Beers (and Foods) of Fall

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.

harvest pack_blog post

cowboy-beef-boston-lager-chili--en--7aecdc3c-2493-40da-a855-5f603ae1c538Boston 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.

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Celebrate Oktoberfest with Beer and Pretzels Paired with Samuel Adams Smoked OctoberFest German Mustard

Snyders with MustardBeer 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

Instructions:

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.

Samuel Adams Summer Ale Steamed Halibut (or Chicken) in Foil with Prosciutto, Vegetables and Lemon

foil chicken

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.

Ingredients:

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)

Directions:

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.

Boston Lager Smoked Gouda Cheeseburgers: A Recipe from BBQ’d Productions

Lager and burgerCraft beer is one of the most important ingredients you need to celebrate Independence Day this weekend.  And we’re not just talking about drinking beer.  We’re cooking with it too.

While you’re firing up the grills and celebrating July 4th, check out a recipe for a burger topped with smoked Gouda and beer caramelized onions from Brewing the American Dream program participant Kris Schoenberger, owner of BBQ’d Productions:

Beer Cheese Topping:

2 Tablespoons of Salted Butter

2 Tablespoons of Flour

½ Bottle of Sam Adams Boston Lager

4oz Shredded Smoked Gouda Cheese

½ Teaspoon of Mustard

½ Teaspoon of Worcestershire Sauce

Cayenne Pepper to Taste (Depends on how spicy you like)

Directions:

1. Melt butter in a pan over medium-low heat

2. When it bubbles and foams, add the flour and whisk together to form a paste.

3. Cook, whisking constantly, until the mixture turns from white to light tan.

4. Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce. Stir in Cayenne.  Remove from heat and set aside until ready to use. You may need to reheat before serving.

Beer Caramelized Onions Topping:

2 Large Onions, Diced

2 Tablespoons Butter

1/2 Bottle of Sam Adams Boston Lager

Black Pepper to taste

Directions:

1. Melt the butter in a heavy skillet over medium-high heat, then add the onions.

2. Allow them to cook without stirring for 15 minutes, then flip so that the raw onions on the top are now on the bottom.

3. Cook for another 10-15 minutes, then stir in beer, lower the heat and allow to cook slowly for another 15 minutes or until completely soft and deeply caramelized.

Burger Recipe:

2 Pounds of Ground Beef

1 Egg

2 cloves chopped Garlic

4 tablespoons Worcestershire sauce

Directions:

1.  Dice garlic fine.

2. Add all ingredients, and mix well with ground beef.

3. Form burger patties, and cook on a hot grill to desired cooked preference.

4. Assemble Burger, on a freshly toasted bun, and top with cheese sauce and caramelized onions.

Looking for more cooking with beer recipes? Check out the Food and Beer section of our website.

 

Beers (and Foods) of Summer

It’s summertime (finally!), so that means it’s time to enjoy beers in the sunshine and invite some friends over to grill. Our Beers of Summer variety pack is a versatile collection of beers that’s sure to have a style to please everyone at your backyard BBQ. Here’s a guide to some of our favorite summer beer and food pairings to accompany your next cookout.

Sam Summer_Lobster

Boston Lager: Our original beer is full-flavored with a balance of malty sweetness, contrasted by hop spiciness and a smooth finish.

This is still our number one favorite for a reason. Its flavor makes it an incredibly versatile pairing with a lot of different foods and styles of cooking. In the summer, it really shines as a complement to barbeque beef brisket. The sweetness and caramel notes of the malt complement and add depth to the roasted, savory taste of the meat while the hops cut through the richness and contrast the tang of barbeque sauce.

Summer Ale: Citrusy with a hint of spice from lemon peel and Grains of Paradise.

In New England, we can’t get enough seafood – especially in the summer. For me, one quintessential pairing I look forward to every year is our Summer Ale and lobster. Lobster’s rich, sweet flavors are nicely balanced by the bright complexities of Summer Ale. The crisp wheat character balances out the buttery meat, while the citrus adds a fresh bite.

Porch Rocker: Tart & refreshing, a golden lager with a fresh squeezed lemon taste.

Beer and food pairings shouldn’t be reserved for only the main course! Porch Rocker makes a great pairing for light summer fare from apps, like a sharp cheddar cheese plate, to salad to desserts. It’s tart citrus lemon character accents and tames the sweetness in a blueberry cobbler and cuts through the creaminess of a cheesecake.

