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?



When Brewer Chris Lowe is not busy reciting the works of famous poets, he dominates the kitchen and is constantly developing new recipes using our beer. 

Behold is his latest, a Chicken and Beer Bake with Wildeman Farmhouse IPA that’s quick and easy (just how he likes it):


  • 6 boneless chicken breasts
  • 1/3 cup Wildeman Farmhouse IPA
  • 1 can of Cream of Chicken soup
  • 6 slices of Swiss or Mozzarella cheese (chef’s choice)
  • 1/2 cup stuffing bread mix (we like Pepperidge Farm) 
  • 1/4 cup melted butter


  1. Preheat oven to 350 degrees. 
  2. Mix soup and beer together. Save the remaining beer for personal consumption.
  3. Tenderize the chicken and place in shallow baking dish. 
  4. Pour soup mixture over chicken.
  5. Top each breast with a slice of cheese.
  6. Sprinkle with breadcrumbs and pour melted butter evenly over each breast. 
  7. Bake for one hour. 
  8. Serve once cool while polishing off that 6-pack. 



On Thursday, February 21, Black Eyed Susan’s in Hagerstown, MD is hosting their first beer dinner with yours truly. Here’s a look at the incredible menu:

First Course

  • Caramelized carrot soup with clove, orange, and banana brulee
  • Paired with In-Heat Wheat Hefeweizen 

Second Course

  • Triple creme Brie with puff pastry, frisee, and blood orange reduction
  • Paired with Raging Bitch Belgian-Style IPA

Third Course

  • Grilled hangar steak with fire-roasted tomatoes, asiago pretzel crust, and potato galette
  • Paired with Old Scratch Amber Lager

Fourth Course

  • Stilton bread pudding with slow-roasted grapes and Horn Dog honey gastrique
  • Paired with Horn Dog Barleywine

Fifth Course

  • Vanilla ice cream float with an espresso brownie and caramel
  • Paired with Kujo Imperial Coffee Stout

Dinner is $50 (including tax and tip) and reservations are required. To make yours, call Black Eyed Susan at 240-420-2955.



We are the 99% who stand for the consumption of pork products. Supporting the cause is one of DC’s best new restaurants, The Pig, which is hosting a 5-course beer dinner Monday, January 7. 

Here’s a look at the menu:


  • Beer soup, olive shooters, smoked ham and herb biscuit
  • Paired with K-9 Winter Ale

First Course

  • Spicy ale and shrimp pot pie, bacon, chilies 
  • Wildeman Farmhouse IPA

Second Course

  • Coppa and duck heart half-smoke sausage, lusk cheese, trotter chili, pickles
  • Paired with Gonzo Imperial Porter

Third Course

  • Seared diver scallop, house-cured lardo, citrus and fennel salad
  • Paired with UnderDog Atlantic Lager

Fourth Course

  • Pig head mole, spicy papitas
  • Paired with Raging Bitch Belgian-Style IPA

Fifth Course

  • Spicy blood hot chocolate, Chipotle Dark Ale foam, churros
  • Paired with Brewhouse Rarities Chipotle Dark Ale 

Dinner will be served at 7 pm and is $70 per person. Only 50 spots are available, so make your reservation today through The Pig’s website.



We’re taking the classic pizza and beer combo to a whole new level. Il Forno Pizzeria in Frederick, Maryland is hosting a Single Hop/Multi Top beer dinner on Tuesday, December 4. 

Featuring 5 of our Single Hop Imperial IPAs, here’s a look at the menu:

  • El Dorado paired with Buffalo Chicken Pizza 
  • Citra paired with Carnivore’s Dream (pepperoni, ham, meatballs, and Italian sausage) Pizza 
  • Chinook paired with Ham and Pineapple Pizza 
  • Centennial paired with Veggie (green peppers, onions, and mushrooms) Pizza 
  • Nelson Sauvin paired with Four Cheese Pizza 

You can do all five pairings for just $20 or a la carte (single slice and 6 oz. beer pairing for $4 each). Dinner will be served from 6 to 8 pm. Since this is a stationed beer dinner, reservations are not required. 



Friday, November 23 at Grape Seed Bistro in Bethesda, MD

Thanksgiving dinner is just a warm-up for what we have in store at Grapeseed Bistro in Bethesda, MD on Friday, November 23.

Pull yourself out of the post-turkey haze and put the sweatpants in the wash. These five courses will be worth it: 

  • Crab hors d’oeuvres paired with UnderDog Atlantic Lager
  • Sunchoke soup with roasted apple and duck confit paired with K-9 Winter Ale
  • Icelandic Cod, crispy brandade, mushrooms, and porcini cream paired with Pearl Necklace Oyster Stout
  • Grilled and braised pork shoulder, pappardelle, apricots, and cipollini onions paired with Wildeman Farmhouse IPA
  • Hazelnut semifreddo, Nutella brownie, and toasted meringue paired with Gonzo Imperial Porter
Cocktail hour begins at 6:30 pm and dinner is $59 per person (excluding tax and gratuity). Reservations are required, so make yours by calling Grapeseed at 301-986-9592.



Beer is the most versatile type of alcohol to cook with. It can intensify flavors, liberate aromas, tenderize meats, and help hair loss. (The latter not evaluated by the FDA, but we have a healthy hunch.)

