It has been two years since COVID disrupted, among other things, one’s ability to find a date. The bar scene was completely wiped out, restaurants faced all manner of hurdles, and even flirting became nearly impossible. Although we encourage couples to make the most of a Valentine’s night out, we recognize that not everyone is coupled up right now. If that’s the case, we’ve corralled three delicious things to drink that you wouldn’t want to share with anyone anyway. So, grab a glass, the remote, and settle in at home.

Domaine des Mailloches Bourgueil 2019
($18, Free Run Wine Merchants)

Since there’s no one around to impress, you won’t even have to worry about not being able to pronounce this one. All you must know is that it’s delicious. Hailing from the Loire region of France, this Cabernet Franc exudes freshness, offering up appealing notes of cherry and strawberry, and some very interesting floral tones akin to violets. Treat yourself to a filet mignon at home and you will be rewarded with the pairing. Another great option? Pull some cheese out of the fridge along with a hunk of good bread and go to town.

FUN FACT: The Loire Valley is home to France’s most amazing wine regions. Vouvray is known for wine made from Chenin Blanc, and Sancerre is the gold standard for Sauvignon Blanc. The town of Bourgueil is all about Cabernet Franc. It’s considered one of the most famous sources for wines made from this grape.

Maine Beer Co. Lunch IPA
($10, 16.9 oz bottle, Legends)

If you’re as tired of over-hopped IPAs as you are of diamond ring ads, we have the beer for you. The super cool folks at Maine Beer Company have crafted a masterpiece—initial hop bitterness bows to delightful, bright, citrus tones, a smooth and fruity mid-palate, and a crisp, slightly spicy finish. “Why is it called lunch?” you might ask? Well, that’s an homage to Lunch the whale, so named because he has been visiting the coast of Maine around lunchtime off and on since 1982.

Dry Fly Distilling Triticale Whiskey
($45, Kysela Pere et Fils)

Washington State’s Dry Fly Distilling first made a name for itself with a gin that leaned into the London Dry tradition even though it’s American. From there, the distillery built a whiskey program that includes bourbon, wheated whiskies, and vodka. This offering may be the most curious, though. Triticale is a grain developed in Scotland in the late 1800s and is a cross between rye and wheat. As the base for a whiskey, it possesses the spicy sweetness of rye but also the smooth refinement of wheat. It’s tasty and unique, and there’s no real need to share it unless you want to.

This month, many of us will be able to bring family together for Thanksgiving in a way that was largely impossible in 2020. For that, we indeed give thanks. As usual, the palates of your guests will be as diverse as their personalities. But no matter who’s sitting at your table—a wine geek, a beer snob, or a person who couldn’t care less and just wants something delicious to sip on—we’ve got you covered!

Fun Fact: Every family has its traditions on Thanksgiving and not all of them are wine-friendly. All the rules about pairings need to relax a little on this holiday. Mix it up—and open things like Riesling, Lambrusco, cheap lagers, and Belgian Lambics. And if White Claw is your thing, we won’t judge.

Giovanni Almondo Roero Arneis “Bricco delle Ciliegie” 2020
($25, Passion Wines)

White wine might seem like an easy call with turkey, but heavier, oaky Chardonnays don’t always play well with mild flavors, and light, simpler wines like Pinot Grigio can get beaten down by thick gravies and sweetish side dishes. This beautifully taut wine hails from Italy’s Piemonte region and offers up plenty of pretty, perfumed notes of white flowers and a touch of green tea that will float above such things without trouncing the bird. A racier finish displays notes of pear and lemon to wash it all down and prepare you for the next forkful.

Erdinger Dunkel
($13 six-pack bottles, Legends)

Here’s a brew that seems perfectly crafted for Thanksgiving fare. Dunkel is brewed as a wheat beer but with darker, chocolatey malts to give it its distinctive color and richer texture. It was first made in 1989 as a present to the brewery’s owner from the brewing staff. He was so impressed with it, he ordered it into production, and it became available to the public in 1990. It’s rich and a little spicy, able to support roasted fowl and hearty vegetables. It’s also elegant and smooth, not interrupting the flow of the meal.

Black Tot Caribbean Rum
($55, Winebow)

Whiskey of some iteration tends to be the high-test sipper of choice as the weather gets cooler, but may we suggest a good rum? After all, for centuries, the British Navy supplied its sailors with a daily ration of rum to steel their nerves against the rigors of Navy life. This came to be known as the daily “tot” until 1970, when the practice was eliminated. Black Tot Rum pays homage to that day and brings together the flavors of Barbados, Guyana, and Jamaica in a rum that offers spicy tropical notes along with coffee and chocolate. It’s a layered and complex offering that will please the single malt Scotch crowd and is also rich, which will surely suit the Bourbon brigade.

An ice-cold American lager beer is the no-brainer beverage choice for crab season, but it certainly isn’t the only one. Check out these three alternatives to add some metaphorical spice to your next Old Bay crabfest!

Union Craft Brewing Thirst Monster Kölsch
($11 six-pack)
If you’re eating crabs, of course beer is the obvious pairing. But not any beer will do. Spice and bitterness don’t play very well together, so tear yourselves away from gonzo hoppy American IPAs for a second and consider this sublime tribute to the crisp and refreshing German-style lager known as Kölsch. The Kölsch style of beer originated in the city of Cologne and is revered for its bright flavor and clean finish. This pale-yellow hued brew is light- to medium- bodied with just enough hops influence to lend some zing to the finish. At 5 percent ABV, you’ll be able to help yourself to a second one without being helped up off the floor, too. In other words, while you’re cracking those crabs, feel free to crack these open, too!

Boyd and Blair BLY Daiquiri
($11 200ml)
Pennsylvania’s Boyd and Blair Distillery has been cranking out some absolutely delicious ready-to-drink cocktails of late. This time, they’ve used their BLY Rum as the base for a daiquiri. As with everything in this lineup, this is a grown-up cocktail that’s sweet without being a sugar bomb, and just the thing to take the heat off your palate as you tuck into a batch of heavies.

Domaine Trinquevedel Tavel Rosé 2020
($22, Prestige L’Adroit)
All that pepper and paprika can wipe out a white wine—this sumptuous pink number from Southern France has the stuffing to stand up. Grenache is a grape that is most famous in the Rhône Valley of France for bold reds like Châteauneuf-du-Pape. In Tavel, it makes a wine bursting with juicy notes of strawberry, raspberry, and a dash of cranberry with a finish that borders on medium bodied. This is lusty rosé for big flavors. Think spicy foods (hello, crab!), rich sauces, even decadent desserts. It’s a perfect palate pleaser for a hot summer’s night.

Now that the temperatures have finally begun to take a (slight) dip, we say it’s high time to break out the pumpkin beers—on draft with a sugar and cinnamon rim, if you’re really feeling festive—and snuggle up with a warm cider or boozy coffee. Locally, there are plenty of places to get your fix of fall beverages, whether you’re a pumpkin-spice fiend, a fan of porters and stouts, or a spicy cocktail enthusiast. From beer and wine to coffee and booze-free options, here are a few drinks to try at local bars, cafes, and breweries to get you in the mood for the season. One sip and you’ll be apple picking and leaf peeping before you know it.

BEER

Monument City Brewing Company: Lamp Lighter

This Highlandtown hangout is welcoming the chilly temperatures (whenever they arrive) with a new Imperial Porter. Featuring robust notes of chocolate, roasted coffee, and a hint of vanilla, the 9.2-percent ABV release is a dark brown in color and ideal for sweater weather. If porters aren’t your thing, Monument City’s golden copper Battle IPA with floral and piney hop notes is a great alternative.

Full Tilt Brewing: Patterson Pumpkin
If you haven’t had a chance to visit Full Tilt’s new taproom in Govans, stop by this month to sip the famous Patterson Pumpkin Imperial Ale—brewed for the first time since 2015—while playing all of the old-school arcade games. Not only is Full Tilt bringing the beloved brew back this year, but come Thanksgiving, the team plans to also release a special version aged in Baltimore Spirits Company Epoch rye barrels.

DuClaw Brewing: Mad Bishop Oktoberfest

We’d be remiss without mentioning this fall favorite. First brewed in 1996, the German-style Oktoberfest is almost as old as DuClaw Brewing itself. Still, it remains a classic with its copper color and toasted malt aroma. Clocking in at a 6-percent ABV, the beer combines Vienna and Munich malts creating the perfect blend of fall flavors.

CIDER

Old Westminster Winery: Happy Camper
After releasing a few experimental varieties throughout the years, the team at Old Westminster Winery decided that this season was officially the time to go all out with its first wild cider. At 6.3-percent ABV, Happy Camper is made from heirloom apples, fermented with wild yeast, aged in American oak casks, and canned for easy outdoor sipping. Pick up a four pack at select retailers beginning October 1, or plan a trip to the beautiful Carroll County winery to sample the cider while taking in all of the woodsy vibes.

Great Shoals Winery: Spiced Hard Apple Cider

The name hypes up the wine, but Great Shoals is also a mecca for award-winning hard ciders made from fruit grown on local farms like Walnut Springs in Elkton and Baugher’s Orchard in Westminster. Among the many enticing blends (think everything from cherry to crabapple) is the Spiced Hard Apple Cider—a dessert-style varietal mulled with cinnamon, allspice, cloves, and orange peel.

COCKTAILS

Annabel Lee Tavern: The Gold Bug

There’s truly no better way to welcome the spooky season than by pulling up a barstool at Canton’s own corner-bar tribute to Edgar Allan Poe. Named after one of Poe’s most beloved short stories, this warm concoction fuses Captain Morgan, Myers rum, butter, cinnamon, brown sugar, and cloved lemon. While you’re at it, be sure to also try the seasonal “Phantasmagria,” a signature apple sangria served in a stemless skeleton glass.

