By: Sam Adams Editorial Team
| Published: August 6th, 2015
To celebrate IPA Day today, our brewers enlisted the help of the Culinary Institute of America to prove once and for all what the connection between the hop bitterness in India Pale Ale’s and the heat found in spicy foods.
The scientific experiment involved two key ingredients – a flight of Samuel Adams Rebel IPA beers and Buffalo style chicken wings.
Checkout our findings below and read about Director of Brewery Program Jennifer Glanville’s trip to the CIA here.
By: Sam Adams Editorial Team
| Published: January 14th, 2013
January marks the beginning of another exciting year of brewing for Samuel Adams with many new releases scheduled, but perhaps none more exciting than the return of New Albion Ale! First brewed almost 40 years ago by Jack McAuliffe, a Navy veteran, this American Pale Ale was the product of Jack’s desire to replicate the quality, great tasting beers he had enjoyed while serving in Scotland and other parts of Europe.
Brewed solely with American Cascade hops (why? Because that was all that was available to Jack at the time), New Albion Ale is a golden American Pale Ale that holds a distinct citrus hop note and subtle piney character. A delicious brew, it’s no wonder New Albion Ale inspired so many of the Pale Ales we drink today. In case you missed it, checkout the video from our brewing day with Jack back in July.
In 1976, Jack McAuliffe was quietly starting the American craft beer revolution when he opened the New Albion Brewing Company in a former agriculture warehouse in Sonoma, CA. Jack’s first brew, New Albion Ale, is the original “micro-brewed” beer that started it all. When he got started, no one was selling small-batch brewing equipment. So Jack (a skilled engineer who studied physics and became an engineer after his Navy days) built a three-level brew house of 55 gallon drums that utilized nature’s most accessible energy source: gravity. Jack would lug all the ingredients he needed up a ladder (including heavy bags of hops and malt) to the top level where he would start his brew. The entire brewing operation was homemade, including the copper tube cooler that Jack made and utilized gravity to move the brew through the different brewing vessels. Primary fermentation was in four open drums; which was kept in an air conditioned room. After five to seven days, the beer was racked into 55 gallon drums on their sides with little fermentation locks.
After the beer had settled (typically another week or two), Jack would hand-pump the beer into a ‘bottling tank’ where it sat before bottle filling and cap crowning, which as you guessed it, was done by hand. For the six years Jack was brewing, he remained close to his passion by creating a loft above the brewery floor for eating and sleeping.
Jim and Jack look through vintage New Albion artifacts.
As for the name New Albion, you have look back to the late 1500’s of British history for an answer. While exploring the west coast of North America on his ship (the Golden Hinde), Sir Francis Drake landed on what is believed to now be northern California. Drake claimed the land for England and named it Nova Albion. As Jack recalls the time in history, almost 300 years after Drake landed, an Englishman established the Albion Brewery in San Francisco (better known today as Bayview-Hunters Point) because of a strong water source found on-site. So when you look at your New Albion bottle or 6-pack carrier, you’ll notice the label (the original design to what Jack used) displays the Golden Hinde departing the now San Francisco Bay area.
Unfortunately like many start-ups in the late 70’s/early 80’s, Jack was forced to close New Albion in 1982 because he could not obtain the additional financing needed to expand his operation. The U.S. was in an economic downfall and the idea of lending money to a craft beer brewer (the first of his kind at that) was unspeakable. As Jack recalls it, banks just didn’t understand what he was doing… they couldn’t wrap their head around the idea of a small brewery. (My, how the times have changed…)
But this month marks the return of New Albion Ale and we’re excited to share this historic brew with you. We used the same malt, hop, and even the same yeast strain (thanks to University of California – Davis, who preserved Jack’s yeast strain profile) to recreate this brew to its original form. We hope you enjoy it (be sure to check out our Find a Sam page to help you find some near you), and when you’re enjoying remember that you are truly tasting a piece of craft beer history! Cheers!
New Albion Profile:
Style: American pale ale
Malt Varieties: Two-row pale malt blend
Hop Variety: American Cascade
Color: Deep golden / 9 SRM
Alcohol: 6.0% ABV
Yeast: New Albion ale yeast
First Brewed: 1976; rebrewed for the first time in 2012
Availability: Limited Release starting January 2013. Find New Albion Ale near you by visiting our Find a Sam page.
