Latest Specialty Beer: Madrone NW Red Ale

•09/12/2015 • Leave a Comment

As autumn steals the show this month, we think about all the seasonal colors: oranges, browns, yellows, and…Reds! Introducing our latest specialty beer, just tapped this week – Madrone Red. We think you’ll like this change of pace. Madrone Red is a big, bold beer made for enjoying slowly. So kick up your feet, take in the scenery, and give yourself a bit to unwind with this new brew.

beer2About the beer

This NW Red Ale is garnet colored with toffee aromas. The medium body, spicy and piney hops, and big bitter finish make this beer a great fit with hearty fall-time foods. 8.1% abv, 60 IBU


  • Great Western Organic Two-Row
  • Simpsons Crystal Light
  • Simpsons Crystal Dark
  • Briess Victory
  • Briess Organic Chocolate


  • Bittering: Apollo
  • Flavor/Aroma: Organic Citra, Organic Ahtanum

Food Pairing Suggestions

At home, fish out your slow-cooker from the back of the pantry and put on some spicy chili, pork shoulder, or a sharp cheese fondue. Anything big and bold, with not too much sweetness, will stand up to this beer’s character. Here are our pairing suggestions from the menu:

reubenBlack & Blue Burger

Fig & Bacon Pizza

Lamb Shawarma (seasonal special)

Black Bean Nachos with Chorizo

I Heart Oregon Pastrami Reuben

Come give this red a spin, especially if your usual go-to is the Twin Plunge Double IPA, or the seasonal Barley Wine. The toffee aroma and big hop bitterness will keep malt-lovers and hop-heads alike happy and ready for more.

Get Your Fill During Eat Local Week, 9/11-9/20

•09/01/2015 • Leave a Comment

buy local buy rogueWe’ll join just about any celebration dedicated to food and/or beer, and it’s even better if it’s featuring fresh, local goods. We’re excited to join Thrive’s annual Eat Local Week, September 11-20, alongside lots of other southern Oregon businesses. It’s a week of eating, drinking, and enjoying our region’s local bounty. What more could we ask for?

Thrive (The Rogue Initiative for a Vital Economy) is southern Oregon’s resource for connecting local businesses and producers. They organize educational events all year long, and encourage local food production and consumption. We’ve been members for years, and always jump at the opportunity to create a new special in honor of the Eat Local Week Celebration.

Here’s what we have in store for our locally-themed menu special, available 9/11-9/20:

One Mile Farm Beef Burger on Potato Focaccia with Mama Terra Goat Cheese, Tulelake Horseradish & Fire-Roasted Barking Moon Farm Peppers. Served with Fry Family Farms Potato Chips

tomatoesYou can get involved in several ways, too. Dine at the restaurants listed online with local specials, and match them with local wine and beer where you can! Join any of the Eat Local Week classes, and get some education with your meal. Visit special events all week long, including the Tomato Taste-Off at the Grants Pass Growers Market, Jackson County Harvest Festival in Central Point, or the Salsa Showdown at the Saturday Growers Market in Medford.

If you’re camera-savvy, we also suggest checking out this year’s Selfie Photo Contest. Take a shot of yourself riding the blender bicycle at the Salsa Showdown, meeting animals at the Rogue Flavor Farm Tour, or making dinner at home with all local ingredients. Visit their website for contest instructions, and use #EatLocalRogue all week long.

Valley-wide, there’s plenty to do and eat all week long! Grab your food-loving friends and make plans to cruise around southern Oregon on a local cuisine adventure. We hope to see you at Standing Stone, around town and beyond, filling your belly with our area’s abundant, delicious goods.

Beer + Food = Delicious.

•08/26/2015 • Leave a Comment

brussels sproutsThe nice thing about beer is that it’s so versatile.

OK, let’s be honest, the nice thing about beer is that it’s delicious, refreshing, flavorful, a social lubricant, delicious, and great for gathering people together.  And it’s frickin’ delicious.  Other than that, the nice thing about beer is versatility.  Flavors can range from a crisp, clean golden ale to a dark, rich and creamy stout.  In our opinion, it’s perfect for any weather or occasion.