Nepenthe Brewing Co: The Bourbon Cleanse

Sure, Hampden’s Nepenthe Brewing Co. is a full-service brewery and taproom, but it also serves up some killer cocktails. This season’s lineup includes “The Bourbon Cleanse,” which mixes bourbon with cider, lemon, cayenne, and maple. That pretty much sounds like fall in a glass to us.

Sugarvale: Siete Besos

You can always count on this subterranean spot in Mt. Vernon to change its cocktail menu with the seasons. Retreat from the cold with the “Siete Besos,” which combines Hamilton 86, Kirk & Sweeney, and Pampero Aniversario rums with spicy benedictine and coffee liqueur.

Wet City: Birch Better Have My Money
It should come as no surprise that the creative team behind the bar at Wet City has an entire lineup ready to roll out as the temperatures drop. Among the offerings is this cleverly named cocktail that mixes birch sap-infused vodka with Wild Turkey rye, Contratto Fernet, and a Laphroaig and vanilla rinse. Patrons should also be on the lookout for new beer releases like the red wine barrel-aged Cab—a dark sour with cherries and black currants.

COFFEE

Order and Chaos Coffee: Salted Caramel Mocha

Baristas at this South Baltimore java joint are spotlighting caramel in this sweet-and-savory mocha that combines espresso, caramel syrup, steamed milk, and a salt garnish. Don’t miss other indulgent sips including a ginger spiced coffee and cinnamon bun cappuccino.

Higher Grounds Coffee Roasters: Pumpkin Chai Latte

Move over PSL. This Highlandtown go-to is creating its own iteration of the infamous drink with chai. The secret ingredient? The shop uses a flavored powder (rather than a syrup) to give off the spicy taste. Add a shot of espresso to make it a “dirty” version.

One-Do Coffee Roasters: Housemade Golden Milk
Curl up with a good book at this Canton shop known for its strong brews and picture-perfect latte art. There are plenty of cold-weather coffees to choose from, but the Golden Milk—made with a turmeric-forward spice blend—is a surefire bet to warm your soul on a dreary day.

MOCKTAILS

True Chesapeake Oyster Co: The Ark and Dove

At this oyster-centric restaurant in Hampden’s Whitehall Mill (opening October 8), lead bartender Ashley Mac is looking forward to offering booze-free options that go beyond the typical ginger beer or Shirley Temple. The “Ark and Dove,” named after the two ships that the Calverts came to the Eastern Shore on from England, will be one of the featured drinks on the opening menu. It combines bitter Giffard aperitif syrup with a vegan eggwhite substitute, rhubarb, and a housemade Asian pear and cardamom shrub.

Wild Kombucha: Blood Orange CBD

It only makes sense that the experimental brains behind Wild Kombucha would explore CBD next. This month, the forward-thinking brewery—which recently unveiled new digs in Northwest Baltimore—launches its new Blood Orange CBD variety combining the flavorless compound (known to ease anxiety and stress) with citrus and floral notes. Catch it in retail stores like Giant and Whole Foods starting October 1.

WINE & MEAD

Boordy Vineyards: South Mountain Red

While we love a good white or rosé any time of year, the colder temperatures make way for robust reds like this affordable bottle from Boordy’s Landmark series. Fruit-forward and medium-bodied, the South Mountain Red features notes of tart cherries, cedar, and rose petals.

Charm City Meadworks: Retire by the Fire

As you start to pencil in backyard bonfires this season, be sure to pick up a few cans of this rich blend from Charm City Meadworks in Mt. Vernon. Notes of cacao, vanilla bean, and warm clove make this the perfect drink for gathering around a warm flame.

The Bruery Share This: Coffee Stout

($18, Legends Ltd.)

Black as pitch and sporting a beautifully rich, tan, frothy head, this is a coffee stout for beer and java fans alike. It is a fine example of an imperial stout married to high-quality coffee from the Philippines, with heady aromas of malt, dark cocoa, roasted pecan, and, of course, coffee. There’s no burnt “French” roast taste either, but a delightfully sophisticated coffee tone. At nearly 12 percent ABV, it’s definitely winter weight, and just the thing to hunker down with in front of a roaring fire.

Sibona Amaro

($27.99, The Country Vintner’s Selection)

We are all tempted by holiday feasts, and the chill in the air deepens our craving for the rich stuff. Luckily, the Italians have just the thing to help settle culinary overindulgence, in the form of amaro. Amaro is produced by macerating herbs and aromatics in alcohol and is regarded as a digestive aid. Sibona’s offering shies away from overt sweetness in favor of grapefruit, bittersweet chocolate, and mint tones. Its spice-cake notes are appropriate this time of year.

Bogle Vineyards Phantom 2013

($24.99, Constantine Wines)

Released every autumn, Bogle’s Phantom is a concentrated, inky, dark-red wine blend from California, perfect for winter fare. It bursts with notes of blackberry, black cherry, baking spice, and vanilla. A velvety rich mouth feel rolls into a lush, mildly tannic finish that begs for braised meats and hearty cheeses. Get it while you can, though, because this annual special release typically vanishes from wine shop shelves by New Year’s Day.

Since its opening last August, there’s been much fanfare surrounding Guinness Open Gate Brewery & Barrel House (5001 Washington Blvd.). For starters, it’s the first Guinness brewery to open in the United States in over 60 years. Plus, with its location in Halethorpe, it’s just a 15-minute drive from downtown Baltimore. But mostly, it’s generating a lot of buzz because it’s a place to try really good beer. And it’s not just the beloved Guinness Draught—or Irish dry stout—that’s imported from Dublin. Hollie Stephenson, Peter Wiens, and the rest of the Guinness brew crew produce some impressive, outside-of-the-box styles.

At 22,000 square feet, the brewery space itself is massive, and you can even see the beaming white letters spelling “Guinness” from the highway. Once you walk through the double-gated entrance, you know you’re visiting something special. The facility acts more or less like a museum for the brand, providing informational timelines, photos, and mile markers denoting how far you are from Dublin (3,352 miles, to be precise). The outside space features Adirondack chairs, picnic tables, a garden the brewers use for growing ingredients, and even a vintage Studebaker beer truck. There’s also plenty of places to enjoy a cold one. You can get a pint at the outdoor bar, up on one of the balconies, or inside the taproom.

The space can feel a little Disney-esque, especially the closer you veer toward the gift shop. But once you start sampling beer at the indoor bar, the warm Irish pub vibes help you feel at home. Flight boards are a good deal—nearly seven-ounce samples for $4 each that give you a pretty good overview of the brewery portfolio. Consider comparing some Guinness U.S. mainstays like Blonde (crisp and citrus-accented) or Milk Stout (creamy and sweet) with experimental varieties. Get weird with a super-earthy Black Currant Stout or the Tart Apricot Ale, Guinness’ delicious take on the ever-popular kettle sour.

The food in the taproom is a little lackluster. (You’d have better luck dining at the upstairs 1817 Restaurant.) Our Irish version of “nachos” was basically potato chips smothered with cubes of corned beef and beer cheese. Still, they provided the necessary fuel for us to sip our generously poured flight as we sat on a balcony overlooking the lush lawn. It may not be the Emerald Isle, but it’s pretty darn close.

In the already-crowded craft beer market, it’s hard to imagine adding something new. But, then again, Brian Arnold and Jill Antos are used to defying the odds. In 2013, when the husband-and-wife team opened their Meadow Mill home-brew shop, Nepenthe—a term from Edgar Allan Poe’s “The Raven” that means a “drug of forgetfulness”—it was the first of its kind in the city. Though both were passionate about making beer, it was Jill who got Brian into home-brewing (despite gender stereotypes). And after two Jones Falls’ floods forced them to repeatedly rebuild, the Antoses decided to move their dreams farther up the road—and thankfully several additional feet above sea level.

Enter Nepenthe Brewing Co. (3626 Falls Rd., 443-438-4846), which the couple opened with Brendan Kirlin (formerly of Le Garage), as a brewpub, cocktail bar, restaurant, and homebrew shop all rolled into one. The open taproom features seats for 160 people, including communal tables, a 24-stool bar, a garage-style door, and a separate dining area that peeks into the open kitchen.

The beauty of the Hampden hangout is that it offers options. While many breweries have food trucks parked outside, here the kitchen whips up a menu of inspired bar favorites. Don’t leave without sampling the juicy duck burger or the honey-drizzled fried chicken sandwich with pickles. Also of note: Garage Fries served with sauces such as cucumber kimchi aioli and lemon tahini are a nod to Kirlin’s former restaurant.

But, let’s face it, you’re here for the beer. Not surprisingly, the homebrew vets are making innovative yet approachable beer with down-to-earth descriptions like “orange Skittles” or “campfire.” If it’s your first time, definitely order a four-beer flight. We loved the Cute Little Saison for its tropical notes, Something Pithy for its easy-to-drink tangerine flavor, and Plutonian Shore, a light-bodied stout with hints of espresso. There’s also a thoughtful cocktail program for when beer bloat kicks in.

And that’s what we love about Nepenthe. Not only does the place shine with personality (see the animal murals on the wall, with each creature representing an owner), but it’s an easy spot to choose your own adventure. And, if you’re feeling inspired by the place, head downstairs to the home-brew shop. Who knows? Maybe you’ll open your own brewery someday.

When you order a pint of beer at a local taproom and take the first, crisp sip, you probably aren’t thinking about all the permits, zoning hearings, and bills that had to get approved in order for you to imbibe.

But, for the past few years, that has been top of mind for the Brewers Association of Maryland (BAM), as well as local lobbyists, senators, and delegates. And this past legislative session, they were able to push forth a big breakthrough in the craft beer industry.

The Brewery Modernization Act of 2019 (HB1010) was passed on Saturday, which updates the state’s beer laws by increasing taproom sales, production capabilities, self-distribution limits, and hours of operation.