White Lantern: The crisp wheat character of a white ale with a citrus sweetness and hint of peppery spice.

Too hot out to fire up the grill? White Lantern is a perfect match to a Caesar salad. The crisp wheat cuts through the creaminess and tang of the dressing while the coriander complements its pepper. The bright citrus notes accent the dish without overpowering it, creating a refreshingly crisp pairing.

Blueberry Hill Lager: A crisp unfiltered lager that is aged on blueberries for a subtle fruity character.

A natural pairing for this brew is with salads or dessert but its combination of subtle fruit sweetness and hint of citrusy hops creates a great complement to light savory fare like grilled fish. The sweetness of the blueberries creates a counterpoint to the flavor from the grill and while the hop character accents the flavor of the fish.

Belgian Session: A refreshing and spicy Belgian ale with notes of fruit, clove, and hop citrus balanced by a honeyed malt sweetness.

Belgian Session’s light character has a range of delicate flavors that are a perfect complement to a variety of summer dishes. The combination of floral and spice notes and touch of citrus hops complements the herbs and lemon of a roasted chicken for a refreshing yet flavorful pairing.

Cheers to summer!

Looking for some cooking with beer recipes for the summer? Check out the Food and Beer section of our website.

Guide to Valentine’s Day Beer and Food Pairings

Some people mistakenly think of Valentine’s Day as a “wine holiday,” (we’re using our finger quotes on this one) but we know better. Instead, we think you should impress your Valentine with some excellent beer and food pairings! Chef David Burke and Gianni Cavicchi, the Beer and Wine Expert at Tour de France Restaurant Group NYC, compiled a pairing guide for common aphrodisiac foods and a few of the beers in our Spring Brews Variety Pack.  You know, to help make this Valentine’s Day one to remember…

Oysters: Pair with Cold Snap

The saltiness of the oysters is enhanced by the citrus notes in Cold Snap.  The pairing ends with a light, crisp finish, and the wheat and subtle pepper notes in the beer cleanse your palate.

Grains of Paradise Crusted Steak: Pair with Boston Lager or Irish Red

Beef is a great pairing, if not one of the best pairings for Boston Lager; the brew’s upfront malt flavor matches the caramelized flavors of the meat, and its hoppy finish acts as a  palate cleanser and gets you ready for the next bite. Another pairing option would be a beer with a darker roasted character like Irish Red. The roasted malts will add depth to the taste of the meat while the effervescence will keep the taste refreshing.

Grilled Salmon: Pair with Whitewater IPA

The American and Australian hop varieties in this beer impart bold grapefruit notes and provide a nice contrast to sweeter salmon dishes, while the beer’s crisp wheat malt and subtle addition of apricots and orange peel provide a refreshing complement.

Dark Chocolate: Pair with Boston Lager

We know, this one may come as a bit of a surprise. When pairing chocolate and beer, rich malty flavors are your friend. The malt character and subtle bitterness from the Noble Hops, complements the malt sweetness in the chocolate. The carbonation also tends to lighten heavier chocolates and acts as a palate cleanser.

Arugula Salad: Pair with Cold Snap

Traditionally you don’t want a big, aggressive tasting beer to overpower the light salad ingredients. The crisp wheat and citrus notes of Cold Snap complement these light flavors perfectly.

Want to pick up some Samuel Adams for your Valentine? Check out our Find a Sam page.

Fight the Chill with the Grill: Congratulations to our Winner!

This winter we challenged you to not let the cold and snow keep you from firing up your grill and enjoying a Boston Lager – and you didn’t let us down. We had quite a few Sam drinkers brave the weather and send us their #GrillingWithSam photos to prove it.

grill with sam 1We’re excited to congratulate our winner Mike D. from Shirley, NY who submitted several photos throughout the winter. Mike is now the proud owner of a Samuel Adams Weber Grill!

