Standing Stone Brewing Company

News On Tap

Sunday Brunch!

The holiday season is officially upon us! To mark the change in seasons, we have unveiled our new Winter Menu which includes stunning dishes featuring locally grown ingredients.  But, we didn’t stop there! We are proud to invite you to “Chef’s Brunch,” every Sunday from 9 AM – noon.

Chef Raider has designed a fabulous menu to highlight his signature take on classic brunch dishes.

First up: Chilaquiles. House made tortilla chips smothered in our chili-verde, queso fresco, roasted chicken, cilantro, sweet red onion and sour cream.

Next: Smoked Salmon Benedict. House cured and smoked wild Alaskan salmon over a toasted English muffin with poached eggs, blackened tomato Hollandaise sauce and fresh herbs. Served with a side of fruit or homefries.

Smoked Salmon Benedict

Gluten free? Enjoy a savory Zucchini Flapjack. Shaved, local zucchini with fresh herbs, egg, rice flour and parmesan, pressed and pan-fried. Served with orange-cardamom compound butter and a thyme-honey drizzle.

Craving something sweet? How about a Marionberry & Cottage Cheese Stuffed French Toast? House made sourdough baguette stuffed with sweetened cottage cheese and marionberry compote. Topped with toasted coconut. De-lish!

Our flour tortillas are lovingly and authentically made in-house every morning by our lovely Chef Luisa. We have taken them and stuffed them through and through to bring you a breakfast burrito to top ALL burritos. It’s loaded with house refried beans, brown rice, cilantro, sweet red onion, scrambled eggs and Applewood smoked bacon. Topped with fresh pico de gallo, sour cream and guacamole.

And lastly, but certainly not least, we have a Home Fry Bowl. Spicy and sure to fill you up! House cut russet potatoes, fried crispy and tossed with caramelized onions, black bean chili, wood-fired sweet red peppers, garlic, bacon, house made chili de arbol and blackening spice. Topped with fresh avocado, sour cream and melted pepperjack.

Home Fry Bowl

We also have several traditional  brunch cocktails and drink specials!

Again, “Chef’s Brunch” is every Sunday from 9 AM – noon. Hope to see you there!

With the Changing Season Comes SSBC’s New Winter Menu!

Showcasing our own One Mile Farm, as well as locally owned farms and purveyors, our Winter Menu is sure to please!

Our new menu items contain fresh, vibrant ingredients that are farm-to-table in every sense of the phrase.  Some of the house-made ingredients in our new menu items include kimchi, Tempest IPA BBQ sauce, Gochujang BBQ sauce, French onion beef broth from the bones of our cows and a vanilla & marionberry vinaigrette, to name a few. * As always, we offer gluten-free options to include pizza dough and burger buns.

 

Fall Ratatouilli

 

Pear & Beet Salad

 

SSBC Bean Burger

 

One Mile Farm Korean Burger

 

Roasted Pear & Chevre Pizza

When you choose to dine at Standing Stone Brewing Company, you’re not only supporting our mission of sustainability and environmental awareness, but you’re also giving your support to the local economy. And for that, we sincerely thank you!

Be sure to check out our weekly specials as well; they change every Thursday, and bring variety and creativity to your dining experience.

For a detailed description of these items, as well as to view the rest of our menu, please click the following link: https://www.standingstonebrewing.com/menu/

 

 

 

 

 

 

 

 

 

 

Pints For A Purpose – Beers for Bees!

The frost is on the pumpkin, and winter is upon us.  At Standing Stone Brewing Company that means that it is time for Pints for a Purpose, our annual season-of-giving, where 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 Tuesday November 27.  For every beer that we sell that that evening, $2 will be donated to The Bee Girl Organization.

The Bee Girl Organization is a nonprofit with a mission to educate and inspire communities to conserve bees, their flowers, and our food.  The Bee Girl Organization will use Pints for a Purpose funding toward running their two biggest projects: “Kids & Bees”, an educational bee-centered summer camp aimed at 3rd graders, and “Regenerative Bee Habitat”, which includes pollinator habitat research and floral preference surveys to develop seed mixes for both farmers and gardeners that benefit all of our bees.

While preparing to write this Blog post I visited The Bee Girl Organization website https://www.beegirl.org/.  I found such a wealth of information there!   There is information about beekeeping, about planting flowers that bees love, about habitat restoration and about teaching kids to love bees and honey.

