Summer is finally here in Boston. To help celebrate sunshine and warmer weather, the team at Ben & Jerry’s Ice Cream stopped by yesterday’s Open House at the brewery to sample some great beer and ice cream combinations we came up with together.
Beer and ice cream are right up there as two of my absolute favorite things. So, what could be better than a combination of the two? And, whether for a pint of beer or for a pint of ice cream, we are both passionate about using the best ingredients to create a classic combination or a new innovative style, so we had to create a perfect pairing! ► Read More
The Boston Marathon has been a cherished tradition in our hometown for more than 100 years. It is a unique athletic event. There is no winning or losing team. It is open to athletes from all countries, backgrounds genders and beliefs. Hundreds of thousands of greater Bostonians line the race route to cheer for the commitment and stamina of all the runners. It is also a celebration of the city of Boston, personal achievement and communal philanthropy.
Samuel Adams is a proud sponsor of the Boston Marathon. The race is a part of what it means to be a Bostonian and the holiday, Patriot’s Day, is a uniquely Massachusetts holiday which holds special meaning for us as Americans, Massachusetts residents, brewers of Samuel Adams and me personally. Patriot’s Day commemorates the beginning of the American Revolution led by Samuel Adams our namesake, a defender of liberty and revolutionary leader. It was also on this holiday in 1985 that I first delivered Samuel Adams to bars throughout Boston from my station wagon. I have always thought of Patriots Day as our holiday here at The Boston Beer Company.
Last week, however, we witnessed a series of tragic events and loss of human life. We were heartbroken by the human tragedies that unfolded throughout the week. Our thoughts and prayers go to the victims and families of those affected by Monday’s tragedy and during the pursuit and capture of two suspects Thursday and Friday. On Marathon Monday, nearly 70 of our Boston Beer team joined the ranks as runners and worked at events along the race course, and we are grateful that everyone from our team made it home safe and sound. Late on Friday, we raised a pint in thanks to all the first responders, medical staff, law enforcement officers and other agencies for the incredible teamwork displayed throughout the week. We all felt safer because of their efforts and the capture of the second suspect. It was a little over a mile from my house. My family and I slept well that night because of their efforts.
Now it’s time to heal and rebuild.
We feel a responsibility to help victims and support recovery efforts in our hometown. A day after the race, we announced that we will donate all profits from our limited release beer, Boston 26.2 Brew, brewed specially for the 2013 Boston Marathon and served at bars and restaurants along the race course and in Boston. We will also be contributing the donations we receive from visitors to our Boston Brewery for the month of April.
Those donations will go to The Greg Hill Foundation, which was established in June of 2010 with the purpose of responding to the immediate needs of local families that have been touched by tragedy. Greg and the Foundation are focused on helping the victims of the Marathon tragedy and have already provided financial support to nine families, who lost loved ones last week and to several other victims who are in the hospital. 100% of all donations from the Foundation go to help those in need. The restaurant and bar community have also joined with the Foundation, with more than 75 bars and restaurants contributing a portion of their profits from sales last week. I am proud to serve these small businesses as our customers and proud of how our industry has reacted to the needs of our community.
We’ve also heard from a number of friends from around the country, and from as far away as Japan – bar and restaurant owners, wholesalers and other brewers – who are holding fundraisers and providing donations to The Greg Hill Foundation, and ultimately the victims and their families.
Be sure to check back below as we’ll be providing a list of fundraising events around the country so that our drinkers who want to participate in their areas can do so.
To everyone who is sending their generous support and kind words, we thank you.
Cheers,
Jim
UPDATES:
Boston, MA:
MJ O’Conner’s (27 Columbus Ave., Boston) is hosting a fundraising event on Thursday (4/22) for the 100 Club, which provides financial support to families of fallen heroes in Massachusetts. For more information and tickets, click here.
Houston, TX
The Railyard will be running a fundraiser between now and May 28th with the proceeds going to Greg Hill Foundation. They will also be matching the amount they raise.
Lakewood, OH
Join World of Beer in Lakewood on Saturday, May 18th as we takeover 13 taps with a portion of every Samuel Adams purchased going towards the Greg Hill Foundation.
Boston, New York City, Miami:
5 Napkin Burger in Boston are donating a portion of proceeds from Boston 26.2 Brew sales to the ONE fund. At their other 5 locations in NYC & Miami they are donating proceeds from Boston Lager sales.
Chicago, IL:
Tap House Grill (5 Chicagoland stores) is promoting Sam Adams Lager drafts for $2 on Thurs (4/26/2013). $1 from each draft sold will go to the Greg Hill Foundation.
West Chester, PA:
Landmark Americana will be hosting Samuel Adams for a tap takeover on Friday (4/26) and will be accepting donations for The Greg Hill Foundation during the takeover.
La Grange, IL:
LaGrange shoe store The Runners Soul hosted a solidarity run for Boston on Monday (4/22) and ended up at Palmer Place where $1.17 pints of Samuel Adams Boston Lager and Summer Ale were served to show support for the 117th Boston Marathon.
Beltsville, MD:
Old Line Wine & Spirits Bistro is hosting a special Samuel Adams beer dinner on May 2 with proceeds going to the victims of the Boston Marathon bombing. Menu and ticket information can be found here.
Palatine, IL:
Durtie Nellies will be hosting a charity fundraising event on May 2 featuring Samuel Adams products and a variety of raffle items.
Columbia, SC:
Liberty Tap Room will be donating a portion of the proceeds from a special beer dinner to the Greg Hill Foundation. Call The Liberty Tap Room ((803) 461-4677) for more details and reserve your spot.
Durham, NC:
Tyler’s Restaurant and Taproom (Durham location) is hosting a fundraising event on May 16 that will include a Pint Night featuring Boston Lager with a special menu with food and beer pairings with a portion of the proceeds being donated to the Greg Hill Foundation.
Craft brewers have debated putting beer in bottles vs. cans for years. On one side of the aisle, you have purists who think that cans are meant to carry mass domestic beer. On the other side, brewers who see the benefits – a can is lighter weight, blocks out sunlight and enables you to take beer places where glass bottles aren’t allowed. There’s even a website dedicated to “news and reviews for the canned beer revolution.”
I’m the first one to admit that I’ve been a purist about putting Sam Adams in a can. I wasn’t convinced that the beer would taste as good as it does from a bottle. I had flavor concerns based on my own experiences.
The debate has moved from brewers to our drinkers, and we threw wood on the fire a few weeks ago when word got out that we’ve decided to put Boston Lager in cans. We saw comments posted to beer forums, mainly from craft beer drinkers who welcome the change. The feedback on Facebook was mixed and fans repeatedly asked the same question: why?
So I thought I’d take this opportunity to address some of those concerns and explain why we’re making a change.
Why now?
My friends, Dale Katechis and Marty Jones at Oskar Blues, pioneered the process of canning craft beers, and I’m grateful for their early ingenuity. They took a chance when many brewers, including myself, stuck to using good ole’ glass bottles. Over the years, as can technologies continued to improve, more and more craft brewers decided to offer their beer in cans.
I knew that when I took this leap of faith, I wanted to do it in a way that would be true to Sam Adams. So two years ago we put together a team including our brewers and an industrial design firm to see if there was any way to improve the standard beverage can for the taste of a full flavored beer like Samuel Adams Boston Lager.
To me, the standard beverage can is sort of like the standard pint glass. It works just fine and is familiar and reliable. But, as the generic option, it may not be the best choice for a more flavorful beer. Eventually, we brought in sensory experts to validate our new can design. The goal: to develop a new can design that would give our drinkers the best tasting Sam Adams in a can. The result of several years of research and testing is a new design, which we’re calling the Sam Can.
What’s the benefit of a can?
Ask any craft brewer that puts their beer in cans and they’ll tell you the same thing. First and foremost, you can take cans to places where bottles can’t go like the beach, hiking, golfing, boating and BBQs. Cans also protect the liquid from sunlight and oxidation which can compromise the flavor of the beer.