Appearance: Deep gold
Aroma: Subtle malt character with the pleasant citrus-floral notes from Cascade hops
Flavor: Upfront cereal and malt notes with a spicy, fruity, and light pine character; clean but moderate bitterness
Mouth feel: Medium-bodied
Finish: Finishes with a little sweetness from the malt and a lingering citrus-orange, floral, and spicy hop flavor
By: Jennifer Glanville
| Published: November 28th, 2012
Most of us here at the brewery know what a great pairing beer and chocolate can be (as we’ve alluded to before), but we thought it would come as a surprise to others who might think of wine as THE traditional pairing. So to prove our point, we came together with our friends at TCHO (pronounced “choh”) to design the Samuel Adams Beer Lover’s Chocolate Box, a gift box that pairs a premium chocolate style with brews from our Winter Classics Variety Pack. (Who wouldn’t want to find this combo in their stocking?)
Truly the best of both worlds.
TCHO is an artisanal craft chocolate maker in San Francisco. They take their chocolate as seriously as we take our beer, so we jumped at the chance to work with them. TCHO’s Chief Chocolate Maker Brad Kintzer and I sat down to taste, discuss and thoughtfully pair our beers with their wide variety of chocolates.
Comparing both of our respective crafts, Brad and I were amazed by the similarities in the chocolate making process and the brewing process and how complementary the resulting flavors can be. Many of the flavors found in cocoa and chocolate can also be found in beer, and you can really taste the synergy when they are paired together. For example, my favorite pairing (if I had to pick) was probably our Samuel Adams White Christmas with TCHO’s PureNotes™ Dark “Fruity” – I was surprised by how nicely the berry notes of the chocolate complemented the citrus and wheat characters of the ale.
As many of you know, this is not the first time we’ve brought our crafts together and used the incredible flavors of chocolate and beer to enhance each other. Each holiday season we brew Samuel Adams Chocolate Bock, a smooth, rich and dark beer that is part of our Winter Classics Variety Pack, with a blend of cocoa nibs, including Ecuador nibs from TCHO, to impart complex aromas and flavors.
So what makes the pairing of chocolate and beer so good? For us, it’s the malty sweetness and rich flavors of craft beer that enhance and enrich the flavors of rich premium chocolate. The carbonation of the beer also cleanses our palate from the heavy finish of the chocolate. So after each sip our palate is ready for another taste of sweet chocolate.
We think this assortment of specialty chocolates will prove to any foodie that beer and chocolate are the perfect combination. Want to try it for yourself or grab a gift for your favorite craft beer lover? The Samuel Adams Beer Lover’s Chocolate Box is available by visiting TCHO online with limited quantities also available at the Samuel Adams Boston Brewery gift shop. Our Winter Classics Variety Pack is available through December and can be found by visiting our Find a Sam page.
The Samuel Adams Beer Lover’s Chocolate Box includes 12 8g chocolates, and the first 150 orders will also include two Samuel Adams Perfect Pint Glasses.
By: Sam Adams Editorial Team
| Published: November 11th, 2012
More and more, drinkers are appreciating craft beer in the same way they would a fine wine (i.e. smelling, tasting and proper pouring). They’re expanding their palates to include full-flavored beers as an alternative to red wine – in cooking, food pairings and gifting. Craft beers, like red wine, are brewed with the finest quality ingredients, yet can be more accessible and approachable, making them a great pairing for many foods.
Below we have outlined two different suggestions for a craft beer versus red wine tasting experience you can try at home. With Thanksgiving coming up in a little over a week, we feel it’s a perfect time to see why craft beer deserves a seat at the dinner table. We’re not the only ones either… take a look at what Black Book magazine has to say about craft beer pairing with “fancy foods.”
For comparing how craft beer and red wine complement beef, check out our suggestions to get you started:
- BEEF: Order a Samuel Adams Boston Lager Cut Tasting Package from our friends at Robinson’s Prime Reserve. You can enter the code SAMADAMS in step one of the checkout process for a 30% discount on your order.
- RED WINE: Select a medium-to-full bodied Cabernet. NYC Beer & Wine Sommelier, Gianni Cavicchi, suggests Oberon Cabernet Sauvignon from Napa Valley, California, 2009.
- CRAFT BEER: Pick up a 6-pack of Samuel Adams Boston Lager.
