Ultimate DIY Grilling Recipe: Summer Ale Smoked Wood Chips

summer grillingMany people love to grill in the summer, myself included. And in my experience, nothing goes better with grilling than beer – as a pairing with food, infused into the dish or in my hand as I grill. You might remember I love grilling with beer so much, I even ventured outdoors this past winter to grill with beer-infused recipes.

This summer, with the help of Kevin Kolman from Weber Grills, I experimented with smoking on the grill, which imparts flavors and aromas that are hard to replicate. I asked Kevin what he thought might happen if we soak wood-chips with Samuel Adams Summer Ale. He didn’t know, so we gave it a shot and discovered that by soaking wood chips with Summer Ale, smoked foods take on a slightly sweet and citrusy note from the lemon as well as a subtle peppery flavor from the Grains of Paradise.

One of my favorite recipes, especially when grilling at a backyard BBQ on Cape Cod, is Summer Ale Grilled Swordfish Steaks with Avocado Butter. Summer Ale-soaked wood chips add beautiful citrus flavors to the swordfish, which are balanced by the subtle char from cooking on a grill. The chips also impart a nice sweetness and light smoky flavor to the swordfish.

Get ready to impress friends and family next time you grill with the secret ingredient: Summer Ale-soaked wood chips!

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Cheers to Boston: A Message from Jim Koch

We’re excited to congratulate the Red Sox on their World Series win!

As you may have heard, we had a little something on the line with our friends Schlafly Beer in St. Louis.

Here’s what Jim had to say after the big win:

With the Red Sox clinching the World Series, it’s clear we are home to the most dedicated and passionate players and fans. I toast a Sam Adams Boston Lager to all the players and coaches for their hard work this season.

Now, I can also look forward to sharing a beer and BBQ with my good friend, Dan Kopman of Schlafly Beer since he lost his bet on his beloved Cards. We’ve had a lot of fun during the series, but I know we’re happy to get back to what we know best – brewing beer.  Who knows?  Maybe we’ll have a chance to wager again next year!


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Beers, Beards, & Baseball

Lager BaseballThe mayors of Boston and St. Louis might not have a wager going for the championship series, but we definitely do. The gloves are coming off with our fellow craft brewer Schlafly Beer in St. Louis!

The wager: Jim Koch is so confident that our hometown team will win the series that he is betting two cases of his favorite Boston Lager and a lobster dinner against Dan Kopman’s Schlafly Pale Ale and a dinner from Pappy’s BBQ ribs. To sweeten the pot, the losing city will have to send one of their brewers to the winning city to help brew a victory beer.

Here’s what Jim had to say about the bet : “Here in Boston, we are lucky to be home to some of the best sports teams in the country. The Boston Red Sox are the epitome of passion and true American tradition. I look forward to seeing the team bring home the World Series trophy once again – and then toasting with a Boston Lager. May the best team win!”

And here’s what Dan had to say: “St Louis is the home of the best fans in baseball and the best beers in the US.  I look forward to our 12th World Series victory  and then visiting my good friend Jim and toasting with a Schlafly Pale Ale.  May the best team win!”

Cheers to beers, beards, and baseball!

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!

At our Open House, beer lovers and ice cream fans alike were excited and intrigued by the idea of pairing ice cream and beer, but, in actuality, they’re a pretty natural couple. The carbonation of beer lightens up the creaminess of ice cream and the with the combination of flavors, between the dozens of beers our Samuel Adams brewers created this year and the ice cream flavors dreamed up by Ben & Jerry’s ice cream gurus , the possibilities for amazing your taste-buds are endless!

If you’d like to try this experiment for yourself this summer, below are our favorite pairings, including a couple of “beer floats.” Ben & Jerry’s Flavor Guru Eric Fredette and I researched these pairings for hours on end. It was tough work, sipping and eating our way through pint after grueling pint, but we think we’ve come up with some great pairings and floats for you to try.


