Standing Stone Brewing Company

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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

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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!

Our One Mile Farm – As Local As It Gets!

Farm Entry

 

At Standing Stone, we are all proud of our commitment to local, organically grown and raised foods.  We especially appreciate the hard work of all the local farmers who provide the raw ingredients for much of our fare. Whether it’s hops from Alpha Beta Hop Farm  going into our handmade ales, or veggies from Fry Family Farms finding their way into one of Chef Javier’s awesome specials, we nurture relationships with like-minded food producers throughout the Rogue Valley.

When Standing Stone moved to make sourcing even more local by raising our own beef, we were especially excited and proud to work with Dave Westerberg of Valley View Farms . For years, Dave has used holistic, organic and sustainable farming practices raising cattle here in Ashland.  These practices are better for the cattle, the environment and consumers, and Dave’s farm presented the model we wanted to follow raising our own beef

Dave has brought his expertise and care to our One Mile Farm, 265 acres of pasture just down the street, where Standing Stone produces ALL of the beef products served in our restaurant, along with almost all of our lamb as well (Not to mention our buzzing bees producing honey used in our ales and sauces). The 50 or so cattle and 30 plus ewes we’re raising graze freely on open pasture using a management-intensive rotational system that helps rejuvenate the grass and soil, with the herds moved from one section to another sequentially.

One Mile Cow

The land and the cattle are chemical free – no fertilizers, antibiotics or hormones are used. This means that we only serve a very full-flavored grass-fed beef that’s humanely raised and free of chemicals. Not only does our grass-fed beef have health benefits such as higher Omega 3’s and key vitamins, it also contains lower saturated fat and cholesterol versus conventional beef.  On the environmental side, pastured beef systems have lower carbon emissions than feedlot-raised cattle, and help sequester carbon.

When it is time to take the cattle to slaughter, we bring the meat back to the restaurant in halves and quarters. Our trained kitchen staff performs all the butchering in house. It takes a full day of two or three chefs working around the clock to properly cut the beef. The burgers are fresh-ground and the steaks are specially cut.

So the next time you come down to the Standing Stone for a refreshing ale and dinner, and see the specialty steak of the day on the specials board, you can dine assured that the cut is freshly prepared and the meat came straight from a sustainable, humane farm right next door.

 

 

Lights! Camera! AIFF!

Here at Standing Stone Brewing, we embrace and support the performing arts in all their shapes and forms, and film is definitely an art form that is one of our favorites!  That’s why we are super proud and excited to again sponsor the 16th Annual Ashland Independent Film Festival.   From April 7th-11th, over 90 films will be shown , including documentary, feature and shorts.

If you enjoy quality cinema in a beautiful setting, the AIFF is hard to beat!  Known as “Telluride without the Altitude, Sundance without the Attitude”, the AIFF  hosts some 7000 annual attendees who come from far and wide to enjoy the best independent films the world has to offer.   9 of this years’ chosen films were actually directed and produced by Rogue Valley locals, which only makes us more eager to catch this season’s offerings!

AIFF Poster 2016

 

 

 

In addition to incredible film, the AIFF offers a chance for cinema lovers to interact one on one with some of the artists, actors, and directors that bring their magic to the silver screen.  Even better – these opportunities include some great beer, as Standing Stone will be pouring ales at both Filmmakers Receptions, Friday April 8th at Liquid Assets, and Sunday April 9th at Smithfield’s.

So get your tickets, grab some popcorn, and be ready for some incredible visual storytelling of international caliber, offered with a small town style & feel.  See you at the movies! #AIFF2016

SSBC AIFF ON-SCREEN

Pints for a Purpose season raises over $2000!

 

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The Pints for a Purpose 2015/2016 season has come to an end and we want to give you all a HUGE shout out for helping us make it such a successful year. We promised to donate $2 for every pint sold during the events and you all showed up, drank beer and helped us raise some money! The tallies are in, and a little over $2000 was raised for these local non profits (1,003 pints to be exact!).

Here are the groups that participated this season.

November- Sanctuary One

Sanctuary One provides a safe home to rescued farm animals and house pets. The farm includes expansive gardens which not only provide rich vegetables and food for the animals, but opportunities for growth of the people who tend them.

December- Bee Girl

To inspire and empower communities to conserve bees and their habitat. Bee Girl, a nonprofit organization founded by Sarah Red-Laird, aims to conserve our bees by educating the public on their importance through programs focused on community classes and events, public lectures, and their Kids and Bees program.

January- Children’s Advocacy Center of Jackson County

To meet the needs of children and families in our community by providing a community-based,
child focused center that facilitates a compassionate, multidisciplinary approach to the prevention, treatment, identification, investigation, and prosecution of child abuse.pints

February- Rogue Valley Farm to School

Rogue Valley Farm to School educated children about our food system through hands-on farm and garden programs, and by increasing local foods in school meals.

March- No LNG Campaign

No LNG Exports Oregon is a statewide coalition of activists, experts, and community members with the goal of stopping two LNG pipeline projects in Oregon.

