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While you spent the last three months mastering Fallout 4 and promising to get started on that ‘honey-do’ list, we’ve been prepping for your new favorite holiday: UNO DE MAYO.
What makes an Uno de Mayo celebration different than your average Cinco de Mayo soiree?
- It’s on May 1, not May 5.
- BEER MARGARITAS and BEER MICHELADAS made with the one and only Numero Uno Agave Cerveza, a craft beer alternative to those mass-produced, south-of-the-border lagers.
Click the recipe images above for high-resolution files you can save…or print and stick on the fridge for reference. Now, we’re sitting back and waiting for Barry O to return our call on making this thing official. Olé, indeed.
Next week, 10,000+ brewing industry professionals (at least, that’s what we like to call ourselves) will descend upon the City of Brotherly Love for the Craft Beer Conference. This year, it’s setting up shop in Philadelphia, a city with a rich history in brewing that goes back further than the crack in the Liberty Bell. While the conference itself is for industry members only, we’d like to personally invite you to paint the town Flying Dog.
Monday, May 2 at Percy Street BBQ
Featuring Percy’s beloved chicken biscuit, BBQ fries and pulled pork sliders alongside Bloodline Blood Orange Ale and Fever Dream Mango Habanero IPA.
Tuesday, May 3 at Moriarty’s Pub
Featuring $2 Tacos, Numero Uno Agave Cerveza and Numero Uno Margaritas.
Wednesday, May 4 at City Tap House
The premiere dinner of the annual Craft Brewer’s Conference, Charlie Bravo Charlie (with Flying Dog, Surly, Maui, DC Brau, Firestone Walker, Avery and 2SP Brewing) is an event you can’t afford to miss. The 7-course dinner, prepared by Chefs Chad Vetter and Rhett Vellner, will feature:
Grilled Octopus with clamato salsa-chicken skin cracklins’
Paired with Flying Dog Ancho Lime Paradise Lager
Coconut Fried Oysters with curry cocktail sauce
Paired with Maui Imperial Coconut Porter
Farmers’ Lunch with a pork rillete training wheel, Stilton blue frisee and cherry vinaigrette
Paired with Avery Lunctis Viribus
Tri-Tip Carpaccio with a dry chile rub-grilled ramp chimichurri
Paired with 2SP Bell Cracker Double IPA
Scarpinocc with cherry gorgonzola filling, pulled lamb neck and traditional gravy
Paired with Surly Pentagram
Pheasant Pot Pie with spring vegetables, porter gravy and caraway crust
Paired with DC Brau Barrel-Aged Porter
Goat Cheese Cake with a cherry granola crust, Amarena cherry compote and chocolate cremeux
Paired with Firestone Walker 2016 Vintage Sucaba
Thursday, May 5 at National Mechanics
There ain’t no party like a Cinco De Mayo party with yours truly. Consuming Numero Uno and beer margaritas is mandatory, but smashing the piñata is a privilege, not a right.
It’s fashion week at Flying Dog, and as is the norm, our team is strutting their stuff. This year’s theme, Angsty Teen Dramedies of the 80’s is brought to you by our screening of The Breakfast Club tonight at the Weinberg Center. We invite you to join us as we walk through this years painstakingly curated outfits our merch team spent countless hours preparing.
Allison Reynolds (played by Heather)
Heather’s favorite quote: “Black is the new black.” With that in mind, we have Heather wearing a Raging Bitch Tee to compliment her black eyeliner and soul. Accessories include a pair of Chucks and a Raging Bitch Belgian-Style IPA.
John Bender (played by Garon)
Garon does not believe in seasonal clothing. He is also frustrated by the fact that society demands that he wear pants in public. Underneath Garon’s denim exterior, you can see the hint of a collar belonging to his favorite Flying Dog Flannel. Accessories include fingerless leather glove, but those are out of stock until 2019 due to a high demand in the market.
Brian Johnson (played by Cooper)
Cooper is a man who believes first impressions are more important than the comfort gained from wearing sweatpants. Cooper only purchases torso coverings that do not clash with his inch-too-short khakis, and this outfit was no exception. You can find Cooper sporting a Flying Dog jacket, which protects him from sticks and stones and other things that might break a lesser mans bones. Cooper’s suggested accessories include a timeless pair of wayfarers and a fake ID, for voting of course.