Thank you to everyone who participated! We wanted to give you one more #GrillingWithSam recipe from Chef Vinson Petrillo to try out before winter ends:

Grilled Samuel Adams Boston Lager Marinated Hanger Steak
Serves 6

Ingredients:
6 portions of cleaned hanger steak, 6 ounces apiece
6 cloves crushed garlic
½ cup Samuel Adams Boston Lager
¼ cup olive oil
1 sprig rosemary, leaves only
1 tablespoon salt
½ tablespoon pepper
2 tablespoons red wine vinegar
Pinch of red pepper flakes

For The Steak:
Marinate the steaks for up to four hours with the garlic, olive oil, rosemary leaves, red pepper flakes, salt, pepper, red wine vinegar and Samuel Adams Boston Lager. Light a grill hot enough for the steaks to sear, but not to burn. Cook the steaks to medium rare or just below. Once done, let them rest over fresh herbs to absorb the flavor and serve with the Samuel Adams Boston Lager glazed early winter roots.

Samuel Adams Boston Lager Glazed Early Winter Roots

Ingredients:
1 bunch white asparagus
1 bunch Thumbelina carrots, peeled and quartered
1 bunch baby turnips, washed, peeled and quartered
1 bunch baby radishes, washed and quartered
1ounce honey
¼ cup Samuel Adams Boston Lager
½ cup unsalted butter
Salt and pepper to taste

For the Asparagus
Cut off the bottoms of the asparagus, leaving the tops 4-5 inches. Season heavily with olive oil, salt and pepper.

Grill the asparagus on all sides for a total of 3 minutes and remove from the grill.

Peel the asparagus after it has been grilled. This will allow the asparagus to have a grilled flavor without adding any color to the glazed roots.

Cut the asparagus into 1 inch pieces and reserve.

For The Winter Roots
Fill a large pot with water and salt heavily. Set the pot on the stove and boil.

Remove and reserve the leaves from the turnips and radishes, then gently wash the leafless radishes and turnips in very cold running water. Dry them in a salad spinner.

In the pot of salted water, blanch the turnips, carrots, and radishes until just tender.
Remove the vegetables from the boiling water once blanched, and shock them quickly in an ice water bath until cold.

Transfer the vegetables into a sauce pot over heat along with the white asparagus. Add in the Samuel Adams Boston Lager and the honey.

Let the liquid come to a boil and turn the heat to low. Slowly stir in the butter, making sure not to break the liquid.

Season the glazed vegetables with salt and pepper and reserve warm for the plate.

Brush the radish and turnip leaves with olive oil and season with salt and pepper. Grill the leaves until just tender and lightly colored.

On a warm plate, place the leaves down first and top with the glazed roots and white asparagus.

Cooking with Beer for the Big Game: Ms. Brandi’s ‘Sweet N Sassy’ Boston Lager Wing Sauce

chicken wingsPlanning on making homemade chicken wings for the big game on Sunday? Brewing the American Dream participant Brandi Watson of Ms. Brandi’s Wing and a Prayer Takeout & Catering in PA gave us a great wing sauce recipe that we think would be a big hit at any football viewing party.

Ingredients

2 12 oz. bottles of Samuel Adams Boston Lager
1/2 cup brown sugar
1/4 cup BBQ sauce
1/4 cup Chinese Hoison sauce
4 tbsp. chopped fresh garlic
1/3 cup grape jelly
1/2 tsp. fresh ginger
juice of 1/2 orange
2 tbsp. orange zest
4 tbsp. chopped fresh cilantro
3 tbsp. cornstarch
3 tbsp. water

Method

In a saucepan, combine the first 6 ingredients, stir them over medium heat to making sure all sugar and jelly have blended and dissolved well. Add orange juice, orange zest, and cilantro. Let heat two minutes.

Combine the water and cornstarch in a small separate bowl, stir into the sauce, then let cook for five minutes to thicken the sauce.

Fry chicken wingettes separately and toss in the sauce to your liking – this recipe will coat 3 lbs. of wings.

Serve with blue cheese or ranch dressing – and of course, pair with a Boston Lager!

Are you a small business owner in the Philadelphia area? Join us on February 24 for our Samuel Adams Brewing the American Dream Speed Coaching event! Learn more and RSVP here.

Cooking with Beer for the Big Game: Cheese Boston Lager Sliders

Looking for a fun dish to snack on during the big game on Sunday? Chef David Burke gave us a recipe for Boston Lager Sliders and Boston Lager ketchup that are quick and easy to put prepare so you can enjoy the game just as much as you will enjoy the food (and beer)!

