craft beer – Baltimore Magazine

Waves of Grain

Jess Mayhugh — Mon, 26 Aug 2019 08:30:00 +0000

By Jess Mayhugh
Photography by Justin Tsucalas

Food & Drink

Waves of Grain

How craft beer has become the backbone of Maryland agriculture.

By Jess Mayhugh.
Photography by Justin Tsucalas.

T Tom Barse pulls up a rope latch and swings open the gate to his half-acre hopyard. With sky-blue eyes and a sun-creased complexion, Barse looks like a lifelong farmer. But in truth, he has been tending to his land on Stillpoint Farm in Mt. Airy for the past 12 years, and managing Milkhouse Brewery for the past seven.

The final product at Milkhouse Brewery.

Previously, he was a lawyer, social studies teacher, and avid home brewer way before it was cool, “or even legal,” he’ll tell you with a laugh.

His work on the farm is still all about the beer. And, today, he has a little help. A dozen Leicester Longwool sheep in various shades of beige charge and bah their way through the hopyard gate. The flock makes its way up and down the rows of 18-foot trellises, where hop vines corkscrew and climb their way to the top.

“I wanted to plant hops and my wife wanted to raise sheep,” he explains. “They’re great weed-eaters. Once the hops are tall like this, they come through, eat the weeds, and keep the ground clear. The girls do a pretty darn good job.”

While sheep like Beatrice and Summer get some good grub out of the situation, they are also stripping the lower leaves off the hop vines, allowing a breeze to blow through and keep diseases and spores away. It’s one of many ways a traditional farm technique lends itself to the new-age craft beer industry. By making products such as barley, hops, and beer itself, Maryland farmers are finding new agricultural avenues in challenging times. For Barse, it’s keeping his farm alive.

“It’s tough right now,” he says. “And this can certainly give farmers an alternative market. Don’t forget—a little over 100 years ago, nearly all the beer around here came from local grain and hops. We already did this. We’re just figuring out how to do it again.”

Property at Milkhouse Brewery.

Tom Barse in the hopyard.

When you think of typical Maryland crops, images of sweet corn and ripe tomatoes come to mind. But there was a time around the 1870s where a good portion of the hops used in Maryland beer were grown within the state. By the early 20th century, New York became a prime area for hop and barley production, but disease and, eventually, Prohibition put a stop to that.

Tom Barse in the hopyard.

Today, it’s the Pacific Northwest that dominates hop production in the United States, and the East Coast is merely playing catch-up. About 20 years ago, a group of farmers formed the Northeast Hop Alliance, of which Barse is a member, and the industry began its slow revival.

“For a number of reasons, beer hasn’t done as good of a job as wine at positioning itself as an agricultural product. We need to remind people it is,” says Ben Savage, chief marketing officer of Flying Dog Brewery. “Mass producers of beer don’t have a lot to do with agriculture and, on top of that, until recently, there haven’t been a lot of systems and opportunities to get these agricultural products locally.”

The Mid-Atlantic region has been a bit behind in taking advantage of this alternative agricultural market. But, as a rainier climate presents challenges and the rise of plant-based milk puts a hindrance on dairy production, farmers have had to think outside the box.

Brewing beer.

“We’re still relatively early in the process in terms of impact for farmers who are growing grain, rye, hops, and other things,” says Mark S. Powell, who has been with the Maryland Department of Agriculture for 16 years. “But it will grow as more brewers want to use local products. It’s a great way to try to beat the economic climate.”

Some rumblings started in Maryland in the early 2000s when Greg Clabaugh of fifth-generation dairy farm Amber Fields in Frederick County began doing research on what it would take to malt his barley for beer producers. The lightbulb went off when he visited his friend Phil Bowers, the owner of Brewer’s Alley in Frederick, and noticed something back in the brewhouse.

“All the beer I drank when I was younger, I never thought about what went into it or how it was made,” Clabaugh says. “I’m seeing barley coming out of his kettle and thinking, ‘That’s the stuff I grow here on the farm.’” When Bowers told him it was too complicated a process, Clabaugh had one thought: “Never tell a farmer you can’t do something.”

Leicester Longwool sheep weeding the hops; Merlin getting fed; The Barse residence at Stillpoint Farm; Milkhouse kegs.

“A little over 100 years ago, nearly all the beer around here came from local grain and hops.”

So, he started reading books and partnered with Tom Flores, the current brewmaster at Monocacy Brewing. With his grandfather’s old milk tank and his wife’s clothes dryer, Clabaugh began malting barley in small-scale, five-gallon batches. (The process consists of steeping barley with water, allowing it to germinate, and then drying it out so the starches turn to sugar and result in malt.) Admittedly, those first few batches were rough and produced skunky beer, but after nearly a decade of trial and error, they got the hang of it. Amber Fields became the state’s first malthouse and produced the first commercially brewed beer in more than a century to use exclusively Maryland-raised and malted barley. Now it produces 2,000 pounds a week.

“I like a nice, malty beer because it’s like the meat of the beer,” says Clabaugh, who sells his product to Monocacy and Smoketown Brewing, as well as various distilleries. “I think of it like crabs. People go crazy for Old Bay seasoning like they go crazy for hops. But you need the crabmeat. And without malt, you’d just have bitter water.”

Property at Dark Cloud Malthouse.

F Farmers continued to set their sights higher. They wanted to brew and sell their beer on-site, but the existing laws wouldn’t allow it. So, an intrepid group—including Clabaugh, Barse, and Flores—put their heads together and set up a meeting with local delegate Kelly Schulz (now Secretary of the Maryland Department of Commerce) to draft legislation. On May 22, 2012, Governor Martin O’Malley signed Senate Bill 579, establishing a Class 8 Farm Brewing license.

Property at Dark Cloud Malthouse.

“I had no idea at the time how difficult it was to get alcohol bills through, how powerful distributors and retailers are,” says Barse, whose Milkhouse ended up being the first farm brewery in the state. “The bill passed unanimously, which was quite a miracle. We were really lucky.”

In the seven years since, nearly 25 farm breweries have come on the scene, including well-known names like Manor Hill in Ellicott City, Inverness Brewing in Monkton, and Calvert Brewing in Upper Marlboro. With the increase in farms producing beer came the increase in demand for local ingredients. Now, other malthouses have opened in the state, such as Chesapeake Malting in Havre de Grace and Dark Cloud Malthouse in Western Howard County.

The malting facility, tanks,

“The farm breweries are the ones that value us the most, and they’ll be our key clients moving forward,” says Danny Buswell, who co-owns Dark Cloud with Jesse Kaiss and is also quick to mention support from big guns such as Guinness and Sagamore Spirit. “You can make a New England IPA anywhere because that has nothing to do with terroir. The hope is you’ll get a sense of Maryland agriculture just by tasting these beers. To me, that’s the most exciting thing.”

Helping to zone in on that terroir (the environmental factors that distinguish and define a particular flavor) is a research project and partnership forged by Flying Dog Brewery and the University of Maryland in 2016. As a part of the university’s 500-acre Agricultural Experiment Station in Keedysville, researchers and brewers are working together to figure out exactly which kinds of hops thrive in Maryland, in hopes of doing some of the preliminary work for future producers.

Clabaugh had one thought: “Never tell a farmer you can’t do something.”

“Our philosophy is that it’s not reason enough to be local—it has to be of a certain quality,” says Savage of Flying Dog, which gets a majority of its hops from the Pacific Northwest. “We really embarked on an educational program to figure out which varieties do well in this climate, given our precipitation, temperatures, and humidity. We want to find out how to make world-class hops.”

Over the course of three planting seasons, veteran horticulturist Bryan Butler, the head of the UMD project, made the discovery that hops are very fickle.

Try Maryland-grown ingredients in these five local brews.

Homestate Hefeweizen
Milkhouse Brewery

With ingredients right from the Mt. Airy farm, this German-style beer is made with Brewers Gold hops and pilsner and wheat malt, imparting a subtle banana flavor.

Field Notes
Flying Dog Brewery

Using hops grown at University of Maryland’s Keedysville facility, this pale ale has been released four times, using Chinook, Glacier, and Nugget hops in the past.

Crosslands Honey Ale
Guinness Brewery

As a part of the brewery’s Crosslands series, it released Honey Ale last year, which was brewed with 240 pounds of honey from nearby Apex Bee Company and historic Guinness yeast.

Stonefruit Sour
Stonefruit Sour Checkerspot Brewing Co.

This South Baltimore brewery’s kettle sour uses barley from Chesapeake Malting, wheat from Dark Cloud Malthouse, hops from Bullfrog Farm, and peaches from Baugher’s Orchards & Farm.

Pilsner
Manor Hill Brewing

The Ellicott City farm brewery’s twist on a classic German pilsner uses corn grown on the farm to impart a flavor of grassiness and citrus with a clean finish.

Property at Dark Cloud Malthouse.

“For the past 70 to 80 years, hop production here has been gone for the most part, so there is a lot to learn,” Butler says. “They are so temperamental and fragile in a lot of ways. Your yield and quality could be ruined by one tiny mistake—you cut it back the wrong time, miss a beetle infestation, or they succumb to disease pressure because of our humid climate.”

