We are excited to announce that we will be partnering with The Greg Hill Foundation to host a Celebrity Stein Hoist at our annual Octoberfest event on Friday, Sept. 13 at the Park Plaza Castle! Former players from the Boston Red Sox, Bruins, Celtics and New England Patriots will go head to head—or stein to stein—to compete in a traditional stein hoisting competition to raise money for Boston Marathon victims.
So, who will these athletes turned hoisters be?
Joe Andruzzi, former New England Patriots offensive lineman
Dana Barros, former Boston Celtics point guard
Lou Merloni, radio personality and former Boston Red Sox second baseman
Bob Sweeney, former Boston Bruins center
Need more reason to join us? We will also be offering a very unique tasting booth. For a $10 donation to the Greg Hill Foundation, you can sample Utopias, one of the strongest beers in the world (29% ABV). According to Jim, “ Utopias invokes the flavors of rich vintage port, fine Cognac or aged sherry, while feeling surprisingly light on the palate.” It’s a tasting experience you won’t soon forget.
Tickets for both Friday night and Saturday’s all day Octoberfest Celebration are on sale now. It’s a release party, and a celebration of all things good about beer, brewing and Octoberfest in Boston. The event will feature more than 15 specialty beer styles, stein hoisting competitions, food and beer pairings, giveaways and more!
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.
Q: What advice do you have for people who are just beginning exploring beer and food pairings?
A: Experiment! You can get so many different beers – buy individual beers of one style from different breweries and find beers that work well with a dish. Try different combinations that you think might work – if they work great, if not, then you probably at least discovered a new beer that you like and you can always try again next time.
John Holl enjoying a Boston Lager and Roasted Venison Saddle with Samuel Adams Chocolate Bock Mole.
Q: What is your favorite recipe for the fall?
A: One of my favorites is the Roasted Venison Saddle with Samuel Adams Chocolate Bock Mole. With hunting season coming up, there is going to be plenty of fresh venison and this recipe really highlights the true taste of the meat.
Q: If you could only drink one style of beer for the rest of your life, what would you choose and why?
A: Pale Ale – it’s such a versatile style in that there are so many different interpretations of it. You can have a lot of different flavors, and you can have different interpretations form different breweries. Pale Ale is a great year-round drinking style and it’s the style that first introduced me to craft beer and I still have a soft spot for it.
While 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.
Understanding that not all Sam fans can get to Boston to enjoy these awesome tacos upfront and personal, Pennypackers (once again) was kind enough to pass along the recipe and simple cooking instructions.
Cheers and enjoy!
Drunken Korean BBQ Flank Steak Tacos with Bok Choy Slaw and Beery Bird Chili Vinaigrette
For the steak
1) 1 flank steak
2) 3/4 Cup Soy Sauce
3) 1 Can Samuel Adams Octoberfest Beer
4) 3/4 Cup Sugar
5) 1/4 Cup Sesame Oil
6) 5 cloves Garlic
7) 1/2 Yellow Onion
8) 3 Scallions
9) 1 Asian Pear
10) 1 teaspoon grated Ginger
For the slaw
1) 4 Cups chopped Bok Choy
2) 1/2 Cup fresh Thai Basil leaves
3) 1/2 Cup fresh Mint leaves
4) 1/2 Cup fresh Cilantro leaves
5) 1 Cup Bean Sprouts
6) 1 Cup shredded Carrot
7) 1 Cup shredded Daikon
For the vinaigrette
1) 1 Cup Vegetable Oil
2) 1/2 Cup Cup Rice Wine Vinegar
3) 1/3 Cup Samuel Adams Octoberfest beer
4) 3 Bird Chilies, finely diced
5) 2 Tablespoons toasted Sesame Seeds
6) 1 Tablespoon Sugar
7) 1 teaspoon soy sauce
For the steak
1) In a blender or food processer, combine all ingredients (except the steak) to make the marinade
2) Take half the marinade, put in a plastic ziplock bag. Put the steak in the bag, and marinate for 1-3 hours.
3) After marinating, char the outside of the steak on a hot grill. Only cook to rare (and don’t let the steak stay on TOO long- the sugar in the marinade will burn).
4) Allow steak to cool, then slice as thinly as possible.
5) In a hot saute pan, warm some of the remaining sauce/marinade). Put shaved steak in pan, and allow to caramelize a little and cook to desired temperature.
For the vinaigrette and slaw
1) Toss all slaw ingredients together. Season with a little salt and pepper.
