By: Jennifer Glanville
| Published: December 12th, 2014
This holiday season we have been enjoying one of our favorite pairings: craft beer and cheese. We’ve always appreciated the wide range of complex and distinct flavors craft beer and cheese offer on their own , but it turns out the similarities don’t end there. Brewing and cheesemaking share an intertwined history spanning thousands of years. They have evolved together for so long that they are a natural (and tasty) pairing. We wanted to explore this delicious relationship so we met with our friend Kurt Beecher Dammeier of Beecher’s Handmade Cheese to tell us all about the history of cheese.
Brewing and cheesemaking are both ancient arts and Kurt thinks of them as “cousins of the culinary world.” They are both derived from our earliest attempts to preserve food and drink, and they require high levels of skill, precision and the best ingredients possible to create a quality product. We both realized that while today’s brewers and cheesemakers are aided by advanced machinery, at the heart of our craft we are both still utilizing the same techniques that have been practiced for thousands of years. Brewers and cheesemakers alike are passionate and eager to experiment with ingredients and flavor profiles to create the best craft beer or cheese possible.
Kurt and I spent a day tasting a variety of our Winter Favorites brews and his handmade cheese to find the perfect pairings. There are thousands of flavor compounds from the hops, malt and yeast used in craft beers like Samuel Adams Boston Lager, and we discovered that these flavor compounds provide a variety of flavors when combined with different types of cheese. Boston Lager creates a wonderful marriage of flavor when featured in recipes or infused into cheese, enhancing the richness of the cheese with its subtle Noble hop character and beautiful piney, citrus and herbal notes. After a long day of tasting Kurt’s cheeses and our brews, we finally decided on the pairings we liked best. It’s a tough job, but somebody’s got to do it!
We wrote down our tasting notes so anyone can sound like a cheese and beer expert while entertaining over the holidays. But remember, half the fun is trying different craft beers and cheese varieties until you find your favorite.
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By: Sam Adams Editorial Team
| Published: December 10th, 2014
It’s the holiday season, which means many of us are enjoying the company of friends and family at holiday gatherings. In honor of National Lager Day (clearly the best day of the year), we put together a lager pairing guide with some of our favorite foods that we enjoy during the holiday season. Cheers!
Looking for more beer and food pairings? Check out the Food and Beer section of our website.
By: Sam Adams Editorial Team
| Published: December 2nd, 2014
Entrepreneurs nationwide in the food, beverage, and craft brewing industries have been perfecting their two minute business pitches as part of our Brewing the American Dream Pitch Room Competition. This national contest offers small business owners the chance to win a $10,000 grant, extended coaching and mentorship from members of our team, and an opportunity to pitch their product to key retailers and buyers.
We’ve hosted four regional “Pitch Room” competitions this year in Chicago, Denver, Boston, and New York City. We’ve heard from a total of 23 small business owners who had just two minutes to pitch their products to a panel of expert judges ranging from members of the Sam Adams team (including Jim Koch), retailers, buyers, and business experts. Following the pitch, the small business owners were offered valuable feedback putting them one step closer to perfecting their sales pitch. When a small business is starting out, sometimes all they have is their pitch or their story, so improving this pitch goes a long way to enhance one’s selling abilities at the offset.
As a new element of the competition, we partnered with Entrepreneur magazine to host a “Wild Card” Competition, giving small business owners across the country that couldn’t attend a regional competition the chance to submit their best pitch by uploading a two minute pitch video online. Once we narrowed that pool down to X finalists, our drinkers helped us choose who would be moving on to the Pitch Room Finals (more on that below).
This year we have nine finalists who will be participating in the Brewing the American Dream Pitch Room Finals in New York City on December 4th!
Meet the finalists:
Winner: Christine Welch, CoffeeCake Connection – West Chicago IL. CoffeeCake Connection bakes gourmet and gluten free coffee cakes.
Runner-Up: Fernando Gutierrez, Torti Products – Highland, IN. Torti Products offers ready to bake authentic flour tortillas, available in white and whole wheat.
Winner: David and Jennifer Bacon, Flapjacked – Broomfield, CO. Flapjacked offers protein pancake mixes that are healthy and easy to prepare (just add water).
Runner-Up: Douglas Michaels, Noble Savage - Wheat Ridge, CO. Noble Savage creates frozen paleo meals to offer people a delicious, nutritious alternative to the rest of the convenient food choices currently available.
Winner: Laurie Meizler, Joos – Newton, MA. Joos makes 100% organic, fresh, non-pasteurized fruit and vegetable juices, and also offers a Joos Cleanse program which includes access to a certified health counselor and/or registered dietician.
Winner: Margaret and Frank Lunn, HotPot Coffee – Chatham, NH. HotPot Coffee develops gourmet hot and spicy coffee beans that are custom blended and expertly roasted for unique flavors such as Chipotle Chocolate and Cayenne Bourbon.