“Job creation and economic impact has been our consistent message since we began this effort three years ago,” says BAM executive director Kevin Atticks. “Our tactics have been different—and last year things got unnecessarily heated—but there have always been legitimate concerns from legitimate entrepreneurs. This session, we didn’t ask for infinite numbers, but we still asked for increases that will give our brewers the possibility to grow.”

Atticks greatly credits the new regime in the General Assembly in Annapolis, as well as the support of local delegates and lobbyist Brad Rifkin for bringing the bill to fruition.

Under the new act, which goes into effect July 1, Class 5 beer manufacturers (think Union Craft, Monument City, Heavy Seas, etc.) will have increased taproom limits of up to 5,000 barrels a year. For Class 7 microbreweries (like The Brewer’s Art, Nepenthe Brewing), taproom limits have also been increased to 5,000 barrels a year and their production cap has nearly doubled to 45,000 barrels a year.

In addition, the new law will remove the guided tour requirement for carry-out beer at breweries (up to a case), allow Class 8 farm breweries to extend their hours until 10 p.m., loosen regulations on self-distribution, and make it possible for all classifications to now brew beer at an off-site location.

“A lot of breweries have found beautiful spots that they never thought they’d outgrow,” says Atticks. “This gives them the ability to grow, but not necessarily move and leave their original market.”

In tandem with this bill is an important breakthrough in the Beer Franchise Law Reform legislation, which updates distribution regulations that hadn’t been touched since 1974. Back then, the laws were established to protect mom and pop wholesalers (or distributors) in the case that giant, mega-breweries decided to walk away. That’s why 180 days notice and a showing of “good cause” had to be proven in order to sever contracts.

“The problem is, since the craft beer boom, we now have a reversal of power,” explains Atticks. “Wholesalers are now the big kahuna and breweries are the small guy. They need flexibility to find a new wholesaler or switch it up if it isn’t working out.”

Under the new law, effective January 2020, breweries that produce less than 20,000 barrels annually (almost all in the state of Maryland), may, without cause, be able to leave a wholesaler after providing just 45 days notice.

“It was nice to see that all parties—retailers, wholesalers, and brewers—were able to get together and agree to continue to move our industry forward,” says Hugh Sisson, the founder of Heavy Seas Beer, who has been championing beer legislation for decades. “At the end of the day, it is always best if the various stakeholders work together. After a couple years in a row being at loggerheads, I think everyone deserves credit for overcoming the issues.”

In addition, local stakeholders with the Maryland Distillers Guild made some strides in the spirits world. As of July 1, distilleries will be able to serve cocktails with an amended Class 1 license (similar to the existing Class 9 you see at Blackwater, Old Line, and Seacret’s), pouring up to 7,750 gallons annually.

“We’ve been involved in the process for years and it wasn’t easy to get this bill passed,” says Max Lents, co-owner of the Baltimore Spirits Company and founding member of the distillers guild. “This bill lets the local liquor board create a license for us, so it’s still a not a done deal, but at least we have a clear path now. This certainly gives us more freedom in the future.”

While all of the legislative language and facts and figures can feel wonky, Atticks says that the average drinker will definitely notice a change once the laws are enacted.

“Maryland beer will be more available,” he says. “That means you’ll be able to buy more at breweries and see more of it in beer stores. Clearly, the customers want it and [this session] the message was received. Reform is going to happen.”

You know when certain genius ideas come along and you wonder, “How did nobody think of this sooner?” Well brewing a beer for the king of all Orioles beer sales is definitely one of those ideas.

Clancy Haskett, or Fancy Clancy as he’s lovingly called, has been a Baltimore Orioles vendor for the past 45 years—starting out selling sodas at Memorial Stadium when he was just 15. Now he’s best known for slinging suds in his first-base section and has befriended a lot of his customers.

One of them is Art Major, who’s been a partial-season ticket holder for the past decade and makes the trip up from Winchester, Virginia, to Camden Yards nearly 30 times a season. He also happens to own Escutcheon Brewing.

“Clancy isn’t just your beer vendor, he’s also your friend,” Major says. “Sliders is my favorite place in the world and we were all there one night when I thought why don’t we brew a beer for him. I can make it, they can sell it, and Clancy can be on it. Who wouldn’t want to drink that?”

Haskett, who often frequents Sliders Bar & Grille since co-owner Mark Sheubrooks is an old classmate of his from Lansdowne High School, remembers it a little differently.

“I was saying, ‘Man, nobody is gonna buy my beer,’” he says with a laugh. “People know me on the first-base side, but I don’t know how many people care about me beyond that point. But when we brought the idea to Mark and [his daughter] Rachel, they were like, ‘Hell yes, let’s try it.’”

For the past year, Major has been tinkering with the recipe, as well as working with Miami-based design firm the Alison Group on the perfect tap handle.

“I had a very, very specific idea of what I wanted the tap handles to look like,” Major says. “I wanted Clancy with his beer tray, sleeveless shirt, his arms bulging out. We gave him a little more muscle.” (Haskett says he’s very appreciative and should probably “hit the gym a little extra” before the season starts.)

As for the beer style, Major knew he wanted to play off what is most commonly drank at sports games, the American pilsner, and felt that something more crafty like an IPA just wouldn’t work as well. Haskett agreed.

“Nowadays, the IPA types of beer are real popular and I sell a lot of those,” he says. “But the best is when you get that beer right in the middle—not too heavy, not too light. I tasted this one a couple of weeks ago and it’s a really good beer.”

Fancy Clancy Pilsner will be released at a party on March 30 at Slider’s during the Orioles away game against the Yankees. Of course, you can also try it down at Escutcheon Brewing.

“This is going to be something pretty epic,” says Slider’s owner Rachel. “Clancy is so popular, so kind, and obviously has a great work ethic. He’s just the kind of character that loves to brand himself.”

With that in mind, Haskett has big plans for the Fancy Clancy Pilsner. He’d like to see it end up in cans at the stadium, a real full-circle moment for the long-time vendor.

“As you get older, you think about what you’ve done in the past,” Haskett says. “After 45 years, this makes you feel appreciated—people are really giving me a little respect. If this beer takes off, hey look out.”

In between brewing the signature Green Machine IPA and Forte pilsner, the team at Diamondback Brewing in Locust Point has been firing up the oven, rolling out dough, and testing recipes in an effort to make their dream of having an in-house food program a reality.

Though the prep space that the owners have built inside the modern-industrial brewery is only about 50 square feet, co-founder Colin Marshall assures that its size has no effect on the flavors: “The kitchen is small,” he admits, “but the taste that comes out of there is pretty mighty.”

This Wednesday, Diamondback will debut its inaugural menu featuring 12-inch Neapolitan pizzas, hand-twisted Bavarian pretzels with Green Machine beer cheese, and large charcuterie boards meant for sharing. The new eats are launching in conjunction with expanded hours at the taproom, which is staying open until 8 p.m. on Sundays and will begin opening on Tuesdays starting next week. (In addition, Diamondback’s new food license has one drawback in that dogs are no longer allowed inside.)

Marshall says that offering food has been a priority since 2016, when the brewery opened and began hosting local food trucks and pop-ups on busy nights. But it took some time to come up with a plan to execute a menu made in-house.

“It’s been in the works since we opened,” he says. “But, in the past six months, we have really been working through the concept, deciding what we’re going to serve, and figuring out how we would begin to keep it sustainable moving forward.”

Taproom manager Ryan Belton and baker/bartender Cassidy Johnson—industry veterans who were both brought on within the past year—further helped to solidify the path toward pizza. Given the tiny kitchen space, the two thought it was best suited for a small menu of simple, well-executed fare.

With flavors ranging from a margherita with fresh basil to the “Inverno” topped with lemon and ricotta, the deep-crust pies are formed using dough handmade by Johnson. They are then covered in Belton’s signature, herby red sauce and custom five-cheese blend by local distributor The Great Cheese before heading inside a TurboChef pizza oven.

“Theoretically and also conceptually, we just kind of thought, ‘If we’re going to do this, we’re going to do it well,’” Marshall says. “It can’t just be filler, like ‘Hey, we have food now.’ It needs to be something we would all enjoy ourselves if we were eating it elsewhere.”

Of course, the food menu is also meant to align with the beer program. Just as the draft lineup rotates monthly, the pizzas will also change based on which toppings are in season.

“You can always count on Forte and Green Machine, but the other seven or eight beers on tap are changing from month to month,” Marshall explains. “The same goes for the pizza—you’re always going to be able to get a cheese, but with summer coming along you might have a lighter, zesty citrus option as well.”

To further the seasonal approach, the brewery hopes to craft the summer menu using leftover vegetables from its Community Supported Agriculture program with One Straw Farm—one of the many neighborhood initiatives that Marshall hopes to continue as Diamondback evolves with its new menu and taproom hours.

“We want more of the community members around here to frequent us,” he says. “Being out on the peninsula, we’re a bit isolated, but we’ve definitely got that neighborhood feel.”

In the fifth century, St. Patrick drove the snakes out of Ireland. In the 21st century, you can drive out to the Guinness Open Gate Brewery in Baltimore County. Opened in August of last year, the Halethorpe establishment marks the first American brewery for the iconic Irish brand. And to celebrate the first St. Patrick’s Day since the brewery’s opening, the most Irish of beers is hosting a month-long bonanza of beer in the lead-up to the most Irish of days.

“In Baltimore,” said Ryan Wagner, the brewery’s brand ambassador, “we’re writing a new chapter in a book that’s 260 years long already, but we don’t want to turn our back on our heritage and a big part of that is St. Patrick’s Day.”

