By: Jennifer Glanville
| Published: August 4th, 2015
As a brewer and self-proclaimed foodie, one of my favorite things to do is pair our beers with food and I know I’m not alone. In fact, many brewers have a theory about pairing IPAs with food: the bitterness in hops affects the heat in spicy food.
To celebrate IPA Day (Thursday, August 6), we put this theory to the test and I joined the awesome culinary professionals at The Culinary Institute of America (CIA) in Hyde Park, N.Y. to “study” this theory. My excitement level was off the charts to conduct an official sensory experiment with food experts. If tests at school had been this fun, I’d be back in a heartbeat!
How We Did It: The Taste Panel & Sample Ballot
At the CIA, we tested this theory using an easy method and delicious materials. We tasted the three West Coast-style IPAs in our Rebel family – Rebel IPA, Rebel Rider Session IPA, and Rebel Rouser Double IPA – alongside a single recipe of Buffalo wings. I wasn’t sure exactly what to expect. ► Read More
By: Sam Adams Editorial Team
| Published: June 17th, 2015
Here at the Boston Brewery, we’re getting ready to toast dads all across the country on Father’s Day. Of course, we’ll have a Boston Lager in hand, but this year our brewers teamed up with the meat experts at Duke’s Small Batch Smoked Meats to raise the bar for the ultimate Father’s Day DIY: Samuel Adams Boston Lager-infused beef jerky.
Perfect for creating and enjoying with dad on his special day, Boston Lager-infused jerky is both easy to make and delicious, and while you’re marinating the thinly sliced beef in beer and spices, you’ll have plenty of time to catch up with dad over a Boston Lager.
For the recipe below, Boston Lager Fresh Ginger & Citrus jerky, the citrus flavors in the marinade and meat rub are enhanced by the citrus character from the Noble hops in Boston Lager. The malt character from the Boston Lager also imparts an underlying flavor that perfectly complements the flavors of the meat. The end result is a deliciously complex jerky with lingering spiciness.
Check out DukesMeats.com to learn more about their small batch, smoked creations, and use #CookingWithSamAdams to show us how you’re making Samuel Adams part of your Father’s Day celebration.
Samuel Adams Boston Lager Fresh Ginger & Citrus Beef Jerky
Recipe by Duke’s Small Batch Smoked Meats
For the Jerky:
- 3 lbs. beef eye-of-rounds, thinly sliced
For the Marinade:
- 2 bottles Samuel Adams Boston Lager
- 1 tbsp. apple cider vinegar
- 2 tbsp. cane or brown sugar
- ¾ tbsp. sea salt
- ½ tbsp. mustard powder
- ¾ tbsp. fresh garlic, diced
- ¾ tbsp. Dijon mustard
- 1 tbsp. fresh ginger, minced
For the Rub:
- 1 tbsp. sea salt
- ½ tbsp. fresh orange zest
- ½ tbsp. fresh lemon zest
- 1 tbsp. fresh ginger, minced
- ½ tbsp. fresh garlic, diced
- ½ tsp. cracked black pepper
- 1 tbsp. fresh squeezed lemon juice
- 1 tbsp. Fresh squeezed orange juice
For the Marinade:
In a saucepan over medium heat, reduce 2 bottles of Samuel Adams Boston Lager by half, to about 12oz. Thoroughly mix all marinade ingredients into the reduced beer, and cool the mixture before using. Once the marinade is cooled, pour it over the sliced meat in a large mixing bowl, cover, and allow the meat to marinate 12-24 hours in a refrigerator – 24 hours for best results. A tumble marinator can be used if available.
For the Jerky:
Remove the thinly sliced eye-of-rounds from the marinade and pat dry on both sides. Mix all of the rub ingredients well, ensuring thorough distribution. In a large mixing bowl or tumbler, add the sliced meat and rub mixture, and mix until the meat is coated evenly.
