![]() ![]() 7., Weston said.) They will also be sold exclusively in Maryland, on draft and in a holiday 12-pack. In a large bowl with a hand mixer or the bowl of a stand mixer fit with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 4 minutes. (An official launch party is scheduled at the brewery for Nov. ![]() The beers - whose packaging includes the bakery’s classic, red-and-white grid design - will debut at the brewery on Nov. Next, add the vanilla extract and beat into the sugar mixture. Next, add one egg at a time mixing well in between each addition. No actual cookies were used in the production of the beers, Weston said. Cream together the butter, granulated sugar and brown sugar with a hand mixer in a large mixing bowl until light and fluffy. All beers were made to also be paired with the cookies that inspired the recipe, according to Erin Weston, director of communications for Flying Dog. Less than 11 months later, Frederick’s Flying Dog Brewery has announced its own collaboration with another Baltimore cookie institution, Otterbein’s Bakery.įour types of beer resulted from the partnership: Imperial Hefeweizen (inspired by Otterbein’s sugar cookies), Oatmeal Raisin Stout (inspired by Otterbein’s oatmeal raisin cookies), Oak-Aged Hazelnut Scotch Ale (inspired by Otterbein’s ginger cookies) and Roasted Peanut Brown Ale (inspired by Otterbein’s chocolate chip cookies). In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the browned butter and both sugars until light and fluffy, about 3 minutes. Last year, Baltimore beer drinkers were introduced to Full Tilt Brewing’s Berger Cookie Chocolate Stout. Line two large baking sheets with parchment paper set aside. ![]() Baltimore Sun eNewspaper Home Page Close Menu ![]()
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