Property at Dark Cloud Malthouse.

But his research has produced some interesting findings. Chinook hops, for example, work really well in the Maryland climate. But the Canadian Red Vine, though it produces a huge yield in the hopyard, imparts a flavor of garlic and onion in beer, so it wasn’t suited for practical use in the brewery. On the other hand, the Southern Cross variety grows successfully and breweries around the state love it for its fruit punch-like flavor. “We’ll do whatever University of Maryland deems successful,” says Dan Carroll, owner of Pleasant Valley Hops in Frederick County. “It’s been a huge eye-opener, helping really make sure we can differentiate ourselves from out west.”

In the fall of 2018, Flying Dog announced the release of Field Notes, a pale ale brewed with Galena, Vojvodina, Nugget, Crystal, Glacier, and Chinook varieties from UMD’s hopyard and available exclusively in its taproom. There have now been four releases total. “You start out with these hops, you worry with them every day, deal with adverse weather conditions, and don’t know if they’ll survive the season,” Butler says. “Finally, you come out the other end to make something as good as that beer. Well, that’s just awesome.”

Property at UMD Hopyard.

Bryan Butler

B Bobbing along in his hunter green Dodge pick-up, Barse shows off his 47-acre Stillpoint Farm, including his two half-acre hopyards, horse stables, sheep barns, family home, and tasting room. He shares stories of when he first put up the hop trellises as a “much younger man” and how his former beekeeping business went awry. Mostly, he keeps mentioning various people in the beer-farming community, how they brew together and give each other advice every growing season.

Bryan Butler

“In the old days, when it was corn-choppin’ time, farmers got together, helped each other out, and had a big harvest supper,” he says. “So, we’re just doing what farmers have always done, even though a lot of us are new to farming and, instead of corn-choppin’, we’re hop-pickin’.”

He pulls up to an open-air barn, where one side is full of massive hay bales and the other houses a giant piece of equipment that looks straight out of the Industrial Revolution. In truth, it’s a 16-foot hop picker, which Barse made with his own two hands, that separates the hops from the leaves and gets them ready to be pelletized (an entirely separate operation) for brewery use.

If it sounds like a complicated and lengthy process, it is. And these malthouses and hopyards in Maryland are producing relatively small batches, so sustaining a brewery the size of a Union Craft, Heavy Seas, or Flying Dog is, at best, a distant reality.

“It’s still a challenge for a brewery our size, since we make large volumes of beer, to source locally,” Savage says. “I do see it growing, but it’s hard to imagine it in large scale. It would be great to wake up in 20 years and see a substantial barley and hops industry right here.”

Field Notes cans

Logistical challenges aside, beer agriculture has a ton of growth potential. For one thing, craft breweries continue to open—with 100 in Maryland and counting. Plus, the interest in locally grown ingredients doesn’t seem to be waning. And many of the small malthouses, hop growers, and farm breweries are expanding. Clabaugh’s son, Dalton, just graduated from Virginia Tech with a degree in crops and soil science. His plan is to come back to Amber Fields, concentrate on malting and brewing, keep 20 show cows for cheese production, and create commerce and a growing business that way.

“It was such a relief to hear him say that and commit to the whole thing,” Clabaugh says. “This is my future. This is my retirement plan. When you find another industry where you can supply something you already grow, man, you gotta jump on it. I just think it’s huge.”

Buswell and Kaiss have expansion plans for Dark Cloud this fall, looking to increase its malt production nearly eight-fold, hire a full-time malthouse manager, and have a new system up and running by the end of the year.

Bryan Butler at the University of Maryland research facility.

“The numbers speak for themselves as far as how many breweries we’ve had year over year and how many are in planning,” Buswell says. “We both still work full-time jobs, and this has been a very expensive hobby. But we are treating it like a business with a promising future.”

The situation is similar for Carroll, who runs Pleasant Valley Hops and has a day job as an electrician outside of D.C. He has sold his hops to Flying Dog, Olde Mother, Waredaca, Manor Hill, and Pub Dog—and is even about to open his own farm brewery called Prospect Point. “Between the hops and the farm brewery, we’ll be able to make a sub-30-acre farm provide income for potentially the entire family,” he says. “We can keep the farm and not give in to some developer who’s trying to make a quick buck.”

Beer has allowed for the preservation of land like his in Frederick, the family farm of Manor Hill in Ellicott City, and the nearly 50 acres of Stillpoint Farm that Milkhouse Brewery calls home.

From Milkhouse’s patio in Mt. Airy, the panoramic view includes the brewery’s turquoise vintage Chevy truck, seemingly endless rolling hills of Western Maryland, and hazy Catoctin Mountains on the horizon. Barse brings out several samples from his tasting room, where about 90 percent of his beer is made with Maryland ingredients. As he sips a Green Farmer Pale Ale—made with hops from Pleasant Valley and malt from Dark Cloud—he reflects on what the brewery means to him.

“You can’t have a small-acreage farm and just do soybeans, corn, and wheat and make a living anymore,” he says. “This brewery allows us to have our sheep, make our hay, and survive. If you’ve got a product like this, you can make enough money to save your farm.” He adds with a hearty chuckle: “And, you can have a beer at the end of a long, hard day.”

“The hope is you will get a sense of Maryland agriculture just by tasting these beers.”

Source

Ministry of Brewing to Open Inside St. Michael’s Church in Fells Point

Sarah Kloepple — Thu, 08 Aug 2019 15:59:00 +0000

Something’s brewing (literally) inside St. Michael’s Church in Fells Point.

This fall, Ministry of Brewing will open to the public inside the 19th-century landmark, located on the northeast corner of Lombard and South Wolfe streets. The brewery aims to bring a classic rotation of beers and a unique gathering spot to the neighborhood.

General manager Jon Holley predicts the novel idea of a church brewery is unlike anything neighbors will likely expect, especially when they step inside the church and look up toward the vast barrel vault ceiling.

“When I came on board, I was like, ‘Oh, a church brewery—that’s cool,’” he says. “But then walking in here I think my jaw dropped. There’s nothing really like this anywhere. We just want to have a good atmosphere, good food, good beer, and good people.”

Built in 1857, the church was designed by Baltimore architect Louis Long in the style of early Romanesque Revival. It served the “significant waves of German Catholic immigrants that settled in East Baltimore during the mid-19th century and the Redemptorists who took charge of these German Catholics as part of their mission here in Baltimore,” according to National Register of Historic Places.

It became the oldest continuously operating Redemptorist Catholic church in Baltimore. After most recently serving Hispanic parishioners, St. Michael’s closed in 2011. It was abandoned until Ministry of Brewing partners—Jeff Hunt, Michael Powell, Ernst Valery and David Wendell—bought the building in 2017, with a deal closing in 2018.

The church first caught the eye of Valery, a real estate developer. As more partners became involved, a brewery felt like the right fit for the church’s next life. Hunt—who also opened MadTree Brewing in Cincinnati, Ohio—says that turning the building into a 250-seat brewery has been a “unique undertaking.”

Beer hall–style tables are made from wood reclaimed from the church, with the brewery’s logo burned into the center of each. Food will be available, and Holley says to expect pub fare such as baskets of flavored popcorn, burgers and flatbreads.

A large bar, around 40 feet long, will soon be covered with a crushed oyster shell concrete bar top. The bar will initially serve classic beer styles—all made by Ministry of Brewing—such as a fruit-forward IPA, a pilsner, and a sour. Head brewer Dave Macala will use a 20-barrel system, with the equipment fittingly perched on the altar.

“He’s excited to do some pretty unique things with beer,” Holley says. “We’re going to get pretty nerdy with it.” Holley adds that the beers will be available draft only to start, and self-distribution plans around town are in the works.

Along with the beer hall tables replacing where rows of pews once were, patrons will find a lounge underneath the choir loft with low tables, cozy love seats, and couches. A platform with stairs, which is closer to the altar on the right-hand side, will lead out to a small outdoor courtyard with additional tables.

The partners are preserving as much as they can to honor the church’s history. A number of specialized sub-contractors are working to restore the grand columns and one of the saint murals on the ceiling, as well as lightening the interior paint. The Stations of the Cross are also being touched up and will be filled with acoustical material to mitigate noise levels.

Holley says when the partners first got into the building, the stained glass was gone and only eight pews remained. They’re currently refurbishing the leftover pews to use as booths around some of the tables. Wendell says vandalism was apparent, but patrons will see a completely different sight come early fall.

Church breweries are not particularly new, but still rare. In 2017, the Associated Press reported that since 2011, at least 10 breweries opened inside old churches in the US, with four more slated to open the following year. One of the closest church breweries to Baltimore is the renowned The Church Brew Works in Pittsburgh, Pennsylvania, which opened in 1996 inside what was formerly known as St. John the Baptist.

Often the goal with church breweries is to create a “wow” factor and revitalize a historic piece of property that’s been left to dust and decay.

“Neighbors come in here and say, ‘My parents got married in this church,’” Holley says. “It’s so cool to be a part of it and hear all the stories.”

