Standing Stone Brewing Company

local ingredients

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.

By in Community, Events 0

Taste the Town During Ashland’s Restaurant Preview Week, 2/2-2/9

At Standing Stone, we jump on pretty much any opportunity to celebrate beer and food. Next week, February 2-9, we’re participating in Ashland’s Restaurant Preview Week, presented by the Ashland Chamber of Commerce. Restaurants around town are featuring specials and events to show off what our little town has to offer, and we’re excited to join the fun with a week-long special and Sunday pairing event.

2015RestaurantWeekPosterREVRestaurant Preview Week showcases Ashland’s culinary scene and invites visitors and locals alike to take advantage of the delicious one, two, and three-course specials offered at participating restaurants. By taking part in Ashland’s Restaurant Week, dining guests will have a chance to enter to win $25 Gift Certificates from the restaurants, in addition to savoring delicious fare. The more restaurants you visit, the more entries you can submit for the drawing.

Just for the occasion, we’re featuring a special with the main ingredient from our farm down the road. Come enjoy our One Mile Farm Lamb Pita with Tzatziki, Mixed Greens, Cucumbers, Feta and I Heart Oregon Ale Vinaigrette. Our local lamb and beer-inspired dressing make this plate truly an Ashland-crafted meal.

On Sunday, February 8th follow along with a guided multi-course sampler of Standing Stone ales and food. We’ll feature tasters of menu items and discuss beer-pairing concepts such as complementing, contrasting and matching. The hour-long pairing is $25 per person and begins at 3pm. No need to make reservations; just show up and we’ll take care of the rest!

Visit the Ashland Chamber’s website for more info and to download an entry form for the $25 gift certificate drawing. You can view all the participating restaurants along with their specials, and plan a full week of culinary enjoyment! Because, heck, why not take advantage of yet another good reason to eat and drink in Ashland?

By in Restaurant & Menu 1

Video Cocktail Recipe: Cucumber Mint Julep

Happy Labor Day Weekend to all! This is the weekend to toast economic and social achievements of American workers, and who better to raise a glass with than your local craft brewer? Small, independent craft breweries employ over 6,500 people in Oregon, and the state’s beer industry contributes $2.83 billion to Oregon’s economy (thanks for the stats, Oregon Brewers Guild). Cheers to American craft breweries making American craft beer!

We’re also big fans of Oregon-made wine and spirits – you’ll see the evidence if you take a look behind our bar. We feature Wooldridge Creek wines on tap from the Applegate Valley, and use local vodka and whiskey (like the one from Ransom Spirits, below) in a handful of our specialty cocktails. We love supporting other crafters of quality fare, and salute the care and creativity in the Oregon beverage industry.

In the spirit of celebrating the long weekend, we bring you another video cocktail recipe from our bartender, Andy. You can still watch him shake up a Jalapeño Cuke Snapper from back in April, as both main ingredients are in peak season and likely available fresh from your local farmers market. This time he’s mixing up a Cucumber Mint Julep (vigorously, we might add), perfect for cooling off on hot afternoons.

Take it away, Andy!



Cucumber Mint Julep

2 slices cucumber

6-8 mint leaves

½ oz. simple syrup

1 ½ oz. Whipper Snapper Whiskey


Muddle cucumber and mint leaves in a pint glass. Add ice, then top with simple syrup and Whipper Snapper Whiskey and shake well. Strain over a bucket glass filled with ice, and garnish with a mint leaf. Viola!

Sit back, sip, and enjoy.  We wish you all a safe, happy and memorable Labor Day Weekend. If you’re in Southern Oregon, stop by the brewpub to enjoy fresh fare on our back patio – the weather forecasters tell us it’s going to be beautiful.


By in Community 0

Fresh Return of Saturday Growers & Crafters Market in Ashland

GRK53239_edited-1The arrival of May brings with it our beloved seasonal weekly neighbors, the Rogue Valley Growers and Crafters Market. Every Saturday, the first weekend in May through the first weekend in November, from 9am-1pm we are fortunate to have fresh goods and produce right outside our front door on Oak St. in Ashland, OR!