While the preamble to the preamble to St. Paddy’s began on February 17, the event truly kicks into gear on March 7. Namely, the brewery will be dressed to the nines (cóirithe do na nithe for the Gaelic-speaking set). Beyond the themed decorations, there will also be live music performed by a variety of both local artists and traditional Irish acts. Plus, the merchandise area will be filled with St Patrick’s Day-themed hats, shirts, magnets, and glassware. Still, the true piece de resistance is what Guinness staffers describe as an “immersive green Irish phone booth with surprise interactions that bring the Guinness tradition to life.” To translate, it’ll be solid content for the ‘gram.

While the event is eminently photogenic and sure to provide clout for you and yours, the focus will ultimately be the beer. Beyond the array of Guinness varietals, other prominent Irish beers—Smithwick’s, Harp, and Kilkenny, to name a few—will be on tap, as well as several Baltimore brews. Lest you unwisely drink on an empty stomach, food options will be available to accompany the seemingly bottomless fount of beer. A Guinness-branded food truck will make its debut, and the brewery’s on-site restaurant 1817 is unveiling a special menu of Irish recipes on March 17—including the famous Guinness & Beef Stew that is served at the flagship Dublin location.

More than anything, though, the most essentially Irish element of the whole shebang is the warmth and kinship that, even amongst strangers, can only be engendered over Guinness pint glasses.

“Pubs in Ireland are centers for their community,” said Wagner. “Everyone is family when you’re at the pub.”

Despite its status as a major capital-B Brand, the Guinness Brewery still evinces an ethos that feels true to Baltimore and makes the whole enterprise feel natural in our East Coast, blue collar town.

“Similar to Dublin, there’s this incredible brewing community in Baltimore with places like Union or our good friends at Diamondback,” Wagner said. “When you visit a taproom in Baltimore, there’s the expectation that you’re going to feel welcome. We want to work with our fellow brewers to further build this special culture.”

Moreover, the Guinness Brewery is using its considerable resources to support the local area. A portion of the proceeds from this event will be donated to the Maryland Food Bank, the Oyster Recovery Partnership, and the Baltimore Office of Promotion & the Arts.

The celebrations will come to a head on St Patrick’s Day weekend (March 16 and 17). Admittance is free for the bulk of the celebration, but tickets for St. Patrick’s Day weekend are $15 for a five-hour drinking session (the first from 10 a.m.-3 p.m., for the brave souls who want to get an early start; the second from 5-10 p.m., aka more conventional drinking hours) and can be bought on the brewery’s website. Make sure to buy your tickets before the jig, perhaps literally, is up.

Brewers have drawn inspiration from a ton of things about Baltimore—its history, its landmarks, its sports teams. And this spring, two local breweries will be debuting progressive pours that shed light on Baltimore’s LGBTQ community.

Adding to its year-round, core lineup for the first time in two years, Union Craft Brewing is releasing Divine IPA in March, a “perversely hoppy ale” with notes of orange, guava, and tropical fruit hops. That same month, DuClaw Brewing is debuting Sour Me Unicorn Farts, a collaboration between the Rosedale brewery and Diablo Doughnuts that tastes like a familiar fruity cereal.

“Yeah, I mean we sat around the bar and ate cereal. We had to start there,” says brewer Mike Kulha of DuClaw. “We then did research on what the flavors actually were, and this took a fair amount of trial and error. Drinking a beer is also very different than eating a doughnut. We used real fruit puree, which adds a fuller mouthfeel so the texture is more like a doughnut. It was an interesting process for sure.”

Unicorn Farts is the latest iteration of DuClaw’s “Sour Me” series and its most unique yet, drawing inspiration from the dessert of the same name at Diablo Doughnuts. The pilsner and wheat grain base includes Fruity Pebbles notes and edible glitter mixed in for a colorful, slightly tart sour with a bouquet of fruits and hint of biscuit. Similarly, for Union, it was about doing something special and standing out from the crowded IPA pack.

“When adding a beer to our core lineup, there are a lot of boxes to check,” says Union co-founder and creative director Jon Zerivitz. “It has to draw from Baltimore culture and have a unique story. We really wanted this brand to stand out amongst all the competition, especially in the IPA category. Divine checks those boxes and more.”

He notes that the pink and purple color palette and more “feminine” look of the beer sets it apart and avoids some played-out branding cliches in the beer world. This idea is also echoed in the flavor profile of Divine IPA, which is described as a “bright, juicy, hop-forward beer with a soft pillowy malt background.” Kegs of the beer will be tapped in the DMV area in March, followed by cans in April. DuClaw will be releasing its unicorn-themed beer at a party on March 16 at the brewery with hopes of additional events during Baltimore Pride.

“We are hoping this beer can do even more for Baltimore once it’s released this spring, specifically in support of our LGBTQ community,” says DuClaw’s director of marketing Madeline Caldwell. “We’re talking with GLCCB/Pride about a potential partnership, and are sponsoring TechniQ, the monthly queer dance party on the third Friday of every month at The Crown. I think we’re just scratching the surface here, though.”

While Union says this beer wasn’t made specifically for any demographic, they like that the ethos of Divine—both in name and spirit—is a fitting symbol for more inclusivity in the beer world and beyond.

“We didn’t set out to market to women on the LGBTQ community, but wanted to recognize their place in the consumer market,” Zerivitz says. “Divine, the actor and character, represents an open-minded, free to let your freak flag fly, more progressive and tolerant Baltimore.”

While most people start off their year thinking about meal preps and workout plans, we’re asking an entirely different question: What’s on tap in the drink world for 2019? We asked some local experts—brewers, distillers, bartenders, and wine makers—to conjure their best ESP skills and predict what drink styles we’ll be seeing more of in the year to come.

IPAs are Here to Stay
Brewers are still waiting for lagers to have their big day in the sun, but consumers will continue to want their beer hop-heavy. “Juicy, hazy, New England-style, brut, and sour will all continue to be applied to IPA, IPA, IPA,” says Union Craft Brewing co-owner Jon Zerivitz. However, some of the novelty of the milkshake-style IPAs might wear off and you’ll see brewers playing less with lactose than they did in 2018, according to Hop Culture. While Wet City owners PJ and Josh Sullivan say they are hearing “chatter” regarding lager beers, they echo the IPA growth prediction. “The popularity of Hazy IPAs is still going strong,” PJ says. “And we don’t see any end in sight.”
Where to try now: So many options! Change Order at Union; Lil Woozy at Wet City; Nobo at Monument City; Astrodon at Peabody Heights.

CBD, THC, OMG
It’s easy to find CBD—a cannabis compound that is not psychoactive like THC—in oils, juices, and sparkling water around town. But expect it to slip into more and more cocktails this coming year. Some bars will give you off-menu options and the bartenders at Gunther & Co. even mixed up some for a dispensary event last fall. This week, Frederick-based Flying Dog Brewery announced that it’s releasing Hop Chronic, a non-alcoholic IPA infused with therapeutic cannabinoids available at dispensaries throughout Maryland. (Release of the product is subject to regulatory and legal approvals.) “We see a lot of interest in cannabis from the craft beer community,” says Ben Savage, CMO of Flying Dog, which is partnering with Green Leaf Medical Cannabis on the product. “There are definitely similarities between the natural flavor profiles we extract from hops and the terpenes and found in cannabis.”
Where to try now: CBD oils are available at MOM’s Organic Market and area dispensaries to try out your cocktail-making skills at home.

Blurring of Categories
It’s no secret that the craft beverage market has become a really crowded space, so brands are looking to diversify and break out in any way they can. Looking at the year ahead, many breweries, wineries, cideries, and distilleries will be collaborating to come up with sub-genres to potentially attract a new customer base. “At our bar, we’ve seen kettle sours bring wine drinkers and people that don’t normally drink beer into the craft beer scene,” PJ of Wet City says. Lyon Distilling in St. Michael’s and Jailbreak Brewing in Laurel just collaborated on a “beerskey,” or a beer distilled into a whiskey, and Old Westminster Winery (OWW) is seeing great success by mixing it up. “Some of our most popular products are the wine and cider hybrids,” says Drew Baker, co-owner of OWW. “Producers—whether you’re making beer, wine, or spirits—are looking to fill that space in between.”
Where to try now: Pip & Berry from OWW at Grand Cru; Cherry Berliner Cider at Union Craft.

Non-Alcoholic Cocktails
Yes, this is a thing! Dry January participants can rejoice as the popularity of teetotalling and even zero-proof spirits will make a bigger impact on the market this year. “A large part of the population is not drinking as much as they used to or are a bit more conscientious about their intake,” says R. Bar manager Amie Ward. “This is a great thing! But it does require bars and restaurants to start thinking about alternative options. Simply throwing together juices isn’t going to cut it.” Non-alcoholic spirit companies—like Seedlip and Ceder’s—have launched in recent years, applying the same distilling process and equipment to create zero-proof booze. But, more commonly, bars in New York City, Chicago, and LA, are simply taking the alcohol out to create thoughtful and tasty mocktails.
Where to try now: R. Bar has four options that start as non-alcoholic and include a suggested spirit; Woodberry Kitchen has a lovely mocktail menu.

Ready-to-Drink
Thought the concept of bottled and canned cocktails has been around for a while, things are starting to get a little more sophisticated. “When people think ‘ready-to-drink,’ there is the unfortunate connotation of the sugary stuff from the 2000s,” says Jaime Windon, co-owner of Lyon and president of the Maryland Distillers Guild. “But you’re going to see the new age of bottled cocktails. You don’t have to go to the bar to necessarily have a beautiful cocktail.” Many brands around the country are bottling classic cocktails like the negroni (sign me up!) to elevate the trend. Next month, winemakers at OWW will be coming out with a low-calorie, low-proof spritzer cocktail in a can. As Windon sums up: “People want less work.”
Where to try now: The 84-proof Rock & Rum, basically a rum old-fashioned, at Lyon Distilling.

