Steel-Cut Stout Takes Silver

•10/10/2014 • Leave a Comment

We love our beers, but it’s always nice to hear others love them, too.  Recently our head brewer, Larry Chase, entered two of our year-round brews into a nationwide competition.  ca741600e6f270810e6c4d98845270b6The 2014 National Organic Brewing Challenge was sponsored by Seven Bridges Co-op Brewing Supply, a company looking to compel home brewers and breweries alike to use more organic ingredients.   What better way to attract brewers than creating a friendly competition?  Only beers using 100% organic ingredients were allowed to enter.

We sent our Amber Ale and Steel-Cut Oatmeal Stout to be judged, and we’re proud to say our Steel-Cut Stout took silver medal in its category!  Here’s a bit about the beer:

As the name implies, our Steel-Cut Oatmeal Stout is brewed with 100 pounds of oats to provide a silky smooth mouthfeel. Opaque black and nearly impenetrable by light, ours has notes of roasted coffee aroma followed by espresso and chocolate flavors. 5.1% abv, 30 IBU

Butternut Brown Dark BeerThe Steel-Cut uses 100% Oregon grown hops (Organic Magnum and Organic Golding), and 100% organic malt.  Be sure to check out the official results with winners in all nine flights.  We’ll definitely have to try the Fuel Café Coffee Stout by Lakefront Brewery and The Bottle Imp by Beau’s All Natural Brewing Co. to size up our competition! And congrats to fellow Oregon brewpub, Hopworks Urban Brewery, for winning best in show with their Ace of Spades Imperial IPA.
We’re excited and proud for both Standing Stone and Larry for crafting this award winning beer!  Be sure to check out more information on the Steel-Cut Stout, and of course, drop by and taste the silver medalist for yourself!

6th Annual Pumpkins & Pints in Our Pasture

•10/07/2014 • Leave a Comment
sign

(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

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!

collage

(photo: M. Pecoraro)

Latest Specialty Beer: Oktoberfest

•10/04/2014 • 1 Comment

This time of year we like to take a moment to appreciate all the things the Germans have given us – bratwurst, pretzels, Volkswagens, kindergarten, strudels, and (one of our favorites) Oktoberfest! This annual specialty lager is now on tap and ready for a robust “Prost!” with friends at Standing Stone.

About the Bier

Our Marzen-style Oktoberfest is orange-amber in color with a bready aroma. The medium mouthfeel and rich, light-toasted maltiness is followed by minimal bitterness. This versatile beer is great with a wide variety of foods, and delicious on its own. 5.1% abv, 25 IBU

oktober

Malt

  • Briess Goldpils Vienna
  • Briess Bonlander
  • Organic Crystal 60
  • Acidulated

 

Hops

  • Bittering: Organic Magnum
  • Flavor/Aroma: Organic Hallertau

 

Food Pairings

For a festive feast, pair with your favorite German foods. Schnitzel, sauerkraut, bratwurst and pretzels all make great flavor matches with this malty brew. For a fun twist, we also like to pair its sweetness with spicy Latin foods, like tacos or chilaquiles. This robust beer will taste great with most foods that are grilled or roasted, bringing out caramelized, toasty qualities. Here are a few pairing suggestions from our menu:

bratwurst

Grilled Corned Beef Reuben with Sauerkraut

Greek Salad with Grilled Pork Souvlaki

Steak Tacos with Stout Glaze

Pepperjack Quesadilla with Chorizo

Chilaquiles

 

If you’re planning your own seasonal celebration, check out our previous post with tips for hosting a fabulous Oktoberfest. You’ll find our seasonal brew on tap at the brewpub, Brews and Boogie at ScienceWorks on Saturday, October 4th, and Pumpkins and Pints on Our Pasture on October 19th. There are so many reasons to toast great craft beer this month – we wish you all a happy Oktoberfest!

 

 

Photo Recap: Siskiyou Challenge 2014

•09/29/2014 • Leave a Comment

startWe came, we saw, we…okay, so maybe we didn’t conquer, but we had a great time at the Siskiyou Challenge! This multi-sport relay took place last Saturday, September 20th at ScienceWorks Hands-On Museum, and over 300 racers showed up to bike, run and paddle around Ashland. For our part, Standing Stone contributed 18 racers on three teams, as well as beer and tacos at the finish line for all participants.

Here were the Standing Stone racing teams for 2014, along with their overall finishing times:

captain planetCaptain Planet and the Planeteers (total time: 4 hours, 45 minutes)
Nereida
Javier
Trent
Josh
Jackie
Trevor

stones of anarchy

 

 

 

Stones of Anarchy (total time: 4 hours, 46 minutes)
Elliot
Gina
Cesar
Maire
Suzanne
Nick

fast and flabbiest

 

 

 

Fast and the Flubbiest (total time: 5 hours, 10 minutes)
Michael
Cesar
Brittany
Mark
Alex
Carolyn

Congrats to the first place team, Whyte Nynshas, with a total time of 3 hours, 26 minutes. And job well-done to the Lesser Roadrunners, the winners of this year’s costume contest! We’re a little sad none of our teams were chosen, but we’re more motivated than ever for next year. Maybe we’ll have costumes we can actually race in? No promises.

