The Celebration of Beer and Ice Cream

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

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

Samuel Adams in a Can

Craft brewers have debated putting beer in bottles vs. cans for years.  On one side of the aisle, you have purists who think that cans are meant to carry mass domestic beer. On the other side, brewers who see the benefits – a can is lighter weight, blocks out sunlight and enables you to take beer places where glass bottles aren’t allowed.  There’s even a website dedicated to “news and reviews for the canned beer revolution.”

I’m the first one to admit that I’ve been a purist about putting Sam Adams in a can.  I wasn’t convinced that the beer would taste as good as it does from a bottle.  I had flavor concerns based on my own experiences. 

The debate has moved from brewers to our drinkers, and we threw wood on the fire a few weeks ago when word got out that we’ve decided to put Boston Lager in cans.  We saw comments posted to beer forums, mainly from craft beer drinkers who welcome the change.  The feedback on Facebook was mixed and fans repeatedly asked the same question: why?

So I thought I’d take this opportunity to address some of those concerns and explain why we’re making a change.

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.

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

Valentine’s Day tends to be a wine-centric holiday, but pairing beer with Valentine’s Day favorites, such as chocolate, is a great way to take your relationship with craft beer to another level. In case you didn’t have a chance to try our holiday chocolate box, we have once again teamed up with our friends at San Francisco-based craft chocolate maker TCHO to offer a surprising combination that’s sure to satisfy the craft beer lover in your life: The “Love of Beer” Chocolate Box and Samuel Adams Boston Lager.

Beer and Wine Sommelier Gianni Cavicchi of the NYC Tour de France Restaurants put it best when he said, “Just as there’s someone for everyone, there’s a beer to perfectly pair with any food or dessert – it’s all about letting the flavor of one enhance the other.

Gianni and our Boston Brewery Manager Jennifer Glanville have a few pairing tricks-of-the-trade to share as you indulge with the Samuel Adams Boston Lager & TCHO 70% Dark Chocolate:

* It’s actually easier to pair chocolate with a balanced beer, like Samuel Adams Boston Lager, than with wine because sometimes the intensity of chocolate takes over the wine and the acidity in wine doesn’t balance.
* The carbonation of the beer cleanses your palate from the heavy finish of the chocolate leaving you ready for the next bite.
* The malt character and subtle Noble Hop bitterness of Samuel Adams Boston Lager bring out the rich, fudgy flavor and malty sweetness of TCHO’s “Chocolatey.”

Because tasting is always better than reading, and Valentine’s Day is just around the corner, you can order our Boston Lager Love of Beer Chocolate Box here… and don’t forget the six-pack of Boston Lager to share with that special someone on February 14th.

Want to learn more about chocolate and beer? Take a look at this short video featuring Jennifer and Brad Kintzer, chief chocolate maker at TCHO Chocolate:

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.

Our brewers have had a great time judging entries from Sam fans all over the country as part of our TOP THIS! Pizza Contest (you can see previous winners here). If you haven’t gotten in on the fun yet, be sure to submit your best pizza recipe here by midnight on February 3 for a chance to win a custom Samuel Adams grill.

And in honor of the big game on February 3, our friend and Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City has created a special New Orleans inspired pizza to pay tribute to the host city. Check it out below!

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

• 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.

Needless 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

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.

DENVER: DENVER OMELET PIZZA 

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.

NEW ENGLAND: NEW ENGLAND CLAM PIZZA

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.

SAN FRANCISCO: SPICY PIMENTO PESTO PEPPERONI PIZZA

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.

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!

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

Prep time:  15 minutes

 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

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

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

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

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

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

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

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

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.

Celebrate National Lager Day on December 10 with Us!

It’s no secret that all of us here at the brewery love lager. And we thought – what better way to celebrate National Lager Day on December 10th than with the brew that gave Jim his start back in 1984, surrounded by friends. So on Monday, we encourage you to raise a pint with us as we salute our favorite family of beer – lager!

For those of you not familiar with this style, lager is 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 for longer aging times than ales at lower temperatures which yields clean 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. To take our brew a step forward  we age Boston Lager longer to maximize and enhance the complex flavor combinations.

Now back to National Lager day. To help pay homage to this style of beer, we’re hosting The Great Samuel Adams Boston Lager Log Off on Monday night. We want you to close the computer and put the phone away for a few hours and kick back with a delicious craft lager at your favorite watering hole in celebration of good beer and good conversation.

