Press Release: In the land of national chains, Barley Mow Brewing Company owners Jay and Colleen Dingman have teamed up with local chefs Allan and Ashley Fernandez from Out of the Pot catering to bring an upscale craft kitchen to the heart of Pinellas County. Opening with 18 taps of all Barley Mow Brewing Co. beers, this fusion of gastropub and brewery will be featuring unique, seasonal and beer infused dishes, one-off chef inspired brews and craft cocktails. All of this in the warm and inviting atmosphere that the Barley Mow Brewing Company is known for. From Bulgogi tacos and Roasted Cauliflower Grilled Cheese to fried olives and handmade ice cream sandwiches, The Raven promises to tantalize one’s taste buds while being authentic to its local audience.

Soft opening date starts December 5th 4PM-10PM, this will include a limited menu.

The grand opening of The Raven will be on Friday December 16th.

For more information, visit TheRavenLargo.com

About Barley Mow Brewing Company
It all started with the desire to bring aggressive and interesting beers to the Tampa Bay area. Jay and Colleen Dingman set out to create an atmosphere that was friendly, communal and open to all. “It’s all about great beer for everyone” Said Colleen Dingman. This husband and wife team opened in Largo, FL, noticing the lack of a local brewery in a very large populated area that was primed for a boom. With the love of art, folklore and literature they set out to make brands that were a little darker and enticing rather than focus on the Florida Sunshine or coast. “This opens our brands up to have a life and story of their own and be larger than a geographical or regional area, it also has helped set us apart amongst the growing craft beer scene in FL”, said owner Jay Dingman.

-The Barley Mow Brewing Company, “the work horse brewery of Tampa Bay” was founded by Jay and Colleen Dingman. Barley Mow(Pronounced \ˈmō\ )Brewing Company, Tavern and Tasting room is located in downtown Largo, FL. in Pinellas County. They have a 2 BBL system in their tavern and a 30 BBL brewhouse, with a 3000 BBL fermentation capacity all in a 25,000 sq. foot production brewery and a new canning line.

“Our beers are brewed simply, with hard work and thoughtful ingredients by honest people who are sincerely and wholly dedicated to their craft. Simple. Honest. Craft.” – Jay Dingman Head Brewer/Owner