Cooking With Hops This Weekend

ChurrosA 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. Read More

The Perfect Valentine’s Day Couple: Chocolate and Beer

Choc-and-Beer-Glass-150x150Valentine’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:

Not Just for Beer: Cooking with Hops

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.Alpine-Spring-and-Hops-150x150

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


    • 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”

Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”

  • Salt to taste

Cooking Instructions:

  1. 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.
  1. 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.
  1. 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.
  1. 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: