Standing Stone Brewing Company

local food & farms

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.


By in Community, Events, Food 0

Get Your Fill During Eat Local Week, 9/11-9/20

buy local buy rogueWe’ll join just about any celebration dedicated to food and/or beer, and it’s even better if it’s featuring fresh, local goods. We’re excited to join Thrive’s annual Eat Local Week, September 11-20, alongside lots of other southern Oregon businesses. It’s a week of eating, drinking, and enjoying our region’s local bounty. What more could we ask for?

Thrive (The Rogue Initiative for a Vital Economy) is southern Oregon’s resource for connecting local businesses and producers. They organize educational events all year long, and encourage local food production and consumption. We’ve been members for years, and always jump at the opportunity to create a new special in honor of the Eat Local Week Celebration.

Here’s what we have in store for our locally-themed menu special, available 9/11-9/20:

One Mile Farm Beef Burger on Potato Focaccia with Mama Terra Goat Cheese, Tulelake Horseradish & Fire-Roasted Barking Moon Farm Peppers. Served with Fry Family Farms Potato Chips

tomatoesYou can get involved in several ways, too. Dine at the restaurants listed online with local specials, and match them with local wine and beer where you can! Join any of the Eat Local Week classes, and get some education with your meal. Visit special events all week long, including the Tomato Taste-Off at the Grants Pass Growers Market, Jackson County Harvest Festival in Central Point, or the Salsa Showdown at the Saturday Growers Market in Medford.

If you’re camera-savvy, we also suggest checking out this year’s Selfie Photo Contest. Take a shot of yourself riding the blender bicycle at the Salsa Showdown, meeting animals at the Rogue Flavor Farm Tour, or making dinner at home with all local ingredients. Visit their website for contest instructions, and use #EatLocalRogue all week long.

Valley-wide, there’s plenty to do and eat all week long! Grab your food-loving friends and make plans to cruise around southern Oregon on a local cuisine adventure. We hope to see you at Standing Stone, around town and beyond, filling your belly with our area’s abundant, delicious goods.

6th Annual Pumpkins & Pints in Our Pasture


(photo: M. Pecoraro)

UPDATE: The weather looks great today, sunny and 70! We’ll see everyone at the farm (1469 Eagle Mill Rd. in Ashland), 12-5pm. To get there: follow Oak St. to the bottom, then turn right on Eagle Mill. The farm entrance is the first driveway on the left after going under the freeway overpass. Car parking is available along the roadside, and bikes are welcome on the pasture. See you this afternoon!

Standing Stone’s annual autumn-time party is just around the corner! Bring your friends, family and farm boots to the 6th Annual Pumpkins and Pints on Our Pasture, at our brewery’s One Mile Farm in Ashland. This all-ages event is Sunday, October 19th from Noon to 5pm. We’ll provide pumpkins, carving tools, and live music– you just show up for some fall-time fun!

One Mile Farm is home to our herds of livestock that provide fresh meat for our brewpub. We also keep bees and process compost on the land, reducing our restaurant’s waste and putting nutrients back into the soil. We’ll have farm staff on hand to answer any questions you have about our four year-old Farm Project, and introduce you to our friendly farm dogs, Stone and IPA. If you plan on stomping around our pasture a bit, we suggest boots to stay warm and dry.


Foxfire Trio

This year, we look forward to live music with Foxfire Trio (2:15-5pm). Bob Evoniuk, Jeff Jones and Glenn Freese will provide upbeat, progressive bluegrass for all to enjoy while sipping beer and snacking on fare from the grill. We’re looking forward to One Mile Farm burgers and hot dogs, as well as cookies to snack on for the kiddos.  OktoberfestI Heart Oregon Ale, and Apple Bandit Hard Cider will flow from the taps, as well as Cherry Lemonade for those wanting an all-ages drink. We’ll have a card-reader available for purchases, and One Mile Farm logo tees on hand in men, women and kid sizes.

To get to the farm, follow Oak Street from Standing Stone to the very bottom, where it meets Eagle Mill Road. Take a right, go under the overpass, and find the entrance to our farm immediately after the bridge on the left side of the road. Limited parking is available on the roadside, so we suggest biking to the event to take advantage of front-row, two-wheeled parking inside our pasture.

In case the weather turns sour (but we don’t think it will), we’ll hold the event at the brewery in downtown Ashland. You’ll find a cozy pumpkin-carving space either on our patio or in our dining room, with all beers on tap and a full menu available. We’ll be sure to keep everyone updated via our News on Tap blog, Facebook pageTwitter and website calendar. You can also call the brewpub on the day of Pumpkins and Pints to double-check on the location of the festivities: (541) 482-2448.

We hope to see you there with carving ideas and hearty appetites! We’ll set up a photo area (new this year) for you to snap shots with your Halloween-ready pumpkins. We’re excited to make 2014 the best Pumpkins and Pints yet!