Allow the meat to come to room temperature, and set the oven to 175° F – it is extremely important to ensure that the oven temperature remains steady. Line a baking sheet with foil and place a wire/stainless cooling rack on the baking sheet, on top of the foil. Arrange the jerky strips along the cooling racks, covering as much space as possible. The cooling racks allow air to flow under the jerky strips, ensuring even drying.
*If using a dehydrator instead of an oven – lay the slices of meat in a single layer along screens and dry for at least 4 hours at the dehydrator’s highest setting, at least 165-170° F.
**If using an oven, you can spray water into the oven using a bottle sprayer every 30 minutes to create steam and ensure that the jerky stays tender and doesn’t over dry.
Depending on the thickness of the slices, the drying can take anywhere from 2-4 hours in the oven. A properly maintained 175° F oven will dry a slim strip in approximately 3.5 hours. The jerky is ready to be removed from the oven when it is darker in color and dry enough to snap when bent. Remove the jerky from the oven once done – it can be enjoyed warm, cooled, or stored in a cool, dry place for up to 2-3 months.
Tasting Notes from Samuel Adams Brewer Jennifer Glanville:
The citrus flavors from the marinade and rub are enhanced by the citrus character from the Noble hops in the Boston Lager. The malt character from the Boston Lager imparts an underlying flavor that complements the flavors from the meat. The overall flavor is complex, and finishes with a lingering spice character from the ginger and the beer’s Hallertau Mittelfruh hops.
By: Jennifer Glanville
| Published: May 19th, 2015
What’s better than combining two of America’s favorite summer traditions – grilling and craft beer?
As a brewer and self-proclaimed foodie, I’m always trying new ways to incorporate beer in my recipes. With a summer of grilling and enjoying refreshing Summer Ale ahead of us, we worked with grillmaster Kevin Kolman from Weber Grills® to develop a fun DIY activity for craft beer-loving and backyard BBQ pit masters alike: Samuel Adams Summer ale-soaked wood chips and beer infused recipes.
Soaking wood chips in Samuel Adams beer adds a new element to smoking on the grill. When placed on the hot coals of a charcoal grill or in a smoker tray on a gas grill, Weber Applewood Chips soaked in Samuel Adams Summer Ale infuse flavors into grilled food. The unique flavors imparted by this method include a slightly sweet and citrusy note imparted by the lemon peel in Summer Ale along with a subtle peppery flavor from Grains of Paradise used as a spice in the brew.
If you’re firing your grill this this summer, wow friends and family with our easy method for wood chips soaked in Summer Ale and check out this flavorful recipe for Summer Ale salmon filets.
More recipes to come throughout the summer and don’t forget to pair your final grilled masterpiece with a Summer Ale! Enjoy!
Show us (@SamuelAdamsBeer) your grilling skills on Twitter or Instagram using the hashtag #CookingWithSamAdams
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 30 minutes. The wood chips can be soaked by placing them in a bucket and covering them fully with Samuel Adams Summer Ale.
- After soaking, remove the chips and drain excess beer. The wood chips should be damp, not dripping wet when placed in the grill to help prolong their ability to smolder, rather than burn, and add more beer flavor to the food. We recommend using Weber’s Apple Wood Chips.
Tips for Smoking on a Charcoal Grill:
- Light a pile of charcoal briquettes on the grill grate, or for best results use a chimney starter to light your coals.
- Sprinkle a handful of damp wood chips directly onto the coals once they are covered in white ash and place the lid on the grill. As smoke begins to pour out of the grill, place your food on top of the grill grate and re-cover. Be sure to position the vent on the opposite side of the charcoal to draw heat and smoke over the food as it leaves the grill.
- Begin grilling 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 simply be filled with the wood chips soaked in Summer Ale. If your grill doesn’t have a built-in smoker box, follow these simple steps:
- Use the Weber Firespice Apple Smoker Tray which is pre-filled with the Apple Wood Chips.