Here’s how to celebrate National Lager Day and participate in the Log Off with us:

• Step 1: Follow and tweet @SamuelAdamsBeer with the hashtag #BostonLagerLogOff and where you’re celebrating National Lager Day; or post on Facebook and tag Samuel Adams (be sure to snap a photo of you and your lager).

• Step 2: Then log off, just for a bit. Shut off your phone and/or computer and join us in celebrating National Lager Day with a Boston Lager, free from distractions.

Let’s face it… the best conversations are held in-person and usually with a beer in-hand. Don’t believe us? Here are two great stories from Jim and our Boston Brewery manager:

On December 10th be sure to put down the phone and pick-up a Boston Lager!

“One of my favorite things about being a brewer is coming up with ideas for new beers and experimenting with ingredients. Some of the best ideas we have ever come up with have been when a few of us brewers are together, relaxing and enjoying a pint of Boston Lager. A few years ago we were drinking some Boston Lager and talking about how much we love the Noble hops we use and the flavor these specific hops give to the beer. We thought how great it would be if we could make a beer with Noble hops so fresh that they got from the vine in Germany to our kettle in Boston in under 24 hours.  Well, we made it happen with only 45 minutes to spare. And it’s times like this I’m grateful for good conversations and good beer and the role they both had in making this special beer happen.” – Jennifer Glanville, brewer

“My best experience over a Boston Lager would have to be one time at a restaurant, on a blind date. I disconnected from everything I had going on, and had a great lunch with great conversation. We were married a year later.” – Jim Koch, founder and brewer

 

“Craft beer lovers are a special bunch.  You talk to them about a beer they drank years ago and they remember every detail…the color, the nuanced aroma, how long the hop flavor lingered…They even recollect where they were and who they were with when they had it.  The best beers can be like liquid time machines!

For me, one of my favorite memories of having a Boston Lager is actually the first time I had one.  It was one of my first “beer memories”.  I can tell you the year I had it, the pub I was at, the friends I was with and even the band that was playing.  I specifically remember the beer…how much I loved the aroma, then the flavor…and then I was hooked.” – Grant McCracken, brewer

 

Be sure to join us on Monday as we log-off and enjoy time with friends and family… in-person! Cheers!

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.” 

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?  

Fall Tailgating with Our Boston Lager Cut

Grilling is undoubtedly one of the greatest culinary triumphs of summer, so why let the BBQ fade away when the cooler weather rolls in?  As we’re easing into fall (and FOOTBALL!), consider the other great grilling season, fall tailgating, with the Boston Lager Cut packages that our friends from Robinson’s Prime Reserve have put together.

Beer and meat… does it get any better?

Developed by artisanal meat purveyor Jake Dickson of Dickson’s Farmstand Meatsin NYC, the Boston Lager cut is designed to be the ideal beef counterpart to our flagship 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.  The beef and beer intersect with great caramel notes and sweetness, while the elegant hoppiness of our Boston Lager finishes the rich, meaty flavor of the cut.

Through a partnership with Robinson’s Prime Reserve, the Boston Lager Cut is available nationwide in two packages.  Pair with a few Boston Lagers, and you have the ultimate tailgate pairing.

• The Samuel Adams Boston Lager Cut Package includes: (6) 8 oz Samuel Adams Boston Lager® Cuts and 2 Boston Lager Pint Glasses for $89.95
• The Samuel Adams Boston Lager Mixed Grill Package includes: (4) 8 oz Samuel Adams Boston Lager® Cuts, (6) 8oz Steak Burgers, crafted from the same high-quality beef, and 4 Samuel Adams Boston Lager Pint Glasses for $99.95

To order visit: http://www.robinsonsprimereserve.com/samuel_adams.aspx

And here’s a suggested Lager Cut recipe to try at home:

Samuel Adams Boston Lager Cut Tacos with Boston Lager Grilled Peaches and Chimi-Chorizo sauce

Recipe by Samuel Adams Chef Partner David Burke

Serves 4

Samuel Adams Boston Lager Cut Tacos

Ingredients

• Four (4) Samuel Adams Boston Lager Cuts
• 12 taco shells
• Shredded lettuce
• Chopped tomatoes
• Guacamole

Method

Grill Boston Lager Cuts for 3-4 minutes on each side and slice. Place into taco shell garnish with shredded lettuce, chopped tomatoes and guacamole, plus Chimi-Chorizo sauce (recipe below).