2) Whisk all vinaigrette ingredients together. Allow to stand for 5-10 minutes.
3) Dress slaw with desired amount of vinaigrette.
Grill or warm a taco shell. Put some of the warm steak on. Add some slaw. Garnish with scallion and sesame seeds.
Ever since the new Sam Cans hit shelves this spring, we’ve been hearing great feedback and we’ve seen with our own eyes, how excited drinkers are to take the Sam Can with them out into the great outdoors. Being able to take your beer with you where bottles aren’t allowed is one of the benefits of canning beer.
Now we’re taking Boston Lager to new heights. Literally. Be on the lookout for the Sam Can on JetBlue flights!
To celebrate, earlier today Jim and Marty St. George (JetBlue’s SVP of Marketing and Commercial) surprised travelers with an in-air Sam Can tasting (a first for Jim!). On the flight (headed to NYC from Boston), Jim handed out Boston Lager cans (to all the lucky 21+ passengers) and took the group through a sampling of his first and favorite brew … 35,000-feet in the air.
Jim and Marty St. George tastes passengers on JetBlue flight from Boston to JFK Airport in New York City.
Jim kept the festivities going in the JFK T5 Terminal.
Jim reported back that the July 4th holiday travelers couldn’t have been happier about their choice of ‘in-flight entertainment.’
And for those folks sticking close to home this holiday – don’t worry. Now that Boston Lager is available in cans, it’s the perfect brew to accompany you to the grill, beach on the golf course or even on a boat.
Summer 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.
I really enjoyed working with Michele on these delicious seafood recipes using Summer Ale. But, not only is this brew great to cook with, it is also the perfect pairing to enjoy alongside this traditional seafood feast; the buttery lobster meat, sweet clams and spicy sausage in Michele’s clambake are a great complement to the beer’s crisp wheat character and citrusy aromas. While the fruit and citrus character from the lemon peel, Noble hops and ale yeast in Summer Ale create a lively kick and bright, clean finish to the pairing.
Michele designed the recipe so that it’s easy to make in any kitchen. It all fits in one pot. If you want to try it for yourself, our partner, Robinson’s Prime Reserve (our go-to artisanal meat and seafood resource), is making recreating the dish at home simpler than ever with the Samuel Adams Summer Ale Urban Clambake package. Check it out here: www.RobinsonsPrimeReserve.com.
Samuel Adams® Summer Ale Urban Clambake:
Recipe by Food Network Star’s Chef Michele Ragussis
Yields 6-8 servings
4 lobsters (1 lb. each)
5 lbs. steamers
3 yellow onions
4 cloves Garlic
6 ears of corn
12 small potatoes
1 lb. Portuguese sausage (or chorizo)
1 lb. hot dogs
3 bottles of Samuel Adams Summer Ale
½ teaspoon crushed red pepper flakes
Rockweed seaweed (optional)
Before beginning, make sure all clams are scrubbed clean.
On the stove top, in a big pot, layer quartered onions, garlic, crushed red pepper flakes, 2 ½ bottles of Samuel Adams Summer Ale and small potatoes.
Cut the Portuguese sausage into 1-inch thick pieces, and cut the hot dogs in half, lengthwise.
Add the meat and the cleaned clams to the pot. Add the lobsters, and cover tightly. Let cook for 15 to 20 minutes until done.
Layer on a platter, and save the remaining liquid for dipping. Serve with lemon wedges, and pair with a Samuel Adams Summer Ale.
NOTE: Ask your fishmonger for purged steamers as they have been cleaned already. Also, you can get the seaweed from your fishmonger. Just add a layer of seaweed after the potatoes (optional).
The beer has been brewed. The justice of the peace has been booked. And Jim is working on his best man toast. It’s time for Samuel Adams Brewlywed Ale.
Last summer we celebrated the tradition of brewing for weddings with Brewlywed Ale, a Belgian-style “bride ale” available one-day only at our Boston Brewery. And on June 26th, we’re inviting everyone back once again for the chance to get their hands on this year’s batch, available for purchase exclusively on this day at the brewery. We’ve brewed just 300 cases of this 750mL cork-caged specialty beer so if last year is any indication, people will be lining up early for their chance to purchase a bottle or a couple of cases.
Brewlywed Ale is a distinct, complex brew that’s perfect for celebrating. It offers layers of flavor including tropical, floral aromas of Stella and Summer hops with subtle hints of spice. The malt character and soft hop profile impart an upfront frutiness, followed by lingering notes of clove and honeysuckle from Belgian yeast.
