EAT

With Love Co. Reopening

8705 Harford Rd. 12:30-6 p.m. 410-665-1978

After two months of being closed due to COVID-19, this plant-based and gluten-conscious hangout—which became an instant favorite among neighbors in Parkville when it debuted last summer—officially reopened on Thursday, June 4. Though all orders are being served via curbside pickup for the time being, the eatery’s mission—summarized in a hand-painted wall mural that reads, “Everything begins and ends with love”—remains the same. Call ahead this weekend to pre-order cold-pressed juices, lentil burgers with a side of deviled avocado, raw lasagna, classic açai bowls, and more.

DRINK

Union Craft Brewing Cauldron to Kettle Release

1700 W. 41st St. $12

This weekend, Union is releasing a beer dedicated to the brilliant, talented, and hardworking women in the brewing industry. As its name signifies, the French-style saison celebrates the history of female brewers dating back to the 15th century, and how they have revolutionized the process throughout the years. Now available in 12-oz. six packs for delivery and dockside pickup, the rustic farmhouse ale highlights hints of lychee, pear, and delicate spice.

SEE

June 5: “Let’s Talk About Race” with Nic Stone and D. Watkins

8 p.m. Instagram Live.

Among the many discussions, texts, documentaries, and other educational resources circulating in the wake of George Floyd’s death is this Instagram Live series with New York Times best-selling young adult author Nic Stone. Rounding out her nightly discussions this week is an installment featuring our own best-selling author, activist, and University of Baltimore professor D. Watkins. Tune in as the two engage in a solution-based conversation about racial injustice.

HEAR

June 6: Sidewalk Serenades with Al Rogers Jr.

Times and locations vary. $75.

Creative Alliance’s socially distanced sidewalk concerts continue this weekend with special guest rapper, singer, songwriter, and all around must-see performer Al Rogers Jr., who will be roving around with trumpeter Brandon Woody and drummer Josh Stokes. Only a few time slots remain for you to bring a bit of “Swooz,” (Rogers’ signature mantra defined as expressing compassion, love, and gratitude), straight to your front door. Learn more about Rogers and listen to some of his essential tracks, here.

DO

June 6: Crawltimore: Virtual Donut Bike Crawl

10:30 a.m.-12:30 p.m. $25.

Every year around National Donut Day, Nikolas Hill organizes this eight-and-a-half mile bike ride with planned stops at multiple donut shops around the city, in which riders learn about the owners and taste the treats. Like many other beloved events, the crawl has gone virtual due to the coronavirus. So instead of biking as a pack this year, Hill is encouraging riders to grab a dozen from their favorite shops and settle in for an Instagram Live conversation with Michelle Diggs of Blondie’s Doughnuts, Mike Roslan of Diablo Doughnuts, Melanie Molinaro of Little Fig Bakeshop, and Doug Wetzel of Donut Stop Believin’, who will all talk about their love of the sugary circles. All proceeds from the virtual discussion will be shared by the donut purveyors and donated to the Johns Hopkins Wilmer Eye Institute for Pediatric Ophthalmology research.

EAT

Feb. 16: Small Foods Party

American Visionary Art Museum, 800 Key Hwy. 7 p.m. Free-$15.

Whoever coined the term “the bigger, the better” clearly never attended a party supplied with a smorgasbord of bite-sized cupcakes, shrimp cocktails, and crab cake sandwiches. At this 14th annual bash-slash-competition, sample itty-bitty versions of your favorite foods (past standouts include mini matzo ball soup and cinnamon rolls). Or, if you’re confident in your shrunken cooking skills, enter your own petite picks to win the grand (and ironic) prize of a giant can of mini corn.

DRINK

Feb. 15-17: Max’s Belgian Beer Fest

737 South Broadway. 11 a.m.-2 a.m. Free.

According to Lyft, Max’s Taphouse was the most visited bar in Baltimore during 2018—and for good reason. During this annual beer fest, belly up to the bar and sample a selection of rare European pours that will join the pub’s usual 200-plus bottles and taps for the entire weekend. If you have one dubbel or tripel too many, no worries, the Fells Point favorite will be serving up Belgian-inspired snacks to soak up the suds.

SEE

Feb. 15-April 27: The Mother of Invention/ Amy Helminiak/ Ben Piwowar

School 33 Art Center, 1477 Light St. 6-9 p.m. Free.

If you’re a bit late to the Valentine’s Day party, but still looking for a cultural date to make up for it, you’re in luck. This Friday, School 33 Arts Center will unveil three new exhibitions: The Mother of Invention, a group exhibition of experimental video shorts that combines DIY digital and analog image manipulation, Modern Language, featuring emoji-inspired collages by Baltimore-based artist Amy Helminiak that explore communication in the digital age, and soft obstacle, an installation by local artist Ben Piwowar that combines drawing, painting, and structural strategies to evoke feelings of vulnerability and flux.

HEAR

Feb. 15: The Baltimore Rock Opera Society Pitch Party VII

The Crown, 1910 N. Charles St. 7-11 p.m. Free.