Winner: Matt Bachman and Ben Gordon, Wandering Bear Coffee – New York, NY. Wandering Bear Coffee brews cold brew coffee and offers them in an eco-friendly box (that is often delivered to offices in NYC) that contains 12 servings.
Runner-Up: Rynn Caputo, Caputo Brothers Creamery – Spring Grove, PA. Caput Brothers Creamery makes frozen fermented cheese curd. They are one of the only creameries to offer cultured Cagliata.
Wild Card Competition
Winner: Shelly Fasulko and John Pippin, Brewnuts – Cleveland, OH. Brewnuts uses craft beer as a key ingredient in their delicious donut recipes and glazes, offering seasonal styles to reflect the craft beer scene throughout the year.
Thank you to everyone who participated in the Brewing the American Dream Pitch Room Competition this year! We’ll be announcing the overall winner after the Pitch Room Finals take place on December 4th in New York City.
If you’re in the New York City area, join us for the Brewing the American Dream Pitch Room Finals! RSVP here.
By: Sam Adams Editorial Team
| Published: November 24th, 2014
It’s the holiday season, which means it’s time to enjoy the company of our friends and family around the table to break bread and raise some pints. Many of us are quick to grab a bottle of wine to pair with our holiday dinners, but beer truly makes for a versatile pairing that’s sure to please even the pickiest of palates (we know we all have someone like that at our table)!
There’s really no science behind it – it’s all about what you enjoy. But the one rule I follow is to keep the “Three C’s” in mind: complement, cut, and contrast. If you want to highlight certain spices or flavors in a food, pair it with a beer that has some of the same elements to complement. If you want to offset (cut) the heat of a spicy dish, go for a classic American lager. If you want to showcase different notes, use contrasting flavors to do that.
With that in mind, here’s a guide to beer and food pairings for the holiday season with our Winter Favorites Variety Pack.
Boston Lager: This flavorful beer is great any time of year, but especially when shared with friends and family around the holidays. Boston Lager’s balance of complex flavors make it a great pairing for a wide variety of foods, but during the holidays we love how the roasted malts add depth to roasted meats like turkey, duck, and lamb. This year we tried something fun and new: DIY Boston Lager soaked cheese. It’s a great way to kick off any holiday celebration and surprise your friends with something unique. Want to try it at home? Check out our (fun and easy) recipes.
Winter Lager: We’ve been enjoying Winter Lager this time of year since 1989, as it was one of our first seasonal beers. Bold and rich with a touch of holiday spice, we couldn’t imagine the cold winter without it! The deep maltiness and warming spices of Winter Lager enrich the flavors of a hearty beef stew or mellow the sweetness of desserts like pecan pie. For a tasty side dish, try Brussel sprouts with Winter Lager and bacon.
White Christmas: For a change of pace from the darker holiday brews, this wheat ale is crisp and light, yet with the familiar warmth of holiday spices like cinnamon, nutmeg, and orange peel. It’s a great pairing with lighter dishes like salad with cranberries and goat cheese, and also compliments desserts like fruit tart or cheesecake. Its wheat and spice also make it a perfect ingredient in beer bread – like in this recipe for White Ale walnut bread. It’s also an amazing addition to apple pie!
Old Fezziwig Ale: We often like to refer to Old Fezziwig as the Christmas cookie of beers, and it’s certainly one of our favorites during the holidays. The combination of rich maltiness with notes of toffee and dark caramel and holiday spice make this beer a great pair with desserts like carrot cake or apple pie or classic side dishes like sweet potatoes and squash. Check out our recipe for Old Fezziwig Ale bread pudding.
Looking for more cooking with beer recipes for the holidays? Check out the Food and Beer section of our website. From all of us here at Samuel Adams, Happy Holidays!
By: Jennifer Glanville
| Published: November 19th, 2014
Here at the brewery, we know that beer and cheese is a delicious and easy pairing – for holiday parties at the brewery or as an easy appetizer– and while we know a lot about beer, we wanted to learn more about cheese. So, we invited Kurt Beecher Dammeier from Beecher’s Handmade Cheese to the brewery to talk about (and taste) beers and cheese. What’s better than that?
Beecher’s Handmade Cheese is an award-winning cheesemaker based in New York City and Seattle and after spending time together, we learned we actually have a lot in common. Their passion for quality, full-flavored ingredients. coupled with their originality. made us jump at the chance to learn more about their artisanal cheese and to create interesting recipes for craft beer and cheese lovers alike.
One of the creations we are really excited to share is Beecher’s Samuel Adams Boston Lager-soaked cheese. Kurt came to the brewery armed with his Beecher’s Dutch Hollow Dulcet cheese which had been immersed in Samuel Adams Boston Lager and other ingredients for three days. As soon as we took the first bite we knew we had something special. We were delighted by how Boston Lager’s Noble hops with their piney, citrus and herbal notes added complexity to a rich cheese like Dulcet, a double-cream cheese with clean, lightly tangy and creamy character. This easy to do recipe is perfect for holiday entertaining, and is a great way to impress your craft beer and cheese-loving friend or family member. We also created a few other recipes below that we are excited to share.
