Standing Stone Brewing Company

Food

Eat Local Week – Celebrating Regional Bounty!

We love autumn since it’s peak harvest season for local farms. This week is “Eat Local Week,” a time to celebrate and savor the bounty. Of course, since we’re a brewery, we like to think of it as Eat and Drink Local Week. We also think every week should be Eat Local Week!

If you’re in the Rogue Valley, check out the event lineup and sign up for the Eat Local Challenge. We’re offering menu specials (vote for us if you like them) and will be participating in THRIVE’s Rogue Flavor fundraising dinner on September 19. If you live elsewhere, look for similar campaigns or join us virtually and cook up something in your area next year.

Here at Standing Stone, sourcing from producers is a priority. Chef Eric Bell loves to check out the local Growers Markets to find the best of our region’s offerings. There are lots of benefits to filling your plate with homegrown goodness. For starters, fresh, local food tastes better, and it’s often more nutritious. Buying local preserves regional farmland, supports like minded small businesses and keeps our dollars circulating in our economy. We also reduce the environmental footprint needed to transport ingredients.

In honor of Eat Local Week, here’s a spotlight on some of the local producers who make our menu so delicious. Stop by and enjoy the fruits of their labor!

Tobias & Abigail Hatfield, Full Circle Bison (photo: FCB)

Produce: We source from a diverse group of small-scale organic and sustainable growers in our Rogue Valley region. These include Fry Family Farm, HappyDirt Veggie Patch, Barking Moon Farm, multiple members of the Siskiyou Sustainable Cooperative and Village Farm. We love to feature farms in our specials, so check our specials board to meet your farmer.

Alpha Beta Hops provides some of our hops, grown organically right here in Ashland. Check out recent TV coverage (KTVL) and an article (Mail Tribune) on the farm.

Full Circle Bison Ranch provides the delicious, healthful, grass-fed bison we use. Located a stone’s throw away in Williams, Ore., they’re Certified Organic (no hormones, antibiotics or additives) and raise their animals on expansive pasture.

Photo: Valley View Beef

Noble Coffee Roasting is located just a few blocks away. They source exceptionally high-quality organic coffee directly from farmers through fair trade practices and work with producers on community development projects.

Rogue Creamery is an award-winning artisan cheese maker down the road in Central Point, Ore. They use local, sustainable sources and have earned the Food Alliance’s Certified Sustainable label.

Valley View Beef is nestled 4 miles away in Ashland, OR. The cattle graze freely on chemical-free pasture year round and don’t receive any hormones, antibiotics or synthetic chemicals. Our very own chickens are on the same farm, sharing the pasture in a rotational grazing system.

Meet Our New SSBC Chickens

Lately around Standing Stone we’re talking a lot about eggs.

Actually, we’ve been talking a lot about chickens, our very own flock.

In late June, Standing Stone purchased 44 chickens from Heritage Meadow Farms in the Applegate Valley. We’ve had a cooperative relationship for years, trading spent grain as feed for chickens in return for eggs for our menu. When we heard that Heritage Meadows was selling their flock, we jumped on the opportunity to keep this cycle going closer to home.

We purchased the chickens, built a coop and leased land for their new home, less than 4 miles from our restaurant. In less than one week, Standing Stone completed all this and set up an in-house egg-producing operation!  We now raise a large enough flock to supply all of our eggs on the menu, offering you healthy, local and truly delicious eggs.

Dave Westerberg, owner of Valley View Farms, was also excited about this opportunity and offered his land as home for the chickens. Valley View is the supplier for all of the beef used at Standing Stone.  Allowing the chickens to co-exist with the cattle was a no-brainer. The two species thrive in a symbiotic relationship, with the chickens and cattle grazing in a rotation across several pastures on the property.

The chickens eat exclusively Standing Stone compost, as well as grass and insects from the land. Their spacious coop features lot of nesting boxes and is a mobile unit that we move around the land to help the pasture rejuvenate and provide fresh grazing space. Our employees deliver fresh feed daily, including the spent grain from our brewing tanks, vegetable scraps, and bread crusts. And, they’re antibiotic and hormone free – we wouldn’t have them any other way.

