So everyone was pretty psyched when Flying Dog announced Dead Rise, their Old Bay-flavored beer. When it was released in May, we’d yet to have our first taste of Chesapeake crabs this year and so the mere thought of beer and Old Bay set the mouth to watering. And, if you’re trying to be a good locavore and you know Boh isn’t really local, it could be nice to have something actually made in Maryland for washing down your favorite crustaceans crusted with your favorite spice. Then physics, or chemistry, or some kind of science intervened. The idea of Old Bay beer is good, but it seems as if it is just not possible to do it right. Here’s why: What you want is a salty/spicy/tangy bite of something with Old Bay that you then wash away with something fizzy, cold, and refreshing. Dead Rise has this precisely backward. You take a sip and it tastes like a nice and delicious Flying Dog beer. Then, you are hit with an Old Bay aftertaste, causing you to want to take another sip of beer, and yet the same thing happens again. So, you gulp it down and then order another beer, of a different variety, maybe a Boh after all, to chase it. The scientific problem, then, is how do you give a beer an Old Bay foretaste?