Fermentation Experimentation
Of course, the fermentation process is crucial in making alcohol of all forms and flavors, but expect people to get pretty weird this year. Brewers will play more with barrel-fermented and mixed-fermented sours for extra tart and acidity, which many drinkers in the market have demanded. Plus, fermented beverages like kombucha will still have a place as mixers or additives in booze. And exotic fermented cocktails like the pineapple-flavored Tepache are staying prevalent on local bar menus, as well. “I’ve many customers start to appreciate the more complex, mixed-fermentation sours these days,” says PJ of Wet City.
Where to try now: The Artista Zynergia barrel-aged sour series at Wet City; Tepache at Alma Cocina Latina and Clavel.

Outside of Main Street, the dining scene in Ellicott City can be summed up in two words: strip malls. In a land where private residences are neatly sequestered away from the businesses, what is lost in curb appeal is at least made up for with ample parking. But the cookie-cutter commercial facades can also belie engaging, family-oriented service and some truly inventive cuisine, aimed at the demographic sweet spot in these middle- to upper-class suburbs. The White Oak Tavern is such a place, having been a local award-winning hotspot since its opening four years ago.

Tucked in the back corner of the Enchanted Forest shopping center, the nondescript glass storefront opens into a surprisingly airy space with lots of dark wood, elevated dining areas, a sizable patio, and a wraparound bar serving as a focal point. The space feels welcoming, industrial, and modern, all at once, a carefully crafted iteration of the gastropub concept that has proven to be so successful in HoCo. Beer is thus taken seriously here—more than 40 well-curated taps, with a diverse range of styles, plus a heavy representation of local beers. There is even a free-to-join mug club to help keep track of one’s journey through the rotating selections.

The menu continues the theme of approachable with a dash of esoteric, using ingredients from numerous farms in Maryland and Pennsylvania. Turned-up comfort and bar-food mainstays compose the bulk of options, with influences and styles freely intermingling. Flour tortilla tacos are filled with smoked chicken (free-range, of course) that has been curried with Indian spices and dressed in yogurt and chutney, and fried calamari gets treated to a savory miso aioli.

White Oak
feels welcoming and modern, a carefully crafted iteration of the gastropub concept.

Other dishes are simply next-level versions of themselves—Caesar salad appears pretty straightforward, but the house-made dressing is subtly balanced and perfectly coated on each pleasingly crisp chunk of romaine. Mac-n-cheese is made with orecchiette pasta and house-made Italian sausage redolent with fennel, luscious Parmesan cream sauce, and a healthy drizzle of pomegranate reduction. Chili cheese fries sub the shredded stuff for a from-scratch beer cheese sauce and a deeply flavored, faintly smoky-spicy mole-based chili further amplified with grass-fed ground beef, as well as coffee-rubbed smoked brisket (both from a farm in Baltimore County). The coffee is even from local roaster Zeke’s. It’s a stacking of ingredients that nicely summarizes what the menu is all about.

That same amazing chili is also listed as a soup, along with a vegetarian Hungarian mushroom soup that is loaded with both thick slices of mushrooms and darkly sweet paprika. There are several items that seem of the “just happen to be vegetarian” variety, including fried risotto balls with pineapple salsa, wild mushroom and blue cheese tarts, a “cheesesteak” made of mushrooms, chili cilantro slaw, and a lot of olive sofrito for an extra punch of umami, and spaghetti squash in roasted garlic sauce. The chef suggests adding chicken to that last dish, driving the point home that these dishes are made to be enjoyed for no other reason than that they are enjoyable.

Not many places delve into house-made pasta, but White Oak gives it a whirl, albeit in a limited scope. Fettucine serves as a base for a Stroganoff with beer-mustard spiked cream sauce, and, again, local grass-fed brisket, except it’s braised here.

If there is a must-try dish, it has to be the General Jorge’s Chicken. The name suggests Chinese-Mexican fusion, which it is, with just a whisper of coating on the chicken chunks, pleasantly toothsome udon noodles, and a glaze that is somewhat sweet, a tiny bit spicy, and bright with citrus essence.

Staff here leans more toward a tavern experience, all sharing good-natured earnestness, perhaps possessing of varying levels of expertise and polish, but seemingly glad to be there and eager to help. Bartenders occupy the top level, being expertly knowledgeable about both beverage offerings and the food. But this is the type of place where everyone says hello, thank you, and good-bye.

Locals no doubt feel further embraced with numerous daily and weekly specials, including “Kids Eat Free” on Mondays and all-day happy hour on Wednesdays. But the best-kept secret of all may be brunch, which is exceedingly rare in that it is served seven days a week. And it is not simply that breakfast-y selections are available all week—true hardcore brunchers will appreciate that bottomless Bloody Marys, mimosas, and sangria are also part of the deal, every single day.

THE WHITE OAK TAVERN 10030 Baltimore National Pike, Ellicott City, 410-680-8974.
PRICES: Appetizers and small plates: $4-15; entrees: $11-26; desserts: $6-7. AMBIANCE: Casual.

Perhaps it’s because this particular bar reviewer isn’t getting any younger, but we sure appreciated this year’s national trend toward lower-proof spirits, session beers, and health-conscious cocktail ingredients. While the stresses of 2018 did still inspire us to throw a few back, it was nice that our mornings after weren’t quite as harsh.

Baltimore also saw the rise of natural wines and welcomed the opening of some outside-of-the-box bars and breweries this year. In no particular order, here were 10 of our favorite ways to imbibe in 2018.

Aperol Spritz at Little Bird Coffee Bar
We dare you to find anything more refreshing than sipping an Aperol Spritz on the terrace of the newly opened Little Bird Coffee Bar in Hampden. From the owners of the cocktail gurus at Bluebird just upstairs, this cafe is quaint and charming in all the right places. Our absolute favorite part is the menu of spritzes (a welcome trend at other bars and restaurants), which come in Aperol, Campari, Cynar, and Elderflower varieties—simply a balanced ratio of each base spirit mixed with crisp Primaterra Prosecco, club soda, and an orange twist. Ah, total relaxation.

Epoch Rye by Baltimore Spirits Company
Okay, granted, this does not qualify as a low-proof spirit, but we had to give a shout to Baltimore Spirits Company for finally releasing its whiskey (and a few other distillations to follow) after it had been aging in American oak barrels since 2015. As with many whiskies, it turns out it was worth the wait since Epoch has a perfect balance of spicy rye notes like clove, cinnamon, and tropical fruit with the sweeter flavors of vanilla and honey imparted from the barrels. This was made all the better inside the distillery’s new tasting room at Union Collective, which opened its doors in September.

Gose O’s by DuClaw Brewing
This past year, thanks to the addition of brewing legend Ernie Igot (formerly of Peabody Heights), DuClaw Brewing in Rosedale has been putting out some of its tastiest beers since it was founded in 1996. (Be sure to check out the “Sour Me” series in peach, mojito, and dry-hopped versions or its recent barrel-aged Retribution releases.) But the latest iteration of Gose O’s—released in time for Orioles season—had even crisper notes of cantaloupe and sea salt, making it the perfect accompaniment to a summer game, no matter the score.

Midori Highball from Regal Beagle
One of our favorite new bar additions of the year, Regal Beagle opened its doors in Canton at the beginning of May and we soon wondered how we lived for so long without its vintage, tiki vibes. Inspired by the Three’s Company era, the bar has a distinct late ’70s/early ’80s feel and the fun and colorful cocktails reflect that. One of our initial favorites was the Midori Highball with with Nikka Japanese gin, Green Chartreuse, yuzu juice, fresh honeydew, and salt. We love a good liquid time machine.

Duck Season Old Fashioned at Wit & Wisdom
It is with a bittersweet palate that we recognize how Wit & Wisdom has revolutionized the Baltimore cocktail scene since it opened in the Four Seasons hotel in 2011. Though the bar will pour its last drink on December 31, Wit is going out with a bang as newly hired Gina Netisingha brought the program to an entirely new level this year. Take the Duck Season Old Fashioned in which Four Roses Yellow Label Bourbon was carefully infused with duck fat and rosemary to give it an incredibly silky texture and finished off with simple additions of sugar and bitters. Classic, just how we’ll remember the place itself.

Hello by Wet City
This Mt. Vernon bar has been a go-to place to try experimental beer styles since it opened a couple years back. But this year, finally, we were able to see what the Sullivan brothers could do with their own, newly built brewery system. Wet City’s first release, aptly dubbed Hello, was a perfect example of how a popular New England-style IPA should be: tropical pineapple on the nose, thick in body from flaked oats and barley, and super piney and citrusy tasting notes. We were sure glad to be introduced to this one.

Autumn Cider by Old Line Spirits
This was also the year that Baltimore welcomed its first bar inside a distillery, as Old Line Spirits opened The Ready Room at its Highlandtown facility. The bar menu was clever and made use of Old Line’s single-malt scotch and aged Caribbean rum, but we were particularly excited about this autumn cider by bar director Steve Lamb. A combination of the American Single Malt Whiskey, apple cider, chai tea, cinnamon, star anise, clove, and lemon, the cocktail was cozy and felt like our official drink of fall.

Chrysalis by Monument City Brewing
While Monument City is known more for its classic beer styles like rye IPA and brown ale, the brewers went a bit outside the box with the purple-hued Chrysalis. Brewed in collaboration with veteran organic food producer Hex Ferments, they used the company’s butterfly-lime kombucha to create the 3.5 percent (!) gose. The butterfly pea flower gave the beer its unique color and tart, refreshing flavor. We love how this brew got us to think about beer in a whole new way.

Pétillant-Natural Piquette by Old Westminster Winery
In 2018, we learned all about the versatility and funky flavors of natural wine, thanks to the opening of Fadensonnen, a wine bar and beer garden in Old Goucher. One of the best (and local!) varieties we tried at the bar was the Pétillant-Natural Piquette by Old Westminster Winery, which is spritzy, lower in alcohol, and a natural byproduct of the sustainable winemaking program out in Western Maryland. And, damn, if it isn’t juicy, refreshing, and beautiful in color. You’ll surely want more than one glass.

