We have featured Heavy Seas Brewing on "Where's Marty?" twice before. I have a ton of respect for owner Hugh Sisson. As I have previously written, him and his Dad really got "micro-brewery's" going, ...

Heavy Seas’ new 25 is a Barleywine-like English-inspired Strong Ale that harkens back to the brewer’s Clipper City roots. It was started with imported malts and hops and a special strain of highly ...

Baltimore-based Heavy Seas Beer Thursday announced it will brew Red Eyes, a recipe from Pravda Brewery in Ukraine with 100% of the profits from the beer and related merchandise sales being donated to ...

Maryland’s Heavy Seas Beer is now producing a line of vodka-based canned cocktails. The ready-to-drink cocktails are in limited distribution in Maryland, Virginia and Delaware, and are available for ...

Heavy Seas Beer has created a new unfiltered pilsner that will benefit the Baltimore Animal Rescue and Care Shelter.The beer, called Pooch Power, is part of the 15 Barrel Brewhouse. It will be ...

I am a very big fan of Hugh Sisson. Back in thee mid-'80s, he and his Dad ran a fine restaurant and pub in Fells Point called, Sisson's. They got legislation presented, and passed, that allowed ...

National Premium is once again brewing its beer in Maryland for the first time since 1996.The beer behind the iconic brand will now be brewed by Heavy Seas Brewing for the National Brewing Co.

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Baltimore’s Heavy Seas Alehouse opens its second location in Rosslyn today with brews making their way into everything from the food to the cocktails. Never miss a beat. Get our free daily newsletter.

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Heavy Seas Alehouse in Rosslyn (1501 Wilson Blvd) opened last week and welcomed big crowds immediately. General Manager Keith Kirkland said the restaurant has done more than $70,000 in business in ...