Chimi-Chorizo sauce

Ingredients

• 1 cup chopped chorizo
• 2 cloves garlic, chopped
• 1 cup diced onion
• 1 cup red pepper chopped
• 1 bottle Samuel Adams Boston Lager
• 12oz chicken stock
• 1 tsp red pepper flakes
• 2 tsp smoked paprika
• 1 tsp salt
• ¼ tsp cayenne pepper
• ¼ cup chopped cilantro
• ¼ cup olive oil

Method

Sweat out chorizo with olive oil in medium sauce pan. Add peppers, onions and spices and cook for 20 minutes over medium heat until tender. Add Boston Lager, reduce by half. Add chicken stock, and reduce to a sauce-like consistency.   Serve with tacos.

Boston Lager Grilled Peaches

Ingredients

• 6 peaches, halved and pitted
• 1 bottle Samuel Adams Boston Lager
• 1 tsp sugar
• 1 tsp salt

Method

Combine peaches, salt, sugar and Boston Lager in a bowl. Marinate for 6 hours.  Grill peaches for one minute per side and serve alongside tacos.

Sam Fan Recipes featuring Boston Lager & Tasman Red

Each week we receive a wide variety of awesome recipes from Sam fans that incorporate beer. As Jennifer has discussed before, cooking with beer can offer so many more complex flavors that can really make your dish standout (especially if you’re a beer lover). We recently came across a few side dishes featuring our flagship Boston Lager and Tasman Red from Sam Adams fan Dan Manca that we wanted to share for a variety reasons: they are quick and easy to prepare and they sound AWESOME! Take a look at the recipes below!

Got a recipe to share? Drop it on us in the comment section below!

BOSTON LAGER ONION RINGS

Ingredients:

• 12oz Boston Lager
• 1 cup of flour
• 1 teaspoon of baking powder
• 1 large white onion
• Salt
• Pepper

Prep:

TASMAN RED POTATOES AU GRATIN 

Ingredients:

• 12 oz. Samuel Adams Tasman Red*
• 2 large Idaho potatoes, sliced thin (for a “redder” experience use red potatoes)
• 1 cup whole milk
• ½ pound American cheese, sliced thin
• ½ pound cheddar cheese, shredded
• Salt
• Pepper
• Breadcrumbs (optional)

Prep:
Pre-heat oven to 400°. In a medium saucepan start heating the beer. Add American cheese slowly and allow it to melt. Sprinkle in cheddar cheese and allow to melt. Add milk until you get a creamy consistency. Salt and Pepper to taste. Line glass baking dish with overlapping potatoes, be sure to spread evenly to cover entire dish. Pour cheese sauce over potatoes. Bake at 400° for 1 hour (you may need to put a cookie sheet under your dish in case of cheese boiling over the edge). If desired, cover with breadcrumbs during the final 10 minutes of cooking.

This recipe is also great for fondue.

* Tasman Red can be replaced with Samuel Adams Irish Red for a different taste profile.

We’re Celebrating the Bicentennial of the War of 1812

Tall Ships and naval vessels from across the world are embarking on Boston now through July 5 to commemorate the bicentennial of the War of 1812, the historic role played by the US Navy and the USS Constitution in the conflict, and the composing of our national anthem – The Star Spangled Banner.

A look at the Tall Ships in Boston

We are proud to support this commemoration by offering all sailors private tours at our Boston Brewery. We are also working with the following Boston bars and restaurants to support the troops.  Be sure to stop by and try Boston’s original craft beer- Samuel Adams Boston Lager® and refreshing Samuel Adams® Summer Ale:

We’re Collaborating with Berkshire Mountain Distillers!

As some of you may have heard, today we announced an exciting collaboration with Berkshire Mountain Distillers to distill two of our brews into two completely new spirits. Samuel Adams Boston Lager and Cinder Bock will be transformed to create a unique spirit taste (more on that below). For those not familiar with BMD, they are the first legal distillery in Massachusetts since prohibition and a pioneer in the craft distillery movement.

