoop of vanilla ice cream to your glass to create just desserts to top-off a meal to remember.

beer2So grab your growler and swing by the brewery to make yours a truly traditional Thanksgiving meal (the Pilgrims had beer!) See you soon and happy Thanksgiving!

New on Tap: Wildtrail Ale

Once-again we are participating in Beers Made By Walking, a program that asks brewers to make beer inspired by plants found on nature walks. Our beer will be served during a special event, with other nature-infused brews, on October 26th at Belmont Station in Portland. The beer starts flowing at noon and some of the brewers will be available to talk from 2-4.

Michael Altman, a certified nutritionist and member of the American Herbalists Guild, blazed the trail this summer in our search for edible, flavorful, and medicinal plants for the brew. On our foray around Hyatt Reservoir,  we discovered yarrow, mint, elderflower, and St. John’s Wort among others.

Our friends at Beer Made by Walking say “yarrow, mint, and elderflower perhaps are most familiar in beer history. Yarrow has been used as a bittering agent in beer, providing some medicinal value, and was used in gruits before the widespread use of hops. Elderfower has been used recently in a few different commercial beers, and a recent cider. It is appealing to many because of it’s soft citrusy character. Mint has also been used in beer and is certainly more common in tea. It is likely that many of the mint beers have used commercially available mints, so the use of a variety growing wild in the landscape is certainly appealing.”

(*photo by Larry Chase)

Come taste the bounty of The Pacific Crest Trail with Yarrow and Saint John’s Wort! The style is similar to a braggot, which is an ale brewed with malt and honey. This light, amber colored ale with its spicy and floral aroma will leave you wanting more! Cheers!

Beer Made By Walking

Style:  Its Own Style 

Color:  Light Amber
Aroma:  Spicy and Floral
Mouthfeel:  Medium
Flavor:  Honey, Yarrow, Perception of sweetness with slight sour character
Alcohol:  6.9% abv
IBU:  15 (estimate)

Original Extract:  14.8 Plato (% sugar in the wort)


  • Organic 2-row
  • Briess Special Roast
  • Organic Carapils
  • Acidulated


  • Wildflower Honey (Willamette Valley) – 30% of fermentable sugar


  • Bittering:  Organic Magnum

Flavoring Plants – collected near Lake Hyatt

  • Yarrow
  • St. John’s Wort

Another Great Turnout for Pumpkins and Pints

This year’s Pumpkins and Pints was a smashing success down on One-Mile Farm! Hundreds of pumpkin-carving, music-loving friends and family came out to make this one of the best years ever. And thanks to the Turner Moore Band for providing the tunes to help make this, our 5th annual event, so much fun.

We are also happy to get a chance to share the Standing Stone Brewing Co. Farm Project with the community. This is where we source all our eggs, beef and poultry for the brewpub, keeping the food loop as close to home as we can. We also compost the all restaurant’s food waste there, keeping it out of landfills.

Thanks again to all for coming out! Here’s a look at some of the fun!

(*All photos by Marina Pecoraro)

*ImageIMG_9383-2 IMG_9276 IMG_9280 IMG_9299 IMG_9303 IMG_9305 IMG_9372 IMG_9379 IMG_9389 sign photo-81 IMG_9402 IMG_9393

New! Beer & Food Pairing Every Sunday

We recently made a few changes to our brewpub menu, adding some late summer-time options (Blackberry & Fennel Pizza), replacing out-of-season dishes (Winter Squash Pizza) and making improvements on favorites (Chicken Flautas Salad). We also unveiled a totally new offering: Group Food and Beer Pairings, every Sunday at 3pm.ssbc bike happy hour and storefront_edited-1

For a long time we’ve gifted group beer pairing dinners as donations for auctions and raffles for the local nonprofits and community organizations we love to support. They’ve been so popular, with many people bidding on pairing dinners year after year, that we decided to make a sampler version available to all our beer- and food-loving followers on a regular basis.