I learned that honey is not ‘bee puke.’ “It’s flower nectar, which worker honey bees collect from flowers.  They store it in their “honey crop.”  This is like a chipmunk cheek.  The bee stores the honey, like a chipmunk stores nuts and seeds for its nest.  When the worker bee arrives back at the hive, she passes the nectar off to another bee, through their proboscises.  The bee inside the hive puts it into a honey comb “cell.”  It’s still not honey, though.  Bees add enzymes to the nectar, and evaporate over 80% of the moisture off of the nectar (using their wings as a fan).  When it’s the right consistency, the bees seal it with wax”. This is a quote from a lesson plan aimed at teaching elementary school students to appreciate bees and honey.

Promoting knowledge and appreciation of the value and the work of bees is something that SSBC supports completely.  Bees pollinate our plants to insure productivity and bio-diversity.  Healthy plant communities are crucial to the health of our livestock and to the basic local ingredients in our food and beer.  Another win-win-win situation.

Please plan to come on out and join us on Tuesday, November 27 between 5 and 10 pm.  Enjoy some delicious, locally grown and produced food and raise a pint of local brew to The Bee Girl Organization.

 

2018-2019 Season of Giving – Pints for a Purpose

At Standing Stone, we work to operate our restaurant and brewery in a way that protects and restores the environment, and supports the health and happiness of our community, guests and employees.” This is our mission statement, and it influences our business practices and our commitment to social responsibility.

One example of this is Pints for a Purpose, Standing Stone Brewing Company’s (SSBC) annual “season of giving” program.  Once a month on a Tuesday evening, from November through March, SSBC hosts a Rogue Valley non-profit organization; these participating groups are selected by Standing Stone employees.   Each of these chosen organizations work locally to contribute to many of the same core values and concerns of our business, our staff and our clientele: education, environmental sustainability, community and local food production.

The way it works? Each organization invites its staff, volunteers, friends and supporters to come down to Standing Stone on its particular benefit night for libations, refreshments and camaraderie.  SSBC donates $2 for each pint of beer sold that evening to the participating organization.   Last year, we raised over $2,000 for these local non-profits.

Pints for a Purpose is a win-win arrangement; Standing Stone has the opportunity to host a lively, fun-filled evening for our community and friends, the benefiting groups receive publicity, networking opportunities and much-needed funding, and guests enjoy fabulous food, company and the joy of drinking beer for a good cause.

Past Benefit Night for a Local Cause

This year’s Pints For a Purpose beneficiaries are:

The Bee Girl Organization – Tuesday November 27

https://www.beegirl.org/

Planned Parenthood of Southwestern Oregon – Tuesday, December 11

https://www.plannedparenthood.org/planned-parenthood-southwestern-oregon

Rogue Valley Mountain Bike Association – Tuesday, January 8

http://rvmba.org/

The Children’s Advocacy Center – Tuesday, February 12

https://cacjc.org/

Equamore Foundation – Tuesday, March 12

http://www.equamore.org/

So, be sure to mark your calendars.  Invite your friends. Plan to come out for Pints for a Purpose and drink beer (responsibly, of course!) for a great cause.

 

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

Another Park Clean-Up in the Books!

As we all well know, Fall in Ashland, Oregon is a spectacular scene to behold.  Our beautiful little community nestled in the hills features some of the most picturesque parks around, with Lithia Park in particular being our shining gem.  Add to this the fiery oranges, yellows and reds of Fall time, and you have some breathtaking sights indeed.  One way Ashland’s Parks and Recreation Commission (APRC) ensures our parks’ beauty is maintained is with help from the community through their “Adopt-a-Park Program.”

APRC formed this program due to the vast amount of local land requiring general maintenance; It manages 17 parks, 48 miles of trails, a golf course, multiple open spaces and numerous recreational facilities.  The organization looks to Ashland individuals, neighborhood groups and businesses to help.  Cue our amazing team here at Standing Stone Brewing Company (SSBC)!  

Front of House Staff and Park Clean-Up Volunteers

SSBC adopted a small park called Calle Guanajuato about three years ago.  Located next to Ashland Creek and behind the shops on the Plaza, this particular park is open from dawn until dusk and is dog friendly.  Although small, it still sees a lot of foot traffic due to its location downtown and, as such, trash and debris tend to accumulate regularly.  On a quartely basis, SSBC “rallies the troops” for a day of weeding, trash collection and overall grooming of the area.

