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.

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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.

Say “I Do” at the Boston Brewery with Brewlywed Ale

Jim BrewlywedJoin us on Wednesday, June 18th from 9 a.m. to 1 p.m. at the Boston Brewery as we host our one day release of Brewlywed Ale!  AND get the chance to have Bob Cannon (yes – the guy with the beard) come to your home to brew.  No really, keep reading.

Brides and grooms to be are invited to come down and get their hands on one (or more) of the 200 cases we brewed this year.  The 2014 batch of Brewlywed Ale, a Belgian-style “bride ale,” is a distinct and complex brew with layers of flavor including tropical, floral aromas of Summer and Ella hops, and subtle hints of spice and clove from Belgian yeast. At 8% ABV, Brewlywed Ale is a medium bodied brew, deep golden in color with a slight unfiltered haze.

Brewlywed Ale makes a great wedding brew or gift for someone else.  The beer is beautifully  packaged in decorated 750mL, cork-finished bottles and available for $14.99 per bottle, or purchased by the case of 12 (maximum of 2 cases per purchase).

The first 50 people in line have the opportunity to purchase a bottle signed by Jim Koch. You can get in line starting at 7 a.m. on the day of. The first 20 people to arrive in bridal attire will be moved to the front of the line (guaranteeing one of those bottles!)

Besides the opportunity to purchase Brewlywed Ale, here’s what we’ll have going on at the Brewery the day of the event:

  • Private Brewery tours.
  • An on-site Justice of the Peace will marry you or help you renew your vows… right in our brewery hop garden!  (Note: you have to bring your  marriage license). If you’re interested in getting married on June 18, e-mail us at brewlywed@samueladams.com.
  • Sampling of beer-infused wedding fare and pairing suggestions from local small business owners who are members of our Brewing the American Dream program.
  • Brides Across America, a Boston-based non-profit organization which provides free wedding dresses to military brides, will be accepting wedding dress donations. To be eligible for donation, dresses must be new or lightly worn, clean and less than five years old.

RSVP for the event here.

Can’t make it to Boston? Samuel Adams brewer Bob Cannon is going on the road to help one beer-loving couple homebrew their perfect wedding beer. Bob has a history of bridal brewing; he brewed what came to be Samuel Adams Irish Red for his own wedding. This experience will be for sale one-day-only on June 20th for $10,000 and all proceeds will go to Brides Across America. Be the first and only to purchase this once-in a lifetime experience!

We’ve also teamed up with Ted’s Cigars to create limited-edition Samuel Adams Brewlywed Ale-seasoned cigars. The cigars, which showcase subtle spice notes and a floral sweetness from being seasoned by Brewlywed Ale, are the perfect wedding or groomsman gift. They will be available exclusively at tedscigars.com.

Looking for more beer-related wedding tips? Samuel Adams tapped wedding trend and planning website Lover.ly, who confirms that there’s a spike in interest from brides and grooms in serving specialty beer at weddings. Lover.ly has a ton of beer-related inspiration and expert tips that will no doubt help beer lovers integrate this trend into their own weddings!

Join us in Supporting Small Businesses – Raise a Pint, Brew a Dream 2014!

We’re joining craft beer fans across the country this week and celebrating American Craft Beer Week, but there is another celebration that we’re just as passionate about: National Small Business Week!

In 2008, we launched our Samuel Adams Brewing the American Dream program to help small business owners in food, beverage and craft brewing by providing microloans and the coaching and mentoring they need to jump start and grow their small businesses.

To date the program has:

  • Lent nearly $3 million to more than 325 small business owners through our partnership with Accion, the leading nonprofit provider of microloans
  • Helped to create or retain nearly 2,000 jobs
  • Coached more than 4,000 small business owners from coast to coast

And now, we’re asking for your support!

Throughout the month of May, we’ll donate five cents* for every pint of Samuel Adams Boston Lager draft sold at participating locations to fund micro-loans for passionate, hard-working food and beverage entrepreneurs!

To find participating bars and restaurants near you, click here. You can also share your support of small businesses for a chance to win a Raise a Pint prize pack here.

BBQ'd Productions_Kris_highresWhen you raise a pint of Boston Lager, just know that you’re supporting a Brewing the American Dream small business owner like: Kris Schoenberger, Owner of BBQ’d Productions based out of Chicago, IL.

Q: So how did you become so passionate about BBQ?

A: BBQ means so many things to people. Some people define BBQ as a sauce, as smoking meat, or as anything you cook outside on a grill. For me, BBQ is a combination of experiences – from different regions, cooking styles, and culinary traditions. My passion comes from taking those experiences and seeing how far I can take it by pushing the limits of my own creativity. I’ve barbecued everything from cake to ice cream to spaghetti and meatballs. There’s nothing I won’t try!

Q: What inspired you to start your own business?

