Join us for a night of good people, good beer, and good food Wednesday, August 29 at Monocacy Crossing in Frederick.

Here’s a look at the 5-course menu:

1st Course – Underdog Atlantic Lager paired with various paired small plates

2nd course – Raging Bitch Belgian IPA paired with curried Chester River Snakehead Scallopini with Mango snap pea and carrot slaw

3rd course – Pearl Necklace Oyster Stout paired with Wild Boar Belly wrapped crispy oyster with Chipotle BBQ & Salsa Fresco.

4th course – Brewhouse Rarity Red Ale paired with Potato “Osso bucco” stuffed with Ale braised Buffalo over Cherry Fondue

5th course – Barrel Aged Gonzo paired with Candied Pancetta & Espresso Marshmallow Napoleon

Dinner is at 7 pm and will run you$55 per person, which includes gratuity. Patrons can also order cases of the beer sampled and pick them up at the restaurant the following week.

Reservations are required, so make yours by calling Monocacy Crossing at 301-846-4204.



Today, hop heads around the world unite for IPA Day. (It’s also National Ice Cream Sandwich Day, but we digress to what we know best.)

To celebrate, we teamed up with the mixologists at 8407 Kitchen Bar in Silver Spring, MD and asked them to share two of their favorite beer cocktails using IPAs from yours truly. 

First up is the Rum Diary:

  • 1 oz. El Dorado rum
  • 1 oz. pineapple and mango shrub (house made)
  • Shake the above ingredients and strain into a chilled martini glass
  • Then, top with 2 oz. Single Hop Imperial IPA with El Dorado

8407’s mixologists explained that IPAs were an obvious choice for beer cocktails because of their complexity. Their approach is to compliment the beer, not mask it. So they concentrate on the flavors within the bitterness, like fruitiness or resinous, and emphasize those flavors with complimentary liquors. 

The Hell’s Angel, which includes a house made Habanero syrup with Raging Bitch Belgian-Style IPA, raised the beer cocktail bar to a mind-blowing new level:

  • 1 oz. Bulleit bourbon
  • 1/2 oz. Pimento dram 
  • 1/2 oz. Raging Bitch Habanero syrup (house made) 
  • 3/4 oz. lime juice
  • Shake the above ingredients and strain into a tall glass with ice 
  • Then, top with ginger ale 

Got your own beer cocktail creations? We want to see (and subsequently crave) them. Send them to us at 



McGinty’s Public House in Silver Spring, MD is hosting a 5-course beer dinner Wednesday, July 25. Here’s a look at the menu: 

Quinoa Croquette

  • Crunchy quinoa and white anchovy with grapefruit avocado mousse 
  • Paired with Woody Creek Belgian White
  • Creamed salted cod on a polenta crisp with tomato confit and red peppercorn dust
  • Paired with Snake Dog IPA

 Baked Camembert

  • Puff pastry, baby arugula, and golden raisins with a honey emulsion
  • Paired with Wildeman Farmhouse IPA
Pomegranate BBQ Quail
  • Wilted kale, pickled radish, and an orange balsamic reduction
  • Paired with Backyard Ale
Roasted Salmon
  • Smoked mushroom crust, spicy scallion chutney, and fried parsley
  • Paired with Gonzo Imperial Porter
Dinner is just $40 per person (excluding tax and gratuity) and will begin at 7 pm. To reserve your spot, call McGinty’s Public House at 301-587-1270.



In celebration of 75 years of Gonzo, Flying Dog and Sticky Rice have joined forces to present the ultimate sushi and beer event: Fear and Rolling. First up, is Sticky Rice DC on Wednesday, July 25. Then, we’ve got Sticky Rice Baltimore on Sunday, July 29. 

Join us for seven one-of-a-kind combinations that will leave you speechless and make the Good Doctor proud: 

First Course

  • Woody Creek Miso soup with enoki mushrooms and tamari
  • Paired with Woody Creek Belgian White
Second Course
  • Sunomono: Cucumber kani calamari izumodai with sweet lemon vinegar dressing
  • Paired with Snake Dog IPA
Third Course
  • Crispy tofu with Raging Bitch teriyaki sauce
  • Paired with Raging Bitch Belgian-Style IPA
Fourth Course
  • Salmon scallop yakimaki: Kani avocado inside, salmon sea scallop outside with Jalapeño, tomato, red onion, and sweet sauce
  • Paired with Snake Dog IPA
Fifth Course
  • Chirashi Bonburi: Assorted fresh fish, spring mix salad, sushi rice, and hot bean paste
  • Paired with In-Heat Wheat Hefeweizen
Sixth Course
  • Gonzo-marinated grass-fed beef snow peas with udon and dashi
  • Paired with Pearl Necklace Oyster Stout
Seventh Course
  • Micro sundae with passionfruit, coconut sorbet, and Dogtoberfest chocolate sauce
  • Paired with Horn Dog Barleywine 
We’re also tapping a firkin of Doggie Style Classic Pale Ale with Thai basil and lemongrass. 

Doors open at 3 pm and dinner will be served at 4 pm. Tickets are $50 and can be purchased at



This Saturday, July 7, we’re invading both the kitchen and bar at 8407 Kitchen Bar in Silver Spring, MD. Starting at 6 pm, they’ll have small-plates pairings for each of these mind-blowing beer cocktails: 

  • Atlantic Shandy: Rosemary lemon juice and Plymouth Gin topped with UnderDog Atlantic Lager; served over ice
  • Rum Diary: El Dorado Rum and shrub topped with Single Hop Imperial IPA with El Dorado; served shaken and up
  • Fear and Loathing: Gonzo vanilla and chocolate syrup and Gruet sparkling wine layered with Gonzo Imperial Porter; served in a flute
  • Hell’s Angel: Bulleit Bourbon, pimento syrup, Raging Bitch habanero syrup, and lime juice; served over ice and topped with Ginger Ale




Each summer, we have an employee crab feed here at the brewery.