We’ve noticed that drinkers across the country are starting to catch on to what brewers have known for centuries – beer is an essential component to a wedding celebration. In fact, the medieval word “ale” is rooted in the word “bridal,” which refers to a festive occasion where much ale is drunk in celebration. Beer was typically brewed by the brides-to-be. Our brewers at Samuel Adams have been keeping this brewing traditional alive; not only did Jim make a beer for his own wedding, but he also brewed the very first batch of Samuel Adams Noble Pils to celebrate his daughter’s wedding. Even Bob brewed a special beer for his wedding that eventually became our very own Samuel Adams Irish Red.
We’re also inviting beer-loving couples who have their marriage certificate in hand to tie the knot* or renew their vows at the brewery. We will have a Justice of the Peace available to perform ceremonies on the spot while string quartet Maestro Musicians serenades couples in the background. Need a Best Man (or Maid of Honor)? Jim will be on hand to witness your special day. Last year we hosted three weddings in the brewery’s hop garden!
If you’re headed to our brewery for the love of beer, here’s what you need to know:
WHERE: Samuel Adams Brewery | 30 Germania Street | Boston, MA 02130
WHEN: Wednesday, June 26, 2013; 9:00 a.m. – 1:00 p.m.
7:00AM: Line up early. The first 50 people in line have the opportunity to purchase a bottle signed by our founder and brewer, Jim Koch. The first 20 people to arrive in bridal attire will be moved to the front of the line (guaranteeing one of those bottles).
9:00AM: Doors open and Brewlywed Ale is for sale! One 750ml Bottle of Brewlywed Ale will cost $14.99 and a case of 12 bottles will cost $179.88 (5 case maximum purchase).
Toast from Jim Koch.
Justice of the Peace will commence the wedding ceremonies and vow renewals.
Enjoy giveaways, a digital wedding photo booth and more…
1:00PM: Last call. Brewlywed doors close at 1PM. (If any beer remains, drinkers may purchase at the brewery gift shop until 4 p.m.)
Hope to see you and your loved ones there!
*A wedding license can be obtained in any Massachusetts City or Town Hall. There is a three (3) day waiting period after application before couples can pick up the license; it is valid for 60 days after it is picked up. A license must be present in order to be married. If you’re interested in potentially getting married or renewing your vows at the brewery, email firstname.lastname@example.org
Summer 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.
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.
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.
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.
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.
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.
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.
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.
The Boston Marathon has been a cherished tradition in our hometown for more than 100 years. It is a unique athletic event. There is no winning or losing team. It is open to athletes from all countries, backgrounds genders and beliefs. Hundreds of thousands of greater Bostonians line the race route to cheer for the commitment and stamina of all the runners. It is also a celebration of the city of Boston, personal achievement and communal philanthropy.
Samuel Adams is a proud sponsor of the Boston Marathon. The race is a part of what it means to be a Bostonian and the holiday, Patriot’s Day, is a uniquely Massachusetts holiday which holds special meaning for us as Americans, Massachusetts residents, brewers of Samuel Adams and me personally. Patriot’s Day commemorates the beginning of the American Revolution led by Samuel Adams our namesake, a defender of liberty and revolutionary leader. It was also on this holiday in 1985 that I first delivered Samuel Adams to bars throughout Boston from my station wagon. I have always thought of Patriots Day as our holiday here at The Boston Beer Company.
Last week, however, we witnessed a series of tragic events and loss of human life. We were heartbroken by the human tragedies that unfolded throughout the week. Our thoughts and prayers go to the victims and families of those affected by Monday’s tragedy and during the pursuit and capture of two suspects Thursday and Friday. On Marathon Monday, nearly 70 of our Boston Beer team joined the ranks as runners and worked at events along the race course, and we are grateful that everyone from our team made it home safe and sound. Late on Friday, we raised a pint in thanks to all the first responders, medical staff, law enforcement officers and other agencies for the incredible teamwork displayed throughout the week. We all felt safer because of their efforts and the capture of the second suspect. It was a little over a mile from my house. My family and I slept well that night because of their efforts.
Now it’s time to heal and rebuild.
We feel a responsibility to help victims and support recovery efforts in our hometown. A day after the race, we announced that we will donate all profits from our limited release beer, Boston 26.2 Brew, brewed specially for the 2013 Boston Marathon and served at bars and restaurants along the race course and in Boston. We will also be contributing the donations we receive from visitors to our Boston Brewery for the month of April.