A: I was hosting a BBQ at my home and a friend liked the food so much that he asked me to cater his wedding for over 300 people. At the wedding, people came up to me and asked for my business card – the rest is history.  I knew I had a talent but I didn’t really know it was marketable. Once I came to understand that this could be a creative outlet for me, and that I could build a profitable business around it, I knew I had found my calling.

Q: How has the loan you received from Brewing the American Dream help you take the next step with BBQ’d Productions?

A: The loan has actually helped me in a bunch of different ways. I used the loan to buy a second trailer which enabled me to take on more than one event or catering job at a time. This second trailer is wrapped with our brand design and the name of the company, so it gives the business more visibility and the great professional look it deserves.

Working through the process with my loan officer at Accion was great. She helped me think through where I wanted to go with my business and helped me develop my business plan. When I applied for the loan, I really had a vision for how it would help me grow BBQ’d Productions in a smart way.

Q: Have you been able to take advantage of any of the coaching offered through the program?

A:  Yes and in many ways, that has been as important as the loan. I attended a Speed Coaching event recently and had the chance to sit down and talk to Jim Koch. It is amazing how much we have in common around the way we approach our businesses… the creativity, the importance of being independent, and the emphasis we both put on quality and our shared love for making a product that makes people happy. I’ve also received coaching from the Sam Adams team by phone in marketing and in human resources, and I’ve been able to apply a lot of the suggestions the coaches made.

Q: What’s the best part of going to work at BBQ’d Productions every day?

A: Getting up every day, looking out the window and seeing a trailer in my driveway with my name on it. It is so gratifying to be able to say, “I did that.” After four years of running the business, BBQ’d Productions is an actual brand that people associate with good things – not just great BBQ, but also a hardworking guy who gives back to his community.

Celebrate American Craft Beer Week With Us!

American Craft Beer Week is next week, and we’ll be celebrating all week long with some pretty special events at the Boston Brewery! Check out what we have going on and be sure to RSVP to join us in celebrating Craft Beer Week!:

Growler Launch Party

Monday, May 12th 5:00PM – 8:00PM

Celebrate the kick-off of American Craft Beer Week with us at the brewery as we officially launch our long awaited growler program! Now you can pick up the freshest Sam Adams beer to enjoy at home. We will be featuring specialty styles that we brewed just for American Craft Beer Week that will only be available here at the brewery as well as some traditional favorites.

You will be able to sample a few different styles of beers and enjoy pretzels from the Boston Pretzel Company and cupcakes from Lulu’s Sweet Shoppe, two local beneficiaries of our Brewing the American Dream program. If you give a $10 donation to our Brewing the American Dream program, you will receive a free growler!

RSVP here

Nano Brewery Tour

Tuesday, May 13th 5:30PM – 7:30PM

Our nano brewery is essentially a mini brewery (10 gallon system) where our brewers stretch their creativity and innovation. Working on a small scale, we do a lot of experimentation here. This is the first time ever that we have opened up our nano brewery to the public and we’re excited to have our nano brewers Grant McCracken and Eryn Bottens show you around!

RSVP here

Stout Night

Wednesday, May 14th 6:00PM – 7:30PM

One of our brewers Seth Adams will do a guided tasting of a variety of Samuel Adams stout styles, including Samuel Adams Nitro Stout. Attendees will also receive a Samuel Adams Stout glass. We will also have cookies from local Brewing the American Dream beneficiary Delectable Desires.

RSVP here

Summer Styles, BBQ, and Bluegrass Night

Thursday, May 15th 5:00PM – 8:00PM

Join us as we break out our Summer Favorites Brews and pair them with live bluegrass music from the Goodtime String Band and BBQ from Blue Ribbon BBQ!

RSVP here

IPA Open Taps Night

Friday, May 16th 45 Minute timeslots between 3:00PM – 7:00PM

Join us as we pair cheeses from our local Samuel Adams Brewing the American Dream small business beneficiary, City Feed, with a variety of our IPAs, including our new Rye IPA, Roggen Wolf. We will also have a coffee IPA that was brewed exclusively for this event available for sale in growlers.

RSVP here

Not in the greater Boston area? We have plenty of tap takeovers happening all over the country to celebrate American Craft Beer Week! Check out our Events page to see if there is an event near you.

Join Us for Samuel Adams Brew & View!

Are you looking forward to the summer weather as much as us? Join us for a night out under the stars with Samuel Adams Brew & View.

We’re excited to be partnering with Food Should Taste Good, Life is Good, and Uber (who will be giving out codes for $20 vouchers for first time riders) to bring Samuel Adams Brew & View to 21 cities across the US.

So, what is Samuel Adams Brew & View? It’s a summer festival that brings together some of our favorite things:

Cold Samuel Adams beer – We’ll have Boston Lager and Summer Ale, and you’ll get to sample some specialty beers that you maybe haven’t had before.

Food trucks – We’re inviting  favorite local food trucks to show off the best local food in select cities.

Lawn games – Who doesn’t love corn hole, giant jenga, and dunk tanks?

Live music – We’ll have some great local cover bands playing live.