Here’s how it goes: Every Sunday one of our knowledgeable brewery staff leads a five-course, prix fixe beer and food sampler for culinary and craft beer enthusiasts. No reservation is required, just show up and we take care of the rest! Pairing is $25 per person.

To get your mouths watering and minds wandering, here’s a peek into what our pairing gurus have put together for the menu this season:

I HEART OREGON ALEpairing group
Small House Salad with Savory Walnuts

Spicy BBQ Chicken Pizza

Deep Fried Brussels Sprouts with Basil Aioli

Blackened Fish Taco

French Vanilla Ice Cream

Be sure to come in soon and try our several other new menu offerings, too. We currently have Hefeweizen on tap as our summer seasonal and a new brew on the way this weekend (think Hardtail Ale with a hoppy punch). The new Roasted Eggplant and Za’atar Pizza Pizza is a hit and the Deep Fried Zucchini with Horseradish Sauce is great for a snack or appetizer to share with a group. Use your imagination to make your own delicious beer and food pairings everyday, and stop by on Sundays for a little extra inspiration!

A Fish Story.


(photo: R. Koning)

The bite is on off the Oregon and Northern California coasts and we are getting in on the action with fresh fish specials and additions to our regular menu. And by using locally sourced, sustainably caught fish, we are helping turn the tide on practices which are harmful to ocean ecosystems while supporting the local economy.

Just-caught salmon and albacore —straight from the fisherman to your fork— is now available at Standing Stone Brewing Company. We purchase our fish right off the boat so we are not only getting the brightest, freshest seafood available on the market, but also are directly supporting local fishermen like Mark Newell of Newport who owns the Silver Quest pictured below.


(photo: Mark Newell)

You are also supporting sustainable fishing management when you eat our locally harvested fish. Our fishermen use methods which reduce by-catch, or catching unwanted fish, and are not harmful to seafloor structure. The chinook salmon and albacore tuna are troll-caught, one of the safest types of fishing when it comes to reducing by-catch. This environmentally conscious “hook and line” method is preferred to trawling or dredging, which are harmful to the seafloor.

And best of all, it’s delicious! Chinook salmon are one of Oregon’s most sought after fish, and when you sink your teeth into a filet you’ll understand why. Look for chinook salmon on our daily specials board.  Oregon’s albacore tuna are harvested younger and have a lower accumulation of mercury. They are also high in healthful oils and are known for their mild, distinct flavor. We are currently serving our Fish Tacos with fresh albacore, and they are becoming a staff and customer favorite!

We are proud to support the region’s hard-working fishermen, and are committed to sustainably sourced ingredients. We look forward to hooking our guests up with the best fish on the market! So follow us on Facebook and Twitter to see what’s coming in off the docks and making its way to your dinner plate!

imagejpeg950 copy

(photo: Mark Newell)

By in Brewery & Beer, Food 0

7 Warm Weather Beer & Food Pairing Ideas

The summer season hits us with full force in Southern Oregon, and after a few days of triple-digit weather last week we’ve got our minds on the coolest beer and food match-ups from our menu. Using our current line-up of specialty and year-round beers, here’s a list of our favorite Standing Stone brews and the summertime foods that complement them at alpha beta hop farm

Milk & Honey Ale with Marionberry Cobbler a la Mode – The smooth mouthfeel from the lactose in the beer pairs great with the ice cream on top of this dish. Sweet and slightly tart marionberries alternate perfectly with the flavor of honey malt.

76 Hands Blackberry Ale with House Salad & Balsamic Vinaigrette – Hot weather calls for lighter dishes. Our House Salad with mixed greens and walnuts pairs great with this wheat style beer, and the bodies of the two pairings match up great. Consider salads you enjoy with fruit in them. Pairing with blackberry ale is the same idea as throwing some of your favorite fruits on top a bed of greens.

I Heart Oregon Ale with Fish Tacos – The fresh salsas on this plate maketortilla chicken salad it a great summertime meal. The I Heart Oregon Ale refreshes the palate between each bite, letting you taste each individual salsa in the trio to decide which you like best. The light-medium body of the beer and slight bitterness make this a great replacement for an IPA on extra hot days.

