Standing Stone Brewing Company

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Pints For A Purpose – Standing Stone Gives Back to the Community

In 1997 we opened Standing Stone with several goals in mind: to brew delicious beer in-house, partner with local farmers to bring our customers locally sourced, farm-to-table pub fare, provide support to our employees and their families, and give back to our community, all while embracing the sustainable practices that we have built Standing Stone’s foundation upon.  One way in which we are able to “give back” to our community is through our fundraising campaign known as “Pints for a Purpose.”

Pints for a Purpose is our annual season-of-giving in which we choose five local non-profit organizations to each benefit from a night of glass-raising, awareness-raising and fund-raising for a good cause.

The first of our Pints for a Purpose benefit evenings will be on November 12th.  For every pint of beer or house-made rootbeer that we sell that evening, $2 will be donated to the Rogue Farm Corporation.  Below is a brief summary about each of this year’s chosen five recipients.

November 12th:

“Rogue Farm Corps trains and equips the next generation of farmers and ranchers through hands-on educational programs and the preservation of farmland. They support the local agricultural economy and serve as a model for other communities through education and the promotion of interns and apprentices into the world of community-based agriculture.” One of our biggest priorities here at Standing Stone is to partner with local farmers to source humanely, sustainably raised and grown animal products and produce.  Rogue Farm Corps is incredibly important to the farming community here in the Rogue Valley, and we couldn’t be more excited to support their cause.

December 10th:

John Muir Outdoor School is a K-8 public school with a focus on outdoor education and the arts. All students receive core academic subjects aligned to common core standards as well as outdoor education and the arts.  Our students usually spend one day a week in an outdoor setting learning essential skills such as safety, preparedness and group awareness.” John Muir Outdoor School is certainly one-of-a-kind when it comes to proving such valuable education in an outdoor setting.  We hope friends and family alike of enrolled students will join us on this particular night to raise funds.

January 14th:

Helman Elementary will host the 6th Annual “Jack’s Dodgeball Olympics” to celebrate the memory of Jack Dorr, a Helman Elementary student who passed away from a brain tumor in 2014, as well as fundraise for the Doernbecher Pediatric Brain Tumor Research Team in Portland, Oregon.  This tournament and a silent auction will be held Saturday, February 8th, 2020 at the Ashland High School.  In addition to the tournament, Standing Stone will also host a fundraising night in Jack’s honor on January 14th to raise additional funds to contribute to the Doernbecher Research Team.  This will be a night to not only remember loved ones affected by cancer, but raise money in their honor for life-saving research.

Jack Dorr, Front & Center

February 11th:

Planned Parenthood (PP) of Southwestern Oregon is a non-profit organization that Standing Stone has consistently stood behind during each Pints for a Purpose season.  PP ensures the rights and ability of all individuals to manage their sexual and reproductive health by providing health services, education and advocacy. Access to such valuable medical care and treatment is something we can all stand by!

March 10th:

Since 1985, WaterWatch has pursued a single clear mission: To protect and restore flows in our rivers to sustain the native fish, wildlife, and the people who depend on healthy rivers. They work in the media, Congress, courts and with agencies to advance sound water policies and protect natural streamflows statewide. WaterWatch is the only group monitoring water allocation proposals, agency decisions, and water use statewide. In the Rogue Basin, they are currently spearheading efforts to remove major fish barriers like Savage Rapids dam while also restoring streamflows. This includes the removal of three dams on local creeks to open up salmon spawn.

Please join us for us for each of these fundraising dates from 5 PM – 10 PM.  Giving back to our community through our Pints for a Purpose Program is near and dear to our hearts, but we can’t do it successfully without your participation.  We look forward to seeing you!

 

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.

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Happy Summer: Introducing Three New Seasonal Releases!

Summer is here! That means gorgeous weather in the Rogue Valley full of days on the surrounding rivers, boating on Emigrant Lake, outdoor sports, and barbecues with friends and family.  What better way to celebrate than with a growler (or two) of our three new, fabulous craft brews? While we offer glass growlers here for purchase, as well as our Hyrdoflask (shown below), you’re more than welcome to bring in personal growlers.

SSBC Hydroflask available for purchase – Photo Credit: Patrick Carey

For those of you who enjoy a crisp, easy-to-drink beer, look no further than our Moondust Lager.  It’s a deliciously clean tasting Session beer with a refreshing malt sweetness.

Moondust Lager 4.5% abv

Fan’s of German Hefes will love our traditional interpretation in the form of our Jefferson State Hef.  Classic and unfiltered with banana esters and gentle notes of clove on the palate.  A true summer beer worthy of representing the 51 State: State of Jefferson!

Jefferson State Hef 4.9% abv

Last, but certainly not least, we have a new brew dedicated to hardcore IPA fans!  Not for the faint of heart, this IPA is incredibly bold: A Misummer Night’s Haze IPA.  It’s hazy in every sense of the word, hopped at 5lbs per barrel with Azacca & Idaho Hops, and filled with citrus & pine notes.

A Midsummer Night’s Haze IPA 6.3% abv

Come on down to pub and give them a try.  As always, we offer an entire flight of our beers (we currently have 9 on tap) for $5.  Cheers!

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Meet Our New Brewer Scott Saulsbury

Standing Stone Brewing Company has been producing craft beer in Ashland for over two decades.  So, when the time came to recruit a new Master Brewer to take over operation of our 10 barrel brewery, which produces about 500 barrels (1,500 gallons) of fine brew each year, it was clear that we needed a professional who had the chops to handle the job.  Part athlete, part scientist, part philosopher, Scott Saulsbury is just that person.

Scott Saulsbury

Tall and broad of shoulder, Scott has the athleticism to handle the physical demands of our second story brewing facility.  With over 20 years of brewing experience, he has the know-how to tackle the scientific and technical challenges, and the heart to forge the future of Standing Stone’s brewing legacy.   Although Scott has a resume that reads like a who’s who of Oregon craft brewing, he is very humble, hardworking and down-to -earth.

A typical brewing day could include anything from carrying 50 pound bags of grain up the steep steps to the top of the hopper, to making calculations for new formulations; from sourcing and purchasing hops, grains and yeasts, to raking spent grains out of the mash tank; from maintaining equipment to networking with other beer enthusiasts. Recently he took a few minutes out of his brewing day to visit with me.

Joan: Tell me about your “brewer’s journey”?

Scott: “I was going to graduate school at University of Oregon in 1993 when I got my first job as Assistant Brewer at Steelhead in Eugene From there, I moved to Bend and started at Bend Brewing Company then moved on to Deschutes Brewery for quite a few years.  Back in Southern Oregon I helped Jim (Mills) start Caldera Brewing Company. After that, I worked at Southern Oregon Brewing Company for about 8 years from 2008 to 2016.  And finally, I was at Ram Brewing in Medford for the last year and a half…”

J: That’s a pretty impressive resume.  What drew you to brewing in the first place?

S: I was studying philosophy, English and Ancient Greek, and I realized that I wasn’t going to be an academic and I needed to get a job.  I sort of hit that early nineties wave of brewing getting more popular, and I was able to make a career out of it.

J: So, as Standing Stone was getting started as a brewery in 1997, you were already on your brewer’s journey.  You were part of that movement in the nineties when the craft brewing community was really being established in the Pacific Northwest…

S: Yep. Eugene was sort of a popular place.

J: What is it about brewing beer that speaks to you?  What do you like about it?

S: I’ve done it for so long now, that it’s hard to imagine not brewing.   Initially, during the Deschutes years and the startup of Caldera, that there was a lot of creativity.  A lot of new types of hops were becoming available.  And it’s pretty fun.  You get to play with big tanks and hoses, and make a mess; there is that blending of art and science.   You can crunch the numbers and calculate how things ought to work out.  And then there’s always that extra remainder that is sort of just winging it.  There are not as many variables as being a chef, but you get to make something that people enjoy.  And that’s always great.

J: Yeah, for sure, that’s the bottom line, when people say, “Oh yes, this is so good.  Thank you so much!”  So, what is your brewing philosophy?  What do you look for when you are creating a beer?

