From beer and whiskey to wine and funky mushrooms, this week is a festive one in Baltimore. Here’s a look at what’s on tap:
Taste testing Baltimore Whiskey Company’s Epoch Rye, the first rye distilled in the city in more than 50 years
On a recent Wednesday, a couple dozen bottles of Epoch Rye are all lined up, freshly labeled, in the Baltimore Whiskey Company’s distillery, waiting to go out into the world. Three employees stand nearby labeling more.
While Union Collective’s opening is still a few months away, Baltimore Fishbowl got a tour this morning of the massive 138,000-square-foot complex at the southern edge of Medfield that will house Union Craft Brewing, an Earth Treks Climbing Center, the Baltimore Whiskey Company, the Charmery, Vent Coffee, Huckle’s hot sauce and Well Crafted Kitchen.
We’ll be checking back in at the space before the grand opening later this spring. For now, here are a few shots of what’s in the works. (Photos by J.M. Giordano.)
A spokesperson with the Baltimore City Fire Department on Monday acknowledged firefighters were sent to Blacksauce Kitchen after midnight Friday morning and returned after 4 a.m. when the fire had rekindled.
The creators of Well Crafted Pizza, the mobile 1949 Dodge truck that has a wood fire pizza oven built onto the back, are planning a less mobile brick-and-mortar kitchen in Union Collective.
The dry days are over at Hampden’s signature–and probably only–breakfast skillet spot, Chuck’s Trading Post. Tonight, the restaurant will celebrate its newfound freedom to serve alcohol by partnering up on a party with nearby Union Craft Brewing. “Prohibition Ends at Last!” a flyer reads, also listing some of the brews that will be on tap, including the Double Duckpin double IPA, the coffee-infused Pajama Pants oatmeal stout and others.
From breakfast through evening cocktails, Baltimore restaurants have you covered this week. It’s a fun one. Here’s a look at what’s happening in and around town:
The Los Angeles-based Pabst Brewing Company announced yesterday that it is going to milk the National Bohemian cow until it is dry, i.e. it is releasing the first new Natty Boh beer in 30 years.
After two-plus years of patiently aging in barrels in Remington, the Baltimore Whiskey Company’s Epoch Rye is set to finally debut next Saturday.