He says that Ministry of Brewing hopes to offer tours to curious patrons who want to learn more about St. Michael’s history.

Adds Hunt: “We want to preserve the place and be respectful of what it was, but at the same time, transform it.”

Source

Best Baltimore Beer Week Events To Keep You Nice and Buzzed

Jess Mayhugh — Wed, 10 Oct 2018 14:16:00 +0000

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.

Source

What to Expect at the Much-Anticipated Union Collective

Jess Mayhugh — Mon, 12 Mar 2018 10:00:00 +0000

Anyone who has driven on 83 these past several months has seen a giant black-and-white sign sprawled across the former Sears Roebuck warehouse that reads “Future Home of Union Craft Brewing and the Union Collective.” Now that future is looking much more present.

With beer tanks in, climbing walls erected, and nearly all eight vendors confirmed, the 138,000-square-foot makerspace and brewery home of Union Craft is becoming a reality.

“It’s been amazing to see the level of hard work, passion, and creativity it has taken from all involved to get to this point,” says Union co-owner Adam Benesch. “We are excited to see the impact the project is going to make on our community and businesses that make up the collective.”

The collective is made up of Union Craft Brewing and eight other local vendors, some using the space as their main headquarters, others as a manufacturing location, and almost all as a storefront. There are still two open slots left and owners are excited to complete the roster.

“We continue to search for the best and brightest growing Baltimore-based businesses,” Benesch says. “We look forward to finding the perfect fit for the last of the available space.”

Until then, though, these confirmed vendors have plenty in store for tenants as they gradually begin to open throughout the spring and summer.

Well-Crafted Pizza: The mobile pizza business, which was started by two couples, is known for its kitchen built on the back of a 1949 Dodge truck. Coinciding with the brewery’s opening this summer, Well Crafted will have a new 920-square-foot kitchen in the taproom itself serving its signature wood-fired pizzas, as well as kabobs, sausages, stuffed potatoes, and soft pretzels.

Earth Treks: Most likely the first to open in the space, this rock-climbing mecca will be the first of its kind in the city include an exclusive space for bouldering, and also have a yoga studio for patrons.

The Charmery: This beloved Hampden corner ice cream spot (with a location in Anneslie on the way) will have its 5,500-square-foot factory headquartered inside Union Collective. The additional room will allow for more production, as well as themed events and famous “guest scoopers.”

Baltimore Whiskey Company: On the heels of releasing its 100-proof Epoch rye whiskey, which has been aging in oak barrels for three years, the BWC will be moving into Union Collective this spring. The facility will use a sustainable, geothermal system to cool its pipes using ground water, the first of its kind in the region.

Huckle’s: Also opening this spring will be a test kitchen and storefront for beloved local hot sauce company Huckle’s. Besides making its signature spicy sauces like Fire-Roasted Habanero and Original Honion, the company will be co-packaging with other small-batch businesses in town.

Vent Coffee Roasters: With her first brick and mortar location opening at Union Collective in early spring, longtime barista Sarah Walker is eager to have a permanent home. Vent will feature a small-batch roaster and espresso bar with seating for up to 45 people to enjoy espresso drinks, nitro cold brew on tap, coffee mocktails, and options for Aeropress and Chemax. Look out for homemade pastries and other drinks from local Wight Tea Co.

Union Craft Brewing: Of course, the pièce de résistance of the collective will be Union Craft Brewing, which is looking to triple the capacity of its current Woodberry home. There will also be a 7,500-square-foot taproom with a stage for live music, a private event space, and a glass wall that looks through to the brewing equipment. There will also be an outdoor beer garden with a living wall, modular walls to reconfigure the space, and games like bocce.

Source

RavenBeer Moves From Peabody Heights to DuClaw Brewing in Rosedale

Jess Mayhugh — Tue, 05 Dec 2017 15:41:00 +0000

When Stephen Demczuk started brewing RavenBeer nearly 20 years ago, it was hard to imagine the explosive craft beer climate that exists in the United States today. With more than 5,000 craft breweries in the country, 80 open in Maryland, and 50 more in planning, the market is bursting at the seams. And that’s exactly why Demczuk is moving his brewing operation from Peabody Heights in Abell to DuClaw Brewing in Rosedale by the end of this year.

“I don’t know where the industry is going to end up,” he says. “There’s no shelf space and we’re not drinking more beer. I had to be proactive and make a decision. Merging forces with DuClaw will help drive down costs with packaging production and allow us to work together to co-market each other.”

The move is a drastic one for Demczuk, who helped found Peabody Heights as a brewery co-op in 2012 along with his business partners Hollis Albert and Patrick Beille. Raven will go from a small warehouse just north of Waverly with that brewed 12,000 total barrels last year to a massive space in an industrial park in Rosedale that brewed over double that amount.

“DuClaw planned for growth and they have the space,” Demczuk says. “They have a modern facility and a lot of positive things going for the brewery itself. For us, it was important to stay in the state and few other breweries in Maryland could handle this.”

Though ownership for Peabody Heights was transferred to Richard O’Keefe in 2014, Demczuk says that he’ll still feel nostalgic about the place, especially its surrounding neighborhoods and regular patrons.

“Now that we’ll be more in a business park, you won’t get neighbors from walking across the street to stop in for a beer,” he says. “But this will give us another reason to really get to know our pubs in White Marsh and Rosedale.”

Though RavenBeer and DuClaw collaborations are certainly a shoe-in for the future, Demczuk says he wants to get settled in first, work out the kinks of operating on different equipment, and make sure his line of seven beers is brewed properly. To help him do so will be brewer Ernie Igot, a legend in the industry, who has been brewing for more than 40 years in the Phillipines, Germany, and closer to home at Heavy Seas and Peabody Heights.

The pair have already discussed what they’re going to brew to commemorate Raven’s 20th anniversary next year, as well as future plans like a double IPA and an oyster stout. Demczuk says that a grand opening celebration in the Rosedale taproom will probably happen in January or Februrary and that he’s excited to share space with his friends at DuClaw.

“We’ve known each other for 20 years and haven’t fought yet,” he says with a laugh. “I am looking forward to the future.”

Source

Local Fall Beers You Should Be Drinking Right Now

Jess Mayhugh — Fri, 22 Sep 2017 14:37:00 +0000

The fall season might conjure up thoughts about the start of school or football season, but for us this time of year is all about beer. Many local breweries are thinking of creative ways to celebrate the season, including rye barrel-aged options and flavors like peach cobbler. But there’s nothing wrong with keeping it simple and offering tried-and-true IPAs, brown lagers, and Oktoberfest beers.

“Brown beers may not be the sexiest thing to brew, but for us it’s something great for the season,” says Monument City Brewing co-owner Ken Praay. “They’re not fancy, but it’s something we would want to drink.”

Monument City currently has two varieties of its brown lager on tap—First Cup brewed with Charm City Roasters coffee, and Last Cup with slight notes of caramel and chocolate. They will both be available on Saturday at Monument’s pig and oyster roast featuring eats from Blue Pit BBQ and The Nickel Taphouse. At the event, the brewery will also be debuting its limited release Nobo, a hazy, double dry-hopped IPA.

Thankfully, this is just the start of fall and we have all season to enjoy some of these heartier brews. Here are just a few of our other favorites around town.

Flying Dog Brewery: Maryland’s largest brewery, which is gearing up to open a 150,000-square-foot space at Frederick’s Bowman Farm, releases a new beer practically every day. For fall, we like the Peach Cobbler Ale, a part of the Brewhouse Rarities series, and the Laces Out India Pale Lager, which was specifically brewed for the Ravens game in London and will be released this Sunday.

Diamondback Brewing Company: Diamondback Brewing in Locust Point will be releasing its stellar Oktoberfest Marzen-style beer at an event on October 25. For now, you can try the brewery’s Cherry Wack, a dark kettle sour with coriander, sea salt, and tart cherries.

Jailbreak Brewing: Jailbreak likes to have think outside the box down in Laurel and its fall releases are no exception. There’s The Big Lebowski-inspired White Russian coffee-cream ale and the spicy Welcome to Scoville Jalapeño IPA , which will be back on draft and in cans on September 29.

Union Craft Brewing: We mainly get excited for fall because we know that Foxy Red IPA is coming back into our lives. This seasonal offering is fruity and piny and hits all the right notes for this time of year. Another good option for fall is the cleverly named Royal Farmhouse Belgian-style Double IPA. Pairs well with a chicken box.

The Brewer’s Art: Hard to believe (aka we feel old), but The Brewer’s Art just turned 21. To celebrate the fact that its of legal drinking age, the brewpub released 21—a version of its Maryland rye beer 7 Beauties that was aged in a Sagamore Rye barrel.

Heavy Seas: This grandaddy of Baltimore brewers has one of our favorite year-round IPAs in Loose Cannon, but come fall we can’t get enough of Greater Pumpkin Imperial Ale aged in bourbon barrels. This weekend, the Halethorpe brewery will be pouring both at Federal Hill Oktoberfest.

