Apr

14

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Load up the station wagon, the summer of Dead Rise has returned. The quintessential post-mowing refreshment also makes a great hammock or beach chair accessory. And if lounging isn’t on your P.O.D., your work on the grill with a Dead Rise OLD BAY Summer Ale in hand will always be a reminder that you are the master of your domain. 

First crafted in 2014 as part of OLD BAY’s 75th anniversary celebration, Dead Rise highlights the nostalgic flavor of OLD BAY through a bright and refreshing citrus hop character and a crisp, tart finish. Please wipe your drool before you continuing

Part of what makes Dead Rise so unique is its “by Marylanders for Marylanders” mantra that embraces the rich culture and history of the Chesapeake Bay. Over the last two years alone, we’ve donated close to $20,000 to the True Blue Program, which raises awareness of the Maryland Blue Crab industry and the watermen who preserve its storied heritage. One of True Blue’s largest initiatives is a restaurant certification program that requires at least 75 percent of crabmeat used is sustainably harvested and processed in the Chesapeake Bay region.

We know not all craft beer and OLD BAY lovers can stay in our beautifully-shaped state eternally, so Dead Rise will be available in almost as many locations as Johnny Cash has visited including Maryland, Washington D.C., Virginia, Pennsylvania, New York, New Jersey, North Carolina, West Virginia, Connecticut, Rhode Island, Maine, Illinois, Wisconsin, Ohio and across the pond in the UK and Europe. Until then, start summer early with us at:

  • Tasting Room release on Friday, April 22: Alongside the season premiere of Dead Rise on draft, Double Dead Rise (brewed with OLD BAY Hot) is returning by popular demand and for a limited time. And you won’t leave home empty handed when take your limited edition Dead Rise Crowler with you. 32oz of delicious fresh canned beer wrapped in the iconic blue and yellow.
  • Hough’s Maryland Crab Boil on Saturday, April 23: Part of our Pittsburgh Craft Beer Week celebration, this event will be a game changer including an endless buffet of Maryland Blue Crabs, shrimp, corn and sausage with unlimited Flying Dog drafts.

If you can’t make it to the brewery, don’t forget to check the Beer Finder through September to track down Dead Rise near you.

 

Apr

12

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Sharon G. Crisafulli, owner of Crisafulli’s cheese shop, has teamed up with Flying Dog University to create a one of a kind course that will raise both your cheese and beer IQ by bringing the parallels of beer and cheese-making to light and showing you how to create better beer and cheese pairings. 

This class will cover how cheese was discovered and how it evolved with civilization, cheese making and aging techniques, tips on how to shop for and store cheese, a demo of how to build a cheese plate with the tools of the trade, and more.

And the class will conclude, naturally, with a guided pairing of four cheeses with four beers:

  • Wendsleydale with cranberries paired with Bloodline Blood Orange Ale
  • Midnight Moon Goat Gouda paired with Dead Rise Summer Ale
  • Prairie Breeze Cheddar paired with The Truth Imperial IPA
  • Blue Stilton paired with Gonzo Imperial Porter

Registration is $35 per person. Enrollment will fill up fast so sign up today.

Want to get back to the basics?
Spots are available for Flying Dog University’s core curriculum both at our brewery classroom and at Betamore in Baltimore

Beer 101: Craft Beer Basics — A rigorous exploration of the history of beer, the brewing process and the four ingredients in beer.

Beer 201: Advanced Brewing Techniques — An in-depth look at how advanced brewing processes, like dry hopping and using unique ingredients, affect the end beer. 

Beer 301: Beer and Food — A breakdown of how beer interacts with food by comparing beer and wine and reviewing tips on pairing beer with food, storing and aging beer and cooking with beer.

 

Apr

8

Sometimes, a not-your-average Wednesday is just what you need, and this past Wednesday was just what the doctor ordered. For Annapolis Beer Week, Fox’s Den hosted a no-holds-barred beer cocktail competition featuring the imaginings of the best mixologists in Naptown. The nine competitors were each given their choice of one of three Flying Dog beers to use in their cocktail: Numero Uno Agave Cerveza, Bloodline Blood Orange Ale or Fever Dream Mango Habanero IPA, and they could build on their drinks from there.

Here’s the delicious blow-by-blow:

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Billy of Dry 85 kicked off the event with a spirited “Spring Fever.” This cocktail is comprised of Corraleo Tequila infused with cardamom and orange peel, coriander, house grenadine, house bitters and Fever Dream Mango Habanero IPA.

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Tom, resident mixologist at Dock Street, offered up “Killin’ Thyme,” a spin on a Tom Collins with Old Town Gin, house-made vanilla cream soda, lemon, thyme and Bloodline Blood Orange IPA and a blood orange garnish. Tom wanted this to be something the everyman could recreate so he kept the ingredients simple for the home bartender.

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John of Vida Taco served “Mr. French” to the judges to the disappointment of no one. Named after John’s French Bulldog, it included mango and serrano pepper-infused tequila, pineapple, and lemon, all of which all complemented the final ingredient, Fever Dream Mango Habanero IPA.

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Frankie from Metropolitan used Bloodline Blood Orange Ale in his “Stonewall Jackson’s Last Pour” alongside SNAP Liqueur, Aperol and Bulleit Rye Whiskey. This cocktail is a regular at Metropolitan, and Bloodline solidifies this drink’s place as a summertime classic. 

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Josh from Tsunami combined a molasses and sugar cane rum with blood orange and Fever Dream Mango Habanero IPA for his “Camden Slammer.” We could get down and dirty on what makes this drink tick, but we’ll let you watch the video from the Capital Gazette instead.

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James from Level gave us “Mixed Signals,” which included muddled kiwi and jalapeño with fresh squeezed lime, agave nectar and Oystervit from James River Distillery in Richmond, VA as well as a healthy dose of Numero Uno Agave Cerveza.

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Chef Keith from Harvest Wood Grill + Tap brought in liquid nitrogen to serve his “Bloodline Slurpee” and, yes, it was delicious. Aimed at appealing to your inner-child, this cocktail was comprised of house-made Bloodline bitters, agave nectar, lime juice, a reposado tequila and Bloodline. If they served this from the local ice cream truck, we might all start running more often.

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Michelle from Preserve created the nostalgic “Welcome to Summer Time” by combining ingredients from her parents favorite beverages: A traditional gin and tonic and a Mexican cerveza. Using Numero Uno Agave Cerveza, Liz built layered complexity with lime juice, gin and a Numero Uno cordial. 

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Chris had a home field advantage in Fox’s Den when he was brought his “Once Upon A Dream” to life. This creation includes single malt whiskey, St. Elder, bourbon bitters, ginger syrup, apple cider vinegar, lemon juice and a curry, lemon and egg white foam with Fever Dream Mango Habanero IPA.

 After the dust settled, the top prize went to John Miller for his “Mr. French” alongside two honorable mentions: Keith Long’s “Bloodline Slurpee” and James Dywer’s “Mixed Signals.” While this was our first Tales of the Beer Cocktail competition, we can assure you it will not be our last.

Apr

1

Dead

Dig out that jersey; America’s national pastime returns and our O’s are taking the field Monday. To celebrate the return of baseball, Dead Rise OLD BAY Summer Ale is back and will make its 2016 debut at Opening Day at Oriole Park at Camden Yards.

Dead Rise highlights the unforgettable flavor of OLD BAY through a bright and refreshing citrus hop character and a crisp, tart finish. This beer feels right at home on a brown paper-covered table alongside Maryland crabs and, most important for Monday, opposite your hot dog hand.

We’re getting the Opening Day party started in the breezeway of the Hilton Baltimore with Bloodline Blood Orange Ale and Numero Uno Agave Cerveza flowing and DJ Impulse spinning starting at 11 am.

At the game and, well, every game this season, here’s where you can track down Flying Dog throughout Camden Yards:

  • The Roof Deck
    • Dead Rise draft, Snake Dog 16-oz cans
  • Dempsey’s Brew Pub (Eutaw Street) 
    • Draft: Dead Rise
    • Bottles: Bloodline, Truth, Fever Dream
  • The Flying Dog Grill (section 29) 
    • Draft: Dead Rise, Bloodline
    • Cans: Snake Dog 16-oz
    • Bottles: Doggie Style, Raging Bitch, Fever Dream, Easy IPA
  • Free State Pub (section 53)
    • Draft: Truth, Bloodline, Dead Rise
    • Cans: Cans: Snake Dog 16-oz 
    • Bottles: Raging Bitch, Doggie, Fever Dream, Easy IPA
  • Orange Bar (sections 230 and 242)
    • Draft: Bloodline, Numero Uno, Dead Rise, Truth
    • Cans: Snake Dog 16-oz cans
  • Suites (you fancy thing, you)
    • Bottles: Dead Rise, Bloodline, Doggie Style, Easy IPA
    • Cans: Snake Dog 12-oz

And returning again this season, beginning April 8, is our now-infamous Firkin Friday program where we tap a cask at The Flying Dog Grill for every Friday home game. 

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It seems only right that you should be able to celebrate both of America’s favorite past times together. The Summer of Dead Rise has returned. It will be released in our tasting room on Friday, April 22 and you can find it in the market after April 25

Mar

31

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Lasercut, SonofJim, B.S., Shorten. Whatever you call him, our Annapolis sales rep Brian, like the city he represents, is all class. Whether it’s daily haircuts, tuxedo’s after 4pm or never being seen in the same picture as Carrot Top, he is the definition of sophistication. If you find yourself in the Nap Town area, you owe it to yourself to see what Brian has planned for you and your squad during the 2016 Annapolis Beer Week

Here’s your itinerary, tuxedos not required:

Mar

25

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This past Tuesday, we had the astro- and gastronomical pleasure of joining Fox’s Den, one of Annapolis’ top restaurants, at the famed James Beard House in NYC

Chef Josh Brown and Beverage Director Tommy Burns hosted an evening of “Modern Comfort,” featuring their elevated American gastropub fare, innovative cocktails, and (let me clear my throat) beer from yours truly. 

Because the beer choices were deliberate and delicious, we asked Tommy to walk us through his choices. First up was a beer cocktail made with Tropical Bitch, rhubarb, vanilla, lemon and Bluecoat Gin. 

Q: Why did you choose to serve a beer cocktail over a traditional cocktail? 

A: Our inspiration for the recipe was to showcase the versatility of the beer not only as a base but also as a modifier through different uses in syrups and hopped juices. We wanted to serve a beer cocktail because we believe it’s a underutilized ingredient in cocktails that allows for so much flexibility in uses through flavor, carbonation, and aroma.

Next up was Single Hop Imperial IPA with HBC-291 paired with a White Asparagus Bisque with California Paddlefish Caviar and Fried Parsley. 

Q: Wine people say that no wine can pair with asparagus. And fancy wine people call that “The Asparagus Conundrum.” What about our HBC-291 appealed to you as an answer to that?

A: First off, the asparagus conundrum doesn’t transfer over to beer the way it does for wine. In my experience with wine, it’s been a fine fit for most citrusy, floral, and herbaceous white wines yet the pairing never seemed to bring out the best from both sides. When pairing asparagus and beer, there are nuances of flavor from both the asparagus and the beer that are more than just vegetal.

The HBC-291 was appealing for a few different reasons, and not just for the hop presence. The rye in the malt bill lends grassy and herbal notes that brought out a lot of flavor from the bisque. The use of a Single Hop varietal beer is going to give the taster a very distinct focus as to where interpretations of aroma and flavor are coming from. The HBC-291 hop itself and asparagus share similarities of earthiness and floral aromas that make it an ideal pairing. 

Our goal was to have a beer that could standup to a rich white asparagus bisque without overwhelming the palate with purely dry bitterness. We wanted the hops to shine through and have a balanced IPA that would to clean and refresh the palate to start off a multi-course meal.

***

And that it did. You can check out the full menu, and upcoming events at the James Beard House, here. Just grab a napkin to dab that drool. 

 

Mar

23

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Your Gore-Tex has served another season, shovels are heading to the back of the shed and the lawnmower is hungry for action. We’re damn ready for warmer weather and, of course, the decadence and depravity of Triple Crown season. Historically, horse racing also means cocktails, and any mixologists will tell you that a well-crafted Mint Julep is a labor of love that requires precision and patience. With that in mind, we’ve crafted a Mint Julep Ale for our next Brewhouse Rarities release.

To achieve the unique flavor profile of a Mint Julep in a beer, we began with a blonde ale and added mint leaves and honeysuckle, which lend themselves to the bourbon flavor. This 6% ale finishes with a smooth, subtle sweetness that just might lead you to adopt the term y’all and spend more time on the front porch in a rocking chair.

Alongside our Mint Julep Ale, we are also releasing the next member of the Single Hop Imperial IPA Series: Ella. As with all of our Single Hops, it clocks in at 8% ABV and has the same grist bill, allowing our brewers to showcase all that each hop has to offer. Ella is a sister to Galaxy and brings a unique blend of spice, floral and tropical fruit aroma and flavor.

You can be among the first to try both of these limited releases in our tasting room on Friday, April 1 from 3-8 pm. If you want bonus points, wear your most elaborate Derby hat. And show up early; we’ll have a commemorative Mint Julep cup available for purchase with your first draft for a limited time.

If you can’t make it to the party, check our Beer Finder for availability near you after both beers hit the market on April 4.

Mar

4

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topshelf-jeff-eng-cx-750You may remember Chef Jeff Eng of Tower Oaks Lodge from the show “Chopped” or from his extraordinary work in our first Dead Rise Cookbook, where he crafted the magical Chesapoutine, which has changed countless lives.