Of course, every flavor of beer has a wide range of food that pairs with it.

Tip: when planning an occasion, it’s good to have entertainment.  Things to have: 1. Beer.  2. Food.  3. Music.  4. A game to play. Things to avoid: 1. Live, uncaged, meat-eating animals.  2. Squirt guns filled with vinegar.  3. Trapezists; beer and balance don’t mix.

For example, our new Saison style beer we tapped last week goes well with lighter meals: fondue, fish tacos or our Salmon Springroll Salad. Wine and food pairings are no different: some wines go great with some things, while you may not want to pair them with others.

Tip: don’t pair a heavy, boxed Cabernet with something light like saltine or Ritz crackers, for a couple of reasons: 1. The Cabernet smothers the flavor of the crackers.  2. It’s sad.

There are a wide variety of flavors, dishes and foods that fit together perfectly with different beers. This week, we want to highlight our weekly food and beer pairing special.  But instead of attaching the sixteen page screen play we created, we thought it would be better to show you a two-minute video instead:

We do the pairing every Sunday at 3pm, for $25 per person.  You don’t need to make any reservations (perfect for an impulsive afternoon), and you’ll be treated to a multi-course meal featuring a selection of our beers paired to perfection with every dish.  Depending on how the pairing goes, our server will also give out a high five.

Also, our resident food and beer pairing guru is there to answer all of the tough questions (“What’s the malt for?” or “What’s the difference between a stout and a porter?” or “What’s the meaning to life?” or “How do I assert my dominance as the alpha male to my cat?” or “Can you please use an adjective other than ‘Delicious’ to describe this beer?”).

Again, no reservations necessary!  Just show up with friends, or solo, with $25 and drink beer, eat food, and be merry!  Why?  Because it’s delicious, that’s why.

Latest Specialty Beer: Lavandula Saison

•08/19/2015 • Leave a Comment

Our newest beer on tap might be a little difficult to pronounce, but you’ll be so busy sipping it you won’t have time to say much anyway. We welcome the Lavandula Saison to our taps this week, making it the second never-before-brewed ale we’ve crafted this summer (see Whittle Wit). You could say we’re feeling adventurous.

Lavandula is the genus name for lavender, which we added at the finish of this Farmhouse-style brew. Historically, saisons are brewed using a range of different spices such as coriander, orange zest or ginger. We threw in some lavender flowers to add to the floral character, without being too over-powering. We think you’ll like it.

About the Beersaison

This Farmhouse-style saison is hazy yellow with a mild floral lavender aroma, light body and slightly tart mouthfeel. 5.3% abv, 15 IBU



  • Organic Pilsner
  • Organic Wheat
  • Rye
  • Acidulated


  • Organic Hallertau


  • Lavender flowers

Food Pairing Suggestionsfish tacos

First off, we’d say pair this beer with some sunshine and an Adirondack chair. Then, we’d suggest a soft goat cheese, fruit plate, and dessert. The light body and floral, spicy aroma also pair well with white fish and herbed foods.

  • Three Cheese, Mushroom & Herb
  • Goat Cheese Fondue
  • Fish & Chips
  • Tacos de Pescado
  • Salmon Springroll Salad
  • Beet & Chevre Salad
  • Marionberry Cobbler

We’re excited to take this beer along on our last camping and rafting trips of the season. So far, we’ve heard words like “new favorite” and “boom” from our coworkers. Come try a pint, and grab some to-go in a liter or growler bottle for the road.

Beer for Racers at the Mt. Ashland Hillclimb, 8/15

•07/30/2015 • Leave a Comment

Earlier this month we cheered a small handful of coworkers who took on the 15K Siskiyou Outback Run (S.O.B.) at the top of Mt. Ashland. On August 15th, we’ll cheer on another handful of running coworkers, this time trekking from Lithia Park TO THE TOP of Mt. Ashland for the annual Mt. Ashland Hillclimb Run. They’ll scale 13.3 miles and climb more than one vertical mile (5,600 ft.) to the peak. They’re nuts, and awesome.

race beerWe’ve been proud sponsors of this local race for years, giving gift certificates and pouring free Standing Stone beer for all the runners at the finish line party in the Mt. Ashland Lodge parking lot. The runners have to continue past us for the last steep crawl to the peak, but we like to think we’re good motivation rather than just a tease. We wave and clap for their efforts, and pour the athletes a cold one when they arrive on the shuttle to the parking lot. You’ve never seen such grateful faces.