Black Flag Brewing: This Columbia brewery had a good time poking fun at the pumpkin-spice trend with its Basic Bee Pumpkin Pie Ale brewed with maple syrup, honey, and spices. This fall brew, along with Black Flag’s Oktoberfest, will be available on tap and in cans at a taproom event this weekend.

Milkhouse Brewery: This Mt. Airy farm brewery always has some of the freshest products in the state and, because peaches are at their peak, we recommend the Peach Farmhouse Ale, a Belgian-style ale with local hops, wildflower honey, and notes of peach and spice. The farmhouse ale is a great way to transition from summer to fall.

Source

The Launch: October 2016

Jess Mayhugh — Mon, 03 Oct 2016 08:30:00 +0000

Maryland Fleet Week and Air Show
Oct. 8-17. Various locations. Between our historic, national-anthem-inspiring fort and a certain highly decorated Olympian, Baltimore is no stranger to patriotism. It’s only fitting, then, that—for the first time in history—Charm City will host the Maryland Fleet Week and Air Show to celebrate the rich naval heritage of the Chesapeake Bay, as well as the state’s contribution to the defense of the United States. The seventh of its kind in the country, and a descendant of the 2012 Sailabration and 2014 Star-Spangled Spectacular, the festival will feature a full 10 days of red, white, and blue . Join hundreds of thousands of onlookers as historic ships arrive and thrive in the city’s waters, accompanied by the U.S. Navy, Marine Corps, and Coast Guard, plus dozens of maritime-themed events. At the Inner Harbor and in Fells and Locust points, board the decks of navy vessels and schooners, catch more than 40 boats competing in the Constellation Cup Regatta, and check out the Fleet Week Fair, with regional food and live music by local and military bands. At Martin State Airport in Middle River, there will be aircrafts on display, both on land and in midair, with flight takeoffs, landings, and pilot autographs. But back where it all began—where a star-shaped fortress protected the city from British attack by the bay—celebrations will abound at Fort McHenry, with ship salutes, sailor meet-and-greets, and living history programs. Just don’t miss the main event, as the legendary Blue Angels fly over the grounds that inspired those iconic lyrics, long ago: “O say can you see . . . ”

Pigtown Festival
Oct. 8. 700-900 blocks of Washington Boulevard. 12-7 p.m. Free. 443-908-7038. Just west of the hustle and bustle of Federal Hill, the small neighborhood of Pigtown sits pretty with charming row homes, timeworn warehouses, and a growing brood of businesses. During this 15th annual festival, watch the streets fill with people, food, live music, and the swine of its iconic pig races.

Open Studio Tour
Oct. 8-9. Locations vary. 10 a.m.-6 p.m. Free. 410-752-8632. Go behind the scenes of the Baltimore art scene during this weekend-long look inside local studios, presented by School 33 Art Center. For the 28th year, visitors can meet dozens of artists across the city, view their creative processes, and browse their works in fine painting, mixed media, film, sculpture, and more.

Baltimore Running Festival
Oct. 15. Locations & times vary, starting at 7 a.m. $15-280. 410-605-9381. Runners, after months of training, it’s the day you’ve all been waiting for—the Baltimore Running Festival is finally here. Whatever your abilities, hit the pavement with everything from a 5K race to 26.2 miles through the heart of Baltimore City. Test your endurance or run for one of many great causes, including the Kennedy Krieger Institute or One Love Foundation.

U.S. Oyster Festival
Oct. 15-16. St. Mary’s County Fairgrounds, 42455 Fairgrounds Road, Leonardtown. Sat. 10 a.m.-6 p.m., Sun. 11 a.m.-6 p.m. Free-$7. Oysters are all the rage these days, but whether you like ’em raw, steamed, or grilled, bring your appetite to the 50th annual U.S. Oyster Festival for a weekend of live music, local food vendors, and plenty of shucks to go around. Watch the country’s fastest shuckers compete for cash prizes in the National Oyster Shucking Championship, or try your luck in the amateur contest. Thanks to the recent boom in Baltimore’s aquaculture, this year’s oyster cook-off is sure to impress (and indulge) local oyster-lovers, with categories like hors d’oeurves, soups and stews, and entrees.

WPOC Weekend in the Country
Oct. 15-16. Merriweather Post Pavilion, 10475 Little Patuxent Pkwy., Columbia. 1 p.m. $55-175. 410-715-5550. Even the most serious country music haters are now putting on their cowboy hats for the boot-scooting Southern genre that’s made its way into the mainstream. Don your bandanas and cutoff jeans to hear big names like the party-starting Little Big Town (“Pontoon,” “Day Drinking”) and up-and-comers like the dynamic duo LOCASH (which is one-part Baltimore native). After 15 years, local country music radio station 93.1 FM has turned this swaggering Southern music festival into a favorite fall tradition.

Baltimore Craft Beer Festival
Oct. 22. Canton Waterfront Park, 3001 Boston St. $35-65. 410-252-9463. Get to know Maryland’s booming craft beer scene at the edge of the Baltimore harbor. For one fall Saturday, sample the state’s very best with nearly 150 local beers, including RAR Brewing’s Nanticoke Nectar IPA and Union Craft’s barrel-aged Old Pro with blackberries, plus live music and local bites by the likes of The Smoking Swine and BricknFire Pizza Co.

Doors Open Baltimore
Oct. 22. Various locations. 10 a.m.-4 p.m. Free. 410-625-2585. For one day, go behind the scenes at Baltimore’s historic buildings, museums, and landmarks as part of the third annual Doors Open Baltimore. In this free, citywide event, explore more than 50 locations from Mount Washington to South Baltimore, like the Peabody Library, Peabody Heights Brewery on the former site of the old Oriole Park, and the new Baltimore Immigration Museum in Locust Point. Get started at the Maryland Historic Society to map out a self-guided tour of these Charm City sites.

Susan G. Komen Race for the Cure
Oct. 23. Executive Plaza, 11350 McCormick Road, Hunt Valley. 7-10 a.m. $10-50. Founded in 1993, Komen Maryland has contributed more than $37 million to breast cancer research and programs, and its volunteers, staff, and members won’t stop until they’re #OneStepCloser to finding a cure. At this 24th annual race, Komen brings survivors and supporters together for competitive and recreational 5K runs, a 5K walk, and a one-mile family fun walk, raising funding and awareness for the cause along the way. Afterward, celebrate the triumph of survivors with a recognition walk and dance party.

Source

Best Drinks of 2015

Jess Mayhugh — Wed, 23 Dec 2015 08:30:00 +0000

As we’ve done for the past couple of years, it’s time to take a look back at some of our favorite drinks of the year. It’s always interesting to reflect on what local crafters and stirrers have come up with and, in 2015, we were seriously impressed. The cocktails were stunning, both in taste and in visuals, and flavor profiles got way more adventurous—with smoke, sour, and bitter notes coming to the forefront. Our craft beer market continued to grow with some new favorites and a local company even made us fall in love with mead. So, here are our 10 favorite drinks, no matter the season.

Winter: Though they technically debuted in late 2014, Monument City Brewing’s 51 Rye was our go-to beer of the year. This 6.5-percent IPA has a ton of grapefruit and orange hops on the nose, but has a taste that’s immediately balanced with the spice of dominant rye malt. We especially enjoyed it on draft—with those beautiful Mark Supik-made tap handles—for a fuller, thick mouthfeel.

Another thing we were excited about at the very beginning of the year was NY Distilling’s Rock & Rye, a bottled cocktail that blends rye whiskey and rock-candy sugar with sour cherries, cinnamon and citrus. The distillery’s founder, Allen Katz, is a Baltimore native and held his launch party at Rye in Fells Point. Of course, you can sip the 32-percent spirit neat or add it to a cocktail, like Rye’s Melvale Sour.

In February, Charm City Meadworks opened its doors for tastings and tours, introducing us the to wonderful world of mead. The drinks—basically a combination of fermented honey, water, and yeast—are available in draft, bottle, and now canned form throughout Baltimore. Our favorite during the chillier time of year is Retire by the Fire, which drinks like a craft beer at 6.9-percent ABV, and has notes of cocoa nibs, vanilla, and cloves.

Spring: The warmer temperatures brought with them the opening of Pane e Vino in late March. From the same owners, and adjacent to, Cafe Gia in Little Italy, the intimate bar holds about 25 people or so and has a witty cocktail menu. There are Negroni and limoncello cocktails like you’d expect, but we were most impressed with Redheads Have More Fun, a blend of tequila, fresh blood orange, ginger liqueur, and lime juice that was tart and bold.

We’ve spent a few different nights at the Horseshoe Casino this year (some we’ve written about and others we probably shouldn’t), but one of the top moments has to be drinking tequila with Johnny Sánchez owners John Besh and Aarón Sánchez to celebrate Cinco de Mayo. We got quite the education inside the tequila tasting room, but our favorite drink will always be the restaurant’s Jalapeño Margarita, made with roasted jalapeño and agave nectar.