Kurt and I will be continuing to explore the world of craft beer and cheese over the next few weeks (it’s a tough job, but someone’s got to do it!). So, stay tuned for more flavorful and delicious ideas and recipes in the coming weeks!
DIY Boston Lager soaked-cheese recipes
For each soaked-cheese, boil 32 ounces of Samuel Adams Boston Lager and respective sweetener (honey or maple syrup) to a simmer for five minutes, add the remaining ingredients, and cool the mixture before adding Beecher’s Dutch Hollow Dulcet to soak for three days, stored in a refrigerator.
- Variety #1: Boston Lager (32 oz.), Blueberry Juice (16 oz.), Vanilla Extract (.5 tbsp.), Almond Extract (.5 tbsp.), Honey (1 tbsp.)
- Variety #2: Boston Lager (32 oz.), Pomegranate Juice (16 oz.), Honey (1 tbsp.), Ground Hazelnuts (1.5 tbsp.)
- Variety #3: Boston Lager (32 oz.), Cranberry Juice (16 oz.), Honey (1 tbsp.), Ground Pecans (2 tbsp.)
- Variety #4: Boston Lager (32 oz.), Apple Cider (16 oz.), Maple Syrup (6 oz.), Whole Black Peppercorns (.5 tsp.), Rendered Bacon Bits (.5 cup)
We hope you’ll try this out and share your photos on Twitter or Instagram using #ForTheLoveOfBeer @SamuelAdamsBeer @BeechersNY
By: Sam Adams Editorial Team
| Published: November 12th, 2014
In early November, homebrewers across the country celebrated National Learn to Homebrew Day. We thought this was a great excuse to catch up with our colleague John Marra, a member of the Samuel Adams team in Brooklyn, NY, who was recently named the employee winner of our LongShot American Homebrew Competition!
The contest began in 1996 as a way for us to recognize and honor American homebrewers who continue to push the boundaries of what beer can be, just as Jim Koch did 30 years ago in his kitchen as he homebrewed the first batches of Boston Lager. We recently announced this year’s winners at the Great American Beer Festival in Denver, CO.
Here’s what John had to say about being named the employee winner and the challenges he’s faced as someone who is fairly new to homebrewing:
Q: How long have you been a homebrewer? How did you get into it?
A: I have only just begun to homebrew. In fact, it wasn’t until April of last year that I got started when I began my career at Samuel Adams. The Longshot Competition was definitely an eye opening experience as to how intricate and detail-oriented you need to be during the brewing and bottling process.
Q: What inspired you to brew a Dunkelweiss for your LongShot entry?
A: I brewed with my teammates Rachel McGown and Roxanne Diaz. We wanted to brew a style of beer style that wasn’t common to find in bars in our neighborhood. We also knew that we wanted a recipe that was a simple, straightforward representation of that particular style. After discussing my options with some other homebrewers that I know and various homebrew shops, we chose a Dunkleweiss recipe.
Q: What was your reaction to being one of the winners of the LongShot competition?
A: I was completely blown away! I couldn’t believe that the beer made it in the 2015 LongShot six-pack. That beer was truly a “long shot” to win the competition considering we were competing against plenty of people that homebrew regularly.
Q: What do you think the most common mistake homebrewers make is?
A: To be honest, I can’t speak on that level about the mistakes other homebrewers make because that would mean I view myself as being on a higher level than other homebrewers, which I’m not! That being said, one of the best pieces of advice I’ve ever received is to focus on keeping everything clean. Bacteria are the easiest way to destroy a homebrewed beer, so going through the proper steps to sanitize everything that touches the beer after the boil is a must.
Q: Do you have any advice for homebrewers who are just starting out?
A: It’s ok to fail and fail often. I had brewed beers that were undrinkable before and each time I would go through the brewing process I would learn something new or notice something I had done (or not done) the previous time that helped me get to that drinkable beer.
Another valuable piece of advice I received was to focus on keeping everything as simple as possible when you’re starting out. Going for big, bold beers is a complicated process, and that can be frustrating and discouraging if it doesn’t work out the way you wanted it to since the process can take 4-6 weeks from start to finish. I focused on brewing a beer that was simple enough to brew while not overcomplicating the process. I have learned that there are a lot of things that can go wrong while homebrewing, so trying to keep the process as simple as possible helps!
Looking for some more homebrewing tips and tricks? Check out our Homebrewing Pinterest board.