This year, we’ll be applauding the extreme running skills of Gina, Alecia, and John – all Standing Stone employees who’ve been training tirelessly for the big day. We’re excited to see your (maybe smiling?) faces at the top!

IMGP0312_edited-1The top male and female winners get an additional claim to fame –their names engraved on our dedicated Mt. Ashland Hillclimb keg displayed at our brewpub! Since 2004 we’ve been updating our keg with the winner’s names each year, and we only have room left to continue until 2017. Once finished, it will be an irreplaceable part of Standing Stone/Hillclimb history. Ahhhhh, nostalgia.

Come to the Mt. Ashland lodge on Saturday, August 15th and help us cheer on all these intrepid trail-lovers on their big day. You don’t have to be a runner to enjoy watching other people work, trust us. The views are great, the weather is always beautiful (and several degrees cooler), and the Mt. Ashland Hillclimb is always well-organized and fun. Bring water and sunscreen, and toast the efforts of all the awe-inspiring runners who journey to Ashland for this awesome annual event.

A Bit of Ashland History: Whittle Garage (aka Standing Stone Brewing Co.)

•07/23/2015 • Leave a Comment

To coincide with the tapping of our latest specialty beer, Whittle Wit, we thought we’d give some background on our historic building and the story behind the name. Here’s a bit of history about Standing Stone’s abode, the old Whittle Garage, as told by local writer Nancy Bringhurst when Standing Stone first opened in 1997:

Floyd Whittle built his one-story, fire resistant, reinforced concrete structure and concrete floors to last. If he thought about how his building would be used in the future, surely a micro-brewery restaurant would not have entered his mind. After all, that was 1925, eight years before the 21st Amendment repealed Prohibition. And the Amarotico brothers, responsible for converting the Whittle Garage Building into the classy Standing Stone Brewing Co, surely have trouble believing that Whittle built that garage for $6,000. It took a half million dollars for them to renovate the garage before it was suitable for public assembly in 1997.

ssbuild1By the time Whittle arrived in 1909, Ashland, founded in 1850, had already developed a substantial industrial base. Whittle formed a moving and storage operation, and in 1925 built a new industrial building in the commercial area. The plan he chose was an adaptation of the Falsefront form used extensively in the towns of Oregon since 1850. The extended facade gave the appearance that a one-story building was larger and more formidable than it was; it also hid the simple gables and sloped roofs from the public view. During the early years of the 20th century, the automobile became the main source of personal travel. New buildings were needed to accommodate the growing businesses needed to service the cars, while existing buildings were simply modified.

Upon completion, Whittle leased the garage to Sim Morris and Sons, owner of Morris’s Oak Street Garage. Over the 20 years they occupied the space, Morris’s garage and machine shop business expanded to include other services related to automobile repair. Eventually, they found their niche in the manufacture of welded steel tanks. Nold patioo one is certain how the building was used subsequent to the Morris’s relocation, but there is speculation that Lithia Motors may have used a portion of the building for repairs and storage. Regardless, the garage remained essentially unchanged for almost 30 years, until August 13, 1953, when a fire at the Busch Motors Building spread and damaged the Whittle building.

Whittle hired E.H. Nicholson and Charles Delsman, owners of the Pioneer Glass and Cabinet Shop, to repair and replace the windows, to tear down the rear wing ruined by the fire, and to build a wooden deck for storage. Nicholson and Delsman, in need of additional space, then rented the newly repaired garage and moved their shop in November. When Nicholson died the following September, James Delsman joined his brother Charles to run the company. In 1977, they purchased the property from the Whittle estate, and ran the operation there until their retirement in 1994.

