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.
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.
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.
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.