Beers (and Foods) of Fall

It’s our favorite time of the year here in New England. There’s a crispness in the air, the leaves are changing, and football is back! Our Harvest Collection variety pack is the perfect pairing for all of your favorite fall activities, especially: tailgating. We’ve been experimenting with a few recipes and doing our tailgating homework (it’s a tough job, but somebody has to do it).  Here’s a guide to fall beer and tailgating food pairings we recommend  you try out this fall.

harvest pack_blog post

cowboy-beef-boston-lager-chili--en--7aecdc3c-2493-40da-a855-5f603ae1c538Boston Lager: No matter what time of year, Boston Lager is our go-to beer. And luckily for us, it pairs with one of our go-to foods for football season – chili. The beer’s malty sweetness matches nicely with the roasted flavors of the beans, meat and tomatoes. The hop spiciness of the Hallertau hops work well too if you like your game day chili with a little heat. Check out our recipe for Cowboy Beef Boston Lager Chili to kick this pairing up a notch.

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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.

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.

Cooking with Beer for the Big Game: Ms. Brandi’s ‘Sweet N Sassy’ Boston Lager Wing Sauce

chicken wingsPlanning on making homemade chicken wings for the big game on Sunday? Brewing the American Dream participant Brandi Watson of Ms. Brandi’s Wing and a Prayer Takeout & Catering in PA gave us a great wing sauce recipe that we think would be a big hit at any football viewing party.

Ingredients

2 12 oz. bottles of Samuel Adams Boston Lager
1/2 cup brown sugar
1/4 cup BBQ sauce
1/4 cup Chinese Hoison sauce
4 tbsp. chopped fresh garlic
1/3 cup grape jelly
1/2 tsp. fresh ginger
juice of 1/2 orange
2 tbsp. orange zest
4 tbsp. chopped fresh cilantro
3 tbsp. cornstarch
3 tbsp. water

Method

In a saucepan, combine the first 6 ingredients, stir them over medium heat to making sure all sugar and jelly have blended and dissolved well. Add orange juice, orange zest, and cilantro. Let heat two minutes.

Combine the water and cornstarch in a small separate bowl, stir into the sauce, then let cook for five minutes to thicken the sauce.

Fry chicken wingettes separately and toss in the sauce to your liking – this recipe will coat 3 lbs. of wings.

Serve with blue cheese or ranch dressing – and of course, pair with a Boston Lager!

Are you a small business owner in the Philadelphia area? Join us on February 24 for our Samuel Adams Brewing the American Dream Speed Coaching event! Learn more and RSVP here.

Fight the Chill with the Grill (and Boston Lager)!

When temperatures drop and the sun starts setting earlier, there’s an army of brave souls that emerge with a passion for grilling outdoors, and I have to admit that I’m one of them. So when the flakes started falling here in Boston this past weekend, I was grilling outside with a Boston Lager in hand and, of course, beer infused in the recipe.

Winter Grilling 6This winter, we’re teaming up with Chef Vinson Petrillo who is known for his boundary pushing dishes (you may have seen him on Food Network’s ‘Chopped’), to create unexpected winter grilling recipes enhanced by Boston Lager.

We’re hoping these will inspire you to get outside this winter to grill and when you do, we want you to share your photos with us! Join in via Instagram or Twitter using the hashtag #GrillingWithSam to share your favorite winter grilling photos, tips, stories and recipes. Those who post using the hashtag will be entered to win prizes, including a Samuel Adams customized Weber® grill (like the one in the photo above) and a Samuel Adams prize pack.

Samuel Adams Boston Lager on its own is the perfect cold weather beer. It’s a full-bodied, robust brew with a rich malty character, balanced by spicy hop and sweet caramel notes. And when you combine Boston Lager with grilling, there’s really nothing better. People tend to be a lot more daring when they are outside grilling than when they have a saucepan in the kitchen, hence a perfect time to incorporate beer! From a flavor perspective, grilling can give food a little bit of caramelized sweetness from the flames. Boston Lager’s maltiness compliments this slight sweetness while the hops in the beer give a little spice to balance everything out.

So don’t be daunted by the cold. There’s no better time to be a winter griller and no better way to grill than with beer. Head outside to fight the winter chill with a grill. Below is one of Chef Vinson’s favorite Samuel Adams Boston Lager winter grilling recipes. We hope you’ll try it out! Don’t forget to share your photos on Twitter or Instagram with the hashtag #GrillingWithSam!