Those donations will go to The Greg Hill Foundation, which was established in June of 2010 with the purpose of responding to the immediate needs of local families that have been touched by tragedy. Greg and the Foundation are focused on helping the victims of the Marathon tragedy and have already provided financial support to nine families, who lost loved ones last week and to several other victims who are in the hospital. 100% of all donations from the Foundation go to help those in need. The restaurant and bar community have also joined with the Foundation, with more than 75 bars and restaurants contributing a portion of their profits from sales last week. I am proud to serve these small businesses as our customers and proud of how our industry has reacted to the needs of our community.
We’ve also heard from a number of friends from around the country, and from as far away as Japan – bar and restaurant owners, wholesalers and other brewers – who are holding fundraisers and providing donations to The Greg Hill Foundation, and ultimately the victims and their families.
Be sure to check back below as we’ll be providing a list of fundraising events around the country so that our drinkers who want to participate in their areas can do so.
To everyone who is sending their generous support and kind words, we thank you.
MJ O’Conner’s (27 Columbus Ave., Boston) is hosting a fundraising event on Thursday (4/22) for the 100 Club, which provides financial support to families of fallen heroes in Massachusetts. For more information and tickets, click here.
The Railyard will be running a fundraiser between now and May 28th with the proceeds going to Greg Hill Foundation. They will also be matching the amount they raise.
Join World of Beer in Lakewood on Saturday, May 18th as we takeover 13 taps with a portion of every Samuel Adams purchased going towards the Greg Hill Foundation.
Boston, New York City, Miami:
5 Napkin Burger in Boston are donating a portion of proceeds from Boston 26.2 Brew sales to the ONE fund. At their other 5 locations in NYC & Miami they are donating proceeds from Boston Lager sales.
Tap House Grill (5 Chicagoland stores) is promoting Sam Adams Lager drafts for $2 on Thurs (4/26/2013). $1 from each draft sold will go to the Greg Hill Foundation.
West Chester, PA:
Landmark Americana will be hosting Samuel Adams for a tap takeover on Friday (4/26) and will be accepting donations for The Greg Hill Foundation during the takeover.
La Grange, IL:
LaGrange shoe store The Runners Soul hosted a solidarity run for Boston on Monday (4/22) and ended up at Palmer Place where $1.17 pints of Samuel Adams Boston Lager and Summer Ale were served to show support for the 117th Boston Marathon.
Durtie Nellies will be hosting a charity fundraising event on May 2 featuring Samuel Adams products and a variety of raffle items.
Liberty Tap Room will be donating a portion of the proceeds from a special beer dinner to the Greg Hill Foundation. Call The Liberty Tap Room ((803) 461-4677) for more details and reserve your spot.
Tyler’s Restaurant and Taproom (Durham location) is hosting a fundraising event on May 16 that will include a Pint Night featuring Boston Lager with a special menu with food and beer pairings with a portion of the proceeds being donated to the Greg Hill Foundation.
Craft brewers have debated putting beer in bottles vs. cans for years. On one side of the aisle, you have purists who think that cans are meant to carry mass domestic beer. On the other side, brewers who see the benefits – a can is lighter weight, blocks out sunlight and enables you to take beer places where glass bottles aren’t allowed. There’s even a website dedicated to “news and reviews for the canned beer revolution.”
I’m the first one to admit that I’ve been a purist about putting Sam Adams in a can. I wasn’t convinced that the beer would taste as good as it does from a bottle. I had flavor concerns based on my own experiences.
The debate has moved from brewers to our drinkers, and we threw wood on the fire a few weeks ago when word got out that we’ve decided to put Boston Lager in cans. We saw comments posted to beer forums, mainly from craft beer drinkers who welcome the change. The feedback on Facebook was mixed and fans repeatedly asked the same question: why?
So I thought I’d take this opportunity to address some of those concerns and explain why we’re making a change.
My friends, Dale Katechis and Marty Jones at Oskar Blues, pioneered the process of canning craft beers, and I’m grateful for their early ingenuity. They took a chance when many brewers, including myself, stuck to using good ole’ glass bottles. Over the years, as can technologies continued to improve, more and more craft brewers decided to offer their beer in cans.
