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One was inspired by a dark chocolate with jalapeño she can’t resist at our local organic co-op. The other grew up in Southern California and he consistently had a mug of the real thing in-hand at friends’ houses.
The duo behind our Mexican Hot Chocolate Stout used both experiences to craft our first Brewhouse Rarities release of 2015.
With lactose, cinnamon, serano chiles and cocoa powder added to the beer, a combination of sweet spice and roasted chocolate aromas are followed by flavors of dark chocolate, vanilla, cinnamon and a lingering chili finish.
Mexican Hot Chocolate Stout premieres in our tasting room tomorrow. Our tasting sessions fill up quick, so reservations are strongly encouraged and walk-up admission is not guaranteed. Click the times below to claim your spot:
Can’t make it out to the brewery? Mexican Hot Chocolate Stout will be available on draft and in 6-packs as early as next week in Maryland, DC, Virginia, Pennsylvania, Delaware, New Jersey and New York City. Use our Beer Finder to track it down near you.
2015 will be bitter ’til the very end.
With your average IPA calling for up to six different hops, our Single Hop Imperial IPA series is a way for our genius brewers to highlight the minute characteristics of individual hop varieties. This year, we’re working with:
- HBC-431, February release
- Warrior, April release
- Columbus, July release
- Apollo, October release
HBC-431 is a hop so new, it doesn’t even have a name. An experimental variety from a cutting-edge hop supplier, it has a unique combination of tropical fruit, citrus and melon and distinct earthy notes. Our head brewer, Ben, said it was unlike any hop he’s worked with before.
The remaining three — Warrior, Columbus, and Apollo — are all hops typically reserved for initial bittering, not necessarily for flavor and aroma. Brewing involves a precise schedule of hop additions, with certain varieties reserved for bittering, flavor and aroma (in that order). But we’re thinking that maybe timing isn’t everything, and it’s these guys’ time to shine.
All of our Single Hop Imperial IPAs will be available on draft and in 6-packs in the mid-Atlantic. As each release nears, check our Beer Finder to track them down near you.
Nurse that Superbowl hangover, call in sick, get a sitter, and blow off the gym. We’re releasing this year’s Barrel-Aged Gonzo Imperial Porter on Monday, February 2 in our tasting room. And our brewery is the only place you can get your hands on this dark and delicious bourbon barrel-aged monster in bottles.
New this year is an very limited run of Rum Barrel-Aged Gonzo. That’s right, RUM. The famed Max’s Taphouse in Baltimore got their hands on some South American rum barrels, which we were more than happy to take off their hands for the greater good of the Gonzo. Bottles of this bad boy are also available exclusively at Flying Dog and draft is only at Max’s.
We’ll be serving up samples of your favorites and The Green Bowl food truck will be serving up our favorite fare.
Supply of both beers are limited, so get here early to get your hands on it. Availability is not guaranteed once the release begins. Doors will open at noon and there is a two bottle per person limited.
Pictured: Flying Dog Brewmaster Matt Brophy, Flying Dog Brewers Brian Greenwood and Keith Long, Crazy Mountain Head Brewer John Allshouse
“A warrior from the land of the midnight sun” and a collaboration between two veteran brewers and longtime friends.
Our Brewmaster Matt Brophy and John Allshouse, head brewer at Crazy Mountain Brewery in Colorado’s Vail Valley, worked together in the ’90s at Great Divide. After their shift, they would drive up to the mountains and brew together at a brewpub in Keystone. So when the two of them reunited years later at hop selection in the Pacific Northwest, the old times came a’ calling.
They decided to explore using the same ingredients, but with different proportions, to craft two different beers with different grist percentages, hop volumes and final ABV. John came out to our Frederick brewery in mid-November to brew an Imperial Brown Ale and a few weeks later, Matt went to Crazy Mountain to brew an India Brown Ale.
The beers were (aptly and respectively) named Roland and Roland Jr., an homage to the Warren Zevon song “Roland the Headless Thompson Gunner.” Zevon focused on the obscure and weird, whether alone or collaborating, and he always said that lyrics — specifically the manipulation of words — made the song, just like the manipulation of ingredients made these two different beers. (He also co-wrote Roland with an ex-mercenary bar owner “over many jars,” which seemed all too appropriate.)
