Infographic: The Marriage of IPA’s and Buffalo Wings

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.


IPA Day_Infographic_2015

New Albion Ale Has Arrived!

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.New Albion 6Pack & Pint

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. Read More

A Holiday Chocolate Box for the Craft Beer Lover

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. Read More

Craft Beer vs. Red Wine

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.”  Read More

Raising a Pint to Beer Bloggers

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!) Read More

Looking Back on SAVOR 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.

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Happy 496th Anniversary to Reinheitsgebot!

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). Read More

Beer Sense-ationalism

“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.  Read More