By: Sam Adams Editorial Team
| Published: November 6th, 2014
As part of the Brewing the American Dream program, craft brewers nationwide have the opportunity to apply for the Samuel Adams Brewing & Business Experienceship. Through the Experienceship, each year one craft brewer is selected and provided the opportunity to experience extended coaching and mentoring from the Samuel Adams team, access to beer industry events, and the opportunity to brew a collaboration beer with us at the Boston Brewery.
This year’s Experienceship winner is founder and head brewer Grant Fraley and co-founder and CEO Marta Jankowska of ChuckAlek Independent Brewers. ChuckAlek Independent Brewers opened its doors in January of 2013 in Ramona, CA. Named after their grandfathers, Chuck and Alek, the brewery pulls some of the past into the present by creating “Old School Beers for New School Palates,” with a particular focus on porters and stouts. We had a chance to chat with them about how they got into the craft beer industry, what they’re currently brewing, and how Brewing the American Dream has had an impact on their brewery.
Q: How did you get into brewing?
A (Grant): I got started brewing at home several years ago when I first moved to San Diego. I got interested in doing more European and classic styles while pursuing my master’s degree in Geographic Information Science over in Germany and Austria.
Q: When did you make the jump into starting your own brewery?
A (Grant): Marta and I were really interested in exploring different styles of beer that weren’t readily available in San Diego. You can get triple IPAs, double IPAs, black IPAs – they’re all so prevalent. We were brewing a lot of British and German styles at home and we were like hey – this isn’t really being done, so there was a good opportunity to bring underrepresented styles to San Diego craft beer drinkers. We opened ChuckAlek Independent Brewers with help from friends and family, but most of it we built out on our own, including the brew house.
Q: What were the biggest challenges you faced?
A (Marta): One of the biggest challenges we faced was articulating our identity. One of the best pieces of advice we got from a friend in the beer industry is that we needed to form a very clear story as to who we are and our mission. There are already so many breweries in San Diego, so if we just went into it saying “hey, we make awesome beers” we might be OK, but no one would really notice us. That really took us some time.
Q: What is the most rewarding part of owning your own brewery?
A (Marta): It’s a lot of fun! We get so many customers come in who are blown away. People come in and the first thing they ask us is “what’s your IPA?” We have to divert them and say, we don’t do an IPA, but we do some of the best porters in San Diego County and you should really try one. You see the doubt in their face, but then they try it and say “Oh my gosh, it’s so good!” We get multiple people like that in a day. It’s fun to challenge San Diego’s taste buds a bit.
Q: Your brewery specializes in recovering, reviving, and recreating heritage craft brews – what are examples of some of the styles you have brought back?
A (Marta): This year we did a historical beer project called the Archives Series, which traces the history of porters and stouts from 1804 all the way up to 1933. It’s been really fun – we’ve been working closely with beer historian Ronald Pattinson. Ron helped us by consulting on various beer styles and recipes, making sure our recipes were as accurate as possible. He also joined us in a collaboration project we did with Stone Brewing Co. – an East India Porter called Colonel Sykes.
Q: How has the Samuel Adams Brewing the American Dream (BTAD) program helped support your brewery?
A (Grant): We didn’t sell our beer outside of the tasting room for the first six months or so. We decided that we wanted to use some of our brewing capacity to get our beer out into the marketplace, and that was about the time we received the loan through BTAD. We used that loan to help purchase our first couple dozen kegs, and to hire a part-time sales representative to go out and land some of our initial accounts. Now we’ve gone from half a dozen draft accounts to more than three dozen draft accounts. We’ve also gotten some great coaching on marketing and media outreach – it has been useful advice for how we want to represent and market our brand.
Q: What are you looking forward to about the Experienceship?
A (Grant/Marta): Coming to Boston of course! We can’t wait to see the brewery, soak in all of the advice we can get our hands on, and get some good feedback from Jim Koch about the next steps to take. We’re also looking forward to the collaboration beer – we’re hoping to do a Revolution Era Porter or Stout, something that could really dig into the history of Samuel Adams and Boston while showcasing the types of beer styles we are best at.
Want to learn more about ChuckAlek Independent Brewers? Visit their website.
By: Jennifer Glanville
| Published: October 10th, 2014
It’s our favorite time of the year here in New England. There’s a crispness in the air, the leaves are changing, and football is back! Our Harvest Collection variety pack is the perfect pairing for all of your favorite fall activities, especially: tailgating. We’ve been experimenting with a few recipes and doing our tailgating homework (it’s a tough job, but somebody has to do it). Here’s a guide to fall beer and tailgating food pairings we recommend you try out this fall.
Boston Lager: No matter what time of year, Boston Lager is our go-to beer. And luckily for us, it pairs with one of our go-to foods for football season – chili. The beer’s malty sweetness matches nicely with the roasted flavors of the beans, meat and tomatoes. The hop spiciness of the Hallertau hops work well too if you like your game day chili with a little heat. Check out our recipe for Cowboy Beef Boston Lager Chili to kick this pairing up a notch.
OctoberFest: It’s not a tailgate without firing up the grill. The deep malty character of our OctoberFest beer complements the savory taste of bratwurst and brings out the sweet roastiness. To take this pairing one step further, check out our recipe for OctoberFest Beer Broiled Brats.
Harvest Pumpkin Ale: The classic pumpkin pie spices of ginger, cinnamon and nutmeg in Harvest Pumpkin Ale balance out the flavors of BBQ pulled pork or BBQ ribs. The charring of the meat works nicely with the malt character of the beer. If you have a bit of a sweet tooth, you may want to pair this beer with a dessert like apple pie or our recipe for Samuel Adams Harvest Pumpkin Ale Bread.
Harvest Saison: Our take on a saison has got a lot of layers of flavor, from malty to subtle floral, fruit, and earthy hop notes. The earthy yet light flavors pair well with lighter dishes like roasted chicken. We know what you’re thinking – roasted chicken at a tailgate? We have a great recipe from Chef David Burke for “Sam Can” chicken made with Boston Lager that you can make right on the grill.
Looking for some cooking with beer recipes for the fall? Check out the Food and Beer section of our website.
By: Sam Adams Editorial Team
| Published: October 8th, 2014
Last Friday, we gathered in Denver to add to the excitement of craft beer’s most celebrated gathering, The Great American Beer Festival (GABF), by announcing three beers crowned winners of the 2014 Samuel Adams Longshot American Homebrew Contest.
Jim toasted three homebrewers who will join the ranks of creative and talented Longshot American Homebrew Contest Winners of the past. The contest began in 1996 as a way for Jim to recognize and honor American homebrewers who continue to push the boundaries of what beer can be, just as he did 30 years ago in his kitchen as he homebrewed the first batches of Boston Lager.
Over the past 30 years, craft beer has been on the rise and we don’t see any signs of slowing down anytime soon. We can attribute this in large part to homebrewers like those who enter our LongShot contest each year and craft brewers who are resilient and always looking to push the boundaries of brewing and introduce new styles of craft beer.
This year’s winning beers are:
Greg Rasmussen’s Robust Porter: A traditional robust porter, California resident Greg Rasmussen’s Robust Porter is sweet and roasted with cocoa, coffee, toffee and slight vanilla notes from the varieties of malt used. Rich with malt flavor, the beer is complemented by slight citrus and earthy notes from US and UK hops.
Matthew Knott’s Classic Rauchbier: Recognized for its traditional smoky, slightly savory malt sweetness and roastiness is Smithtown, New York resident Matthew Knott’s Classic Rauchbier. The smoky flavors are balanced by a light toffee malt character and slight citrus from the hops. The brew finishes with a lingering smokiness, sweetness and subtle hop flavor.
John Marra’s Dunkelweiss: Representing the Samuel Adams employees with a winning homebrew is Brooklyn, New York Brewery Representative John Marra’s Dunkelweiss. This beer is brewed with traditional Bavarian yeast that contributes to the complex aromas and flavors. The aroma is characterized with notes of tropical fruits and clove. Malted wheat contributes to a bright and clean cereal note, which complements the spicy flavors of clove, nutmeg, banana and a slight sweetness.
This year’s winners present three unique and distinct brews that will be made available nationwide next spring as part of the 2015 Samuel Adams LongShot variety six-pack. We can’t wait for you to try their special brews and look forward to sharing more of their homebrewing stories in the upcoming months.
Congratulations to our three winners and thank you to everyone who entered their homebrews! It is because of their innovative spirits that craft beer is growing and more alive than ever.
By: Sam Adams Editorial Team
| Published: October 1st, 2014
Beer and pretzels always go well together – but that is particularly true this time of year as we raise our steins to celebrate Oktoberfest!
Kris Schoenberger, owner and grill master at BBQ’d Productions, a small business that participates in our Brewing the American Dream program, put together a really great mustard recipe to enjoy with pretzels made with our OctoberFest beer.
Don’t have time to make your own pretzels? Don’t worry – we tested out the mustard recipe with Snyder’s of Hanover limited edition Oktoberfest pretzels, which you should of course pair with our OctoberFest beer! A great pairing to Prost with!
Ingredients for Kris’ mustard:
- 1 1/2 Cups Octoberfest Beer
- 1 Cup Brown Mustard Seeds
- 1 Cup Water
- 1/2 Cup Malt Vinegar
- 1/2 Cup brown sugar
- 1/4 Cup dry yellow mustard
- 1 TBSP onion Powder
- 1 TBSP Garlic Powder
- 1 TBSP Hickory Smoke Flavoring
- 1 TBSP Black Pepper
Mix the OctoberFest beer and brown mustard seeds in a pot on the stove, bring to a boil and then simmer for 20 minutes. After simmering, turn off heat and allow the seeds to soak in the beer for one hour.
Pour seed and beer mixture into a blender and puree until you reach a smooth consistency, with a little grain still left.
In a mixing bowl, mix together the water and malt vinegar and then add the dry mustard, brown sugar, onion powder, garlic powder, hickory smoke flavoring, and black pepper.
Take the mixture from the mixing bowl and mix well with the OctoberFest and brown mustard seed puree.
Pour into a glass jar or container. The mustard will remain good for up to one month as long as it is stored in the refrigerator.
By: Sam Adams Editorial Team
| Published: September 8th, 2014
We’re not releasing the Kraken, but it feels that way as we unleash one of our latest projects – the 2014 release of Samuel Adams Kosmic Mother Funk Grand Cru.
“KMF,” as we fondly refer to this beer, is a unique Belgian ale, brewed and fermented with multiple micro-organisms found in our historic 150-year old Boston Brewery. The beer is then aged in Hungarian oak tuns in our Barrel Room for over a year.
Now, for the first time, we’re taking KMF on a mini coast-to-coast tour to share with drinkers like you starting this week in our hometown of Boston.
The KMF Grand Cru Tasting Tour will visit 12 cities from September through November, with this funky brew available on tap in select locations throughout each stop. The final tour stop will be determined by your vote! so make sure you and your friends cast your votes and tell us where you want KMF Grand Cru to make its final stop.
The Kosmic Mother Funk Grand Cru Tasting Tour will visit:
Week of September 8, 2014
Week of September 22, 2014
Week of September 29, 2014
Week of October 6, 2014
Week of October 13, 2014
Week of October 20, 2014
Week of October 20, 2014
Week of November 3, 2014
Week of November 11, 2014
Week of November 11, 2014
Week of November 17, 2014
TBD – Drinkers Choice! Vote now!
For tour dates and to vote for your city as the final stop, visit www.SamuelAdams.com/kmf.
The Back Story
The inspiration behind Kosmic Mother Funk was Belgian beer, and the varied styles and brewing techniques like blending, aging and conditioning which yield wild and flavorful results. Our brewers began a few years ago by taking a Belgian ale and aging it in Hungarian oak tuns and as time went on the beer continued to evolve and take on a life and character of its own, only to be described as a kosmic collection of flavors. The porous character of the wood allows air to slowly seep into the beer during secondary fermentation, smoothing out any harsh flavors. Wild yeast and bacteria including Brettanomyces and Lactobacillus also interact with the aging brew, imparting unique spicy, fruity and bright tart flavors. Long contact with the wood imparts its own flavors of oak and vanilla. This resulting brew was so unique that the brewers started experimenting with blending the beer at varying levels into a series of Belgian brews, which ultimately became the Samuel Adams Barrel Room Collection.
For this ‘Grand Cru’ release, we added a touch of Belgian candi sugar to balance the beer’s tart acidity and lend a smoothness and sweetness to the finish. The result is a wild, funky and complex ale, with a depth of flavors ranging from earthy and spicy to floral and sweet.
For more on the back story of this funky brew, check out this short video from our head brewer and Samuel Adams founder, Jim Koch:
By: Sam Adams Editorial Team
| Published: July 29th, 2014
We’re proud to join 69 brewers across 22 states to participate in this year’s edition of Ales for ALS! As part of the program, we brewed a specialty Ales for ALS beer (a hoppy pale ale) brewed with a special blend of hops donated by B.T. Loftus Ranches and Hopunion and designed by Russian River’s Vinnie Cilurzo, Bell’s Brewery’s John Mallet, and Sierra Nevada’s Ken Grossman. (Click here to learn more about this specialty hop blend).
To celebrate the launch of this limited brew, we will be hosting four Open Taps Nights at the Brewery during the month of August!
A $20 admission fee gets you entry into one of the four Open Taps Nights and includes: a full pint of the Ales for ALS brew, four beer samples, and a food truck meal pairing. All proceeds are being donated to the ALS Therapy Development Institute (ALS TDI).
We will have a different food truck at each event. Here are the dates and who will be at each one:
August 6th – Trolley Dogs
August 8th – Teri-Yummy
August 20th - Lilian’s Smokin’ Rack BBQ
August 22nd - Stock Pot Malden
We hope you can join us for one (or more) of these events! Please RSVP here.
By: Sam Adams Editorial Team
| Published: July 24th, 2014
As part of our Samuel Adams Brewing the American Dream program, craft brewers who have received a loan through the program can apply for a Brewing and Business Experienceship. Experienceship brewers receive extended coaching and mentoring from a variety of Samuel Adams experts, a trip to Boston to visit our Boston Brewery – where we brew a collaboration beer – and the chance to join us at beer industry events.
This year’s Experienceship winner was Rick Abitbol, brewmaster of Brewery Rickoli, a craft brewery based in Wheat Ridge, CO that focuses on brewing delicious, gluten-reduced beers. We had the chance to sit and chat with Rick about his passion for brewing and how Brewing the American Dream has helped him pursue his dream of opening his own brewery.
Q: What’s the story behind the name of Brewery Rickoli?
A: It comes from a nickname derived from “Jeff Spicoli,” a character in the movie Fast Times at Ridgemont High, a nickname I earned years ago. My wife bought me custom pub glasses that said “Rickoli Tavern” on them and it really planted the seed – I thought maybe someday I would own my own brewery.
Q: Brewery Rickoli focuses on reducing the amount of gluten in your beer. Why is this important to you and what are the challenges of this approach?
A: The drive for us to brew gluten-removed beers is about changing the stigma that gluten-free equals bad taste. Removing the gluten doesn’t affect the taste of our beers. We can make great beer to accommodate people’s needs and eating/drinking preferences, and not sacrifice quality.
Q: What is Brewery Rickoli’s flagship beer?
A: Totally Eye-P-A. It’s a West Coast style IPA at 6.8% ABV and 165 IBUs – we utilize a lot of hop bursting techniques.
Q: What is your favorite part of owning your own brewery?
A: Brewing is really satisfying – when I can create a beer that people latch on to and it becomes their favorite beer, it makes me feel needed, like a necessary part of society. We’re providing a place in our community that is every bit as valuable as the post office, the grocery store, or the gas station. The community has really embraced us.
Q: How has the Samuel Adams Brewing the American Dream program helped support your brewery?
A: The support from Sam Adams was crucial for us and enabled us to open our doors. We needed the loan from Brewing the American Dream to finish building our cooler, put in our tap system, and to buy kegs.
Q: What have you taken away from your Brewing and Business Experienceship?
A: A new and more positive direction for growth. Our eyes were opened pretty wide – we learned a few things that really needed to be taken care of right away. We were also reassured that what we’re doing is right, but that we just need to focus a little bit better.
Q: Tell us a bit about the collaboration beer you brewed with our brewers back in May. What was the best part of that experience?
The best part of brewing our collaboration was the actual collaborating. It was exciting to me as a brewer to work with Grant to develop the recipe and then go to Boston to brew the beer. We also will always remember the individual attention we were given by everyone at Sam Adams. We felt pretty special to be at your amazing facility and to get to talk and work with some of the most dedicated and passionate people in the industry!
More on the collaboration beer: Oats McGoats is our take on a gluten-reduced American stout. We brewed this beer with flaked rye, oat malt and golden naked oats. The result is a full-bodied beer, accented by earthy and spicy flavors, and a hint of roasty and coffee notes.
Here’s where you can find the beer in the Denver area:
Lucky Pie Pizza and Taphouse
World of Beer Belmar
World of Beer Cherry Creek
The Sink Boulder
West End Tap House
Parrys Pizza (All 3 Locations)
Right Coast Pizza
Colorado Keg House
Backcountry Pizza & Tap House
By: Jennifer Glanville
| Published: July 10th, 2014
Many people love to grill in the summer, myself included. And in my experience, nothing goes better with grilling than beer – as a pairing with food, infused into the dish or in my hand as I grill. You might remember I love grilling with beer so much, I even ventured outdoors this past winter to grill with beer-infused recipes.
This summer, with the help of Kevin Kolman from Weber Grills, I experimented with smoking on the grill, which imparts flavors and aromas that are hard to replicate. I asked Kevin what he thought might happen if we soak wood-chips with Samuel Adams Summer Ale. He didn’t know, so we gave it a shot and discovered that by soaking wood chips with Summer Ale, smoked foods take on a slightly sweet and citrusy note from the lemon as well as a subtle peppery flavor from the Grains of Paradise.
One of my favorite recipes, especially when grilling at a backyard BBQ on Cape Cod, is Summer Ale Grilled Swordfish Steaks with Avocado Butter. Summer Ale-soaked wood chips add beautiful citrus flavors to the swordfish, which are balanced by the subtle char from cooking on a grill. The chips also impart a nice sweetness and light smoky flavor to the swordfish.
Get ready to impress friends and family next time you grill with the secret ingredient: Summer Ale-soaked wood chips!
Summer Ale Grilled Swordfish Steaks with Avocado Butter
- 4 ounces (1/2 cup) Samuel Adams Summer Ale
- 4 tablespoons olive oil
- 2 tablespoons plus 2 teaspoons ground cumin
- Freshly ground black pepper
- 2 cloves garlic, minced
- Grated zest of 1 lemon
- 6 swordfish steaks (each weighing 8- to 10-ounces)
- 2 ripe avocados
- 2 tablespoons salted butter
- 2 teaspoons ground coriander
- Kosher salt
In a mixing bowl, whisk together the Samuel Adams Summer Ale, olive oil, 2 tablespoons of cumin, 2 teaspoons of pepper, garlic, and lemon zest. Lay the swordfish steaks in a shallow glass, ceramic, or rigid plastic dish and pour the marinade over them. Turn the fish to coat, using your fingers or a brush to make sure all steaks are well covered. Cover and refrigerate for at least 1 hour and for no longer than 2 hours.