Samuel Adams Boston Lager Brined and Grilled Pork Rack
Serves 6

Ingredients:
1 rack of pork (3-4 pounds, bone on, with 6 bones attached)
2 cups apple cider
2 cups Samuel Adams Boston Lager
1 tablespoon coarsely ground black pepper
¼ cup salt
¼ cup light brown sugar
1 teaspoon red pepper flakes
Canola oil for coating the pork

For the Samuel Adams Boston Lager Brine:
Heat all the ingredients together, minus the pork and canola oil, in a saucepan. Once the mixture comes to a boil, pour it into a container that can fit in an ice bath. Cool the mixture in an ice bath until the liquid is at 40 degrees F.

For the Grilled Pork Rack:
Place the pork rack in the brine and refrigerate overnight for at least 12 hrs. When the pork is fully brined, remove from the brine and discard the brining liquid.

Place the pork on a cooling rack so it can dry, and let it come to room temperature before grilling.

Light a grill with coals, but be sure to offset the coals slightly, making one side hotter than the other.

Portion the pork rack into six 1-1 ½ inch chops. Generously season with salt and pepper and a light coating of canola oil, so the pork sears but doesn’t stick to the grill.

Place the pork on the hot side of the lighted grill and cook for approximately 2 minutes on each side (until it begins to brown). Be sure to move the pork often to prevent flare-ups. After the pork chops cook for 2 minutes on each side, move them to the cooler side of the grill and turn them every 2 minutes. The pork is done when the internal temperature reaches 140-145 degrees F. Once done, take the pork chops off the grill and let them rest for about 10 minutes before serving. Serve with Samuel Adams Apple Butter.

Samuel Adams Apple Butter

Ingredients:
2 ½ cups Samuel Adams Boston Lager
6 Honeycrisp apples
3 onions, sliced
6 garlic cloves
2 sprigs fresh thyme
2 pinches Penzy apple pie seasoning
8 tablespoons unsalted butter, kept cold
Salt and pepper to taste

Gather a cast-iron pan or a heavy skillet that can be used on the grill.

Peel and core the apples, cut them in half, then cut each half into four pieces. This should result in a total of eight pieces per apple. Peel and slice the onions evenly.

Add the onions, apples, apple pie seasoning and a pinch of salt to the pan, and sweat them until translucent. Once the onions are translucent, add the Samuel Adams Boston Lager and reduce by half. Once reduced, take the mixture off the heat and slowly start adding the cold butter, stirring with a whisk. Add 1 tablespoon of butter at a time, taking caution not to break the sauce. Once all of the butter is added, you’ll have apple butter for the pork chops.

Celebrating National Lager Day

Happy National Lager Day! As a brewery that has been loving lager since 1984 (and well before that, channeling the love of Jim’s forefathers), it’s no secret that we look forward to this day each year. Join us today to celebrate and raise a pint of the style that helped give us our start and continues to be our favorite after all these years.

There are only two types of beer in this world… ales and lagers. Everything else is a style that belongs within one of these two types. For those of you not familiar with lager, it’s a type of beer that encompasses a wide variety of styles ranging from light pilsners to rauchbiers to darker bocks. So what links them together? Lagers are fermented and conditioned longer than ales, and at lower temperatures which yields smooth, crisp flavors and allows the malt and hops in the beer to shine.

Our Samuel Adams Boston Lager is brewed with two-row malted barley to give the beer its body and flavors ranging from slightly sweet to roasted, and Bavarian Noble hops which impart floral, piney and citrus notes. We then take an extra step and age Boston Lager longer to maximize and enhance the complex flavor combinations.

CELEBRATE WITH US!

To help you get in the National Lager Day spirit, we’re asking Sam drinkers like you to:

1. Grab your favorite Samuel Adams lager (there’s a few to choose from with Winter Lager, Double Agent IPL, Black Lager, Cherry Chocolate Bock, or our favorite Boston Lager)
2. Snap a photo.
3. Tag your photo on Twitter or Instagram with the hashtag #LagerDay
4. We’ll select a few of our favorites and send you a Boston Lager prize pack!

Need more reasons to celebrate National Lager Day? Take a look at these fun facts around our favorite style…

20131209-206808-sam-adams-final

Want to find a Samuel Adams lager near you? Check out our Find a Sam page.

Sam Can Chicken Recipe from Chef David Burke

As a Boston sports fanatic, I can tell you that tailgating is a competitive sport for the true fan – not something to be taken lightly. In the parking lots before the big game, it’s not unusual to encounter people five hours before kickoff, grilling away and setting up their spreads.

You usually see a lot of hot dogs and hamburgers on the grill, but with the help of Chef David Burke, we’ve created the perfect dish to bolster your tailgating arsenal: “Sam Can” Chicken, made with our very own Samuel Adams Boston Lager.

Sam Can Chicken 1

Our new Boston Lager cans offer a more convenient way to enjoy the great taste of Boston Lager whether you’re tailgating at the game or “homegating” in front of the television. It also offers us the opportunity to experiment with even more recipes. Chef Burke’s unique approach calls for a funnel (placed atop the chicken like a hat) to allow steam to circulate, releasing layers of flavor and moisture into the chicken, and keeping the chicken moist. The can serves as a vertical roast rack for the chicken, which can be roasted on the grill, in a smoker or even in your home oven.