Our menu and specials board highlight fresh and seasonal ingredients from local farms and suppliers this spring, and shopping out front on our street makes buying these goods even easier. Right now, we particularly love mushrooms and nettles from Mushrooms All Year, Rapini from Fry Family Farm and Radishes and Rutabaga from Barking Moon Farm. Also, we’re thrilled to see Standing Stone’s own Cameron Meeks at Myriad Mycology, offering education and radishes barking moonproducts all about medicinal mushrooms.

According to the Rogue Valley Growers “In Season” webpage, here are some of the foods and goods you can expect to look forward to as the season progresses from late spring to early summer: radishes, peas, basil, strawberries, asparagus, honey, arugula, onions, lettuces and fresh-cut flowers. You’ll also find great wood-crafted and ceramic items to purchase for gifts or entertaining.

To celebrate the season we will be selling our own farm-fresh eggs on Saturday mornings starting in June. Already, we have more eggs from our pasture-raised hens than we can possibly use in the kitchen, and we’ve been selling crates to Mix Sweet Shop down the street so they can use free-range eggs from Ashland in their delicious desserts and pastries. We’re designing our own egg carton label and boxes are on their way, so expect to see eggs for purchase inside our front doors in the next few weeks.IMGP7601_edited-4

With sunny mornings ahead, we encourage you to make a day of wandering outdoors and journey from the Growers and Crafter Market to the Lithia Artisans Market along the creek behind the plaza. Both outdoor events present plenty to browse and enjoy, offering a great overall taste of Southern Oregon. After you finish, be sure to stop by Standing Stone for a beer and food on the patio to take in the good weather and look over your new stash of irresistible market goods, and feel great knowing you’re supporting a vibrant and talented local community.

By in Restaurant & Menu 0

Two Summer Mixed Drink Recipes from Behind the Bar

We love when our behind-the-scenes gurus put together recipes and tips for us to share with our readers and customers. Bar manager and house mixologist, Gina Velando, created two great summer-season mixed drink recipes that we debuted with our new menu release last month. Here, Gina shares how to make these tasty libations at home and explains how fresh herbs can take center stage in more than just your food. Take it away, Gina:

‘Tis the season to tap into your garden!basil specialty drink

With spring in full swing and summer around the corner we are out enjoying these sunny days and eager to bring a little taste of summer behind the bar.  Fresh, seasonal herbs can find their way into your glass in many ways, via infusions, muddled concoctions or an aromatic garnish.  Behind the bar at Standing Stone Brewing Company, our specialty cocktail list is reflecting the agricultural excitement of the season, and below we’re sharing a couple easy-to-prepare recipes for home to kick your spring and summer off!

Rosemary Cucumber Gin & Tonic:

Gin is a favorite spirit of ours as it accents herbaceous, spicy and organic flavors in fresh ingredients.  We strongly recommend always starting with a high-quality gin, and for this version we’ve chosen Batch 206 Counter Gin from Seattle, Washington.  This particular product tastes great on it’s own, and we looked to highlight what was already present in the bottle.rosemary cucmber gin and tonic

½ lime, cut into small wedges
3-4 slices cucumber
1 3/4oz Batch 206 Counter Gin
Splash(+) soda water
Splash tonic
Sprig of fresh rosemary

Start by muddling cucumber and lime in a bucket glass. Fill with ice, 1 3/4 oz. Counter Gin and top with sparkling water and a splash of tonic.  Finish this drink with a freshly cut sprig of rosemary to add the final touch.  With minimal prep, this refreshing libation looks just-picked from the garden and pairs oh-so-well with a table outdoors.

Basil Grapefruit Spritzer:

Again, starting with a high-quality spirit makes all the difference, and Superfly Vodka from Brookings, OR fits the bill.  Distilled from potatoes rather than grain this product offers a smooth finish, and it’s made right here in Oregon!  Beyond infusing spirits, don’t forget that you can create great tasting simple syrups at home as well. grapefruit basil spritzer

1 3/4oz Superfly Vodka
1/2oz Basil Simple Syrup (instructions below)
Splash grapefruit juice
Splash soda water
Fresh basil

To build the Basil Grapefruit Spritzer you’ll first need to make Basil Simple Syrup: In a saucepan simmer 1 cup sugar, 1 cup water, and 1 cup freshly picked basil. Simmer until sugar dissolves completely then strain into a clean container and cool. Fill your favorite cocktail glass with ice and top with 1 3/4 oz. Superfly Vodka and 1/2 oz. Basil Simple Syrup. Fill with equal parts Grapefruit Juice and Sparkling Water.  Add a healthy basil leaf or two to top this one off and add great aroma.

