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.


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 • Leave a 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


  • Organic Pilsner
  • Organic Wheat
  • Acidulated

fish tacosHops

  • Organic Magnum


  • 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!

SSBC at the BBC 2014

•08/22/2014 • Leave a Comment

BBClogoWe’re thrilled to announce we are writing live from the 2014 Beer Bloggers Conference in San Diego! This year’s conference runs August 22-24th and is chock-full of sessions, speakers, panels, blogging, eating, and (of course) beer drinking.

Working in the craft beer industry obviously has its tasty benefits. We get to try new batches of Standing Stone beer all the time, and enjoy hopping to other breweries to taste the ales and lagers they keep on tap. This weekend, we’re overjoyed to be in San Diego where some of America’s best-known breweries are joining the event and bringing their best brews for us to enjoy.

Here are some of our favorites so far from beer tasting at the Opening Lunch and Trade Show:

Peanut Butter Milk Stout by Belching Beaver Brewery

White IPA from Green Flash Brewing Co.

Indra Kunindra Curry Export Stout by Ballast Point Brewing Co.

Black Rye IPA from Firestone Walker Brewing Co.

Zumbar Chocolate Coffee Imperial Stout from New English Brewing Co.

The last on our list was brewed with 50 lbs of coffee and chocolate, making it a rich beverage suitable (we think) for both breakfast and dessert – just like our own Noble Stout. In fact, we may have dipped our after-lunch churros in the beer just to make sure it paired well with sweet fare. It did.

larry brewery tourWe also heard from Julia Herz of the Brewers Association, speaking to the importance of beer education for the masses. Enthusiasm in the American craft beer community continues to grow year after year, and we’re honored to be a part of this giant, flavorsome movement.

Next up on our conference list: dinner at Karl Strauss Brewing Co. and a dance party hosted by Lagunitas Brewing Co. We’ve tasted so many quality craft beers, and seen so much beer industry collaboration. This passionate American craft beer community has come together for one big, educational and tasty event, and we’re grateful to be here. We’ll keep you updated all weekend long on the up-and-coming happenings in the craft beer world, from this sunny scene in San Diego, CA.

3 Lessons We Learned at Bee School

•08/21/2014 • Leave a Comment

Last weekend our Standing Stone beekeepers attended an all-day bee school, hosted by Southern Oregon Beekeepers Association (SOBA).  The guest speaker, Lincoln Mettler of Mountain Rain Bee Products in WA, is a beekeeper of 35 years, and at one time had 2,500 hives by himself! In comparison, we’re going into our third year of beekeeping on our One Mile Farm and have two happy hives. Nonetheless, Lincoln had great advice for all varieties of beekeepers, and we took away lots of information to guide us in our future bee-care efforts.

Though we accumulated six full pages of beekeeping notes and drawings (our brains are buzzing with information!), here are the three major lessons we learned from a day at bee school:

bee hivesKeep a journal.

Feeding, harvesting honey, splitting hives, and treating for mites all require keeping track of dates. Bees run a tight ship and operate on a schedule, and so should any good beekeeper. Keeping a journal handy near your hive will help you remember when you last visited, what you did, and when you need to come back. It will also help you keep track of what worked or didn’t work year to year. There’s a lot that can happen within a hive, and every hive is different. Write down your thoughts, methods, and dates to keep a good history and move forward.

Tap into your local beekeepers association.

Our area beekeepers association, SOBA, is a wealth of information and resources. SOBA sends out newsletters, hosts workshops, offers seasonal tips and reminders, and connects beekeepers with one another to share stories, failures and successes. SOBA also works with local retailers to keep beekeeping supplies in stock, and has a honey extractor for members to rent. Check into your local beekeepers associations and clubs, and seek out other beekeepers nearby.

Bee Girl, a local advocate for beekeeping, conservation and education, helped us get started with our hives three years ago, and offers classes, workshops, and one-on-one hives visits. We recommend tapping into your local beekeeping experts, and looking into beekeeping mentoring programs. Remember, beekeeping methods can differ based on climate and surroundings, so learn what others are doing locally to maintain thriving hives.

beesKnow that everyone does it differently.

It turns out, there’s no one way to keep bees. There are lots of ways people keep bees! Beekeepers’ methods differ depending on whether you’re hoping to harvest honey to sell or enjoy at home, pollinate fields, or just spend time with bees as a hobby. Some people re-queen their hives every year, while some let a successful queen run her course. Some people do mite-rolls (a mite-counting method) with powdered sugar, and some swear by rubbing alcohol. Some harvest once in summer, and some harvest all spring and summer long. Learn about different possibilities and decide what’s best for you and your hive. And give yourself a break if you find out your doing something a little different than your neighbor.

Lastly, a big thank you to Shastina Millwork and Ruhl Bee for donating wonderful goodies for the bee school raffle. We won a new hive tool and will certainly put it to good use practicing the new methods we learned last weekend!

Staying Cool with Improved A/C, Plus Cucumber Julep Recipe

•08/06/2014 • Leave a Comment

front windowWow, talk about a hot leap into summer! To all our loyal customers who have been patient with the brewery’s air conditioning system this season, we want to say “Thank you!” We’re thrilled to say our brewpub is back on track to be a cool haven from the heat outside, and just in time for the annual August hot spell in Southern Oregon .

We know that temperature is a big factor in a brewery’s atmosphere. Cooling down with a crisp beverage and yummy food feels fantastic after a hot day of walking downtown or playing outdoors. Now, we’re excited to say our system is running better than ever and we’d love to see you relaxing in our comfortable brewpub building soon.

In the spirit of cooling things off, here is a new seasonal cocktail recipe from our bartenders. Order one here and refresh yourself up at the bar, or collect the simple ingredients and craft your own at home.

chelsea barCucumber Julep

1 ¾ oz. Whipper Snapper Whiskey

½ oz. Simple Syrup

2 slices cucumber

4-5 springs of mint

Muddle cucumber and mint leaves in a pint glass. Fill with ice, then add whiskey and simple syrup. Shake vigorously and strain into a bucket glass filled with fresh ice. Garnish with a sprig of mint and drink responsibly.

Again, we want to say thank you to our guests who have been so patient with our transition into summer, and invite all those back who have had warm experiences this season. We also thank our fabulous employees for staying positive when the heat has been trying! We hope to see you cooling off with us in the brewpub soon.


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