For craft beer enthusiasts who want to drink their beer and smoke it too, we’ve partnered with CAO Cigars to pair four of their world-class cigars with four of our most iconic beers.

Gone are the days of old dudes sipping from snifters and smoking in their studies. Just as craft beer is defined by a unique blend of malt, hops, and yeast, a cigar’s wrapper, binder and filler determines its flavor profile and aroma, making for rich and complex pairings. 

The CAO “Art of Craft” cigar pack will be available alongside each corresponding beer exclusively at 46 Total Wine stores throughout Maryland, Delaware, New Jersey, Virginia, North Carolina, and California beginning July 1. The pack features the following cigars and suggested beer pairings:

  • OSA Sol and Snake Dog IPA: The zesty spice of OSA Sol meets its match with the citrus and resinous hop aromas and flavors of Snake Dog.
  • CAO Brazilia and Gonzo Imperial Porter: Both big and bold, the bitter coffee and chocolate flavors in CAO Brazilia are mimicked by the same robust notes in Gonzo.
  • CAO Gold and Raging Bitch Belgian-Style IPA: The wildly complex hop bitterness and fruity sweet Belgian yeast notes in Raging Bitch are soothed by CAO Gold’s caramel creaminess.
  • CAO Mx2 and Pearl Necklace Oyster Stout: Dark and dry is the name of this pairing’s game with Mx2’s rich notes of earth and Pearl Necklace’s dry, roast, and slightly bitter character.

Our CEO Jim Caruso and and CAO Cigar blender Rick Rodriguez will host the “Art of Craft” launch on Wednesday, June 25 at the brewery. From 6 to 9 pm, guests will learn about both the beer and cigar making process from the experts themselves and experience the pairings on the brewery’s patio. Tickets are $35 and include the cigar pack, beer samples, and appetizers.

And click here for a complete list of Total Wine locations.



Agave Cerveza release

Our latest Brewhouse Rarities release, Agave Cerveza, is the artisanal answer to the easy-drinking, light-bodied beers typically produced south of the border.

Flaked maize makes up one third of the malt bill and highlights the distinctive corn and cracker flavor typically found in Mexican lagers. The agave is added at the end of the boil and lime peel post-fermentation to impart a distinctively zesty character and a crisp, clean finish.

And if sticking a lime in it is how you like it, go right ahead.

Here are the vitals:

  • 4.3% ABV
  • 20 IBU
  • Specialty malts: Bon Munich, Flaked Maize
  • Hops: Hallertau, Saaz
  • Specialty ingredients: Agave nectar, lime peel
  • Availability: On draft and in 6-packs June through July in the mid-Atlantic

We’re releasing Agave Cerveza next Tuesday at the brewery. Reservations are free and strongly encouraged to guarantee you get in. Our 6-8 pm tasting session is already booked solid, but we still have spots available from 4 to 6 pm. Click here to make a reservation for the 4-6 pm tasting session.

Want to track some down? Use our Beer Finder to see if Agave Cerveza will be available near you.



Dead Rise Cookbook cover

For 75 years, OLD BAY has been a staple on newspaper-covered tables piled high with steaming shrimp, corn, and Maryland Blue Crabs. To commemorate this milestone anniversary, we released Dead Rise OLD BAY Summer Ale, a beer that has quickly earned its spot right alongside that iconic yellow, blue, and red tin.  

Discover the True Flavor of the Chesapeake with The Dead Rise OLD BAY Cookbook.

We asked 17 of the area’s most cutting-edge chefs to develop recipes that showcase the unique aspects of the Chesapeake Bay that continue to inspire them. The only requirement was showcasing the seasoning we all know and love:

  • Chesapeake Bloody Mary | Chef Scott Drewno
  • OLD BAY Falafel with Crab Yogurt | Chef Mike Isabella 
  • Beer! Cheese! | Chef Spike Gjerde 
  • Northern Neck Gumbo with Choptank Oysters | Chef Todd Gray 
  • Grilled Oysters with Peaches and OLD BAY Butter | Chef Barton Seaver (pictured above)
  • Maryland Crab Dip | Chef Rob Klink
  • Belgian IPA Bay Mussels | Chef Chris Clime (pictured above)
  • Crab Mac and Cheese | Chef Chad Wells
  • OLD BAY Mustard BBQ Fish Collars | Chef Kyle Bailey
  • OLD BAY Soft Pretzels with Beer Cheese Fondue | Chef Chad Gauss
  • Grilled Lamb Merguez Skewers with Harissa Aioli | Chef Zachary Mills
  • Chesapoutine | Chef Jeff Eng 
  • OLD BAY Caesar Salad | Chef Matt Baker
  • OLD BAY Fries with Creole Mustard | Chef John Critchley
  • Maryland Crab Cake Sandwiches | Chef Bryan Voltaggio
  • Maryland Blue Catfish Tacos | Chef Keith Long
  • Gertie’s OLD BAY Peanut Brittle Ice Cream | Chef Doug Wetzel 

100% of the proceeds from the cookbook will benefit True Blue, a program that advocates on behalf of the Chesapeake Bay’s 5,500 watermen and promotes sustainably harvested Maryland Blue Crab.  