(photo: M. Pecoraro)

Chomp Down & Drink Up for Eat Local Week, 9/12-21

CelebrationBannerNoWebTomorrow marks the beginning of Southern Oregon’s annual Eat Local Week, presented by Thrive (The Rogue Initiative for a Vital Economy). September 12th-21st local businesses and community members join the fun by focusing on locally grown and produced fare. Our region is home to exceptionally tasty and fresh ingredients to relish at the table – we encourage you to eat and drink local all week long!

At Standing Stone Brewing Co., we place a big emphasis on local ingredients, for both our food and our brews. Our menu is chock-full of dishes with elements from our One Mile Farm (beef, poultry, eggs, lamb and honey), as well as house-made products to ensure the freshest and tastiest food for our customers and employees. Here are a handful of items you can find on our menu year-round with locally grown and/or created makings:

Standing Stone Cheeseburger: Housemade bun, One Mile Farm beef, Rogue Creamery Stout Cheddar, housemade mayo (with eggs from One Mile Farm), housemade pickles, & Garlic Fries made with organic potatoes grown in Klamath Falls.


Saturday Growers & Crafters Market in front of Standing Stone on Oak Street

Steak Tacos: One Mile Farm beef with Noble Coffee and chili rub, Stout glaze, Housemade Organic Corn Tortillas, Housemade salsas, & pickled local radishes (in season).

Salmon Omelet: One Mile Farm eggs, line-caught Oregon Coast salmon, & organic potatoes from Klamath Falls.

Of course, we also take great pride in our locally brewed beer! Our I Heart Oregon Ale is made exclusively with Oregon-grown ingredients, including hops from Alpha Beta Hop Farm in Ashland and Goschie Farms in Silverton (learn more about their Salmon Safe certification). We recently tapped our first sour beer, Freestone Sour, brewed with 130 lbs. of fresh peaches from Rolling Hills Farm in Talent, Ore. Finally, our Noble Stout is made with cold-brewed Mokha Java coffee from Noble Coffee Roasting here in Ashland. Fresh is best when it comes to both food and beer!

free range cows

Our happy cows on One Mile Farm

Dive into more Rogue Valley fun with these other Eat Local celebration ideas throughout the week:

  • Pledge to eat local all week with the Eat Local Challenge – choose to be a nibbler, feaster, local lover, or locavore. Record your participation and submit photos on Facebook, Instrgram or Twitter with the tag #eatlocalrogue. You’ll be entered to win gift certificates from local restaurants and more.
  • Visit your favorite weekly Growers and Crafters Markets and meet the farmers and producers this week is all about! For added tasty fun, look for the annual Great Tomato Tasting, with heirloom, cherry & hybrid tomatoes.
  • Check out demos around the valley, focusing on local and responsible food sourcing. Our favorite picks: Noble Coffee’s Public Cupping Event (9/18 at 11am) and daily food demos at the Ashland Food Co-Op.

You can also join our monthly farm tour on Sunday, September 21st at 11am. Our farm manager will guide you through our pastures to peek on our farm animals and get a feel for our overall operations. At the brewpub, we’ll offer even more daily specials throughout the week with ingredients from local farmers and producers. Be sure to check out our specials board and ask your server what’s fresh and new! We’ll also post photos of our specials board to our Twitter and Facebook pages all week so you can see what’s brewing and cooking at Standing Stone everyday during the celebration. Happy Eat Local Week to all!

Chickens, Cows & Lambs, Oh My!

one mile farm entrance

Due to popular demand, we’re launching new monthly farm tours on Standing Stone’s One Mile Farm! Grab your favorite pair of boots and head down Oak Street for a walk around our brewpub’s pasture. The farm staff will lead summer tours every third Sunday of the month, May through October, starting at 11am.


Nearly three years ago we launched our farm project on Eagle Mill Road in Ashland, Ore. just a mile from our downtown brewery. Through leasing 265 acres from the City of Ashland we’ve been able to raise cows, chickens and lambs to provide protein for our restaurant’s menu. We also keep beehives for sweet honey harvesting and pollinating our pastures.


These farming practices give us the freshest ingredients possible for burgers, breakfasts, specials and more on our menu. Last year, we built an Oregon Department of Agriculture (ODA)-licensed chicken and egg room (also called an abattoir) to do all our poultry processing in-house. We govern where our food comes from, how it’s handled, and how it makes its way into our favorite dishes. We feel this process gives us the freshest, healthiest and tastiest options possible when it comes to meat and eggs for our menu.



(photo: Marina Pecoraro)

In recent farm happenings, we welcomed 35 baby lambs this spring! Our herd of cows has grown to 37, easily supplying all the beef we need for our brewpub’s menu. Our composting operations are continuously turning brewpub by-products, like food scraps and biodegradable to-go ware, into rich compost material. Lastly, the three farm dogs, Stone, Ruby and IPA, turn three years old this summer. Happy birthday, kiddos!


How to get there: From Standing Stone Brewing Co. downtown, head down Oak Street to the very bottom. At Eagle Mill Road, take a right and continue under the freeway. Immediately after the underpass you’ll see One Mile Farm on the left. If you’re driving, we recommend parking on the road to avoid mud and parking jams on the farmland. Or, you can easily ride your bike for the mile trip from the brewpub.