Keeper Stout (Nitro) by Checkerspot Brewing
The long-awaited Checkerspot Brewing Company debuted in South Baltimore this year and we were stoked to try their home-brew recipes on a larger scale. Known for its genre-defying styles and unique, local ingredients, Checkerspot kept us on our toes with every new release. Most recently, the Keeper Stout on nitro, a beer that’s fortified with crab shells from J.M. Clayton Seafood Company in Cambridge, has been the most satisfying winter pour.

Over the years, we’ve found plenty of ways to supplement drinking with fun activities—darts, beer pong, Skee-Ball—but none quite as perilous as drunken axe-throwing.

Indeed, from the first moment you walk into Urban Axes (1 N. Haven St., 240-389-2937), a chain of axe-throwing bars that opened a Highlandtown location in July, you are greeted by glowing iPads and instructed to sign a waiver that includes language like, “I believe that I am physically, emotionally, and mentally able to participate in axe-throwing.” Well, able or not, we scribbled our electronic signature and forked over the $35 per person for two hours of axe-throwing lessons and games for six or more.

The other thing that greets guests at Urban Axes is a giant bar with a fairly extensive local beer selection from Union Craft Brewing, The Brewer’s Art, Flying Dog, Oliver, RAR, and next-door neighbors Monument City. (Most cans are $5, and there’s a nicely priced $3 Natty Boh.) For non-beer lovers, there’s a selection of a few red, white, and bubbly wines, as well as a cider and a canned Moscow Mule. Our bartender, who bore a striking resemblance to Jay of Jay and Silent Bob fame, was friendly enough, but this isn’t exactly the kind of place where you stay and hang by the bar.

There are a couple of wooden picnic tables in the front and, of course, the requisite axe “arenas” throughout, but the space itself feels sparse. Located in an old industrial warehouse, it’s clear that not much effort was put into sprucing it up or adding any Baltimore character. We got the strong sense that any Urban Axes location around the country would feel identical.

But the real fun began when our coach, Kristin, walked us back to our arena, which feels kind of like an open batting cage, and laid out the rules. Stay behind the yellow line if it’s not your turn, the red line while axes are in motion, and always tap axes with your competitor as a sign of sportsmanship before throwing. Your coach stays with you during the entire session, which is super helpful since—believe it or not—none of us had thrown an axe before. We went through a bunch of practice rounds to learn to throw and see if we felt more comfortable throwing with one hand or two (two for me) followed by a round-robin competition and a bracket-style tournament.

Turns out, throwing axes is a lot like riding a two-wheeler: You’re a bit shaky at first, but once you get your bearings, it feels almost natural. Oddly enough, we never felt unsafe, and there were plenty of groups in the space casually sipping beer and making bullseyes. It seems as if anyone can do it. As a wise person wrote on one of the wooden tables: “If you can dodge a ball, you can dodge an axe.”

The season of giving thanks—and also gluttony—is upon us. When it comes to libations, we never tire of thinking about what goes best with America’s favorite holiday meal. The trick is finding something easy to like and easy to pair. It helps if it’s also easy on the budget, because that turkey dinner for 12 doesn’t pay for itself. We found three liquids to enjoy this time of year, and not just for Thanksgiving.

Jolly Pumpkin Artisan Ales “Fuego del Otoño” Sour Saison
($6 25-oz bottle, Bond Distributing)

First, let’s be clear: Jolly Pumpkin is the brewer, and this is not pumpkin beer. This is a sour ale brewed with chestnuts and spice that comports itself a bit like a light red wine. It’s remarkably balanced, neither too rich nor too hoppy. The chestnut and spice notes are subtle, and the sour acid is just enough to make this an ideal companion for autumnal foods.

Quentin Harel Beaujolais Villages “Les Grandes Terres” 2017
($22, Prestige Beverage)

The red wines of France’s Beaujolais district are delightful once one gets past the ocean of oft-mediocre “Nouveau” wines the French insist on sending our way each fall. Don’t believe us? Check out this bottle from esteemed French wine importer Kermit Lynch. Made from the Gamay grape, it bursts with red fruit tones, bright acidity, and a supple finish that will wash Thanksgiving dinner down in perfect harmony.

Two James “Catcher’s Rye” Whiskey
($49, The Country Vintner)

The first licensed distillery to operate in Detroit since Prohibition, Two James is making some of the most compelling spirits in the country. The distillery crafts this whiskey from 100 percent Michigan rye and ages it for a minimum of two years in American oak barrels. The result is an instant classic, at home in a great Manhattan but equally enjoyable with a simple cube of ice.

Hard to believe that it was a decade ago when friends and beer lovers Joe Gold and Dominic Cantalupo founded Baltimore Beer Week. Back in 2008, there were only three such events in the country. But it’s safe to say that the craft beer landscape, both nationally and locally, has grown exponentially.

That growth and evolution will be on full display at the 10th annual Baltimore Beer Week, which runs October 12-21 this year. Of course, there will be plenty of pub crawls, tap takeovers, beer-pairing dinners, and the like but breweries and bars have gotten more creative than ever this year.

“Dominic and I are just the marketing arm behind this,” Gold said. “Like Restaurant Week, it’s the venues who are doing all the work. They dream all of these wacky, creative things up.”

While it’s nearly impossible to choose from the hundreds of sud-soaked events throughout the city, we thought we’d narrow it down to some of the most creative and exciting beer-themed bashes this year.

Baltimore Beer Legends Hall of Fame
October 12, 11:30 a.m.-1:30 p.m., Mt. Washington Tavern
Mix and mingle with local beer aficionados, and enjoy a lunch paired with some of Baltimore’s best beers while three local beer legends get inducted into the hall of fame: former Sun feature writer and beer expert Rob Kasper, Fells Point craft beer bar Max’s Taphouse, and iconic former Baltimore beer brand National Bohemian.

Das Bier Oktoberfest
October 13, 12-6 p.m., M&T Bank Stadium
Like in years past, kick off the multi-day beer celebration at this festival. With more than 150 international, domestic, and local Maryland beer and wine, the festival will feature plenty to drink and many German beer hall sights and sounds.

Disc Golf in Druid Hill Park
October 13, 9 a.m., Druid Hill Park
Play this single-round, 18-hole tournament in one of Baltimore’s most beautiful parks. Different holes will be sponsored by Peabody Heights, Oliver Brewing, Union Craft, Whitey’s Liquors, and The Brewer’s Art. Proceeds will benefit No Kid Hungry Maryland.

’80s Night
October 13, 7-10 p.m., Mahaffey’s Pub
Don your best perms, leg warmers, neon track suits, and shoulder pads for this ’80s-themed dance party at Mahaffey’s. There will be themed music all night, beer from RAR Brewery, and prizes awarded for best dressed male and female.

Brewmore Movie Screening
October 14, 3 p.m., Parkway Theatre
Directed by Nick Kovacic, Brewmore dives keep into the history and revitalization of craft beer in Baltimore by speaking with experts and brewers alike. Enjoy craft beer from Monument City, Union Craft, and others in the lobby before the movie begins.

Beyond The Gates: History and Beer Study
October 16, 6-10 p.m., The James Joyce Pub
Get to know your Irish history as Guinness experts discuss the new Open Gate Brewery & Barrel House in Haltethorpe, the brand’s legacy, and what innovations they’re brewing. Guests will also get to sample Guinness Blonde and a brand new release.

Small Brewery, Self-Distribution Night
October 16, 6-11:30 p.m., The Brass Tap
As the event says: “Skip ahead of your local hipster, meet them now, so you can say you knew them before they hit it big.” Get a chance to know some of the smaller batch and self-distributing breweries on the Maryland scene like Denizen’s, Checkerspot, Brookville Farms, Crooked Crab, Tall Tales, and Peabody Heights.

Build Your Own Beer Dinner
October 17, 5 p.m., R. House
The drinkers become the planners in this outside-of-the-box event from Sierra Nevada Take your pick from the 11 vendors inside the Remington food hall R. House as you pair dishes with various craft beers.

Homebrew Extravaganza
October 17, 6-9 p.m., Checkerspot Brewing
For nearly a decade, local beer experimenters have been gather to show off their home brewed creations. This year, try nearly 40 of them in South Baltimore where 100 percent of the proceeds will go to BARCS (there will even be dogs from the shelter there)! There will be prizes and food from Mexican on the Run.

Celebrating Women in Brewing
October 18, 6-11:30 p.m., The Brass Tap
Stop by to meet and greet with some of the biggest names in brewing. Female owners and brewers from Union Craft, Checkerspot, Guinness, Charm City Meadworks, and more will be on hand to share their wisdom and show off their beers.

World of Beer Turns Five
October 20, 12-8 p.m., World of Beer
This McHenry Row beer mecca is celebrating a big milestone by tapping a collaborative birthday beer with Key Brewing, Monument City, and Oliver. There will also be a beer stein holding contest, build-your-own-brat bar, live music, and, of course, a birthday cake cutting.

Runner’s Appreciation Day
October 20, 12-7 p.m., The Brewer’s Art
For those also interested in shedding calories, The Brewer’s Art will reward any runners who bring in a participations medallion to the bar with access to a secret menu and 26-cent drafts.

Mardi Gras!
October 21, 11:30 a.m., Mahaffey’s Pub
Close out Baltimore Beer Week by watching the Ravens take on the New Orleans Saints and sampling beer from the bayou (Abita) and some from our own backyard (Hysteria). Wear your purple beads and enjoy New Orleans-themed food.