Both Roland Imperial Brown Ale and Roland Jr. India Brown Ale premiere tomorrow at the 15th annual Big Beers, Belgians and Barleywines Festival in Vail, CO. For a limited time and while supply lasts, Roland Imperial Brown Ale will be available in our tasting room for growler fills.
Heading to Vail? 99.9% of the craft beer-drinking population is insanely jealous. Coming to get your growler fill? Here are some details from Matt on Roland:
- 8.9% ABV
- 63 IBU
- 44 SRM
- Tasting notes: Roland pours a deep ruby-brown with a head of tan lace. The nose is greeted by biscuit and dark toast aromas and a generous addition of English brown malt reveals roasted nutty flavors that are perfectly balanced with a hearty hop bitterness.
Tradition guides, innovation fuels, and taste unites. Those few simple words are the unwritten (until now, we suppose) mantra of our Brewmaster Matt Brophy and his genius team of brewers. And when a 15-barrel* pilot brewery was installed this fall in our brewhouse, we knew we’d see some liquid come through our shiny new toy that would blow our minds.
Now on tap exclusively in our tasting room are two new experimental pilot beers that, yes, blew our goddamn minds: A Cherry Ale and Amber Ale. Both are available starting tonight for growler fills.
Experimental Cherry Ale: 4.7% ABV
The goal was to craft a light, easy-drinking beer that’s all about balance. The base recipe is a wheat ale, and sweet and sour cherry puree is added at the beginning of fermentation so that all of the sugar ferments out, but the flavor remains. Creamy wheat, sweet cherries and subtle tartness all come into play in this beer.
Experimental Amber Ale: 6% ABV
Rather than focusing on marrying aspects from all three areas (malt, hops, and yeast), this beer focuses on the malt and yeast strain while employing hops to add contrast and complexity. The malt bill was built around an English yeast strain that imparts bold brown fruit character alongside dark toast and nutty malt notes.
Both beers are on draft only in our tasting room only for a limited time. To make sure they’re still on tap before you head out, call our front desk at 301-694-7899.
* A barrel is a standard unit of measurement in the brewing industry. 1 barrel = 31.5 gallons.
We understand that planning your family’s Thanksgiving feast involves a lot of coordination, compromise and countless comments from relatives who just happen to do it a little differently…and aren’t afraid to grab, shove and show you how.
There’s no dish more debated than stuffing. Some people are traditionalists and prefer the good stuff hot out of the bird’s ass. Cornbread? A select few say there’s nothing wrong with that. And others say that stuffing without sausage or oysters is just wet bread.
And regardless of the stuffing skeptics gathered around your table this Thanksgiving, we all can agree that there’s nothing better suited to get you through your prep and feast than another beer for god’s sake. That’s why we gathered our expert panel of sensory analysts and sodium enthusiasts to do a little work for you.
Without further ado, we present to you our 2014 Guide to Pairing our Beers with Stove Top Stuffing.
Chicken and Snake Dog IPA
Our tasting panel detected distinct onion notes in this stuffing classic, which were balanced by Snake Dog’s notorious pine and subtle vegetal hop bitterness.
Cornbread and Hefeweizen
The most delicate stuffing in the mix begged for the equally delicate, yet bold, banana and clove notes in our traditional German-style Hefeweizen.
Pork and K-9 Winter Ale
Any part of the pig naturally lends itself to sweetness, and the rich brown fruit flavors of K-9 create a warming and hearty pairing.
Savory Herbs and Easy IPA
The culinary wizards at Stove Top keep their exact blend of herbs a secret, but Easy’s distinct lemongrass and pine hop notes created an herbaceous heaven in our mouths.
Turkey and Pearl Necklace Oyster Stout
No need to spend hours next to the smoker Uncle Tim built out of an old oil drum. Sipping on a roasty, toasty Pearl Necklace while shoveling in this stuffing will give you all of the smokey goodness you need.