From their sci-fi comedy “The Terrible Secret of Lunastus” to this year’s Halloween extravaganza “Lurid Happenings: A Night of Mischief and Devilry,” the Baltimore Rock Opera Society always keeps its devoted local fans wanting more. This Saturday, help the beloved performance group chose their next fantastical production by watching two pitch presentations and then casting your vote for your favorite contender. After the ballots have been collected, stick around for a late-night dance party to celebrate another weird and wonderful rock opera in 2021.

DO

Feb. 17: Pinewood Derby

Union Craft Brewing, 1700 W. 41st St. 12-5 p.m. Free-$10.

Who said your Cub Scout training would never come in handy? While pinewood derby racing is a few decades past its heyday, Union Craft Brewing is keeping the good ol’ fashioned tradition alive through this annual contest that invites first-timers and seasoned racers alike to make a wooden toy car and run it down their 40-foot derby track. Whether you’re competing for style, speed, or cheering on your favorite car from the sidelines, be sure to grab a specialty slice from Well Crafted Kitchen’s carnival-themed menu and wash it down with a few Duckpins and Skipjacks.

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.

Five things to eat, drink, see, hear, and do with your Charm City weekend.

 EAT

Feb. 16-18: Chinese New Year

The Elephant, 924 N. Charles St. 5 p.m.-12 a.m. 443-447-7878. 

If you’re ready to hit the refresh button after the first 44 days of 2018, start the year over with a Chinese New Year-inspired main course at The Elephant. This weekend at the historic mansion in Mount Vernon, executive chef Orlando Amaro is serving up peking duck, a famously celebratory dish with Beijing roots. Prepared five days in advance with a perfectly crisp crust, this dish guarantees a positive start to the year of the dog.

 DRINK

To Feb. 18: Union Pinewood Derby

Union Craft Brewing, 1700 Union Ave. 12-5 p.m. $5-10. 410-467-0290.

This Sunday, put your cub, boy, and Eagle scout merit badges to the test and head to Union Craft Brewing to compete in an old-fashioned pinewood derby. Yes, we’re talking about the wooden toy race cars that prevailed in the ’50s, so ride this wave of nostalgia and grab a build kit, make a racer, and run it down their 40-foot derby track. Racers can design their cars however they want—shaped like a beer bottle, sporting the Maryland flag, or mirroring the Batman mobile—and compete to win a trophy and a can of every 2018 special release beer. If you’d rather watch the four-wheeled waggery from the sidelines, grab a few Duckpins and soak up the suds with signature wood-fired pies by Well Crafted Pizza.

 SEE

Feb. 17: Baltimore’s Legends & Legacies Jubilee

Frederick Douglass-Isaac Myers Maritime Park and Museum, 1417 Thames St. 12-4 p.m. Free. 410-685-0295.

This week, Governor Larry Hogan officially proclaimed 2018 as the “Year of Frederick Douglass,” a fitting move since the father of the civil rights movement turned 200 this year. His birthday celebration continues this Saturday at Baltimore’s Legends & Legacies Jubilee, where visitors can check out interactive exhibits from local museums, sample eats from Popsations and Connie’s Chicken and Waffles, and get an up-close look at the new Frederick Douglass wax figure. Another local legend, Baltimore’s own Davon Fleming, who stole our hearts during his time on NBC’s The Voice, will host a singing competition for any brave challengers.

 HEAR

Feb. 16: Classical Music for People with Short Attention Spans

WTMD, 1 Olympic Pl., Towson. 8-10:30 p.m. $12-15. 410-704-8938.

If you get antsy and bored during a 2-hour classical music program, don’t worry, you’re not alone. Classical Revolution Baltimore, a collective of musicians that performs classical music in non-traditional spaces, is pairing up with WTMD to present a program that’s perfect for people with short attention spans. In this “Cliffs Notes of Classical Music,” hear the most notable parts of well-known classical pieces (think Mozart’s “Lacrimosa” and Beethoven’s “Symphony No. 7”) featuring performances from local artists Pique Collective, Outcalls, and Dominic Shodekeh Talifero. If you can’t make the performance, tune into the live broadcast on 89.7 to hear this one-of-a-kind mix of classical and contemporary ensembles.

 DO

Feb. 16-17: Frozen Harbor Music Festival

Locations & times vary. $20-120. 443-579-7766.

We might be weeks away from warm weather and music festival season, but we can always count on the Frozen Harbor Music Festival to start the party early. With a forecast of cloudy skies, rain, and snow on Saturday, the harbor will indeed be frozen while this 2-day festival hosts 160 acts across 10 stages downtown. Build an itinerary, map out your weekend, and hop from venue to venue to catch local and national artists, including big names like Keller Williams and George Clinton and Maryland favorites like Jimmie’s Chicken Shack and Sam Grow. 

So what happens when David ties Goliath? In this case, the two come together to make great beer.

