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 • 3 Comments

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.

Pints for a Purpose Benefits Rogue Valley Earth Day, 3/3

•02/23/2015 • Leave a Comment

posterWe’re rallying-up for our final Pints for a Purpose benefit evening of the 2014/2015 season. From 5-10pm on Tuesday, March 3rd we’ll give $2 for every pint of beer sold at Standing Stone to a nonprofit near-and-dear to our hearts: Rogue Valley Earth Day.  This year, the Earth Day celebration lands on Saturday, April 25th at ScienceWorks Hands-On Museum in Ashland, Oregon. We’re raising some extra funds for this Rogue Valley tradition, and we’d love your help!

Rogue Valley Earth Day is an annual celebration for all ages to learn about environmental stewardship and build community in a fun and inspirational setting. Since 2001, the event has been a forum for nonprofits, businesses and governments to raise awareness; a venue for local musicians, artists and performers to share their talents, and an outlet for students to display their knowledge and creativity.

Visitors will enjoy dozens of exhibits about waste prevention, local food and farms, green products, building materials, clean energy options, transportation alternatives, wildlife preservation, and much more. Check out the live entertainment and hands-on activities, and experience a zero-waste event! Organizers encourage attendees to walk, bike, carpool, or ride the RVTD Route 10 to get to the festivities.

PrintYou’ll also find Standing Stone pouring beer at this year’s event! Stop by for a pint while browsing the vendors and exhibits, or settle in with a cold-one while watching some of the live entertainment. You can learn more about the event or sign up to volunteer at www.RogueValleyEarthDay.net

Mark your calendar, write it on your hand, tie a string around your finger…whatever method you choose for remembering, don’t forget to join us on March 3rd for Pints for a Purpose. We’re going out with a bang for the 2014/2015 donation season, so let’s get some pint-drinking buds together to support Rogue Valley Earth Day!

Freestone Sour Takes Bronze

•02/07/2015 • Leave a Comment

We can add the first notch on our belt for Best of Craft Beer Awardsaward winning beers in 2015; our Freestone Sour took bronze at the Best of Craft Beer Awards!  The beer took third place in the Berliner Weisse category, a style also designated as sour beer.  The Best of Craft Beer Awards is a competition put on by beer connoisseurs to help promote the best of the best in craft brewing.  The Berliner Weisse category was one of forty-nine styles judged at the contest.

Brewing companies from all over the United States participate: from Pennsylvania, to Wyoming, New Jersey, to Washington, and even all the way out from Hawaii with Maui Brewing Company.  Our Berliner Weisse ranked third after silver medalist Tower 23 by Cape May Brewing Company and gold medalist Volkssekt by Bend Brewing Company. Sour beer

The first thing one can assume from reading the name Freestone Sour, is that it’s probably very different.  Berliner Weisse style beers have a fruity sour tartness that gives them a unique flavor, different than any other kind of beer.  Our sour used over 120lbs of fresh peaches during the brewing process, giving us the name Freestone Sour.  The beer has a rounded, sweet-sour flavor, not as tart as some – it doesn’t pucker your face like a handful of sour candies – but still has enough to give it a lively temperament. We’re incredibly proud of the beer, and of Larry for making two award winning beers in the last six months!  In case you missed it, our Steelcut Stout took silver in an organic beer competition last fall.  For the full list of beer contestants and beer winners, check out the award list at the Best of Craft Beer Awards website.  When you’re done perusing through the winner’s list, come by Standing Stone and try out the Freestone Sour while you still can!

 
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