‘Tis the season for sibling rivalries, shopping malls, stretch pants…and a rich winter warmer to make it all go away. Here are three things you need to know about this year’s K-9 Winter Ale:
1. The recipe changes every year.
Craft beer is a beautiful hybrid of tradition and innovation. Each year, our brewers push themselves to explore new ingredients, techniques, and processes. So at the end of each year, we present a blank canvas for recipe development of K-9, allowing them to unleash their collective creativity and craft the perfect winter warmer.
2. No California Raisins were harmed in the making of this beer.
Stick your schnoz into a glass of just-poured K-9, close your eyes, and inhale. Brown fruit notes with sweet toffee and caramel accents dominate, but all of these aromas and flavors result from the specific blend specialty malts and English ale yeast strain used in the beer.
3. We’re all about that hop. (No treble.)
All of that warming sweetness follows through in the flavor of the beer and is balanced by subtle, yet crisp, hop bitterness. Why? Because our brewers didn’t want this beer to be one of those you can only have one of. It finishes clean and dry, lingering just long enough for you to open another.
Our Orioles are in the ALCS and Baltimore Beer Week starts tomorrow. If Charm City were any more charming right now, it would probably implode.
Have that dreamy assistant of yours who doesn’t actually exist clear your calendar, because this year’s lineup is a doozy.
Friday, October 10
- Give A Shuck at Kooper’s Tavern: $1 from every Flying Dog purchased benefits the Oyster Recovery Partnership; plus, buck-a-shuck oysters.
- King of the Pin at Metropolitan: Our cask of Brewhouse Rarities Hoppy American Wheat will reign supreme.
Saturday, October 11
- Baltimore Beer Week Opening Tap at Rash Field: Sample Secret Stash Harvest Ale and the limited-edition PUMPKIN IPA.
- Pints of Pumpkin at T-Bonz Grill: 13 pumpkin beers on tap, including The Fear Imperial Pumpkin Ale.
Sunday, October 12
- Pints and Pancakes at Mahaffey’s Pub: Our annual BBW hangover helper with beermosas and Mahaffey’s famous syrup bar.
Monday, October 13
- Pumpkinfest at Victoria Gastro Pub: Featuring local pumpkin beers from yours truly, Evolution, Dogfish Head, Heavy Seas, and more
Tuesday, October 14
- Real Ale Tasting at Birroteca: All local casks with ingredients chosen by Birroteca’s guests; ours is Pale Ale with passionfruit.
Wednesday, October 15
- East vs. West Beer Dinner at Birroteca: When we go head-to-head with Evolution with a four-course beer dinner, everybody wins.
Thursday, October 16
- Big Wheel and Cask Race at Max’s Taphouse: Local beer reps, including our own Kimmie Chodnicki, racing around the Fells Point Square on big wheels and then drowning their embarrassment in real ale.
- Pints and Pumpkins at Metropolitan: Our annual night of sinners and sacrifice in the name of The Fear.
- The Fear and Football at Kloby’s: We’re tapping a cask of The Fear Imperial Pumpkin Ale for Thursday Night Football.
Friday, October 17
- Battle for Baltimore Cask Race at Victoria Gastro Pub: Cask-conditioned Bloodline Blood Orange Ale with jalapeño and cucumber FTW
- Tap Takeover at The Greene Turtle: The McHenry Row location will have the limited-edition Pumpkin IPA and more.
- Nitro Night at T-Bonz: The Fear, Double Dog, Pearl Necklace, and Bloodline ALL ON NITRO.
Saturday, October 18
- Chesapeake Real Ale Festival at Pratt Street Alehouse: Firkins of both The Truth and The Fear, which has a very nice ring to it.
- Friendship Craft Beer Festival at Friendship Wine and Liquor: Over 100 beers. We repeat: OVER 100 BEERS.
- Oktobearfest at the Maryland Zoo: Drinking beer in the zoo for a good cause…as opposed to all of those other times when you drank beer in the zoo.