KTVL featured a story on the coop and how the eggs are used in the restaurant.  Click here to view the video and get up close and personal with flock. You can also check out an article from the Daily Tidings and a video from KTVL for a sneak peek at our next venture in localizing our food – leasing land to raise more chickens and livestock.

p.s. Come check out our window display in the front of the restaurant! Employee, Melza Quinn, spent a day at the farm taking pictures of the cows and chickens so everyone walking by can enjoy their happy faces!

Siskiyou Challenge Multi-Sport Relay Sept. 25th – Join the Fun!

At Standing Stone, we’re big fans of delicious, sustainable, local foods and the farmers that provide them. We also love to enjoy our beautiful surroundings, through hiking, biking, running, swimming, rafting and other recreation.

So, when we heard about the Siskiyou Challenge, a multi-sport relay race held on September 25th here in Ashland, OR, we jumped in to support it and want to encourage others to get involved.

The race benefits Rogue Valley Farm to School, one of our favorite nonprofits. They connect schools and local farms to teach kids about sustainable farming and healthy eating, and get school lunch programs to use locally produced foods.

The route is scenic and challenging with 5 legs: 11K run, 3K kayak, 25-mile road bike, 9-mile mountain bike and 5K run. It begins and ends at ScienceWorks and passes through farms, orchards, mountains, parks and central Ashland, with the kayak leg at Emigrant Lake. Individual or teams up to five people can participate. There’s also a fun run/walk for those who prefer a more bite-sized course.

Beautiful Emigrant Lake

After the race, we’ll be serving a free meal to all racers, of course featuring local foods. Other sponsors are providing great prizes for a random drawing and awards for overall winners. Adding to the festivities, there will be a pre-race barbeque on September 24th in Lithia Park.

Join us in the fun and sign up to race or volunteer. You can get more information on the event website or contact the race director, Deborah Gordon, via email or phone: 541-944-4118.

Hats off to Deborah, co-organizer Tracy Harding of Rogue Valley Farm to School and the rest of the great sponsors! See you there!

Brewing Up Organic

Our beer contains over 90% organic ingredients

We’re big fans of organic agriculture. To sum up our views, we’re sharing a thought from Ode Magazine:

“What do the terms “organic apples” and “social entrepreneurs” have in common? Both are pleonasms; they contain unnecessary repetition.”

Right on – food should be organic and business should be responsible, by default. Our operating philosophy is grounded in a commitment to have a positive environmental and social impact while succeeding in business. Of course, this is an ongoing journey and we’re in it for the long haul.

As part of this commitment, we seek to offer delicious, high-quality, sustainable produced food, beer and other beverages. We use over 90% Certified Organic ingredients in our beers, including locally-grown organic hops, and source locally-produced and organic foods for our menu as much as possible.

In case you’re curious how the certified organic process works, there are a several organic certifiers, which must all be approved by the United States Department of Agriculture, otherwise know as the USDA. The UDSA oversees the National Organic Program, including the USDA Organic labeling program. One certifier approved by this program, located in our home state, is Oregon Tilth. This ensures integrity across the system, delivering the best for you, farmers and the planet.

Organic purchasing is just aspect of our broader mission toward sustainability. In everything we do, we work to be mindful about our impact and do better. It’s an ongoing process and we always welcome your ideas!

By in Food 0

Eat Dessert First

“Yes, I’d like dessert now.”

How about dessert first?

We freshly prepare a selection of ‘classic’ desserts you can enjoy everyday, plus a variety of daily special desserts – the specials change for several reasons. Seasonal ingredients, new twists on old favorites or the creative whims of our bakers are all reason enough to add something new to our menu. 

For a true microbrewery experience, order dessert with a fresh beer.  Many of our desserts pair well with favorites like the Oatmeal Stout or Hefeweizen, and once in a while we’ll throw a dessert-ready seasonal beer in the mix as well, like the Butternut Brown Ale. And then, maybe an entrée.