Gather your family and friends for a fun, easy Sunday activity. Our next tour lands on June 15th, Father’s Day, so grab Dad for a late morning walk through our fields. Come see why we love raising our own animals and fostering a close relationship with the food we put on Standing Stone’s tables. Afterward, trek back up to the brewpub and top off your journey with your favorite craft beer.


By in Brewery & Beer, Events 0

Join us at Brews, Burgers & Bluegrass, 6/7

THRIVE Brews logo-NEWTap into the best of the Rogue Valley’s food, drink and music at the second annual Brews, Burgers & Bluegrass. This all-day event by Thrive (The Rogue Initiative for a Vital Economy) kicks off Medford Beer Week on Saturday, June 7 from 12-8pm at beautiful Eden Valley Orchards in Medford, Oregon. Event proceeds go to Thrive’s local food programs.

Visitors will have the opportunity to enjoy five bands throughout the day, as well as 22 Rogue Valley microbrews on tap! Standing Stone is bringing I Heart Oregon Ale and a surprise seasonal specialty for pouring… we’ll keep your taste buds guessing until event day. Local ranchers will have delicious burgers available for purchase, and Eden Vale will offer wine for those who prefer the grape-based beverage. For the kiddos and designated drivers, we’re also bringing Standing Stone Root Beer.

Other participating breweries include: Southern Oregon Brewing, Walkabout Brewery, Wild River Brewing, Portal Brewing, Fire Cirkl Meadery, JD Sports Bar, Caldera Brewing, Bricktowne Brewing Co., Rusty Bucket Brewing, Opposition Brewing Company, and Wylie’s Honey Brews.

Tickets are $12 in advance and $15 at the door.  Admission includes a commemorative pint glass and tasting tickets.  Music-only tickets are $10 in advance and $12 at the door.  Bring the whole family, as children 15 and under are free.

We hope to see you at this great outdoor event! What better way to support local food programs than with your own burger and pint? Tickets are available online at You can also check the website for a list of ticket outlets, or call 541-488-7272 for more information.

By in Community, Food 2

Five-Leaf Recognition for GMO-Free Food

FIP-logo-webOur greatest passions at Standing Stone span delicious craft beer, happy customers, fulfilled employees, a thriving community, and quality food that tastes great. Our efforts to use responsibly sourced ingredients in our brewpub have earned us recognition from the Food Integrity Project, a venture of Families for Food Freedom.

Through this project, restaurants and food providers are given a rating of three to five leaves based on their commitment to providing menu options that are free of GMOs (genetically modified organisms). At Standing Stone, we are happy to announce we have received the highest five-leaf designation, showing that 90% or more of our menu items are GMO free!

eric with award

Chef Eric Bell with our certificate. (Photo: Restaurants for a GMO Free Rogue Valley)

Our kitchen staff is dedicated to sustainable food preparation, and their efforts include using all parts of an ingredient, composting any leftover food scraps, and sourcing local and/or organic ingredients whenever possible, including meat and eggs from our very own One Mile Farm. We think these efforts give our customers and employees the best flavor, freshness, and nutrition possible. We wouldn’t have it any other way!

Other participating Southern Oregon restaurants include Ashland Food Coop, Milagros, Pangea, Greenleaf Restaurant, Bloomsbury Coffeehouse, The Lunch Show, NW Raw Organic Juice Bar, New Sammy’s Cowboy Bistro, Mystic Treats, Jupiter Café, C Street Bistro, and Hot Stuff Espresso. We’re honored to be recognized with these like-minded businesses that take the time and care to source food responsibly.

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!

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)

Where the Grain is Spent

mash tun grainIf you’ve stopped by the brewpub during lunchtime on a weekday, you’ve most likely seen our brewers shoveling spent grain from the mash tun – the large stainless steel tank by the front door. If you’ve ever wondered what becomes of the loads of sweet, soaked malt once the beer-in-the-making passes on to the next phase, look no further than your plate.

At Standing Stone we send all our spent grain to our farm down the road, aptly named One Mile Farm. Here, it’s divided up among cows and chickens who love the tasty treat. In return, they give us loads of eggs (found in our desserts, breakfast dishes and salads), as well as meat protein for our menu.

That’s right, the burgers in our kitchen come from cows that live just a mile from the free range cowsbrewpub! Our Black Angus cattle graze on 265 acres of pasture and enjoy an extra malty meal from time to time. Once mature, we take the cows to Roseburg, OR to a USDA facility where they give the meat back to us in quarters. We then do all the butchering in-house. The steaks and beef for tacos and cheesesteak sandwiches are hand-cut, and the burger meat is freshly ground daily. We then serve our local, free-range beef on housemade bread, buns, or tortillas prepared fresh every morning.

Pair any of our beers on tap with eggs, beef or farm chicken on our menu, and you’re enjoying the zero-waste efforts of our brewing operations.

Do you have interesting and creative ideas for reusing spent grain? We know lots of breweries and farms that do exchanges of malt for eggs and other produce, and we love the concept of sharing rewards. You can also compost spent grain in your yard, or use it in spent grain recipes (like these from the Brooklyn Brewshop) for bread, crackers, desserts more.