Why is craft beer perfect for a beer can chicken recipe, you might ask?  The Boston Lager actually acts as a built-in “spice packet.” As the beer boils, the chicken is infused with delicious, malt-and-hops laden steam, which adds a complex range of flavors, from roasted to slightly sweet. A variety of hops lend floral, piney and citrus notes to the chicken.

With the fall sports season now in full swing, there’s no better time to try out this exciting new recipe. I recommend pairing it with, you guessed it, Boston Lager.

Samuel Adams® Sam Can Chicken Recipe

Recipe by Chef David Burke

Yield: Serves 4-6

Ingredients:

  • 1 whole fryer chicken (approximately 3 to 5 pounds) with giblets removed
  • One 12-ounce can of Samuel Adams Boston Lager® (Find it here)
  • 1 cup soy sauce
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon ketchup
  • 1 tablespoon mustard
  • 2 tablespoons honey
  • 1 pinch of red pepper flakes
  • 1 lemon for fresh-squeezed lemon juice
  • 1 stainless steel cooking funnel (will need for cooking)

Directions:

Create the chicken marinade by mixing all the ingredients, except for the chicken, in a mixing bowl. Next, add the chicken to marinade and marinate for 2 hours.

Heat the grill (on high, or until coals are ready for cooking). Open the can of Sam Adams Boston Lager®. Remove 1 tablespoon of beer from the can. Using a grill fork or knife, punch a few holes in the top of the can. Place your chicken right side up on the can. It should sit up straight. (TIP: Be sure to place the beer can as far into the chicken as you can, as if you were balancing the chicken on the can.) Cut a small hole at the top of the chicken to allow steam to go in and out. Then, place a stainless steel funnel over the top of the chicken and cover the funnel hole with foil; this will hold the steam in and allow it to circulate and keep the chicken moist. (TIP: The wide opening of the funnel should fit snuggly over the chicken).

Place the beer can chicken in the middle of the grill and close the grill. Let the chicken cook for about 1 hour or until the meat reaches the temperature of 165 degrees.

For conventional ovens: Set the oven to 375 degrees and cook the chicken on the bottom rack. Cook for 1 hour 20 minutes.

(For more Cooking with Sam recipes, click here)

National Cheeseburger Day: Blue Cheese Burger with OctoberFest Caramelized Onions and Boston Lager Ketchup

Burger photo for blogWe wanted to give you a fresh spin on one of America’s favorite foods on National Cheeseburger Day using OctoberFest and Boston Lager. Hope you enjoy my favorite burger!

Here’s what the cheeseburger is comprised of:

Grilled Pretzel Bun (my personal preference- but any grilled bun you prefer will work)
Burger (Maybe even try the Boston Lager cut from Robinson’s Prime Reserve)
Blue Cheese

OctoberFest Caramelized Onions:
Slice onions (2 Vidalia) into half moons
Cook over medium heat with couple tablespoons of butter for about 10 minutes
Add ½ bottle of OctoberFest and a tablespoon of brown sugar and cook for 3-5 minutes until slightly translucent
Reduce heat to simmer and add the rest of the bottle of OctoberFest 10 minutes or until you like the texture/flavor

Boston Lager Ketchup:
6 Ounce can of tomato paste
½ cup of Boston Lager
2 tablespoons of apple cider vinegar
¼ teaspoon of dry mustard
Pinch of cayenne pepper
Pinch* of garlic powder
Pinch of allspice
Pinch of cinnamon
Pinch of clove
Salt and Pepper to taste (you can use some smoked pepper if you like to add a depth of savory smoky character)
*pinch is recommended but you can add more or less of each of these for your favorite flavors

Add all ingredients to a bowl and whisk together until you have the consistency you want.  Will last 3-4 weeks refrigerated.

Once you have your ingredients together, you can add them to your burger to your liking!

This cheeseburger recipe pairs best with a Boston Lager. 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 prepares the palate for the next bite.

Boston Lager’s first flight – and Jim’s first tasting at 35,000 feet

Social1_INSTAGRAMEver 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 Tasting In Flight

Jim and Marty St. George tastes passengers on JetBlue flight from Boston to JFK Airport in New York City.

Jim in T5

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.

Enjoy your Independence Day and be sure to show us where you’re taking your Boston Lager can this summer.

 

The Celebration of Beer and Ice Cream

Jennifer_Beer_IceCreamSummer is finally here in Boston. To help celebrate sunshine and warmer weather, the team at Ben & Jerry’s Ice Cream stopped by yesterday’s Open House at the brewery to sample some great beer and ice cream combinations we came up with together.