In early June, the much anticipated mezcaleria Clavel opened, just down the street from its owner’s original bar W.C. Harlan. With stunning, bright decor, this place was an instant favorite. We crowned its Santa Sandia cocktail our favorite of the year, with a Mezcales de Leyenda spirit from Durango, Mexico, watermelon juice, serrano peppers, lemon, agave nectar, basil, and a chili-salt rim. The mezcal itself is full of citrus and lighter on smoke, and the peppers and rim pack a fiery punch—transporting us right to the desert. Apparently, we had a very tequila-filled spring. No complaints here!

Summer: We’ve espoused the virtues of Four Season’s boozy popsicles before, and this season they took it to another level for Wit & Wisdom’s Shake It, Shuck It, Smoke It happy hour on the waterfront patio. Former bar manager Aaron Joseph crafted these creations Flavor Ice-style, freezing them in liquid nitrogen and putting them in plastic packets. Our favorite was the honeydew-rum combination.

We were so sad when the restaurant space at the American Visionary Art Museum sat vacant after the closing of Mr. Rain’s Fun House in 2014. But we were delighted when it came back to brilliant, colorful life with the opening of Encantada in July. Not only are the art and decor vibrant, but there are whimsical cocktails to match, like the color-changing Cheshire Cat with gin, cucumber-lemongrass syrup, mint, lime, fizzy water, and magic cabbage ice.

Fall: We love a sour beer as much as the next person, but even we had to admit that Union’s Old Pro Gose was just too cloyingly tart for us. This is why it’s brilliant that the brewery added sweet syrups to its recipe—available at the taproom, during Baltimore Beer Week dinners, and then finally, in the fall, in cans. Our favorite variety was the addition of organic blackberry syrup, which cut the sour flavor just right with its bittersweet notes.

We also have to give a shoutout to the team at Bookmaker’s Cocktail Club, who has continued to do amazing things all year with house-made ingredients and cocktails on tap. Our favorite drink from the past couple of months has been the Zeppelin homage of What Is & What Should Never Be with Maison Rouge Cognac, Smith & Cross Rum, cinnamon, crème de peche, fresh lemon, and a beautifully crafted, huge cube of ice in the middle. Doesn’t get much more autumnal than that.

Cheers to a happy (and boozy) 2016!

Source

Three Craft Brewery Vacations in the Region

Jess Mayhugh — Mon, 06 Oct 2014 08:30:00 +0000

For years, vineyards have coaxed people to Napa Valley, where the best part of vacationing is sipping (and spitting) wine. But lately, passion for a different kind of alcohol is inspiring travel: beer. With fall beer season in full swing, we’ve outlined three weekend trips to satisfy your brew fix. Though you’ve likely visited these places before, you’ve never tasted them like this.

The Eastern Shore

Your annual Ocean City trip is in the books, but now that the sunscreen-slicked beach goers have packed up, why not go back “downee ocean” for a fall road trip? Coastal Maryland and Delaware offer vacationers more than great beaches—they also have some truly amazing beer.

At the newly opened Dogfish Inn (105 Savannah Rd., Lewes,302-644-8292, dogfishinn.com), guests can structure their entire vacation, from the beach chairs to the bedspreads, around beer. Opened in July, the inn was transformed from the former Vesuvio Motel into a haven for guests to explore the coast from a central location between the Milton brewery and Rehoboth brewpub.

Start your day at the inn’s cottage with a cup of chicory stout coffee, a blend of Colombian coffee, chicory, and dark malted brewer’s barley, made in collaboration with local roastery Notting Hill Coffee, located steps away from the inn on 2nd Street.

Then, borrow one of the inn’s beach cruisers to take in the changing foliage of Cape Henlopen State Park, or rent kayaks from nearby Quest Kayak and follow up your excursion at Dogfish Head Brewings & Eats (320 Rehoboth Ave., Rehoboth Beach, 302-644-2739), or drive 11 miles west to tour the Dogfish Head Craft Brewery (6 Cannery Village Ctr., Milton, 302-684-1000, dogfish.com) production facility in Milton.

Both the brewpub and the brewery offer several limited-run beers. We tried Fer’me Verjus, a slightly tart beer made with wine and local plums. If all the sampling has you hungry, try beer-infused fare from Bunyan’s Lunchbox, a food cart outside the brewery. We enjoyed the heirloom Italian bratwurst, based on a recipe from Dogfish founder Sam Calagione’s great-grandmother and infused with the ancient-inspired ale Midas Touch. Bring back a growler or a bottle of micro-distilled spirits to enjoy while gathered around the inn’s cowboy cauldron with other guests. (Note: The inn doesn’t sell beer; instead, guests are encouraged to support local businesses.)

Lewes—founded in 1631 and located on the Delaware Bay—is a relaxed alternative to the beaches of Dewey and Rehoboth, and the perfect size for walking. Stroll 2nd Street for tax-free shopping—find unique treasures at Lewes Mercantile Antiques (109 Second St., Lewes, 302-645-7900) and pick up a beach read at Biblion bookstore (205 Second St., Lewes, 302-644-2210). Visit the free Zwaanendael Museum (102 Kings Hwy., Lewes, 302-645-1148) to imagine daily life for the town’s Dutch colonists, or stop by the Cannonball House (118 Front St., Lewes) and Lightship Overfalls (219 Pilottown Rd., Lewes) for a taste of Lewes’s maritime history.

You can structure an entire vacation, from beach chairs to bedspreads, around beer.

Continue your trip with a scenic drive down Coastal Highway through Ocean City to Burley Oak Brewing Company (10016 Old Ocean City Blvd., Berlin, 443-513-4647, burleyoak.com). Voted the Coolest Small Town in America by Budget Travel, Berlin’s quaint charm has been featured in several movies, including Runaway Bride and Tuck Everlasting. Built in 1895, the Atlantic Hotel (2 N. Main St., Berlin, 410-641-3589, atlantichotel.com) is a piece of history in itself, located in a Victorian-era downtown. The covered porch at the hotel’s Drummer’s Café is the perfect place to people watch.

After browsing for antiques on Main Street, explore nearby Assateague Island from the water with a guided kayak excursion from SuperFun Eco Tours (13002 Bayside Dr., Berlin, 410-656-9453).

A 15-minute walk from downtown, Burley Oak’s taproom is an unofficial town meeting place, where bartenders catch up with locals while refilling their growlers. The bar faces an expansive window opening onto the brewery’s large copper brew kettles, which, on the day of our visit, contained Golden Sex Panther, a saison made with lemongrass and basil. Try Local, a pale ale brewed with locally grown barley, or SuperFun Stout, an oatmeal stout made in collaboration with SuperFun Eco Tours. Grab a 750-milliliter bottle to take home, like Ich Bin Ein, a Berliner Weisse aged in bourbon barrels, since you won’t find them in Baltimore.

There are small snacks at the brewery, but less than a mile away is Blacksmith Bar and Restaurant (104 Pitts St., 410-973-2102) where Burley Oak beer is always flowing. Take a seat at the bar or on the patio and try one of the beer cocktails. We liked Summer Trip, made with Amaro, Limoncello, and Burley Oak’s Berliner Weisse Sour Trip, paired with their short-rib taquitos and homemade veggie burger.

Head home by way of Route 50 and stop in Salisbury at Evolution Craft Brewing Company (201 E. Vine St., Salisbury, 443-260-2337, evolutioncraftbrewing.com). Yes, Evolution beers are readily available in Baltimore, but while waiting for your tour (which runs at set times Friday through Sunday), sample some of the brewery’s limited beers at the long, wooden bar in the tasting room. Built into it is a raw bar, where happy-hour oysters go for a buck a shuck. We tried Wandering Monk, a fruity and spicy trappist-inspired Belgian-style pale ale. If you’re hungry, eat at the Public House, Evolution’s farm-to-table restaurant adjacent to the brewery. Most items on the menu have a suggested beer pairing. We liked the duck confit burger paired with Lot #6 DIPA.

Washington, D.C.

Just an hour’s drive away, our sister to the southwest is home to many beers you won’t find in Baltimore. D.C. is close enough to drive for a day, or stay the weekend at one of the city’s charming B&Bs or hotels, like the quaint Swann House (1808 New Hampshire Ave. NW, 202-265-4414, swannhouse.com), a historic inn from the late-1800s, or the trendy Hotel Helix (1430 Rhode Island Ave. NW, 202-462-9001, hotelhelix.com), a Kimpton hotel near Logan Circle that offers a central location between bars and breweries.

Right near the Maryland-D.C. line is DC Brau Brewing Company (3178-B Bladensburg Rd. NE, 202-621-8890, dcbrau.com), opened in 2011 and known for its intensely hoppy, high-ABV imperial IPA On the Wings of Armageddon. Once you find the brewery (located down an alley behind a post office), hang out at the taproom while waiting for your tour (Saturday afternoons). While walking through, keep your eyes open for works of art, from murals by D.C.’s Kelly Towles to growler and glass designs by San Francisco illustrator Matt Leunig. We tried The Daughters of Poseidon Black Oyster IPA, a collaboration with Baxter Brewing Co. out of Lewiston, ME, made with locally sourced Olde Salt oysters from Rappahannock Oyster Co.