Below are two recipes from our fellow brethren in beer that are just perfect for fall: Spicy Chili using The Fear Pumpkin Ale and Beef Stew with Pearl Necklace Oyster Stout. 

Spicy Chili con The Fear (courtesy of @HipsterBrewfus)


  • 2 lb of ground beef
  • 1 lb steak tips
  • 1 lb sausage
  • 1 large yellow onion, chopped
  • 2 cans chili beans, 75% drained 
  • 1 can diced tomato
  • 3 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 green chili peppers, seeded and chopped
  • 4 beef bouillon cubes
  • 1 cup of The Fear Imperial Pumpkin Ale
  • 1/4 cup chili powder *
  • 1/8 cup chipotle powder *
  • 1 tablespoon oregano
  • 2 teaspoons cumin
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon cayenne pepper *
  • 1 teaspoon paprika 
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 2 teaspoons hot sauce *
  • 1 tablespoon worcestershire sauce

* If you do not want an overly spicy chili, reduce each of these ingredients by half. 


  1. In a large pot (think French Oven), brown ground beef, steak tips, sausage, and onion over medium heat.
  2. Once meat is fully browned and onions translucent, drain fat from pot. 
  3. Combine all other ingredients in the pot and stir thoroughly, reducing heat and bringing mixture to a simmer. 
  4. Simmer, covered, for 90 minutes, stirring occasionally.
  5. Remove lid, which will allow the chili to thicken, and simmer for an additional 30 minutes. 

Pearl Necklace Beef Stew (courtesy of @thane_of_irony)


  • 2 lb beef chuck, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons tomato paste
  • 2 1/2 cups chicken stock 
  • 2 bottles Pearl Necklace Oyster Stout
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 bay leaves
  • 1 lb potatoes, cut into 2-inch cubes
  • 1 lb carrots, diced 
  • 1 lb peas 


  1. Preheat oven to 350 degrees.
  2. Add vegetable oil to skillet and lightly brown beef and onion over medium heat. 
  3. Transfer beef and onion to a large Dutch oven and add garlic, tomato paste, chicken stock, Pearl Necklace, brown sugar, flour, and bay leaves.
  4. Combining thoroughly, bring mixture to a simmer over medium heat. 
  5. Once simmering, cover and bake in oven for 90 minutes. 
  6. After 90 minutes, stir in potatoes, carrots, and peas. If mixture seems dry, add more beer. 
  7. Cover and return to oven for another 90 minutes until meat and vegetables are tender. 
  8. Remove bay leaves before serving.



Our brewer Chris Lowe is known for many things here at the brewery. Among them are an insufferable Boston accent, an uncanny resemblance to Stiffler from American Pie, and mad skills in the kitchen — especially when it involves beer. 

So when he brought in a loaf of banana bread he made with The Fear Imperial Pumpkin Ale. We knew we needed to:

1. Get a piece before it was devoured.

2. Get the recipe:


  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips
  • 4 ripe bananas
  • 2 eggs
  • 1/3 cup melted butter
  • 6 oz. of The Fear Imperial Pumpkin Ale
  • Preheat oven to 350 degrees 
  • Mix dry ingredients (flour, sugar, baking powder, salt, baking soda, chocolate chips) in a large bowl
  • Mash bananas in a small bowl and add eggs, melted butter (slightly cooled), and The Fear
  • Stir banana mixture into dry mixture 
  • Pour batter into 9″ by 13″ pan and bake for about 45 minutes



Brightons Restaurant at Royal Sonesta Hotel, located in Baltimore’s Inner Harbor, is hosting an Oktoberfest beer dinner on Thursday, Oct. 18. Here’s a look at the five-course menu:

First Course

  • Crispy, Local Hollywood Oyster with Creamed Spinach and Black Garlic Oil
  • Paired with Pearl Necklace Oyster Stout 

Second Course

  • Baby Arugula Salad, Old Bay Roma Sausage, Harborcourt Honeycomb and Cinnamon Gastrique with Pumpkin Bread Croutons
  • Paired with Dogtoberfest Marzen 

Third Course

  • Harvest Ale Soup with Cherry Glen Chipotle Goat Cheese, served in a Mini Pumpkin
  • Paired with Secret Stash Harvest Ale 

Fourth Course

  • Herb-Crusted Venison Loin, Ratatouille, and a Rosemary-Venison Jus
  • Paired with International Arms Race Zero IBU IPA

Fifth Course

  • Jack-O-Lantern Balls (Graham Cracker-Crusted Pumpkin Cheese Cake Balls)
  • Paired with The Fear Imperial Pumpkin Ale 

Dinner is $62 per person. Reserve your spot by calling Royal Sonesta Hotel at 410-347-9750.



For those of us who feel like cooking never, The Diamondback Tavern in historic Ellicott City, MD is featuring a 3-course, 3-beer pairing menu for the entire month of October.

Just $30 gets you the following:

  • Beer-braised pork belly with homemade beer BBQ sauce paired with Dogtoberfest Marzen
  • Crab risotto with beer seafood stock paired with In-Heat Wheat Hefeweizen
  • Stout crème anglaise paired with Gonzo Imperial Porter 
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