Boston Lager Sliders_Blog photo

Cheese Boston Lager Sliders (Yields 20 servings)

Ingredients:

20 small burger buns or English muffins, halved
40 oz. ground beef
4 bottles Samuel Adams Boston Lager
Sliced pickles
40 slices American cheese, cut in 1 inch x 1 inch pieces
20 cherry tomatoes, skewered

Method:

Slice half of the bread. Scoop out ½ of the bread on the bottom portion. Fill with 2 oz. ground beef that has been tossed with Samuel Adams Boston Lager. Place on sheet pan upside down (on meat side) to brown meat for 3 minutes in a 350 degree oven. Remove from oven and top meat with cheese, thinly sliced pickles and top of English muffin. Heat in oven for 5 minutes at 350 degrees. Remove from heat and skewer with tomato. Serve immediately.

Boston Lager Ketchup (Yields 10 servings)

Ingredients:

2 cups ketchup
2 cups mayonnaise
4 tbsp Boston Lager

Method:

Mix together all ingredients and serve with sliders.

Cooking with Beer for the Big Game: Samuel Adams Boston Lager Chili

Boston Lager ChiliThere’s just something about chili and football that go really well together. And when you throw Boston Lager into the mix, it can’t get much better! Chef David Burke created a recipe for Boston Lager Chili that will be the perfect pairing for Sunday’s game.

Ingredients:

4 lbs ground beef
1 medium red pepper, diced
1 medium yellow pepper, diced
1 Spanish onion, diced
1 bottle Samuel Adams Boston Lager
½ cup tomato paste
1 cup whole peeled canned tomatoes
½ cup canned chili sauce
¾ cup red kidney beans
1 tbsp chili powder
1 tbsp paprika
1 tsp cayenne
1 ½ tsp ground cumin
1 ½ tsp toasted ground coriander
1 tsp dried thyme
2 tsp salt
2 tbsp kosher salt
2 tbsp canola oil
1 tsp Tabasco
2 cups shredded cheddar cheese
Freshly ground black pepper

Method:

1) Brown meat with salt and pepper in a sauté pan. Let drain on the side on paper towels.

2) In same sauté pan, add peppers and onions with the spices and canola oil. Bloom the
spices. Cook, stirring, for 4 to 5 minutes or until the spices are fragrant and the onions
and peppers begin to soften.

3) Add the lager, tomatoes and their juices, and tomato paste and bring to a simmer.
Return the meat to the pot and add the kidney beans and chili sauce. Stir in the hot
pepper sauce and season to taste with salt. Let the chili simmer for 45 minutes to 1 hour
until thoroughly cooked and the flavors come together.

4) Serve in soup bowls and top with shredded cheddar cheese.

This recipe will serve 8 people.

Cooking with Beer for the Big Game: Sausage, Beer, & Cheese Soup with Samuel Adams Cold Snap

Even though our team didn’t make it to the big game this year, we’re still looking forward to watching football with friends and family on Sunday. Karl’s Sausage Kitchen, a Boston based Brewing the American Dream beneficiary, came up with a great recipe that we think will be a crowd pleaser – no matter which team you’re rooting for.

Sausage, Beer & Cheese Soup with Samuel Adams Cold Snap

cheese-soup-with-beer--en--377e9011-5ae9-4aeb-bcdd-2373914f6971

Ingredients:

1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
7 ounces extra-sharp Cheddar, shredded
7 ounces processed Swiss cheese, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 pound smoked sausage (Karl’s Hungarian Debrciner, Smoked Polish,
Andouille)
1 (12-ounce) Samuel Adams Cold Snap

Directions:

Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and Samuel Adams Cold Snap. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

To find Cold Snap near you, check out our Find a Sam page.

Fight the Chill with the Grill: Buffalo Chicken Pizza with Samuel Adams Boston Lager Infused Crust

Last week was National Pizza Week and we thought we’d combine two of our passions to celebrate: cooking with beer and grilling. To help us with the finer points of making pizza on the grill, we called in some expert advice from our friend Kevin Kolman. Kevin is the Grill Master at Weber Grills, making him the go-to guy for all grilling techniques, products, and questions.

A Sam Fan shared his #GrillingWithSam photo as he fired up his grill and made a pizza on his Weber pizza stone with a Cold Snap.

A Sam Fan shared his #GrillingWithSam photo as he fired up his grill and made a pizza on his Weber pizza stone with a Cold Snap.

