Flying Dog Fine Tunes Snake Dog IPA for 20th Anniversary, Names New Brewmaster
FREDERICK, MD – For 20 years, it’s “snaked down the throat like a faithful friend.” (We couldn’t have said it better than Ralph Steadman’s dear wife Anna.)
The legacy of Flying Dog Brewery’s iconic Snake Dog IPA continues with a recipe that now includes Mosaic, Citra, Simcoe, Columbus and Warrior hops. The beer is available on draft and in 6-pack bottles in all markets where Flying Dog is sold. Twelve-pack cans will be on shelves in early May.
“The beauty of our craft is the ability to be nimble and evolve alongside the industry,” Flying Dog COO Matt Brophy said. “Some of these hop varieties weren’t even available a few years ago, let alone 20.”
With an evolution of the hop landscape, there’s been a shift from more earthy and pine flavor profiles to more citrus-forward character. Snake Dog now has layers of complex fruitiness with both lemony brightness and bold tropical fruit. Over two pounds of hops are used per barrel. “Wait until our accounting department hears about that,” Brophy said.
This evolution of Snake Dog was over a year and a half in the making, and one person critical to that development is Ben Clark, who was recently named brewmaster of Flying Dog.
“I could not be more impressed with Ben’s combination of technical abilities, creativity and sensory expertise,” Brophy, who remains Flying Dog’s chief operating officer, said. “I’m thrilled for this next step.”
Clark has been integral to Flying Dog’s groundbreaking Brewhouse Rarities program, where anyone on staff can pitch a beer concept for consideration, and recipes for Dead Rise OLD BAY Summer Ale, Fever Dream Mango Habanero IPA, Tropical Bitch Belgian IPA and the forthcoming Summer Rental Radler. He began homebrewing in 2004 as a challenge from his grandfather (a winemaker who couldn’t brew a decent batch of beer.) He left the corporate world for the Siebel Institute, joined Flying Dog in 2006 and worked up the ranks to head brewer in a mere four years.
“The hybrid of creativity and technical skill is what keeps me going,” Clark said. “The industry has grown quite a bit during my tenure here, and our unwavering commitment to innovative and quality craft beer is a legacy I look forward to continuing.”