We love giving back to our community and are excited for the next year’s program. Submissions are now open for the 2016/2017 Pints for a Purpose season! If you know of any non profit groups in the Southern Oregon area, now is the time to tell them to sign on up! You can visit our website for details on the application process and program guidelines. Once the application period has closed (September 30th), we will have our staff vote on their top 5 favorites.

And finally- thank you to all this year’s Pints for a Purpose participants. We appreciate all the hard work that you do in our community and we are honored to be able to support you all.

 

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PINTS#

Now on Tap: Request IPA

hopsWe just tapped a specialty beer that we almost don’t want to tell you about- cause we’re not quite sure we want to share it yet.

Move over Twin Plunge Double IPA, there’s a new sheriff in town.

Request IPA is a brand new beer for us here at Standing Stone and brewer Larry Chase has out done himself. This juicy IPA is a tropical hop bomb. It’s smooth mouthfeel and lingering finish makes it thirst quenching yet extremely difficult to put down. Brewed with Sacchra 50 Carmel Malt and dry hopped with Citra hops, this IPA will cause your taste buds to sing in harmony.

The shining star of this beer, the Citra Hop, originated in the Yakima Valley and has become eAnnual Brewers Dinnerxtremely popular in recent years. The high alpha acid content this hop varietal contains does an excellent job of providing both hop aromas and flavor and has a distinct tropical/citrus fruit characteristic that is both complex and very enjoyable. With such a dual purpose hop, it’s no wonder many brewers have made it a choice ingredient in their Pale Ale/IPA recipes.

We’ve heard many of you hop-heads ask for us to brew a single IPA and guess what, we listened! Send us more of your requests and you never know, it may just be on tap the next time you visit us.

Cheers!

A little about the beer:

Medium bodied IPA with lingering bitterness. Amber in color with a slight haze, pours a thick foamy head. Creamy, smooth mouthfeel with aromas of guava, citrus and passionfruit. Strong flavors of citrus, pine and tropical fruits

7.2% ABV, 60 IBU, 16.9% OG 

Malt

  • Organic 2-Row
  • Sacchra 50 Carmel

Hops

  • Bittering: Magnum
  • Flavor/Aroma: Liberty, Citra
  • Dry Hop: Citra
hop3

Harvesting Hops

Sunday Sessions- The Brothers Reed (Feb 28th)

Thank you to everyone who came out last week for Eight Dollar Mountain. We had a packed house and they sure put on one heck of a show! We continue our Sunday Sessions this Sunday (Feb.28th), from 2-5pm, with The Brothers Reed.

Brothers Phil and Aaron play a medley of folk/country/bluegrass and if your lucky, a little pop. Their tight harmonies, pretty riffs, and comically fun entertainment between songs is sure to please.

Click the link to see a video of the brothers playing “Monsters In My Head“.

bro-reed-brickroom

We are excited to have The Brothers Reed play at Standing Stone Brewing Company and look forward to you coming to enjoy this FREE SHOW. We love our mid-afternoon live music and hope you do too. As always, KIDS WELCOME!

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.

Happy New Year! Our favorite beers from 2015-

Happy New Year! What better way to reflect on this past year, than to remember the beers we’ve enjoyed the most! Here are our top 5 local faves of 2015 (not in any particular order):

1. Lavendula Saison– Standing Stone Brewing Co.
Remember this beer? Oh, we sure do! This was a perfect summer Belgian Ale brewed with Organic Lavender. Crisp and tasty with a hint of flowery/herbaceous aromas. 5.2% abv

2. Mogli Imperial Porter-Caldera Brewing Co
Holy Smokes! This oak-aged Imperial Porter was rich and full bodied, with a huge roasty/toasty, chocolate flavor profile boasting an 8.5% abv. This beer was a magical treat in and of itself. Warm fuzzies all around!

3. Porch Swing Pale Ale– Swing Tree Brewing Co.                                         saison
What a tasty, tasty beer this was! A+ for a great take on the Pale Ale. Crisp and refreshing with a citrusy hop finish that kept us wanting more. Have you checked out their tasting room yet? What are you waiting for!

4. Old Humbug Winter Ale– Southern Oregon Brewing Co.
This holiday seasonal is a favorite of so many for a reason! A big, bold Winter Ale perfect for warming you up on a cold day. Specialty malts lend this beer a nutty, chocolatey flavor with a deep, brown hue. 8.1% abv. Get it while you can!

5. Madrone Red NW Ale– Standing Stone Brewing Co.
This was our best selling seasonal beer of the summer. It was here and gone in a flash! We’re not sure if we have the public to thank for that, or our staff. It was certainly the shift drink of choice while we had it. Medium bodied, nice and malty with a huge hop finish–this puppy came in at a whopping 8.1% abv. We want to thank the Madrone Red for helping us unwind after those long, hard summer shifts.

There you have it! Sure, we drank a lot of beer this year, but who’s keeping track? We’d love to hear some of your favorites.

Here’s to a New Year full of lots of delicious, craft brews.

Cheers!