In the fall he helped us out with some tailgating tips and he was excited to share his advice on grilling pizzas, and a recipe infusing Samuel Adams, as we find ourselves in the throes of football playoff season.

Q: How does grilling a pizza affect the flavor profile?

A: When grilling a pizza the grates provide carmelization (those beautiful restaurant quality marks) which brings out the flavor of the dough and enhances the taste.  Also, grilling the tomatoes, veggies and other favorite toppings provides extra flavor and takes a basic pizza to a whole new level.

Q: Do you need to do anything special to prepare your grill for a pizza? Are there any special tools you might need?

A: You do not need anything specific for grilling a pizza besides a 400-425 degree grill.  3-4 minutes per side and that’s about it. Now for those who love the traditional pizza crust, a pizza stone provides an awesome experience on a grill.  Besides that,  time, some patience and some good BEER to drink.  Preferably a Sam Adams!

Q: Do some toppings work better than others when grilling a pizza?

A: Actually all your traditional favorite toppings work excellent on the grill. What excites me about doing a pizza is adding something new to it. For instance, adding beer to the sauce or pairing the pizza with a certain type of  beer.  I think what makes grilling more exciting is incorporating new ingredients we might not have thought about before to make the pizza specialized and truly your own creation.

Q: What’s the best advice you have for someone who is grilling a pizza for the first time?

A: Make sure the grill is not too hot! 400-425 degrees is the ideal temperature. You can also check out this video for 10 easy tips for cooking a homemade pizza on a grill.

Ready to grill up a pizza? Here’s a recipe from Kevin for you to try out:

Buffalo Chicken Pizza with Samuel Adams Boston Lager Infused Crust

4 to 6 servings

Pizza Sauce
½ cup of favorite buffalo wing sauce
3 TBSP butter
1 tbsp. Worcestershire sauce
1 tsp. cayenne pepper
Salt and pepper to taste

4 boneless chicken breast
1 tsp. salt
1 tbsp. pepper
1 tsp. cayenne pepper
1 tbsp. paprika
2 oz. olive oil

7 oz. pizza dough – use our Boston Lager infused crust pizza recipe!

8 oz. mozzarella cheese

In a saucepan, combine franks red-hot, butter, Worcestershire sauce, cayenne pepper, salt and pepper.

Stir occasionally till butter is melted. Turn off and let stand.

Take chicken breast in a plastic bag.  Combine salt, pepper, cayenne pepper and paprika.  Stir and add to bag along with the olive oil.  Marinade the chicken breasts for 1 hour is possible or coat evenly if time does not permit.

Place chicken breast on the grill making sure the temperatures of the grill is 425-450.  We are looking for a medium direct heat.  Grill 4-5 minutes per side depending on size and take off at 165 and let rest.

Preparing pizzas for grill:

  • Let dough rise a few hours before use (cold dough will not stretch thin).
  • Stretch from the middle
  • Use parchment paper or tin foil with olive oil to move dough to grill
  • The grill needs to be set up for direct medium heat 425-450
  • Grill the pizza dough 3-4 minutes on one side.
  • Clean, hot grates let dough release from the grates when it’s cooked
  • Remove dough from grill to prepare pizza
  • The grill marks should be facing up at you and begin to cover the dough with the buffalo chicken sauce.  Add diced chicken breast to the pizza and any addition sauce that is left over and cover with cheese
  • Grill pizza 4 minutes per side making sure you keep the lid closed which will help melt the cheese.

And finally, slice pizza and enjoy a Samuel Adams Boston Lager!

Planning on trying out the recipe? Don’t let the cold hold you back! Fight the chill with the grill and grab a Samuel Adams Boston Lager and share your grilling photos on Twitter or Instagram using the hashtag #GrillingWithSam for a chance to win a Weber Grill and Samuel Adams prize pack! We’ll be accepting entries through the end of January.

 

Fight the Chill with the Grill (and Boston Lager)!

When temperatures drop and the sun starts setting earlier, there’s an army of brave souls that emerge with a passion for grilling outdoors, and I have to admit that I’m one of them. So when the flakes started falling here in Boston this past weekend, I was grilling outside with a Boston Lager in hand and, of course, beer infused in the recipe.