What’s different about this can?
The new can design aims to provide a drinking experience that is a little closer to the taste and comfort of drinking beer from a glass. What you’ll notice:
The larger, wider lid helps open your mouth allowing for more air flow during the drinking experience.
The can opening is located slightly farther away from the edge of the lid, placing it closer to the drinker’s nose to help accentuate the hop aromas.
The hourglass ridge creates turbulence (like our patented Perfect Pint glass) which “pushes flavor out of the beer” and the extended lip places the beer at the front of your palate to maximize enjoyment of the sweetness from the malt.
The larger, wider lid helps open your mouth allowing for more air flow during the drinking experience.
All of these aspects of the new can work in concert to allow more airflow – and most importantly aroma – which enhances the flavor of the beer (have you ever tried tasting food when you’re stuffed up and can’t smell it?).
Our new can design required a million dollar investment in special equipment tooling along with time, research and testing. We think that the difference will be a subtle but noticeably better drinking experience than the standard beverage can. The Sam Can Is probably less of an improvement over the standard beverage can then our Perfect Pint glass is over the standard pint glass. It may seem a little crazy to make that kind of investment, but we felt the small improvement in the drinking experience was worth the expense. We make decisions based on the beer, not on the bottom line.
Why are so many people down on cans?
There are a lot of myths out there about putting craft beer in cans. We’re not the only ones that have faced it. Other brewers, like our neighbor down the street, Harpoon Brewery, also took to their blog and ably addressed some of the top myths that drinkers raised when they announced they were installing a canning line.
But at the end of the day, the choice is up to you and your personal preference. And as brewers, we work hard to bring you options. Don’t get me wrong, if I had the choice, I’d always opt for drinking craft beer out of a glass. But sometimes that isn’t an option – like when you’re backpacking, playing golf, or on a boat. For those occasions, the Sam Can is an option.
When will we see the new can?
We’re currently in the process of installing a new canning and hope to conduct a test run within the next couple of weeks. If all goes well, the plan is to release Boston Lager and Summer Ale in cans early this summer. Our fingers are crossed.
With one of the most revered and challenging races in the world quickly approaching, we’re happy to announce that we are brewing our Samuel Adams Boston 26.2 Brew again this year to celebrate the running of the 117thBoston Marathon®.
The beer is going to be available EXCLUSIVELY at official race-related events, as well as at the following bars and restaurants along the Marathon route and in the Greater-Boston Area (see up-to-date list below).
For those curious (or need a reminder from last year) of what Boston 26.2 Brew tastes like… it’s a Gose style which dates back to the year 700. Boston 26.2 Brew offers a lighter body with a slightly lower alcohol level (4.5% ABV) than many of our other styles – it turned out to be the perfect compliment for the record heat we experienced in 2012! In terms of flavor, drinkers enjoy light cereal notes from malted and unmalted wheat, rounded out by a spicy, peppery character with a soft mineral quality from a touch of salt. The result is an unusual and delicate brew that is full of flavors to discover… and worth crossing the finish line for.
Where Boston 26.2 Brew is being poured:
5 NAPKIN BURGER – 111 HUNTINGTON AVE, BOSTON MA
ANTHEM – 101 S MARKET ST, BOSTON MA
ATLANTIC BEER GARDEN – 146 NORTHERN AVE, BOSTON MA
ATLANTIC FISH CO – 761 BOYLSTON ST, BOSTON MA
BEANTOWN PUB – 100 TREMONT ST, BOSTON MA
BERTUCCIS BRICK OVEN PIZZERIA (Boston) – 22 MERCHANTS ROW, BOSTON MA
BERTUCCIS BRICK OVEN PIZZERIA (Newton) – 275 CENTRE ST, NEWTON MA
BILLS HOUSE OF PIZZA – 753 BEACON ST, NEWTON CENTER MA
BILLS PIZZA – 14 MAIN ST, HOPKINTON MA
BOSTON PARK PLAZA HOTEL & TOWERS – 64 ARLINGTON ST, BOSTON MA
BRITISH BEER COMPANY (Framingham) – 120 WORCESTER RD, FRAMINGHAM MA
BRITISH BEER COMPANY (East Walpole) – 85 PROVIDENCE HWY, EAST WALPOLE MA
BUKOWSKI TAVERN – 1281 CAMBRIDGE ST, CAMBRIDGE MA
BUKOWSKIS – 50 DALTON ST, BOSTON MA
BULL FINCH PUB CHEERS BOSTON – 84 BEACON ST, BOSTON MA
CACTUS CLUB – 939 BOYLSTON ST, BOSTON MA
CAMBRIDGE COMMON – 1667 MASSACHUSETTS AVE, CAMBRIDGE MA
CHEERS OF BOSTON – 29 QUINCY MARKET BLDG, BOSTON MA
CHRISTOPHERS – 1920 MASSACHUSETTS AVE, CAMBRIDGE MA
CIGAR MASTERS – 745 BOYLSTON ST, BOSTON MA
CITY SIDE AT THE CIRCLE – 1960 BEACON ST, BRIGHTON MA
COLELLAS SUPERMARKET – 61 MAIN ST, HOPKINTON MA
CONOR LARKINS GRILL – 329 HUNTINGTON AVE, BOSTON MA
CORNELLS CLUB – 229 HAYDEN ROWE ST, HOPKINTON MA
CORNER PUB – 1 WUNION ST, ASHLAND MA
CORNWALLS – 654 BEACON ST, BOSTON MA
DANTES ART BAR – 5 CAMBRIDGE PKWY STE B, CAMBRIDGE MA
DILLONS – 951 BOYLSTON ST, BOSTON MA
DOYLES – 3484 WASHINGTON ST, JAMAICA PLAIN MA
DUBLINER PUB – 2046 MASSACHUSETTS AVE, CAMBRIDGE MA
E CARBONI S CAFE – 280 CEDAR ST, HOPKINTON MA
ELEPHANT & CASTLE – 161 DEVONSHIRE ST, BOSTON MA
FIVE HORSES TAVERN – 400 HIGHLAND AVE, SOMERVILLE MA
FOLEYS BACKSTREET GRILLE – 531 PEARL ST, STOUGHTON MA
GALWAY HOUSE – 710 CENTRE ST, JAMAICA PLAIN MA
HARVARD CLUB OF BOSTON – 374 COMMONWEALTH AVE, BOSTON MA
HOLIDAY INN # – 1200 BEACON ST, BROOKLINE MA
ITALIAN AMER MILFORD – 4 HAYWARD FLD, MILFORD MA
JACOB WIRTH – 33 STUART ST, BOSTON MA
JERRY REMYS SPORTS BAR – 1265 BOYLSTON ST, BOSTON MA
JIMMYS – 1653 BEACON ST, BROOKLINE MA
KITTY OSHEAS – 131 STATE ST, BOSTON MA
LENOX HOTEL – 61 EXETER ST, BOSTON MA
LUCCA BACKBAY – 116 HUNTINGTON AVE, BOSTON MA
M J OCONNORS – 27 COLUMBUS AVE, BOSTON MA
MAGGIANOS LITTLE ITALY #139 – 4 COLUMBUS AVE, BOSTON MA
MARRIOTT HOTELS & RESORTS # – 110 HUNTINGTON AVE, BOSTON MA
After a few months apart, we have reconnected with our friends Pennypackers Food Truck, a local Boston-area food truck, to create a taco that is infused with one of our beers.
To help start thinking of warmer days ahead, we handed the guys our spring seasonal Samuel Adams® Alpine Spring, an unfiltered lager with a balance of bright citrus & crisp maltiness. Pennypackers decided to match the citrus notes of this brew with braised pork with beans, cabbage, and cilantro for a wide-array of flavors all complimenting one another.
Given that not all Sam fans can get to Boston to enjoy these in person, Pennypackers once again was kind enough to pass along the recipe and simple cooking instructions for you to experiment and create your own. Looking for other taco recipes? Take a look here.