You may notice the upfront malt flavor in our Boston Lager matches the caramelized flavors of the meat, and its hoppy finish cuts through the richness to prepare the palate for the next bite. We enjoy Boston Lager’s lighter and less viscous appeal on the palate in comparison to the Cabernet, which creates a more delicate pairing and allows the flavors to echo the long finishes of both the meat and the beer.
Now move away from a savory piece of beef and try a sweeter dish like chocolate. To get you started with your comparison:
- CHOCOLATE: Order TCHO PureNotes™ Dark Chocolate 70%, available online at TCHO.
- RED WINE: Select a dry, medium-bodied Zinfandel. NYC Beer & Wine Sommelier, Gianni Cavicchi, suggests Bonterra Zinfandel from Mendocino County, California, 2009.
- CRAFT BEER: Stick with our Samuel Adams Boston Lager.
When pairing chocolate and beer, rich sweet malt flavors are your friend. It’s this flavor, along with a subtle bitterness from the Noble Hops, that makes Boston Lager a great pairing for chocolate. Beers carbonation can also lighten heavier chocolates and cleanses the palate between bites. Dark chocolate’s intense flavor can actually overpower wine, creating a lack of balance with wine’s acidity.
Where do you stand on craft beer vs. wine for special food pairings like beef and chocolate?
By: Jennifer Glanville
| Published: August 6th, 2012
Before you get the wrong idea, this post is not a fluff piece pandering to bloggers in hopes of securing a few positive pieces for Sam Adams. Variety is the spice of life and we know people have a wide variety of opinions on many of our beers and craft beer in general. The community of beer bloggers helps keep the beer industry healthy and dynamic. While we’re always happy to read a positive review, we respect the not so nice reviews and the downright negative ones as well. Honest feedback is the only way to get better at one’s craft and brewers are no different. We take feedback and review however we can get it… beer forums, blog posts and even check-in applications such as Pintley and Untappd. Of course the feedback we receive in a face to face conversation is always the best as it gives us a chance to really dive into the positives (or negatives) of a person’s thoughts of a beer we’ve created.
This brings me to the Beer Bloggers Conference I attended in Indianapolis a few weeks ago. Talk about a passionate group of people who love beer! While my visit was short due to family obligations back in Boston, I had a great time chatting with many of the bloggers in attendance. I loved feeding off their energy as we discussed their favorite beer style, the first Sam Adams they’d ever had, and what homebrew might have been aging back home. I was asked the tough questions too, like if we were ever going to can our beer (Jim’s said that day will come someday, I just don’t know when) and when I expected Jim to “retire” (I can’t envision that day, let alone speculate on when it would happen!)
One of my biggest takeaways from chatting with different bloggers was that drinkers today are more engaged than they were ten years ago when I started. As brewers have become more experimental in what they brew, the drinker has embraced the variety that craft brewing can provide. While I won’t pretend to be the second coming of Facebook founder Mark Zuckerberg, I’d guess the rise of social media has helped seed the growth in engagement. And as the U.S. craft beer industry continues to rise, we’ll likely see the engagement and discussion for craft beer rise as well!
I also enjoyed (as I have many times before) listening to Garrett Oliver’s, brewmaster from Brooklyn Brewery, key note address before we headed off to dinner. Garret spoke about the changes he had seen over the years being in the industry and how brewers are like artists – we all listen to the feedback but at the end of the day we create the masterpieces we want to create. I’ll raise a glass to that! While there is always a time and place to come together and collaborate on a great beer, I agree that at the end of the day you have to brew the styles and use the ingredients you’re passionate about.
Enough blogging… time to get back to the brewery! Thank you to everyone who came up to say hello and introduce yourself. Maybe one day the conference will come to Boston so we can have you stop by the brewery for a beer!
By: Jennifer Glanville
| Published: July 5th, 2012
After a few weeks of catching up on operations here at the brewery, I’ve finally found a couple minutes to jot down some thoughts about the endless food and beer wonders at this year’s SAVOR event. For those not familiar with SAVOR, it’s a beer festival unlike any you may have attended before. As the website describes, SAVOR is a “must-attend for craft beer aficionados and foodies alike” and as an avid fan of both, this event definitely lives up to the description. SAVOR takes place in the beautiful National Building Museum in Washington D.C. (again, this isn’t your everyday beer festival) and 75 breweries are there pouring their brews with appetizers that compliment each style. The food and beer combinations that come together never cease to impress me and they seem to get better each and every year (I’ve been each of its five years of existence). You may recall the collaboration brew we released with Dogfish Head Craft Breweryat last year’s SAVOR event.