Peel and pit the avocadoes and put the flesh and butter in a blender or food processor. Blend until smooth. Add the remaining 2 teaspoons of cumin, the coriander, 2 teaspoons of pepper, and season to taste with salt.
Prepare a charcoal or gas grill so that it is medium hot. *Directions for using a gas or charcoal grill as a smoker are below.
Lift the swordfish steaks from the marinade and let any excess drip into the dish. If there is excessive marinade clinging to steaks, scrape it off. Grill the steaks for 3 to 5 minutes on each side or until the fish is opaque but not dry.
Serve each steak topped with about 2 tablespoons of avocado butter, which will melt into the fish. Serve immediately, garnished with cilantro.
DIY Samuel Adams Summer Ale-Soaked Wood Chips:
- To maximize the flavors and aromas of Samuel Adams Summer Ale, soak the wood chips for at least an hour but no more than 90 minutes. The wood chips can be soaked by placing them in a bowl and covering them entirely with Samuel Adams Summer Ale.
- After they’re done soaking, remove the chips and drain them of excess beer. The wood chips should be damp, not dripping wet, when they’re placed in the grill to help prolong their ability to smolder, not burn. (We recommend using Weber’s cherry woods chips for this recipe.)
Tips for Smoking on a Charcoal Grill:
- Light a pile of charcoal briquettes on one side of the cooking grate, and place a large disposable foil pan on the other side.
- Carefully add about 2 or 3 cups of water to the pan (this helps maintain a low cooking temperature and adds moisture to the food). Allow 30 minutes to one hour for the coals to burn down to the correct temperature and the water to heat up.
- Next, drop the damp wood chips directly onto the coals, then place your food on top of the cooking grate over the water pan, and cover your grill.
- Begin cooking the food, and add coals as necessary to maintain heat.
Tips for Smoking on a Gas Grill:
Some gas grills come with a built-in smoker box, which can be filled with woods chips. If your grill doesn’t have a built-in smoker box, here’s what to do:
- Place the wood chips in a disposable foil pan, cover with aluminum foil, then poke holes in the foil cover to allow smoke to escape.
- Place the pan directly on the bars over an unlit burner or two, preferably towards the back of the grill.
- Put the cooking grates in place, turn on the grill, with all the burners on high, and close the lid. When smoke appears, begin cooking your food, adjusting the temperature of the grill as needed.
By: Sam Adams Editorial Team
| Published: July 8th, 2014
Looking to mix up your grilling this summer? Chef David Burke came up with a recipe that can be used for chicken or fish. He suggests grilling this one with aluminum foil, which will keep the meat (or fish) juicy and tender. It also allows for you to prepare it ahead of time and makes for easy clean up, so you can spend more of your time enjoying a beer with friends.
4 T olive oil
Zest and juice of 2 lemons
1 fennel bulb, slivered
1 zucchini, cut into ½-inch slices
1 yellow squash, cut into ½ -inch slices
1 large tomato, diced
½ cup blanched green beans, cut into ½-inch lengths
1 bunch fresh basil, finely chopped
¼ pound prosciutto ham, cut into thin strips
4 T bottled white horseradish
6 halibut steaks or fillets (or chicken breasts), about 5-6 ounces each
3 T cracked black peppercorns
Kosher salt to taste
Whole grain mustard
2 cans of Samuel Adams Summer Ale (¼ cup per foil pack)
Preheat oven to 400 degrees, or light an outdoor grill.
Prepare 6 sheets of aluminum foil, each about 16 x 10 inches. Coat each sheet with a small amount of olive oil.
In a bowl, combine zest and juice of lemons, all vegetables, prosciutto, and horseradish, and mix until all ingredients are combined.
Place half of vegetable mixture on aluminum-foil sheets. Top with Halibut steaks (or chicken breasts) and Summer Ale. Season fish (or chicken) with cracked black peppercorn and salt. Cover with remaining vegetable mixture and fold foil over, closing all sides. You now have 6 packages of fish (or chicken) with prosciutto and vegetables.
**Packages can be stored cold for up to 10 hours
Cook by placing the foil packages on a baking sheet in the oven or place foil packages directly on grill. Cook 5 minutes on the first side, then turn and cook an additional 5 minutes, depending on thickness of fish (Note: the chicken will need to cook 6-8 minutes per side, depending on thickness). To test, pierce one package with a knife or skewer. If the knife or skewer comes out warm, the fish (or chicken) is done.
Garnish with chopped basil leaves and mustard.
Want more cooking with Sam recipes? Check out the Food and Beer section of our website.