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.”
It snowed. The temperature did not rise above 25 degrees. The wind whipped across the beach, making it seem like it was snowing horizontally. In the mind of Flying Dog’s Chad Hooper, and tens of thousands of others, the conditions were perfect to Plunge into the Chesapeake Bay.
This past Saturday’s Polar Bear Plunge at Sandy Point State Park in Annapolis, MD was an insane mix of bikinis, booze, bands, and blisteringly cold weather — all in the name of charity and a good time. Hailed as their biggest event yet, Special Olympics Maryland has already reported that they reached their fundraising goal of $3 million.
We were happy to be a part of such a powerful event. But let’s be honest, we also loved being the snickering observers of Chad’s first Plunge. With the help of a few Double Dogs, Chad plunged twice into the chilly Chesapeake. He’s the one with the “Good Beer, No Shit” sticker on his back. (Go figure.)
Last week, Flying Dog Brewery and Brightest Young Things dominated Washington, DC, all in the name of local creativity.
Together, we hosted five-days of sold-out Thievery Corporation shows at the 9:30 Club, complete with pre-show meet and greets with the band and post-show VIP after-parties.
The engagement kicked off at Hotel Rouge before Wednesday’s show with a Flying Dog happy hour and the opening of a Thievery Corporation photography exhibit.
Before each show, Flying Dog sponsored artist experience VIP meet and greets with Thievery Corporation at the 9:30 Club Back Bar, along with complementary tastings of our Snake Dog IPA, Gonzo Imperial Porter, and Old Scratch Amber Lager. Those same lucky VIPs got to hang with Flying Dog after hours.
We invite you to feast your eyes on some pics from Friday night’s show.
As if the music wasn’t enough, there was an artist painting during the entire show.
Did we mentioned that it was sold out?
Flying Dog adds new meaning to the word “backstage”.
Last Thursday’s Flying Dog Beer Dinner at Magnolia’s at the Mill was nothing short of divine. The menu and pairings were the brainchild of Executive Chef Mark Marocco. Needless to say, we want to relive these tastes over and over again.
First course: Guajillo pepper seafood tostada with avocado and pico de gallo, paired with our 20th anniversary Belgian-style IPA, Raging Bitch
- Our Bitch combines big citrus hops with fruity Belgian yeast, all of which showed the spicy pepper whose boss.
- The balance of caramel malt brought out the sweetness of the tomato beautifully.
Second course: Mozzarella en corrozza with an anchovy garlic sauce, paired with our Old Scratch Amber Lager
- The Scratch made the salt and garlic slap you in the face.
- Those same those flavors brought out a tart tanginess in the amber lager.
Third course: Shrimp and white cheddar grits with tasso ham, paired with Nitro charged Double Dog Double Pale Ale
- Double Dog is smooth, creamy and sweet on nitro.
- It brought out the creamy, buttery flavors of the cheddar grits while emphasizing each protein equally.
Fourth Course: Ale braised Shepherd’s Pie (ground lamb and beef with hickory smoked whipped potatoes), paired with our Dogschwarz Smoked Double Lager
- The roasted, smokiness of the malt combined with the hickory smoked potatoes and braised meats was perfect.
Dessert: Chocolate pistachio mascarpone cannoli, paired with our Gonzo Imperial Porter
- The chocolate, vanilla and nutty combination created an almost toffee-like taste.
Finale: A vertical tasting of Horn Dog Barleywine and vintage 2006 oak-aged Horn Dog Barleywine
We tasted a newly-packaged Barleywine alongside the same brew aged for almost four years in oak whiskey barrels. The difference was profound. As it ages, Horn Dog becomes more complex, bringing out the brown fruit flavors and transforming into a sherry-like nightcap. And a nightcap it was.
For those of you who follow Flying Dog on Twitter, you know that last Friday was a very busy day.
The Food Network visited our brewery to film an episode of “Unwrapped,” featuring Snake Dog IPA – our resident hop monster that slaps you in the face with flavor.
Following the premise of the show, the crew walked through the entire process of brewing Snake Dog: from welcoming the malt to our brewery to waving goodbye to the bottles and kegs. Leading the way was Matt Brophy, senior VP of brewing operations, with a little help from Jim Lutz, VP of sales.
Here’s a glimpse behind the scenes:
Details on the episode are still under wraps (we couldn’t resist). What we do know is that it will air anywhere between 3 months to 1 year from now. We’ll let you know when we start rolling out the red carpet for Brophy and Lutz.
For those of you who don’t follow us on Twitter, start. Then you can hear about sweet breaking news, like when Marc Summers is going to holler at some Snake Dog.