Next, head over to the historic Shaw neighborhood for grub and beers at Right Proper Brewing Company (624 T St. NW, 202-607-2337, rightproperbrewery.com). Nearing its first birthday this December, Right Proper is located on the site of Frank Holiday’s Pool Hall, which was frequented by jazz greats including a young Duke Ellington. Take a seat at the bar, in between a chalk mural of D.C. under attack by pandas created by local artist Patrick Owen and large windows framing the brewery’s various kettles and fermentation tanks.

Inquisitive drinkers will meet their match, with eight taps of unique beers in a range of styles. We liked Songlines Aboriginal farmhouse ale, brewed as a saison with wild yeast, giving it a slightly funky flavor, and a dose of Australian and New Zealand hops for a bright citrus taste.

Right Proper’s comfort food pairs well with the libations—try the southern fried chick-filet sandwich with house-made pickles or pork rinds and pimento cheese. The brewery doesn’t bottle beer yet, but you can take home a growler.

At the brewery, keep your eyes open for works of art, from murals to growler and glass designs.

Another newcomer to D.C.’s craft beer scene, Bluejacket (300 Tingey St. SE, 202-524-4862, bluejacketdc.com) opened last year in Navy Yard. The brewery’s restaurant and bar, The Arsenal, helmed by chef Kyle Bailey of Birch & Barley and ChurchKey, serves lunch and dinner daily—we snacked on oysters and charcuterie plates. You can see the brewing equipment stacked over three stories from the bar, where 25 Bluejacket beers are on tap, from Inkwell, a Belgian-style stout, to Cut & Dry, a Bohemian-style pilsner. To get a closer look, take a free tour (Saturdays) or reserve a tasting tour for $29 that includes a sample of a beer-in-progress.

For a great place to escape the city and catch the changing colors on more than 30 miles of hiking trails, head north from the industrial Navy Yard to Rock Creek Park (5200 Glover Rd. NW). We suggest the Boulder Bridge Hike, a three-mile loop along Rock Creek that begins near the MD-D.C. border, or the Rapids Bridge Loop, a two-mile hike that begins behind the park’s Horse Center.

On your way out of the city, stop at 3 Stars Brewing Company (6400 Chillum Place NW, threestarsbrewing.com), which started its lineup with Maryland brewery collaborations including Evolution and Oliver Ales and celebrated its two-year anniversary this summer. Three Stars is more brewery warehouse than tasting room—sip samples or fill your growler amid shiny fermenting tanks, wooden barrels, and bags of malt that line walls painted with vibrant murals. There’s even a homebrew store on-site. We liked the Peppercorn Saison, a fruity, dry, Belgian-style farmhouse ale. Despite limited hours, on Saturdays, the brewery features free tours and outside food trucks, so you can chow down at picnic tables.

Philadelphia

Less than a two-hour drive, Philadelphia has a beer scene punctuated by both large, trailblazing breweries and innovative newbies. Stay in Center City at Hotel Monaco (433 Chestnut St., monaco-philadelphia.com) to be in the heart of colonial history, or choose a historic B&B in charming Society Hill along the Delaware River within easy reach of shopping, dining, and drinking destinations.

Begin your trip to the City of Brotherly Love with Yards Brewing Company (901 N. Delaware Ave., 215-634-2600, yardsbrewing.com), located in Northern Liberties near the Delaware River and SugarHouse Casino. Free tours (on weekends) begin in the tasting room, where Yard’s offers limited-release beers in addition to their signature styles.

We tried the hoppy Daughters of Apollo IPA, named after the hops used in the beer, and Pynk, a fruity, tart ale brewed with raspberries and cherries. Most Saturdays, Yards hosts a local food truck, like the popular Spot Burger, in addition to its own bar menu.

Just a half-mile north of Yards is Fette Sau (1208 Frankford Ave., 215-391-4888, fettesauphilly.com), a barbecue restaurant that came to Philly by way of Brooklyn and whose name means “fat pig” in German. Sit at the bar, where tap handles are repurposed from butchering tools, or at a communal picnic table to browse the draft list—it’s heavy on local craft beer, like Fat Pig by Pottstown’s Sly Fox Brewing Company. To match the restaurant’s rustic vibe, beers are served in Mason jars.

Just two blocks from Rittenhouse Square is Monk’s Cafe (264 S. 16th St., 215-545-7005, monkscafe.com), a world-renowned Belgian beer bar and restaurant. Although you won’t find many locals at this bar, which has become known as a beer-tourist destination, it’s worth a stop to check out the Belgian-style beers on its 20 taps and its more than 300 bottles.

Sit at the bar, where tap handles are repurposed from butchering tools.

For a taste of Philly’s innovative microbrews, head to Ardmore, a neighborhood with small-town charm just 20 minutes from the city. Tired Hands Brewing Company (16 Ardmore Ave., Ardmore, 610-896-7621, tiredhands.com) was opened in 2012 by a husband-wife team. At the end of the cozy cafe’s long bar, you’ll see a door leading to the microbrewery’s 12-keg system. The eight taps and cask feature beers with unusual flavor combinations, like Here Lies, a hoppy golden bitter with notes of pineapple, pine, and toffee. The brewery is the only place you’ll find Tired Hands beer, but you can bring home a 32- or 64-ounce growler.

Next, visit Victory Brewing Company (420 Acorn Ln., Downington, 610-873-0881, victorybeer.com). Founded in 1996, Victory is an important part of the Mid-Atlantic’s craft-beer history, with classics like HopDevil, a bold, aromatic IPA, that was part of the brewery’s original lineup. During the tour (weekends), you’ll see the 100,000-square-foot brewhouse and fermentation room while being guided through the brewing process. Stay for dinner at the large, open dining area adjacent to the bar, serving items like onion-and-beer soup made with HopDevil wort (liquid extracted after the malts are added during the brewing process).

To work off your beer belly before heading home, enjoy the fall foliage of nearby Struble Trail, which follows a branch of Brandywine Creek on the railroad line and is frequented by joggers, walkers, bikers and, apparently, beer lovers—like you.

Source

All Grain Brew Tours Launch in Baltimore

Jess Mayhugh — Thu, 25 Sep 2014 12:30:00 +0000

All Grain Brew Tours—a service that provides transportation and tours to various craft breweries—is launching in Baltimore next month. The company was started by Howard County native Malcolm Johnson, who said his passion started like it does for many beer enthusiasts: home-brewing in his backyard.

“I started going down the rabbit hole and obsessing over things like pH levels and locally sourced honey. I said to myself one day that people really have no idea how much work goes into making beer,” he says. “When they go into their local bar, they don’t realize what goes into that 12-ounce pour.”

His service, which launches October 25, provides a six-hour tour to Union Craft Brewing, The Brewer’s Art, and Heavy Seas Beer. Along the way, guests will tour each brewery, hear from the brewmasters themselves, and receive tastings and pint glasses to take home with them. The tours will run every other weekend and, including transportation, will cost $60.

Johnson said the idea started small in Howard County and he is excited to expand to Baltimore. Possible future tours could take place in Frederick and on the Eastern Shore.

“We won’t just be a driver,” he says. “I’ll be moderating brew conversation on the bus. I’d like to use it as a forum for people to share their knowledge about craft beer.”

Visit All Grain Brew Tours for more information and to purchase tickets. Also be sure to check out our article on beer travel trips in the October issue of Baltimore, on newsstands tomorrow.

Source

Asheville is a great destination for, well, everyone

Jess Mayhugh — Tue, 08 Apr 2014 10:00:00 +0000

When you get to Asheville/ Send me an e-mail/ Tell me how you’re doing/ How it’s treating you/ Did you find a new job/ Did you find a new love/ Is it everything that/ You were dreaming of —“When You Get to Asheville” by Steve Martin, Edie Brickell, and the Steep Canyon Rangers.

When you get to Asheville, very likely you will not be in search of a new job or a new love, although you certainly might find that the western North Carolina city, framed by two mountain ranges and with a gorgeous river running through it, is not simply what you were dreaming of, but considerably more. That includes not only its bucolic setting, but also its vibrant arts and culture community, its ample supply of diverse dining choices, a plethora of imaginative vintage clothing boutiques, a mind-numbing (literally and figuratively) array of breweries/brewpubs, an astonishing number of indie bookshops, a vaunted music scene, and, perhaps most tellingly, a pervasive hip-without-trying vibe.

Often described as the “Paris of the South”—a stretch, frankly, that does a disservice to both cities—Asheville, with a manageable population of 86,000 and a distinctly unhurried sensibility, comes off more like a mini-Austin, reminiscent of the Texas capital before it mushroomed into an infrastructure inferno over the past 25 years.

About a seven-and-a-half-hour drive southwest from Baltimore, Asheville rests between the Great Smoky Mountains to the west and the Blue Ridge Mountains to the east and south, with the French Broad River winding obligingly through its midst. Given this veritable surround-sound of rusticity, outdoor opportunities—hiking, climbing, and rafting/canoeing—abound. Choose from among dozens of nearby trails, from the tractable Graveyard Fields (kids can easily handle the mostly flat terrain and ogle a pair of oooo-aahhhh waterfalls) to the challenging Grandfather Mountain. (Intrepid types will appreciate its backcountry trails that require ladders and cables to ascend sheer rock faces, although it also offers less arduous treks.)

