Nibble & Sip at A Taste of Ashland, 4/25-4/26

•04/09/2015 • Leave a Comment

For locals and visitors alike, A Taste of Ashland is a not-to-be-missed springtime event. This year the food, wine and gallery tour spans Saturday and Sunday, April 25th and 26th from noon to 4p.m. As usual, Standing Stone will join the fun with food samples to pair with local wines. You’ll find us at Hanson Howard Gallery, just next door at 89 Oak St.

taste of ashland gallery

Fun to be had at Hanson Howard Gallery, 4/25-4/26

A Taste of Ashland is the Ashland Gallery Association’s signature fund-raising event. This annual walking tour of Ashland galleries pairs local restaurants and regional wineries to create a weekend-long pairing experience. Foodies and wine lovers can follow a map to 17 galleries around town, and hop a shuttle if the four-hours-a-day tour calls for a little rest.

This year, we’re thrilled to be paired once again with Simple Machine Wine. Tasters can expect unique wines crafted from Rogue Valley vineyards by winemaker Brian Denner. Check out their history and varietals on Simple Machine’s website.

taste of ashland lamb

A Taste of Ashland 2014: Roasted Lamb with Lavender Sea Salt

As for our food, we’re not going to let that cat out of the bag just yet. There’s tasting to be done, recipes to perfect, ingredients to procure…but we do vow to bring along appetizing food samples from our kitchen right next door. In the past, our wood-fired pizzas, lamb meatballs, and artichoke fondue have all gone over great, and we promise to make this year no exception.

Tickets are available at atasteofashland.com for weekend-long or single-day passes. Wine glass and tour map included, and then you make your own fun! If you need a break during or after your tour, stop by Standing Stone downtown for a pint, meal, and resting place at 101 Oak St. Trust us, we won’t scoff if you kick up your legs and relax – gallery hopping with food and wine is hard work!

Celebrating the Earth (with Beer) at Rogue Valley Earth Day, 4/25

•04/06/2015 • Leave a Comment

posterWe’re always eager to be a part of Rogue Valley Earth Day, and we’ll join this year’s celebration on Saturday, April 25th at ScienceWorks Hands-On Museum with beer in tow. The annual event runs 11-4pm in the Ashland museum’s outdoor courtyard and lawn, and community members and visitors alike of all ages are encouraged to come join the festivities.

Established in 2001, Rogue Valley Earth Day is a local tradition. It serves as a forum for nonprofits, businesses and governments to raise awareness, a venue for local artists and performers to share talents, and an outlet for students to display knowledge and creativity. Participants can view exhibits and join hands-on activities related to waste prevention, local food and farms, green products and building materials, clean energy options, transportation alternatives, wildlife preservation, and more. Check out more details on their Facebook page.

The best part (in our minds): this is a zero waste event! Come see how a community gathering with over 2,000 visitors can operate without generating garbage. There will be recycling and composting receptacles, and water-fill stations for all of you bringing your own reusable water bottles.

We’ll be pouring beer in our own durable glassware, so you can feel good about drinking your beer and saving the waste! We’ll serve our I ♥ Oregon Ale and a specialty brew in glass pints, and we’ll have a handful of empty-pint glass collection stations around the event. When the day is over, we’ll pack them all up and take them back to the brewery for washing. No waste, lots of delicious craft beer. 

Also, we’re extra excited about this year’s event because Rogue Valley Earth Day was our final beneficiary for our 2014/2015 Pints for a Purpose donation program. We went out with a party last month, raising $2 for every pint of beer sold for this active, long-time local organization. Thanks to everyone who came out on March 3rd to Standing Stone, and we hope to see you again on April 25th for the big event.

Bike, walk, carpool, skip, hop, jump…consider leaving your car home for the day and hightail-it to Rogue Valley Earth Day in gas-saving mode. Once there, settle in with your pint of Standing Stone beer and enjoy the festivities. Let’s face it, celebrating the earth with a craft beer in hand is maybe – just maybe – about as good as it gets. Hope to see you there!