Chris Weld, BMD’s founder, came to us with an idea of distilling beer and we started tossing around ideas while sampling several of our beers and some of his distilled products from trial distillations before deciding to use Boston Lager and Cinder Bock for this project. From our first meeting it was clear that Chris carries the same passion for his spirits that we have for brewing beer. This looks to be the beginning of a beautiful collaboration.

This follows in the tradition of past unique brewing adventures such as Triple Bock (which lead to Utopias) and Infinium, so we’re excited to explore another uncharted boundary of brewing. We’ve never worked in a distillery and Chris has only briefly experimented with brewing, but we’re all excited about what the possibilities could be. The mutual respect of one another’s craft and the willingness to do something challenging has us excited for the next few years!

The distilled Samuel Adams Boston Lager will be aging in a vintage wooden bourbon barrel, which should create a silky whiskey with a hint of sweet fruit and a touch of bitterness, according to our early test findings. The distilled Samuel Adams Cinder Bock, will age for two years in wooden, oak barrels (some previously used for extreme beer, including our Utopias®), should produce a rich and bold whiskey.

Chris and Jim share a pint at Berkshire Mountain Distillers

This sounds awesome! So when can I sample this “super distilled beer” in my area?! As any whiskey aficionado can tell you, the aging process of whiskey is extremely complex and takes time… a long time, as in two to three years, if not longer depending on the blend. You remember the old saying good things come to those who wait; well you are in for a worthwhile wait!

We’re energized to see what comes of this collaborative adventure in the next few years! To cross back and forth and bring craft beer and spirits together as one has our brewing team’s minds going in a variety of directions. As we sample the progression of these two evolving spirits, we’ll be sure to keep you posted with updates.

For Father’s Day: Breakfast (and a Beer) in Bed!

If your dad is like ours, we are willing to guess he enjoys a good breakfast to get his day started. And if that special guy is anything like ours, he CERTAINLY enjoys a great full-flavored brew to end the day! So with Father’s Day just around the corner, and a trip to the spa out of the question (though the Boston Lager with a massage sounds great), why not give him two of his favorite things before he even gets out of bed: a hot breakfast… and beer!

With the expertise of our  chef partner David Burke, here are a few Sam inspired breakfast items that are simple to prepare and assured to be a hit with father’s across the country.

Enjoy and cheers to all the father’s out there!

David Burke’s Samuel Adams “Mancakes” (ie. pancakes)

Ingredients:

• 1 cup of Samuel Adams Boston Lager
• 4 oz crushed BBQ potato chips
• 2 cups of flour
• 1 tablespoon baking soda
• 2 eggs

Directions:

1. Mix flour, baking soda, Boston Lager and eggs in a large mixing bowl
2. Heat a skillet on medium and pour “Mancake” batter into large circles – let bubble
3. Sprinkle potato chips on top of “Mancake” and flip
4. Cook until lightly browned
5. Serve with bacon and maple syrup

Samuel Adams Boston Lager Marinated Steak and Eggs

Ingredients:

• 1 cup Samuel Adams Boston Lager
• 2 cups canola oil
• 3 cloves roasted garlic
• 2 tbsp Dijon mustard
• 1 tbsp Coleman’s mustard
• 2 tbsp chili powder
• 1 tbsp cayenne
• 1 tbsp paprika
• 1 tbsp butcher black pepper

Directions:

1. Combine all ingredients and apply to your favorite cut of steak
2. Marinade for four hours, grill over medium heat until cooked through, and top with Dad’s favorite eggs

Looking for more beer and food pairings? Or recipes featuring beer? Follow those links or visit SamuelAdams.com!

Boston Lager Float!

We don’t know about your neck of the woods, but Boston is in for some great weather this weekend. We wouldn’t be a good brewer (and more importantly a good friend) if we didn’t share this refreshing recipe with you! Introducing the soon to be world famous BOSTON LAGER FLOAT!

Beer and Ice Cream Come Together in Perfect Harmony

The Boston Lager Float

Serving Size: makes one float

Ingredients:

• ½ bottle of Samuel Adams® Boston Lager

• 2 scoops dulce de leche ice cream

• 1 tsp agave syrup

• Fresh nutmeg

• Fresh cinnamon

Combine Boston Lager and agave syrup, place two scoops of ice cream in float glass, pour beer/agave mixture, top with nutmeg and cinnamon to taste.