- The wood chips can be soaked by placing the entire pre-made tin in a bucket and covering it fully with Samuel Adams Summer Ale. Soak for at least thirty minutes to maximize flavor and allow the wood to fully absorb the beer.
- When ready to grill, take the Weber Firespice Apple Smoker Tray out of the liquid using tongs and place directly on the heated grill grates (not under the grates).
Samuel Adams Summer Ale Salmon Fillets
Recipe by Kevin Kolman, Weber Grills®
- ½ cup light brown sugar
- 1 tbsp. granulated garlic
- 1 tbsp. granulated onion
- 1 tbsp. ground black pepper
- 1 tbsp. salt
- 1 tbsp. paprika
- ½ tsp. cayenne pepper
- ½ tsp. cumin
- 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick, pin bones removed
- 1 cup BBQ sauce (preferably Weber® Original BBQ sauce)
- 2 bottles Samuel Adams Summer Ale (marinade)
For the soaked wood chips:
- 2 large handfuls of Weber Firespice Apple Wood Chips (for charcoal grill) or Weber Apple Smoker Tray
- 1 bottle Samuel Adams Summer Ale
Method: Marinate the salmon with 2 bottles Samuel Adams Summer Ale for 30 minutes.
Prepare the grill for direct cooking over medium heat (350° to 450° F).
In a medium-sized bowl combine and mix all ingredients except for the salmon and BBQ sauce. This will serve as a rub. Lightly coat each piece of salmon with the rub, making sure to coat the top and sides of the fish.
Brush the cooking grates clean on your grill. Add two handfuls of the soaked, drained wood chips to the smoker box, or directly over the ashed-over charcoal. Close the lid of the grill. When smoke appears, grill the salmon, flesh side down first, over direct high heat with the lid closed, until you can lift the fillets off of the cooking grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare.
During the last minute of grilling, glaze each piece of salmon with the barbecue sauce and close the lid. Insert a spatula between the skin and flesh. The salmon should raise right off the grate leaving the skin on the cooking grate. Discard the skin.
Let the salmon rest for 3-4 minutes and serve with Sam Adams Summer Ale.
Where to find Samuel Adams & Weber Wood Chips:
- To find where Samuel Adams brews are sold near you, visit: http://www.samueladams.com/find-a-sam
- A DIY Kit is available on the Samuel Adams e-store: http://www.samueladamsstore.com/. The kit includes a Samuel Adams metal bucket for soaking chips, Weber Apple Wood chips, two Samuel Adams Summer Ale glasses and a special Samuel Adams spatula for $30.00 plus shipping. Or, Weber Wood Chips and the Weber Firespice Apple Smoker Tray are available at home improvement and hardware stores nationwide, or at www.weber.com.
By: Sam Adams Editorial Team
| Published: March 9th, 2015
With St. Patrick’s Day coming up, it is the perfect time to celebrate with a traditional Irish dish! You don’t have to be Irish to appreciate a great corned beef. And to make the ultimate corned beef, using Samuel Adams Boston Lager or Irish Red as a base for this classic brine will only make everything better.
Try our recipe for Samuel Adams Brined Corned Beef and Samuel Adams Beer-Braised Red Cabbage:
Samuel Adams Brined Corned Beef
- 6 bottles Samuel Adam Boston Lager or Irish Red
- 4 cloves garlic, smashed
- 3 medium onions, peeled and chopped
- 3 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 cup kosher salt
- ¾ cup brown sugar
- 2 bay leaves
- 1 tbsp. whole black peppercorns
- 2 tsp. mustard seed
- 8 allspice berries
- 8 juniper berries
- 4 cloves
- 2 cinnamon sticks
- 2 tsp. ground ginger
- 1 tsp. pink salt* (optional)
- 2 trays ice, about 2 quarts
- 1 beef brisket, approx. 5 lbs.
Pour the Samuel Adams beer into a stockpot, and add all ingredients except for the ice, beef brisket, and half of the carrots and onions. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved. Once dissolved, remove from the heat and add the ice.