Latest Specialty Beer: Commuter Gold

•04/03/2015 • 1 Comment

The sun is shining (mostly), the weather is warming (some days), and we feel inspired (or is it hopeful?) to bring a new seasonal specialty beer on tap. Our brewer just finished Commuter Gold, the fourth ever batch of this Standing Stone beer, and we’ve tapped it for those wanting a lighter bodied ale to help bring along spring.

About the Beer

This bright golden ale gets its spicy, herbal aroma from Sterling hops. The crisp, medium bitterness & lightly toasted finish are balanced with a refreshing mouthfeel. 4.6% abv, 20 IBU

Maltalecia commuter serve

  • Organic Pilsner
  • Briess Ashburne Mild
  • Briess Victory
  • Acidulated

Hops

  • Bittering: Sterling
  • Flavor/Aroma: Sterling

Food Pairing Suggestions

The mild bitter finish of Commuter Gold makes it a great partner for light-bodied food with a bit of oil and richness – think flash fried veggies and seafood, or tossed salad with a hearty dressing. Here are our suggestions from the brewpub menu:

Calamari with Fried Lemon Wheels and Jalapeñosbike rack

Fish & Chips

Cobb Salad

Fish Tacos

Margherita Pizza

Join us soon for a pint of Commuter Gold, and get into the commuting spirit with bike travel this spring. Help us fill our fourteen-bike yellow rack in front of the brewpub when you visit! Check out our previous post about bike tips and safety in cold weather for when you get caught in those sporadic rain storms, and feel good about biking toward a Commuter Gold in all weather conditions.

Raising Pints & Funds During the 2014/2015 ‘Pints for a Purpose’ Season

•03/23/2015 • Leave a Comment

You came, you drank craft beer, and you gave to local organizations. We want to thank everyone who joined us during our 2014/2015 Pints for a Purpose season! We gave even more money this year to southern Oregon nonprofits, and we have you all to thank for supporting the program and loving beer.

Through our Pints for a Purpose donation program, we pledged $2 for every pint of beer sold to local nonprofits on their designated benefit evening. Beer-lovers and supporters came to enjoy craft brews and give to their favorite organizations in the area. By raising your pints with friends, you all helped give hundreds of dollars to each of this year’s beneficiaries.

Here’s a recap of our 2014/2015 Pints for a Purpose nonprofits:rogue climate group

Rogue Climate

WaterWatch

Friends of the Ashland Public Library

Rogue Farm Corps

Rogue Valley Earth Day

All together, we raised just over $2,300 for these local groups. We couldn’t have done it without community support (well, actually, we could have tried but it wouldn’t have been pretty to watch us drink 1,150 pints alone).

If you know a nonprofit in southern Oregon that would like to be in next year’s line-up, encourage them to apply for our 2015/2016 Pints for a Purpose season. The program guidelines and online application are on our website, and we’ll accept submissions from June through October 1st. Once all the applications are in, we’ll get all our coworkers to vote on top five, and do it all again next year.

Thanks again to everyone who joined us on any of our Pints for a Purpose benefit evenings, and we’re excited to see new and returning faces next year. Let’s get together, drink some local beer, and give to great causes!

We’ve Joined a Call for Action on Climate Change

•03/13/2015 • Leave a Comment

We’re excited to announce the debut of the Brewery Climate Declaration, a call to action that urges policymakers to seize the economic and environmental opportunities of tackling climate change. Twenty four brewery signatories have jumped on board, from small microbreweries to major international brands, and we’re one of them!