Beer and Ice Cream Pairings:

Samuel Adams Double Agent IPL and Pineapple Passionfruit Greek Frozen Yogurt

The floral and citrus notes of the hops in Double Agent IPL compliment the bright fruit character in the Pineapple Passionfruit , making it a great pairing. The smooth finish of the beer is a nice contrast to the creaminess of the yogurt.

Samuel Adams Boston Lager and Chocolate Therapy Ice Cream

Can we offer you some Boston Lager Chocolate Therapy?

Can we offer you some Boston Lager Chocolate Therapy?

Boston Lager and chocolate is a perfect pairing. Chocolate Therapy, a rich, bold ice cream is surprisingly balanced by the complex hop and malt flavors in Boston Lager. The brew’s notes of caramel and toffee compliment the ice cream’s sweetness while the piney, citrus notes from the noble hops in the beer help lift the flavors off your palate.

Beer Floats:

Samuel Adams Summer Ale and Liz Lemon Greek Frozen Yogurt

This float really allows the lemon in the frozen yogurt to shine. The overall citrus flavors are bold yet balanced by the peppery heat from the grains of paradise in the beer and the delicate floral notes from the lavender and fruity blueberry swirl in the ice cream.

Samuel Adams Blueberry Hill Lager and Vanilla Ice Cream

This pairing is all about blueberries! In this beer, the slightly sweet flavors of the blueberries are balanced by the lemon citrus character of the brew’s noble hops. Rich and creamy, the vanilla ice cream brings a nice sweetness to the pairing but doesn’t overpower the fruit flavor in a perfect complement to each other.

Try these pairings at home with the Samuel Adams Beers of Summer Variety Pack:

Samuel Adams Beers of Summer Variety Pack Pairings

Samuel Adams Boston Lager and Strawberry Cheesecake Ice Cream

This was a surprising combination. The citrus and spicy flavors from the beer’s noble hops cut through the richness of the ice cream, and the pairing finishes with a lingering and bright fruity note from the strawberries in the ice cream.

Samuel Adams Summer Ale and Peach Cobbler Ice Cream

This pairing captures the essence of summer. Intense lemon and peach flavors are contrasted by the spice from the Grains of Paradise in the beer and the heat from the cinnamon in the ice cream. The shortbread cookie crumble adds a layer of richness and the crisp finish of the beer makes this a refreshing combination.

Samuel Adams Porch Rocker and Pineapple Passionfruit Greek Frozen Yogurt

The tropical fruit flavor from the passion fruit, the sweetness from the pineapple, and the creaminess of the Greek yogurt combine with the subtle malt character and the bright lemon flavor in the beer to create a very refreshing and fruity pairing.

Samuel Adams Blueberry Hill Lager and Vanilla Ice Cream

Blueberry Hill Lager is perfect with classic vanilla ice cream. This pairing emphasizes the wonderful flavors of blueberries of the beer and the vanilla adds a touch of sweetness.

Samuel Adams Little White Rye and Raspberry Fudge Chunk Greek Frozen Yogurt

This ice cream blends bright raspberry flavor with rich dark chocolate making it a great pairing for this beer. Little White Rye blends slight spiciness from the rye with orange peel and citrusy notes from the Tettnang hops, creating an overall complex flavor profile on your palate. The roasted character in the ice cream’s chocolate lingers along with the sweetness and a crispness from the malt in the beer.

Samuel Adams Belgian Session and Coffee Caramel Buzz Ice Cream

There is a ton of great flavor in this pairing. The spicy clove notes in the beer contrast with the sweet caramel notes in the ice cream and the roasted coffee flavor brings out some subtle sweetness from the brew’s honey malt and slight biscuit flavor.

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.Or, if you’d like to leave the cooking to a chef, you can try the Samuel Adams Alpine Spring Lobster Benedict with Hopped “Beer-naise” Sauce at David Burke restaurants in NYC, NJ, CT and Chicago this weekend only.

Samuel Adams Hops-Infused Churros with Hoppy Hot Chocolate (Recipe by Chef David Burke)

Our brewer, Jennifer tested out the recipes and notes that the Tettnang hops in the hot chocolate bring out wonderful citrus notes of orange and lemon found in the rich and creamy sweetness of the cocoa. And, since the churros are sweeter than Alpine Spring, they’ll bring out an elegant spicy and slightly piney character in the beer that’s perfectly contrasted by the beer’s crisp and refreshing finish.

Yields 8 servings

Samuel Adams Churros


  • 2 cups milk
  • ½ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
  • 6 tablespoons butter
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs


1.) Bring milk and hops to heat/scald (about 180°F). Steep for about 10-15 minutes, then strain.

2.) Take 1 cup of hops infused milk, butter, and salt. Bring to boil in a small saucepan over medium heat. Add flour, stir until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, let cool about 3 minutes.

3.) Add eggs one at a time, and stir until batter is smooth. Put mixture into a pastry bag fitted with a large open-star pastry tip.

4.) Set fryer temperature (or vegetable oil in a deep frying pan) to 330°F, hold pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen scissors.

5.) Fry 6-8 churros at a time, turning once, until golden brown. Transfer to paper towel to absorb extra grease.

6.) Roll in cinnamon sugar when still warm.


Samuel Adams Hoppy Hot Chocolate


  • 1 cup milk
  • 3 cups heavy cream
  • ½ cup water
  • ¼ cup sugar
  • ¼ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
  • 1 cinnamon stick
  • 1 vanilla bean
  • ¼ teaspoon ground nutmeg
  • 1 ¼ cups semi-sweet chocolate chips


1.) Bring milk, heavy cream, water, sugar, hops, cinnamon, vanilla bean, nutmeg to boil.

2.) Strain hot milk mixture over chocolate using a sieve. Blend well and serve in mugs.


Samuel Adams® Alpine Spring Donut Ice Cream Sliders (Recipe by Chef David Burke)

Jennifer’s take on the sliders is that the citrus notes from the Tettnang hops in Alpine Spring compliment the wonderful orange notes in the Tettnang hop-infused ice cream. The hints of sweetness from the honey malts also balance some of the roasted sweet character of the caramel sauce and donut, leaving a lingering sweet note on the palate.

Yields 5 large or 24 small servings

Samuel Adams Alpine Spring Donut


  • 2 eggs
  • 2 oz. butter
  • 3 oz. Samuel Adams Alpine Spring 
  • ¼ cup milk
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Strawberry jam (for serving – see assembly below)


Pictured: Samuel Adams® Alpine Spring Donut Ice Cream Sliders

Pictured: Samuel Adams® Alpine Spring Donut Ice Cream Sliders


1) Melt butter and let cool a little (not hot).
2.) Sift flour, sugar, baking powder, and salt in a mixing bowl.

3.) In a separate bowl, whisk eggs, melted butter, and Samuel Adams Alpine Spring until well blended.

4.) Pour the liquid mixture into flour mixture, stir until just incorporated. NOTE: Do not over mix or dough will be tough.

5.) Set fryer temperature (or vegetable oil in a deep frying pan) to 375°F. Using an ice cream scoop, form donuts about a size of a golf ball. Fry until golden, about 2 minutes. Roll in cinnamon sugar, slice in half.

Samuel Adams Alpine Spring Orange Caramel Sauce


  • 2 cups sugar
  • ½ cup water
  • ½ cup heavy cream
  • Pinch salt
  • ¾ cup Samuel Adams Alpine Spring
  • 1 teaspoon orange blossom water (found in specialty markets)


1.) Combine sugar and water in a small high-sided saucepan. Without stirring, cook the mixture until dark amber in color.

2.) Reduce heat to low, carefully adding heavy cream into caramel (it may splash and form bubbles). Stir to combine.

3.) Remove pan from heat, add salt and Samuel Adams Alpine Spring

Samuel Adams Hops-Infused Ice Cream


  • 1 cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
  • 4 cups milk
  • 2 cups heavy cream
  • 2 cups sugar
  • 10 large egg yolks



1.) In a saucepan, bring milk to heat. When it simmers, add hops, steep about 15 minutes. Strain milk, squeeze out as much liquid as possible.

2.) Put milk, half of sugar (1 cup) back to sauce pan. Bring to heat, just about to boil.