I knew that when I took this leap of faith, I wanted to do it in a way that would be true to Sam Adams. So two years ago we put together a team including our brewers and an industrial design firm to see if there was any way to improve the standard beverage can for the taste of a full flavored beer like Samuel Adams Boston Lager.
To me, the standard beverage can is sort of like the standard pint glass. It works just fine and is familiar and reliable. But, as the generic option, it may not be the best choice for a more flavorful beer. Eventually, we brought in sensory experts to validate our new can design. The goal: to develop a new can design that would give our drinkers the best tasting Sam Adams in a can. The result of several years of research and testing is a new design, which we’re calling the Sam Can.
What’s the benefit of a can?
Ask any craft brewer that puts their beer in cans and they’ll tell you the same thing. First and foremost, you can take cans to places where bottles can’t go like the beach, hiking, golfing, boating and BBQs. Cans also protect the liquid from sunlight and oxidation which can compromise the flavor of the beer.
What’s different about this can?
The new can design aims to provide a drinking experience that is a little closer to the taste and comfort of drinking beer from a glass. What you’ll notice:
The larger, wider lid helps open your mouth allowing for more air flow during the drinking experience.
The can opening is located slightly farther away from the edge of the lid, placing it closer to the drinker’s nose to help accentuate the hop aromas.
The hourglass ridge creates turbulence (like our patented Perfect Pint glass) which “pushes flavor out of the beer” and the extended lip places the beer at the front of your palate to maximize enjoyment of the sweetness from the malt.
The larger, wider lid helps open your mouth allowing for more air flow during the drinking experience.
All of these aspects of the new can work in concert to allow more airflow – and most importantly aroma – which enhances the flavor of the beer (have you ever tried tasting food when you’re stuffed up and can’t smell it?).
Our new can design required a million dollar investment in special equipment tooling along with time, research and testing. We think that the difference will be a subtle but noticeably better drinking experience than the standard beverage can. The Sam Can Is probably less of an improvement over the standard beverage can then our Perfect Pint glass is over the standard pint glass. It may seem a little crazy to make that kind of investment, but we felt the small improvement in the drinking experience was worth the expense. We make decisions based on the beer, not on the bottom line.
Why are so many people down on cans?
There are a lot of myths out there about putting craft beer in cans. We’re not the only ones that have faced it. Other brewers, like our neighbor down the street, Harpoon Brewery, also took to their blog and ably addressed some of the top myths that drinkers raised when they announced they were installing a canning line.
But at the end of the day, the choice is up to you and your personal preference. And as brewers, we work hard to bring you options. Don’t get me wrong, if I had the choice, I’d always opt for drinking craft beer out of a glass. But sometimes that isn’t an option – like when you’re backpacking, playing golf, or on a boat. For those occasions, the Sam Can is an option.
When will we see the new can?
We’re currently in the process of installing a new canning and hope to conduct a test run within the next couple of weeks. If all goes well, the plan is to release Boston Lager and Summer Ale in cans early this summer. Our fingers are crossed.
With one of the most revered and challenging races in the world quickly approaching, we’re happy to announce that we are brewing our Samuel Adams Boston 26.2 Brew again this year to celebrate the running of the 117thBoston Marathon®.
The beer is going to be available EXCLUSIVELY at official race-related events, as well as at the following bars and restaurants along the Marathon route and in the Greater-Boston Area (see up-to-date list below).
For those curious (or need a reminder from last year) of what Boston 26.2 Brew tastes like… it’s a Gose style which dates back to the year 700. Boston 26.2 Brew offers a lighter body with a slightly lower alcohol level (4.5% ABV) than many of our other styles – it turned out to be the perfect compliment for the record heat we experienced in 2012! In terms of flavor, drinkers enjoy 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 result is an unusual and delicate brew that is full of flavors to discover… and worth crossing the finish line for.