Beer and ice cream are right up there as two of my absolute favorite things. So, what could be better than a combination of the two? And, whether for a pint of beer or for a pint of ice cream, we are both passionate about using the best ingredients to create a classic combination or a new innovative style, so we had to create a perfect pairing!

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

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

Enjoy!

Beer and Ice Cream Pairings:

Samuel Adams Double Agent IPL and Pineapple Passionfruit Greek Frozen Yogurt

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

Samuel Adams Boston Lager and Chocolate Therapy Ice Cream

Can we offer you some Boston Lager Chocolate Therapy?

Can we offer you some Boston Lager Chocolate Therapy?

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

Beer Floats:

Samuel Adams Summer Ale and Liz Lemon Greek Frozen Yogurt

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

Samuel Adams Blueberry Hill Lager and Vanilla Ice Cream

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

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

Samuel Adams Beers of Summer Variety Pack Pairings

Samuel Adams Boston Lager and Strawberry Cheesecake Ice Cream

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

Samuel Adams Summer Ale and Peach Cobbler Ice Cream

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

Samuel Adams Porch Rocker and Pineapple Passionfruit Greek Frozen Yogurt

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

Samuel Adams Blueberry Hill Lager and Vanilla Ice Cream

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

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

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

Samuel Adams Belgian Session and Coffee Caramel Buzz Ice Cream

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

Samuel Adams in a Can

Sam Can_SketchCraft 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.

Why now?

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.

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.

The Perfect Valentine’s Day Couple: Chocolate and Beer

Choc-and-Beer-Glass-150x150Valentine’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:

Gearing Up for the Big Game!

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.

New Orleans Big Game Pizza 2Our 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!

 

NEW ORLEANS: BIG GAME PIZZA

Recipe courtesy of Pizza Chef Mark Bello of Pizza a Casa Pizza School

 

Prep time:           20 minutes

Bake time:          10-15 minutes depending on your oven and desired doneness

Preheat:              Oven to 500ºF

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – Find the recipe here

  • 5 oz. (about 1/2 cup) your favorite pizza sauce

  • 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

    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

Cooking Instructions:

  • 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.

Beer, Pizza, and Playoff Football: Take Two!

Last week we celebrated the start of the football playoffs with one of our favorite pairings: pizza and Boston Lager! In addition to sharing some great recipes from our friend, Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City (you can view those recipes here), we also asked Sam drinkers to submit their best recipes in our TOP THIS! Pizza Contest.

Pizza and Lager_BeginningNeedless to say, we received some interesting suggestions for pizzas that paired great with our favorite beer, Boston Lager, and also represented the teams playing. A panel of our brewers sifted through the hundreds of submissions and chose their favorites. Among the winners, Brett C. of Indianapolis will be receiving a Samuel Adams football for his “Blue Cheese Stampede” pizza made with sweet marinara sauce, ground hamburger meat, pepperoni, ham, bacon bits, black olives, and a three cheese mixture of provolone, mozzarella, and blue cheese crumble. We hope the football helps ease the pain of his home team’s loss. Other winners include:

  • Timothy J. of Frederick, MD for a crab white pizza which includes pan seared jumbo lump crab meat, capers, sautéed red onions (which turn purple when heated), bacon and radicchio atop a traditional white pizza with ricotta, provolone and fresh mozzarella. And then a little olive oil drizzled on top with fresh garlic to finish it off.
  • Alicia I. of Centerville, OH for the “The Jungle” pizza which includes sausage (the prey of her hometown team), green bell peppers (greenery of the forest), mushrooms (jungle plants), orange bell peppers (orange stripes), black olives (black stripes).
  • Terry B. of Appleton, WI for the “Cheesehead Demise” pizza which includes beer (we’re using Boston Lager to test this one out), soaked grilled bratwurst, caramelized onions, sauerkraut and a cheese blend (mozzarella, provolone, cheddar).
  • Clarence W. of Waco, TX for “The Bum” pizza which includes smoked brisket, jalapeno sausage, BBQ sauce, pepperoni, pepper jack cheese.
  • Andie Maree G. of Pierre, SD for the “Big Ole” pizza which includes purple onions, eggplant, yellow peppers, mushrooms, venison sausage on a Minnesota helmet shaped crust with breadsticks as horns.
  • Darin L. of Shoreline, WA for the “The Puget Astounder” pizza which includes hot-smoked wild salmon, caramelized leeks, goat cheese, shaved parmesan, fresh dill, Sriracha-infused red sauce.
  • Patrick K. of Horseheads, NY for the “The Red Skins (potato) are Loaded” pizza which included red skin potatoes, sour cream, chives, bacon bits and cheddar cheese.

