Feb

6

SB recipe - General Tso

Are you the new kid on the block? We have spent the week posting DIY recipes from Chef Niko of Roasthouse Pub that we are confident you can make and be proud to show your mom the results. The recipes are made with, and pair with Flying Dog. Download all of our Super Bowl Recipes

Our sixth and final Super Bowl recipe, Roasthouse General Tso’s Wings, is the ultimate game changer. These pocket sized meat sticks pack some serious flavor and they only get better when you wash them down with a Bloodline Blood Orange Ale. Do yourself a favor, make this recipe or get it in the hands of someone you trust who can cook and be incredibly nice to them.

Watch this video so you can claim you are an expert.

Now that you are an expert, head to the kitchen and change some lives.

If you have set fire to the last three kitchens you cooked in, we still have you covered. Chef Niko will whip this up just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Feb

5

SB recipe - Beer Battered Shrimp and Onion Rings

Just tuning in? We spent the week posting mouth watering recipes from Chef Niko of Roasthouse Pub that you can create at home for your Super Bowl party or any other celebration you deem appropriate. The recipes are made with, and pair with Flying Dog. Get a look at the rest of the recipes here.

Our fifth recipe, Snake Dog Beer Battered Shrimp & Onion Rings with Wasabi Aioli, was the perfect meal based on the old food pyramid, (meat, vegetable, beer, breading and dipping sauce). We aren’t sure what the newfangled scientists would say now though. Thanks a lot Obama. 

Check out the video accompaniment below for some added inspiration.

Now it’s your turn. Stock up on supplies and don’t leave the kitchen until your heart is content. 

If you have a lifetime ban from the kitchen, we still have you covered. Chef Niko will whip this up just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Download all of our Super Bowl Recipes

Feb

4

SB recipe - Counter Culture Pretzels

Just tuning in? We spent the week posting great recipes from Chef Niko of Roasthouse Pub that you can create at home for your Super Bowl party or any other celebration you deem appropriate. The recipes are made with, and pair with Flying Dog.

Our fourth recipe, Counter Culture Jalapeño Bacon-Wrapped Chocolate-Covered Pretzel Rods, is a carnivore’s delight. Of course, if that isn’t your thing, skip the meat and you will still have something that would still blow Guy Fieri right out of the kitchen. Make sure you add extra beer to your shopping list as you will find a lot of friends coming out of the woodwork once you post pictures of your work online.

Check out the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Your turn. Hit the grocery store, preheat the oven, open a Counter Culture and make this masterpiece.

Can’t make toast? Would you rather leave cooking to the professionals? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Download all of our Super Bowl Recipes

Feb

3

SB recipe - Spanakopita

Previously on the Flying Dog Super Bowl Recipe Blog Post: We have teamed up with Chef Niko of The Roasthouse Pub to put together Super Bowl recipes you can create at home. The recipes are made with, and pair with Flying Dog.

Today we are unleashing our third recipe, Pulled Pork BBQ & Gouda Spanakopita Bites. If you do decide to make these, send us a tweet and we will come over and bring the beer.

We do recommend starting with the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Your turn. Send pics.

Do you burn ice when you are in the kitchen? Would you be more comfortable if someone made this for you? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on InstagramFacebook and Twitter.

Download all of our Super Bowl Recipes

Feb

2

SB recipe - Jerk Chicken Tacos

Previously on the Flying Dog Super Bowl Recipe Blog Post: We have teamed up with Chef Niko of The Roasthouse Pub to put together six recipes we are confident you can create at home. The recipes are made with, and pair with Flying Dog, so plan to pick up extra beer when you are at the store this week so you can sip while you stir. 

As we continue our countdown to the big game, we are excited to release recipe #2, Roasthouse Jerk Chicken Tacos. We guarantee if you bring this to the party, people will be talking about your cooking long after the water cooler discussions of the commercials subside.

We recommend starting with the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Now it’s your turn. Follow the recipe, avoid the Pinterest fail and Feel free to send us photos of your final creation as well.

Are you too lazy to cook this yourself? Are you confident you can’t even make a bowl of cereal? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on Facebook and Twitter.

Download all of our Super Bowl Recipes

Feb

1

SB recipe - Kujo Mole Meatballs

Maybe your team isn’t one of the two left standing, but that doesn’t mean you can’t find other reasons to enjoy the big game. As part of the countdown to Super Bowl 50, we have teamed up with Chef Niko of The Roasthouse Pub to put together six recipes we are confident you can create at home. The recipes are made with, and pair with Flying Dog, so plan to pick up extra beer when you are at the store this week so you can sip while you stir. We are kicking off the week with our first treat, Kujo Mole Meatballs. After seeing the final product, you may want to make a few batches, one or two just for you and one for your guests.

We recommend starting with the video accompaniment below which shows some of the techniques used in preparing the dish while also making you salivate.

Now it’s your turn. Follow the recipe, avoid the Pinterest fail and Feel free to send us photos of your final creation as well.

Are you too lazy to cook this yourself? Are you confident you can’t even make a bowl of cereal? We still have you covered. Chef Niko will make a batch just for you. Stop in to the Roasthouse Pub on Sunday and order this treat off the specials menu.

You can also find Roasthouse Pub on Facebook and Twitter.

Download all of our Super Bowl Recipes

Jun

4

Dead Rise Restaurant Week

The Summer of Dead Rise is just getting started. 

For the second year in a row, we released the Dead Rise OLD BAY Cookbook alongside its now-iconic beer counterpart, Dead Rise OLD BAY Summer Ale. This year’s cookbook features Chesapeake-inspired fare from some of Baltimore’s best restaurants, including Aggio, Ouzo Bay, Ten Ten American Bistro and Wit & Wisdom. 

To celebrate the beer, the food and the seasoning that brings Baltimore together, we’re holding our first Dead Rise Restaurant Week June 19-25. Each restaurant from the cookbook will feature their recipes, alongside the beer, on special all week long. 

We’re kicking things off on Friday, June 19 at Alewife with small-plate pairings — including Chef Chad Wells’ OLD BAY caramel popcorn — and tap takeover. Then, we’ll end the week at Wit & Wisdom on Thursday, June 25. Executive Chef Zack Mills invited friends Bryan Voltaggio, Mike Correll and Tim Dyson to provide small bites with live music, and (of course) beer on the Wit on the Water patio. 

Get your copy of the Dead Rise OLD BAY Cookbook — and make your restaurant reservations accordingly — today. 

Feb

26

sticky-chicken-wings-hot

Our brewer Chris Lowe, one of the minds behind our Brewhouse Rarities Mango Habanero IPA, is a beast in the brewhouse and in the kitchen. Playing up the balance of sweet and heat in the beer, he developed a recipe for Mango Habanero hot wings that are sure to make you sweat.

Ingredients: 

  • 5 lbs cleaned and cut wings
  • 12 oz Frank’s Red Hot Sauce
  • 2 habanero peppers (whole)*
  • 2 ripe mangos (peeled and diced)
  • 2 cloves garlic (finely diced)
  • 2 tablespoons butter
  • 2 tablespoons brown sugar 
  • 1 small white onion (finely diced)
  • 1/2 cup Mango Habanero IPA
  • 1 teaspoon salt
  • 1 teaspoon red pepper

Instructions:

  1. Season the wings with salt and red pepper and refrigerate for at least one hour.
  2. Preheat oven to 400 degrees
  3. Cover baking sheet with foil and place wire rack on sheet. Place the wings on the rack and bake for 50 minutes, turning then halfway through. 
  4. Combine diced mango, Frank’s Red Hot Sauce, habaneros, and beer.
  5. Heat butter and brown sugar in a medium saucepan over medium heat. 
  6. Once butter melts and is combined with brown sugar, add onions and garlic and cook until soft. 
  7. Add both mango and onion mixtures to a blender and blend until smooth.
  8. Once sauce is throughly mixed, transfer it back into the saucepan and bring to a summer. 
  9. Remove wings from the oven, toss them in sauce, and enjoy.

* Two habaneros mean business. If you want your wings with a little less heat, use 1 habanero pepper. For mild spice, only use half. 

Nov

25

IMG_6563

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

Ingredients

  • 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 

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time to make sure that they are well incorporated.
  4. Add the flour, baking powder, salt, cinnamon, and nutmeg, mixing well.
  5. 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.
  6. 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.
  7. Line two cupcake pans with cupcake papers and use an ice cream scoop to scoop batter in each paper.
  8. Bake for 15 to 18 minutes. Allow to cool before icing.
  9. 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).
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Sep

11

flights poster

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. 

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