Winter Grilling 6This winter, we’re teaming up with Chef Vinson Petrillo who is known for his boundary pushing dishes (you may have seen him on Food Network’s ‘Chopped’), to create unexpected winter grilling recipes enhanced by Boston Lager.

We’re hoping these will inspire you to get outside this winter to grill and when you do, we want you to share your photos with us! Join in via Instagram or Twitter using the hashtag #GrillingWithSam to share your favorite winter grilling photos, tips, stories and recipes. Those who post using the hashtag will be entered to win prizes, including a Samuel Adams customized Weber® grill (like the one in the photo above) and a Samuel Adams prize pack.

Samuel Adams Boston Lager on its own is the perfect cold weather beer. It’s a full-bodied, robust brew with a rich malty character, balanced by spicy hop and sweet caramel notes. And when you combine Boston Lager with grilling, there’s really nothing better. People tend to be a lot more daring when they are outside grilling than when they have a saucepan in the kitchen, hence a perfect time to incorporate beer! From a flavor perspective, grilling can give food a little bit of caramelized sweetness from the flames. Boston Lager’s maltiness compliments this slight sweetness while the hops in the beer give a little spice to balance everything out.

So don’t be daunted by the cold. There’s no better time to be a winter griller and no better way to grill than with beer. Head outside to fight the winter chill with a grill. Below is one of Chef Vinson’s favorite Samuel Adams Boston Lager winter grilling recipes. We hope you’ll try it out! Don’t forget to share your photos on Twitter or Instagram with the hashtag #GrillingWithSam!

Samuel Adams Boston Lager Brined and Grilled Pork Rack
Serves 6

Ingredients:
1 rack of pork (3-4 pounds, bone on, with 6 bones attached)
2 cups apple cider
2 cups Samuel Adams Boston Lager
1 tablespoon coarsely ground black pepper
¼ cup salt
¼ cup light brown sugar
1 teaspoon red pepper flakes
Canola oil for coating the pork

For the Samuel Adams Boston Lager Brine:
Heat all the ingredients together, minus the pork and canola oil, in a saucepan. Once the mixture comes to a boil, pour it into a container that can fit in an ice bath. Cool the mixture in an ice bath until the liquid is at 40 degrees F.

For the Grilled Pork Rack:
Place the pork rack in the brine and refrigerate overnight for at least 12 hrs. When the pork is fully brined, remove from the brine and discard the brining liquid.

Place the pork on a cooling rack so it can dry, and let it come to room temperature before grilling.

Light a grill with coals, but be sure to offset the coals slightly, making one side hotter than the other.

Portion the pork rack into six 1-1 ½ inch chops. Generously season with salt and pepper and a light coating of canola oil, so the pork sears but doesn’t stick to the grill.

Place the pork on the hot side of the lighted grill and cook for approximately 2 minutes on each side (until it begins to brown). Be sure to move the pork often to prevent flare-ups. After the pork chops cook for 2 minutes on each side, move them to the cooler side of the grill and turn them every 2 minutes. The pork is done when the internal temperature reaches 140-145 degrees F. Once done, take the pork chops off the grill and let them rest for about 10 minutes before serving. Serve with Samuel Adams Apple Butter.

Samuel Adams Apple Butter

Ingredients:
2 ½ cups Samuel Adams Boston Lager
6 Honeycrisp apples
3 onions, sliced
6 garlic cloves
2 sprigs fresh thyme
2 pinches Penzy apple pie seasoning
8 tablespoons unsalted butter, kept cold
Salt and pepper to taste

Gather a cast-iron pan or a heavy skillet that can be used on the grill.

Peel and core the apples, cut them in half, then cut each half into four pieces. This should result in a total of eight pieces per apple. Peel and slice the onions evenly.

Add the onions, apples, apple pie seasoning and a pinch of salt to the pan, and sweat them until translucent. Once the onions are translucent, add the Samuel Adams Boston Lager and reduce by half. Once reduced, take the mixture off the heat and slowly start adding the cold butter, stirring with a whisk. Add 1 tablespoon of butter at a time, taking caution not to break the sauce. Once all of the butter is added, you’ll have apple butter for the pork chops.

Tailgating Tips from Weber Grill Master Kevin Kolman

kevinkolmanKevin Kolman is Weber’s Grill Master, making him Weber’s go-to guy for all grilling techniques, products, and questions. We were lucky enough to grill out with Kevin at the Boston Brewery in September so we took the opportunity to ask him for some pro tips about something we all love to do – tailgate.