And of course, a giant outdoor movie screen – We’ll settle in for the night for an outdoor HD screening of Wedding Crashers.

The event is free to attend, but space is limited, so click on the link below to reserve your spot.  Remember, you must be 21+ to enjoy Sam Adams Brew & View.

So grab your lawn chairs, beach blankets, and friends and meet us at an event near you. For more details and tickets, check out samadamsbrewandview.com.

Brew & View Updated Photo for Blog_6-6-2014

 

LongShot American Homebrew Contest: Introducing Cesar Marron’s Grätzer

Cesar Maron_DeanIn the last post of the 2013 LongShot series, we catch up with our final winner Cesar Marron who tells us about how a wedding favor changed the course of his life and his current mission of starting a successful nano brewery in his town of Evanston, IL.

Q: How long have you been a homebrewer? How did you get into it?

A: A little over four years now. I went to a wedding and the favor was a homebrewed IPA. I had never heard of homebrewing and was inspired to find out that you could make beer at home.  I  wanted to prove to myself that I could brew a great beer. My wife soon bought me a brew kit and since then there has almost never been a two week period that’s gone by when I don’t brew a beer.

Q: A Grätzer is a very unique style – what inspired you to brew it for your LongShot submission?

A: I was inspired by the history of Grätzers. They have been brewed in Poland for 500 years or so, and there is an active community of homebrewers in Poland who to this day brew with the recipe that originated in the 1800s.

Q: What does it taste like?

A: It’s a wheat beer made with smoked wheat. It’s made with smoked wheat because the process to kiln the malt 150 years ago was always over a fire. The locals used whatever wood sources were available to them and in Poland, it was oak. Oak provides a high heat and clean smoke – it’s a dryer smoked flavor that has a sort of sweet flavor to it as well.

I also used Saaz hops, which provides herbal notes and a spicy flavor.

Q: What was your reaction to being one of the winners of the LongShot competition?

A: I submitted my beer to Sam Adams to get feedback – I didn’t really think the beer would get selected! Not because it isn’t good, but because I was up against top competition and the beer style is really unique.

Q: How do you see this impacting your future brewing plans?

A: It has already!  I started looking into going pro last year – right around the time I had submitted to the LongShot competition. Winning LongShot gave me a boost of confidence to do it, and gave me credibility in the community.

I’m in the process of opening a nano brewery in Evanston, IL called Sketchbook Brewing Company. Right now we are running a Kickstarter campaign to raise money to purchase two jacketed stainless steel fermenters. We actually met our $15,000 goal within the first week of the campaign, and have upped our goal to $25,000 to help support our sustainability initiatives.

Q: Do you have any advice for homebrewers who are just starting out?

A: One piece of advice I would give is to not view the purpose of homebrewing as only to win competitions – homebrewing is experimental, it is to help people understand where ingredients come from.

That being said, don’t be afraid to submit your beers to competitions. The feedback that you’ll get from judges can be invaluable. You can get great feedback that will cement what you did right or learn how to improve the style that you’re brewing.

Do you have a homebrew that you’re proud of? Interested in having it made available nationally in next year’s LongShot pack? Submit your homebrew here.

LongShot American Homebrew Contest: Introducing Russ Brunner’s American Stout

Russ Brunner_DeanWe recently released our 2013 LongShot 6-pack and wanted to take the opportunity to share the stories of the homebrewers that brewed the winning beers. Russ Brunner, brewer of this year’s American Stout, tells us how a little friendly competition and a desire to create a stout his wife would enjoy led him to brew a winning beer.

Q: How long have you been a homebrewer? How did you get into it?

A: I’ve been homebrewing for just over three years now. Belgian style beers are actually what got me interested in brewing. I couldn’t believe the flavors that could come from such basic ingredients and I wanted to try it out for myself.

Q: Do you have a particular style that is your go-to homebrew?

A: I don’t have a particular style – I’m all over the board. Right now, I have a few different styles in my kegerator: an IPA, an English Mild, a Robust Porter, and a Belgian quad.

Q: Tell us about your brew, Russ Brunner’s American Stout.

A: Gary Fuller, the president my homebrew club, is always killing it with stouts – I wanted to take an opportunity to see if I could brew as well as him. I initially brewed it for a local competition, where I placed second (Gary placed first).

I also wanted to brew a stout that my wife would enjoy – a stout that was more approachable and that had more chocolate flavors and less astringent flavors. It has enough hops to offset the sweetness, but not enough to make it really bitter.

Q: This was the first recipe you created on your own. What were the most rewarding and the most challenging aspects of creating your own recipe?

A: It was nice to step away and not use any pre-conceived grain bill or hop additions and just try different techniques that I had read about.

I almost never re-brew the same recipe – this beer I brewed one time and one time only. There are a lot of homebrewers who will brew the same recipe over and over and change one tiny variable – I can’t do that. I get tired of drinking the same beer over and over.

Q: You recently had the opportunity to visit us at the Boston Brewery.  What did you take away from that experience?