Craft beer is a revolution that is fueled by equal parts tradition and innovation. And as a result, we’ve teamed up with Baltimore-based Otterbein’s Bakery on four brand-new, cookie-inspired craft beers that will be released in a holiday 12-pack.
Brewed exclusively for this project, the Flying Dog Holiday Collection will include:
- Imperial Hefeweizen, inspired by and meant to be paired with Otterbein’s Sugar Cookies
- Oatmeal Raisin Stout, inspired by and meant to be paired with Otterbein’s Oatmeal Raisin Cookies
- Oak-Aged Hazelnut Scotch Ale, inspired by and meant to be paired with Otterbein’s Ginger Cookies
- Roasted Peanut Brown Ale, inspired by and meant to be paired with Otterbein’s Chocolate Chip Cookies
Our brewmaster Matt Brophy explained that in developing each of these recipes, we didn’t simply want to recreate the flavors of each cookie. Instead, we used ingredients like specialty-roasted malts and new yeast strains to create flavor profiles that enhance and complement each pairing.
The four beers, alongside their cookie counterparts, will premiere in our taproom on Friday, November 7. Tickets for the beer and cookie pairing are $35 and available now. From there, The Flying Dog Holiday Collection will be available on shelves and on draft starting November 1 exclusively in Maryland.
Santa is going to have something other than milk with his cookies this holiday season.
A celebration of local game-changers and rule-breakers, our annual Local RIOT features the area’s finest artisans. We’ll be updating this post all week with details on who will be joining us this Saturday, October 4.
It’s free, open to the public (those 21+), and dog friendly, so you should probably join us, too.
Washington, DC-native Sophia Maroon believes that your salad dressing should be as healthy and delicious as your salad. Her Dress It Up dressings use only the finest, purist, and all-natural ingredients. Follow Dress It Up on Facebook and Twitter.
Not only will you be able to purchase honey from Caelan’s Bees and Dave’s Honey Farm, both of whom provided the honey for our Black Honey IPA, but the FCBA is bringing the bees. They will have a glass-enclosed observation hive so you can learn exactly where that sweet nectar comes from. Like the FCBA on Facebook.
George wants you to think globally and drink locally. His award-winning line of Bloody Mary mixes, handcrafted in Berlin, Maryland, are bold, full-bodied, and create a cocktail with exceptional flavor with just the right kick. Get with George’s Mixes on Facebook and Twitter.
Gregg Patrick specializes in capturing stunning images of your canine companion, either in his Arnold, Maryland studio or on location. And you bet your ass he’ll be camera ready for the only dog-friendly event we have at the brewery. Friend Gregg Patrick on Facebook.
Bourbon, Blackberry Habanero, and OLD BAY. If your mouth isn’t watering, you might be dead. Those are the all-natural and gluten-free barbecue sauces that J. Dickey’s will have on hand Saturday. Stalk J Dickey’s on Facebook and Twitter.
Based in Landover, Maryland, Meatcrafters uses the highest quality meats, many locally-sourced and produced in small batches, along with fresh spices, herbs, and seasonal blends designed to bring out unique, complex, and subtle flavors. Their salamis, cured meats, and sausages are made for charcuterie lovers everywhere. Join the Meatcrafters movement on Facebook and Twitter.
Located on 450 acres outside of Oldtown, Maryland, Organarchy is a USDA certified organic hop grower. They strive to develop innovative farming solutions that exceed organic farming standards and minimize the damage to our shared ecosystem. In addition to harvest and retailing an array of hop varieties, Organarchy also specializes in hop yard consultation, design, and management. Live vicariously on Facebook and Twitter.
The Otterbein family’s thin, crisp cookies have been a Baltimore tradition for more than 130 years. Generations of cookie lovers have fond memories of visiting their North Baltimore bakery for delicate cookies hot from the oven. With sugar, chocolate chip, oatmeal raisin, ginger, and more, there’s always something to love. Succumb to your sweet tooth on Facebook.
