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Adding our Brewhouse Rarities Orchard Ale, brewed with fresh apple juice from local Distillery Lane Ciderworks, to these quintessentially-fall cupcakes, enhances the flavor and, more importantly, gives you an excellent excuse to drink while you bake.
Prep Time: 30 minutes | Cook Time: 15 minutes
- 2 sticks unsalted butter, softened
- 1 3/4 c. sugar
- 2 1/2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, room temperature
- 2 c. shredded apples (preferably Golden Delicious)
- 1 c. Orchard Ale
- 1/4 c. milk
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 tsp. vanilla extract
- Maple syrup and pecan pieces (for garnish)
- For the frosting:
- 4 oz. cream cheese, softened
- 1 stick unsalted butter
- 4 c. powdered sugar
- 1 tbsp. heavy cream or milk
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- Pinch of salt
- Preheat oven to 350 degrees.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time to make sure that they are well incorporated.
- Add the flour, baking powder, salt, cinnamon, and nutmeg, mixing well.
- Combine the vanilla extract and milk in a separate bowl. Then, very slowly, pour the mixture into the beer while the mixer is still blending.
- Place the apple shreds inside a clean kitchen towel and ring the juice into a cup. (Said juice can be discarded or drank. We recommend the latter.) Fold the shredded apples into the cupcake batter.
- Line two cupcake pans with cupcake papers and use an ice cream scoop to scoop batter in each paper.
- Bake for 15 to 18 minutes. Allow to cool before icing.
- For the frosting: Beat together cream cheese and butter until well mixed. Slowly add the powdered making sure it is well mixed and creates a thick and smooth frosting. Add the cinnamon, vanilla, and salt and mix until all ingredients are combined. Spread or pipe frosting onto your cupcakes. Drizzle with maple syrup and top off with pecan pieces (if desired).
We’re welcoming The Common Market’s resident cheese monger, Tim Lake, for a five course cheese and beer pairing experience at the brewery on Tuesday, September 17.
Tickets are $25 and include 5 beer and cheese pairings, another beer sample of your choice, a Flying Dog goblet, and a Common Market eco can coolie.
The pairings include:
Wallaby from Keswick Creamery, Newbury, PA – paired with In-Heat Wheat Hefeweizen
- About the cheese: Pleasant yogurt tartness balanced with mushroom earthiness. Versatile as a snacking cheese or as a melter in recipes.
- About the beer: A traditional German-style hefeweizen with flavors of banana and clove
Grayson from Meadowcreek Creamery, Galax, VA – paired with Dogtoberfest Marzen
- About the cheese: Beefy and slightly funky washed-rind cheese showcasing the remarkable protein-character of Jersey cow milk
- About the beer: A rich and malty fall seasonal with sweet graham cracker notes balanced by a dry finish
Beemster XO gouda, Western Netherlands – paired with Natural Selection Stock Ale
- About the cheese: Butterscotch and caramel coat the palate, rounding out with a nutty saltiness and accentuated by a signature crunchy texture.
- About the beer: A three-part collaboration with Evolution Brewing Co. Brown fruit and caramel dominate Genus One
Druck’s Extra Sharp Cheddar from York Valley Cheese, Hellam, PA – paired with The Truth Imperial IPA
- About the cheese: Bold, sweet, and nutty, this exemplary cheddar pairs well with sweet jams and, of course, citric hops
- About the beer: A brand-new year-round beer that’s a hop bomb of pine, citrus, and stone fruit<br/><br/>
Smokey Blue from Rogue Creamery, Central Point, OR – paired with Gonzo Imperial Porter
- About the cheese: Cold-smoked over Oregon hazelnuts, this classic blue takes on an impressive bacon-like flavor. Great for the grill or winter dessert.
- About the beer: A deep, dark, and mysterious homage to the Good Doctor with rich chocolate and roast followed by a hop kick finish.
This will sell out, so get your tickets now.
To get you through the summer, Pizza P will have daily pizza specials paired with one Flying Dog beer and one Dogfish Head beer for just $20 from August 7-12.
Here’s the menu for their Georgetown location:
Wednesday, August 7
- Salsa verde, radicchio, artichokes, red onion, sausage, pecorino
- Brewhouse Rarities Pineapple Saison and Dogfish Head Midas Touch
Thursday, August 8
- Peach BBQ, lacto kale, radishes, peaches, sausage, smoked gouda
- Doggie Style Pale Ale and Dogfish Head Burton Baton
Friday, August 9
- Hard-boiled egg, roasted red and yellow peppers, caramelized onions, parsley, bagna calda
- Paired with In-Heat Wheat Hefeweizen and Dogfish Head Sahtea
Saturday, August 10
- Curried chick peas, Birreria tomato sauce, cucumber, mint, cilantro, yogurt, feta
- Brewhouse Rarities Easy IPA and Dogfish Head Sixty-One
Sunday, August 11
- Pears, endive, rosemary, pancetta, gorgonzola
- Brewhouse Rarities Belgian Devil and Dogfish Head Raison d’Etre
Monday, August 12
- Roasted summer vegetables, roast lamb, Dijon vinaigrette, pecorino
- Pearl Necklace Oyster Stout and Dogfish Head Palo Santo
Said cocktails include:
- UnderDog Shandy: UnderDog Atlantic Lager, fresh ginger juice, and lime juice
- Double Down: Double Dog Double Pale Ale, lemon juice, orange curaçao, and Four Roses Bourbon with an orange peel
- Snake Pit: Snake Dog IPA, lime juice, passionfruit syrup, and 151 Lemon Hart Rum with a lime disc
- Beer’s Knees: Woody Creek Belgian White, lemon juice, and Beefeater Gin with an orange peel
- Horny as Hell: Horn Dog Barleywine, Founding Farmers Rye, and Angostura Bitters with lemon zest
Behold, the pairings for our June 18 Flights and Bites with master chocolatier Randy Olmstead of The Perfect Truffle:
- Banana with In-Heat Wheat Hefeweizen
- Peach Bourbon Cobbler with Brewhouse Rarities Easy IPA
- Dolce de Leche with Natural Selection Stock Ale
- Wasabi & DEALER’S CHOICE!