A: I thought I knew a lot about brewing – but this experience showed me that there’s still more to learn. I do a lot of research, but seeing a larger brewing system made me feel like a newbie again.

I love everything about beer. I love the ingredients, the process, and the people involved, which was reinforced for me at the brewery. I’m hoping to pursue it professionally and be fully involved in brewing within the next 3-5 years.  I know Bob Gordash of Gordash Brewing Co. is a former LongShot winner who has gone on to brew professionally – he’s a great local guy!

Q: Do you have any advice for homebrewers who are just starting out?

A: Educate yourself as much as possible and don’t take someone’s advice at face value.  Put your knowledge into practice and figure out what works best for you.

Q: What’s your favorite Samuel Adams beer?

A: Double Bock – I like the complexity and the malitness, and you get a bit of sweetness from the higher alcohol level.

Are you ready to take your shot at becoming a homebrew legend? Our 2014 LongShot American Homebrew Contest has launched! Learn more.

LongShot American Homebrew Contest: Introducing Teresa’s Pineapple IPA

teresa longshot IPAWe received nearly a thousand entries for our 2013 LongShot American Homebrew Contest, and this month, we’re excited to release the LongShot Variety 6-pack with the winning brews!

Each year, one of the three winning Longshot beers comes from a Samuel Adams employee. We had a chance to chat with this year’s winning Samuel Adams employeee homebrewer, Teresa Bury, to learn more about her Pineapple India Pale Ale.

Q: What do you do at Samuel Adams?

A:  I work on our Brewery Operations team and help make sure the brewery runs smoothly  and to make sure we brew  the right amount of beer so we have enough for all our drinkers!

I left my previous job at the age of 42 to pursue my passion for beer and it has been one my best choices I’ve made! It is very feasible to pursue your passion and to find a job that encompasses that passion.

Q: How long have you been a homebrewer? Do you have a particular style that is your go-to homebrew?

A: I have been homebrewing for about four years. I love to drink beer, but I really wanted to get into the process of making beer to help gain a deeper understanding of the brewing process – how it works, the ingredients, etc.

In terms of favorite beer styles, I’m a hop head and I love IPAs, especially when they’re brewed with west coast hops. For one of my most recent batches, I brewed a coconut IPA.  One of my favorite Samuel Adams IPAs is Latitude 48.

Q: What inspired you to brew a Pineapple IPA?

A: I had just recently started adding fruit into my beers. I don’t like sweet things, but I like tropical flavors and wanted to play off of those flavor characteristics. When a brew comes out the way you meant it to taste, you know you’ve made something that is worth sharing. I was proud of the beer and  knew that I had a great recipe.

The pineapple was a challenging ingredient because of the acidity from the fruit – I couldn’t put it in the boil because it would kill the yeast.  I had to add it in the secondary fermentation. I thought I nailed it on the first and second batches, but definitely had some failed batches in there because of the added challenge of using pineapple.

Q: What does it taste like?

A: It is brewed with four different American hops including Amarillo, Citra, Simcoe, and Chinook, which gives it a burst of grapefruit character that’s mellowed and complemented by the tropical fruit notes from the pineapple.

Q: Do you have any advice for homebrewers who are just starting out?

A: I have three tips for people who are just starting out:

1)      Cleanliness is of utmost importance. I have been lucky enough to never have spoiled a batch of beer!

2)      Use quality, fresh, and reliable ingredients.

3)      Be passionate about what you’re brewing. Let your creative side take over and don’t be afraid to screw it up.

Congratulations to Teresa and our other winning brews  – Russ Brunner’s American Stout and Cesar Marron’s Grätzer (we’ll have more with them later). You can find these beers for a limited time in our LongShot Variety 6-Pack!

Do you want to have the opportunity to have your homebrew featured in next year’s LongShot Variety 6-Pack? Learn more here as our 2014 LongShot American Homebrew Contest is under way now through May 24, 2014!

New from the Nano-Brewery: Roggen Wolf

We’re excited for you self-proclaimed “hop-heads” and IPA lovers out there to check out our newest IPA Hopology pack, which features a wide range of IPAs. Each beer in this pack brings something different to the table, and we are trying something new with our most recent addition: Roggen Wolf, a Rye IPA.

A beer is  a “rye” beer when rye is substituted for some portion of the malted barley. It was common to use rye in beers in Germany until the 15th Century when a series of bad crops caused a big shortage of rye. When this happened, rye was only allowed to be used for baking bread. The practice of using rye in beers has since made a resurgence in Germany and in American craft brewing.

We caught up with one of our brewers who works in our nano-brewery, Eryn Bottens, to talk about his first commercially available brew and to find out what it’s like to work in the Samuel Adams nano-brewery.

eryn2

Q: What is your role as a nano-brewer at Sam Adams?

A: I’m a brewer, and one of my jobs is to help create new beer recipes in the nano-brewery, which is located within our Boston brewery. We do all of our beer development and trial brews here.