Seriously.

You’ve heard the Eat Dessert First saying? Feel very free to act upon that impulse.

American Craft Beer Week: Weekend Events

Guest Beer Lineup (Photo: Ginger Johnson)

You still have all of Friday, Saturday & Sunday to celebrate American Craft Beer Week – so get to it.

Here’s what Standing Stone Brewing Company has to offer:

  • Milk & Honey Ale – created and tapped expressly for ACBW. Enjoy it until it’s gone! (Got your growler ready? We’ve plenty to purchase for your beer to go needs)
  • Lucky 7 Beer & Food specials every day – both for kids and adults. We’ve paired our beverages – beers and lemonade & root beer – with great fresh foods to match.
  • Brewery Tours each day at 11:30 and 5:30 – just come on in and let us know you’re hear for the tour.
  • Root Beer Demo – Larry Chase, our brewer, will be putting on a demo on how we make our root beer.
  • Saturday night at 6 pm – Scott Saulsbury will come tap one of the SOB beers.
  • Sunday at 2 pm join several Standing Stone crew members in a bike ride to Alpha Beta Hops. Get some exercise and then return to SSBC to enjoy a fresh beer and tasty food.

Monday on – continue to support your local brewery. Over 100,000 jobs are in place because of America’s small brewers.

We all appreciate that kind of support – cheers!

Wood You?

Who likes to cozy up to a fire on a chilly day?

For those who have been to Standing Stone Brewing, you may know we have a wood fired oven.

We use our oven in variety of ways. One of the most obvious is in making our savory wood oven fired pizzas. We also use the heat every morning to bake all our hand made breads.  Beginning at 5 am, the restaurant begins to smell like fresh made rye, sourdough, focaccia and (yes!) cookies.

Throughout the day we warm up your desserts as well, like yummy chocolate chip cookies (should you want one warmed up!), marionberry cobbler, stir crazy cake,  and…the list goes on.

It acts as a useful tool for us and also provides a great deal of heat for the customers- nice in the cooler months to be sure.

We use Madrone as our fuel and since it’s a native tree, which fits the sustainability mission we strive for.

Come on in. The restaurant’s warm.

Happy St. Patrick’s Day! Celebrate With Greener Cuisine

St. Patrick’s Day encourages us to break out our green. We think it’s a fine idea to keep this spirit up everyday.

Green – while certainly a color of many foods – is also how many folks talk about for sustainable, responsible ways of living and doing business.

Awareness and action are both important to help make this happen, and we do our part to work on these everyday. We think about this a lot in relation to food, since we serve lots of tasty fare from our kitchen, and savor foods of our own creation daily.

There’s certainly a lot of information to sift through to identify more sustainable foods…and there’s no single definition. We’ve made it a priority to form relationships with food producers and  vendors, and ask about their practices. We also check out their websites, and stay updated on important issues through sources like Grist.

When we are aware, we make smarter more informed choices. Our choices affect not only us – they affect everyone. When we choose a burger that’s made with grass-fed beef, we’re enjoying something that much tastier and healthier, and supporting a hardworking farmer that cares for the environment and their cattle. Here at Standing Stone look for ingredients that are as local and regional as possible, produced organically, made without synthetic agricultural chemicals or hormones, humanely raised and provided by companies that uphold good social, environmental and labor practices.

So this St. Patty’s Day, and every day, celebrate with ‘green’ food. We’ve got lots on our menu to help you there. These choices help bolster our economy and personal wellness while helping the planet. Yum!

By in Food 0

Chilly Monday, Warm Kitchen

As the morning gets started, the kitchen has been hard at work for a few hours already by 8 am.

They’re prepping the foods we serve everyday – as well as our tasty specials – fresh and smelling great. Surely they’ll nourish AND satisfy our guests today.

The brewer is cleaning early so as not to spray guests below the brew house deck on the mezzanine. The beer, like the food, requires an attention to detail to ensure it’s of high quality.

Enjoy your first day of the week – come visit us soon. We’d love to see you!