Use these suggestions to get you started, and get creative with your own cocktail garden by planting herbs and berries at home. Or, if you’re in Southern Oregon, use the Rogue Valley Growers and Crafters Market as a great resource for locally grown ingredients. Cheers!

Thanks for sharing, Gina! Be sure to come by and find Gina shaking it up behind the bar if you have questions, comments, or just want to try either of these drinks before diving in at home.

Is a Local Drumstick a Better Drumstick? We Think it is

Spring is in the air on our farm and brewpub, and we are breaking out of the farm entranceshell of restaurant norms and serving our own Standing Stone Farm chicken on our menu and specials board! This fresh start stems from our priority to source socially and environmentally responsible ingredients for our kitchen and brewery, and we’re especially proud to bring this delicious, local option to our beloved customers.

A little background: We started farming in October 2011, raising hens and cattle for restaurant eggs and beef on a 265-acre pasture just a few minutes down the road. These animals co-exist on the land using a rotational grazing system, in which the animal species follow each other in a pattern around the field to maximize land health and natural fertilization. Last spring, we startedtwo chickens raising more poultry for meat, too, and constructing an on-site poultry processing facility, completed in January 2013.

Our Oregon Department of Agriculture (ODA)-licensed facility enables us to hatch, raise and process the chickens ourselves, and bring fresh and healthful protein straight from the farm to our kitchen. We hatch eggs from our existing flock and raise them outdoors on pasture before bringing them back to our poultry processing site to be prepared for kitchen use. This farm-to-menu chicken never travels further than one mile away in its lifetime!

Out in the field, we start our chicks on organic chicken feed from the time they hatch. They then graze freely on pasture, following the cows and sheep in a pattern around the field, and organic supplemental feed. The entire time it proc roomtakes to raise a full-grown chicken, from hatching to harvesting, is about 13 weeks, compared with 6 weeks for conventional chickens. These Heritage Breed birds are also physically capable of living healthy and naturally for years, compared with conventional chickens that are bred to live only a few weeks until processing.

Based on our menu needs, we will raise over 5,000 chickens a year to meet brewpub demands. Right now, we are the only restaurant in the state of Oregon to have our own processing facility as a resource, and quite possibly one of the first in the nation to have this operation on such a large scale. We are delighted to bring this fresh-food undertaking to Ashland, OR!

This new poultry-sourcing method is creating a big transformation in our kitchen. Our chicken recipes are starting in the field, and the food offerings are changing to reflect the meat that comes from smaller breed chickens, such as poultry cooked on-the-bone using more traditional methods. Our Chicken and Rosemary Noodle Soup now features our farm chickenchicken year-round, since the flavorful meat is great for roasting and boiling. There’s lots more adjustments to come with the operation launching into full swing early summer, so keep an eye on our upcoming new menu and specials board.

At Standing Stone, we all agree this whole practice certainly gives us a deeper respect for the food that goes onto our plates, and we feel it’s important to have a closer relationship with the meals on the table. We’re certain this is an all-around win-win for our brewpub, customers and community since the grazing system we use benefits the land and animals, our employees get to be involved in all the steps, and we are able to serve a fresh product that tastes delicious!

By in Food, Standing Stone Farm 2

Sweet Rewards of Our Honey Harvest

SSBC Beekeeper Danielle with hives (photo: R. Koning)

We’re buzzing with sweet joy as we welcome our first batch of honey from our bees on Standing Stone Farm! We’ve been tending to our beloved honeybees all summer long, and as we prepare to wrap them up warmly for the winter we delight in a sweet treat from our bustling hives in return.

Busy hive entrance

We started beekeeping on our farmland earlier this summer with four single-level beehives. These colorful boxes live in a sunny pasture in the middle on our farmland on Eagle Mill Rd. in Ashland,OR, surrounded by bushes of blackberries to supply plenty of pollen. As our hive populations expanded over the summer we added several more levels to our hives, giving our bee friends and their queens plenty of room to grow their families and make delicious honey.