The nano-brewery is essentially a mini brewery where we can be creative and innovative. Working on a small scale, we can do a lot of experimentation.

Sometimes we want to try brewing with a unique or special ingredient or try a new process. Recently we did some test brewing with several new varieties of hops. We brewed a series of single hopped beers to see how the different hops change the profile of the beer, what is the sensory effect, and if we might want to use them in an upcoming brew.

Q: What is Roggen Wolf, and what is it like compared to other IPAs we have brewed in the past?

A: Roggen Wolf is the first Rye IPA that we’ve released. The use of rye helped us brew a mellow IPA with a robust spice character. Roggen Wolf is brewed with Galaxy and Ahtanum hops – which are two pretty unique hop varieties. Galaxy hops are from Australia and add really nice citrus, peach and passionfruit notes while the American Ahtanum hops add floral, earthy, citrus and grapefruit notes to the brew. The hop notes are really complemented by the subtle peppery note from the rye in the finish.

Q: What was the process like for developing Roggen Wolf?

A: It took around three months to get from the initial idea to transition into production. The challenging part was figuring out how much rye to include in the malt bill – if you add too much, it can lead to a stuck mash.

I enjoyed working with rye because it imparts a spicy quality that malted barley doesn’t. It is an ingredient that we don’t use in our beers that often – it makes for a unique flavor contribution.

Q: What would you pair Roggen Wolf with?

This beer pairs really nicely with smoked Gouda or charcuterie because the hoppiness off the brew cuts through the richness of the cheese. The combination of hops and the spiciness of the rye also accentuates the flavor of dishes like jerk chicken or pulled pork.

Q: Roggen Wolf was a big project for you – how did it feel the first time you saw the final bottle in the IPA Hopology Pack?

A: I was really excited! The beer came out great and the label is really awesome. I’m looking forward to hearing what people have to say about it outside the brewery. It’s really rewarding to see something I worked hard on come to fruition and be made available to drinkers.

Q: What is your favorite Samuel Adams beer?

A: Black Lager – it’s delicious. It’s a dark lager with a good hop profile that is light, and not super boozy.

Want to try Roggen Wolf? It is available for a limited time in our newly released IPA Hopology Variety Pack.

(Photo provided by Hannah O’Leary, Oregon State University Photographer)

How Samuel Adams Brewing the American Dream is Helping Food and Beverage Businesses Become Pitch Perfect

In 2008, when we launched our Samuel Adams Brewing the American Dream program, we imagined that new food and beverage business owners would benefit greatly from access to all kinds of coaching – from how to procure ingredients, to marketing opportunities like how to create a compelling label and website, to addressing a variety of legal issues, and even leasing commercial space. But what we didn’t anticipate is that so many would want help figuring out the best way to tell their own story – essentially becoming “pitch ready” for some of our country’s biggest retailers.

As part of our program, we host Speed Coaching events across the country where business owners receive advice from Samuel Adams employee-volunteers representing a range of business functions. At every event from coast to coast, our coaches, who have a wide range of expertise, were being asked the same questions:

“How can I pitch my product to a national supermarket chain?” or “How can I get a restaurant to use my product as a new ingredient?”

So we decided to help.

In 2013, we created the Samuel Adams Pitch Room to help small business owners in the food and beverage industry practice and perfect the art of the sales pitch. The result is a no-holds-barred, best-pitch-wins competition. We view it as “Shark Tank” meets The Food Network.

SamPitch13_Final_210_LowRes

The Samuel Adams Brewing the American Dream 2014 Pitch Room Competition will consist of four regional events leading up to a finale round in New York in December.

In each regional competition, food and beverage entrepreneurs will put their best pitch forward for national chain buyers, successful food entrepreneurs, and members of the media who report on the food industry.

The schedule of regional events is as follows:

Chicago – April 7th

Denver – May 21st

Boston – October 6th

New York City – November 17th

The winner of the finals in New York in December will receive a $10,000 business grant from Samuel Adams; coaching from Samuel Adams employees across a variety of disciplines and subject areas; as well as great exposure for their brand and product.

The 2013 Pitch Room winner was New York-based Brewla Bars (pictured above), an all-natural, craft-brewed adult Popsicle manufacturer. Over the past year, the brother and sister team, Brewla owners Rebecca and Daniel Dengrove, have been putting their $10,000 grant to work expanding operations and formalizing their distribution. They’ve also received coaching from Samuel Adams experts in print production and design, HR, procurement, finance, public relations, and marketing.

Want to give us your best pitch? Applications are now being accepted for the Chicago Pitch Room. Applications for the other Pitch Room events will be open at a later date, as noted on the website.

Contact us with any questions about our April 7th Pitch Room Competition or for information about other upcoming events.

A Special Brew to Commemorate this Year’s Boston Marathon

The Boston Marathon has been a cherished tradition in our hometown for well over a hundred years. It is a unique athletic event, open to athletes from all countries, backgrounds, genders, and beliefs. It is also a celebration of the city of Boston, as hundreds of thousands of spectators line the race route to cheer for the commitment, determination, and stamina of the participants.

