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!

Latest Specialty Beer: Freestone Sour

•09/05/2014 • 1 Comment

Looking to mix up your usual craft beer roster? Pucker up and look no further than Standing Stone’s first ever sour beer: Freestone Sour! This Berliner Wiess is brewed with fresh peaches from Rolling Hills Farm in Talent, OR, imparting a slight peach aroma to this delightfully light and tart ale. Not sure how you feel about a sour beer? Think beer lemonade, or a light bodied beer with a squeeze of lemon.

Sour beers are coming on scene in a big way – L.A. Magazine recently did an article on the biggest and best sours in California, and NPR featured a blog post titled “Pucker Up, America” last year. For Freestone Sour, our brewer added a lactic acid bacteria called lactobacillus (similar to the kind used to make yogurt) to sour the wort prior to fermentation, and then added peach puree in the fermenting tanks. The result is a pale, hazy brew with a light look and feisty attitude.

Sour beer

(photo: M. Pecoraro)

Freestone Sour

Style: Berliner Weiss influence

Color: Hazy White

Aroma: Essence if peach and wheat cracker

Flavor: Tart and refreshing, with citrus

Glass: Belgian style, 12 oz.

3.5% abv, 5 IBU

Malt

  • Organic Pilsner
  • Organic Wheat
  • Acidulated

fish tacosHops

  • Organic Magnum

Fruit

  • 130 lbs. fresh peach puree from Rolling Hills Farm in Talent

Food Pairings

The delicate, sour mouthfeel of this beer makes it a great pairing with light, citrusy food. At home, try with a simple fruit salad, or with lemon bars for dessert. If you can include peaches, even better. As if you needed an excuse to drink beer and eat peach cobbler. Here are our suggestions from our menu:

Calamari with Fried Lemon Wheels

House Salad with Balsamic Vinaigrette

Marionberry Cobbler

Fish Tacos with Fresh Lime

 

Go ahead, let your curiosity get the best of you. Dive into a Freestone Sour and join the movement of sour beer love.

Video Cocktail Recipe: Cucumber Mint Julep

•08/31/2014 • Leave a Comment

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.

 

Top 5 Favorite Beers from BBC 2014

•08/29/2014 • Leave a Comment

In case you missed it, our lucky social media team attended the Beer Blogger’s Conference in San Diego last weekend.  The conference was filled with loads of sessions, ranging from photography techniques to beer blog writing etiquette.  With the days loaded from 9:30am to 10pm, there was never a dull moment.

One of our favorite parts of day two (and the conference as a whole) was the “Live Beer Blogging.”  Spanning over the course of roughly an hour, 10 breweries rotated from table to table pouring their brews (which was usually a seasonal, and at times not yet released). Allan Wright, founder of Zephyr Adventures and conference director, was partial to calling it “beer blogging speed dating;” quick, rapid-fire tastings where bloggers learn a lot of information in a small amount of time.

To avoid uploading the entirety of our notes (although it is tempting), we’ve compiled a list of our top five favorite beer products from the conference:

Photo courtesy of Firestone Walker Brewing Co.

Number Five: Pivo Hoppy Pils by Firestone Walker Brewing Co. 5.3% abv
A Czech style beer that is the current reigning gold medalist at the Great American Beer Festival.  This Pilsner has a crisp flavor and gold color.  That, however, is where it leaves all other Pilsners behind.  Clocking in at 40 IBU gives this pils a mildly bitter front and slightly spicy flavor.  Finally, it has a lemongrass finish that’s both crisp and clean.  It’s an incredibly diverse pilsner that leaves your palate wanting for more.

Number Four: Sonoma Farmhouse Sour by Lagunitas 6.8% abv
This tart, sweet, acidic, medium bodied sour was one of two sours shared at the tasting.  The beer is blended with a barrel aged saison to balance out the tart flavor created by the sour.  The Sonoma Farmhouse is a unique experience, and letting the beer change in temperature only enhanced and changed the beer further.  It’s just plain fun.   

Number Three: Marionberry Braggot by Rogue Farms 11.5% abv

Photo Courtesy of Rogue Farms

A beer named after a berry (and not a mayor) and style of ale in which malt and honey are both used in the brewing process.  The marionberry and honey give this beer a  fruity flavor and a heavy body.  Its robust, stone fruit flavors pair well with anything sweet and big, like cheesecake, cobbler or pie (you know, the healthy stuff). Beers in the Rogue Farms series are made with fresh ingredients from Rogue’s farm, including fresh hops and honey harvested from over a dozen hives.  We don’t have quite that many hives on our farm, but it’s great to hear of other Oregon breweries with similar interests!

Photo Courtesy of Stone Brewing Co.

Number Two: Xocoveza Mocha Stout by Chris Banker, Stone and Insurgente 8.1% abv
The name isn’t the only thing complex about this stout.  With flavors ranging from Mexican chocolate to cinnamon and mild peppers, this collaboration beer is far from you typical stout.  The only thing that could make this beer better – a healthy portion of vanilla ice cream.  Xocoveza will hit stores sometime in mid-September, so make sure to grab one to try for yourself!

Number One: Beer Bread Mix by Boardwalk Food Company 0.0% abv
Beer and bread.  Together.  Could there be a more perfect match?  We’re huge fans of pairing food and beer so naturally this Beer Bread Mix was one of our favorites.  Boasting four different flavors (Cornbread, Lemon Poppy, Rosemary Sea Salt, and Original), the mix only needs one ingredient: beer. Just add 12oz of your favorite beer, mix and bake.  Want a zesty, spicy bread?  Try Mt. Shasta Brewing Co.’s Jalapeno Lager into the cornbread.  Something a little more savory?  We’re told the Lemon Poppy Seed mixed with milk or chocolate stout will blow our socks off.  The combinations seem limitless; a beautiful love child of both beer and food. Luckily, we’ll get to try more soon as they sent us home with our own mixes for personal chemistry experiments.

 

And that’s just the tip of the iceberg of what we tried!  Samuel Adams had an out-of-this-world sour called Kosmic Mother Funk. Green Flash shared an incredibly refreshing Citra Session IPA, perfect for hot days and lawn mowing.  Goose Island Beer Co. poured a collaboration beer, mixed with Intelligentsia Coffee Co.’s brew and aged in bourbon barrels. There was so much to try and taste!  So stop by your local store, pick up one of these beers for yourself, and tell us what you think!

 
Follow

Get every new post delivered to your Inbox.

Join 67 other followers

%d bloggers like this: