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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
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
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
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.
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.
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.
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
- Preheat oven to 350 degrees.
- Mix soup and beer together. Save the remaining beer for personal consumption.
- Tenderize the chicken and place in shallow baking dish.
- Pour soup mixture over chicken.
- Top each breast with a slice of cheese.
- Sprinkle with breadcrumbs and pour melted butter evenly over each breast.
- Bake for one hour.
- 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:
- Caramelized carrot soup with clove, orange, and banana brulee
- Paired with In-Heat Wheat Hefeweizen
- Triple creme Brie with puff pastry, frisee, and blood orange reduction
- Paired with Raging Bitch Belgian-Style IPA
- Grilled hangar steak with fire-roasted tomatoes, asiago pretzel crust, and potato galette
- Paired with Old Scratch Amber Lager
- Stilton bread pudding with slow-roasted grapes and Horn Dog honey gastrique
- Paired with Horn Dog Barleywine
- 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
- Spicy ale and shrimp pot pie, bacon, chilies
- Wildeman Farmhouse IPA
- Coppa and duck heart half-smoke sausage, lusk cheese, trotter chili, pickles
- Paired with Gonzo Imperial Porter
- Seared diver scallop, house-cured lardo, citrus and fennel salad
- Paired with UnderDog Atlantic Lager
- Pig head mole, spicy papitas
- Paired with Raging Bitch Belgian-Style IPA
- 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.