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: 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

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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

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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!

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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.

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National Cheeseburger Day: Blue Cheese Burger with OctoberFest Caramelized Onions and Boston Lager Ketchup

Burger photo for blogWe wanted to give you a fresh spin on one of America’s favorite foods on National Cheeseburger Day using OctoberFest and Boston Lager. Hope you enjoy my favorite burger!

Here’s what the cheeseburger is comprised of:

Grilled Pretzel Bun (my personal preference- but any grilled bun you prefer will work)
Burger (Maybe even try the Boston Lager cut from Robinson’s Prime Reserve)
Blue Cheese

OctoberFest Caramelized Onions:
Slice onions (2 Vidalia) into half moons
Cook over medium heat with couple tablespoons of butter for about 10 minutes
Add ½ bottle of OctoberFest and a tablespoon of brown sugar and cook for 3-5 minutes until slightly translucent
Reduce heat to simmer and add the rest of the bottle of OctoberFest 10 minutes or until you like the texture/flavor

Boston Lager Ketchup:
6 Ounce can of tomato paste
½ cup of Boston Lager
2 tablespoons of apple cider vinegar
¼ teaspoon of dry mustard
Pinch of cayenne pepper
Pinch* of garlic powder
Pinch of allspice
Pinch of cinnamon
Pinch of clove
Salt and Pepper to taste (you can use some smoked pepper if you like to add a depth of savory smoky character)
*pinch is recommended but you can add more or less of each of these for your favorite flavors

Add all ingredients to a bowl and whisk together until you have the consistency you want.  Will last 3-4 weeks refrigerated.

Once you have your ingredients together, you can add them to your burger to your liking!

This cheeseburger recipe pairs best with a Boston Lager. 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 prepares the palate for the next bite.

Cooking with Beer: Q&A with John Holl

We had the opportunity to sit down with  John Holl, author and editor of All About Beer Magazine, who stopped by the Boston Brewery to sign copies of his new book, The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries. Here’s what he had to say about beer and food pairings and the one style of beer he just can’t live without…

Cook Book photo

Q: What inspired you to write your new book The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries?

A: I wanted to be able to tell the story about American beer and food culture right now. The craft beer movement has kept pace with the “eat local” movement – so many people want to eat authentic, and remember the real pleasure of eating. They don’t want microwaveable meals anymore.

There are also limitless options with what brewers are doing around the country, and I wanted to explore those together.

Q: In your opinion, what are the biggest misconceptions about beer and food pairings?

A: Everyone seems to think that if you’re having a nice meal, you should have a bottle of wine on the table. That’s great, but beer brings so much more to food pairings. One of the problems we have with beer is that people use words like “bitter” to describe hops or use technical terms to describe flavors. We need to start describing the flavor of beer in food terms – coffee, citrus, or pine that you get from hops. Once we do that, then people will really start thinking about how beer pairs well with meals.

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Taco Tuesday featuring OctoberFest!

Ofest Taco TuesdayWhile a busy summer has taken us in a variety of different directions, today we reconnected with our friends over at Pennypackers Food Truck, a local Boston-area food truck, to create a taco that is infused with one of our beers.

To help welcome the fall season, we sent a few cases of our popular Samuel Adams® OctoberFest, which is our version of the classic Oktoberfest lager which blends 5 roasted malts for a rich and hearty flavor. Pennypackers decided to match the big, caramel  malty taste of OctoberFest with Korean BBQ flank steak with Bok Choy Slaw and Beery Bird Chili Vinaigrette. The sweet, caramel, and toffee notes in the beer work very well with the spice and soy punch of Korean BBQ. You can taste all of the varied complexity of the fresh chilis, herbs, spices, and pear; all buoyed on a bed of German malty goodness that is Samuel Adams OctoberFest. Read More

Summer Cooking with Beer

ClambakeSummer is here, and in New England that means it’s time for beer and seafood. We recently teamed up with New England cuisine expert and Food Network Star Chef Michele Ragussis on a Summer Ale-infused clambake – a combination of lobsters, clams, sausage and fresh vegetables boiled in Summer Ale for added layers of flavor, ready to cook at home or beachside.

Chef Michele Ragussis, a New England native, is known for her love of seafood and has long used craft beer, both as a pairing and as an ingredient, to enhance the flavor of the dishes she creates. A few weeks ago, we met at the brewery to chat about how to make the raw components of beer shine in cooking. Michele found that the ingredients of Summer Ale, like lemon peel and Grains of Paradise, a cardamom-like pepper from Africa, were the perfect addition to her favorite clambake recipes. Read More

The Celebration of Beer and Ice Cream

Jennifer_Beer_IceCreamSummer is finally here in Boston. To help celebrate sunshine and warmer weather, the team at Ben & Jerry’s Ice Cream stopped by yesterday’s Open House at the brewery to sample some great beer and ice cream combinations we came up with together.

Beer and ice cream are right up there as two of my absolute favorite things. So, what could be better than a combination of the two? And, whether for a pint of beer or for a pint of ice cream, we are both passionate about using the best ingredients to create a classic combination or a new innovative style, so we had to create a perfect pairing! Read More

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

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.

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