From replanting over 5.2 billion oysters back into the Bay and recycling 1,400 tons of oyster shells, ORP is the leading nonprofit restoring oysters in the Chesapeake Bay. Since its inception, proceeds from our Pearl Necklace Oyster Stout have benefitted ORP’s educational outreach and restoration efforts. Learn more on Facebook and Twitter.
Throughout the DMV, Rappahannocks, Stingrays, Snow Hills, and Olde Salts have become household names. Cousins Ryan and Travis Croxton have put the Chesapeake Bay oyster back on the map out of their oyster farm in Toppings, Virginia. And if the name sounds familiar to beer-lovers, it’s because our Pearl Necklace is brewed with them. Let the aphrodisiacs tickle your fancy on Facebook and Twitter.
While backpacking, Salazon Chocolate founder Pete Truby was struck with the idea that a salted dark chocolate bar would be the perfect energy food. After visiting organic cacao farms in the Dominican Republic and perfecting the recipe, he launched Salazon in Eldersburg, Maryland and became the first salted chocolate-based brand on the market. All of Salazon’s chocolates are made from 100% organic, Rainforest Alliance-certified beans and natural, solar-evaporated sea salt. Indulge on Facebook and Twitter.
Savage Soaps are olive oil-based and wildly natural with an edgy ancient appeal. Their soaps are produced in the highest gourmet standards, using essential oils and the purest ingredients from our natural earth. With healthy, anti-aging benefits, it’s Savage Soaps’ wish to bring relaxation and rejuvenation into your lives everyday. Come clean on Facebook and Twitter.
Sweet Farm Sauerkraut offers a variety of naturally-fermented krauts made with nothing but organic (and local, whenever possible) vegetables, sea salt, and spices. Our traditional fermentation methods produce fresh, crisp and tangy krauts that are full of probiotics, beneficial bacteria that help nourish your digestive system. Sweet Farm Sauerkraut is located in Boonsboro, Maryland, and is dedicated to providing fresh and local krauts. Poke them on Facebook.
The Common Market is a community-owned natural foods co-op serving the Frederick area for over 40 years. The Common Market is committed to providing customers with the highest quality, freshest food available and to contributing to the financial, environmental, and societal health of our community. Join the co-op on Facebook and Twitter.
The Flying Barrel has served homebrewers and winemakers throughout Frederick County and beyond since 1980. and continues serve new and repeat customers. In addition to stocking supplies and ingredients for all of our beer and wine making needs, The Flying Barrel also offers on-premise beer brewing and winemaking. Unite with fellow home brewers on Facebook.
Tuhala’s Well is an herbal apothecary selling all-natural consciously-made medicinals and body products. From effective deodorant to herbal tincture blends, this Frederick, Maryland-based company makse and sell only products that nurture and support. Discover the difference on Facebook.
Two Paws Up is Frederick’s source for quality products and expertise for your pets. Their staff stays informed on nutrition science, healthy snacks, engaging toys, and the best in equipment and attire to achieve health, comfort, and safety for your cat and dog. Enter the doghouse on Facebook.
Stay at home mom by day, crimes against creativity at night. Introducing Stephanie Hyder. She’s a craft beer crafter whose work can be seen at places like The Flying Barrel Homebrew Supply Shop. But Stephanie’s true passion lies somewhere under a pile of fabric, lace and vintage pin up prints. Look out for her re-invented thrift couture looks at Goodwill’s “Second Runway” Fashion Show here in Frederick this November as well as her costume designs coming to a Maryland Ensemble Theatre prooduction in Spring 2015. She also is amping up to host eco-friendly DIY workshops at Milkhouse Brewery, where recyclables turn into works of art with some creative inspiration. Get to know Steph on Twitter.
Whiskey Bottom recaptures old spirits by offering soy candles in a wide range of scents that are hand-poured into recycled glass bottles. Owners Jason and Shelby, Baltimore natives, had no prior experience with candle-making, but let their professional background provide the edge. Shelby, a registered nurse for 15 years, used a scientific approach to test fragrances, while Jason, a pipe fitter for over 20 years, uses a hands-on technique to craft each candle. Drink in the light of Whiskey Bottom on Facebook.