Consistently cited as a top whitewater destination by outdoors publications and organizations, Asheville’s hometown river affords both leisurely canoeing/floating and eight miles of varying-sized rapids for kayakers as its waters wend through adjacent Pisgah National Forest.

Inveterate city dwellers no doubt will prefer the concrete-and-green-space walkability of the compact downtown’s Asheville Urban Trail, a 1.7-mile amble that combines history lessons, architectural highlights, and often whimsical public art. Composed of 30 separate stations and covering five discrete historical periods dating from western North Carolina’s frontier days, each stop is marked by a sculpture, plaque, or significant building that represents and illuminates an aspect of the city’s past, including the Paul Bunyan-esque Flat Iron, the refined Art Deco S&W Building, and the elegant iron bench memorializing Elizabeth Blackwell, who, in 1849, became the first woman to earn a medical degree in the U.S.

Also on the historical beat and unquestionably the city’s top attraction (Memo to cynical tourists: You will regret shrugging it off): Biltmore Estate, the 250-room, 8,000-acre Gilded Age manor built for American aristocrat George Vanderbilt (industrialist Cornelius Vanderbilt’s grandson). Completed in 1895 as Vanderbilt’s country home, Biltmore, located just outside downtown and designed in the mode of a French Renaissance chateau, exudes an outsized opulence seldom seen in the United States. (Think Downton Abbey.) Its four floors boasting 35 bedrooms, 43 bathrooms, and 65 fireplaces—not forgetting a gargantuan indoor swimming pool, period-equipped gymnasium, and two-lane bowling alley—are extravagances Downton’s Lord and Lady Grantham would envy.

A self-guided audio tour leads visitors through high-ceilinged, ornately decorated spaces, whose names often invoke the old Clue board game—billiards room, banquet hall, music room, library, breakfast room, smoking room, and sitting room, plus dozens of “branded” bedrooms, such as the Louis XV—all brimming with the furniture, tapestries, and art (portraits by John Singer Sargent, early works by Renoir) chosen or commissioned by George Vanderbilt. The tour concludes in the vast basement, site of the servants’ quarters and their working areas, notably state-of-the-art (for the early 20th century, anyway) kitchen, laundry, and refrigerated storage closets.

The sprawling grounds—designed by landscape architect Frederick Law Olmsted, also responsible for New York’s Central Park and Baltimore’s Mt. Vernon Place among other locations—feature 75 acres of formal gardens, plus informal gardens, ponds, a forest, former stables, and a spectacular greenhouse. Leisurely stroll the grounds or hike various trails, notably one that follows the French Broad River. Since 1971, the estate also has produced grapes on land formerly worked by Biltmore’s tenant farmers. A winery (tourable, like all else here), housed in the estate’s retrofitted dairy, processes those grapes into a shifting menu of Biltmore-label vintages, available for sampling in its tasting room, a recommended activity at the conclusion of a Biltmore-centric day.

Dramatically less dazzling but important for literary reasons, the Thomas Wolfe Memorial,
on the north side of downtown, permits devotees of the 20th-century
author to roam Wolfe’s childhood home, a boarding house run by his
mother. Wolfe used it as the basis for Dixieland, a rooming house in his
celebrated autobiographical novel Look Homeward, Angel; the
29-room Victorian, brimming with original furnishings, now functions as
the nation’s de facto Wolfe museum. The author rests in the city’s
Riverside Cemetery, as does 19th-century short-story king O. Henry.

Asheville’s literary bona fides extend to current author Sara Gruen (the best-selling Water for Elephants), who lives there. And the city must teem with readers judging by its numerous bookstores, from the specific—Spellbound Children’s Bookshop, Battery Park Book Exchange & Champagne Bar—to the general, Malaprop’s and Downtown Books & News, the latter two distinctive for yin-yang reasons.

Malaprop’s
stock, all new, ranges from bestsellers to histories to literary
fiction to graphic novels—Stephen King cheek-by-jowl with George
Saunders—many affixed with scribbled staff recommendations. You get the
unmistakable impression that the people who work here love to read.
Downtown Books & News, by contrast, groans with shelves of used
volumes (everything imaginable) and a remarkable selection of
thoughtful, often obscure magazines and journals, plus alternative
comics and a rack of local/regional magazines.

Downtown Books sits amid a bustling Lexington Avenue shopping district, chock-a-block with clothing boutiques, restaurants, bars, and coffee/tea shops. Tightly bunched, the trio of Honeypot, Hip Replacements, and Vintage Moon
artfully mixes smartly chosen retro and new women’s wear and
accessories. (Vintage Moon seems to have bought out Stevie Nicks’s old
stage outfits.) Pop into Dobrá Tea or adjacent Izzy’s Coffee Den to admire your purchases, check your e-mail, or simply catch your breath.

Even better, walk a few blocks south to French Broad Chocolate Lounge,
source of the “liquid truffle,” 4.5 ounces of thick, complexly flavored
chocolate bliss: pure dark, milk chocolate, lavender and honey, and
cayenne and cinnamon (among other choices), the latter combo producing a
satisfying scalp sweat like the one induced by Indian food, and all of
them requiring a tiny spoon for consumption. Also available, a dizzying
array of intensely chocolate options, both drinkable (hot and cold) and
edible (bars, cakes, cookies, tarts, brownies, mousses, and trifles).
They take chocolate to the level of nerdy connoisseurship here, buying
cocoa beans from farmers in Peru, Costa Rica, and Nicaragua; processing
them in small batches at the business’s own nearby “bean-to-bar”
factory; and listing the percentage of chocolate purity on its products
and menu.

What with the extreme coziness of the city, it seems
silly to stay anywhere but downtown, allowing you to stow the car except
for trips to Biltmore and outdoors activities. A mere stroll to the
city center, the Arts and Crafts-style Carolina Bed & Breakfast,
located in the Montford Historic District, offers six rooms and a
cottage, all with fireplaces and free Wi-Fi. The full breakfast includes
breads, cookies, and cakes, plus jams and jellies, made in the Carolina
kitchen, augmented by vegetables grown in its garden or sourced
locally.

Smack dab in the middle of the city, Aloft Hotel,
the boutique brand of the Starwood chain, evinces a palpable modernity
without tipping over into streamlined soullessness. Smoke-free,
pet-friendly, and blessed with a rooftop pool that affords an unimpeded
mountain vista, it opened in 2012 and still glistens with a shiny,
happy—if corporate—ambiance.

Topping Asheville’s wide range of
dining cuisines for visitors, not surprisingly: Southern. (Would you
order Italian food on vacation in Hong Kong?) In terms of price, you can
go high-end at The Blackbird (grilled pork chop with bourbon sweet potatoes and caramelized apples), medium at Tupelo Honey (Southern fried-chicken saltimbocca with country ham and mushroom Marsala), or down-home at the lunch-only 12 Bones Smokehouse, where President Obama has dropped in for ribs on three occasions.

Perhaps more intriguing, though, is the Tex-Mex-meets-Deep-South Local Taco,
which packs its tacos with pork-butt barbecue, buttermilk-fried
chicken, or smoked brisket, joined by de rigueur sides of collard greens
and Mexi tater tots.

Meanwhile, don’t even consider breakfast or lunch anywhere but the cheery Early Girl Eatery,
which infuses its Southern-ness with healthfulness (gluten-free
options!). A few hearty and occasionally heart-clogging examples: shrimp
with grits; vegan tofu scramble; fried pie filled with pork belly,
caramelized onions, and spinach-and-cheese curd; banana-walnut pancakes
accompanied by garlic potato cakes topped with tomato gravy; and
shiitake mushroom/green tomato/cheese-curd quiche. Biscuits are advised,
spread with real butter and raspberry jam from a squeeze container.

Asheville’s
groovier-than-thou attitude has resulted in a cornucopia of vegetarian
restaurants, all serviceable, with one standout: Rosetta’s Kitchen, whose staff brings a punk-y vitality to the food, customer service (direct but cordial), and raging in-house soundtrack.

Like
Baltimore, Asheville has become the beneficiary of—or fallen victim
to—the food-truck phenomenon, boasting a handful of roving restaurants.
When touring the urban trail, shopping, or browsing bookshops, keep an
eye peeled for El Kimchi (Korean-Mexican), Ceci’s Culinary Tour (Latin American), Gypsy Queen Cuisine (Lebanese), and Pho Ya Belly (Vietnamese).

Beer
culture thrives in Asheville, with, quite possibly, more regional
specialty breweries per square mile than anywhere in the known universe.
The Asheville Brews Cruise will ferry you to tour—and
sample the wares at—nine of them: Green Man, French Broad, Pisgah,
Oyster House, Highland, Altamont, Burial, Wicked Weed, and Hi-Wire. Many
local bars and restaurants also feature these companies’ products.