Calle Guanajuato

APRC provides training as well as all of the necessary tools to get the job done.  Not only does our beautiful city benefit from this volunteer work, but our team also walks with away with a sense of pride, comaraderie and accomplishment; a win-win for all!

“Team work makes the dream work!”

With the Fall clean-up now behind us, SSBC will once again converge on the Calle this winter.  Until then, if you happen to see trash or clutter, do us all a favor and collect it!

For more information on how to adopt a local park, contact Ashland Parks & Recreation Volunteer & Event Coordinator Lori Ainsworth at 541.552.2264 or by email.

 

 

By in Brewery & Beer 0

Introducing FOUR new craft brew releases!

Since the arrival of our new Brew Master, Scott Saulsbury, Standing Stone has been incredibly proud to introduce his masterful takes on traditional styles of beer. Come on down to the brew pub; we can’t wait to pour you a pint (or two) of these delicious new releases!

Tempest IPA: Like a summer storm, this IPA will blow you over with flavors of mandarin orange and grapefruit. 6.5% abv

Polonius Pilsner: A subtly hopped Pilsner with delicate sweetness from Weyerman Bohemian Malt. Highly quaffable. 5.2% abv

Puck’s Porter: Smooth, yet robust Porter. Roasty, toasty caramel notes with a mild sweetness. Devilishly delicious. 6.9% abv

Oak St. Amber: A crisp, autumnal Amber with delicious roasted malt notes. Lightly hopped with Cascades and Goldings hops. 5.8%

By in Pumpkins & Pints 0

10th Annual Pumpkins & Pints!

Fall is here, and we are excited to announce our 10th Annual Pumpkins & Pints! Come join us at the brewpub for an afternoon of pumpkin carving fun and spooky festivities.

Sunday, October 28th – Noon – 4 PM

We’ll provide the pumpkins and carving tools (you’re welcome to bring your own if you take pumpkin carving really seriously), and you just show up with your creative ideas. You can purchase beer, hard cider, lemonade, brats and burgers once you’ve worked up a hearty appetite. We’ll have live music featuring Danielle Kelly Soul Project and games to keep kids of all ages entertained.

Paul Turnipseed & Danielle Kelly

https://www.facebook.com/DKSoulProject/

This year we will be holding a costume and pumpkin carving contest at 3 PM. Prizes will be awarded to all participants, so get those little gremlins dressed up and in the Halloween spirit!

Bring the family and dress warm as the event will be held outdoors on our beautiful patio (weather permitting). We look forward to seeing you at the 10th Annual Pumpkins & Pints!

 

By in Uncategorized 0

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…

“Pints For A Purpose” Season is HERE

 Fall is in the air, and Standing Stone Brewing Company is currently accepting applications for our 2018/2019 Pints for a Purpose. Rogue Valley not-for-profit organizations who concentrate their efforts in education, environmental sustainability, community, or local food production are encouraged to apply. We will accept applications through our website (http://www.standingstonebrewing.com/about/donations/) until October 10, 2018.

The objective of Pints for a Purpose is to support local organizations by opening our doors for them one night a month, from November through March, in an effort to raise funds to support their work. On its designated evening, Standing Stone Brewing Company donates two dollars from every pint sold to the beneficiary organization and provides a meal to their staff and volunteers.

Each beneficiary organization of our Pints for a Purpose is selected by staff members at Standing Stone Brewing Company. All staff members are given the opportunity to vote for their top five choices.

The 2017/2018 Pints for a Purpose season raised over $2,000 for local not for profits and provided a space for them to educate our community about important local projects. The beneficiary organizations of last season were Modern Roots Foundation, Ashland Food Project, Rogue Riverkeper, Rogue Farm Corps and Planned Parenthood of Southwestern Oregon.

The 2017/2018 season was a success and we look forward to selecting the applicants for our 2018/2019 season. We encourage you to partake in supporting our local organizations by getting involved or donating when possible. At the very least, join us next season for a craft brew in support of a good cause.

 

Contact

To learn more about Pints for a Purpose, please contact:

Joan Seybold Standing Stone Brewing Company

101 Oak Street, Ashland, Oregon

Office: (541) 494-8334

joan@standingstonebrewing.com

About Standings Stone Brewing Company

Standing Stone Brewing Company is a family-owned, full service restaurant-brewery committed to craft beers, great food, happy customers, fulfilled employees, community and sustainable business. We seek to ensure customers feel like friends, employees feel like family, our community values us as good neighbors and we leave the world a better place. Handcrafted beer is our passion and we love to share it.