Grumpy Monk Belgian IPA paired with Burrata on toast with arugula pesto and lemon zest.
Events like SAVOR exemplify the fusion of these two movements and demonstrate the boundless creativity in the craft beer community. I frequently tell friends who want to jump into cooking with beer, the flavors offered from beer are much more complex than wine and there really is no way to make a dish unpalatable because of the addition of beer. I can honestly say I’ve never created a dish with beer that I didn’t enjoy. Sure recipe tweaks and changes are a part of being a good cook, but removing beer as an ingredient is never an option for this cook. I knew I was onto something when my friends started planning what they were drinking on a Sunday afternoon during football season based on what I was cooking. Trust me, if you knew this crew, you’d understand how proud a moment it was.
This year I wanted to bring an array of flavors to SAVOR for attendees to try. We brought our Samuel Adams® Grumpy Monk (from our IPA Hop-ology variety pack) because of its unique contrasting flavors between its spicy clove & fruit notes of Belgian yeast and hoppy bitterness of an IPA. Grumpy Monk was paired with Burrata (a fresh Italian cheese) on toast with arugula pesto and lemon zest which helped cleaned a drinker’s palate with every sip. We also brought a beer that is special to me, Samuel Adams® Oyster Stout, which is brewed with actual oyster’s (15 pounds to be exact) from Wellfleet, Massachusetts, a popular vacation destination where I spent my summers since I was old enough to remember. The roasted flavors with a hint of saltiness in this dry stout were paired with prosciutto wrapped in grilled asparagus and shaved manchego to create an excellent balance in flavors.
Among other brewers in attendance, here are a few (of the many great) pairings that stuck out to me:
- Smoked Vienna Lager from Bell’s Brewery Inc. (Paired with Duck confit taco, queso fresco, pickled cherry)
- Indra Kunindra from Ballast Point Brewing Company (Paired with Coconut macaroon, whipped crème fraiche and lemon zest)
- Highway 78 Scotch Ale aged in Scotch Barrels from Stone Brewing Company (Paired with Butterscotch cheesecake)
- Noble Rot from Dogfish Head Craft Brewery (Paired with Warm Maryland Blue crab; shaved cauliflower curry; pickled grapes and lavosh cracker)
Our Brewery Ambassador Coordinator Adam and Jim share a laugh at this years SAVOR.
Hopefully, this has helped whet your appetite for all that’s possible with food and beer combinations. I can’t stress enough how easy and fun cooking with beer can be and the amount of variety that beer offers as an ingredient. They key to success (at least for me) is a love of beer and food, a creative imagination, and no fear of failure.
I’ll be sure to check back in with some fun pairings I’m working on… especially during football season!
By: Sam Adams Editorial Team
| Published: April 23rd, 2012
Looking at the level of innovation in brewing today, it is exciting to see so many new ingredients being introduced into brewing. We, along with many of our brewing colleagues, have utilized a variety of ingredients including coffee beans, coco nibs, bourbon, and even human saliva, to make some really interesting brews. However when you look at Germany, one of the pioneering countries for beer, these styles brewed with eclectic set of ingredients are hard to come by (if they are being brewed at all). This is because of Reinheitsgebot, a German beer purity law that was signed on this day (April 23) in 1516.
What is Reinheitsgebot?
Wilhelm IV of Bavaria passed Reinheitsgebot as a proclamation that required all beer in Bavaria to be brewed utilizing nothing more than water, hops, and
Wilhelm IV of Bavaria passed Reinheitsgebot on this day in 1516.
barley. (Note: Yeast would become the 4th allowable ingredient in the 18th century).
This German Beer Purity Law (or also referred to as the “Bavarian Purity Law”) was passed for two main reasons:
- Protect consumers from often used, unhealthy ingredients like wild mushrooms, soot, or sometimes animal parts
- Limited brewers to using barley malt, which would reserve rye and wheat to bread baking, which held a higher commodity value over beer (if you can believe that!)
