Flying Dog Dead Rise OLD BAY Summer Ale Returns for 2nd Year w/Expanded Distribution

From Flying Dog:

Frederick, MD – Flying Dog Brewery’s smash success – Dead Rise OLD BAY® Summer Ale

– is back by (extremely) popular demand. The beer will premiere at Oriole Park at

Camden Yards for opening day on Friday, April 10 and will be available throughout the

East Coast through the end of September.

Brewed last year to commemorate the 75th anniversary of the iconic Maryland

seasoning, demand for the beer exceeded everyone’s expectations, a benefit for both

Flying Dog and the watermen of the Chesapeake Bay.

Last year, over $10,000 from proceeds of Dead Rise were awarded to the True Blue

Program, which advocates on behalf of the Maryland Blue Crab industry and the 5,500

watermen working the Chesapeake Bay.

Now in its fifth year, the True Blue program created a $7 million increase in business for

local crabbers in its first year alone through a restaurant certification and consumer

awareness program.

“True Blue assists all aspects of the crabbing industry,” Steve Vilnit, director of fisheries

marketing for the Maryland Department of Natural Resources and head of the True Blue

program said. “In addition to a decrease in the number of commercial crabbers, the

number of crab processors has dropped by over 70 percent since the 1950s. These

picking and packaging houses are not only critical to the crabbing industry, they’re

essential in preserving the history and tradition of the Chesapeake Bay.”

Proceeds from this year’s Dead Rise OLD BAY Summer Ale release will again benefit True

Blue. And Flying Dog plans to expand distribution of Dead Rise to the entire state of

Virginia, Pennsylvania, Delaware, New Jersey, New York, Ohio, West Virginia and North

Carolina, along with export to the United Kingdom. In 2014, the beer was available in

Maryland, Washington, DC and Northern Virginia.

“In 25 years, we’ve never seen more demand for a craft beer, even before it was

released,” Flying Dog CMO Ben Savage said. “To be able to send the beer to new

markets, which have healthy amounts of Maryland pride, is really exciting.”  

At the beginning of 2014, Flying Dog’s brewers worked with the flavor experts at OLD

BAY for over 6 months to develop the recipe for Dead Rise, which subtly highlights the

seasonings indelible character with delicate citrus flavors and a clean finish.

“The recipe for 2015’s Dead Rise is unchanged, but we do have a special project planned

for this later year,” Flying Dog Brewmaster and COO Matt Brophy said.

Using the new-to-market OLD BAY Hot Seasoning, Brophy and team plan to release a

Double Dead Rise version of the beer in July. It will be exclusively available in Flying

Dog’s brewery tasting room in Frederick.

“The original recipe for Dead Rise is all about balance between the seasoning we all

know and love and refreshing citrus,” Brophy said. “It will be fun to play around with

ramping up the OLD BAY.”

Also new this year is Dead Rise Restaurant Week, planned for mid-June, where this

year’s Baltimore chefs featured in the Dead Rise OLD BAY Cookbook will serve their

cookbook contributions all week long. Details on Dead Rise Restaurant Week will be

released in mid-May.

With 100% of proceeds benefitting True Blue, this year’s Dead Rise OLD BAY Cookbook

includes:

Aggio: Maryland Blue Crab Stew


Alewife: Dead Rise OLD BAY Caramel Popcorn


Cunningham’s: OLD BAY Panisse Fries with Yogurt


Dooby’s: Somerset Street Dumplings with Sweet Soy-Ginger Sauce

Family Meal: Grilled Barren Island Oysters with Bacon Jam and OLD BAY Cheddar

Glaçage


Fleet Street Kitchen: Chilled Corn Soup with Dead Rise-Poached Shrimp and

Zucchini Salad


Gertrude’s: Crispy Rockfish Tacos with Lime-Jicama Slaw and Avocado Cream


Joe Squared: Crab and Beer Risotto with Lemon and OLD BAY-Glazed Scallops


Ouzo Bay: Mint-Scented OLD BAY Glazed Chicken with Caramelized Brussels and

Onions


Ryleigh’s Oyster: OLD BAY-Grilled Oysters with Dead Rise Tomato Butter


Sláinte Irish Pub: Dead Rise Beer and Cheddar Soup


Ten Ten American Bistro: Pan-Seared Rockfish with OLD BAY Spaetzle


Waterfront Kitchen: Chesapeake Chicken and Waffles


Wit & Wisdom: Crispy Chesapeake Oysters with Braised Cabbage and Dead Rise

Sabayon

The Dead Rise Cookbook will be available on April 15 on Flying Dog’s website and at the

brewery gift shop.

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