Every year, in addition to our editorial winners in our “Best of Baltimore” issue, Baltimore magazine gives readers the chance to vote on their favorite local businesses. This year, in the Best Brewery category, two-man startup Goonda Beersmiths tied with five-year-old mainstay Union Craft Brewing.

“We were blown away since it’s just the two of us,” says Goonda co-founder Tim Scouten about he and his partner Rahul Cherian. “I joked that Union has more salespeople than we have employees, so it’s just really cool and humbling to be in the same breath as those guys.”

For Union co-founder Jon Zerivitz, the readers’ poll honor came at a perfect time when the brewery was already thinking about who they’d want to collaborate with for Baltimore Beer Week. Goonda, which contract brews out of Peabody Heights in Waverly, was already on the short list.

“Within a couple of hours of seeing the results, I reached out to Tim to see if he wanted to do something. It was a no-brainer,” Zerivitz says. “For us, it’s all about whose beer do we respect, who we get along with, and what will lead to a successful beer at the end of the day.”

Scouten sat at a picnic table with Union head brewer Kevin Blodger to spitball some ideas. They threw out some unique concepts like a dry-hopped English stout, but they ultimately decided to go with what Goonda has become known for: the double IPA. 

“Union has access to some crazy hops that we just don’t and we were able to build a great base beer,” Scouten says. “Collaborations are always a risk because you don’t know other systems quite as well. It’s like cooking in someone else’s kitchen.”

But both parties are happy with the end result—Extra! Extra! a triple dry-hopped, double IPA packed with the distinct smells and flavors of Idaho 7 and Citra hops. The can, which comes in four-packs, pays homage to the journalism world both in name and graphic design.

“We were initially going to call it readers’ choice, but when I thought about all the double and triple elements, this name made sense,” Zerivitz explains, “Plus I could play with layout, headlines, and really tell the story of how it came to be.”

Beer lovers can try it for themselves this Friday at Union Craft Brewing’s Baltimore Beer Week kick-off event benefitting the Station North Tool Library. The carnival-themed affair will feature games and installations created by the tool library, funnel cake and carnival food from Center Cut Doughnuts and Clavel, live music from Rufus Roundtree and Da B’More Brass Factory, and the chance to try two other collaboration beers (with Oliver Brewing and Stillwater Artisanal).

“This really has been doubly amazing for us,” says Scouten, who says Goonda is in the very early process of finding a permanent home. “We got a bit of hype and we got to brew beer with Union. It’s been the best experience.”

Stillwater
Artisanal Ales

CELLAR DOOR

ABV: 6.60%

This full-bodied Saison/farmhouse ale was, unexpectedly, a really great pairing with the crabs. The sweeter, tangerine flavor was a nice complement to the Old Bay spices but there was also an earthy, malty flavor on the backend that cleansed our palate, readying us for our next bite of lump meat.

Millstone Cellars

HOPVINE

ABV: 8.0%

Though it isn’t the first beverage you think to pair with crabs, we wanted to give cider a try. Hopvine—with its flavors of lemon and York Imperial apple—was overwhelmingly tart compared to its opponents. While it didn’t have the ideal body for crabmeat, it paired nicely with our sides of watermelon and sweet corn.

Full Tilt Brewing

CAMDEN CREAM

ABV: 4.8%

This was an extremely mellow beer that hit all the notes very subtly—a bit of sweet corn flavor, a touch of bitterness, and the mild cream made for a very sessionable drink. The subtlety was a nice backdrop for the spicy seasoning and mustard, as well as the bold sweetness of the meat.

Flying Dog Brewery

DEAD RISE OLD BAY SUMMER ALE

ABV: 5.6%

We admit that this newly released beer had a slight advantage, as its made with the famous crabby McCormick spice. But every characteristic made Dead Rise an ideal pairing for steamed crabs, including its wheat malts and citrus hop notes. Of course, the kicker was the aftertaste of subtle Old Bay spice.

Union Craft Brewing

ANTHEM

ABV: 5.0%

This golden ale gave Dead Rise a run for its money with its creamy texture and floral hops, which almost completely counteracted the seasoning on the hard shells. The smooth texture of the beer was an ideal complement to the hearty lump meat, and its easy-drinking would be nice for an all-day crab feast.

Heavy Seas Beer

RIPTIDE

ABV: 7.25%

This white IPA is technically a spring seasonal, but we thought its wheat style and citrus nose would work nicely. However, its overwhelmingly sweet and floral taste—from orange peel and coriander—became too much of a distraction. Goes to show that, while the beer you choose is an important factor, the crab should always be the star of the show.

How we tested

Captain James Crab House provided a dozen hard shells and we added sides of watermelon and sweet corn on the cob. The beer was mostly bottled (Union’s can wasn’t available yet, so that was from a growler) and poured into unmarked pint glasses—though the Dead Rise Old Bay Summer Ale and Hopvine cider were pretty distinguishable from the start. We cracked and sipped for about an hour, until the mosquitoes got the best of us!