{"id":1,"date":"2017-09-06T13:51:10","date_gmt":"2017-09-06T13:51:10","guid":{"rendered":"http:\/\/fnpsites.net\/uncapped\/?p=1"},"modified":"2017-10-13T16:04:51","modified_gmt":"2017-10-13T16:04:51","slug":"hello-world","status":"publish","type":"post","link":"https:\/\/fnpsites.net\/uncapped\/2017\/09\/06\/hello-world\/","title":{"rendered":"Liquor to Beer, Never Fear"},"content":{"rendered":"

Distilleries and Breweries Team Up<\/strong><\/p>\n

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Four years ago, when Mark Lambert was still the CEO of a nuclear company, he had a heart attack. \u201cThat was my wake-up call,\u201d he said. \u201cI knew I needed to do something different.\u201d<\/p>\n

As the Mount Airy resident considered the road ahead, he looked to his past for inspiration \u2014 specifically, to his great grandfather \u201cBad\u201d Bill Tutt, a legendary Maryland moonshiner with eastern Kentucky roots \u2014 and the idea of Dragon Distillery was born.<\/p>\n

Soon after Lambert finally opened Dragon Distillery\u2019s doors to the public, Flying Dog Brewery CEO Jim Caruso, a passionate supporter of \u201call things local,\u201d came for a visit.<\/p>\n

Over samples, Caruso\u2019s exploratory mission organically led to a discussion of opportunity \u2014 was there an interest in collaborating?
\n\u201cI\u2019d love to,\u201d Lambert replied.<\/p>\n

Dragon Distillery and Flying Dog, both in Frederick, embarked on their partnership with the Dragon Dog Frederick Rye whiskey, which featured a rye mash with nine specialty rye grains. Though it was conceived as a one-off, it will make another appearance this year, thanks in large part to the positive response the initial run received.<\/p>\n

Ahead of that second generation of Dragon Dog, however, Flying Dog and the now 1-year-old distillery were hard at work on not one, but two parallel collaborations, which were scheduled to be released simultaneously in early September: Fear the Dragon, a spirit distilled from The Fear, which is Flying Dog\u2019s imperial pumpkin ale, and a limited release of The Fear aged in the same barrel used to age Fear the Dragon for 10 months\u2014a charred American white oak.
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\nIt was Flying Dog brewmaster Ben Clark who had the initial idea to distill their annual fall seasonal, which boasts a bold flavor profile of cinnamon, allspice and ginger, accented by approximately 600 pounds of pumpkin per 50 barrels and the rich hue of midnight wheat.<\/p>\n

\u201cYou can pretty much distill anything that will ferment,\u201d Clark said. \u201cThat\u2019s always been really interesting to me. Plus, it was great to see Mark in his element.\u201d<\/p><\/blockquote>\n

\u201cYou also get to see the precise methodology of brewers,\u201d Lambert said. \u201cDistillation is a lot more forgiving than brewing. If you screw up a batch of beer, you toss it. If you screw up a batch of spirits, well, you redistill it.\u201d<\/p>\n

But at the heart of their animated conversation of comparison was a clear message that goes beyond whatever final liquid you\u2019ll see in a glass\u2014it\u2019s about mutual respect and empowering the totality of Frederick\u2019s thriving craft beverage community to be successful. Not only has Flying Dog been a great experimental craft beverage partner, but, \u201cThey\u2019ve also been amazing in their support of us as we\u2019ve grown,\u201d Lambert said.<\/p>\n

This spirit of community seems to be contagious. \u201cThe industry here in Frederick is growing,\u201d said Monica Pearce, owner and cofounder of Tenth Ward Distilling Company in downtown Frederick. \u201cWe work to promote each other because there are more benefits to working together than competing against each other. Plus, it\u2019s a lot of fun.\u201d<\/p>\n

\"\"<\/p>\n

It\u2019s this attitude that inspired Tenth Ward to embark on a barrel project with its neighbor, Olde Mother Brewing, founded by Keith Marcoux and Nick Wilson.<\/p>\n

It started with a Tenth Ward apple jack barrel, which was later passed to Olde Mother for the aging of a plum saison, then a stout. That same barrel will now go back to Tenth Ward for reuse in the crafting of a \u201cstouted\u201d rye.<\/p>\n

\u201cCollaborating is about thinking outside the box, with the added bonus of getting to work with other small businesses in the area,\u201d Marcoux said.
\nIn addition, Tenth Ward has joined forces with Orchid Cellar Meadery and Winery in Middletown and Milkhouse Brewery at Stillpoint Farm in Mount Airy for a barrel-aging story told in three parts.<\/p>\n

First, Orchid Cellar mead was distilled into honeyjack, a honey-based spirit, at Tenth Ward and aged in a whiskey barrel for 11 months. That same barrel is now at Milkhouse for the aging of three beers: Goldie\u2019s Best, Dollyhyde farmhouse and Coppermine Creek dry stout.<\/p>\n

Again, for Pearce, it\u2019s about more than the final product. \u201cWe\u2019re improving and growing our communities, rather than focusing on ourselves.\u201d<\/p>\n

Back at Dragon Distillery, Fear the Dragon is ready for launch. But the barrel-aged version of Flying Dog\u2019s The Fear is still shrouded in oak and mystery, ahead of its early September release.<\/p>\n

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\nHaving drawn a few tastes off the barrel, however, Flying Dog\u2019s Clark hinted at what drinkers can expect. \u201cYou definitely get that barrel character, and the spice notes have more depth.\u201d<\/p>\n

Those who miss out on the opportunity to sample it themselves need not despair, though. Other inspired, community-forward creations will follow.
\n\u201cWe\u2019ve got some things in the works,\u201d Clark teased. \u201cI\u2019m really excited for what may come in the future.\u201d<\/p>\n

To try Fear the Dragon and The Fear, visit Dragon Distillery or Flying Dog while supplies last.
\nFollow Tenth Ward Distilling on Facebook for info about an event celebrating their collaboration with Orchid Cellar Meadery and Milkhouse Brewery at Stillpoint Farm.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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