Our brewer Chris Lowe, one of the minds behind our Brewhouse Rarities Mango Habanero IPA, is a beast in the brewhouse and in the kitchen. Playing up the balance of sweet and heat in the beer, he developed a recipe for Mango Habanero hot wings that are sure to make you sweat.


  • 5 lbs cleaned and cut wings
  • 12 oz Frank’s Red Hot Sauce
  • 2 habanero peppers (whole)*
  • 2 ripe mangos (peeled and diced)
  • 2 cloves garlic (finely diced)
  • 2 tablespoons butter
  • 2 tablespoons brown sugar 
  • 1 small white onion (finely diced)
  • 1/2 cup Mango Habanero IPA
  • 1 teaspoon salt
  • 1 teaspoon red pepper


  1. Season the wings with salt and red pepper and refrigerate for at least one hour.
  2. Preheat oven to 400 degrees
  3. Cover baking sheet with foil and place wire rack on sheet. Place the wings on the rack and bake for 50 minutes, turning then halfway through. 
  4. Combine diced mango, Frank’s Red Hot Sauce, habaneros, and beer.
  5. Heat butter and brown sugar in a medium saucepan over medium heat. 
  6. Once butter melts and is combined with brown sugar, add onions and garlic and cook until soft. 
  7. Add both mango and onion mixtures to a blender and blend until smooth.
  8. Once sauce is throughly mixed, transfer it back into the saucepan and bring to a summer. 
  9. Remove wings from the oven, toss them in sauce, and enjoy.

* Two habaneros mean business. If you want your wings with a little less heat, use 1 habanero pepper. For mild spice, only use half. 




Adding our Brewhouse Rarities Orchard Ale, brewed with fresh apple juice from local Distillery Lane Ciderworks, to these quintessentially-fall cupcakes, enhances the flavor and, more importantly, gives you an excellent excuse to drink while you bake. 

Prep Time: 30 minutes  |  Cook Time: 15 minutes


  • 2 sticks unsalted butter, softened
  • 1 3/4 c. sugar
  • 2 1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, room temperature
  • 2 c. shredded apples (preferably Golden Delicious)
  • 1 c. Orchard Ale 
  • 1/4 c. milk
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 tsp. vanilla extract
  • Maple syrup and pecan pieces (for garnish)
  • For the frosting: 
    • 4 oz. cream cheese, softened
    • 1 stick unsalted butter
    • 4 c. powdered sugar
    • 1 tbsp. heavy cream or milk
    • 1/2 tsp. cinnamon
    • 1 tsp. vanilla 
    • Pinch of salt 


  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time to make sure that they are well incorporated.
  4. Add the flour, baking powder, salt, cinnamon, and nutmeg, mixing well.
  5. Combine the vanilla extract and milk in a separate bowl. Then, very slowly, pour the mixture into the beer while the mixer is still blending.
  6. Place the apple shreds inside a clean kitchen towel and ring the juice into a cup. (Said juice can be discarded or drank. We recommend the latter.) Fold the shredded apples into the cupcake batter.
  7. Line two cupcake pans with cupcake papers and use an ice cream scoop to scoop batter in each paper.
  8. Bake for 15 to 18 minutes. Allow to cool before icing.
  9. For the frosting: Beat together cream cheese and butter until well mixed. Slowly add the powdered making sure it is well mixed and creates a thick and smooth frosting. Add the cinnamon, vanilla, and salt and mix until all ingredients are combined. Spread or pipe frosting onto your cupcakes. Drizzle with maple syrup and top off with pecan pieces (if desired).




flights poster

We’re welcoming The Common Market’s resident cheese monger, Tim Lake, for a five course cheese and beer pairing experience at the brewery on Tuesday, September 17.

Tickets are $25 and include 5 beer and cheese pairings, another beer sample of your choice, a Flying Dog goblet, and a Common Market eco can coolie.

The pairings include:

Wallaby from Keswick Creamery, Newbury, PA – paired with In-Heat Wheat Hefeweizen

  • About the cheese: Pleasant yogurt tartness balanced with mushroom earthiness. Versatile as a snacking cheese or as a melter in recipes.
  • About the beer: A traditional German-style hefeweizen with flavors of banana and clove

Grayson from Meadowcreek Creamery, Galax, VA – paired with Dogtoberfest Marzen

  • About the cheese: Beefy and slightly funky washed-rind cheese showcasing the remarkable protein-character of Jersey cow milk
  • About the beer: A rich and malty fall seasonal with sweet graham cracker notes balanced by a dry finish

Beemster XO gouda, Western Netherlands – paired with Natural Selection Stock Ale

  • About the cheese: Butterscotch and caramel coat the palate, rounding out with a nutty saltiness and accentuated by a signature crunchy texture.
  • About the beer: A three-part collaboration with Evolution Brewing Co. Brown fruit and caramel dominate Genus One

Druck’s Extra Sharp Cheddar from York Valley Cheese, Hellam, PA – paired with The Truth Imperial IPA

  • About the cheese: Bold, sweet, and nutty, this exemplary cheddar pairs well with sweet jams and, of course, citric hops
  • About the beer: A brand-new year-round beer that’s a hop bomb of pine, citrus, and stone fruit<br/><br/>

Smokey Blue from Rogue Creamery, Central Point, OR – paired with Gonzo Imperial Porter

  • About the cheese: Cold-smoked over Oregon hazelnuts, this classic blue takes on an impressive bacon-like flavor. Great for the grill or winter dessert.
  • About the beer: A deep, dark, and mysterious homage to the Good Doctor with rich chocolate and roast followed by a hop kick finish.

This will sell out, so get your tickets now. 



To get you through the summer, Pizza P will have daily pizza specials paired with one Flying Dog beer and one Dogfish Head beer for just $20 from August 7-12.

Here’s the menu for their Georgetown location: 

Wednesday, August 7

  • Salsa verde, radicchio, artichokes, red onion, sausage, pecorino
  • Brewhouse Rarities Pineapple Saison and Dogfish Head Midas Touch

Thursday, August 8

  • Peach BBQ, lacto kale, radishes, peaches, sausage, smoked gouda
  • Doggie Style Pale Ale and Dogfish Head Burton Baton

Friday, August 9 

  • Hard-boiled egg, roasted red and yellow peppers, caramelized onions, parsley, bagna calda
  • Paired with In-Heat Wheat Hefeweizen and Dogfish Head Sahtea

Saturday, August 10 

  • Curried chick peas, Birreria tomato sauce, cucumber, mint, cilantro, yogurt, feta
  • Brewhouse Rarities Easy IPA and Dogfish Head Sixty-One

Sunday, August 11

  • Pears, endive, rosemary, pancetta, gorgonzola
  • Brewhouse Rarities Belgian Devil and Dogfish Head Raison d’Etre

Monday, August 12

  • Roasted summer vegetables, roast lamb, Dijon vinaigrette, pecorino
  • Pearl Necklace Oyster Stout and Dogfish Head Palo Santo



FFB cocktail 7.3

Said cocktails include:

  • UnderDog Shandy: UnderDog Atlantic Lager, fresh ginger juice, and lime juice 
  • Double Down: Double Dog Double Pale Ale, lemon juice, orange curaçao, and Four Roses Bourbon with an orange peel
  • Snake Pit: Snake Dog IPA, lime juice, passionfruit syrup, and 151 Lemon Hart Rum with a lime disc
  • Beer’s Knees: Woody Creek Belgian White, lemon juice, and Beefeater Gin with an orange peel
  • Horny as Hell: Horn Dog Barleywine, Founding Farmers Rye, and Angostura Bitters with lemon zest 



June Flights Bites

Behold, the pairings for our June 18 Flights and Bites with master chocolatier Randy Olmstead of The Perfect Truffle: 

  • Banana with In-Heat Wheat Hefeweizen
  • Peach Bourbon Cobbler with Brewhouse Rarities Easy IPA
  • Dolce de Leche with Natural Selection Stock Ale
  • Wasabi & DEALER’S CHOICE!