Q: In your opinion, what’s the most common rookie mistake people make when tailgating?

A: 1.  Using the wrong grill.  2. Running out of fuel.   3.Running out of food.  4. Running out of beer.

Q: What is a cooking with beer dish that you could impress your friends with at a tailgate?

A: There are actually a couple of dishes that come of mind.  One is a BBQ cheeseburger with grilled onions.  I use Samuel Adams OctoberFest and mix it into my bbq sauce and warm for 5-7 minutes.  I then use that as a glaze right before the burger comes off the grill.  I also use OctoberFest when grilling onions.  The flavor and color are amazing, which really takes the burger to another place.

Q: Where and when did your most memorable tailgate take place?

A: It was actually October 10th of this year – I held a tailgate at Soldiers Field for more than 100 people. The weather was perfect and so was the food.  It will go down in history as one of my favorite grilling moments ever!

Want more ideas for how to have an awesome tailgate? Check out this video from the Weber blog.

Sam Can Chicken Recipe from Chef David Burke

As a Boston sports fanatic, I can tell you that tailgating is a competitive sport for the true fan – not something to be taken lightly. In the parking lots before the big game, it’s not unusual to encounter people five hours before kickoff, grilling away and setting up their spreads.

You usually see a lot of hot dogs and hamburgers on the grill, but with the help of Chef David Burke, we’ve created the perfect dish to bolster your tailgating arsenal: “Sam Can” Chicken, made with our very own Samuel Adams Boston Lager.

Sam Can Chicken 1

Our new Boston Lager cans offer a more convenient way to enjoy the great taste of Boston Lager whether you’re tailgating at the game or “homegating” in front of the television. It also offers us the opportunity to experiment with even more recipes. Chef Burke’s unique approach calls for a funnel (placed atop the chicken like a hat) to allow steam to circulate, releasing layers of flavor and moisture into the chicken, and keeping the chicken moist. The can serves as a vertical roast rack for the chicken, which can be roasted on the grill, in a smoker or even in your home oven.

Why is craft beer perfect for a beer can chicken recipe, you might ask?  The Boston Lager actually acts as a built-in “spice packet.” As the beer boils, the chicken is infused with delicious, malt-and-hops laden steam, which adds a complex range of flavors, from roasted to slightly sweet. A variety of hops lend floral, piney and citrus notes to the chicken.

With the fall sports season now in full swing, there’s no better time to try out this exciting new recipe. I recommend pairing it with, you guessed it, Boston Lager.

Samuel Adams® Sam Can Chicken Recipe

Recipe by Chef David Burke

Yield: Serves 4-6

Ingredients:

  • 1 whole fryer chicken (approximately 3 to 5 pounds) with giblets removed
  • One 12-ounce can of Samuel Adams Boston Lager® (Find it here)
  • 1 cup soy sauce
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon ketchup
  • 1 tablespoon mustard
  • 2 tablespoons honey
  • 1 pinch of red pepper flakes
  • 1 lemon for fresh-squeezed lemon juice
  • 1 stainless steel cooking funnel (will need for cooking)

Directions:

Create the chicken marinade by mixing all the ingredients, except for the chicken, in a mixing bowl. Next, add the chicken to marinade and marinate for 2 hours.

Heat the grill (on high, or until coals are ready for cooking). Open the can of Sam Adams Boston Lager®. Remove 1 tablespoon of beer from the can. Using a grill fork or knife, punch a few holes in the top of the can. Place your chicken right side up on the can. It should sit up straight. (TIP: Be sure to place the beer can as far into the chicken as you can, as if you were balancing the chicken on the can.) Cut a small hole at the top of the chicken to allow steam to go in and out. Then, place a stainless steel funnel over the top of the chicken and cover the funnel hole with foil; this will hold the steam in and allow it to circulate and keep the chicken moist. (TIP: The wide opening of the funnel should fit snuggly over the chicken).

Place the beer can chicken in the middle of the grill and close the grill. Let the chicken cook for about 1 hour or until the meat reaches the temperature of 165 degrees.

For conventional ovens: Set the oven to 375 degrees and cook the chicken on the bottom rack. Cook for 1 hour 20 minutes.

(For more Cooking with Sam recipes, click here)