This is our third year as a proud sponsor of the Boston Marathon, and for the third year in a row we are brewing a commemorative beer for the race – Boston 26.2 Brew – to toast the runners and spectators.

Last year, following the tragic events that took place on race day, we committed to donating all of the profits from the sale of the beer to The Greg Hill Foundation, which provided immediate support to survivors of the Boston Marathon tragedy and their families. This year, we are continuing our commitment and again will donate all profits from the sale of Boston 26.2 Brew to The Greg Hill Foundation for the ongoing needs of the survivors and their families.

This year is especially meaningful to me as we were able to host some of the families that had been impacted by the tragedy, at our brewery, to brew one of the first batches of Boston 26.2 Brew. It was truly an honor for us to all come together to brew this special beer and it was a fun and memorable day for everyone.

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We’re proud to be a part of the Boston community and know this this year will be the biggest and most meaningful marathon the city of Boston has ever seen. I look forward to raising a pint and celebrating the runners, spectators, and all Bostonians on this momentous day.

About The Commemorative Brew:

Boston 26.2 Brew is a Gose style beer, which offers a lighter body with a slightly lower alcohol level (4.5%) than many of our other styles, and is fitting for those either running in the race or cheering on their favorite runners on race day. The brew has light cereal notes from malted and unmalted wheat, rounded out by a spicy, peppery character with a soft mineral quality from a touch of salt.

The brew is available on draft now for a limited time and will be served at select bars and restaurants along the race course and in Boston (see below for a list of bars and restaurants). The special batch from our “Brew Day” will be available only at our Boston Brewery at a fundraising event on Wednesday, 3/26. RSVP here.

Where Boston 26.2 Brew is being poured:

29 SUDBURY – 29 HUDSON RD, SUDBURY MA

99 RESTAURANT & PUB – 29 AUSTIN ST, CHARLESTOWN MA

99 RESTAURANT & PUB – 121 VFW PKWY, REVERE MA

99 RESTAURANT & PUB – 59 NEWPORT AVE, QUINCY MA

99 RESTAURANT & PUB – 20 CUMMINGS ST, SOMERVILLE MA

ANTHEM – 101 S MARKET ST, BOSTON MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 11 ALLSTATE RD, DORCHESTER MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 2 ELM ST, WOBURN MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 200 HANCOCK ST, QUINCY MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 222 WASHINGTON ST, HUDSON MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 251 N MAIN ST, LEOMINSTER MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 381 CHESTNUT HILL AVE, BRIGHTON MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 680 SOUTHBRIDGE ST, AUBURN MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 70 WORCESTER PROVIDENCE TPKE, MILLBURY MA

