Last Saturday’s 2010 World Beer Cup became the world’s largest commercial beer competition with 3,330 beers entered by 642 breweries in 90 beer style categories.
No stranger to the World Beer Cup, our Vintage 2007 Gonzo Imperial Porter received a Silver Medal in the Aged Beer category. (In 2008, it won a Gold Medal in the American-Style Imperial Stout category.)
Delicious in all forms, as Gonzo Imperial Porter ages, the roasted, coffee notes change to smooth chocolate and toffee flavors, which softens the hop bite. Although alcohol notes are not noticeable in newly packaged Gonzo, they become even less as it ages.
The thrill and anticipation of Major League Baseball’s opening day has come and gone, but Flying Dog is here to stay.
Our Snake Dog IPA is on draft at all of the craft beer stations at Oriole Park at Camden Yards in Baltimore and our In-Heat Wheat Hefeweizen is on draft at Nationals Park in Washington, DC.
Whether your screaming “How ’bout them O’s!” on Eutaw Street or chanting “Let’s go Nats” on the Riverfont, you can now support your local brewery while rooting for the home team.
We’ve heard a lot of buzz around our brewery tours, so we wanted to give the People’s Republic of Flying Dog an update.
Our hope is to resume tours of the brewery in August 2011.
Maryland laws limit brewery tour participants to one 6-ounce sample of beer after participating in a guided tour. Our tour participants feel that a quintessential element of touring a brewery is being able to sample and learn about more than one beer.
We are working to change that law during the next state legislative session. If our changes pass, they will be made effective by July 2011.
A lot of you have asked if there is anything you can do to help change the law. While we appreciate the support, there isn’t anything you can do at this time. There is a certain process we must follow to pursue this type of change. We trust that process and are confident that we will meet little (if any) resistance along our way.
“Good People Drink Good Beer” in the great State of Maryland. Our simple goal is to update the state laws and make them a little more brewery-friendly.
Chad Ober lives in New Hampshire, the land of “Live Free or Die.” And he wants one thing: Raging Bitch.
Unfortunately, the State of New Hampshire has banned wholesalers and retailers from carrying Raging Bitch. Why? Because one person (Chief of Liquor Enforcement Eddie Edwards) doesn’t like the name.
In protest, Chad started a Facebook page titled “BEER DRINKERS FOR FLYING DOG RAGING BITCH IN NH.” On the page, he requests that “anyone joining this group needs to have a desire for all beers to be available to the public, regardless of silly things like names!”
We could not agree more.
It is an outrage that one person can arbitrarily over-rule the rights of wholesalers, retailers, and beer lovers throughout an entire state. We are proud to have Chad in the People’s Republic of Flying Dog and wholeheartedly support his quest for the Bitch.
Mr. Edwards, if you’re reading this, our CEO Jim Caruso has called you a few times to discuss this with you. He would very much appreciate a call back.
Quite a few Flying Dog mutts have culinary backgrounds. And when their love for food and beer come together, the result is (usually) pretty damn tasty.
Brewer and cellarman Larry Pomerantz recently developed his own take on fish and chips, inspired by our 20th anniversary Raging Bitch:
Bitch and Chips
Serves 13 (6 oz. portions)
- 6 cups flour
- 3 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon Old Bay Seasoning
- 36 oz (3 bottles) Flying Dog’s Raging Bitch Belgian-Style IPA
- 5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
- Cornstarch, for dredging
Directions for Bitch Batter and Fish:
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
- Whisk in the beer until the batter is completely smooth and free of any lumps.
- Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
- Heat oil in deep frier or pan to 350 degrees.
- Lightly dredge fish strips in cornstarch.
- Working in small batches, dip the fish into batter and immerse into hot oil.
- When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
- Drain the fish.
- Serve with malt vinegar.
Directions for Homemade French Fries:
- Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
- Place in a large bowl with cold water.
- Heat fryer to 320 degrees.
- Drain potatoes thoroughly, removing any excess water.
- When oil reaches 320 degrees, submerge the potatoes in the oil.
- Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
- Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees.
- Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
- Remove and drain on roasting rack.
- Season with kosher salt.
According to Larry, all must be served with plenty of Raging Bitch.
Artist Stacey Mrva handcrafted steel sculptures to celebrate some of the craft beer served at the Tap and Mallet in Rochester, NY. We were honored to see her take on our wings, which were originally created by Gonzo artist Ralph Steadman.
All of Stacey’s art from this collection will be on display through the end of the month. The Tap and Mallet’s management staff have already deemed Stacey’s display as one of the most successful shows they’ve ever had. (We can see why.)
The entire world is still in shock from the catastrophic earthquake that struck the small nation of Haiti in January. Most of us can only do so much, but Emily Wardrick, a part-time tour guide and bartender at Flying Dog Brewery, is doing much more.
From March 15 through March 24, Emily is traveling to Haiti to volunteer with the His Hands for Haiti organization. “With the unknown outcome of relief efforts, we will be willing to do whatever comes our way,” she said.
This will be Emily’s second trip to Haiti. She first traveled there to volunteer last year, which was when the picture below was taken.
Emily will be staying northeast of Port-Au-Prince, an area that has been receiving little supplies since the quake. Her travel will be provided by Missionary Flights International, which provides mission aviation to Haiti, the Dominican Republic, and the Bahamas.
On behalf of the entire People’s Republic of Flying Dog, we are proud to support Emily, who said, “With the devastation that has taken place in that country and the opportunity that walked into my life to go back, I just have to trust that it is the time for me to return.”