Where Boston 26.2 Brew is being poured:
5 NAPKIN BURGER – 111 HUNTINGTON AVE, BOSTON MA
ANTHEM – 101 S MARKET ST, BOSTON MA
ATLANTIC BEER GARDEN – 146 NORTHERN AVE, BOSTON MA
ATLANTIC FISH CO – 761 BOYLSTON ST, BOSTON MA
BEANTOWN PUB – 100 TREMONT ST, BOSTON MA
BERTUCCIS BRICK OVEN PIZZERIA (Boston) – 22 MERCHANTS ROW, BOSTON MA
BERTUCCIS BRICK OVEN PIZZERIA (Newton) – 275 CENTRE ST, NEWTON MA
BILLS HOUSE OF PIZZA – 753 BEACON ST, NEWTON CENTER MA
BILLS PIZZA – 14 MAIN ST, HOPKINTON MA
BOSTON PARK PLAZA HOTEL & TOWERS – 64 ARLINGTON ST, BOSTON MA
BRITISH BEER COMPANY (Framingham) – 120 WORCESTER RD, FRAMINGHAM MA
BRITISH BEER COMPANY (East Walpole) – 85 PROVIDENCE HWY, EAST WALPOLE MA
BUKOWSKI TAVERN – 1281 CAMBRIDGE ST, CAMBRIDGE MA
BUKOWSKIS – 50 DALTON ST, BOSTON MA
BULL FINCH PUB CHEERS BOSTON – 84 BEACON ST, BOSTON MA
CACTUS CLUB – 939 BOYLSTON ST, BOSTON MA
CAMBRIDGE COMMON – 1667 MASSACHUSETTS AVE, CAMBRIDGE MA
CHEERS OF BOSTON – 29 QUINCY MARKET BLDG, BOSTON MA
CHRISTOPHERS – 1920 MASSACHUSETTS AVE, CAMBRIDGE MA
CIGAR MASTERS – 745 BOYLSTON ST, BOSTON MA
CITY SIDE AT THE CIRCLE – 1960 BEACON ST, BRIGHTON MA
COLELLAS SUPERMARKET – 61 MAIN ST, HOPKINTON 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
DILLONS – 951 BOYLSTON ST, BOSTON MA
DOYLES – 3484 WASHINGTON ST, JAMAICA PLAIN MA
DUBLINER PUB – 2046 MASSACHUSETTS AVE, CAMBRIDGE MA
E CARBONI S CAFE – 280 CEDAR ST, HOPKINTON MA
ELEPHANT & CASTLE – 161 DEVONSHIRE ST, BOSTON MA
FIVE HORSES TAVERN – 400 HIGHLAND AVE, SOMERVILLE MA
FOLEYS BACKSTREET GRILLE – 531 PEARL ST, STOUGHTON MA
GALWAY HOUSE – 710 CENTRE ST, JAMAICA PLAIN MA
HARVARD CLUB OF BOSTON – 374 COMMONWEALTH AVE, BOSTON MA
HOLIDAY INN # – 1200 BEACON ST, BROOKLINE MA
ITALIAN AMER MILFORD – 4 HAYWARD FLD, MILFORD MA
JACOB WIRTH – 33 STUART ST, BOSTON MA
JERRY REMYS SPORTS BAR – 1265 BOYLSTON ST, BOSTON MA
JIMMYS – 1653 BEACON ST, BROOKLINE MA
KITTY OSHEAS – 131 STATE ST, BOSTON MA
LENOX HOTEL – 61 EXETER ST, BOSTON MA
LUCCA BACKBAY – 116 HUNTINGTON AVE, BOSTON MA
M J OCONNORS – 27 COLUMBUS AVE, BOSTON MA
MAGGIANOS LITTLE ITALY #139 – 4 COLUMBUS AVE, BOSTON MA
MARRIOTT HOTELS & RESORTS # – 110 HUNTINGTON AVE, BOSTON MA
After a few months apart, we have reconnected with our friends Pennypackers Food Truck, a local Boston-area food truck, to create a taco that is infused with one of our beers.
To help start thinking of warmer days ahead, we handed the guys our spring seasonal Samuel Adams® Alpine Spring, an unfiltered lager with a balance of bright citrus & crisp maltiness. Pennypackers decided to match the citrus notes of this brew with braised pork with beans, cabbage, and cilantro for a wide-array of flavors all complimenting one another.
Given that not all Sam fans can get to Boston to enjoy these in person, Pennypackers once again was kind enough to pass along the recipe and simple cooking instructions for you to experiment and create your own. Looking for other taco recipes? Take a look here.
Cheers and enjoy!
Ancho and Beer Braised Pork Tacos with Drunken Beans, Beer Pickled Cabbage and Cilantro
2 bottles of Samuel Adams® Alpine Spring
1 boneless pork butt
5 cloves garlic
2 fresh jalapeños
5 dried ancho chilies
2 dried pasilla chilies
1/2 cup diced onions
1/4 cup diced jalapeños
1/4 cup chopped garlic
1 teaspoon cumin
1 teaspoon paprika
3 cans black beans
1 bunch cilantro
1 head red cabbage, shredded
1 cup sugar
1 teaspoon salt
3 cups red wine vinegar
1 tablespoon mustard seeds
For the pork:
1.) Cut the pork butt into 2×2 inch chunks. Season and sear in a cast iron pan.