In March, 1996, the ownership was transferred to the Amarotico brothers. From the beginning, they recognized the importance of retaining the original integrity and industrial character of the building. All renovation was designed with the intent to appear as though the brewery/restaurant was simply tucked into the open original space. Most of the flooring is still exposed concrete, though now it is sealed with clear polymer. The original or similar raw concrete and brick walls remain exposed, and the original open truss system is still apparent. Requirements to meet seismic, sanitation and the ADA (American Disability Act) codes were installed so as not to detract from the original interior. The wooden storage deck, demolished in the early l980s, has been rebuilt and now serves as a large outdoor dining area.bikes in front

The building was officially registered with the National Register of Historic Places in 1997. According to George Kramer, an historic preservation consultant and the preparer of the nomination’s The Whittle Garage Building, completed in 1925, remains Ashland’s best surviving example of the simple utilitarian Falsefront form as it was employed in southern Oregon during the 1920s. Substantially unaltered from its historic exterior appearance, the Whittle Garage Building retains exceptional integrity in appearance, workmanship, setting, and use of materials. Floyd Whittle should be pleased.

Beer, Bloggers & Care Packages

•07/16/2015 • Leave a Comment

With the annual Beer Bloggers Conference coming up July 17-19 in Asheville, NC, we’re reminiscing about last year’s conference in San Diego. The beer, the people, the seminars…we remember most of it and some of it’s hazy, but we know we had a great time! Beer Trio

After the conference, one of our newfound beer-blogging friends sent us a care package of Colorado beers (gotta love beer writers, right?). We sat down, had a group tasting, and took notes on our loot. In the spirit of the annual conference coming up again, we want to share our impressions of these awesome Colorado beers:

Vindication Brewing Co., Big Samson’s Imperial Rye IPA

For an Imperial IPA, we thought this beer was totally approachable (but wait, aren’t all beers?). Grapefruit hop aroma, medium mouthfeel, and a round, fruity bitter finish. But watch out for that 9.0% abv – it’s easy to forget. Consider this beer vindicated; Imperial IPAs are not always what they seem.

Our food-pairing vote: Kimchi. As funny as it might sound, a spicy and briny kimchi offers a great contrast to the round, citrus fruit aroma and flavor. We tried this one alongside our Kimchi Pork Burger, and pretty much didn’t talk for the next five minutes. No time for words when you’ve got a beer-food marriage going on.   Tasting Duo

Strange Craft Beer Company, 1000 Barrel Imperial IPA

Amarillo, Simcoe, and Summit hops give this beer a strong hop aroma and bright astringency. The light body and soft mouthfeel were pleasant surprises.

Our food-pairing vote: Chinese 5-Spice. We tried this beer with Standing Stone’s Teriyaki Ribs and Sweet Potato Fries with Harissa Aioli. This beer had the right bitterness to cut the fat, while still allowing us to taste every bite with the not-too-overwhelming hop flavor and aroma. And the golden ale just looked so nice alongside the plate. Color coordination can be everything, you know.  

Apple Pie PairAvery Brewing Co., Einzigartig Barrel-Aged Wild Ale

So fun! Think Sour Apple Jolly Rancher and Sour Patch Kids candy…this apricot/orange beer gave us a face-squinting sour finish, but we couldn’t stop tasting it. Sparkling mouthfeel and pale honey color finished bright with every sip.

Our food-pairing vote: Apple Pie with Cinnamon. From our brewpub menu, we chose the Marionberry Cobbler as a great year-round pairing, but really, the Apple Pie takes the cake (so to speak). We just happened to have a slice as a special, and we wallowed in beer-dessert-tasting heaven.

Thanks to Darlene for taking care of us! Unfortunately, we won’t be able to make it to this year’s conference, but we can almost taste the beers from Sierra Nevada, Oskar Blues, and so many more. We’ll maybe miss the Live Beer Blogging most of all (single tear, sad frown), but we’re excited to follow along with #BBC15 to check on everyone’s tasting notes. Have fun, everyone! Play safe, use the buddy system, and drink some great beer.

(photos: R. Koning)


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