Cheers and enjoy!
Ancho and Beer Braised Pork Tacos with Drunken Beans, Beer Pickled Cabbage and Cilantro
Ingredients:
2 bottles of Samuel Adams® Alpine Spring
1 boneless pork butt
5 cloves garlic
2 fresh jalapeños
5 dried ancho chilies
2 dried pasilla chilies
1/2 cup diced onions
1/4 cup diced jalapeños
1/4 cup chopped garlic
1 teaspoon cumin
1 teaspoon paprika
3 cans black beans
1 bunch cilantro
1 head red cabbage, shredded
1 cup sugar
1 teaspoon salt
3 cups red wine vinegar
1 tablespoon mustard seeds
For the pork:
1.) Cut the pork butt into 2×2 inch chunks. Season and sear in a cast iron pan.
2.) Take ancho chilies and pasilla chilies and remove stem and seeds. Soak in beer for 30-45 minutes.
3.) After soaking, take chilies, garlic, jalapeños, and the stems from the bunch of cilantro, and put in a blender. Cover with the beer that the chilies were soaking in and purée.
4.) Put the pork in a Dutch oven or casserole dish and pour the puréed chili mixture over it. Cover with more beer. Put a cover on the cooking vessel or wrap with tin foil, and cook for 3 hours at 300 degrees, or until done.
5.) Remove from oven. Drain liquid off into another pot. Skim the fat off, and reduce liquid by half, or more. Meanwhile, shred pork, and put back in the oven, allowing crisping up top and around the edges, turning every few minutes.
6.) Take pork out; pour reduced braising liquid over and mix. Re-season if necessary.
For the drunken black beans:
1.) In a pot or cast iron skillet, sauté onions, garlic and jalapeño in a little oil or lard, for about 8-10 minutes. Add cumin and paprika and cook for another 2 minutes.
2.) Open 3 cans of black beans. Drain and rinse 2 of the cans, and add to pot with onions. Pour the third can in with all its liquid.
3.) Cover with beer (1-2 bottles) and simmer on low for about an hour, allowing liquid to reduce. Season with salt and pepper to preferred flavor.
For the cabbage:
1.) In a pot, put red wine vinegar, sugar, salt, mustard seed, and one bottle of beer. Bring to a boil.
2.) Put the cabbage in another pot. When liquid is boiling, pour over the cabbage and mix. Allow to cool.
A few weeks back we cozied up to the idea of cooking with hops. Now, as we head into the weekend, we wanted to share a few new recipes to try out, including our new fire-side favorites, Hops-Infused Churros with Hoppy Hot Chocolate, and our Alpine Spring Donut Ice Cream Sliders (full recipes below).
We teamed up with our friend, Chef David Burke who prepared these dishes inspired by Samuel Adams Alpine Spring, and infused with the “spice of beer” – hops. Alpine Spring’s Tettnang Tettnanger hops, a variety cultivated on 100-year-old vines in hop gardens at the foothills of the Alps, leave a lingering citrus note and a dry finish that cleanses the palate after each bite. When used as a cooking ingredient, hops can add surprising dimension to a recipe, much like in brewing. In Chef Burke’s brunch recipes, these hops add an unexpected yet welcome earthy, herbal note to the meal.Or, if you’d like to leave the cooking to a chef, you can try the Samuel Adams Alpine Spring Lobster Benedict with Hopped “Beer-naise” Sauce at David Burke restaurants in NYC, NJ, CT and Chicago this weekend only.
Samuel Adams Hops-Infused Churros with Hoppy Hot Chocolate (Recipe by Chef David Burke)
Our brewer, Jennifer tested out the recipes and notes that the Tettnang hops in the hot chocolate bring out wonderful citrus notes of orange and lemon found in the rich and creamy sweetness of the cocoa. And, since the churros are sweeter than Alpine Spring, they’ll bring out an elegant spicy and slightly piney character in the beer that’s perfectly contrasted by the beer’s crisp and refreshing finish.
Yields 8 servings
Samuel Adams Churros
Ingredients:
2 cups milk
½ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
6 tablespoons butter
1 teaspoon salt
1 cup all-purpose flour
3 large eggs
Method:
1.) Bring milk and hops to heat/scald (about 180°F). Steep for about 10-15 minutes, then strain.
2.) Take 1 cup of hops infused milk, butter, and salt. Bring to boil in a small saucepan over medium heat. Add flour, stir until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, let cool about 3 minutes.
3.) Add eggs one at a time, and stir until batter is smooth. Put mixture into a pastry bag fitted with a large open-star pastry tip.
4.) Set fryer temperature (or vegetable oil in a deep frying pan) to 330°F, hold pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen scissors.
5.) Fry 6-8 churros at a time, turning once, until golden brown. Transfer to paper towel to absorb extra grease.
6.) Roll in cinnamon sugar when still warm.
Samuel Adams Hoppy Hot Chocolate
Ingredients:
1 cup milk
3 cups heavy cream
½ cup water
¼ cup sugar
¼ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
1 cinnamon stick
1 vanilla bean
¼ teaspoon ground nutmeg
1 ¼ cups semi-sweet chocolate chips
Method:
1.) Bring milk, heavy cream, water, sugar, hops, cinnamon, vanilla bean, nutmeg to boil.
2.) Strain hot milk mixture over chocolate using a sieve. Blend well and serve in mugs.
Samuel Adams® Alpine Spring Donut Ice Cream Sliders (Recipe by Chef David Burke)
Jennifer’s take on the sliders is that the citrus notes from the Tettnang hops in Alpine Spring compliment the wonderful orange notes in the Tettnang hop-infused ice cream. The hints of sweetness from the honey malts also balance some of the roasted sweet character of the caramel sauce and donut, leaving a lingering sweet note on the palate.
Yields 5 large or 24 small servings
Samuel Adams Alpine Spring Donut
Ingredients:
2 eggs
2 oz. butter
3 oz. Samuel Adams Alpine Spring
¼ cup milk
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
Strawberry jam (for serving – see assembly below)
Pictured: Samuel Adams® Alpine Spring Donut Ice Cream Sliders
Method:
1) Melt butter and let cool a little (not hot). 2.) Sift flour, sugar, baking powder, and salt in a mixing bowl.
3.) In a separate bowl, whisk eggs, melted butter, and Samuel Adams Alpine Spring until well blended.
4.) Pour the liquid mixture into flour mixture, stir until just incorporated. NOTE: Do not over mix or dough will be tough.
5.) Set fryer temperature (or vegetable oil in a deep frying pan) to 375°F. Using an ice cream scoop, form donuts about a size of a golf ball. Fry until golden, about 2 minutes. Roll in cinnamon sugar, slice in half.
Samuel Adams Alpine Spring Orange Caramel Sauce
Ingredients:
2 cups sugar
½ cup water
½ cup heavy cream
Pinch salt
¾ cup Samuel Adams Alpine Spring
1 teaspoon orange blossom water (found in specialty markets)
Method:
1.) Combine sugar and water in a small high-sided saucepan. Without stirring, cook the mixture until dark amber in color.
2.) Reduce heat to low, carefully adding heavy cream into caramel (it may splash and form bubbles). Stir to combine.
3.) Remove pan from heat, add salt and Samuel Adams Alpine Spring
Samuel Adams Hops-Infused Ice Cream
Ingredients:
1 cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
4 cups milk
2 cups heavy cream
2 cups sugar
10 large egg yolks
Method:
1.) In a saucepan, bring milk to heat. When it simmers, add hops, steep about 15 minutes. Strain milk, squeeze out as much liquid as possible.
2.) Put milk, half of sugar (1 cup) back to sauce pan. Bring to heat, just about to boil.
3.) In a mixing bowl, whisk together the rest of sugar (1 cup) and egg yolks until they lighten in color. Pour milk mixture into eggs by adding small amounts gradually, until about 1/3 of milk mixture has been added.
4.) Pour the egg mixture back to the saucepan, over low heat. Cook, stir frequently, until mixture thickens slightly to coat the back of a spoon or rubber spatula. Remove from heat, add heavy cream. Mix well.
5.) Strain the mixture and put in a container, let cool before placing it into refrigerator (to avoid condensation on the lid). Cover and store in refrigerator for 4 – 8 hours, or overnight.
6.) Pour chilled ice cream mixture into an ice cream maker and process according to the manufacturer’s directions.
To Assemble:
1.) Place half a Samuel Adams Donut on a dish (base). Spread a layer of strawberry jam onto the open side of the donut.
2.) Place a scoop of Samuel Adams Hops-Infused Ice Cream on top.
3.) Using a small squeeze bottle, drizzle a layer of Samuel Adams Alpine Spring Orange Caramel Sauce and top with the other half of the Samuel Adams Donut.
4.) Enjoy your Samuel Adams Alpine Spring Donut Ice Cream Slider!
Valentine’s Day tends to be a wine-centric holiday, but pairing beer with Valentine’s Day favorites, such as chocolate, is a great way to take your relationship with craft beer to another level. In case you didn’t have a chance to try our holiday chocolate box, we have once again teamed up with our friends at San Francisco-based craft chocolate maker TCHO to offer a surprising combination that’s sure to satisfy the craft beer lover in your life: The “Love of Beer” Chocolate Box and Samuel Adams Boston Lager.
Beer and Wine Sommelier Gianni Cavicchi of the NYC Tour de France Restaurants put it best when he said, “Just as there’s someone for everyone, there’s a beer to perfectly pair with any food or dessert – it’s all about letting the flavor of one enhance the other.
Gianni and our Boston Brewery Manager Jennifer Glanville have a few pairing tricks-of-the-trade to share as you indulge with the Samuel Adams Boston Lager & TCHO 70% Dark Chocolate:
* It’s actually easier to pair chocolate with a balanced beer, like Samuel Adams Boston Lager, than with wine because sometimes the intensity of chocolate takes over the wine and the acidity in wine doesn’t balance.
* The carbonation of the beer cleanses your palate from the heavy finish of the chocolate leaving you ready for the next bite.
* The malt character and subtle Noble Hop bitterness of Samuel Adams Boston Lager bring out the rich, fudgy flavor and malty sweetness of TCHO’s “Chocolatey.”
Because tasting is always better than reading, and Valentine’s Day is just around the corner, you can order our Boston Lager Love of Beer Chocolate Box here… and don’t forget the six-pack of Boston Lager to share with that special someone on February 14th.
Want to learn more about chocolate and beer? Take a look at this short video featuring Jennifer and Brad Kintzer, chief chocolate maker at TCHO Chocolate:
As we’ve said many times before, “hops are to beer what grapes are to wine.” Their variety, origin, and nuances of flavor create the soul of the beer. For most beers, hops lend bitterness and not a lot more. That bitterness comes from the alpha acids of the hop. However, we select hops for the aromatic flavor qualities over their bittering value. Aroma hops, with their lower alpha acids, produce an array of complex flavors and aromas in our beers from citrus and fruit to pine and eucalyptus. If you love beer but don’t know much about hops, we recommend this great hop round-up from Draft Magazine.
With the thought of hops running through your head, we wanted to take this moment to let you know that our brewing team have come together with our friend Chef David Burke to develop an awesome hops-infused brunch inspired by our Alpine Spring seasonal brew. For those who have tasted this bright and citrusy unfiltered lager, you have experienced the Tettnang Tettnanger hops which are cultivated on 100-year-old vines in hop gardens at the foothills of the Alps.
After conversations back and forth and sampling food & beer pairings (tough job, we know), Chef David Burke came to us with this gem: Samuel Adams Alpine Spring Lobster Benedict with Hopped “Beer-naise” Sauce. The citrus notes and malty sweetness from Alpine Spring provided a perfect contrast to the rich buttery taste of the lobster and sauce. We also enjoyed how the Tettnang hops left a lingering citrus note on the palate and a clean, dry finish that cleansed our palate after each bite.
Hungry yet? Here’s the recipe to help get you started!
Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”
Recipe by Chef David Burke
Recipe makes 4 servings
Ingredients:
1 bottle Samuel Adams® Alpine Spring
1 cup champagne vinegar
1 shallot, chopped
4 sprigs tarragon
4 egg yolks
¼ oz. Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
4 sticks melted butter
4 English muffins
4 lobsters (1lb. each) cooked and meat removed
8 eggs
2 tablespoons white vinegar
1 tablespoons lemon juice
Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”
Salt to taste
Cooking Instructions:
In a stainless steel pot, reduce Alpine Spring, champagne vinegar, shallot, and 3 sprigs tarragon to ¼ of original volume, add hops and chill. This could be done one day in advance.
Once cold, add reduction to egg yolks. Whisk yolks over double boiler until eggs become thick, add lemon juice. Slowly whisk in melted butter until all is incorporated. Strain through fine strainer. Pick last sprig of tarragon and chop. Add tarragon to sauce, cover and keep warm.
Bring 4 qtrs. water to simmer with white vinegar and salt. Slowly crack eggs into water and poach to desired doneness. Toast English muffins and warm lobster meat while eggs are cooking.
To assemble, put split muffin on plate topped with half a lobster tail and egg on each half. Cover with sauce and serve.
However if you prefer to leave the cooking to a chef, you can head to a local David Burke restaurant during Saturday or Sunday brunch throughout the month of February to enjoy this great dish. David Burke restaurants can be found as followed:
This is it! After five months of football viewing with countless pints of Boston Lager enjoyed from coast to coast, we’re down to two teams. While we’re bummed not to have our hometown New England team back in the game this year, we’re certain we’ll find ourselves in front of the television watching all the commercials (and maybe some of the game) as we hang out with family and friends and enjoy a few Boston Lagers.
Our brewers have had a great time judging entries from Sam fans all over the country as part of our TOP THIS! Pizza Contest (you can see previous winners here). If you haven’t gotten in on the fun yet, be sure to submit your best pizza recipe here by midnight on February 3 for a chance to win a custom Samuel Adams grill.
And in honor of the big game on February 3, our friend and Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City has created a special New Orleans inspired pizza to pay tribute to the host city. Check it out below!
Bake time: 10-15 minutes depending on your oven and desired doneness
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – Find the recipe here
5 oz. (about 1/2 cup) your favorite pizza sauce
1 Tablespoon of your favorite Louisiana style hot sauce!
About 1/2 cup (2.5 oz.) diced yellow bell pepper
The New Orleans Big Game Pizza
About 1/2 cup (2.5 oz.) diced red onion
About 1 cup loosely packed (4 oz.) shredded whole milk mozzarella
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
6 leaves fresh basil sliced into fine strands
Extra virgin olive oil plus more for oiling your cookie sheet, pizza pan or screen plus more for drizzling on finished pizza
Cooking Instructions:
Mix pizza sauce and hot sauce. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Swirl on sauce mixture to about 1/2” from the border of crust.
In this order: evenly distribute mozzarella, then yellow pepper, then red onion all to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, add basil and a light drizzle of extra virgin olive oil. Let rest a few minutes, and then cut, serve and enjoy.
NOTE: The concept behind this pizza is based on the classic Italian Margherita pizza: tomato sauce (red) + mozzarella (white) + basil (green) = the colors of the Italian flag
The colors on the New Orleans Big Game pizza: red onion (purple) + basil (green) + yellow pepper (gold) = colors representative of New Orleans and Mardi Gras.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville: Boston Lager is a perfect pairing for this championship pizza. Complex and balanced – the sweetness of the tomato will bring out the brew’s caramel malt character. Slight floral and a sweet citrus notes from the Noble hops are perfectly contrasted by the tangy onion and herbal basil notes. The addition of hot sauce finishes this pairing with a little heat that is balanced by a complex and lingering finish.
January marks the beginning of another exciting year of brewing for Samuel Adams with many new releases scheduled, but perhaps none more exciting than the return of New Albion Ale! First brewed almost 40 years ago by Jack McAuliffe, a Navy veteran, this American Pale Ale was the product of Jack’s desire to replicate the quality, great tasting beers he had enjoyed while serving in Scotland and other parts of Europe.
Brewed solely with American Cascade hops (why? Because that was all that was available to Jack at the time), New Albion Ale is a golden American Pale Ale that holds a distinct citrus hop note and subtle piney character. A delicious brew, it’s no wonder New Albion Ale inspired so many of the Pale Ales we drink today. In case you missed it, checkout the video from our brewing day with Jack back in July.
In 1976, Jack McAuliffe was quietly starting the American craft beer revolution when he opened the New Albion Brewing Company in a former agriculture warehouse in Sonoma, CA. Jack’s first brew, New Albion Ale, is the original “micro-brewed” beer that started it all. When he got started, no one was selling small-batch brewing equipment. So Jack (a skilled engineer who studied physics and became an engineer after his Navy days) built a three-level brew house of 55 gallon drums that utilized nature’s most accessible energy source: gravity. Jack would lug all the ingredients he needed up a ladder (including heavy bags of hops and malt) to the top level where he would start his brew. The entire brewing operation was homemade, including the copper tube cooler that Jack made and utilized gravity to move the brew through the different brewing vessels. Primary fermentation was in four open drums; which was kept in an air conditioned room. After five to seven days, the beer was racked into 55 gallon drums on their sides with little fermentation locks.
After the beer had settled (typically another week or two), Jack would hand-pump the beer into a ‘bottling tank’ where it sat before bottle filling and cap crowning, which as you guessed it, was done by hand. For the six years Jack was brewing, he remained close to his passion by creating a loft above the brewery floor for eating and sleeping.
Jim and Jack look through vintage New Albion artifacts.
As for the name New Albion, you have look back to the late 1500’s of British history for an answer. While exploring the west coast of North America on his ship (the Golden Hinde), Sir Francis Drake landed on what is believed to now be northern California. Drake claimed the land for England and named it Nova Albion. As Jack recalls the time in history, almost 300 years after Drake landed, an Englishman established the Albion Brewery in San Francisco (better known today as Bayview-Hunters Point) because of a strong water source found on-site. So when you look at your New Albion bottle or 6-pack carrier, you’ll notice the label (the original design to what Jack used) displays the Golden Hinde departing the now San Francisco Bay area.
Unfortunately like many start-ups in the late 70’s/early 80’s, Jack was forced to close New Albion in 1982 because he could not obtain the additional financing needed to expand his operation. The U.S. was in an economic downfall and the idea of lending money to a craft beer brewer (the first of his kind at that) was unspeakable. As Jack recalls it, banks just didn’t understand what he was doing… they couldn’t wrap their head around the idea of a small brewery. (My, how the times have changed…)
But this month marks the return of New Albion Ale and we’re excited to share this historic brew with you. We used the same malt, hop, and even the same yeast strain (thanks to University of California – Davis, who preserved Jack’s yeast strain profile) to recreate this brew to its original form. We hope you enjoy it (be sure to check out our Find a Sam page to help you find some near you), and when you’re enjoying remember that you are truly tasting a piece of craft beer history! Cheers!
New Albion Profile:
Style: American pale ale
Malt Varieties: Two-row pale malt blend
Hop Variety: American Cascade
IBUs: 30
Color: Deep golden / 9 SRM
Alcohol: 6.0% ABV
Yeast: New Albion ale yeast
First Brewed: 1976; rebrewed for the first time in 2012
Appearance: Deep gold
Aroma: Subtle malt character with the pleasant citrus-floral notes from Cascade hops
Flavor: Upfront cereal and malt notes with a spicy, fruity, and light pine character; clean but moderate bitterness
Mouth feel: Medium-bodied
Finish: Finishes with a little sweetness from the malt and a lingering citrus-orange, floral, and spicy hop flavor
Last week we celebrated the start of the football playoffs with one of our favorite pairings: pizza and Boston Lager! In addition to sharing some great recipes from our friend, Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City (you can view those recipes here), we also asked Sam drinkers to submit their best recipes in our TOP THIS! Pizza Contest.
Needless to say, we received some interesting suggestions for pizzas that paired great with our favorite beer, Boston Lager, and also represented the teams playing. A panel of our brewers sifted through the hundreds of submissions and chose their favorites. Among the winners, Brett C. of Indianapolis will be receiving a Samuel Adams football for his “Blue Cheese Stampede” pizza made with sweet marinara sauce, ground hamburger meat, pepperoni, ham, bacon bits, black olives, and a three cheese mixture of provolone, mozzarella, and blue cheese crumble. We hope the football helps ease the pain of his home team’s loss. Other winners include:
Timothy J. of Frederick, MD for a crab white pizza which includes pan seared jumbo lump crab meat, capers, sautéed red onions (which turn purple when heated), bacon and radicchio atop a traditional white pizza with ricotta, provolone and fresh mozzarella. And then a little olive oil drizzled on top with fresh garlic to finish it off.
Alicia I. of Centerville, OH for the “The Jungle” pizza which includes sausage (the prey of her hometown team), green bell peppers (greenery of the forest), mushrooms (jungle plants), orange bell peppers (orange stripes), black olives (black stripes).
Terry B. of Appleton, WI for the “Cheesehead Demise” pizza which includes beer (we’re using Boston Lager to test this one out), soaked grilled bratwurst, caramelized onions, sauerkraut and a cheese blend (mozzarella, provolone, cheddar).
Clarence W. of Waco, TX for “The Bum” pizza which includes smoked brisket, jalapeno sausage, BBQ sauce, pepperoni, pepper jack cheese.
Andie Maree G. of Pierre, SD for the “Big Ole” pizza which includes purple onions, eggplant, yellow peppers, mushrooms, venison sausage on a Minnesota helmet shaped crust with breadsticks as horns.
Darin L. of Shoreline, WA for the “The Puget Astounder” pizza which includes hot-smoked wild salmon, caramelized leeks, goat cheese, shaved parmesan, fresh dill, Sriracha-infused red sauce.
Patrick K. of Horseheads, NY for the “The Red Skins (potato) are Loaded” pizza which included red skin potatoes, sour cream, chives, bacon bits and cheddar cheese.
UPDATE! Week 2 winners include:
Angelina J. from Georgia for the “Fruity Bird” which includes peaches, brown sugar, butter, vanilla, strawberries, pears, pecans, and a little pineapple.
Michael M. from Maryland for his “Whacco Crab pizza” which includes homemade Bechamel sauce made with a hint of Old bay, topped with a heart stopping mixture of mozzarella, burrata, accented with grated Asiago, Provolone, Romano and Parmigiano-Reggiano, dollops of Fresh MD jumbo lump crabmeat placed around as much as the pizza can handle
Jeff H. from Indianapolis for his “Smoky Goodness” which starts with a roasted red pepper sauce with smoked mozzarella cheese. Use some roasted red, yellow, and green peppers. Add jalapeno pepper, without the seeds, going for flavor, not heat. Add sausage, sweet onion, Romano and some basil.
Stephen R. from Michigan for his “Lambeau Pie” which includes a nice thick chewy crust coated with olive oil, topped with thick tomato sauce and oregano, Cheese (it’s not just for your head), lots of beef hamburger, packed with pulled pork, pepperoni and Old Wisconsin smoked hot dogs sliced on top. Go Pack spelled out with black olives to finish it off!!
Jennifer B. from Louisiana for her “TexMexIzza” which includes roasted Red Pepper/Tomato sauce base, cheddar jack cheese blend, Chorizo sausage (crumble or sliced), sweet bell peppers, onion, black beans, tomato, topped with a bit of hot sauce.
Shannon G. of Connecticut for her “White Chowdah Pineapple” pizza which is simply made with a white pizza base with pineapple, spinach, and clams on top. Our brewers gave extra points for the New England accent in the pizza title.
Kevin M. from Massachusetts for his “Spinach Artichoke Dip” pizza which includes dough brushed with EVO salt and pepper and topped with chunks of brie, chopped artichoke hearts, chopped spinach. Bake 15min at 500 on a stone. Remove from oven drizzle with more EVO and top with fresh grated parmesan
Michael A. from Washington for his “Pacific NW Salmon and Chiles” pizza which includes grilled King salmon, cilantro, parmesan, Thai red chilies, jalapenos, and a drizzle of Teriyaki over top
UPDATE! Week 3 Winners include:
Nathan W. of Troy, OH for his “Chicken & Waffle Supreme” pizza which includes a waffle crust with fried chicken, cheese, and a sweet tomato sauce (served with a side of Maple Syrup for dipping)
Jennifer M. of Baltimore, MD for her “Poe’s Pie” pizza which includes gruyere and parmesan cheeses, chunks of crab meat, grilled shrimp, and then topped with a sprinkling of lemon juice and Old Bay seasoning.
Sheri S. of Newton Falls, OH for her “Chowda Pizza” which includes parmesan white sauce, little neck clams, potatoes, and shredded white cheddar cheese.
James P. of Owensboro, KY for his “San Francisco Gold Rush” pizza which includes sliced pepperoni, golden bell pepper, yellow gold heirloom tomato sauce with mozzarella.
Pizza Chef Mark Bello has sent along a few more inspired pizza recipes for the teams who are hosting games this weekend – check ‘em out! Do you have a great pizza recipe for this weekend’s games? Submit it here for your chance to win a Samuel Adams hoodie!
ATLANTA: BBQ PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired doneness
Preheat: Oven to 500ºF
BBQ, Pizza, and Boston Lager come together!
Ingredients:
1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
1/4 cup (2.5 oz.) your favorite BBQ sauce
1/4 cup (2.5 oz.) your favorite pizza sauce
About 1 cup loosely packed (4 oz.) shredded whole milk mozzarella
2.5 oz. (about 1/2 a cup) diced onion (preferably Vidalia)
8 oz. (about 1/2 cup) seasoned/cooked pulled pork
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
Extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
Mix BBQ and pizza sauce. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Swirl on sauce mixture to about 1/2” from the border of crust.
In this order: evenly distribute mozzarella cheese, then onion, then pulled pork, all to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, let rest a few minutes. Then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville: This pizza is all about being sweet and tangy. The rich, sweet and savory flavors in this pizza match perfectly with the complex flavors in Boston Lager. Boston Lager’s upfront malt flavors of caramel and toffee compliment the sweetness of the Vidalia onion, mozzarella, pulled pork and BBQ sauce. This pairing really emphasizes the wonderful flavors of the Noble hops in the beer as the richness of the pork is balanced by the distinct piney, citrus and spicy notes that will linger slightly on your palate and add a crisp finish to the pairing.
DENVER: DENVER OMELET PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired doneness
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
About 1 cup (4 oz.) diced ham
About 1/2 cup (2.5 oz.) diced yellow onion
About 1/2 cup (2.5 oz.) diced green bell pepper
About 1/2 cup (2.5 oz.) diced button mushrooms
1 Tablespoon extra virgin olive oil (plus more for oiling your cookie sheet, pizza pan or screen)
2 large eggs
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
About 1/4 cup (2 oz.) shredded cheddar cheese
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
Toss onion, green pepper and mushrooms in olive oil. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Evenly distribute ham, onion, pepper and mushrooms, all to about 1/2” from the border of crust.
Bake for 8-10 minutes
While baking, scramble eggs and grated cheese.
After initial 6-8 minute bake, remove pizza from oven. Carefully pour on egg mixture, evenly sprinkle on shredded cheddar, then gently ease back into oven and bake for about 4-7 more minutes until eggs are set.
Out of the oven, add black pepper, hot sauce, ketchup and/or whatever you like to add to your omelet. Let rest a few minutes, and then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville: Boston Lager is a perfect pairing for this Mile High pizza. While the rich and salty character of the ham adds additional complexity to the earthy and savory flavors from the mushrooms, Boston Lager’s malty sweetness and citrus notes offer a pleasant contrast by smoothing and balancing the pairing. The earthy characters of the pizza toppings give the beer a roasted but smooth finish.
NEW ENGLAND: NEW ENGLAND CLAM PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired doneness
Preheat: Oven to 500ºF
Clams? On a pizza? Only in New England!
Ingredients:
1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
About 1/2 cup (3 oz.) chopped clams from one 6.5 oz. can drained and reserve juice*
About 1/2 cup (4 oz.) whole milk ricotta
About 1/2 a cup loosely packed (2 oz.) whole milk mozzarella
1 teaspoon dried oregano plus more to shake on out of the oven
1/8 teaspoon red pepper flakes plus more to shake on out of the oven
1/8 teaspoon garlic powder
1 Tablespoon extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
2 Tablespoons clam juice*
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
Lemon juice
Cooking Instructions:
Mix clams, ricotta, mozzarella, oregano, red pepper flakes, garlic powder, olive oil, mozzarella, and clam juice. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer of clam/ricotta/spice mixture to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, drizzle on lemon juice and/or add more oregano and/or red pepper flakes to taste. Let rest a few minutes, and then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville: A perfect New England pairing! Boston Lager’s doughy notes compliment the rich and creamy sweet notes from the mozzarella and the ricotta cheeses and slightly sweet character from the clams. The pie’s slightly savory oregano flavor will emphasize the citrus characters of the beer’s Noble hops while the chili flakes finish this pairing with a little heat that is balanced by a complex and lingering finish.
SAN FRANCISCO: SPICY PIMENTO PESTO PEPPERONI PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired doneness
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
1 jar diced pimentos (4 oz.) drained
1 clove raw garlic
1 Tablespoon Sriracha hot sauce
1 Tablespoon pine nuts
1 Tablespoon extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
About 1 cup loosely packed (4 oz.) whole milk mozzarella
18 thin slices pepperoni (about 1 oz.)
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
Cooking Instructions:
In a blender, blend pimentos, garlic, Sriracha hot sauce, pine nuts, olive oil and 1 Tablespoon of the grating cheese into a slightly chunky paste. Transfer into a separate bowl, mix in mozzarella and set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer of pimento/mozzarella mixture to about 1/2” from the border of crust.
Evenly distribute pepperoni slices.
Evenly sprinkle second half of the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, let rest a few minutes. Then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville: A classic pizza with a twist – this flavorful pizza is easily paired with Boston Lager. The spicy and savory flavor of the pepperoni is complimented by the distinct and slightly assertive piney, spicy and citrusy notes from the Noble hops while the hop bitterness matches up nicely to the lingering heat from the pizza sauce. Boston Lager’s malty notes contrast well with the earthy, nutty flavors from the pesto.
What’s better than a great beer and delicious pizza? The same great beer and pizza during a big game.
With the football playoffs kicking off this week, we turned to our good friend, Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City, to create some amazing pizzas inspired by this weekend’s games. Not only do the pizzas pair perfectly with Samuel Adams Boston Lager®, but they use his special Samuel Adams Boston Lager infused pizza crust. Check out his recipes below!
When it comes to pairing pizza with Boston Lager, the possibilities are endless. So we wanted to give you a chance to join in on the fun. Do you have some great pizza ideas that pair with our Boston Lager? We want ‘em! The pizza just needs to meet two basic criteria: it should pair with Boston Lager and represent a playoff team’s city in one way or another (this will require a bit more creativity).
We’ll keep the contest going up until the Big Game and our brewers will review each weekend’s entries and give Sam-inspired prizes to the fans that create the best pizza for each city. Find more information and submit your pizza ideas by clicking here.