In September, as the warm, sunny weather began winding down, our Standing Stone beekeepers took a course from Bee Girl of Ashland, OR all about winterizing beehives and harvesting honey. Here, they learned that honeybees need plenty of reserve honey to supply their diet during the cold winter months when they don’t leave their hives. They also do well in small, combined hives that contain their warmth and don’t let cold wind gusts inside.

SSBC Beekeeper Rachel preparing honey (photo: C. Meeks)

After the class, our beekeepers spent a day inspecting and consolidating the hives to prepare them for the cold winter months. They left the bees with enough honey to keep them full with food while pulling the extra honey that was leftover once the bees were settled in their new, cozy spaces.

Back at the restaurant, we harvested our honey using an old-fashioned “crush and strain” method, pushing the honey through a fine mesh strainer to separate the liquid and wax. Once finished, we filled five liter jars with fresh, delicious honey to use in our restaurant. We’ll be sure to use it in dishes that let its natural sweetness shine through, so stay tuned to special’s board for honey delights coming soon.

Final product – fresh, raw honey! (photo: R. Koning)

To enjoy local honey at home visit your community’s farmers market or food co-op and stock up for winter. The sweet treat is a delicious traditional aid for soothing a chilly-weather cold or flu, and a yummy ingredient in cooking and baking or homemade mead. And if you’re interested in starting your own hives at home, be sure to visit the Bee Girl website for resources, tips and community classes in Southern Oregon.

By in Brewery & Beer, Events 0

A Tasting Trek for Our Brewer: Joining ‘Beers Made By Walking’

In the Pacific Northwest we’re fortunate to have a fresh selection of innovative beer ingredients, such as herbs and flowers from our backyards, fields and forests, to brew our favorite ales and lagers. This month, our brewer, Larry Chase, joined local herbalist, Jon Carlson, to identify native Southern Oregon plants that can be used in beer to complement our beloved hops and malt. Their hike was part of a program called Beers Made By Walking, and brewers all over Oregon are joining and brewing beers with plants that can be found on day hikes around the state.

Beers Made By Walking (BMBW) invites brewers to make a beer inspired by nature hikes and urban walks. It first began as a summer-long series in Colorado Springs in 2011, and the buzz has inspired versions in Oregon and Washington. This summer’s program culminates with a special BMBW tapping on October 20th at Portland’s Belmont Station. The five breweries participating across Oregon will send a keg of their specialty-brewed beer for a night of celebrating Oregon’s beer bounty!

The other Oregon craft breweries participating in Beers Made By Walking include:

Deschutes Brewery (Bend) – HIke 6/15, Deschutes Land Trust’s Whychus Canyon Preserve
Flat Tail Brewing (Corvallis) – TBA
Upright Brewing (Portland) – Hike Date TBA, Gordon Creek Timber and Larch Mountain Trail System
Coalition Brewing (Portland) – Hike 7/21, Forest Park in Portland

Standing Stone’s hike took place July 17th at local landmark, Grizzly Peak Trail, and our brewer spent the day learning about the edible plants our neck of the woods has to offer. Jon helped Larry identify the following list of herbs and plants (Larry’s notes included), and they did plenty of tasting!

  • Douglas Fir–new growth is citrusy
  • Wild Ginger–has a pleasant bitterness

  • Sweet Root–both the flowers and root have an anise/licorice flavor
  • Thimbleberry
  • Yarrow–flowers are bitter and has an abundance of aromatics
  • Dandelion Root
  • St John’s Wort
  • Elderberry
  • Pineapple Weed–comes across as chamomile

Of course, we don’t recommend eating plants in the wild unless you know for certain what they are, or have an expert like Jon with you.

Stay tuned for more news on which ingredients Larry chooses for his batch of specialty BMBW beer, and check out the Beers Made By Walking blog post all about Larry and Jon’s hike, too. And if you’re in the Portland area on October 20th, be sure to stop by Belmont Station for a great selection of fresh and innovative Oregon-grown craft beer. infused with fresh, flavorful, local herbs and flowers.