Baying Hound Aleworks is the brainchild of native Washingtonian Paul Rinehart, who comes from a long line of chemists, brewers, and bootleggers. His maternal great grandfather was on the board of directors of Carlsberg in Denmark and his great-grandfather on his father’s side made moonshine during the 1920s. Fascinated with beer at an early age, he began his brewing career in his parents’ kitchen.
Rinehart studied French cooking at L’Academie de Cuisine. He spent a number of years in the restaurant industry, with a decade of web development in between. A return to cooking and catering a few years ago coincided with a foray into basement home brewing, and the rest is history. Rinehart’s culinary training gives him a unique insight when formulating beer recipes—he’s always thinking about food pairings and often lets his favorite foods inspire him.
The brewery is named in honor of Marmalade the bloodhound. When Paul was brewing at home, she was always there to lick up the malt. He had to watch out for her though, as she really enjoyed the leftover spent grain. Even though Marmalade passed away in December, she lives on in memory and her loud, melodic bay is immortalized as Paul’s cellphone ringtone. But we can’t forget her loving brother Bernie, also an inspiration and a constant companion. Bernie also has a bloodhound heritage but is mixed with Great Pyrenees and cocker spaniel. Bernie also has a nose for brewing but holds down the fort at home while Rinehart is at the brewery.