S: Drinkability, or integration of flavors, as opposed to something that is distinct…like really bitter or really coffee-flavored.  Something that has a more integrated flavor profile and also something that dries out and has a clean finish.

J: How’s your palate?

S: I can taste distinctions that most people can’t… but sometimes that doesn’t work in my favor because I start to focus on imperfections or defects over enjoying the beer.  But that’s part of it.  It’s one of the best ways in the process to see if everything’s going okay, you know, tasting it out of the fermenter and tasting the yeast.

J: And that’s where the science meets the art.

S: Right.

J: How do you go about creating a new beer?

S: Well, there are style guidelines that you can follow. There’s a range.  Like making that IPA [Tempest, for example].  There’s a range of gravity, hop character and desired alcohol in the result.  You have sort of a rough range that you’re playing in.  You can do some bitterness calculations for hop addition, or for the color that you’re going to get, what sort of malt character you’re looking for….I sort of back into recipes a lot because over the years of brewing I just know how to fall into that range.

J: Let’s talk about stepping into this position at Standing Stone, a brewery with a 20 year legacy of craft beer and with several flagship beers – I ( heart) Oregon Ale, Milk & Honey and Twin Plunge Double IPA . How do you approach that?

S: My goal is to maintain the consistency as much as I can with the flagship beers, and then like with the Tempest IPA, bringing in something that both the staff and customers have been asking for….  I also want to bring in some other flavors and see what takes.  Try to get to where there are a few more special beers on all the time.

J: What are your plans for the future?  How will you make your mark here at Standing Stone?  What can we look forward to?

S: I have some traditional leanings. I plan to have a Pilsner on most of the time as well as maintaining that IPA, and possibly bringing on a porter that becomes a flagship brew….  And then just be available to hear what people want…

Standing Stone Brewing Turns 20! Come Celebrate!

1997.

Men In Black and The Titanic were filling movie theaters, while Third Eye Blind’s ”Semi-Charmed Kind Of Life” was playing from your car’s radio. Speaking of radios, it was the year Radiohead’s “OK Computer” was released, as we were first introduced to Buffy The Vampire Slayer and South Park, not to mention the publication of the first Harry Potter books.

Ah, 1997. And here, in Southern Oregon, three brothers with vision and a mission were opening what would come to be a mainstay of the Ashland brewpub and restaurant scene. Yes, in 1997, Mark, Emile & Alex Amarotico completed remodeling the historic Whittle Garage in downtown Ashland. Soon after, Standing Stone Brewing Co. opened its doors and began serving our signature hand crafted beers, with a menu that featured local organic ingredients and Pacific Northwest flavors.

Now, twenty years later, Standing Stone Brewing Co. proudly continues to serve the Rogue Valley, with a continuing focus on local sustainable ingredients, friendly service, and awesome beers!

And to celebrate, we’re throwing a party!

Please join us Saturday, August 5th from 4-10 PM, for a special event block party here on Oak Street in Ashland! We’re closing the street, firing up the grills, and opening our arms to all of you that have made Standing Stone Brewing the success that it’s been for TWO DECADES!  Featuring local live music by the Creekside String Fiddlers, Swift Pony, 33 String Drive and other entertainers, BBQ from our own One Mile Farm, and of course, beers brewed from regionally sourced hops and malts, hand crafted just for you!

Besides awesome music, great food and amazing ales, we will have face-painting and games for the kids, cornhole competition for bigger kids, with great prizes and giveaways, including a chance for one lucky person to win a Standing Stone Commuter Bike!

In the spirit of community that we support as it supports us, a portion of the sales for our 20th Anniversary Bash will be donated to local non-profit organizations.

We can’t wait to see you here!

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

 

 

 

2017 Winter Brewer’s Dinner- Wednesday, January 18th 6pm

2017 Winter Brewer's Dinner at Standing Stone

Our annual Winter Brewer’s Dinner is just around the corner- Wednesday, January 18th at 6pm. This has been a long time favorite event of ours and we are excited to be hosting yet another in our downtown Ashland brewpub. This five-course food and beer pairing, created by our Chef Javier and Brewer Larry Chase, will feature a seasonal menu sure to wow your taste buds. Seating is very limited and tickets must be purchased in advance.