3.) In a mixing bowl, whisk together the rest of sugar (1 cup) and egg yolks until they lighten in color. Pour milk mixture into eggs by adding small amounts gradually, until about 1/3 of milk mixture has been added.

4.) Pour the egg mixture back to the saucepan, over low heat. Cook, stir frequently, until mixture thickens slightly to coat the back of a spoon or rubber spatula. Remove from heat, add heavy cream. Mix well.

5.) Strain the mixture and put in a container, let cool before placing it into refrigerator (to avoid condensation on the lid). Cover and store in refrigerator for 4 – 8 hours, or overnight.

6.) Pour chilled ice cream mixture into an ice cream maker and process according to the manufacturer’s directions.

To Assemble:

1.) Place half a Samuel Adams Donut on a dish (base). Spread a layer of strawberry jam onto the open side of the donut.

2.) Place a scoop of Samuel Adams Hops-Infused Ice Cream on top.

3.) Using a small squeeze bottle, drizzle a layer of Samuel Adams Alpine Spring Orange Caramel Sauce and top with the other half of the Samuel Adams Donut.

4.) Enjoy your Samuel Adams Alpine Spring Donut Ice Cream Slider!

Taco Tuesday featuring Verloren!

You may remember back in July we came together with a local Boston food truck, Pennypackers, to create a taco using one of our beers. The first installment was a huge success, as Pennypackers created an awesome barbeque sauce using Dark Depths, our Baltic IPA, in a phenomenal shredded pork taco.

This month we gave the guys Verloren, our gose (pronounced “goes-uh”) style beer which is brewed with over 50 percent malted wheat and spiced with coriander and salt. While we understand some may not be able to make it to Boston to enjoy today, Pennypackers was kind enough to pass along the recipe and simple cooking instructions for you to experiment and create your own.

Cheers and enjoy!


Gose-Lemongrass Chicken Tacos (with Scallion-Red Pepper Relish and cilantro)


For the chicken

  • 22 oz. bottle Samuel Adams Verloren (Find Verloren here)
  • 4 boneless skinless chicken thighs
  • 2 boneless skinless chicken breasts
  • 5 Thai bird chilies
  • 4 cloves garlic
  • 1 small knob ginger
  • 5 stalks lemongrass
  • 5 tablespoons fish sauce
  • 2 cups sugar
  • Veg oil

    Taco Tuesday!

  • 1 tablespoon soy sauce
  • Salt and pepper

For the relish:

  • 2 bunches scallions
  • 1 red pepper
  • 1 cup rice wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon sambal chili paste
  • Cilantro sprigs

For the chicken:

1.) Peel the ginger and garlic. Trim and remove the fibrous outer leaves of the lemongrass and rough chop the tender white parts.  Put the garlic, ginger and lemongrass in a food processor and mince. Rough chop the chilies.

2.) Clean the chicken thighs and breasts, and cut into 1″ cubes.  Put in a bowl and mix with the garlic, ginger, lemongrass, bird chilies, fish sauce, soy sauce, 1 cup of the sugar, and season with a little bit of salt and pepper.

3.) Put a large heavy pot on the stovetop on medium low.  Add about 1 to 1 1/2 cups veg oil.  Add the remaining sugar (1 cup) and cook until the sugar begins to caramelize and you have a thick brown paste in the pot. Be careful not to burn.

4.) Turn the heat to medium high, add the chicken mixture and cook for ten minutes, turning frequently.

5.) After 10 minutes, pour the Verloren over the chicken and turn heat to high.  Allow to cook down until liquid becomes thicker and more intense, 20-30 minutes.

For the Scallion Relish:

1.) rough chop scallions, and julienne the red pepper very finely.

2.) put the rice wine vinegar and sugar in a pot on the stove and cook until the sugar is dissolved. Turn off heat and add sambal.

3.) pour the rice wine vin/sugar/sambal mixture over the scallion and red peppers and allow to cool.

To make the tacos:

Griddle a tortilla and put some of the chicken in. Add some of the scallion relish, and garnish with cilantro sprigs and lime wedges.


Check out more food and beer pairings here!