APPLEBEES NEIGHBORHOOD GRILL & BAR – 91 MEDWAY RD, MILFORD MA

BARLOWS – 241 A ST, BOSTON MA

BEANTOWN PUB – 100 TREMONT ST, BOSTON MA

BELLA LUNA MILKY WAY – 284 AMORY ST, BOSTON MA

BELL IN HAND – 45 UNION ST, BOSTON MA

BILLS HOUSE OF PIZZA – 753 BEACON ST, NEWTON CENTER MA

BILLS PIZZA – 14 MAIN ST, HOPKINTON MA

BREW CITY GRILL – 102 SHREWSBURY ST, WORCESTER MA

BREWERS COALIATION – 344 WALNUT ST, NEWTONVILLE MA

BRITISH BEER COMPANY – 120 WORCESTER RD, FRAMINGHAM MA

BRITISH BEER COMPANY – 85 PROVIDENCE HWY, EAST WALPOLE MA

BROWNSTONE – 111 DARTMOUTH ST, BOSTON MA

BUFFS PUB – 313 WASHINGTON ST, NEWTON MA

BULL FINCH PUB CHEERS BOSTON – 84 BEACON ST, BOSTON MA

CACTUS CLUB – 939 BOYLSTON ST, BOSTON MA

CALIFORNIA PIZZA KITCHEN – 800 BOYLSTON ST, BOSTON MA

CAMBRIDGE COMMON – 1667 MASSACHUSETTS AVE, CAMBRIDGE MA

CARBONES RESTAURANT INC – 280 CEDAR ST, HOPKINTON MA

CENTRE DELI – 545 HIGH ST, DEDHAM MA

CHEERS OF BOSTON – 29 QUINCY MARKET BLDG, BOSTON MA

CHILIS GRILL & BAR #824 – 930 PROVIDENCE HWY, DEDHAM MA

CHRISTOPHERS – 1920 MASSACHUSETTS AVE, CAMBRIDGE MA

CITY SIDE AT THE CIRCLE – 1960 BEACON ST, BRIGHTON MA

CLERYS – 335 COLUMBUS AVE, BOSTON MA

CONOR LARKINS GRILL – 329 HUNTINGTON AVE, BOSTON MA

CORNELLS CLUB – 229 HAYDEN ROWE ST, HOPKINTON MA

CORNER PUB – 1 WUNION ST, ASHLAND MA

CORNWALLS – 654 BEACON ST, BOSTON MA

DANTES ART BAR – 5 CAMBRIDGE PKWY STE B, CAMBRIDGE MA

DARRYL S CORNER BAR – 604 COLUMBUS AVE, BOSTON MA

DILLONS – 951 BOYLSTON ST, BOSTON MA

DOCKSIDE – 229 CENTRE ST, MALDEN MA

DOYLES – 3484 WASHINGTON ST, JAMAICA PLAIN MA

DUCALI PIZZERIA – 289 CAUSEWAY ST, BOSTON MA

ELEPHANT & CASTLE – 161 DEVONSHIRE ST, BOSTON MA

ELEPHANT WALK – 900 BEACON ST, BOSTON MA

FOLEYS BACKSTREET GRILLE – 531 PEARL ST, STOUGHTON MA

FOUR SEASONS HOTEL – 200 BOYLSTON ST, BOSTON MA

GRUMPYS – 190 PULASKI BLVD, BELLINGHAM MA

HILL TAVERN – 228 CAMBRIDGE ST, BOSTON MA

HOLIDAY INN – 1200 BEACON ST, BROOKLINE MA

HOPS N SCOTCH BAR & GRILL – 1306 BEACON ST, BROOKLINE MA

HORESHOE PUB – 29 SOUTH ST, HUDSON MA

HYATT REGENCY – 575 MEMORIAL DR, CAMBRIDGE MA

JACOB WIRTH – 33 STUART ST, BOSTON MA

JASPERS SUMMER SHACK – 50 DALTON ST, BOSTON MA

JOCOS – 450 MOODY ST, WALTHAM MA

JOHN BREWERS TAVERN – 7 HIGHLAND AVE, MALDEN MA

KENNEDYS IRISH PUB – 247 MAPLE ST, MARLBOROUGH MA

KENS STEAK HOUSE – 95 WORCESTER RD, FRAMINGHAM MA

L STREET TAVERN – 658 E 8TH ST, BOSTON MA

LANES & GAMES – 195 CONCORD TPKE, CAMBRIDGE MA

LEWIS REST & GRILL INC – 92 CENTRAL ST, ORWOOD MA

LUCCA BACKBAY – 116 HUNTINGTON AVE, BOSTON MA

LUCKYS LOUNGE – 100 TERMINAL RD, BOSTON MA

M J OCONNORS – 27 COLUMBUS AVE, BOSTON MA

MARRIOTT HOTELS & RESORTS – 2 CAMBRIDGE CTR, CAMBRIDGE MA

MARRIOTT HOTELS & RESORTS – 110 HUNTINGTON AVE, BOSTON MA

MCCARTHY BROS – 9 MOULTON ST, CHARLESTOWN MA

MCGREEVEYS – 911 BOYLSTON ST, BOSTON MA

MICK MORGANS – 973 PROVIDENCE HWY, SHARON MA

MISSION BAR &B GRILLE – 724 HUNTINGTON AVE, BOSTON MA

MORSE TAVERN – 85 E CENTRAL ST, NATICK MA

MR DOOLEYS VILLAGE PUB – 9 DEPOT CT, COHASSET MA

NAPPER TANDYS – 1065 MAIN ST, WALPOLE MA

OHARAS – 1185 WALNUT ST, NEWTON HIGHLANDS MA

OLD TIMER RESTAURANT INC – 155 CHURCH ST, CLINTON MA

OLEARYS – 1010 BEACON ST, BROOKLINE MA

ORLEANS – 65 HOLLAND ST, SOMERVILLE MA

PARISH CAFE – 361 BOYLSTON ST, BOSTON MA

PARISH CAFE II – 493 MASSACHUSETTS AVE, BOSTON MA

PATRONS MEXICAN KITCHEN – 138 BRIGHTON AVE, ALLSTON MA

PEPERONCINIS PIZZARIA & G – 486 CONCORD ST, FRAMINGHAM MA

PORTERS BAR & GRILL – 173 PORTLAND ST, BOSTON MA

RATTLESNAKE BAR & GRILL – 384 BOYLSTON ST, BOSTON MA

ROCK N COAL PIZZA – 799 S MAIN ST, BELLINGHAM MA

ROGGIES – 356 CHESTNUT HILL AVE, BRIGHTON MA

SALVATORES – 225 NORTHERN AVE, BOSTON MA

SALVATORES – 55 HIGH ST, MEDFORD MA

SALVATORES – 555 WASHINGTON ST, BOSTON MA

