Interview with Brewing Team of Baying Hound Aleworks – Part I: Paul Rinehart

Upon walking into the 1,350 square foot warehouse in Rockville Maryland, I began to get the idea of what a nano-brewery looks like. It was small, but not cramped. I walked in just as Rory Clark, Quality Control Specialist, and his friend Lance were testing the gravity of one of their beers. I was excited to meet Paul Rinehart and Lindsey Miller, head brewers of Baying Hound Aleworks. As new as this team is to the industry, they have already been interviewed by the Brewer’s Association, Mid-Atlantic Brewing News, The Washington Post, and Beer Connoisseur. Baying Hound started operations in July of 2010, but wasn’t officially open until November 2010. The brewery is named in honor of Paul’s late bloodhound, Marmalade. All the beers are bottle-conditioned and capped by hand. They produce about two barrels per week, which amounts to about 30 cases of 22 ounce bottles. Within the next month, they should be expanding beyond their pale ale and porter by adding an India Brown Ale, IPA, and Lindsey’s masterpiece, Angel’s Nectar Chamomile Wheat. I had an absolute blast hanging out with everyone. Here’s how Part I of our Q and A session went:

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