Members of the brewing industry have signed the Brewery Climate Declaration to call attention to the specific risks and opportunities of climate change on the $246 billion nation-wide industry. Breweries face multiple climate change impacts: warmer temperatures and extreme weather events can harm the production of hops, grown primarily in the Pacific Northwest. Clean water resources are also becoming scarcer in the West as a result of droughts and reduced snow pack.climate declaration

At Standing Stone, we’ve taken several steps to reduce our environmental footprint, and it’s great to operate alongside other breweries making sustainable business a priority. Here are a handful of things we do at Standing Stone to operate more efficiently:

  • Generate electricity with rooftop solar panels
  • Reduce natural gas usage with a heat recovery system
  • Reduce energy usage through lighting improvements
  • Purchase carbon and water usage offsets
  • Reduce our company-wide carbon footprint by giving bikes to employees with our Bike Program
  • Operate a farm to provide local beef, lamb and honey
  • Purchase local wines in kegs
  • Seek Salmon Safe and organic hops
  • Compost brewpub waste on our farm
  • Purchase sustainably-caught fish for our menu

And much more…breweries all over the U.S. are coming up with innovative ways to be sustainable. New Belgium captures and reuses methane to provide 15% of their brewery’s electricity needs. Odell Brewing’s modified vacuum pump triple-uses water and saves the Colorado brewery 25 million gallons of water annually.

Here is the complete list of breweries that have signed the Brewery Climate Declaration. You can learn more at ClimateDeclaration.us.

  • Aeronaut Brewing Company (MA)
  • The Alchemist (VT)
  • Allagash Brewing Company (ME)
  • Aspen Brewing Company (CO)
  • Brewery Vivant (MI)
  • Buoy Beer Company (OR)
  • Chuckanut Brewery and Kitchen (WA)
  • Deschutes Brewery (OR)
  • Fort George Brewery and Public House (OR)
  • Fremont Brewing Company (WA)
  • Georgetown Brewing Co. (WA)
  • Guinness (Ireland)
  • Hopworks Urban Brewery (OR)
  • Kona Brewing Company (HI)
  • New Belgium Brewing (CO)
  • Ninkasi Brewing Company (OR)
  • Odell Brewing (CO)
  • Redhook Brewery (WA, NH)
  • Rockford Brewing Company (MI)
  • Smuttynose Brewing Company (NH)
  • Snake River Brewing Co. (WY)
  • Standing Stone Brewing Co. (OR)
  • Wet Dog Café & Brewery (OR)
  • Widmer Brothers Brewing (OR)

Catching Up with BA Board Member Larry Chase

•03/06/2015 • Leave a Comment

larry drinkThis is our head brewer, Larry Chase. 
Larry likes craft beer.
Larry makes craft beer.
Larry advocates for craft beer.
And, yes, Larry drinks craft beer.

Larry just returned from his most recent trip to Boulder, Colorado to attend the quarterly Brewers Association Board Meeting. He was elected to the Board in 2012, and this year moved into a new position as Secretary/Treasurer and Finance Chair on the Executive Committee. Way to go, Larry! When he got back, we asked him all about the Brewers Association, what they do, and where his travels take him.

What does the Brewers Association Board of Directors do?

The BA Board of Directors is the governing body for the Brewers Association. We develop high level strategy and provide direction for the Brewers Association staff of 50 employees. In 2013, we met for a two-day strategic planning session where we refined the organization’s purpose and revised our mission looking forward past the year 2020. The big goal that came from this session is for craft brewers to have 20+% market share by 2020. Board members also chair and/or participate in one or more of the ten committees that do more specific work in conjunction with staff.

How often do you attend BA meetings?larry desk

The board has four meetings per year. The first meeting is always in late February in Boulder, CO where the Brewers Association has its headquarters. The second quarter meeting generally occurs in conjunction with SAVOR (SSBC was a participating brewery at SAVOR in 2012 & 2013) and the BA’s annual legislative Hill Climb in Washington, D.C. For the Fall and December meetings the board picks locales around the country where we can meet with local brewers and state guilds. 2014 included Kansas City and Los Angeles. This year we are headed to Portland, ME and Tampa, FL.

