On Saturday, for the first time ever, we let 50 cases of our Sub Rosa Dark and Stormy Ale into the world. 300 lucky fans now have a 4-pack of Dark and Stormy at home to help get them through our upcoming “paralyzing blizzard“. In fairness, we did warn you these would sell out, but if you missed our first Sub Rosa can release, take a deep breath, we’ve got more releases planned.
The beers selected for our Sub Rosa series are pitched in tandem with our Brewhouse Rarities at an annual mountain retreat. Our tasting room MacGyver, Kyle, developed Dark and Stormy Ale to showcase a perfect balance of vanilla, cinnamon and molasses alongside the lime and ginger.
The Dark and Stormy VIP group took advantage of early access to Dark and Stormy Ale, as well as some face time and a Q&A with the brewer and the brains behind the concept.
NEVER MISS A SUB ROSA RELEASE AGAIN
Once shrouded in the secrecy of our tasting room, this year’s Sub Rosa releases will be available in 4-packs of 16-oz cans. With the limited capacity of our pilot system, only 50 cases of each will be produced.
This year’s Sub Rosa series includes:
May 6: Lactose IPA
June 17: Negroni IPA
July 29: House Rules
September 9: Apricot Sour
October 21: Mustard IPA
December 9: Smoked Sour
SET YOUR ALARMS
VIP ACCESS: 11:15 AM
Taste the beer with the brewer and brains behind the concept.
$12 registration includes early access and a 4-pack of the Sub Rosa release.
PUBLIC RELEASE: Noon
Limit one 4-pack per person. $12 each.
Lactose IPA VIP registration opensuntappd April 22 at 11:15 AM to the first 40 people.
Our Heat Series is a radical exploration of brewing with hot chilies, and it returns this year with the Hot Box variety pack of four brand-new releases. That’s right; all four coming at you at once this year.
The frontrunner, Shishito Rice Ale
The fresh, yet smoky, spice inspired us to change it up. Brown rice over malt. Ale yeast for sake. The shishito pepper is small and slender and while it will turn from green to red upon ripening, it is typically harvested while green. We recommend starting with this and following the path as laid out ahead. At 5.3% ABV these will go down smooth. Best bet, take these with you to your favorite BYOB sushi house and get the spicy tuna.
#2: Cherry Bomb Gose
Sweet cherry meets it pepper counterpart, both balanced by traditional Gose tartness. Perfect trifecta defined. Weighing in at 3500 scovilles, the Cherry Bomb pepper is milder than a Jalapeño. Once combined with the cherry, it is hard to imagine a more perfect union. Make sure you’ve got plenty in the cooler for your next early-spring cookout, at 4.7% ABV, Cherry Bomb Gose will need reinforcements.
Rounding the final turn, Chocolate Habanero Stout
Sweet chocolate evolves into a heat that lingers. The stuff of legends… If you want a serious, smoky heat, look no further than Chocolate Habanero Stout. Hotter than a regular habanero, the chocolate habanero ranges between 425,000 and 577,000 scoville units. You read that correctly, commas and zeroes are in their respective places. But don’t let the big numbers scare you, we added oats, as well as chocolate, roasted and black malts along with cocoa shells so this one has a little more body to help balance the heat. At 6.3%, these will get along great with your standing Taco Tuesday appointments. Pro tip, add the mole sauce.
The home stretch: Experimental Pepper IPA
Hops amplify spice. So what do bold varieties that pack a tropical fruit punch do to the new hottest pepper in the world? Blow your mind. We added a one-two punch of hops with HBC-291 and HBC-431, some old favorites from our Single Hop series, and combined them with the now-hottest pepper in the world. When we started the Heat Series last year, we teamed up with PuckerButt Pepper Company to use their Carolina Reaper. At the time it tipped the scoville scales at over 1.5 million units. It has since been dethroned by the experimental pepper we used to create this masterpeice. If we could tell you anything more about it, we would.
In The Winners Circle:
With our new Flying Dog University course, The Making of a Hot Box on Wednesday, March 1, learn from Brewmaster Ben Clark about the evolution of Cherry Bomb Gose, Shishito Rice Ale, Chocolate Habanero Stout and Experimental Pepper IPA weeks before the Hot Box is released. The class will conclude with a guided food pairing with each of the four beers and includes a Hot Box 12-pack for each student.
Bookmark our Beer Finder and start tracking them down in March.
Don’t draw, Ralph! It’s a filthy habit. – Hunter S. Thompson
It’s a filthy habit indeed, filled with scamps, tramps, and sick and twisted souls. Luckily for us, our dear Ralph didn’t listen. In 2017, St. EADman Abbey Ale joins our year-round lineup. Adorned with Ralph Steadman’s “self-poortrait,” St. EADman is our homage to Ralph, the last of the original Gonzo visionaries and a true Renaissance man.
For the uninitiated, Ralph was introduced to Flying Dog founder George Stranahan by his longtime collaborator, Hunter S. Thompson, and has been crafting original art for our labels since 1995. He coined the phrase “Good Beer, No Shit” on his first work for us (for Road Dog Porter), which landed us in our first of many First Amendment fights for free expression. Since then, Ralph has created over 50 masterpieces with us, ensuring that the liquid art in the bottle is worthy of the fine art on the label.
Steadman has been adding to his portfolio for over sixty years, famously collaborating with Hunter S. Thompson on Scanlan’s “The Kentucky Derby is Decadent and Depraved,” as well as Fear and Loathing in Las Vegas, Rolling Stone’s “Rumble in the Jungle” and countless other weirrd experiences.
To know this is to merely scratch the surface. Once you go down the rabbit hole of Steadman’s work, you will come across countless works of art, not just what splatters on his canvas, but an eclectic body that ranges from politically-fueled masterpieces to children’s books. Ralph’s illustrations of literary classics (Alice Through The Looking Glass, Fahrenheit 451 and Treasure Island) and contemporary classics like Breaking Bad are all iconic representations of his style that would be at home in your library and in a museum. In addition to creating art for the likes of The Who and Frank Zappa, Steadman is a musician himself; you can hear him with his ukulele on Johnny Depp‘s anthology, Rogue’s Gallery: Pirate Ballads, Sea Songs, and Chanteys.
Ralph doesn’t limit his work to beer either, his label for Cardinal “Spiced” Zin’ was banned in Ohio, he illustrated Oddbin’s wine catalog and he released The Grapes of Ralph: Wine according to Ralph Steadman. For all the parents out there, it is never too late to get your children started on his classics including Inspector Mouse, Teddy! Where Are You? and The Little Red Computer. All staples for the healthy natural development of a child’s mind. But perhaps it’s best if you start your education with a viewing of For No Good Reason, the 2013 documentary that chronicles the life and work of the one and only.
Of course, it is best to do all of this with a St. EADman in hand. Track it down with our all-knowing Beer Finder.
The Big Game is almost here and if you’re less than pumped to watch Golden Boy Tom Brady start in his 7th Super Bowl in 16 years, we can all take solace in watching Mr. Clean put the moves on mom between countless penalty calls.
More importantly, we want to make sure you have the sustenance you need to survive Barrel-Aged Gonzo Eve. So we teamed up with Chef Niko of Roasthouse Pub on three recipes that are made and pair with Flying Dog.
Roasthouse General Tso’s Wings is the ultimate game changer. These pocket-size meat sticks pack some serious flavor and only get better when you wash them down with a Bloodline Blood Orange Ale. Make this recipe or get it in the hands of someone you trust; it just might save the world.
Snake Dog Beer Battered Shrimp & Onion Rings with Wasabi Aioli perfectly aligns with our food pyramid, (meat, vegetable, beer, breading and dipping sauce). Consuming Snake Dog before, during and after is also a top-of-the-triangle requirement.
Pulled Pork BBQ & Gouda Spanakopita Bites. If you do decide to make these, tweet us @FlyingDog and we’ll come over with Doggie in hand. Since simply saying the word spanakopita is intimidating, start with this video that shows some of the techniques used in preparing the dish while also making you salivate.
Now, it’s your turn. Stock up on supplies and don’t leave the kitchen until your heart is content.
If you have a lifetime ban from the kitchen, Chef Niko has you covered. Stop into Roasthouse Pub and let your conscience be your guide. Need a little extra push? Drool all over your phone while checking out Roasthouse on Instagram, Facebook and Twitter.