The Dead Rise OLD BAY Cookbook is $15 and available in our gift shop and online store. 




To Chef Bryan Voltaggio, OLD BAY is a great finishing spice, but it also represents fond memories of drinking beer and picking crabs with his family and friends. 

In the video above, he shares his secrets to crafting an authentic Maryland crab cake and the importance of using True Blue-certified Maryland crabmeat.

Chef Bryan’s complete recipe is featured in The Dead Rise OLD BAY Cookbook alongside recipes from 16 other local celebrity chefs. Proceeds from the cookbook benefit the True Blue program, which advocates on behalf of the Chesapeake crabbing industry. 

And join Bryan and yours truly on Tuesday, June 24 for our annual Summer SOULstice party featuring these (now) infamous crab cakes paired with our Dead Rise OLD BAY Summer Ale and three other small-plate beer and food pairings. Check out our events calendar for details and to purchase tickets. 



Frederick Beer Week

Next week, the focus is on beer. So, how does that differ from any of the other 51 weeks in the year, you ask?

The 4th annual Frederick Beer Week is upon us. It’s a celebration of not only our fine city’s burgeoning craft beer scene, but also the agricultural roots of Frederick County that got us here.

Below is our complete lineup of events. For more information beyond our list and links, head over to the Frederick Beer Week website.

Hometown Tap Takeover

  • Friday, May 30 at 4 pm
  • Jojo’s Taphouse
  • Nothing but Frederick beer on tap to kickoff the week.

Maryland Craft Beer Festival

  • Saturday, May 31 at noon
  • Carroll Creek Linear Park
  • Tickets are sold out, so don’t delay when they go on sale next year.

Patio Party

  • Sunday, June 1 at 1 pm
  • Barley and Hops
  • Sunday Funday with both of our beers on tap, live music, and a taco bar.

Taco Tuesday

  • Tuesday, June 3 at 7 pm
  • Jojo’s Taphouse
  • Eight words: Dead Rise paired with crab and kimchi tacos.

Raging Bitch Clone Competition Judging and Tap Takeover

Cask Night

  • Thursday, June 5 at 5 pm
  • Madrone’s
  • Double the trouble, double the fun. Cask-conditioned Double Dog Double IPA and Snake Dog IPA will be on the bar.

FBW Collaboration Ale Pairing

  • Thursday, June 5 at 6:30 pm
  • Barley and Hops
  • Sample the FBW collaboration, a Sour Mash Belgian Wit, brewed by yours truly, Barley and Hops, Milkhouse, and Monocacy

Happy Hour

  • Friday, June 6 at 5 pm
  • Bushwaller’s Irish Pub
  • Like you don’t already drink Frederick beer for Friday happy hour…

Brew Fest at the Farm

  • Saturday, June 7 at noon
  • Stillpoint Farm
  • Frederick Beer Week’s annual closing festival. On a hop farm.



Summer of Dead Rise INSTA

The Summer of Dead Rise is upon us. And we want you to have it plastered across your chest all summer long.

This Memorial Day weekend, it’s time to see Dead Rise OLD BAY Summer Ale in action. From now through Monday, post your videos and photos of the beer that’s taking the DMV by storm on Instagram for a chance to win a Dead Rise Tee.

To enter, here’s what you need to do:

  1. Follow @flyingdogbrewery on Instagram. You don’t follow us, we don’t see your posts. 
  2. Tag @flyingdogbrewery and use hashtag #SummerOfDeadRise in your entry. Spelling, especially after you’ve had a few, is key. 

We’ll pick our favorites on Tuesday, May 27 and notify each winner via the world wide interwebs by 5 pm.



Summer of Dead Rise

America, you have questions about our Dead Rise OLD BAY Summer Ale. And unlike any politician (except Honest Abe, and maybe William Taft) who has served the greatest nation on God’s green earth, we’ve got answers:

Where is Dead Rise being sold? 

Dead Rise will be available in Maryland, DC, and Northern Virginia throughout the summer.  

Where can I find it in [insert your city/state here]?

Our Beer Finder is your best bet to track some down near you.

OK, but your fancy schmancy Beer Finder said it was available at [insert store/bar] here and it wasn’t. What the hell?

Let’s get real for a minute. Dead Rise is selling out faster than Cabbage Patch Dolls in the mid ’80s. So, let’s now take a moment to be thankful that we now have things like the Internet to help us find things. (No one wants to see Grandma get arrested again trying to make Little Julie happy.)