Jealous? You should be. We have more crabs, shrimp, hush puppies, and sweet corn to feed an army, along with the 15+ beers in our taproom. And once the sun goes down, one can only imagine the insanity that ensues. 

This epic picking and drinking frenzy is today. So while we’re inducing all of this jealousy, we figured we’d share our favorite beers to pair with Maryland Blue Crabs:

UnderDog Atlantic Lager

The newest member of our pack, this crisp, clean, and refreshing lager has bold hop character. And at merely 4.7% ABV, it’s a perfect pounder while picking for 6 hours straight. 

In-Heat Wheat Hefeweizen

The clove aroma and flavor, from the yeast strain used in this traditional German-style Hefeweizen, compliments Old Bay seasoning perfectly. 

Doggie Style Classic Pale Ale

The grassy hop notes in our Classic Pale Ale enhance the spice sticking to your fingers, while the malty sweet balance prolongs the sweet meat flavor on your palate. 

Old Scratch Amber Lager 

For those who weren’t born with Old Bay in their veins (aka, can’t take the spice) the caramel malty sweetness of Old Scratch soothes the heat and makes the richly sweet meat even sweeter. 



Benny’s Pub in Hagerstown, MD is hosting their first Flying Dog beer dinner on Sunday, July 1. And for just $40 per person, they put together an awesome 5-course menu:

First Course: Warm Goat Cheese Salad

  • Goat cheese, candied pecans and mango salsa over crisp mixed greens with a dijon mustard vinaigrette
  • Paired with In-Heat Wheat Hefeweizen 
Second Course: Clams Casino 
  • Fresh clam- and bacon-stuffed clam shells with a parmesan crumb topping
  • Paired with Brewhouse Rarities Red Ale
Third Course: Seafood Vol-Au-Vent
  • Mix of shrimp, salmon, haddock and crab in a sweet white wine cream sauce and served en croute 
  • Paired with UnderDog Atlantic Lager
Fourth Course: Beef Medallions and Humpty Dumpty
  • Grilled beef medallions with a peppercorn demi-glaze
  • Paired with Gonzo Imperial Porter
Dessert: Sherry Trifle
  • Fresh fruit and poundcake soaked in Sherry and topped with rich custard and whipped cream 
  • Brewhouse Rarities Sour Cherry Ale 
Dinner will be served at 6 pm and reservations are required. Call 301-791-5915 to reserve your spot today.



Join us for a five-course beer dinner at John Steven Wednesday, June 20 starting at 7 pm. Here’s a look at the menu:

First Course

  • Cheese plate: Aged provolone, blue, and sharp cheddar served with crostinis and crackers
  • Paired with Double Dog Double Pale Ale
Second Course
  • Spring salad: Fresh baby spinach, toasted almonds, sun-dried tomatoes, and feta cheese tossed with warm bacon vinaigrette
  • Paired with Old Scratch Amber Lager
Third Course
  • Thai calamari: Lightly pan-fried calamari tossed with scallions and sweet chili sauce and dressed with wasabi ranch and Thai slaw
  • Paired with Woody Creek Belgian White 
Fourth Course
  • House favorite: Broiled crab cake served with grilled organic asparagus and garlic confit mashed potatoes
  • Paired with UnderDog Atlantic Lager
Fifth Course
  • White chocolate cappuccino mousse
  • Paired with Gonzo Imperial Porter



A name like that needs no introduction, so let’s skip to the details that matter. The menu:

  • Pickled seasonal vegetables with Brewhouse Rarities Red Ale
  • Endless Summer harvest arugula, Montbriac, and lemon vinaigrette with Brewhouse Rarities Sour Cherry Ale
  • Pork belly macaroni and cheese with Wildeman Farmhouse IPA 
  • Pizza: Rosemary pesto, peas, chard, garlic scapes, and Manchego with Single Hop Imperial IPA with El Dorado (on draft and cask!)
  • Pizza: Strawberry pesto, roasted pecans, red onion, Ayrshire Farms bacon, and Pipe Dreams goat cheese with Brewhouse Rarities Disobedience Abbey Dubbel 
  • J Chocolatier dessert with Barrel-Aged Gonzo Imperial Porter 

Dinner is just $65 per person. Reserve your spot by emailing Seating is limited, so get yours today.



As summer is rolling in, nothing sounds better to us than craft beer and barbecue. Join us for a BBQ beer dinner at CarterQue BBQ on Wednesday, May 23.

Here’s a look at the menu:  

Appetizer: Smoked chicken wings with the new, limited-edition Collabrador BBQ Sauce made and paired with our Old Scratch Amber Lager

Dinner: Trio of BBQ

  • Pork with Ol Red BBQ Sauce and paired with UnderDog Atlantic Lager 
  • Beef with Black Raspberry BBQ Sauce and paired with Raging Bitch Belgian-Style IPA 
  • Sausage slider with Hot ‘n’ Spicy BBQ sauce and paired with Doggie Style Classic Pale Ale 

Sides: Cole slaw, baked beans, and potato salad

Dessert: Warm apple dumpling and vanilla ice cream drizzled with Black Raspberry BBQ Sauce and paired with Kujo Imperial Coffee Stout

Dinner is just $40 per person and reservations are required. Only 30 spots are available, so call CarterQue BBQ at 301-829-2222 to make your reservation today.

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