A big thank you to the organizers, Rogue Valley Farm to School, and all the enthusiastic volunteers. This was a zero-waste event, with compost and recycle stations, as well as reusable glassware for beverages. We’re grateful for the participants returning pint glasses and using appropriate waste bins for leftover food and napkins. When we all pitch in our efforts, we can make sure great events like these don’t generate excess trash – a win-win for all!

Check out the Siskiyou Challenge website for a complete list of race results, and our Facebook page for an entire race photo album. We hope to see even more racers at the event next September!beer pourbraclet transfer

Biking and Work: a Perfect Pairing in September

•09/25/2014 • Leave a Comment

September means many things for Ashland, Oregon; students are going back to school, trees are changing colors, and fall is beginning to ease in as summer sneaks out.  Standing Stone welcomes the season with the Bike Commute Challenge. The annual cycling challenge takes place during September (Oregon’s Bike to Work Month) and encourages companies, schools and individuals across the state to commute with two wheels.

Bike to Work Month

(photo: M. Pecoraro)

It’s a call to action by the Bicycle Transportation Alliance, our regional cycling advocates. The BTA’s goal is to increase health of our state, while decreasing transportation and health care costs, by commuting to work every day.  Over 228 schools participated in 2011 and the BTA helped obtain over 1,100 signatures for Portland’s bike sharing program.  1,400 workplaces participated, with 12,000 riders (including, of course, Standing Stone Brewing Co.).  We even got featured as an inspirational picture of the week!

Currently, Standing Stone boasts 500 miles biked by employees, with over 150 round trips in just the last three weeks!  Our very own Josh Nielsen leads the pack with over 105.6 miles logged.  Nice work, Josh!  Employees also get to enter in a raffle for every day they bike to work to win prizes at the end of each week.  And of course, there is a grand prize winner at the end.
commuter

Why do we participate in the Bike Commute Challenge every year? Well, that’s easy: we care about the health and well-being of our community and employees.  Standing Stone’s commuter bike program is in its fifth year and we’re always looking for new ways to increase employees’ health and happiness.  In fact, we’re starting a new employee wellness program at the end of the month – keep an eye out for more info soon!

As is tradition, we also tapped our annual September seasonal ale, the Commuter Gold in honor bikebeertshirtof Bike to Work Month.  Be sure to check out information on this refreshing beer and stop by to try it for yourself. When you’re in, you’ll see our coworkers wearing Standing Stone bike tees all week in celebration of the Challenge. We hope to see your bike out front with ours on the big, yellow rack soon!

Racing Toward the 5th Annual Siskiyou Challenge, 9/20

•09/16/2014 • Leave a Comment
mark and gina

Standing Stone kayakers sprint to tag the next leg in the 2013 Siskiyou Challenge

We’re just days away from Southern Oregon’s favorite multi-sport relay, The Siskiyou Challenge! Athletes will run, bike and kayak their way around 46 miles of Ashland this Saturday, September 20th. Standing Stone Brewing Co. has two employee teams participating this year, and we’ll serve beer and food at the finish line for all the racers.

The Siskiyou Challenge is now in its fifth year, and for good reason – it’s awesome! The event benefits Rogue Valley Farm to School, which is one of our favorite local organizations. The Ashland nonprofit offers farming and local food education to students in our area, and builds relationships to help get local produce into school cafeterias. They also find time in their busy schedules to organize this popular annual race, and for that we say a big Thank You!

Sisk Chall finish line

The finish line at ScienceWorks Museum

Here’s a bit about the course: The six-leg relay starts at ScienceWorks Hands-On Museum in Ashland. Road bikers take off first and head to Emigrant Lake, where the 3K kayakers wait for their leg. A 30K cycle follows, and then a mountain run above Lithia Park in downtown Ashland. Mountain bikers get technical in the fifth leg, and then a final runner sprints for a 6K to the finish line at ScienceWorks.

Once racers pass through the gate, they’ll be greeted by Standing Stone beer and food for their efforts! This year, we’re serving Local Pork Carnitas or Organic Tempeh Tacos. We’ll have three varieties of Standing Stone brews to choose from, as well as house-made Cherry Lemonade for the under-21 athletes.

event beer pour

Standing Stone beer, lemonade and tacos at the finish

Not a racer? You can still enjoy the 1-mile Fun Run and Harvest Fest at the finish line. The event will host music, activities, vendors and demonstrations for the whole family. The timing is perfect as we’re still in the heart of Southern Oregon’s Eat Local Week, September 12-21st. Celebrate local farming and community by eating local and supporting local programs. In fact, you can make a day of it by shopping at the Saturday Growers and Crafters Market in downtown Ashland in front of Standing Stone, and then biking the 1+ mile to the Siskiyou Challenge finish line and Harvest Fest. Have even more time to celebrate this weekend? Join us Sunday at 11am for our monthly tour of One Mile Farm, where we raise livestock for our brewpub’s menu.

Whichever activities you choose to join, you’ll have opportunities to don some great footwear this weekend! Slip on running/biking shoes for the Siskiyou Challenge, sandals for browsing the outdoor farmers market, or boots for stomping around our farm grounds. Have a great weekend celebrating local programs, community events, and delicious local fare.

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

•09/11/2014 • Leave a Comment

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.

GRK53239_edited-1

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!

 
Follow

Get every new post delivered to your Inbox.

Join 69 other followers

%d bloggers like this: