Jan

4

The SessionAnother month has passed and it is time for The Session once again. This month’s topic is Doppelbocks and we have a pretty unique one to throw into the discussion. It is rare that home brewer’s get a chance to influence the outcome of a commercial brew but with our Open Source Beer Project that is exactly what Flying Dog did in Fall of 2007.

Wild Dog CollaboratorWild Dog Collaborator Doppelbock gave amateur brewers a chance to give our brewing team recommendations and feedback on the everything from the grain, hops and yeast to the brewing process itself. We combined their feedback to create a unique Doppelbock recipe.

Collaborator has a full body with a sweet malt profile and a slight roast character. The complete recipe and printable labels are available for download at http://www.opensourcebeerproject.com/.

Alcohol by Volume: 8.3%, Plato: 19.5, IBUs: 24
Specialty Malts: Munich “Type I” 2240 75, Munich “Type II 550 19, Cara-Munich 55 2, Cara-Amber 55 2, Melanoidin 55 2
Hops: Warrior, Mt. Hood

[tags]The Session #11, Doppelbock, Wild Dog, Collaborator, Flying Dog[/tags]

Dec

27

Flying Dog already brings you BeerDinners.com which is a complete resource for food and beer pairings as well as listings or beer dinners around the country. Now we join Savor, a new event from the Brewer’s Association who also brings you the Great American Beer Festival and the World Beer Cup. Savor will be America’s most prestigious food and beer event featuring world class speakers, presentations and a sampling of some America’s finest beers with cuisine to match. For more details on Savor visit this link.

Savor Logo

[tags]Brewer’s Association, Beer Dinners, Savor, Flying Dog[/tags]

Dec

27

George Stranahan points us to a  great comic strip in today’s Aspen Times.  Click HERE.

Dec

19

Alpha Bitch is Flying Dog’s annual award for Employee of The Year. This year we had a tie which is our way of saying, “no one deserved it but if we combined these two we might actually have a decent employee.” Congratulation to Matt Barnes and Chris Rippe, the most special of the special kids. They do get to choose their own prize which is a pretty sweet deal.

Matt BarnesChris Rippe

[tags]Alpha Bitch, Employee of The Year, Chris Rippe, Matt Barnes, Flying Dog[/tags]

Dec

17

New horn dog labels!Flying Dog’s new label redesign will be hitting the market over the next couple months. Don’t worry, we’re not ditching the Ralph Steadman Art. This is a picture of our first run of the new labels decorating a bottle of Horn Dog Barley Wine.

[tags]New Labels, Horn Dog Barley Wine, Ralph Steadman, Flying Dog[/tags]

Dec

11

As you may have heard, Flying Dog Brewery recently announced that we are embarking on the next step in our illustrious, 17 year history of crafting remarkable beer by concentrating all of our brewing and production to the brewery in Frederick, MD, where 70% of Flying Dog Beer is already being brewed. This move will take place in January and we are working to ensure that our entire production team will be able to make this move over to Maryland. Accounting, sales, marketing and other administrative functions will remain largely unaffected by this change and our HQ will remain in Denver.

We decided to make this proactive move as it has become increasingly important to be extremely nimble in today’s business environment. Only those who can quickly adapt in the hyper-Darwinian economy will survive and in today’s craft brewing landscape. We are facing unprecedented cost pressures due in large part to the tremendous hop and malt cost increases. Concentrating our brewing operations to one facility will help us become more efficient while maintaining our exceptionally high brewing standards. This is a smart, proactive move for our growing company and will allow us to most efficiently use our resources.

The Frederick facility is a state-of-the-art brewery that has already been producing great beer for Flying Dog and we look forward to ramping up production and growing our business even more than the +20% trends we are experiencing in 2007. The bottling line in Frederick has lower oxygen uptake at filling than the one in Denver, which translates to better flavor stability and longer shelf life. It also kicks out bottles at twice the pace of the line in Denver. The brewhouse in Maryland is also capable of brewing a wider range of recipes than the one in Denver. Finally, the brewery in MD plans on substantial capital expenditures and plant upgrades (close to a million bucks in 2008 alone) to continue to brew better beer in an efficient and environmentally friendly way.

Dec

7

The SessionNaturally, we feel no discussion of winter beers would be complete without our K-9 Cruiser Winter Ale. With its debut in the winter of 1999 K-9 was our first seasonal and remains a strong part of our seasonal lineup. Seasonal drinking has long been a part of beer history and winter ales are typically rich and malty with a higher a.b.v. to help warm you through the cold winter nights. Below is a full beer description for K9 Cruiser.



K9 Cruiser Winter AleK-9 Cruiser
The psycho in the pack … K-9 Cruiser is a dark, sweet and malty winter warmer that will captivate any adventurous craft brew drinker. A true Flying Dog original, K-9 Cruiser is the perfect brew to warm you up in those cold winter months.

Available: November – March
Alcohol by Volume: 6.8%, O.G. 1.066, IBUs 30
Specialty Malts: Munich, Chocolate, 50-60L Crystal, 2-Row Pale, Oats
Hops: U.S. Saaz, Millennium

[tags]The Session #10, K-9 Cruiser, Winter Ales, Flying Dog[/tags]

Dec

5

Recently we received a press release from the National Restaurant Association listing the Top 10 “hot” items for 2007. Naturally, craft beer made the list which is part of the reason we started BeerDinners.com. You can find beer style to pair with any meal or recipes to cook at home. Check out the full press release below.


From the Chef Survey of hottest items:


Chefs rank the Top 10 “hot” items for 2007 as follows:


1. Bite-size desserts
2. Locally grown produce
3. Organic produce
4. Small plates/tapas/mezze
5. Specialty sandwiches
6. Craft/artisan/microbrew beer
7. Sustainable seafood
8. Grass-fed items
9. Energy drink cocktails
10.Salts (e.g. sea, smoked, colored, kosher)
Preview »


From Nat’l Restaurant Association>


News Release


Small Is Big On Restaurant Menus and Craft Beer Tops Beverage Trend, National Restaurant Association Research Finds
Survey of more than 1,000 American Culinary Federation member chefs shows small plates, bite-size desserts, microbrew beer as hottest trends

November 29, 2007
Contact: Annika Stensson (202) 973-3677, Sue Hensley 202-331-5964

(Washington, DC) A common thread within the world of celebrity chefs, culinary reality-TV shows and famous restaurants is the hottest food and drink trends, and new research by the National Restaurant Association highlights the most popular. A survey of more than 1,000 professional chefs, members of the American Culinary Federation, found that small is big on restaurant menus, as bite-size desserts and small plates/tapas/mezze top the list of hot trends when it comes to courses. Other items among the top trends in the second annual “What’s Hot… What’s Not” survey include alternative-source ingredients, ethnic flavors, and specialty alcohol.

“Restaurant menu trends are driven both by consumer demand and the creativity of chefs,” said Dawn Sweeney, President and CEO of the Association. “Our chef survey, which we conducted in cooperation with the American Culinary Federation, highlights flavors, ingredients and other menu components that are hot right now to help the nation’s 935,000 restaurants continue serving great meals to their guests. Restaurant operators will have the best opportunity of the year to explore these trends at the 2008 National Restaurant Association Restaurant, Hotel-Motel Show and the new International Wine, Spirits & Beer Event, both to be held next May.”

“I have seen these trends first-hand, so I know they are indeed the hottest right now,” said Chef John Kinsella, CMC, CCE, AAC, President of the American Culinary Federation and senior chef instructor at Midwest Culinary Institute in Cincinnati. “The trend of small plates is definitely hot, including offering tasting menus of small portions of food, wine or other alcohol beverages. The trend I see as the fastest growing going into 2008 is the alternative-source ingredients – local produce, organics, sustainable seafood, grass-fed and free-range items.”

In October 2007, the Association surveyed 1,282 chefs (members of the American Culinary Federation), asking them to rate 194 individual food/beverage items, cuisines and preparation methods as “hot,” “cool/passé,” or “perennial favorites.” The survey reveals that the hottest menu trends include small plates, both as the main course and for dessert.

Another overall trend noted by the survey results is alternative-source ingredients, including locally grown produce, organics, sustainable seafood, grass-fed and free-range items, and alternative red meats (buffalo, ostrich, venison). In addition, incorporation of ethnic cuisines, flavors and ingredients into restaurant menus is also shown to be an overall trend, with fusion ethnic cuisine, flatbreads, Asian entrée salads, Asian appetizers, Latin American cuisine, ciabatta bread, and Mediterranean cuisine rated high on the list of hot items.

Various types of alcohol are also hot on menus, according to the survey – both as an ingredient in cooking and on the drink menu. Craft beer, energy-drink cocktails, martinis/flavored martinis, mojitos, artisan liquors, organic wine and specialty beer (seasonal, spiced, fruit, etc.) are all among the top 20 hot items. Among non-alcohol beverages, flavored/enhanced water leads over espresso/specialty coffee. Among trends in preparation techniques, braised items is considered the most trendy over pan-seared/sautéed and grilled items.

In this second annual survey, some items rated high last year have dropped significantly when it comes to being considered a hot trend. Bottled water, fresh herbs, exotic mushrooms and whole grain items – while still popular – have dropped out of the top 20 hot items this year. Rated highest on the list of cool/passé items – items that used to be hot trends, but are not anymore – are fruit/flavored wine, star fruit, low-carb dough and tofu.

Also included in the survey were questions about trends in kitchen equipment and culinary uses of alcohol. In equipment, the hottest trend is multi-purpose equipment, followed by environmentally friendly equipment, and equipment that speeds up cooking and preparation times. The top trend in alcohol is signature cocktails, closely followed by deglazing/reductions/sauces, food-beer pairings and beer sommeliers, as well as food-wine pairings and wine sommeliers.

The 2008 National Restaurant Association Restaurant, Hotel-Motel Show® will offer first-hand opportunities to experience and explore food and beverage trends. The Show’s 2,100+ exhibiting companies will provide a window to the future of the restaurant industry, including food and beverage items, innovative equipment and technology. In addition, the Show will feature top culinary competitions, celebrity chefs, and culinary-focused educational opportunities unparalleled by any other industry event. The 2008 Show will be held May 17-20 at McCormick Place in Chicago. For more information, visit www.restaurant.org/show.

In addition, the new International Wine, Spirits & Beer Event – the industry’s first and only professional event focused exclusively on beverage alcohol – will highlight vintners, distillers and brewers in exhibits, food-alcohol pairing demonstrations, and education programming focused on trends in alcohol. The event will be held May 19-20, 2008, in conjunction with the 2008 Show. For more information, visit www.winespiritsbeer.org.

For full 2007 “What’s Hot… What’s Not” survey results – and other consumer and menu trends – visit the Association’s Web site at www.restaurant.org.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With nearly 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally. For more information, please visit www.acfchefs.org.

###

The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 935,000 restaurant and foodservice outlets and a work force of 12.8 million employees – making it the cornerstone of the economy, career opportunities and community involvement. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate and promote the rapidly growing industry. For more information, visit our Web site at www.restaurant.org.

[tags]Chefs, Craft Beer, Top 10, National Restaurant Association, Flying Dog[/tags]

Dec

4

Flying Dog Head Brewer Kurt Randall was recently interviewed for the Brew Crazy podcast. The topic was “Life of a Dog” and Kurt covered the making of our Snake Dog IPA as well as a few other topics. Follow this link to listen.

[tags]Snake Dog IPA, Kurt Randall, Podcast, Interview, Brew Crazy, Flying Dog[/tags]

Dec

1

We have a Facebook Group. It’s called “I Love Flying Dog Brewing Company”.  Actually, we didn’t even start this thing – but someone with amazingly good taste in beer did.

So, come on over and join the I Love Flying Dog Brewing Company Facebook Group. And if you’re not on Facebook, it’s time to get with it.

[tags]facebook, I love Flying Dog Brewing Company, Beer, Flying Dog[/tags]

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