However… many people outside of Germany would tell you a different story around why Reinheitsgebot was passed. Some historians claim the law’s main focus was to protect German brewers from competition outside of The Homeland, or more importantly, taxation. Others will argue that Reinheitsgebot “is totally irrelevant.”
So what was the penalty for making impure beer? A brewer using other ingredients for their beer could have barrels confiscated with no compensation if law enforcement felt the batch had used outside ingredients.
Reinheitsgebot was repealed in 1987 due to international protest that it was a barrier to free trade in Europe. Most brewers in Germany still follow the law, though there are smaller brewers popping up throughout Germany that are developing some new styles, but these are few and far between and often still feel the need to hide to avoid criticism. To this day, German brewers believe following these guidelines produces the world’s purest form of beer because it focuses the brewer on perfecting their craft while using limited resources.
Sam Adams and Reinheitsgebot
As you’ve heard (and more importantly, tasted) from us over the years, we take pride in our beer and the Reinheitsgebot law plays into a lot of what we do. Since Jim’s early days of brewing, he’s made it a point to adhere to these strict guidelines for the simple reason that beer just tastes better when you are working with the purest of ingredients. You may have heard us mention Reinheitsgebot during our collaboration with Weihenstephan while brewing Infinium. Many of our brewing styles, including Boston Lager, Boston Ale and others fall in code with Reinheitsgebot law.
Fun Fact: Our Boston Lager passed Reinheitsgebot on November 13, 1985, which made it the first American beer sold in Germany!
So on this day we raise a pint to Reinheitsgebot, a defining moment in craft beer history! No matter the reasoning behind the law, we can all agree it helped lay the groundwork for many of the great brews we enjoy today!
By: Annette Fritsch
| Published: February 28th, 2012
“Which came first, the chicken or the egg?” a classic circular conversation that can be applied to tasting a beer. Which has more importance: taste v. aroma?
The answer: both.
How do I know? It’s my job to help make “sense” of beer flavor.
Consider your tongue a tasting device. The taste buds send signals to your brain and let you know what you are sensing. There are 5 basic tastes: sweet, sour, salty, bitter and umami. The sensation, umami, is a savory or mouth-watering sensation.
All other flavor sensations result from the sense of smell. Have you ever noticed that when you have a cold eating isn’t as much fun? You almost can’t taste the food. This is because your nose is stuffed and you’ve lost your sense of smell! So when your beer’s aroma doesn’t (positively) stimulate your senses during the evaluation process, chances are your palate will agree.
Here’s a little test to show you what I mean. Grab a Samuel Adams Cherry Wheat. Take a sip from the bottle and notice how the rich cherry flavor permeates your senses. Now, pour it into a pint glass, plug your nose, and take another sip. Hold it in your mouth and think about what you taste. Now unplug your nose and you should perceive distinct cherry fruitiness, perhaps with a hint of honey. Was the experience different from your first taste? I’ll make the safe bet that it was.
Our alcolyzer beer analyzing system, which determines the alcohol content of all types of beers/ciders.
Fancy lab equipment not required. We humans can tell the difference between 10,000 different odors. But often it is difficult to quickly and accurately name the aromas. People who are trained to recognize odors are not necessarily any more sensitive with their nose – they are just better at retrieving names of smells from memory and have a common language for describing what they smell.
While dogs can be 10,000 times more sensitive to odors than humans, an individual human olfactory receptor is no less sensitive than a dog’s. What makes dogs so sensitive? Dogs just have a hundred times the number of receptors as we do.
So part of my job is to help everyone here understand aromas and be able to reliably recall them with a common language. All of this helps us ensure we ship only the best possible beer.
Every batch we send still needs Jim’s sniff & sip of approval. That’s right, to this day, Jim still insists on tasting every batch.
Please feel free to leave a comment with any questions you may have around what we do here in the sensory lab… we’d be happy to help answer them!
Annette Fritsch, manager of Sensory, Research, and Development at Samuel Adams, helped edit this post. She is responsible for all sensory done at The Boston Beer Co., including quality assurance, product development and research. She also leads the technical and scientific team which focuses on research and new product development out of the Boston location. Annette obtained her master’s from Oregon State University in the Brewing Laboratory and is the sensory committee chair for the American Society of Brewing Chemists. She enjoys yoga, rock climbing, and welding in her free time.