Andrew Clark (played by Brian)
Our resident jock, letterman, and all around tough guy, Brian prefers activewear so nothing holds him back from the task at hand. Whether he’s taping the new guy to the wall or running our CMO’s boxers up the flagpole, Brian enjoys the feel of the 100% ring spun cotton of his Batwing Hop Tee on top of his muscle tank. Suggested accessories include a shiny necklace and a muscle car.
Claire Standish (played by Erin)
Erin doesn’t care if you think she looks pretty in pink, she is a Maryland girl through and through. It is with that same dedication that she rocks her Maryland Pride Tee. Accessories include sushi (rice, raw fish and seaweed) and a bottle of Raging Bitch and The Truth in each hand while she asks, “Cause I’m telling the truth, that makes me a bitch?”
Pick up these iconic threads and more at our online shop and feel free to throw out some Blue Steel while heading down the red carpet at our showing of The Breakfast Club tonight at the Weinberg Center for the Arts.
Ah, the Summer Sessions. Flying Dog’s now infamous summer concert series. Maybe this is where you met your ex, where you first tried craft beer or where even waiting in line for the port-o-john was the most magical experience of your life. Whatever you are looking for, Summer Sessions always has a way of bringing it into your life. This year we are featuring two shows that will more than make up for the fact that you didn’t get to see The Doors train wreck of an attempt at a reunion in ’73 after Jim Morrison “died.”
June 25: VIOLENT FEMMES headline the best night of your life.
July 30: GALACTIC gets the funk out of your face.
Both events will be held on the front lawn of our the brewery. Doors will open for each concert at 5:30 pm with music starting at 6:30 pm. Keep in mind, we are dealing with rock stars, so don’t complain over a few minutes one way or another. And be sure to read the finest print before purchasing your tickets. We have standards and don’t want anyone coming in wearing a Human Clay tour t-shirt and complaining when they get thrown out.
Tickets go on sale Monday, April 25 at 10 am E.S.T.
Set an alarm. THESE SHOWS WILL SELL OUT FAST. Don’t sleep on it.
The finest print: The goal is simple: We want you to come to the brewery, drink good beer, catch an amazing live show and have a life-changing experience. To preserve the quality of your sensory experience (aka drinking our delicious beers), the event is smoke free and there is no re-entry once you’re inside of our magical gates. No pets. The only dog you should be responsible for at this event is the one in your hand and yes, we get the irony. Since we couldn’t book Jimmy Buffet, we ask that you leave the blankets, chairs and umbrellas at home. If this breaks your heart, make plans to stay in with a margarita and your “Boats, Beaches, Bars and Ballads” CD box set like our social media guy is doing this Friday night. No outside food or drink is permitted with the sole exception of unopened bottled water. Lastly, no weapons. The zombie apocalypse won’t begin until January 20, 2017. All shows are rain or shine. As always, you must be 21+ with a valid ID to enter.
For even more information, call Ghostbusters.
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.
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.
- Thursday, April 14 at 6 pm – Betamore, Baltimore, MD
- Thursday, May 12 at 6 pm – Flying Dog Brewery, Frederick, MD
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.
- Thursday, April 21 at 6 pm – Betamore, Baltimore, MD
- Thursday, May 19 at 6 pm – Flying Dog Brewery, Frederick, MD
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.
- Thursday, May 5th at 6pm – Betamore, Baltimore, MD (Special Cinco de Mayo Celebration: pairing beer + tacos!)
- Thursday, May 26 at 6 pm – Flying Dog Brewery, Frederick, MD
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:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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:
- Friday, April 1 –Flying Dog Featured Concert Series Kickoff at Metropolitan 6pm
- Saturday, April 2 – 4th Annual Annapolis Beer Run at Anne Arundel County Fairgrounds 11am
- Sunday, April 3 – Beers and Bands at Stan and Joes 11am
- Monday, April 4 – Beat the Brewers Trivia at Reynolds Tavern 6pm
- Wesdnesday, April 6 – Tales of the Beer Cocktail Competition at Fox’s Den 6pm
- Flying Dog has invited 10 local bartenders to create a cocktail incorporating Flying Dog beers. Come to Fox’s Den and watch the mixologists create inspired cocktails which are available to purchase alongside several Flying Dog beers.
- Thursday, April 7 – Firkin Tapping and Tap Takeover at Stand and Joes 7pm
- Friday, April 8 – Swine & Brine at Harvest Woodfire + Tap 5pm
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.