Travis Mack is ready for his debut in Baltimore and since we know the No. 6 pick enjoys a few beers when looking to calm his nerves, we’re bringing the perfect housewarming gift. Starting September 17, when the Ravens host the Browns, we’ll be back in M&T Bank Stadium with more beer than ever before.

After you legally procure tickets to The House That Ray Built, run an inside route to the Flying Dog Bar in section 144 offering Bloodline Blood Orange IPA, Raging Bitch Belgian-Style IPA and Dogtoberfest Märzen (seasonal) on draft as well as our canned goodness.

Continue your Sunday-morning #WakeNSnake with 16oz Snake Dog cans at stands throughout the stadium, and available from the greatest hawkers of all time if you cant to miss a snap or a TV timeout. If you still want more you can Beer So Hard with Numero Uno pounders at various locations inside the stadium as well.

We’ll see you at the game, in the post-season, and along the snowy streets of Baltimore for the Super Bowl LII Parade in February.



Once a year every mutt at Flying Dog rises to the occasion, from our yeast propagators to our bean counters, to get their two cents in on what new beers, styles, and ingredients our brewers should be playing with. The winning pitches unite under the umbrella of our Brewhouse Rarities and the latest rarity, Peach Cobbler Ale, was born of a love for crisp, sweet fall beer and things that make you go “Mmmm”. The concept, pitched by Kristin who keeps our tasting room running like a well-beer’d human, won the team over with her Vanilla-Ice rendition of “Peach, Peach, Cobbler”. 

If the thought of Vanilla Ice and Peach Cobbler has you in a tizzy, just wait. At the release party on Friday, September 1, when the rest of the world is sitting in traffic cramming in one last vacation before the teachers save us all and take the children back, we will be sucking down Peach-Cobbler-Ale milkshakes courtesy of Rabia from Ruby Scoops who is also making a limited edition peach cobbler ice cream that will be used in the milkshake. If your sweet tooth is still not satisfied, we suggest sticking around for the fresh baked peach cobblers from Catoctin Mountain Orchard. (Heads up, you’re drooling).

Brewed with peaches, cinnamon, clove, nutmeg and vanilla beans, Peach Cobbler Ale’s deep orange hue fills the air with hints of peach jam, warm pie spices and pie crust notes from the malt. If the description alone has you wanting another, you’re in luck. This little treat is a manageable 5.9% ABV so  go ahead, have one more slice, we won’t tell a soul.

Track down Peach Cobbler Ale with the most important website you will ever visit, and be sure to join us in the tasting room for the release on Friday, September 1 at 6 PM.



This debate goes best with some of our seasonal goodness. We’ve got Dogtoberfest Märzen made with all-imported German ingredients that spent the last 49 days in the tank in preparation for all you lederhosen-laden festivities this fall. Normally we push boundaries, but when it comes to this style, we stick to tradition. Sprechen sie bier?

Then there’s The Fear. Redefining what it means to be an IPA (Imperial Pumpkin Ale), this 9% monster is an ode to those things that go bump in the night. Chock-full of bold pumpkin pie flavor complimented by graham cracker and chocolate notes with a dry, subtly hoppy finish. Good Lord, deliver us.

Track these down right now with the Beer Finder on our website



If local is as local does, our commitment to Maryland beer goes way beyond the bottle. We’re partnering with the University of Maryland on a beer agriculture initiative that’s the first-of-its-kind in the mid-Atlantic. And to start, the focus is on hops.

At its Western Maryland Research and Education Center, UMD’s College of Agriculture and Natural Resources is studying 24 hop varieties over the next three to five years in our unique climate. Humidity, temperature and varying altitudes effect harvest dates, levels of acids and oil in the hops, and more. Harvest timing is especially-important to the fairly-fragile nature of hops, which are sensitive to moisture and susceptible to a number of pests and diseases. #snowflakes

To compliment, we’re funding hop processing equipment and providing UMD with resources to analyze and evaluate each test crop the program harvests. What’s more is that we’re putting them all into beer, which will expose you, our beloved consumer, to the full potential of local hops.

What appealed to us most about UMD’s approach is how its committed to both development of existing farms and providing breweries with the highest quality ingredients. In that vein, the results of this study will be published in an annual “hop growers guide” that will include best management practices for the growing and harvesting of hops specific to this region. And hey, if this inspires you to get your own poles in the ground, you can keep a copy on the nightstand, as well.

We’ll also be releasing the East Coast Hop Project Variety Pack next spring, which will feature three different beers, each one highlighting a different East Coast (you guessed it) hop farm and regionally-viable varieties. Our friends at Black Locust Hops and Pleasant Valley Hops have already signed on.

Learn more about the project when Bryan Butler, the mastermind behind these trials and tribulations, joins us on our podcast, Head Retention Radio, on Thursday, August 3.



Craft beer wouldn’t be where it is today without experimentation. While we run our production batches on our 50-barrel brewing system, we also have a 15-barrel pilot system that allows us to stay nimble, experiment with new ingredients, and challenge traditional beer styles. This also gives our brewers a chance to approach each batch as a blank canvas where they can incorporate the raw materials and processes they want to work with and hours later a new beer is fermenting.

Out of the hundreds of batches we have brewed on our pilot system, there is only one that has gained the distinction of our House Beer: House Rules Extra Pale Ale. House Rules was born when the remaining sugars from our double-malted Double Dog Double IPA were sent from our large-scale production system down to our smaller, experimental pilot brewery. These sugars formed the base of a lighter ale that our team then heavily dry-hopped with Citra, Galaxy, Mosaic and Azacca hops. The result was a brilliantly crisp and crushable extra pale ale that pairs perfectly with punching the clock, mopping the sweat off your brow, and the feeling of accomplishment that comes with a hard day’s work.

The only place you can get House Rules is at the source, and for the first time ever, we’re putting this small batch into cans.

On Friday, July 28, you have the chance to tour our pilot brewery with our brewmaster and dive into this dynamic process. (A limited number of tickets to this are on sale now.) This will include:

  • Sampling the beer in several phases of the brewing process from wort to finished product
  • Examining the differences between large-scale production and small-batch experimentation 
  • Shaking the hand of the man who develops our recipes
  • Taking home a 4-pack of 16-oz cans of House Rules XPA (with the option to purchase up to one case)

The remaining cans of this limited run will then be on sale the following Saturday, July 29 at noon, only in our tasting room



After six years of experimenting with our Single Hop series of Imperial IPAs, we have come across some gems, but maybe none more exciting than Lemondrop. This little guy gives off notes of mint and green tea with a tart citrus burst of lemon.

As with all of the beers in the Single Hop series, the grain bill and the yeast profile remain the same. Only the hops change, so we can better understand what each little nugget brings to the table. Lemondrop was dialed in at 8% ABV, perfect for making the most of your additional daylight hours this summer.

If you’re looking for mealtime inspiration, our team of pairing experts recommends Cedar-Planked Salmon for the main course and ending the night with a slice of Raspberry cheesecake. If you’re looking for something lighter, slice up a Granny Smith apple and add Midnight Moon goat cheese. Sweet dreams.

Stop by the brewery for Lemondrop alongside the release of Sunflower Pilsner on Friday, July 14 or you can track it down in your neck of the woods starting July 10.



Sunflower Pilsner’s story doesn’t begin at our annual mountain retreat, where anyone on staff can pitch a Brewhouse Rarities beer concept. It actually begins at Catonsville High (go…Comets?), where our DC sales rep, Zach, first met his co-pitcher and our Baltimore sales rep, Carl.

Reunited under the flag of Flying Dog, Zach and Carl brought their shared love for lazy summer days, Orioles baseball and reliving their glory days together in their Sunflower Pils. This 5.2% ABV Czech-style pilsner is brewed with pilsner malt and sunflower petals alongside the spicy and floral notes of Saaz hops.

Reignite the flame with your high school sweetheart and get your summer on. Sunflower Pilsner will be released in the tasting room on Friday, July 14 and you can track it down in your neck of the woods starting July 10.



One of the highlights of a trip to our tasting room includes a good blend from one of our beer stewards, a concept that originated from our brewing team, led by brewmaster Ben Clark. While most brewmasters couldn’t fathom anyone deviating from their recipe, the mad scientists in our brewhouse have had the green light to get weirrd blending our beers for years. During that time, this team of beer mavericks have given us some life-changing combinations of our beers you know and love. These greatest hits are now showcased in our newest variety pack, Blenders.

Allow us to introduce the three best friends that anyone could have.

Raging St. EADman Abbey IPA

What happens when you take our Belgian-Style IPA and combine it with our newest year-round Abbey Ale? We read through more than 171,000 words in the dictionary and Nirvana was the closest match we could find. This portmanteau of perfection comes in at 8.5% ABV and is filled with all the Belgian goodness you have come to know and love, dark fruits, spicy Belgian yeast, and tropical fruit notes. Its deep mahogany color was colormatched to Ron Burgandy’s library because we want nothing more in life than for you to stay classy.

True Blood Blood Orange IPA

Two rights make a hell yes. Our expertly-hopped Imperial IPA, The Truth, mixed with the always-right Bloodline Blood Orange IPA is a recipe for true love. To all you “Bloody Truth” fans, call it whatever you like, just don’t call it late for happy hour. This blender rounds out at 7.8% ABV with a hop bite full of citrus and tropical fruit that hurts So. Damn. Good.

Uno de Snake Mexican IPA

The third amigo in this holy triumvirate is our take on a Mexican IPA. Uno de Snake is a blend of Numero Uno Agave Cerveza and our aggressively-hopped 20th Anniversary Snake Dog IPA. At 6.6% ABV this mix is a down-right sessionable mashup of Mosaic, Citra and Simcoe hops combined with lime peel. You know the drill, allow the juicy hop blend and citrus to “snake down your throat like a faithful friend”. Break out your Now! That’s What I Call Mariachi Vol. 3 compact disc, track down a CD player, and let’s get this fiesta started.

The Blenders variety pack will be on shelves in all markets where Flying Dog is sold as early as June 12, but they are only “on-tap” in our tasting room. Unless you keep the good stuff on tap, in which case, TRY THIS AT HOME. Here’s the breakdown of the blends.

  • True Blood: The Truth and Bloodline: 50/50
  • Uno de Snake: Numero Uno and Snake Dog: 20/80
  • Raging St. EADman: Raging Bitch and St. EADman 40/60



The First Amendment affects all aspects of our lives, from the books that we read to the air that we breathe. (OK, oxygen’s still free…for now.)

At Flying Dog, we believe in free speech, free enterprise, good beer and no censorship – simple tenants on the surface, but something we have to defend every day. Alongside the 1st Amendment Society and Frederick County Public Libraries, our Freedom Reads lecture series returns with:

  • Tuesday, June 20: From Lenny Bruce to George Carlin and Stephen Colbert: Can the FCC Shut Down Trash Talk About Trump? with Bob Corn-Revere, First Amendment attorney and partner at Davis Wright Tremaine LLP
  • Tuesday, July 18: Dangerous Liaisons: How The Handmaid’s Tale Threatens Gender and Politics with Jill Schultz, professor of sociology and gender studies, and Magin LaSov Gregg, assistant professor of English, Frederick Community College
  • Tuesday, August 15: 13 Reasons Why: Negotiating the Consequences and the Truth it Tells with Anne Elizabeth Hoffman, assistant professor of English, and Natalie Bowers, assistant professor and human services program manager, Frederick Community College

Each lecture is free and open to the public. It’s in our tasting room, so you must be 21 or older to get in. 



The beers selected for our Sub Rosa series are pitched in tandem with Brewhouse Rarities at our annual mountain retreat. Only the most innovative and challenging concepts are chosen to allow our brewers to work with new ingredients, try new techniques and go outside of their comfort zone on our 15-barrel pilot brewery.

Next up is Negroni IPA, with a one-day-only release on Saturday, June 17. Only 50 cases of 16-oz cans (sold in four-packs) will be available exclusively in our tasting room. These sell out quick, so the only way to guarantee you get some is by signing up for the VIP tasting. That includes a four-pack and tasting with the brains behind the beer 45 minutes before the tasting room opens. Otherwise, doors open to the general public at noon. 

Now, back to the topic at hand…what the hell is a negroni? 

As the story goes, the drink’s namesake, Count Camillo Negroni, was posted up at Caffe Casoni in Florence when he asked barista Forsco Scarselli to amp up his Americano (Campari, vermouth and soda water). Forsco was not your average green apron-donning, unicorn frappucino-making barista. He had a grip on the hard stuff and swapped the soda water with gin. [Insert praise hands emoji here.]

Our Negroni IPA was developed by Brian, our regional sales manager, and Erin, our director of communications. Alongside our Brewmaster Ben Clark, they crafted a Red IPA to mimic the drink and make their favorite count proud. We’ll let them explain: 

How did you come up with the concept for Negroni IPA?

Erin and Brian: This is a story about a guy and a girl on a work trip in the most magical city on earth: New York. Over lunch on the rooftop of Eataly, she ordered a Campari spritz and he ordered a Negroni. From that point on, the conversation was dominated by their shared love of Campari (a bitter orange Italian liquor) and Negronis. A few more cocktails may have been ordered and a discussion of how the flavor profile of each would work perfectly in an IPA may have ensued.

How did you recreate the flavors of the beverage?

Erin and Brian: A classic Italian Negroni is Campari, gin and sweet vermouth and garnished with an orange peel. To mimic the botanical gin and bitter orange notes, this beer was brewed with juniper berries, orange peel and resinous hops.

How do you recommend people enjoy this beer?

Erin and Brian: Remember that time Donald Duck took Daisy Duck on a romantic gondola ride down the waterways of Venice? No matter where you are when you’re drinking this beer, it will make you feel like you’re right there next to her – being wooed by the romantic gesture and charming speech impediment.  

What was the most interesting part of the process?

Erin and Brian: Campari is an electric orange color that is indistinguishable, so we wanted to not only mimic the flavor of the cocktail, but also the color. We brewed with beets for both color and a delicate earthiness that compliments the overall profile of the beer. We also drank negronis with our Brewmaster Ben Clark during the recipe development meeting and that did not suck.

What sensations will our mouths feel when they meet Negroni IPA?

Erin and Brian: If you love negronis, this beer is a game changer. If you’ve never had a negroni in your life, welcome friend.

Register now for the VIP tasting with Brian and Erin on Saturday, June 17.Then, mark your calendar for the rest of our 2017 Sub Rosa releases: 

  • Apricot Sour: August 12
  • Mustard IPA: October 7
  • Smoked Sour Wheat: December 16

*All guests must be 21 and over. Due to limited availability, VIP Access is non-refundable. All sales are limited to one four-pack per person.

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