UPDATE! Week 2 winners include:

  • Angelina J. from Georgia for the “Fruity Bird” which includes peaches, brown sugar, butter, vanilla, strawberries, pears, pecans, and a little pineapple.
  • Michael M. from Maryland for his “Whacco Crab pizza” which includes homemade Bechamel sauce made with a hint of Old bay, topped with a heart stopping mixture of mozzarella, burrata, accented with grated Asiago, Provolone, Romano and Parmigiano-Reggiano, dollops of Fresh MD jumbo lump crabmeat placed around as much as the pizza can handle
  • Jeff H. from Indianapolis for his “Smoky Goodness” which starts with a roasted red pepper sauce with smoked mozzarella cheese. Use some roasted red, yellow, and green peppers. Add jalapeno pepper, without the seeds, going for flavor, not heat. Add sausage, sweet onion, Romano and some basil.
  • Stephen R. from Michigan for his “Lambeau Pie” which includes a nice thick chewy crust coated with olive oil, topped with thick tomato sauce and oregano, Cheese (it’s not just for your head), lots of beef hamburger, packed with pulled pork, pepperoni  and Old Wisconsin smoked hot dogs sliced on top. Go Pack spelled out with black olives to finish it off!!
  • Jennifer B. from Louisiana for her “TexMexIzza” which includes roasted Red Pepper/Tomato sauce base, cheddar jack cheese blend, Chorizo sausage (crumble or sliced), sweet bell peppers, onion, black beans, tomato, topped with a bit of hot sauce.
  • Shannon G. of Connecticut for her “White Chowdah Pineapple” pizza which is simply made with a white pizza base with pineapple, spinach, and clams on top. Our brewers gave extra points for the New England accent in the pizza title.
  • Kevin M. from Massachusetts for his “Spinach Artichoke Dip” pizza which includes dough brushed with EVO salt and pepper and topped with chunks of brie, chopped artichoke hearts, chopped spinach. Bake 15min at 500 on a stone. Remove from oven drizzle with more EVO and top with fresh grated parmesan
  • Michael A. from Washington for his “Pacific NW Salmon and Chiles” pizza which includes grilled King salmon, cilantro, parmesan, Thai red chilies, jalapenos, and a drizzle of Teriyaki over top

UPDATE! Week 3 Winners include:

  • Nathan W. of Troy, OH for his “Chicken & Waffle Supreme” pizza which includes a waffle crust with fried chicken, cheese, and a sweet tomato sauce (served with a side of Maple Syrup for dipping)
  • Jennifer M. of Baltimore, MD for her “Poe’s Pie” pizza which includes gruyere and parmesan cheeses, chunks of crab meat, grilled shrimp, and then topped with a sprinkling of lemon juice and Old Bay seasoning.
  • Sheri S. of Newton Falls, OH for her “Chowda Pizza” which includes parmesan white sauce, little neck clams, potatoes, and shredded white cheddar cheese.
  • James P. of Owensboro, KY for his “San Francisco Gold Rush” pizza which includes sliced pepperoni, golden bell pepper, yellow gold heirloom tomato sauce with mozzarella.

Pizza Chef Mark Bello has sent along a few more inspired pizza recipes for the teams who are hosting games this weekend – check ‘em out!  Do you have a great pizza recipe for this weekend’s games? Submit it here for your chance to win a Samuel Adams hoodie!


ATLANTA: BBQ PIZZA

Prep time:  20 minutes
Bake time:  10-15 minutes depending on your oven and desired doneness
Preheat:  Oven to 500ºF
BBQ, Pizza, and Boston Lager come together!

BBQ, Pizza, and Boston Lager come together!

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • 1/4 cup (2.5 oz.) your favorite BBQ sauce
  • 1/4 cup (2.5 oz.) your favorite pizza sauce
  • About 1 cup loosely packed (4 oz.) shredded whole milk mozzarella
  • 2.5 oz. (about 1/2 a cup) diced onion (preferably Vidalia)
  • 8 oz. (about 1/2 cup) seasoned/cooked pulled pork
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • Extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix BBQ and pizza sauce. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Swirl on sauce mixture to about 1/2” from the border of crust.
  4. In this order: evenly distribute mozzarella cheese, then onion, then pulled pork, all to about 1/2” from the border of crust.
  5. Evenly sprinkle on the grated cheese to the very border of the crust.
  6. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  7. Out of the oven, let rest a few minutes. Then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  This pizza is all about being sweet and tangy. The rich, sweet and savory flavors in this pizza match perfectly with the complex flavors in Boston Lager. Boston Lager’s upfront malt flavors of caramel and toffee compliment the sweetness of the Vidalia onion, mozzarella, pulled pork and BBQ sauce. This pairing really emphasizes the wonderful flavors of the Noble hops in the beer as the richness of the pork is balanced by the distinct piney, citrus and spicy notes that will linger slightly on your palate and add a crisp finish to the pairing.