Curious what we’ve got up our sleeves for the evening? Check out the menu for this year’s event:

1st Course: Citrine Pale with Shrimp Cake Micro Green Salad, Blood Orange Segments, Pickled Onions & Citrine Pale Vinaigrette

2nd Course: Twin Plunge IIPA with Red Lentil & Barley Curry Soup, Carrots, Potatoes, Yogurt and Cilantro Micro Greens

3rd Course: Milk & Honey Ale with 5 Spice Slow Roasted Pork Roast, Roasted Sweet Potato Purée & Beer Glaze

4th Course: Robust Porter with One Mile Farm Filet Mignon, Myriad Mycology Shiitake Mushroom Sauce, Creamy Polenta, Roasted Carrots and Sautéed Kale.

5th Course: Barley Wine with Valley View Orchard Peach Bread Pudding, Cardamom Spiced Whipped Cream & Peach Coulis

This night is a great way for us to showcase the talent in the kitchen and upstairs in the brewery and we are thrilled with the menu the guys put together. The event will start at 6pm with a short “beer+cheese hour” to get you in the festive spirit of eating and drinking– and dinner will be served at 6:30pm. Tickets are $75 per guest, including gratuity and can be purchased online or at our brewpub. This event sells out almost every year, so get those tickets fast– before someone else beats you to them!

Feel free to call us at 541-261-0021 or email samantha@standingstonebrewing.com with any questions.

Happy Holidays & we look forward to serving you at this year’s Winter Brewer’s Dinner!

Pints for a Purpose benefits Maslow Project

At SSBC we like to create win-win-win situations. Pints for a Purpose is a win-win-win situation. It is another example of SSBC’s commitment to sustainability. Check out this neat set-up. SSBC guests get to enjoy our amazing beer while contributing to a valuable, local organization– win, win! Our organization of choice gets to celebrate their achievements, represent their work to the public and raise much needed funds, to help further their mission– win, win! The restaurant and brewery staff get to enjoy a lively evening of community involvement, which also increases our ability to continue to give back to the community – win, win, win!

Our second event of the 2016/2017 Pints for a Purpose season is coming up on Tuesday, December 13. That evening from 5 to 10pm we will host the Maslow Project and will donate $2 for every pint of beer and $1 from every pint of Root Beer sold to support their work with homeless youth in the Rogue Valley.

It is so appropriate that we chose to feature the Maslow Project in our December PFP.  In this holiday season, as the outside temperatures drop and we are safe and warm, celebrating friends and family, it is so important for us to turn our attention to the most vulnerable people in our community– the kids.

In Jackson County, one in ten school aged kids is homeless. That means that they are living on the streets, in shelters, in motels, in vehicles, in places not designed for people. They are couch-surfing or “doubling-up”. Most of these kids are not runaways, but living in homeless families. These are real kids in our local towns, going to our schools, who really need extra support and care.

The mission of the Maslow Project is to offer every homeless child and youth the probability of success and the opportunity for a better life. Their focus is on education completion. On average, only 25% of homeless youth in America ever graduate from high school. But 66% of Maslow Project seniors graduate on time. The Maslow Project creates their own benefit-loops by empowering kids to finish school and thus increasing their chances of breaking cycles of poverty and homelessness. 

Through street and school based outreach the Maslow Project hooks homeless kids up with basic needs byproviding access to clothing items, food boxes, hygiene supplies, hot meals, snacks and other services at their drop-in center in Medford. They also provide family advocacy, counseling and positive youth development programs.  You can go to the Maslow Project Website to learn more about their programs.

In addition to the traditional Pints for a Purpose donation, SSBC will also host a Donation Drive to collect gifts of food, new or gently-used clothing, hygiene supplies, diapers and school supplies. So, when you come visit us on December 13 to enjoy a pint or two, bring some friends along to celebrate the holidays and, please bring what you can to help fill our donation box.