He hasn’t stopped there. He’s been in the kitchen perfecting a pairing for our 25th anniversary beer, Tropical Bitch. Royal Bass Crudo with tostones, passion fruit, ikura and pickled fish peppers is expertly designed to compliment the dominant aromas and flavors of pineapple, mango and passionfruit in Tropical Bitch. 

This pairing is currently available at Tower Oaks Lodge, but only for a limited time, so make reservations or drop in and enjoy the pairing this weekend. If you are feeling brave in the kitchen, Eng has also provided the recipe for you to try at home. He offers advice in regards to preparing the dish, “If you can’t find Royal Bass, feel free to substitute with any other white firm-fleshed fish or even high grade tuna loin. It is very important to find the freshest fish possible, but especially when eating it raw as in this recipe. Find a fish market that you trust and develop a relationship with the fishmonger; they will not steer you wrong. This recipe will also work fine with a cooked piece of fish or seafood!”

Royal Bass Crudo

2 ounces Royal Bass
3 tostones (recipe below)
1 tablespoon passionfruit puree
1 teaspoon ikura (seasoned salmon roe)
½ teaspoon herb oil (recipe below) 
Pinch micro greens
Pinch Maldon sea salt
Fresh cracked black pepper

Spread passionfruit puree and herb oil onto a plate. Place filleted fish on top, topping with ikura, micro greens, salt and pepper. Serve with tostones on the side. 

Tostones 

3 green plantains
2 cups cold water
1 teaspoon Kosher salt
1 tablespoon adobo sauce

  1. Peel and slice plaintains into ¾-1” thick slices.
  2. Soak in a mixture of 2 cups cold water, a teaspoon of Kosher salt and a tablespoon of adobo sauce from a can of chipotles for an hour.
  3. Drain and fry the plantains in small batches.
  4. While still warm, smash with a plate or the bottom of a glass.
  5. Fry again until crispy and season with Kosher salt and pepper.

Herb Oil

2 cups extra virgin olive oil
2 bunches Italian parsley
2 bunches chives
1 bunch tarragon

  1. Puree extra virgin olive oil and herbs in a blender until smooth and bright green.
  2. Strain through a fine mesh sieve into a small pot.
  3. Bring to a simmer, you will see some of the solids float to the top and some will sink to the bottom and start to stick to the bottom of the pot.
  4. Strain through cheesecloth into an ice bath to cool rapidly and lock in the bright green color.

Mar

1

 FDU-OCT-NOV_CLASSES

We may never send a team to the Final Four or have a fancy quad…or gymnasium…for streaking, but here at Flying Dog University, our curriculum revolves around beer. 

Our faculty is always looking for new ways to connect our love of beer to the world around us through our elective program. On Thursday, March 24, join us for an elective on Beer & Charcuterie and explore Flying Dog beer paired with artisanal charcuterie, a classic combination that few meat lovers can resist.

We’re bringing the experts from Meatcrafters for a class that will teach you how some of the best salamis and sausages are made while drawing parallels to the brewing process. The class will conclude with a guided beer and cured meat pairing. Spots are limited, so register now.

Want more? Join us this spring for our core curriculum, which is a three-week exploration of how beer is made, how we experience beer and how beer interacts with food: 

  • Beer 101: Craft Beer Basics A rigorous exploration of the history of beer, the brewing process and the four ingredients in beer. Register now for Beer 101 on:
  • Beer 201: Advanced Brewing Techniques An in-depth look at how advanced brewing processes, like dry hopping and using unique ingredients, affect the end beer. Register now for Beer 201 on:
  • Beer 301: Beer and Food– A breakdown of how beer interacts with food by comparing beer and wine and reviewing tips on pairing beer with food, storing and aging beer and cooking with beer. Register now for Beer 301 on: 

Feb

29

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The next beer Sub Rosa Series of tasting room-exclusive releases is an Aronia Berry Belgian Blonde Ale. Like the Orchard Ale that came before it, this is another collaboration with the crew at Distillery Lane Ciderworks who grew and pressed the aronia berries used in this unique creation. 

Have no idea what an aronia berry is? You’re not alone. The aronia berry packs a one-two punch of tart cranberry and pomegranate with rich earthiness. The pucker factor is strong with these guys, which is why they’re also known as chokeberries. 

Always up for our challenge (and a clever nickname), our brewers loved the idea of working with such a distinct flavor profile. The sweet, yet crisp and clean, malt of a traditional Belgian Blonde perfectly balances out the tartness. Aronia berries are deep purple in color, which resulted in a gorgeous ruby red body and a frothy pink head. 

As with all of our Sub Rosa releases, the Aronia Berry Belgian Blonde Ale is available exclusively in our tasting room. It premieres this Friday, and will only be available for a limited time. Until then, get up close and personal with our Sub Rosa series: 

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