Sam Fan Recipes featuring Harvest Pumpkin Ale

Happy Friday (and National Drink Beer Day)! As we head into the weekend (looks to be a rainy one here in Boston) we wanted to pass along a baking recipe that may hit the spot for the cooling temperature. From the kitchen of Sam Adams drinker Steve C. of Gahanna, Ohio, here is a great pumpkin spice beer bread that features our Samuel Adams Harvest Pumpkin Ale, which is currently available in the Harvest Collection variety pack and standalone 6-pack. Read More

Fall Tailgating with Our Boston Lager Cut

Grilling is undoubtedly one of the greatest culinary triumphs of summer, so why let the BBQ fade away when the cooler weather rolls in?  As we’re easing into fall (and FOOTBALL!), consider the other great grilling season, fall tailgating, with the Boston Lager Cut packages that our friends from Robinson’s Prime Reserve have put together.

Beer and meat… does it get any better?

Developed by artisanal meat purveyor Jake Dickson of Dickson’s Farmstand Meatsin NYC, the Boston Lager cut is designed to be the ideal beef counterpart to our flagship Boston Lager.  The brew’s upfront malt flavor matches the caramelized flavors of the meat, and its hoppy finish prepares the palate for the next bite.  The beef and beer intersect with great caramel notes and sweetness, while the elegant hoppiness of our Boston Lager finishes the rich, meaty flavor of the cut.

Through a partnership with Robinson’s Prime Reserve, the Boston Lager Cut is available nationwide in two packages.  Pair with a few Boston Lagers, and you have the ultimate tailgate pairing.

  • The Samuel Adams Boston Lager Cut Package includes: (6) 8 oz Samuel Adams Boston Lager® Cuts and 2 Boston Lager Pint Glasses for $89.95
  • The Samuel Adams Boston Lager Mixed Grill Package includes: (4) 8 oz Samuel Adams Boston Lager® Cuts, (6) 8oz Steak Burgers, crafted from the same high-quality beef, and 4 Samuel Adams Boston Lager Pint Glasses for $99.95







To order visit:


And here’s a suggested Lager Cut recipe to try at home:

Samuel Adams Boston Lager Cut Tacos with Boston Lager Grilled Peaches and Chimi-Chorizo sauce

Recipe by Samuel Adams Chef Partner David Burke

Serves 4

Samuel Adams Boston Lager Cut Tacos



Grill Boston Lager Cuts for 3-4 minutes on each side and slice. Place into taco shell garnish with shredded lettuce, chopped tomatoes and guacamole, plus Chimi-Chorizo sauce (recipe below).

Chimi-Chorizo sauce


  • 1 cup chopped chorizo
  • 2 cloves garlic, chopped
  • 1 cup diced onion
  • 1 cup red pepper chopped
  • 1 bottle Samuel Adams Boston Lager
  • 12oz chicken stock
  • 1 tsp red pepper flakes
  • 2 tsp smoked paprika
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • ¼ cup chopped cilantro
  • ¼ cup olive oil


Sweat out chorizo with olive oil in medium sauce pan. Add peppers, onions and spices and cook for 20 minutes over medium heat until tender. Add Boston Lager, reduce by half. Add chicken stock, and reduce to a sauce-like consistency.   Serve with tacos.

Boston Lager Grilled Peaches


  • 6 peaches, halved and pitted
  • 1 bottle Samuel Adams Boston Lager
  • 1 tsp sugar
  • 1 tsp salt


Combine peaches, salt, sugar and Boston Lager in a bowl. Marinate for 6 hours.  Grill peaches for one minute per side and serve alongside tacos.

Taco Tuesday featuring Harvest Pumpkin Ale!

For the third month we’ve come together with a local Boston food truck, Pennypackers Food Truck, to create a taco using one of our beers. The previous installments provided awesome recipes for shredded pork tacos with a Dark Depth’s Baltic IPA barbeque sauce and lemongrass chicken tacos cooked in Verloren.

To honor the changing of the seasons here in New England, this month we gave the guys our Harvest Pumpkin Ale, a fall favorite that is brewed with over 17 pounds of real pumpkin per barrel and traditional pumpkin pie spices, adding a full body and spicy sweetness to this dark reddish amber brew.  Pennypackers decided to match the distinct roast and spice character with beef short ribs to create a contrasting experience for fall.

Beef short rib tacos with tomato-cranberry salsa and cilantro cooked with our Harvest Pumpkin Ale

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. Imagine substituting Harvest Pumpkin Ale with our new Double Pumpkin, Fat Jack!

Cheers and enjoy!






Beef short rib tacos with tomato-cranberry salsa and cilantro 


  • 6 pack Samuel Adams® Pumpkin Harvest Ale
  • 2-3 lbs beef short rib
  • 1 cinnamon stick
  • 8 plum tomatoes
  • 1 red onion
  • 2-3 jalapeños
  • 1/2 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1 lime
  • Tablespoon cumin
  • Tablespoon paprika
  • 2 cups fresh cranberries
  • 1 cup sugar
  • 1 cup cider vinegar
  • Cilantro
  • Taco shells


1.) Lightly salt and pepper the short ribs.  In a really hot pan, sear all sides of the beef.

2.) Place short ribs in a deep pan, with the cinnamon stick, and cover with Samuel Adams® Pumpkin Harvest Ale.  Don’t be afraid to drink the remaining beer.

3.) Cover pan and braise slowly in a 275 degree oven for 4 hours.

4.) Take out of oven and pour juices out into a pot. Skim the fat, and reduce the liquid by at least half.  Return liquids to the pan with the beef

5.) To make the salsa: in a pot combine cranberries, sugar and cider vinegar, and cook on medium high, until thick- about 30 minutes. Allow to cool.

6.) Finely dice the tomatoes, onion, and jalapeños. Add in the juice from the lime, the red wine vinegar, the oil, the cumin and paprika, and season with salt and pepper.  Let stand for 15 minutes.  Add the cranberry mixture and let stand for 2 hours or more.

7.) Heat up a tortilla; add some short rib, a little salsa, and some sprigs of cilantro. Enjoy with a cold beer!


Check out more food and beer pairings here!