Our Beer Finder is updated when a store/bar/restaurant places an order for our beer from our wholesaler. It’s not real-time data, so if a place sells out of Dead Rise before you make it in, we just can’t help it. 

So what’s a beer drinker in peril to do?

If a retail location (via our Beer Finder or elsewhere) says they have Dead Rise, call before you head out. We know, actual human interaction is gross, but this is the only way we can guarantee you can get some.

And everyone wants to get some, amIright? 

Can I buy Dead Rise at the brewery?

The law in our great State of Maryland states that consumers can only buy beer directly from a brewery once they’ve gone on a guided tour of said brewery. So, if you have a reservation for our brewery tours in the next few months, you’re golden. 

If you don’t, get a growler. Growler fills are the one exception to that law. We have Dead Rise on tap all summer long for growler hours, Thursdays and Fridays 4-8 pm and Saturdays 12-6 pm, which are open to the public. 

Can I buy a keg of Dead Rise for my Aunt Judy and Uncle Kenny’s annual crab feast? 

It’s illegal for us to sell kegs out of the brewery, but some beer stores can place a special order for you. Given how popular Dead Rise has been in its first few weeks of existence (it’s growing up so fast!), we can’t make any guarantees. Your best bet is to call your favorite beer store at least a week before. 

On a scale of 1 to never going to happen, what are my chances of getting Dead Rise outside of the states listed above?

Unless you have friends in high places in said states listed above, chances are “never going to happen.” Dead Rise is exclusively available in the mid-Atlantic all summer long. At least there’s still time to change those vacation plans. Maryland is beautiful this time (and, let’s face it, anytime) of year.

So can I order some Dead Rise from you guys and have it shipped to me? 

If this question were a scratch-off lottery ticket, you would not have three cherries in a row. It’s illegal for us to ship beer directly to consumers. Even if you bribe us.   

So, our fellow Americans, now you know. And according to the great G.I. Joe himself, “knowing is half the battle.”

Be even more in the know by keeping an eye on our Events Calendar and following us on Twitter, Instagram, and Facebook. Enjoy the Summer of Dead Rise.





This beer has no soul.

Now that that’s out of our system, let’s get down and dirty with Ginger Beer, the redheaded stepchild that is our latest Brewhouse Rarities release.

Ginger Beer was the brainchild of (you guessed it) two resident gingers: Steve Brockwell, a brewer, and Torie Sullivan, a tour guide. They were inspired by organic ginger sodas and aimed to make an adult version by crafting a Belgian-style table beer. Along with fresh ginger pulp, orange peel was added to the beer to play off of the Belgian yeast strain used in primary fermentation and the Japanese Sake yeast used to finish. To make it perfect for the summer months that lie ahead, Ginger Beer is effervescent, refreshing, and snappy.

Here are specifics:

  • 6.6% ABV
  • 25 IBU
  • Specialty malts: Imported Pilsner, Malted White Wheat, Light Caramel
  • Hops: Perle, Cascade
  • Yeast: Belgian Bastogne and Japanese Sake
  • Special ingredients: Fresh ginger pulp and orange peel

Following our tap room release, Ginger Beer will launch in Frederick this Thursday, May 15 at NOLA Cafe.

Want to track it down? Use our Beer Finder to see if Ginger Beer will be on tap near you.




When our Gonzo label artist Ralph Steadman first tried Raging Bitch, he described it as “nectar imprisoned in a bottle.”

Now, it’s time for you to brew your own sweet, sweet nectar with our Stove Topper kit for Raging Bitch Belgian-Style IPA. Stove Toppers are a series of all-grain homebrew kits for advanced home brewers. The recipes and ingredients are straight from our brewhouse and scaled down to fir your home brewery. 

Our Raging Bitch kits are $45 and will be on sale at the brewery and The Flying Barrel Homebrew Shop until June 30. At this time, we are not able to ship kits. 

Download specs and brewing instructions for Raging Bitch Belgian-Style IPA.

And please note:

  • Ideally, you will need a mash tun with a 12.5-gallon capacity and brew kettle with a 7.5-gallon capacity. Smaller vessels can be used, but the recipe will need to be halved and combined. 
  • Two vials of yeast are included at no extra charge. They will be packaged on ice and must be refrigerated until use. Due to the sensitive nature of yeast, viability is not guaranteed. 



Last year’s Summer Sessions, with of Montreal, Deer Tick, and Jon Spencer Blues Explosion, brought the house down.

And there will be just as much bringing down of the proverbial house with our 2014 lineup:

Tickets for all of the shows are on sale now through MissionTix.com for $25 each. Each show will sell out, so click the band names above to get your tickets today.

And new this year is Baltimore bus transportation, brought to you by Mother’s Federal Hill. Those will run you $40 and can be purchased at FlyingDogTix.com


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