Based on what you experience and learn through the first three pairings, you get to choose the final beer pairing for Randy’s famous Wasabi truffle. Your choices are: 

  • Woody Creek Belgian White
  • Brewhouse Rarities Big Black Wit
  • Gonzo Imperial Porter

Tickets are just $10 and on sale now through Eventbrite.com




This month’s food and beer pairing features Palmyra Farm Cheese, made from award-winning Ayrshire cows in Hagerstown, Maryland.

  • Chesapeake Cheddar with In-Heat Wheat Hefeweizen
  • Feta with UnderDog Atlantic Lager
  • Tomato Basil Cheddar with Easy IPA
  • Smoked Cheddar with Pearl Necklace Oyster Stout

For just $10, you’ll receive four beer and cheese pairings, learn how each are made, and experience why they work so well together. Plus, additional beer and cheese will be available for purchase after the event. 

Only 20 tickets are available, so reserve your spot now.



Tuesday, April 23 at Hellas Restaurant and Lounge in Millersville, MD

Chef Michael Stavlas of Hellas Restaurant and Lounge has created a spectacular menu paired with our beers, including two rare vintage releases. Take a look at the menu, then mark your calendars for Tuesday, April 23: 

  • Reception: Spanakopita paired with In-Heat Wheat Hefeweizen
  • First course: Grilled octopus with feta paired with Single Hop Imperial IPA with Citra
  • Second course: Crab and portabello bisque paired with Brewhouse Rarities Green Tea Imperial Stout
  • Third course: Bistro venison chop-n-frites paired with 2010 vintage Barrel-Aged Gonzo Imperial Porter
  • Fourth course: Bananas foster-stuffed French toast paired with 2011 vintage Horn Dog Barleywine

Dinner is $55 per person and seating is limited. Make your reservation now by calling Hellas at 410-987-0948.



Single Hop Citra 12ozMt. Airy Inn is hosting an EPIC beer dinner Monday, March 25. Each course will be paired with one of our Single Hop Imperial IPA. Here’s a look at the menu:

Appetizer: Crab Guacamole with Fried Plantains

  • Fresh crushed avocados tossed with red onions, pineapple, tomatoes, and Blue Crab meat
  • Paired with Single Hop Imperial IPA with Nelson Sauvin 

Soup: Smoked Corn and Poblano Chowder

  • Creamy soup made with smoked corn and roasted poblano peppers, topped with a salty Mexican cheese and tortilla strips
  • Paired with Single Hop Imperial IPA with Citra


  • Fresh tuna, tomatoes, red onion, serrano peppers, and cilantro in a sweet citrus sauce
  • Paired with Single Hop Imperial IPA with Chinook

Dessert: Mango Flan

  • Slow-baked custard topped with mango and caramel
  • Paired with Single Hop Imperial IPA with Galaxy 

Dinner is at 6:30 pm. Reservations are required, so make yours today by calling Mt. Airy Inn at 301-829-1400.



Pumpernickel IPA mustard

When Pumpernickel IPA, our March Brewhouse Rarities release brewed with rye and caraway seeds, first went on tap at the brewery, the wheels began turning inside of our tour guide Jamie’s head. 

A few days later, he brought in homemade soft pretzels and a spicy, sinus-clearing mustard made with Pumpernickel IPA:


1/2 cup mustard seeds (50% yellow, 50% brown*) 

2 tablespoons distilled vinegar

12 oz. Flying Dog beer**

Pinch of salt

Directions: Mix all ingredients and let soak at room temperature for 24 to 48 hours. The mustard seeds should double in size. Then, use a blender or food processor to blend mustard to desired consistency.

 * To kick up the heat, increase the ratio of brown to yellow seeds 

** Since Pumpernickel IPA is a draft-only release, Jamie recommends trying any Flying Dog IPA. Any takers for Raging Bitch?

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