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 



Chef Danny Jacinto at Sobo’s Wine Beerstro put together an amazing four-course menu for his restaurant’s first Flying Dog beer dinner:

First Course

  • Seared escolar nicoise: Frisee, blood orange reduction, all spice, red onion, preserved lemon
  • Paired with UnderDog Atlantic Lager
Second Course
  • Rouladen: Flank steak, beer mustard, house pancetta, sour pickle, braised red cabbage
  • Paired with Dogtoberfest Marzen
Third Course
  • Grilled lamb shoulder: Chicory, orange, garbanzo, dark chocolate mole
  • Paired with Wildeman Farmhouse IPA
  • Vanilla bean panacotta: Coffee espuma, smoked salted caramel
Dinner is $45 per person and will be served at 6 pm. Reservations are required, so make yours today by calling 410-219-1117.



For their first beer dinner ever, Praline Bakery & Bistro in Bethesda is featuring amazing food pairings with five of our full-flavored, complex, and refreshing seasonal brews. Check out Executive Chef Christian Gautrois’ menu for this 5-course extravaganza.

Amuses Bouche (both paired with Woody Creek Belgian White)

  • Quiche Flamande
  • Bouchee with crab and tarragon 
First Course
  • Endive salad with peach, caramelized pecans, and Fourme d’Ambert
  • Paired with In-Heat Wheat Hefeweizen
Second Course
  • Grilled shrimp with white corn, fennel, tomato, black olives, and arugula dressing
  • Paired with Wildeman Farmhouse IPA
Third Course
  • Grilled lamb chop and beef tenderloin farm salad with black peppercorn and balsamic vinaigrette
  • Paired with Dogtoberfest Marzen
  • Belgian waffle served with strawberries, chocolate, and sweet whipped cream
  • Paired with Horn Dog Barleywine

Dinner is $65 per person (not including tax and gratuity). The reception starts at 6 pm and dinner will be served at 6:30 pm. Reservations are required, so make yours today by calling Praline at 301-229-8180.



Sitting atop the cliffs of the Potomac River, The Restaurant at Patowmack Farm is the epitome of farm-to-fork. They boast that “the fields are their chef’s pantry,” as the restaurant itself sits on an organic and biodynamic farm in Lovettsville, Virginia. 

For Support Local Week, we asked Patowmack’s renowned Executive Chef Christopher Edwards if he would share one of his favorite fall recipes. He just happened to choose one using beef from Hedgeapple Farm, who will be at our Local Bazaar tomorrow at the brewery

Without further ado, here is Chef Chris’ Hedgeapple Farm Beef Meatballs Calabrese in Tomato Sauce: 

Meatball mixture:

  • 2 lbs Hedgeapple Farm ground beef 
  • 1 cup stale bread, soaked in milk, then drained
  • 1 cup pecorino cheese (1/4 cup reserved for garnish)
  • 3 eggs
  • 1 1/2 tablespoon dried parsley
  • 1 teaspoon oregano 
  • 3/4 cup raisins, plumped in red wine, then drained
  • Salt and pepper to taste
  • Olive oil for cooking

Tomato sauce: 

  • 1/4 cup extra virgin olive oil 
  • 3/4 tablespoon ground black pepper
  • 1 white onion, diced
  • 1 garlic clove, smashed
  • Red wine from plumped raisins
  • 8 oz can of tomato puree
  • 8 oz can of diced tomatoes
  • 1 1/2 tablespoon sugar
  • 2 teaspoons dried red pepper flakes
  • Salt to taste


  • Start the tomato sauce first by heating the olive oil in a sauce pot over medium heat. Add the diced onion, black pepper, and garlic all at once and cook gently until the onion and garlic are slightly translucent. 
  • Add the red wine and reduce by half. 
  • Add the remaining ingredients and bring to a simmer. 
  • Simmer over low heat for one hour only. 
  • Preheat over to 325 degrees.
  • While the sauce simmers, make your meatballs. In a large mixing bowl (using your hands) mix all of the ingredients, except for the raisins and olive oil, until combined thoroughly.
  • Shape the meatballs into desired size and using your finger, press 3 to 4 raisins down into the center of each meatball. Then, reshape the meatball to cover the raisin cavity. 
  • Set meatballs aside on a baking sheet and begin to heat the olive oil in a large sauté pan. 
  • Brown meatballs evenly, being careful not to overcrowd the pan.
  • Place browned meatballs on a clean baking sheet, and finish cooking meatballs in the oven for about 15 minutes. 
  • To serve, ladle tomato sauce over the meatballs and sprinkle with the extra pecorino cheese. 

Chef’s note: Serve meatballs and sauce alongside your favorite pasta and top with fresh basil leaves for added flair. 

This dish will be on special at The Restaurant at Patowmack Farm all weekend. Reservations are required, so make yours on their website or by calling 866-819-1283. 



As we hold onto these last days of summer (with a white-knuckled grip of desperation), we’re going to show you how to make friends and influence people with some beer mixology. (See? That phrase alone is impressive.) 

We present to you three different shandies using UnderDog Atlantic Lager — perfect for backyard BBQs, poolside parties, or your typical Tuesday night. (Each of these recipes make 4 drinks.) 

So Fresh and So (Minty) Clean 

You need:

  • 1 cup of sugar
  • 3 cups of water
  • Peel of one lemon 
  • 1 cup of fresh lemon juice
  • Fresh mint
  • 2 bottles or cans of UnderDog Atlantic Lager

You need to do:

  • Combine 1 cup of water, sugar, and lemon zest in a saucepan. Bring it to a boil and stir to dissolve sugar.
  • Remove from heat and cool to room temperature. (Putting it in the freezer speeds up the process.)
  • Pour syrup into a pitcher and stir in remaining 2 cups of water and lemon juice. 
  • Muddle mint leaves (4 to 5) in each glass and add ice.
  • Pour 1/4 cup of lemonade mixture into each glass, top with UnderDog, and enjoy. 

Simple and Spicy

You need: 

  • Salt
  • 1/2 teaspoon cayenne pepper
  • 4 lemon wedges 
  • 1 cup store-bought lemonade
  • 2 bottles or cans of UnderDog Atlantic Lager

You need to do:

  • On a small plate, combine the salt and cayenne pepper.
  • With a lemon wedge, moisten the rims of 4 glasses and dip each in the salt mixture. 
  • Combine beer and lemonade in a pitcher and pour over ice into each glass. 

Gingers Have No Soul 

You need: 

  • 12 slices of peeled ginger
  • 1 cup of sugar
  • 4 ounces of spiced rum 
  • 1/4 cup of lemonade
  • 2 cups of UnderDog Atlantic Lager

You need to do:

  • Combine 1 cup of water, sugar, and ginger slices in a saucepan. Bring it to a boil and stir to dissolve sugar.
  • Remove from heat and cool to room temperature. (Again, putting it in the freezer speeds up the process.)
  • Remove ginger slices from the mixture. 
  • Using a martini shaker to mix each drink, add ice, 1 ounce of rum, 1 tablespoon of the ginger syrup, and 1 tablespoon of lemonade. Shake well and pour into glasses.
  • Top each glass with 1/2 cup of UnderDog. 
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