To help you get started, here are a few tips from Brewery Manager Jennifer Glanville: Samuel Adams Boston Lager® is so balanced that it can easily pair with all types of pizza. The rich, malty flavors in Boston Lager can develop and deepen pizza flavors while the hop character can cut through some of their richness. It’s one of our favorite pairings because there are so many different kinds of pizza, and depending on the toppings, the flavor combinations can be so different. For example, the caramel and toffee notes of the malt in the beer may be most prominent, or with a spicier ingredient like pepperoni or hot peppers, the citrus character of the noble hops will help cut some of that heat from the pallet.
Cheers and Enjoy!
SAMUEL ADAMS BOSTON LAGER® INFUSED PIZZA CRUST
Makes: Two crusts to be dressed and baked on a cookie sheet or pizza pan
For a thicker crust, stretch to 12” and cook on cookie sheet, pizza pan or pizza screen
For a thinner crust, stretch to 14” and cook on cookie sheet, pizza pan or pizza screen
Prep time: 15 minutes
Rise time: Between 1-2 hours in a warm spot (about 70ºF-80F)
Bake time: 10-15 minutes depending on your oven, toppings and desired crust
Preheat: Oven to 500ºF
Ingredients:
Approx. 3½ cups (20 oz.) unbleached all-purpose flour plus more for dusting
1 packet instant yeast aka: highly active or bread machine yeast
1 Tablespoon (.65 oz.) fine granulation salt
1 Tablespoon (.55 oz.) extra virgin olive oil plus more for greasing your rising container and oiling your cookie sheet, pizza pan or screen
12 oz. bottle of Samuel Adams Boston Lager® warmed up to 120ºF-130ºF
Cooking Instructions:
Warm the beer to 120ºF-130ºF (warming the beer properly means your yeast will activate properly). Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer insures success – if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.
In a 5 quart or larger bowl, combine flour, yeast, salt and oil.
Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet – it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead* to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it and when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth – don’t over knead it! *kneading: press down, push, fold, repeat.
Your finished dough, if you have a scale, will weigh right around 2 pounds (30-34 oz.). Break into two equal pieces – use a scale or eyeball it.
Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size (deli quart containers work great for this).
Set dough aside to rise in a warm location, about 70ºF-80F is good. After dough has expanded/up to doubled in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12” or 14” cookie sheet, pizza pan or pizza screen.
Dress according to which football team pizza you favor, and bake in a 500ºF preheated oven until your crust and toppings are to your desired crust (about 10 to 15 minutes).
Out of the oven, allow a few minutes to cool. Then cut, serve and enjoy.
BALTIMORE: CRAB CAKE PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Baltimore Crab Cake Pizza
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
About 1/2 cup (4.25 oz.) lump crabmeat from one 6 oz. can drained and reserve juice*
About 1/2 cup (4 oz.) whole milk ricotta
About 1/2 a cup loosely packed (2 oz.) whole milk mozzarella
1 Tablespoon chopped chives more to sprinkle on out of the oven
1 teaspoon hot sauce
1 teaspoon Dijon mustard
2 Tablespoons mayonnaise
2 Tablespoons crab juice*
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Lemon juice
Cooking Instructions:
Mix crab, ricotta, mozzarella, chives, hot sauce, mustard, mayonnaise, and crab juice. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer of crab mixture to about 1/2” from the border of crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, drizzle on lemon juice and/or add more chives to taste plus whatever else you like on your crab cakes. Let rest a few minutes, and then cut, serve and enjoy.
CINCINNATI: 4-WAY CHILI PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
1 cup (about 7 oz.) Cincinnati chili (your favorite brand or recipe)
About 1/2 cup loosely packed (2 oz.) shredded whole milk mozzarella
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
About 1/2 cup loosely packed (2 oz.) shredded mild cheddar
About 1/4 cup (1 oz.) chopped onion
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
Mix chili and mozzarella. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Spread on chili/mozzarella mixture to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, add chopped onions then shredded cheddar. Let rest a few minutes. Then cut, serve and enjoy.
GREEN BAY: CHEDDAR BRAT PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Green Bay Cheddar Brat Pizza
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
About 1/2 cup (4 oz.) whole milk ricotta
1 1/2 teaspoons unsalted butter chilled and cut into little cubes
2 Tablespoons your favorite bratwurst mustard
About 1 cup (4 oz.) cheddar cheese curds (extra squeaky preferred)
2 brats (about 6 oz.) precooked and cut into 1/4” thick discs
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
Cooking Instructions:
Mix ricotta, butter, and mustard. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
Break up, and evenly scatter the cheese curds.
Evenly distribute discs of bratwurst.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, let rest a few minutes. Then cut, serve and enjoy.
HOUSTON: TEXAS CHILI CON QUESO PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
1/4 cup (2.5 oz.) chili (specifically beef w/ no beans– your favorite brand or recipe)
1/4 cup (2.5 oz.) your favorite pizza sauce!
About 1 cup loosely packed (4 oz.) shredded Colby/jack cheese divided into two equal portions
About a 1/2 cup (2 oz.) sliced pickled jalapenos
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
About 1/3 cup (1 oz.) chopped green onion
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
Mix chili, pizza sauce and 1/2 cup of shredded cheese,
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Spread on chili/sauce/cheese mixture to about 1/2” from the border of crust.
Evenly distribute jalapenos to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, add second half of shredded cheese and chopped green onions. Let rest a few minutes, and then cut, serve and enjoy.
INDIANAPOLIS: ONION PIE PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
About 1/2 cup (4 oz.) whole milk ricotta
1 1/2 teaspoons unsalted butter chilled and cut into little cubes
About 1/2 cup (2 oz.) chopped onion
About 1 cup loosely packed (4 oz.) whole milk mozzarella
1/2 cup (about 1 oz.) sliced black olives
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
Mix ricotta, butter, onions and mozzarella. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Arrange sliced black olives on your pizza to resemble a horseshoe.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, let rest a few minutes. Then cut, serve and enjoy.
MINNESOTA: PURPLE ONION and GOLD PEPPER PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
About 1/2 cup (4 oz.) whole milk ricotta
1 1/2 teaspoons unsalted butter chilled and cut into little cubes
About 1/2 cup (2.5 oz.) diced red onion
About 1/2 cup (2.5 oz.) diced yellow bell pepper
About 1 cup loosely packed (4 oz.) whole milk mozzarella
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
1 teaspoon freshly grated lemon zest
Freshly ground black pepper
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
Mix ricotta, butter, pepper, onions and mozzarella. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, add lemon zest and add freshly ground black pepper to taste. Let rest a few minutes, and then cut, serve and enjoy.
SEATTLE: BLUE CHEESE and GREEN PESTO PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
About 1 cup loosely packed (4 oz.) whole milk mozzarella
About 1 cup loosely packed (5 oz.) cooked chicken chunks
1/4 cup (about 1 oz.) crumbled gorgonzola or other blue cheese
6 leaves fresh basil sliced into fine strands
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
Mix pesto, mozzarella, blue cheese and chicken. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Apply an even layer pesto/cheese/chicken mixture to about 1/2” from the border of crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, add basil and a light drizzle of extra virgin olive oil. Let rest a few minutes, and then cut, serve and enjoy.
WASHINGTON D.C.: RED SKIN POTATO PIZZA
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired crust
Preheat: Oven to 500ºF
Ingredients:
1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
1 medium red potato
1/8 teaspoon garlic powder
1/8 teaspoon fine granulation salt
2 Tablespoons extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
About 1 cup loosely packed (4 oz.) shredded cheddar
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
1/2 cup (4 oz.) sour cream
1 Tablespoon chopped chives
Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
Cooking Instructions:
With a mandoline slicer or a very steady hand, thinly slice potato into 1/16” discs. Toss with garlic powder, salt and extra virgin olive oil. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Evenly distribute the dressed potato slices to about 1/2” from the border of crust – careful not to overlap or the potato slices underneath will not fully cook.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until the potatoes and crust are golden brown.