DENVER: DENVER OMELET PIZZA 

Prep time:  20 minutes
Bake time:  10-15 minutes depending on your oven and desired doneness
Preheat:  Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • About 1 cup (4 oz.) diced ham
  • About 1/2 cup (2.5 oz.) diced yellow onion
  • About 1/2 cup (2.5 oz.) diced green bell pepper
  • About 1/2 cup (2.5 oz.) diced button mushrooms
  • 1 Tablespoon extra virgin olive oil (plus more for oiling your cookie sheet, pizza pan or screen)
  • 2 large eggs
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • About 1/4 cup (2 oz.) shredded cheddar cheese
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Toss onion, green pepper and mushrooms in olive oil. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Evenly distribute ham, onion, pepper and mushrooms, all to about 1/2” from the border of crust.
  4. Bake for 8-10 minutes
  5. While baking, scramble eggs and grated cheese.
  6. After initial 6-8 minute bake, remove pizza from oven. Carefully pour on egg mixture, evenly sprinkle on shredded cheddar, then gently ease back into oven and bake for about 4-7 more minutes until eggs are set.
  7. Out of the oven, add black pepper, hot sauce, ketchup and/or whatever you like to add to your omelet. Let rest a few minutes, and then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  Boston Lager is a perfect pairing for this Mile High pizza. While the rich and salty character of the ham adds additional complexity to the earthy and savory flavors from the mushrooms, Boston Lager’s malty sweetness and citrus notes offer a pleasant contrast by smoothing and balancing the pairing. The earthy characters of the pizza toppings give the beer a roasted but smooth finish.

NEW ENGLAND: NEW ENGLAND CLAM PIZZA

Prep time:  20 minutes
Bake time:  10-15 minutes depending on your oven and desired doneness
Preheat:  Oven to 500ºF
Clams? On a pizza? Only in New England!

Clams? On a pizza? Only in New England!

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • About 1/2 cup (3 oz.) chopped clams from one 6.5 oz. can drained and reserve juice*
  • About 1/2 cup (4 oz.) whole milk ricotta
  • About 1/2 a cup loosely packed (2 oz.) whole milk mozzarella
  • 1 teaspoon dried oregano plus more to shake on out of the oven
  • 1/8 teaspoon red pepper flakes plus more to shake on out of the oven
  • 1/8 teaspoon garlic powder
  • 1 Tablespoon extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
  • 2 Tablespoons clam juice*
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • Lemon juice

Cooking Instructions:

  1. Mix clams, ricotta, mozzarella, oregano, red pepper flakes, garlic powder, olive oil, mozzarella, and clam juice. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of clam/ricotta/spice mixture to about 1/2” from the border of crust.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  6. Out of the oven, drizzle on lemon juice and/or add more oregano and/or red pepper flakes to taste. Let rest a few minutes, and then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  A perfect New England pairing! Boston Lager’s doughy notes compliment the rich and creamy sweet notes from the mozzarella and the ricotta cheeses and slightly sweet character from the clams. The pie’s slightly savory oregano flavor will emphasize the citrus characters of the beer’s Noble hops while the chili flakes finish this pairing with a little heat that is balanced by a complex and lingering finish.

SAN FRANCISCO: SPICY PIMENTO PESTO PEPPERONI PIZZA

Prep time:  20 minutes
Bake time:  10-15 minutes depending on your oven and desired doneness
Preheat:  Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • 1 jar diced pimentos (4 oz.) drained
  • 1 clove raw garlic
  • 1 Tablespoon Sriracha hot sauce
  • 1 Tablespoon pine nuts
  • 1 Tablespoon extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • 18 thin slices pepperoni (about 1 oz.)
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)

Cooking Instructions:

  1. In a blender, blend pimentos, garlic, Sriracha hot sauce, pine nuts, olive oil and 1 Tablespoon of the grating cheese into a slightly chunky paste. Transfer into a separate bowl, mix in mozzarella and set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of pimento/mozzarella mixture to about 1/2” from the border of crust.
  4. Evenly distribute pepperoni slices.
  5. Evenly sprinkle second half of the grated cheese to the very border of the crust.
  6. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  7. Out of the oven, let rest a few minutes. Then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  A classic pizza with a twist – this flavorful pizza is easily paired with Boston Lager. The spicy and savory flavor of the pepperoni is complimented by the distinct and slightly assertive piney, spicy and citrusy notes from the Noble hops while the hop bitterness matches up nicely to the lingering heat from the pizza sauce. Boston Lager’s malty notes contrast well with the earthy, nutty flavors from the pesto.

Beer, Pizza, and Playoff Football!