SMITH & WOLLENSKY – 101 ARLINGTON ST, BOSTON MA

SMOKEY BONES BBQ #7612 – 301 TECHNOLOGY CENTER DR, STOUGHTON MA

STATS BAR & GRILLE – 77 DORCHESTER ST, BOSTON MA

STOUGHTON TOWN SPA – 1119 WASHINGTON ST, STOUGHTON MA

SUNSET CANTINA – 916 COMMONWEALTH AVE , BROOKLINE MA

SUNSET CANTINA – 916 COMMONWEALTH AVE, BOSTON MA

SUNSET GRILL & TAP – 130 BRIGHTON AVE, ALLSTON MA

SWEET CHEEKS – 1381 BOYLSTON ST, BOSTON MA

T J SPIRITS – 355 W UNION ST, ASHLAND MA

TASTY BURGER – 1305 BOYLSTON ST, BOSTON MA

TAVERN & WISH – 720 MASSACHUSETTS AVE, CAMBRIDGE MA

TAVERN IN THE SQUARE – 1 NEW ENGLAND EXECUTIVE PARK, BURLINGTON MA

TAVERN IN THE SQUARE – 1 SOUTH STATION, BOSTON MA

TAVERN IN THE SQUARE – 161 BRIGHTON AVE, ALLSTON MA

TAVERN IN THE SQUARE PORTER – 1815 MASSACHUSETTS AVE, CAMBRIDGE MA

TELEGRAPH HILL – 289 DORCHESTER ST, BOSTON MA

TENNIS & RACQUET CLUB – 927 BOYLSTON ST, BOSTON MA

TERRY OREILLY PUB – 45 UNION ST, NEWTON CENTER MA

THE 4 SPORTS PUB – 666 WAVERLY ST, FRAMINGHAM MA

THE ATLANTIC BEER GARDEN – 146 NORTHERN AVE, BOSTON, MA

THE BACK DECK INC – 10 WEST ST, BOSTON MA

THE BLACKSTONE GRILL – 15 UNION ST, BOSTON MA

THE CHICKEN BONE SALOON – 358 WAVERLY ST, FRAMINGHAM MA

THE FAIRMOUNT GRILLE – 81 FAIRMOUNT AVE, HYDE PARK MA

THE LAST SHOT – 559 WASHINGTON ST, STOUGHTON MA

THE POINT – 147 HANOVER ST, BOSTON MA

THE RAVENS NEST – 998 MAIN ST, WALPOLE MA

THE SKELLIG – 240 MOODY ST, WALTHAM MA

THE VAULT – 105 WATER ST, BOSTON MA

THE WHISKEY PRIEST – 150 NORTHERN AVE, BOSTON, MA

TWELVE FINE FOOD & SPIRITS – 191 MECHANIC ST, BELLINGHAM MA

UNION OYSTER HOUSE – 41 UNION ST, BOSTON MA

UNION ST – 107 UNION ST, NEWTON CENTER MA

UNO CHICAGO GRILL #201 – 731 BOYLSTON ST, BOSTON MA

UNO CHICAGO GRILL #209 – 1 BROOKLINE AVE, BOSTON MA

WARREN TAVERN – 2 PLEASANT ST, CHARLESTOWN MA

WATERFRONT CAFE – 452 COMMERCIAL ST, BOSTON MA

WAXY OCONNORS – 1 RAININ RD, WOBURN MA

WHISKEYS PUB – 885 BOYLSTON ST, BOSTON MA

ZIOS QUATTRO – 22 SOUTH ST, HOPKINTON MA

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.

Calling all Rebels!

Screen Shot 2013-10-07 at 11.27 editAfter countless test batches in our nanobrewery, we are ready to share Samuel Adams Rebel IPA with drinkers across the country!

What’s a nanobrewery? Think of it as our test kitchen, like where Jim Koch first brewed Boston Lager 30 years ago. Our nano, as we like to call it, is a small brewery system here in Boston where we can experiment and brew with any ingredients or techniques we think sound cool.  To put it in drinkers’ terms, each batch yields around 10 gallons, or 4 cases of beer, so we’re talking small batches here.

For Rebel IPA, our goal was to capture everything we love about West Coast style IPAs in a beer that isn’t going to knock you out with bitterness. It was really brewed for maximum hop aroma and flavor. After tasting more combinations of Pacific Northwest hops than you can imagine, we ended up with 5 of our favorites in the winning recipe. Each adds something unique to the brew:

Cascade: Citrus and grapefruit flavor with subtle floral balance

Simcoe®: Grapefruit peel and pine notes

Centennial: Citrus flavor with clean resinous notes

Chinook: American pine character with slight spice notes

Amarillo®: Orange, grapefruit and notes of tangerine and some sweetness

At 45 IBUs, Rebel IPA won’t scrape your tongue with bitterness. But at 6.5% ABV and with big citrus, grapefruit, and pine notes, there’s no mistaking this is a West Coast style IPA.

Rebel IPA is available on draft nationwide and will be available in bottles (6 and 12 packs) starting this week. Check out our Find a Sam page to find Rebel IPA near you.

We want to know what you think about this brew. Give us your feedback on our Facebook page or send a Tweet using the hashtag #RebelIPA!