Alternatively, drink directly from the source at Lexington Avenue Brewery,
whose 15 floor-to-ceiling vats chug away behind curved glass,
fermenting a constantly changing menu of craft beers in the
restaurant/brewpub’s spacious industrial-chic-meets-hippie-artisan front
dining room. Many nights, LAB devotes its back room to gigs by local,
regional, or national bands.

Nearby, the Orange Peel Social Aid & Pleasure Club hosts
similar acts several nights a week, while often welcoming bigger names,
with recent performances by Emmylou Harris and Rodney Crowell, Drive-By
Truckers, and Sharon Jones & the Dap-Kings.

Music festivals occur regularly, mostly in summer, although April features the five-day Moogfest,
sort of South by Southwest for the electronic-music set. Named in honor
of genre pioneer Robert Moog, who invented the synthesizer that bears
his name and spent his last 30 years living in Asheville, this year’s
line-up features electro avatars Kraftwerk, Pet Shop Boys, and Giorgio
Moroder, plus dozens of younger acts, notably our own Dan Deacon.

Also,
Gov’t Mule front man Warren Haynes, an Asheville native, oversees an
annual Christmas Jam that raises money for the local division of Habitat
for Humanity.

In terms of sheer numbers, perhaps only Asheville’s
visual artists outnumber its musicians, with galleries and studios
dotting the River Arts District along the French Broad,
home to nearly 200 artists and their working spaces in 22 repurposed
industrial buildings. Avail yourself of monthly “Second Saturday” art
crawls through the neighborhood from April through December. Public art
manifests itself throughout the city, especially in colorful murals
affixed to buildings and Interstate underpasses.

In short,
Asheville seems like Baby Bear’s porridge: not too cold, not too hot. It
will “treat you,” as (the contemporary) Steve and Edie wonder in their
song, just right.

Source

Brewmore beer documentary screens at MICA

Jess Mayhugh — Fri, 21 Mar 2014 10:30:00 +0000

Last night we attended a screening of Brewmore, a documentary about the history and current landscape of craft beer in Baltimore. The film was made by Nick Kovacic, who founded local film production house Digital Cave Media.

The screening was held in MICA’s Brown Center and, naturally, featured local craft beer, food from Joe Squared, and live music from Caleb Stine, who also provided the original soundtrack for the movie.

The film itself was fascinating for any self-proclaimed beer nerd and/or general lover of Baltimore City. Historian Maureen O’Prey and writer (and former Sun columnist) Ron Kasper chronicled Charm City’s brewing history—from the influx of German immigrants to Prohibition to the empire that was National Brewing Company.

Interspersed between the historical timeline were profiles of current craft brewers in the city, including pioneers Hugh Sisson of Heavy Seas and Volker Stewart of The Brewer’s Art, contract brewer Brian Strumke of Stillwater Artisanal Ales, Jon Zerivitz and Kevin Blodger of Union Craft Brewing, and home brewer Jed Jenny from The Wine Source.

The documentary included some beautiful shots of Baltimore (thanks to producer Matthew Riggieri and director of photography Mike O’Leary) and some special affection for the neon Natty Boh sign.

In general, the film extolled the virtues of craft beer and its positive relationship with the community, something that was mirrored in a Q&A with the brewers, filmmakers, and historians after the screening. As they discussed state legislation and beer trends on the horizon, there was a great sense of camaraderie on stage, which was a fitting finale for the night.

Brewmore will screen again at Heavy Seas Brewery on April 19. For more details and future screenings, check the documentary’s website.

Source

25 Best Bars: 10 Craft Beer Havens

Jess Mayhugh — Wed, 16 Jan 2013 13:00:00 +0000

Of Love and Regret

The founder of Baltimore’s Stillwater
Artisanal Ales, Brian Strumke, is behind this beer-lover’s bar. For the
beer nerds, this is your go-to for rare imports and unique
collaborations. 1028 S. Conkling Street, 410-327-0760, ofloveandregret.com

Mahaffey’s Pub

With
a cask, 20 drafts, and more than 90 domestic and imported bottles,
there’s plenty to choose from. The menu’s rundown on what to expect from
each brew makes choosing a little easier. 2706 Dillon Street,
410-276-9899, mahaffeyspub.com

Pratt Street Ale House

Home
to Oliver Ales, its own beer is brewed with a system imported from the
UK. Twenty drafts, including hand-pump selections (try the Best Bitter),
will make you feel as if you’re across the pond. 206 W. Pratt Street,
410-244-8900, prattstreetalehouse.com

Heavy Seas Alehouse

All
the taps here are the brewery’s own, making this an ideal place to
imbibe a Baltimore-brewed beer. Beer enthusiasts flock for the draft and
growler specials every week and the tapping of a special firkin. 1300
Bank Street, 410-522-0850, heavyseasalehouse.com

Racers Cafe

If
you’re looking for a casual dive bar with exceptional beer, look no
further. The 13 rotating drafts and even longer bottle list include a
variety of domestic craft breweries and some hard-to-find imports. 7732
Harford Road, Parkville, 410-882-5212

Brewer’s Cask

This
may look like your typical Federal Hill bar, but on the draft list,
you’ll find a respectable variety of domestic craft beers. A bottle list
with more than 50 options and nightly specials will keep you coming
back. 1236 Light Street, 410-BREWERS, brewerscask.com

Frisco Taphouse & Brewery

A
suburban beer destination, Frisco is home to weekly brewery events. An
electronic screen provides to-the-minute updates on more than 50
drafts, and the bottle list goes beyond your standard imports. 6695
Dobbin Road, Columbia, 410-312-4907, friscogrille.com

Metropolitan Coffeehouse and Wine Bar

Every
Thursday you’ll find beer geeks huddled around this gem’s upstairs bar
for a cask night. There’s also an extensive bottle list and modest but
diverse draft selection. 902 S. Charles Street, 410-234-0235, metrobalto.com

Max’s Taphouse

Home
to Maryland’s largest beer selection, Max’s boasts 102 drafts, five
hand-pumped cask ales, and a mind-boggling 1,200 bottles. If you aren’t
sure what you want (we don’t blame you), expert bartenders are happy to
help. 737 S. Broadway, 410-675-6297, maxs.com

Alewife

The
chalkboard listing Alewife’s 40 rotating drafts includes a selection of
local craft breweries and West Coast standouts. A 90-plus bottle list
features gypsy-brewers, international imports, and rare finds. 21 N.
Eutaw Street, 410-545-5112, alewifebaltimore.com

Source

craft beer – Baltimore Magazine

Waves of Grain

Food & Drink

Waves of Grain

How craft beer has become the backbone of Maryland agriculture.

The final product at Milkhouse Brewery.

Tom Barse in the hopyard.

Tom Barse in the hopyard.

Brewing beer.

Leicester Longwool sheep weeding the hops; Merlin getting fed; The Barse residence at Stillpoint Farm; Milkhouse kegs.

“A little over 100 years ago, nearly all the beer around here came from local grain and hops.”

Property at Dark Cloud Malthouse.

Property at Dark Cloud Malthouse.

The malting facility, tanks,

Clabaugh had one thought: “Never tell a farmer you can’t do something.”

Try Maryland-grown ingredients in these five local brews.

Try Maryland-grown ingredients in these five local brews.

Homestate Hefeweizen Milkhouse Brewery

Field Notes Flying Dog Brewery

Crosslands Honey Ale Guinness Brewery

Stonefruit Sour Stonefruit Sour Checkerspot Brewing Co.

Pilsner Manor Hill Brewing

Property at Dark Cloud Malthouse.

Property at Dark Cloud Malthouse.

Bryan Butler

Bryan Butler

Field Notes cans

Bryan Butler at the University of Maryland research facility.

“The hope is you will get a sense of Maryland agriculture just by tasting these beers.”

Ministry of Brewing to Open Inside St. Michael’s Church in Fells Point

Best Baltimore Beer Week Events To Keep You Nice and Buzzed

What to Expect at the Much-Anticipated Union Collective

RavenBeer Moves From Peabody Heights to DuClaw Brewing in Rosedale

Local Fall Beers You Should Be Drinking Right Now

The Launch: October 2016

Best Drinks of 2015

Three Craft Brewery Vacations in the Region

You can structure an entire vacation, from beach chairs to bedspreads, around beer.

At the brewery, keep your eyes open for works of art, from murals to growler and glass designs.

Sit at the bar, where tap handles are repurposed from butchering tools.

All Grain Brew Tours Launch in Baltimore

Asheville is a great destination for, well, everyone

Brewmore beer documentary screens at MICA

25 Best Bars: 10 Craft Beer Havens

Of Love and Regret

Mahaffey’s Pub

Pratt Street Ale House

Heavy Seas Alehouse

Racers Cafe

Brewer’s Cask

Frisco Taphouse & Brewery

Metropolitan Coffeehouse and Wine Bar

Max’s Taphouse

Alewife

Homestate Hefeweizen
Milkhouse Brewery

Field Notes
Flying Dog Brewery

Crosslands Honey Ale
Guinness Brewery

Stonefruit Sour
Stonefruit Sour Checkerspot Brewing Co.

Pilsner
Manor Hill Brewing