What’s better than a great beer and delicious pizza? The same great beer and pizza during a big game.

With the football playoffs kicking off this week, we turned to our good friend, Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City, to create some amazing pizzas inspired by this weekend’s games. Not only do the pizzas pair perfectly with Samuel Adams Boston Lager®, but they use his special Samuel Adams Boston Lager infused pizza crust. Check out his recipes below!IMG_2229 copy

When it comes to pairing pizza with Boston Lager, the possibilities are endless. So we wanted to give you a chance to join in on the fun. Do you have some great pizza ideas that pair with our Boston Lager? We want ‘em! The pizza just needs to meet two basic criteria: it should pair with Boston Lager and represent a playoff team’s city in one way or another (this will require a bit more creativity).

We’ll keep the contest going up until the Big Game and our brewers will review each weekend’s entries and give Sam-inspired prizes to the fans that create the best pizza for each city. Find more information and submit your pizza ideas by clicking here.

To help you get started, here are a few tips from Brewery Manager Jennifer Glanville: Samuel Adams Boston Lager® is so balanced that it can easily pair with all types of pizza. The rich, malty flavors in Boston Lager can develop and deepen pizza flavors while the hop character can cut through some of their richness. It’s one of our favorite pairings because there are so many different kinds of pizza, and depending on the toppings, the flavor combinations can be so different. For example, the caramel and toffee notes of the malt in the beer may be most prominent, or with a spicier ingredient like pepperoni or hot peppers, the citrus character of the noble hops will help cut some of that heat from the pallet.

Cheers and Enjoy!

SAMUEL ADAMS BOSTON LAGER® INFUSED PIZZA CRUST

Makes:  Two crusts to be dressed and baked on a cookie sheet or pizza pan
For a thicker crust, stretch to 12” and cook on cookie sheet, pizza pan or pizza screen
For a thinner crust, stretch to 14” and cook on cookie sheet, pizza pan or pizza screen
Prep time:  15 minutesBoston Lager_On Bar
Rise time: Between 1-2 hours in a warm spot (about 70ºF-80F)
Bake time: 10-15 minutes depending on your oven, toppings and desired crust
Preheat: Oven to 500ºF
 

 Ingredients: 

  • Approx. 3½ cups (20 oz.) unbleached all-purpose flour plus more for dusting
  • 1 packet instant yeast aka: highly active or bread machine yeast
  • 1 Tablespoon (.65 oz.) fine granulation salt
  • 1 Tablespoon (.55 oz.) extra virgin olive oil plus more for greasing your rising container and oiling your cookie sheet, pizza pan or screen
  • 12 oz. bottle of Samuel Adams Boston Lager® warmed up to 120ºF-130ºF

 Cooking Instructions:

  1. Warm the beer to 120ºF-130ºF (warming the beer properly means your yeast will activate properly). Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer insures success – if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.
  2. In a 5 quart or larger bowl, combine flour, yeast, salt and oil.
  3. Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet – it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead* to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it and when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth – don’t over knead it! *kneading: press down, push, fold, repeat.
  4. Your finished dough, if you have a scale, will weigh right around 2 pounds (30-34 oz.). Break into two equal pieces – use a scale or eyeball it.
  5. Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size (deli quart containers work great for this).
  6. Set dough aside to rise in a warm location, about 70ºF-80F is good. After dough has expanded/up to doubled in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12” or 14” cookie sheet, pizza pan or pizza screen.
  7. Dress according to which football team pizza you favor, and bake in a 500ºF preheated oven until your crust and toppings are to your desired crust (about 10 to 15 minutes).
  8. Out of the oven, allow a few minutes to cool. Then cut, serve and enjoy.

BALTIMORE: CRAB CAKE PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF
Baltimore Crab Cake Pizza

Baltimore Crab Cake Pizza

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4.25 oz.) lump crabmeat from one 6 oz. can drained and reserve juice*
  • About 1/2 cup (4 oz.) whole milk ricotta
  • About 1/2 a cup loosely packed (2 oz.) whole milk mozzarella
  • 1 Tablespoon chopped chives more to sprinkle on out of the oven
  • 1 teaspoon hot sauce
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons crab juice*
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
  • Lemon juice

Cooking Instructions:

  1. Mix crab, ricotta, mozzarella, chives, hot sauce, mustard, mayonnaise, and crab juice. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of crab mixture to about 1/2” from the border of crust.
  4. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  5. Out of the oven, drizzle on lemon juice and/or add more chives to taste plus whatever else you like on your crab cakes. Let rest a few minutes, and then cut, serve and enjoy.