Out of the oven, add the shredded cheddar cheese, then sour cream and chopped chives. Let rest a few minutes, and then cut, serve and enjoy.
Baking cookies around the holidays is a Samuel Adams favorite among our brewers. And like all our favorite things, we take to it the only way we know how – by adding beer! While we know a thing or two about brewing, we tapped some real baking professionals for ideas on how to create this year’s batch of Samuel Adams Winter Lager cookies.
We’re excited to collaborate with LuLu’s Sweet Shoppe of Boston and Colonel De Gourmet Herbs and Spices of Cincinnati – both proud participants in our Samuel Adams Brewing the American Dream program – to create our Winter Lager cookie recipe. While the recipe comes courtesy of Sandy Russo at LuLu’s Sweet Shoppe, Colonel De Gourmet Herbs and Spices provided the spices we needed to add the holiday flavor.
Bake your own Winter Lager cookies (and send us some) by following the simple directions below!
Samuel Adams® Winter Lager Cookie
Recipe by Sandy Russo of Lulu’s Sweet Shoppe
Ingredients:
½ cup Samuel Adams Winter Lager
3 cups flour
1 tsp baking soda
1 Tbsp ginger
1 Tbsp cinnamon
1 tsp orange powder
2 Tbsp orange zest
½ tsp salt
2 sticks butter, softened
1 cup firmly packed dark brown sugar
½ cup molasses
1 egg
Preheat oven to 350°. Beat butter and sugar for 3 minutes, add molasses, beat for 1 minute. Add the egg & beer, beat 30 seconds.
Combine flour, salt, spices and baking soda. On lowest speed of mixer, beat in half of the flour mixture. Using a spoon, stir in remaining dry ingredients. Turn dough out onto a lightly floured surface and divide into 2-3 portions; press each into a round, flattened disk and wrap well. Refrigerate for 1 hour.
Roll dough to ¼” thickness and cut into perfect pint shapes. Transfer to parchment lined baking sheet & bake for 10-15 minutes, until edges are lightly browned.
Royal Icing (optional):
3 egg whites
1 lb. confectioners’ sugar
1/2 tsp white vinegar
1/2 tsp orange extract or pure vanilla extract
Place all ingredients in bowl and beat on medium high for 10 minutes. Icing will become thick and glossy. Spread over cookies immediately and enjoy!
Happy Wednesday! As the temperature continues to drop here in New England, we wanted to pass along a quick and easy recipe that may hit the spot for the cooling temperature. From the kitchen of Sam Adams drinker John C. in Winchester, MA, here is a great tomato soup recipe that incorporates our winter seasonal, Samuel Adams® Winter Lager. You can find Winter Lager currently in the Winter Classics variety pack and standalone 6-pack, 12-pack and case.
According to John, Winter Lager adds a subtle spice that pairs nicely with the coriander while the warm winter spices of the beer add additional flavors to this traditional soup, making it an ideal go-to lunch option.
Ingredients Needed:
1 bottle of Samuel Adams® Winter Lager (Find it here)
1 shallot
1 carrot
1 celery stalk
1 tbsp olive oil
1 tbsp butter
Pinch of crushed red pepper
Pinch of ground coriander
2 cloves garlic
One 28oz. can of diced tomatoes
2 tbsp sour cream
Cooking Instructions:
In a frying pan, sauté 1 shallot, chopped, 1 carrot, chopped, and 1 celery stalk, chopped in 1 tbsp olive oil and 1 tbsp butter
Add a pinch crush red pepper flake and pinch ground coriander to sauté mix
After 5 minutes add 2 cloves garlic, smashed
After 30 seconds, add ¾ bottle of Winter Lager, reduce to ¼ cup (about 8 minutes)
Add one 28 oz can of diced tomatoes and 1 cup of water
Puree with stick blender, then add 2 tbps sour cream and continue to puree
Let soup simmer for 5 minutes
Add salt and pepper to personal taste
Right before serving, add the remaining Winter Lager
The chef recommends pairing with a grilled cheese and another Sam Winter Lager.
Have a recipe to share with fellow Sam Adams drinkers? Send us a note or leave your recipe in the comment section below!
It’s no secret that all of us here at the brewery love lager. And we thought – what better way to celebrate National Lager Day on December 10th than with the brew that gave Jim his start back in 1984, surrounded by friends. So on Monday, we encourage you to raise a pint with us as we salute our favorite family of beer – lager!
For those of you not familiar with this style, lager is a type of beer that encompasses a wide variety of styles ranging from light pilsners to rauchbiers to darker bocks. So what links them together? Lagers are fermented and conditioned for longer aging times than ales at lower temperatures which yields clean flavors and allows the malt and hops in the beer to shine. Our Samuel Adams Boston Lager is brewed with two-row malted barley to give the beer its body and flavors ranging from slightly sweet to roasted, and Bavarian Noble hops which impart floral, piney and citrus notes. To take our brew a step forward we age Boston Lager longer to maximize and enhance the complex flavor combinations.
Now back to National Lager day. To help pay homage to this style of beer, we’re hosting The Great Samuel Adams Boston Lager Log Off on Monday night. We want you to close the computer and put the phone away for a few hours and kick back with a delicious craft lager at your favorite watering hole in celebration of good beer and good conversation.
Here’s how to celebrate National Lager Day and participate in the Log Off with us:
Step 1: Follow and tweet @SamuelAdamsBeer with the hashtag #BostonLagerLogOff and where you’re celebrating National Lager Day; or post on Facebook and tag Samuel Adams (be sure to snap a photo of you and your lager).
Step 2: Then log off, just for a bit. Shut off your phone and/or computer and join us in celebrating National Lager Day with a Boston Lager, free from distractions.
Let’s face it… the best conversations are held in-person and usually with a beer in-hand. Don’t believe us? Here are two great stories from Jim and our Boston Brewery manager:
On December 10th be sure to put down the phone and pick-up a Boston Lager!
“One of my favorite things about being a brewer is coming up with ideas for new beers and experimenting with ingredients. Some of the best ideas we have ever come up with have been when a few of us brewers are together, relaxing and enjoying a pint of Boston Lager. A few years ago we were drinking some Boston Lager and talking about how much we love the Noble hops we use and the flavor these specific hops give to the beer. We thought how great it would be if we could make a beer with Noble hops so fresh that they got from the vine in Germany to our kettle in Boston in under 24 hours. Well, we made it happen with only 45 minutes to spare. And it’s times like this I’m grateful for good conversations and good beer and the role they both had in making this special beer happen.” – Jennifer Glanville, brewer
“My best experience over a Boston Lager would have to be one time at a restaurant, on a blind date. I disconnected from everything I had going on, and had a great lunch with great conversation. We were married a year later.” – Jim Koch, founder and brewer
“Craft beer lovers are a special bunch. You talk to them about a beer they drank years ago and they remember every detail…the color, the nuanced aroma, how long the hop flavor lingered…They even recollect where they were and who they were with when they had it. The best beers can be like liquid time machines!
For me, one of my favorite memories of having a Boston Lager is actually the first time I had one. It was one of my first “beer memories”. I can tell you the year I had it, the pub I was at, the friends I was with and even the band that was playing. I specifically remember the beer…how much I loved the aroma, then the flavor…and then I was hooked.” – Grant McCracken, brewer
Be sure to join us on Monday as we log-off and enjoy time with friends and family… in-person! Cheers!
Summer is finally here in Boston. To help celebrate sunshine and warmer weather, the team at Ben & Jerry’s Ice Cream stopped by yesterday’s Open House at the brewery to sample some great beer and ice cream combinations we came up with together.![SAM_BAA_Marathon_Banner_skyline[2]](http://blog.samueladams.com/wp-content/uploads/2013/04/SAM_BAA_Marathon_Banner_skyline2.png)