Based on what you experience and learn through the first three pairings, you get to choose the final beer pairing for Randy’s famous Wasabi truffle. Your choices are:
- Woody Creek Belgian White
- Brewhouse Rarities Big Black Wit
- Gonzo Imperial Porter
This month’s food and beer pairing features Palmyra Farm Cheese, made from award-winning Ayrshire cows in Hagerstown, Maryland.
- Chesapeake Cheddar with In-Heat Wheat Hefeweizen
- Feta with UnderDog Atlantic Lager
- Tomato Basil Cheddar with Easy IPA
- Smoked Cheddar with Pearl Necklace Oyster Stout
For just $10, you’ll receive four beer and cheese pairings, learn how each are made, and experience why they work so well together. Plus, additional beer and cheese will be available for purchase after the event.
Tuesday, April 23 at Hellas Restaurant and Lounge in Millersville, MD
Chef Michael Stavlas of Hellas Restaurant and Lounge has created a spectacular menu paired with our beers, including two rare vintage releases. Take a look at the menu, then mark your calendars for Tuesday, April 23:
- Reception: Spanakopita paired with In-Heat Wheat Hefeweizen
- First course: Grilled octopus with feta paired with Single Hop Imperial IPA with Citra
- Second course: Crab and portabello bisque paired with Brewhouse Rarities Green Tea Imperial Stout
- Third course: Bistro venison chop-n-frites paired with 2010 vintage Barrel-Aged Gonzo Imperial Porter
- Fourth course: Bananas foster-stuffed French toast paired with 2011 vintage Horn Dog Barleywine
Dinner is $55 per person and seating is limited. Make your reservation now by calling Hellas at 410-987-0948.
Appetizer: Crab Guacamole with Fried Plantains
- Fresh crushed avocados tossed with red onions, pineapple, tomatoes, and Blue Crab meat
- Paired with Single Hop Imperial IPA with Nelson Sauvin
Soup: Smoked Corn and Poblano Chowder
- Creamy soup made with smoked corn and roasted poblano peppers, topped with a salty Mexican cheese and tortilla strips
- Paired with Single Hop Imperial IPA with Citra
- Fresh tuna, tomatoes, red onion, serrano peppers, and cilantro in a sweet citrus sauce
- Paired with Single Hop Imperial IPA with Chinook
Dessert: Mango Flan
- Slow-baked custard topped with mango and caramel
- Paired with Single Hop Imperial IPA with Galaxy
Dinner is at 6:30 pm. Reservations are required, so make yours today by calling Mt. Airy Inn at 301-829-1400.
When Pumpernickel IPA, our March Brewhouse Rarities release brewed with rye and caraway seeds, first went on tap at the brewery, the wheels began turning inside of our tour guide Jamie’s head.
A few days later, he brought in homemade soft pretzels and a spicy, sinus-clearing mustard made with Pumpernickel IPA:
1/2 cup mustard seeds (50% yellow, 50% brown*)
2 tablespoons distilled vinegar
12 oz. Flying Dog beer**
Pinch of salt
Directions: Mix all ingredients and let soak at room temperature for 24 to 48 hours. The mustard seeds should double in size. Then, use a blender or food processor to blend mustard to desired consistency.
* To kick up the heat, increase the ratio of brown to yellow seeds
** Since Pumpernickel IPA is a draft-only release, Jamie recommends trying any Flying Dog IPA. Any takers for Raging Bitch?
When Brewer Chris Lowe is not busy reciting the works of famous poets, he dominates the kitchen and is constantly developing new recipes using our beer.
Behold is his latest, a Chicken and Beer Bake with Wildeman Farmhouse IPA that’s quick and easy (just how he likes it):
- 6 boneless chicken breasts
- 1/3 cup Wildeman Farmhouse IPA
- 1 can of Cream of Chicken soup
- 6 slices of Swiss or Mozzarella cheese (chef’s choice)
- 1/2 cup stuffing bread mix (we like Pepperidge Farm)
- 1/4 cup melted butter
- Preheat oven to 350 degrees.
- Mix soup and beer together. Save the remaining beer for personal consumption.
- Tenderize the chicken and place in shallow baking dish.
- Pour soup mixture over chicken.
- Top each breast with a slice of cheese.
- Sprinkle with breadcrumbs and pour melted butter evenly over each breast.
- Bake for one hour.
- Serve once cool while polishing off that 6-pack.