CINCINNATI: 4-WAY CHILI PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 1 cup (about 7 oz.) Cincinnati chili (your favorite brand or recipe)
  • About 1/2 cup loosely packed (2 oz.) shredded whole milk mozzarella
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • About 1/2 cup loosely packed (2 oz.) shredded mild cheddar
  • About 1/4 cup (1 oz.) chopped onion
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix chili and mozzarella. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Spread on chili/mozzarella mixture to about 1/2” from the border of crust.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  6. Out of the oven, add chopped onions then shredded cheddar. Let rest a few minutes. Then cut, serve and enjoy.

GREEN BAY: CHEDDAR BRAT PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF
Green Bay Cheddar Brat Pizza

Green Bay Cheddar Brat Pizza

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4 oz.) whole milk ricotta
  • 1 1/2 teaspoons unsalted butter chilled and cut into little cubes
  • 2 Tablespoons your favorite bratwurst mustard
  • About 1 cup (4 oz.) cheddar cheese curds (extra squeaky preferred)
  • 2 brats (about 6 oz.) precooked and cut into 1/4” thick discs
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)

 Cooking Instructions:

  1. Mix ricotta, butter, and mustard. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
  4. Break up, and evenly scatter the cheese curds.
  5. Evenly distribute discs of bratwurst.
  6. Evenly sprinkle on the grated cheese to the very border of the crust.
  7. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  8. Out of the oven, let rest a few minutes. Then cut, serve and enjoy.

HOUSTON: TEXAS CHILI CON QUESO PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 1/4 cup (2.5 oz.) chili (specifically beef w/ no beans– your favorite brand or recipe)
  • 1/4 cup (2.5 oz.) your favorite pizza sauce!
  • About 1 cup loosely packed (4 oz.) shredded Colby/jack cheese divided into two equal portions
  • About a 1/2 cup (2 oz.) sliced pickled jalapenos
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • About 1/3 cup (1 oz.) chopped green onion
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

 Cooking Instructions:

  1. Mix chili, pizza sauce and 1/2 cup of shredded cheese,
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Spread on chili/sauce/cheese mixture to about 1/2” from the border of crust.
  4. Evenly distribute jalapenos to about 1/2” from the border of crust.
  5. Evenly sprinkle on the grated cheese to the very border of the crust.
  6. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  7. Out of the oven, add second half of shredded cheese and chopped green onions. Let rest a few minutes, and then cut, serve and enjoy.

INDIANAPOLIS: ONION PIE PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4 oz.) whole milk ricotta
  • 1 1/2 teaspoons unsalted butter chilled and cut into little cubes
  • About 1/2 cup (2 oz.) chopped onion
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • 1/2 cup (about 1 oz.) sliced black olives
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix ricotta, butter, onions and mozzarella. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Arrange sliced black olives on your pizza to resemble a horseshoe.
  6. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  7. Out of the oven, let rest a few minutes. Then cut, serve and enjoy.

MINNESOTA: PURPLE ONION and GOLD PEPPER PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4 oz.) whole milk ricotta
  • 1 1/2 teaspoons unsalted butter chilled and cut into little cubes
  • About 1/2 cup (2.5 oz.) diced red onion
  • About 1/2 cup (2.5 oz.) diced yellow bell pepper
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • 1 teaspoon freshly grated lemon zest
  • Freshly ground black pepper
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix ricotta, butter, pepper, onions and mozzarella. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  6. Out of the oven, add lemon zest and add freshly ground black pepper to taste. Let rest a few minutes, and then cut, serve and enjoy.

SEATTLE: BLUE CHEESE and GREEN PESTO PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 3 Tablespoons (about 3 oz.) basil pesto (your favorite brand or recipe)
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • About 1 cup loosely packed (5 oz.) cooked chicken chunks
  • 1/4 cup (about 1 oz.) crumbled gorgonzola or other blue cheese
  • 6 leaves fresh basil sliced into fine strands
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

 Cooking Instructions:

  1. Mix pesto, mozzarella, blue cheese and chicken. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer pesto/cheese/chicken mixture to about 1/2” from the border of crust.
  4. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  5. 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.

WASHINGTON D.C.: RED SKIN POTATO PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 1 medium red potato
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fine granulation salt
  • 2 Tablespoons extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
  • About 1 cup loosely packed (4 oz.) shredded cheddar
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • 1/2 cup (4 oz.) sour cream
  • 1 Tablespoon chopped chives
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

 Cooking Instructions:

  1. With a mandoline slicer or a very steady hand, thinly slice potato into 1/16” discs. Toss with garlic powder, salt and extra virgin olive oil. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Evenly distribute the dressed potato slices to about 1/2” from the border of crust – careful not to overlap or the potato slices underneath will not fully cook.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Bake for 10-15 minutes until the potatoes and crust are golden brown.
  6. Out of the oven, add the shredded cheddar cheese, then sour cream and chopped chives. Let rest a few minutes, and then cut, serve and enjoy.