How were you elected to the Board in 2012?

The Board is comprised of Brewpub members, Packaging Brewery members, and At-Large members. In 2012 I ran for a Brewpub seat – the third time I had run – and was elected by other Brewers Association brewpub members. As some would say, third time’s a charm. The elected position is a three-year term, so if I’d like to continue on the Board I’ll need to run for election again in Fall 2015.

How has your role changed over the last few years?_DSC3980_edited-1

One way the BA Board vets potential candidates is by looking for participation in committee work. Beginning in 2005 the Public Relations & Marketing committee is where I first began gaining experience with the work of the BA. In 2011, one year after I began working at Standing Stone, the BA created the Brewpub Committee in an effort to ensure the organization remained relevant to its brewpub members. I was an inaugural member of that committee, became vice-chair in early 2012, and briefly took over as chair in the latter half of 2014. Since mid-2012 I’ve worked on the Brewpub Server Training Manual subcommittee, and after almost three years we will be publishing Beer Server Training for Brewpubs – A Manual for Hiring, Training & Retaining Great People.

In 2011 I also joined the Finance Committee which is tasked with overseeing the financial side of the organization. Mark Edelson of Iron Hill Brewery & Restaurant was the long-time chair of that committee as the Secretary/Treasurer of the organization. With his departure from the board at the end of 2014 the board requested that I take over his position. Beginning with our February 2015 meeting in Boulder, I am now a member of the Executive Committee in my position as Secretary/Treasurer and Finance Chair.

What else do you like to do when you’re in Boulder, CO?

Drink beer and hang out with BA staff members who have become friends. On this past trip Boulder received 13 wonderful inches of snow, so [my wife,] Ginger [of Women Enjoying Beer] and I went snowshoeing in Chatauaqua Park on the outskirts of Boulder.

Thanks for keeping us in the loop, Larry! Standing Stone is proud to have you as our brewer. Cheers!

Video Cocktail Recipe: Big Bottom Bon Bon

•02/24/2015 • Leave a Comment

With winter winding down, and spring just around the corner, we wanted to share one of our more popular cocktails from our seasonal menu at Standing Stone.  A couple of our bartenders, Andy and Gina, have made it their mission to come up with delicious and unique seasonal cocktails.  This winter, we served several new cocktails; some with beet juice as a main ingredient (Beet it and Wassup Doc?), a hand warmer for our somewhat frigid winter (Release the Pumpkin!), and ginger cocktail with homemade honey simple syrup (The Honey Badger).  All of the cocktails have a fun and different twist to them, adding a little spice and variety to your lunch and/or dinner.

One of our more popular drinks is the Big Bottom Bon Bon.  If the beverage had a subheading it’d be: a chocolate twist on an age-old cocktail.  It’s been a crowd favorite, and one of the more unique concoctions Gina and Andy have come up with.

Once again the charismatic, and strikingly attractive Andy Schow (have you seen his beard?) is going to walk through the recipe for our Big Bottom Bon Bon.  When you are finished watching (and making a shopping list) be sure to check out our Mint Julep and Jalapeño-cuke Snapper recipe videos as well.

Enjoy!

1 Cherry

1 Slice of Orange

1 Tablespoon of Sugar

2 Shakes of Aztec Chocolate Bitters

1 ½ oz of Big Bottom Bourbon

Shavings from a Bar of Dark Chocolate (your choosing)

Amaretto for Chocolate rim

Splash of Soda water

Pour cacao nibs on one plate, and a very small amount of Amaretto on another.  Place glass upside-down in the Amaretto, then do the same in the Cacao nibs.  Once rim is well-chocolated, muddle sugar, cherry, orange slice and bitters together inside the glass.  Avoid the rind as much as possible.  Add ice, then add the Big Bottom Bourbon and finalize with a splash soda water.

Drink, rinse and repeat.

 
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