Place brisket in a sealable container large enough to hold both the meat and liquid, and pour the liquid over the meat. If possible, place an inverted plate on top of the meat to keep it fully submerged in liquid, and seal the container. Refrigerate for at least 24 hours, and up to 7 days, flipping the meat daily to ensure even brining.
Remove the brisket from the brine, and strain, reserving spices. Place the brisket in a large braising pan or pot, add the reserved spices, along with the remaining carrots and onion. Cover with water (or better yet, more Sam Adams!), bring to a simmer, and cook until tender.
*Pink Salt #1 is typically available at specialty stores, and is a combination of table salt and a small amount of sodium nitrite. This will help in the curing process and also give the meat its distinct pink hue most people associate with corned beef. If you choose not to use the pink salt, your corned beef will have a greyer, boiled look to it, but don’t worry, it’ll still taste delicious!
Samuel Adams Beer-Braised Red Cabbage
- 2 teaspoons olive oil
- 2 cloves garlic, thinly sliced
- 1 medium-sized head red cabbage, thinly sliced
- 12 ounces (1 1/2 cups) Samuel Adams Boston Lager or Irish Red
- 1 cup chicken stock, preferably homemade
- Kosher salt and freshly ground black pepper
In a medium-sized saucepan, heat the oil over medium heat and when hot, cook the garlic for about 1 minute or until softened. Take care the garlic does not burn. Add the cabbage to the pan and cook for 2 to 3 minutes, stirring, or until it begins to wilt. Add the beer and cook for about 5 minutes to give the beer time to reduce. Add the chicken stock and simmer for about 20 minutes or until the cabbage is tender and most of the liquid has evaporated. Season to taste with salt and pepper. Cover and set aside to keep warm.
By: Jennifer Glanville
| Published: January 14th, 2015
What could be better than football playoff season? The answer is simple: football playoffs, a cold Boston Lager, AND National Pizza Week.
We worked with pizza expert Mark Bello from www.pizzaschool.com to develop a pizza recipe that is perfect for rooting for our home team: New England Clam Pizza, made with Boston Lager infused pizza dough!
This pizza not only ties to our roots here in New England, but it pairs perfectly with Boston Lager. Boston Lager’s doughy notes from the malt complement the rich and creamy sweet notes from the mozzarella and the ricotta cheese 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.
Is your mouth watering yet? Check out the recipe below and feel free to try it while rooting for your favorite team…
1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz. – get the recipe here)
About ½ cup (3 oz.) chopped clams from one 6.5 oz. can; drain and reserve juice
About ½ cup (4 oz.) whole milk ricotta
About ½ 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 for oiling your cookie sheet, pizza pan, or screen
2 tablespoons clam juice (leftover from your can of clams)
2 tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
1) Mix clams, ricotta, mozzarella, oregano, red pepper flakes, garlic powder, olive oil, and clam juice. Set aside.
2) Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan, or screen.
3) Apply an even layer of clam/cheese/spice mixture to about ½” from the border of the crust.
4) Evenly sprinkle on the grated cheese to the very border of the crust.
5) Bake for 10-15 minutes at 500 degrees F or until your toppings are bubbling and the crust is golden brown.
6) 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.
Looking for more cooking with Sam recipes? Check out the Food and Beer section of our website.
By: Jennifer Glanville
| 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: 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 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: 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.
By: Sam Adams Editorial Team
| Published: July 1st, 2014
Craft 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)
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
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.
2 Pounds of Ground Beef
2 cloves chopped Garlic
4 tablespoons Worcestershire sauce
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.
By: Jennifer Glanville
| Published: June 12th, 2014
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.
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.
By: Sam Adams Editorial Team
| Published: February 14th, 2014
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.
By: Sam Adams Editorial Team
| Published: February 4th, 2014
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.
We’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
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
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
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.
By: Sam Adams Editorial Team
| Published: January 30th, 2014
Planning 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.
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
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.