Amber Ale with Blackened Chicken Tortilla Salad – This well-balanced ale pairs great with this fresh and spicy salad. The malt in the brew mellows the blackening spice on the chicken, and the Amber’s slight hoppiness is a great match with the Oregano Vinaigrette.

Twin Plunge Double IPA with Italian Sausage & Pepperoncini Pizzablackandblue burger – Nothing says summer like beer and pizza outside. Order this long-time favorite beer with a wood-fired pizza and enjoy the views from our patio. Both are a little bold, a little spicy and completely satisfying.

Steel-Cut Stout with Black and Blue Burger – What summer food pairing list is complete without a burger? Our Black & Blue Burger features bacon, blackening spice and Rogue Creamery Crater Lake Blue Cheese, all on top our farm-fresh, grass-fed beef patties. The big, roasted flavors of the Stout make this an all-around flavorful meal.

Noble Stout with Vanilla Ice Cream – Mix these two together in a pint glass for an adult version of a classic float, or alternate bites and sips side-by-side. A bowl of ice cream with a couple pints or half pints makes a great dessert option for two.

Come try our summer pairing ideas in the restaurant or at home, or experiment with your own. With seven housemade, rotating beers on tap and daily specials coming from our kitchen, there are always new, seasonal flavors abound. Wherever you live or vacation, do your best this summer to stay cool, savor fresh foods and brews, and enjoy responsibly!

Beer of the Day: Amber Ale

In celebration of American Craft Beer Week, we continue our daily beer feature with a look at one of Standing Stone’s long-standing brews, Amber Ale. Our Amber is a customer and employee favorite, and what’s not to like about this approachable ale? It can be described as a “crowd-pleaser,” or a “middle of the road” beer which gets its name from the rich amber hue derived from crystal malt. Ambers are perfect for those looking for something not too heavy or full-bodied, yet who still want lots of flavor and some hops. And our customers aren’t the only ones who like this beer: our Amber won the bronze medal at the Lallemand Brain of Brewers Contest in 2010._GEO9478_edited-1

About the Beer

Ours is a medium bodied copper-colored ale with caramel-malt flavor, moderate hop bitterness and just a hint of fruit. 6.0% abv, 38 IBU


  • Organic Crystal-60
  • Two-Row
  • Munich
  • Crystal-15
  • Acidulated


  • Bittering=Nugget
  • Aroma=Cascade, Liberty

Food Pairings

Amber Ales are known for their ability to pair well with a wide range of foods, particularly grilled or spicy items. Have an amber when you are trying to tone down the heat in spicy foods like our Thai Curry or Ginger Teriyaki Ribs. The subtle maltiness and mild hop finish of our Amber Ale also make it the perfect pint with our wood fired pizzas.garlic pizza

So, while American Craft Beer Week is the perfect time to try a new specialty craft ale like Hop Night, it’s also a good time to rediscover the classics. Amber Ales have found a home in most Northwest brewpubs because they are not overpowering, complement a variety of foods, and are a great introduction to other craft ales.

Join others celebrating American Craft Beer Week around the country tonight at The Nationwide Toast! You can simutaneously  raise a pint of your favorite ale with other craft beer lovers at 5PM Thursday right here at Standing Stone.

By in Brewery & Beer, Food 0

Flavorful Pairing Ideas From Our 2013 Winter Beer Dinner

This time of year, when the chilly weather drives us inside and comfort food second course beer dinnertakes center stage, a great way to spice up a meal is with cleverly crafted beer and food pairings. Of course, pairing fare year-round is always a great idea, and the rich flavors of the winter season make for especially delicious combinations. Using key ideas like coordinating intensities, complementing flavor profiles and cutting fat with hoppy brews is an easy way to get started with your own food and beer creations.

For flavor-union inspirations, we asked our brewmaster, Larry Chase, to give us some background on the beer and food pairings from our Winter Beer Dinner earlier this month. Here’s what Larry has to say about the brews and dishes we chose, and why each of these courses worked especially well:

1st Course: The smooth residual sweetness of Milk & Honey Ale winter beer dinner 2013complemented the soft flavors of the Fig Butter and fresh Honey, while balancing the tanginess of Mama Terra Goat Cheese.

2nd Course: The bright crispness of the I ♥ Oregon Pale Ale helped to cleanse the palate after each bite of the rich and creamy Crab and Shrimp Bisque.

3rd Course: A classic pairing–the Oatmeal Stout’s dry roasted flavor was a counterbalance to the salinity and brininess of both Raw and Wood-Fired Oysters. Also, trying the Oatmeal Stout and the Noble Stout (next course) back-to-back was a great way to compare like-flavored beers.

4th Course: Bold food like the Roast Beef with Wild Mushrooms needs a bold beer. The upfront coffee flavors, along with the chocolate and roasted flavors, of Noble Stout stood up to the intensity of the dish.

5th Course: Truffle Salt topping the Apple and Rogue Creamery Blue Cheese equally matched the earthy and woody flavors in our 2012 Barley Wine.

6th Course: A well-hopped beer can cut through the sweetness and fat of Crème Brule to refresh your palate for each bite. Plus, the strong citrus flavors of the Double IPA played well with the vanilla flavors in the dinner

Thanks Larry! If you joined us for this year’s Winter Beer Dinner, please let us know which pairing was your favorite of the evening and why you loved it. You can use these examples to build your own pairings at home, too. If you have a favorite seasonal craft beer you like to keep in stock, consider its body, flavor and intensity and make a meal around your beer. After all, what better way to brainstorm dinner than with a pint?

By in Food, Standing Stone Farm 2

Sweet Rewards of Our Honey Harvest

SSBC Beekeeper Danielle with hives (photo: R. Koning)

We’re buzzing with sweet joy as we welcome our first batch of honey from our bees on Standing Stone Farm! We’ve been tending to our beloved honeybees all summer long, and as we prepare to wrap them up warmly for the winter we delight in a sweet treat from our bustling hives in return.

Busy hive entrance

We started beekeeping on our farmland earlier this summer with four single-level beehives. These colorful boxes live in a sunny pasture in the middle on our farmland on Eagle Mill Rd. in Ashland,OR, surrounded by bushes of blackberries to supply plenty of pollen. As our hive populations expanded over the summer we added several more levels to our hives, giving our bee friends and their queens plenty of room to grow their families and make delicious honey.

In September, as the warm, sunny weather began winding down, our Standing Stone beekeepers took a course from Bee Girl of Ashland, OR all about winterizing beehives and harvesting honey. Here, they learned that honeybees need plenty of reserve honey to supply their diet during the cold winter months when they don’t leave their hives. They also do well in small, combined hives that contain their warmth and don’t let cold wind gusts inside.

SSBC Beekeeper Rachel preparing honey (photo: C. Meeks)

After the class, our beekeepers spent a day inspecting and consolidating the hives to prepare them for the cold winter months. They left the bees with enough honey to keep them full with food while pulling the extra honey that was leftover once the bees were settled in their new, cozy spaces.

Back at the restaurant, we harvested our honey using an old-fashioned “crush and strain” method, pushing the honey through a fine mesh strainer to separate the liquid and wax. Once finished, we filled five liter jars with fresh, delicious honey to use in our restaurant. We’ll be sure to use it in dishes that let its natural sweetness shine through, so stay tuned to special’s board for honey delights coming soon.

Final product – fresh, raw honey! (photo: R. Koning)

To enjoy local honey at home visit your community’s farmers market or food co-op and stock up for winter. The sweet treat is a delicious traditional aid for soothing a chilly-weather cold or flu, and a yummy ingredient in cooking and baking or homemade mead. And if you’re interested in starting your own hives at home, be sure to visit the Bee Girl website for resources, tips and community classes in Southern Oregon.