2.) Take ancho chilies and pasilla chilies and remove stem and seeds. Soak in beer for 30-45 minutes.
3.) After soaking, take chilies, garlic, jalapeños, and the stems from the bunch of cilantro, and put in a blender. Cover with the beer that the chilies were soaking in and purée.
4.) Put the pork in a Dutch oven or casserole dish and pour the puréed chili mixture over it. Cover with more beer. Put a cover on the cooking vessel or wrap with tin foil, and cook for 3 hours at 300 degrees, or until done.
5.) Remove from oven. Drain liquid off into another pot. Skim the fat off, and reduce liquid by half, or more. Meanwhile, shred pork, and put back in the oven, allowing crisping up top and around the edges, turning every few minutes.
6.) Take pork out; pour reduced braising liquid over and mix. Re-season if necessary.
For the drunken black beans:
1.) In a pot or cast iron skillet, sauté onions, garlic and jalapeño in a little oil or lard, for about 8-10 minutes. Add cumin and paprika and cook for another 2 minutes.
2.) Open 3 cans of black beans. Drain and rinse 2 of the cans, and add to pot with onions. Pour the third can in with all its liquid.
3.) Cover with beer (1-2 bottles) and simmer on low for about an hour, allowing liquid to reduce. Season with salt and pepper to preferred flavor.
For the cabbage:
1.) In a pot, put red wine vinegar, sugar, salt, mustard seed, and one bottle of beer. Bring to a boil.
2.) Put the cabbage in another pot. When liquid is boiling, pour over the cabbage and mix. Allow to cool.
A 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 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
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
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.
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!
Valentine’s Day tends to be a wine-centric holiday, but pairing beer with Valentine’s Day favorites, such as chocolate, is a great way to take your relationship with craft beer to another level. In case you didn’t have a chance to try our holiday chocolate box, we have once again teamed up with our friends at San Francisco-based craft chocolate maker TCHO to offer a surprising combination that’s sure to satisfy the craft beer lover in your life: The “Love of Beer” Chocolate Box and Samuel Adams Boston Lager.
Beer and Wine Sommelier Gianni Cavicchi of the NYC Tour de France Restaurants put it best when he said, “Just as there’s someone for everyone, there’s a beer to perfectly pair with any food or dessert – it’s all about letting the flavor of one enhance the other.
Gianni and our Boston Brewery Manager Jennifer Glanville have a few pairing tricks-of-the-trade to share as you indulge with the Samuel Adams Boston Lager & TCHO 70% Dark Chocolate:
* It’s actually easier to pair chocolate with a balanced beer, like Samuel Adams Boston Lager, than with wine because sometimes the intensity of chocolate takes over the wine and the acidity in wine doesn’t balance.
* The carbonation of the beer cleanses your palate from the heavy finish of the chocolate leaving you ready for the next bite.
* The malt character and subtle Noble Hop bitterness of Samuel Adams Boston Lager bring out the rich, fudgy flavor and malty sweetness of TCHO’s “Chocolatey.”
Because tasting is always better than reading, and Valentine’s Day is just around the corner, you can order our Boston Lager Love of Beer Chocolate Box here… and don’t forget the six-pack of Boston Lager to share with that special someone on February 14th.
Want to learn more about chocolate and beer? Take a look at this short video featuring Jennifer and Brad Kintzer, chief chocolate maker at TCHO Chocolate:
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.
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.
After conversations back and forth and sampling food & beer pairings (tough job, we know), Chef David Burke came to us with this gem: Samuel Adams Alpine Spring Lobster Benedict with Hopped “Beer-naise” Sauce. The citrus notes and malty sweetness from Alpine Spring provided a perfect contrast to the rich buttery taste of the lobster and sauce. We also enjoyed how the Tettnang hops left a lingering citrus note on the palate and a clean, dry finish that cleansed our palate after each bite.
Hungry yet? Here’s the recipe to help get you started!
Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”
Recipe by Chef David Burke
Recipe makes 4 servings
1 bottle Samuel Adams® Alpine Spring
1 cup champagne vinegar
1 shallot, chopped
4 sprigs tarragon
4 egg yolks
¼ oz. Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
4 sticks melted butter
4 English muffins
4 lobsters (1lb. each) cooked and meat removed
2 tablespoons white vinegar
1 tablespoons lemon juice
Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”
Salt to taste
In a stainless steel pot, reduce Alpine Spring, champagne vinegar, shallot, and 3 sprigs tarragon to ¼ of original volume, add hops and chill. This could be done one day in advance.
Once cold, add reduction to egg yolks. Whisk yolks over double boiler until eggs become thick, add lemon juice. Slowly whisk in melted butter until all is incorporated. Strain through fine strainer. Pick last sprig of tarragon and chop. Add tarragon to sauce, cover and keep warm.
Bring 4 qtrs. water to simmer with white vinegar and salt. Slowly crack eggs into water and poach to desired doneness. Toast English muffins and warm lobster meat while eggs are cooking.
To assemble, put split muffin on plate topped with half a lobster tail and egg on each half. Cover with sauce and serve.
However if you prefer to leave the cooking to a chef, you can head to a local David Burke restaurant during Saturday or Sunday brunch throughout the month of February to enjoy this great dish. David Burke restaurants can be found as followed:
This is it! After five months of football viewing with countless pints of Boston Lager enjoyed from coast to coast, we’re down to two teams. While we’re bummed not to have our hometown New England team back in the game this year, we’re certain we’ll find ourselves in front of the television watching all the commercials (and maybe some of the game) as we hang out with family and friends and enjoy a few Boston Lagers.
Our brewers have had a great time judging entries from Sam fans all over the country as part of our TOP THIS! Pizza Contest (you can see previous winners here). If you haven’t gotten in on the fun yet, be sure to submit your best pizza recipe here by midnight on February 3 for a chance to win a custom Samuel Adams grill.
And in honor of the big game on February 3, our friend and Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City has created a special New Orleans inspired pizza to pay tribute to the host city. Check it out below!
1 Tablespoon of your favorite Louisiana style hot sauce!
About 1/2 cup (2.5 oz.) diced yellow bell pepper
The New Orleans Big Game Pizza
About 1/2 cup (2.5 oz.) diced red onion
About 1 cup loosely packed (4 oz.) shredded whole milk mozzarella
2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
6 leaves fresh basil sliced into fine strands
Extra virgin olive oil plus more for oiling your cookie sheet, pizza pan or screen plus more for drizzling on finished pizza
Mix pizza sauce and hot sauce. Set aside.
Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
Swirl on sauce mixture to about 1/2” from the border of crust.
In this order: evenly distribute mozzarella, then yellow pepper, then red onion all to about 1/2” from the border of crust.
Evenly sprinkle on the grated cheese to the very border of the crust.
Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
Out of the oven, add basil and a light drizzle of extra virgin olive oil. Let rest a few minutes, and then cut, serve and enjoy.
NOTE: The concept behind this pizza is based on the classic Italian Margherita pizza: tomato sauce (red) + mozzarella (white) + basil (green) = the colors of the Italian flag
The colors on the New Orleans Big Game pizza: red onion (purple) + basil (green) + yellow pepper (gold) = colors representative of New Orleans and Mardi Gras.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville: Boston Lager is a perfect pairing for this championship pizza. Complex and balanced – the sweetness of the tomato will bring out the brew’s caramel malt character. Slight floral and a sweet citrus notes from the Noble hops are perfectly contrasted by the tangy onion and herbal basil notes. The addition of hot sauce finishes this pairing with a little heat that is balanced by a complex and lingering finish.
The Boston Beer Company is America’s leading brewer of handcrafted, full-flavored craft beers. Founder and Brewer, Jim Koch, brews Samuel Adams® craft beers using the time honored traditional four-vessel brewing process, and the world’s finest all-natural ingredients. With over 30 distinctive, award-winning styles of craft beer, Samuel Adams offers discerning beer drinkers a variety of brews. The brewery has won more awards in international beer tasting competitions in the last five years than any other craft beer brewery in the world.
The Boston Beer Company is America's leading brewer of handcrafted, full-flavored craft beers. Founder and Brewer, Jim Koch, brews Samuel Adams® craft beers using the time-honored, traditional four-vessel brewing process, and the world's finest all-natural ingredients. With over 30 distinctive, award-winning styles of craft beer, Samuel Adams offers discerning beer drinkers a variety of brews. The brewery has won more awards in international beer tasting competitions in the last five years than any other craft beer brewery in the world.