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. 



Join us for a night of good people, good beer, and good food Wednesday, August 29 at Monocacy Crossing in Frederick.

Here’s a look at the 5-course menu:

1st Course – Underdog Atlantic Lager paired with various paired small plates

2nd course – Raging Bitch Belgian IPA paired with curried Chester River Snakehead Scallopini with Mango snap pea and carrot slaw

3rd course – Pearl Necklace Oyster Stout paired with Wild Boar Belly wrapped crispy oyster with Chipotle BBQ & Salsa Fresco.

4th course – Brewhouse Rarity Red Ale paired with Potato “Osso bucco” stuffed with Ale braised Buffalo over Cherry Fondue

5th course – Barrel Aged Gonzo paired with Candied Pancetta & Espresso Marshmallow Napoleon

Dinner is at 7 pm and will run you$55 per person, which includes gratuity. Patrons can also order cases of the beer sampled and pick them up at the restaurant the following week.

Reservations are required, so make yours by calling Monocacy Crossing at 301-846-4204.



Today, hop heads around the world unite for IPA Day. (It’s also National Ice Cream Sandwich Day, but we digress to what we know best.)

To celebrate, we teamed up with the mixologists at 8407 Kitchen Bar in Silver Spring, MD and asked them to share two of their favorite beer cocktails using IPAs from yours truly. 

First up is the Rum Diary:

  • 1 oz. El Dorado rum
  • 1 oz. pineapple and mango shrub (house made)
  • Shake the above ingredients and strain into a chilled martini glass
  • Then, top with 2 oz. Single Hop Imperial IPA with El Dorado

8407’s mixologists explained that IPAs were an obvious choice for beer cocktails because of their complexity. Their approach is to compliment the beer, not mask it. So they concentrate on the flavors within the bitterness, like fruitiness or resinous, and emphasize those flavors with complimentary liquors. 

The Hell’s Angel, which includes a house made Habanero syrup with Raging Bitch Belgian-Style IPA, raised the beer cocktail bar to a mind-blowing new level:

  • 1 oz. Bulleit bourbon
  • 1/2 oz. Pimento dram 
  • 1/2 oz. Raging Bitch Habanero syrup (house made) 
  • 3/4 oz. lime juice
  • Shake the above ingredients and strain into a tall glass with ice 
  • Then, top with ginger ale 

Got your own beer cocktail creations? We want to see (and subsequently crave) them. Send them to us at 



McGinty’s Public House in Silver Spring, MD is hosting a 5-course beer dinner Wednesday, July 25. Here’s a look at the menu: 

Quinoa Croquette

  • Crunchy quinoa and white anchovy with grapefruit avocado mousse 
  • Paired with Woody Creek Belgian White
  • Creamed salted cod on a polenta crisp with tomato confit and red peppercorn dust
  • Paired with Snake Dog IPA

 Baked Camembert

  • Puff pastry, baby arugula, and golden raisins with a honey emulsion
  • Paired with Wildeman Farmhouse IPA
Pomegranate BBQ Quail
  • Wilted kale, pickled radish, and an orange balsamic reduction
  • Paired with Backyard Ale
Roasted Salmon
  • Smoked mushroom crust, spicy scallion chutney, and fried parsley
  • Paired with Gonzo Imperial Porter
Dinner is just $40 per person (excluding tax and gratuity) and will begin at 7 pm. To reserve your spot, call McGinty’s Public House at 301-587-1270.



In celebration of 75 years of Gonzo, Flying Dog and Sticky Rice have joined forces to present the ultimate sushi and beer event: Fear and Rolling. First up, is Sticky Rice DC on Wednesday, July 25. Then, we’ve got Sticky Rice Baltimore on Sunday, July 29. 

Join us for seven one-of-a-kind combinations that will leave you speechless and make the Good Doctor proud: 

First Course

  • Woody Creek Miso soup with enoki mushrooms and tamari
  • Paired with Woody Creek Belgian White
Second Course
  • Sunomono: Cucumber kani calamari izumodai with sweet lemon vinegar dressing
  • Paired with Snake Dog IPA
Third Course
  • Crispy tofu with Raging Bitch teriyaki sauce
  • Paired with Raging Bitch Belgian-Style IPA
Fourth Course
  • Salmon scallop yakimaki: Kani avocado inside, salmon sea scallop outside with Jalapeño, tomato, red onion, and sweet sauce
  • Paired with Snake Dog IPA
Fifth Course
  • Chirashi Bonburi: Assorted fresh fish, spring mix salad, sushi rice, and hot bean paste
  • Paired with In-Heat Wheat Hefeweizen
Sixth Course
  • Gonzo-marinated grass-fed beef snow peas with udon and dashi
  • Paired with Pearl Necklace Oyster Stout
Seventh Course
  • Micro sundae with passionfruit, coconut sorbet, and Dogtoberfest chocolate sauce
  • Paired with Horn Dog Barleywine 
We’re also tapping a firkin of Doggie Style Classic Pale Ale with Thai basil and lemongrass. 

Doors open at 3 pm and dinner will be served at 4 pm. Tickets are $50 and can be purchased at



This Saturday, July 7, we’re invading both the kitchen and bar at 8407 Kitchen Bar in Silver Spring, MD. Starting at 6 pm, they’ll have small-plates pairings for each of these mind-blowing beer cocktails: 

  • Atlantic Shandy: Rosemary lemon juice and Plymouth Gin topped with UnderDog Atlantic Lager; served over ice
  • Rum Diary: El Dorado Rum and shrub topped with Single Hop Imperial IPA with El Dorado; served shaken and up
  • Fear and Loathing: Gonzo vanilla and chocolate syrup and Gruet sparkling wine layered with Gonzo Imperial Porter; served in a flute
  • Hell’s Angel: Bulleit Bourbon, pimento syrup, Raging Bitch habanero syrup, and lime juice; served over ice and topped with Ginger Ale




Each summer, we have an employee crab feed here at the brewery.

Jealous? You should be. We have more crabs, shrimp, hush puppies, and sweet corn to feed an army, along with the 15+ beers in our taproom. And once the sun goes down, one can only imagine the insanity that ensues. 

This epic picking and drinking frenzy is today. So while we’re inducing all of this jealousy, we figured we’d share our favorite beers to pair with Maryland Blue Crabs:

UnderDog Atlantic Lager

The newest member of our pack, this crisp, clean, and refreshing lager has bold hop character. And at merely 4.7% ABV, it’s a perfect pounder while picking for 6 hours straight. 

In-Heat Wheat Hefeweizen

The clove aroma and flavor, from the yeast strain used in this traditional German-style Hefeweizen, compliments Old Bay seasoning perfectly. 

Doggie Style Classic Pale Ale

The grassy hop notes in our Classic Pale Ale enhance the spice sticking to your fingers, while the malty sweet balance prolongs the sweet meat flavor on your palate. 

Old Scratch Amber Lager 

For those who weren’t born with Old Bay in their veins (aka, can’t take the spice) the caramel malty sweetness of Old Scratch soothes the heat and makes the richly sweet meat even sweeter. 



Benny’s Pub in Hagerstown, MD is hosting their first Flying Dog beer dinner on Sunday, July 1. And for just $40 per person, they put together an awesome 5-course menu:

First Course: Warm Goat Cheese Salad

  • Goat cheese, candied pecans and mango salsa over crisp mixed greens with a dijon mustard vinaigrette
  • Paired with In-Heat Wheat Hefeweizen 
Second Course: Clams Casino 
  • Fresh clam- and bacon-stuffed clam shells with a parmesan crumb topping
  • Paired with Brewhouse Rarities Red Ale
Third Course: Seafood Vol-Au-Vent
  • Mix of shrimp, salmon, haddock and crab in a sweet white wine cream sauce and served en croute 
  • Paired with UnderDog Atlantic Lager
Fourth Course: Beef Medallions and Humpty Dumpty
  • Grilled beef medallions with a peppercorn demi-glaze
  • Paired with Gonzo Imperial Porter
Dessert: Sherry Trifle
  • Fresh fruit and poundcake soaked in Sherry and topped with rich custard and whipped cream 
  • Brewhouse Rarities Sour Cherry Ale 
Dinner will be served at 6 pm and reservations are required. Call 301-791-5915 to reserve your spot today.
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