Les Miserables
Oct. 9-14. 12 N Eutaw St.. $54-199. Two years after the end of its second Broadway revival, this Tony Award-winning musical will come alive on the hallowed Hippodrome stage during a six-night stint in Baltimore. Rediscover the timeless story of love and redemption in this updated production presented by famed British producer Sir Cameron Mackintosh. With an iconic soundtrack, including “I Dreamed A Dream” and “On My Own,” and an intricate set inspired by creator Victor Hugo’s original artwork, this rendition of the timeless tale will leave audiences wishing the show lasted one day more.

AVAM’s Parenting: An Art Without a Manual
Oct. 6-Sept. 1, 2019. American Visionary Museum, 800 Key Highway. Free-$10. The American Visionary Art Museum considers parenting to be “humanity’s most essential performance art,” and, for the next 11 months, will showcase work that explores the experience of parenting and being parented. This highly anticipated exhibition features a wide range of pieces by 36 artists, including locals such as Francisco Loza, Bobby Adams, and Chris Wilson (“Momas Boys,” pictured).

Made in Baltimore: Short Film Festival
Oct. 6. Creative Alliance, 3134 Eastern Ave.. 7:30PM. $10. With hometown auteurs such as John Waters and Barry Levinson, this city certainly has film in its DNA. During this one-day extravaganza at the Creative Alliance in Highlandtown, celebrate the city’s up-and-coming directors, producers, editors, and actors with screenings of 12 short films that view the world through a uniquely Baltimore lens. Revel in the chance to view works by the next generation of area filmmakers and join fellow cinephiles to applaud the talented winners who take home the night’s top prizes.

Doors Open Baltimore
Oct. 6-7. Location varies. 1PM. Free. For one weekend, get free access to more than 60 of Baltimore’s architectural wonders, along with lectures and guided tours of local historic structures and neighborhoods. During this fifth annual tradition, stop by tourist attractions such as The Star-Spangled Banner Flag House and the Howard Peters Rawlings Conservatory, or delve into more recent, lesser-known additions such as the mid-century modern Highfield House landmark designed by architectural revolutionary Mies van der Rohe. Whether you stop into one spot or turn the building hop into your entire afternoon, take advantage of this weekend’s open-door policy and explore the city’s hidden gems.

Baltimore Beer Week
Oct. 12-21. Location and prices vary. It’s no secret that Charm City’s beer scene has exploded over the past decade with more new breweries, beer-centric events, and homebrewers than ever before. During this nine-day celebration of all things hoppy and frothy, check out annual brew week events such as the Baltimore Beer Legends Hall of Fame at the Mt. Washington Tavern, the Maryland Brewers Big Wheel Race at Max’s Taphouse, and endless pairings, new releases, and tap takeovers across the city. Prices vary, baltimorebeerweek.com.

Oysterfest
Oct. 13-14. 36 E Cross Street. Free-$100. As the oft-repeated quote goes, “He was a bold man that first ate an oyster.” The owners of Ryleigh’s are no strangers to the one-of-a-kind delicacy, and they’re hosting their 12th annual oyster festival just in time for the official start of the R-month season. Stop by the Federal Hill bar and restaurant for two days of al fresco local brews, live music, and tons of mouth-watering mollusks. Be sure to stick around to watch some of the region’s best shuckers compete in the annual competition on Saturday afternoon.

Immigrant and Refugee Food Festival
Oct. 14. Canton Waterfront Park, 3001 Boston St.. $15. With the motto #BreakingBarriersByBreakingBread, this food festival celebrates the diversity of the city’s dining scene with dishes by some of the best immigrant and refugee chefs in Baltimore. Spend the afternoon at Canton Waterfront Park sampling authentic eats from local vendors such as Cocina Luchadoras, Man Vs. Pho, and Thai Street, listening to live performances by Madagascan band BeMaeva and DJ Nikilad, and catching an appearance by Maryland Democratic primary candidate Krish Vignarajah.

Baltimore Running Festival
Oct. 20. $55-270. Lace up your sneakers for the city’s most anticipated race of the year. Whether you’re trying out the 5K or taking on the full marathon, join more than 17,000 runners in circling the city and seeing picture-perfect views of the waterfront along the way. For the first time in its 17 years, the finish line will be at the Inner Harbor, where participants and spectators alike can celebrate a successful run with food, drinks, music, and family-friendly activities.

Maryland Science Center & Believe in Music Halloween 2018
Oct. 27. 601 Light St.. 8PM-1AM. $35-75. Halloween music doesn’t have to consist solely of “Thriller” and “Monster Mash,” and the Maryland Science Center and local nonprofit Believe In Music are hosting an all-out dance party to prove it. Across seven stages featuring Baltimore musicians, prepare to dance with headlining electronic artist Dan Deacon, sing along with folk legend Caleb Stine, rock out to post-punk group Natural Velvet, and wander throughout the center’s exhibits in your finest costume.

The Great Halloween Lantern Parade and Festival
Oct. 27. Patterson Park at Eastern & Linwood Aves.. 3:30PM. Free. It’s not truly Halloween in Baltimore until this glow-in-the-dark spectacular takes over the hills of Patterson Park. Each year, on the last Saturday in October, the city green space transforms into a family-friendly festival, complete with lantern-making classes, hayrides, and local beers, followed by the sunset illuminated parade featuring artists, musicians, and dancers in a park-wide procession.

Usually when the weather gets chilly (or, in this case, becomes a sopping mess), craft breweries get ready to release stronger, more robust beers. We love imperial stouts and flavored porters as much as the next person, but this fall we’re seeing a trend towards more session beers—aka lower octane, lighter, more crisp varieties. Lagers, in particular, have become more popular on a national level.

“The world is so saturated with IPAs and hazy beers, which have their place and definitely sell the best, but there’s something to be said for lagers,” says Colin Marshall, co-owner of Diamondback Brewing Company in Locust Point. “They are crisp and refreshing and you can drink two of them without your head buzzing. You’re in it to enjoy the full 16 ounces.”

Throughout the fall, Diamondback will be releasing three beers characterized by the style starting this week with Everything All The Time, a pale Helles lager, followed by a Kolsch called Atmospheric Changes, and a Märzen with the appropriately German name Pretzel Logic. Aside from the clean flavor profile, lagers are appealing to Marshall because of their fascinating brewing process.

“We love the maturation time, watching the beer change in the tank, and really learning how the yeast is interacting—how it cleans up from week to week,” Marshall explains. “The process really teaches you patience with beer, which is usually very ‘go, go, go.'”

All that patience will pay off when Diamondback hosts Stein Day on September 29, a festival where guest will get a 10-ounce glass and three pours with admission. The event will feature all three beers (as well as a pilsner), a traditional polka band, glass blowing from McFadden Art Glass, and German fare from 101 Baltimore.

“The season turn from this triple-digit heat into more of the flannel-sweater weather kind of excites people,” Marshall says. “They feel like they can indulge a little more—especially in beer.”

No matter what style you favor, light lagers or heavy stouts and everything in between, these local breweries have some exciting new releases (and welcome re-releases) sure to make the transition to fall that much easier.

Flying Dog Brewery: Sunday Best
Brewed especially for the Baltimore Ravens, this light lager clocks in at only 5-percent ABV. The camo-clad can premiered at M&T Bank Stadium this past Sunday and will be available all season long.

Waverly Brewing Company: Batty Noh
Yes, you read that right. This fun-loving brewery located in Waverly is releasing its take on the historically Baltimore beer, but their bohemian-style, lower ABV brew is made with real Maryland corn.

Independent Brewing Company: Your Move Paulie!
As the gold medal winner in the 2018 World Beer Cup German Märzen category, this seasonal beer is one not to miss. The light-bodied lager, with a 6-percent ABV, just got tapped at the Bel Air brewery.

Union Craft Brewing: Balt
This German-style amber ale has become a fall go-to for its clean, dry flavor profile and, new this year, debuted in a 16-ounce tall boy can. (While you’re picking up a sixer at the brewery, don’t forget about Foxy Red IPA, which has a lighter body and extra wallop of hops this year.)

Monument City Brewing: Roadways
As a part of the brewery’s Haven series, to benefit Trash Free Maryland and Blue Water Baltimore, this October release is a double rye IPA inspired by Monument’s citrusy and spicy flagship 51 Rye, but clocking in at 8.5-percent ABV.

Black Flag Brewing: Oktoberfest
This Columbia brewery returns with its Oktoberfest party featuring its titular beer that, this year, has a new lager yeast strain but still maintains its crisp, malty flavor profile. Other beers to look out for include pumpkin beer Basic Bee and Crimson Clouds, an upcoming Thanksgiving-themed Sour IPA.

Peabody Heights: Astrodon
This co-op brewery just released a hazy IPA with notes of guava and passionfruit, which is going to be a year-round core beer. The 7-percent ABV is named the Maryland state dinosaur (who knew?) and is available at local bars in the brewery’s taproom.

Checkerspot Brewing
Though they haven’t picked out a name for this beer quite yet, this newly opened South Baltimore brewery continues on its path of wild ingredients and daring brewing techniques with a Belgian quad they are aging on bourbon-soaked dates and releasing in October. Look out for parties at Barfly’s and Wiley Gunter’s.

Heavy Seas Beer: Great’er Pumpkin
One of our very favorite pumpkin beers nationwide, this imperial ale is aged in bourbon barrels and clocks in at 10-percent ABV. With notes of cinnamon, allspice, ginger, clove, brown sugar, and vanilla, this very autumnal ale is available now.

One of the best things about tailgating is there is no wait for that next beer. Now Ravens fans can avoid lines inside the stadium, too—thanks to a new fleet of BeerCycles that Aramark is debuting at M&T Bank Stadium this season.

Lovingly dubbed “Tour de Taps,” the three wheeled bikes will offer Anheuser-Busch products out of two draft lines and be able to carry up to three half-kegs at a time.

With mobile pay options, the bikes will each be operated by one staff member and be strategically stationed at popular fan areas around the stadium. The whole idea is to speed up lines and transaction times so that fans spend more time actually enjoying the time, according to Aramark.

Nine other teams in the NFL will have BeerCycles at their stadiums—including the Philadelphia Eagles, Houston Texas, Tampa Bay Buccaneers, Pittsburgh Steelers, Kansas City Chiefs, Cleveland Browns, Cincinnati Bears, and Minnesota Vikings. But the Ravens bikes will be adorned with purple and gold paint.

“We believe this is the first time BeerCycles have been deployed inside a sports venue,” Aramark spokesman David Freireich told the Baltimore Business Journal. “The introduction of the BeerCycles is keeping in line with our effort to create more portable stations that can go where the fans are.”

The jury is still out on whether or not the trikes will be able to transport fans out of the stadium after they’ve had one too many beers.

In the midst of summer’s swelter, is there any greater reward than kicking back with a frosty beverage? We’ve gone in search of cool libations to cut the humidity, attack the heat index, and bring cold comfort to your otherwise sticky evening on the patio.

Robert Weil Riesling “Trocken” 2016 ($22, The Country Vintner)
There is no shortage of wine enthusiasts who consider Riesling to be the greatest white grape for its complexity and versatility. If you think Riesling is just sticky sweet stuff, grab a bottle of this example from Weingut-Robert-Weil. Juicy stone fruit tones, minerals, saline, and an almost electric dry finish. Cheese, fish, fowl, it doesn’t matter—Riesling’s goes with almost everything.

The Brewer’s Art
Penguin Pils
($14, 16 oz six-pack, Bond Distributing)
Pils is a dry, crisp style of beer originating in the Czech Republic. Our hometown heroes at The Brewer’s Art have crafted a fine example, with medium body and a cool, snappy, hop-accented finish. Even better, a portion of the proceeds is donated to penguin research through The Maryland Zoo in Baltimore. This is what we call drinking responsibly.

La Quintinye Vermouth Royal Blanc
($25, Prestige-Ledroit Distributing Company)
Hailing from France and relying on a delicious blend of fermented grape brandy as its base, this peachy, floral, lightly sweet, softly bitter aperitif needs no fancy cocktail recipe to shine. It’s a winner on the rocks with a twist of citrus, ideal for fighting back against excessive heat warnings.

We love any opportunity to sample a lot of little things at once—whether that’s tapas, dim sum, a well-crafted charcuterie board, or most recently, some of our favorite spirits. Of course, wine flights had their heyday several years back, but now there are all kinds of things that can be found in flight form, and we’re sure happy the trend is, well, taking off.

Many breweries in town have made their beer available in flights (Oliver, Monument City, and Jailbreak, to name a few), but if your aim is to try a bunch of different breweries under one roof, head to Parts & Labor (2600 N. Howard St.). Though the restaurant recently announced its closing, a pop-up bar will operate Wednesdays through Saturdays through the end of September. Featuring offerings from craft breweries around the region and country—such as Diamondback, Wardaca, and Sly Fox—the oft-rotating draft options are available in three mini snifter classes for $8-11.

There’s an even greater selection at The Brass Tap in Bolton Hill (1205 W. Mt. Royal Ave.), where four samples of their 62-draft selection are often scribbled on a chalkboard, so you can clearly remember your choices no matter how many you’ve had. Sit outside and sample your beers as you watch the Light Rail whiz by.

If you’re feeling more adventurous, look no further than Lane Harlan’s two Remington bars. W.C. Harlan (400 W. 23rd St.) offers flights of the Italian liqueur amaro ($12 for three pours). The liqueur is presented three ways on a beautiful silver serving tray. There’s even one house-made version concocted with local honey.

Just up the street is Harlan’s taqueria Clavel (225 W. 23rd St.), which recently expanded with a private six-seat bar providing special mezcal tastings. For $35 per person, sample four different varieties of the agave treat, while being expertly guided by bar manager Dre Barnhill. The bar offers small bites—nuts, crackers, and traditional orange slices—and a portion of the proceeds goes to the Tequila Interchange Project, an organization that advocates for the preservation of agave-distilled spirit practices.

If you truly can’t decide what kind of flight to try, head to West Madison Craft Beer & Wine Bar in Mt. Vernon (311 W. Madison St.), which offers practically everything in small sizes. There are flights for beer ($12 for 4-ounce drafts), whiskey ($15 for 1-ounce pours of rye, bourbon, and scotch), and wine ($15 for four selections of red and white). And the bar also boasts flight selections for both olives and pickles, which come in a medley of sweet, horseradish, garden, and spicy.

The bar’s vintage telephone booth and open windows overlooking the bustling sidewalk give it a European feel—appropriate for all the “flights” we’ve taken in our travels through Baltimore.

As you pull off the highway, bright, white letters spelling out Guinness appear just over the tree line. When you drive closer, a giant gold harp painted on the side of a building comes into view. Soon, signs of pint glasses of stout beckon you to make a right. This place might have all of the familiar trappings of the Guinness Storehouse in Dublin. But we realize we are home when we see the signature colors of the Maryland flag billowing above the entrance.

After nearly two years of community meetings, architectural plans, trans-Atlantic research, and some major construction, the Guinness Open Gate Brewery & Barrel House is set to open this Friday outside of Halethorpe. As the first Guinness brewery in the U.S. in more than 60 years, the space takes up a massive 62 acres of land on, fittingly, a former beverage manufacturing site.

“The Storehouse in Dublin is amazing and tells the story of Guinness better than anywhere in the world,” says Oliver Gray, marketing manager for the Open Gate Brewery & Barrel House. “But you never get to see the beer getting made. This experience will be much more functional since you’ll be able to tour the brewhouse. This feels just like a brewpub—on steroids.”

The campus has an outdoor seating and lawn area with a capacity for nearly 4,500 people, an 82-barrel brewhouse, a visitor’s center, taproom and bar, 10-barrel experimental brewhouse, and a third-floor restaurant that will debut in a few weeks.

The brewery includes historical touches wherever it can, including an 1830s-era kettle imported from Dublin that greets visitors as soon as they walk in. Historic barrels—both from Ireland and from when the site was the Maryland Distilling Company—line the walls. Guests can either participate in a tour with a guide or roam around the three-story building themselves.

“This whole place is about self-discovery,” Gray says, pointing out museum-like exhibits that chronicle Guinness’s history. “But, of course, the taproom experience is key and our goal is to change the narrative that Guinness is about more than just draft stout.”

To do that, they hired brewers Peter Wiens from Stone Brewing and Hollie Stephenson who came from Highland Brewing. The two have spent the past year creating outside-of-the-box beer styles that patrons have been able to try out in the test taproom.

The results can be seen in the brand new taproom that seats about 200, which will always have the “core” beers on tap including the imported stout and four beers made in Baltimore: Guinness Blonde, IPA, Milk Stout, and White Ale. On the other side of the draft list is where things can funky and will be rotated frequently. For the debut, some experimental beers include the Barrel-Aged Stock Ale, Belgian-Style Blonde, and an Apricot Pale Ale.

“We have a Class-D brewery license, so we can only serve the stuff we make,” Gray says. “But, keeping that in mind, we’ve got beers for people who are more into cider or like strong spirits. We want to change people’s minds about what a Guinness can be.”

Small snacks like pretzel bites and sandwiches will be available in the taproom and an adjacent barrel room will be available for private parties and VIP tours for up to 50 people. Just downstairs, tour groups will be able to step inside the 10-barrel brewhouse where a lot of the experimentation happens, a unique experience of a Guinness tour.

The third floor of the site will house new American restaurant 1817, named for the first year Guinness was brewed, which will serve a mix of Irish and Maryland classics as guests overlook the lawn that’s been landscaped in the shape of a pint glass.

Guinness will be offering tours and tastings starting this Friday at 3 p.m. The facility will be open seven days a week, Monday-Friday from 3-9 p.m. and on the weekends from noon-9 p.m. with an eventual goal of staying open until 10.

While staffers are eager just to get the doors open, future plans include more local brewery collaborations, work with nonprofits like the Maryland Food Bank and Oyster Recovery Partnership, and plenty of food and music festivals to come.

“We know that Guinness loyalists and fans will be excited about this place,” says Gray. “But we want to make sure that we’re keeping the people happy in our own backyard.”

What to serve when faced with a big ol’ pile of steamed hard shells? We’re recommending a beer, of course, but also a few things to consider if you want to break tradition and move in a fancier direction. Best of all, everything is in a can and ready for a plunge in a cooler full of ice.

Monument City Penchant Pils ($11 6-pack)
Natty Boh is Baltimore’s beer of choice, but we have two complaints. First, it hasn’t been brewed in Maryland since Cal connected on his 3,000th career hit. Second, well, not everyone is a fan of this can. Monument City solves both problems. Brewed in Baltimore, this crisp, refreshing brew offers the same “crushability” as a Boh but with a little more finesse and flavor for a new generation of beer lovers.

Old Westminster Winery “Bloom” NV
($10 can)
Old Westminster sees your Maryland brew in a can and raises you a Maryland wine in a can. This semi-sweet blend of Chardonnay, Vidal Blanc, and Muscat offers a delicious and homegrown alternative for any crab feast. There’s just enough sweetness to combat that Old Bay without crossing into dessert-wine territory. Chill these and prepare to elevate your crab feast with this vinous option.

Novo Fogo Sparkling Caipirinha ($19.99 4-pack, Country Vintner)
It’s Brazil’s national cocktail—in a can! Inhabiting the same general cocktail space as the daiquiri and the Margarita, the Caipirinha lends itself well to spicy food because of its sweetness and its thirst-quenching citrus zing. Treat those crabs to a little international flair! Fun Fact: Cachaça is a spirit made from distilled sugarcane juice and is mostly made in Brazil.