By: Sam Adams Editorial Team
| Published: November 27th, 2013
The many business challenges that our founder Jim Koch faced when starting Samuel Adams became the inspiration for starting our Samuel Adams Brewing the American Dream program. Through the program, we partner with Accion to provide access to capital and much-needed nuts and bolts business advice to entrepreneurs just starting out in the food and beverage industry to help give them the support Jim wished he would have had early on.
As the holidays draw near, we hope everyone considers supporting our small business partners to round out their shopping list.
We ask you to join us in supporting small businesses this holiday season, especially on Small Business Saturday.
Here’s how you can participate with us:
Touring the Boston Brewery this week? All of the donations from the complimentary tour will go towards the Brewing the American Dream fund. Be sure to check our website for holiday hours.
In Boston but can’t make it to the brewery? Order a Samuel Adams Boston Brick Red on tap at participating locations. We donate a percentage of the proceeds to the Brewing the American Dream fund for every keg sold.
We encourage you to check out our Brewing the American Dream Business Directory to find a small business participating in the program near you. We’re also featuring products from Brewing the American Dream participants on Pinterest.
By: Sam Adams Editorial Team
| Published: October 28th, 2013
These past few months we’ve been traveling across the country meeting with small business owners in the food and beverage industry. Although this time, we’re not sourcing ingredients for a new beer. Entrepreneurs nationwide have been perfecting their two minute pitch to expert judges as part of our Pitch Room Competition which offers the chance to win a $10,000 grant, extended coaching and mentorship from The Boston Beer Company, and an opportunity to pitch their product to key retailers and buyers.
In partnership with Accion, we’ve hosted four “Pitch Room” competitions this year in San Francisco, Denver, Boston, and New York City. We’ve heard from 25 small business owners who had the opportunity to pitch their products in just two minutes to a panel of expert judges ranging from members of the Samuel Adams senior leadership team (including Jim Koch), retailers, buyers, and business experts. Following the pitch, business owners were offered valuable feedback putting them one step closer to perfecting their sales pitch.
Meet the finalists…
Cole Meeker, owner of San Francisco based Sea of Change Trading Company, impressed the judges with his baked seaweed snacks. They come in a variety of different flavors including Thai BBQ and Maple Sea Bakin’. Cole’s dedication to keeping his ingredients fresh and all natural made him the judge’s pick.
Lindita Torres-Winter was the winner at the Denver “Pitch Room” event. As owner of Lindita’s Salsa, she has developed a salsa mix that gives you fresh salsa – all you need to do is add the tomatoes. Lindita grew up as a farm worker and picked tomatoes as a child. She created her authentic mixes based upon her Hispanic culture and heritage.
Michael Fairbrother of Londonderry, NH won the Boston “Pitch Room” event with his pitch of Moonlight Meadery. Michael became passionate about mead way back in 1995 when he tried it for the first time – since then, he has opened his own meadery that offers a variety of different styles of mead. Michael has extensive knowledge about mead and is dedicated to experimenting with his craft.
Robin Cohen, owner of Doves and Figs based in Arlington, MA was a finalist at the Boston event and she will also be joining us in the finals. Robin produces delicious jams and all natural fruit spreads made with all locally grown products made with no preservatives and made in small batches. The Boston judges loved her family story and her passion for her product.
Brother and sister duo Daniel and Rebecca Dengrove, owners of New York based Brewla Bars, were the winners of the New York City Pitch Room event. Their all natural frozen bars made with craft brewed ingredients impressed the judges.
Catherine Oddenino and Ruthie Vishlitzky, owners of New York based Luca & Bosco, were finalists at the New York City event. Their commitment to using all natural ingredients for their high quality ice cream.
The winners from our regional events have been invited to compete in the “Pitch Room” finals at the Boston Brewery on December 9th – stay tuned for more details and may the best pitch win!
By: Sam Adams Editorial Team
| Published: December 20th, 2012
Baking cookies around the holidays is a Samuel Adams favorite among our brewers. And like all our favorite things, we take to it the only way we know how – by adding beer! While we know a thing or two about brewing, we tapped some real baking professionals for ideas on how to create this year’s batch of Samuel Adams Winter Lager cookies.
We’re excited to collaborate with LuLu’s Sweet Shoppe of Boston and Colonel De Gourmet Herbs and Spices of Cincinnati – both proud participants in our Samuel Adams Brewing the American Dream program – to create our Winter Lager cookie recipe. While the recipe comes courtesy of Sandy Russo at LuLu’s Sweet Shoppe, Colonel De Gourmet Herbs and Spices provided the spices we needed to add the holiday flavor.
Bake your own Winter Lager cookies (and send us some) by following the simple directions below!
Samuel Adams® Winter Lager Cookie
Recipe by Sandy Russo of Lulu’s Sweet Shoppe
- ½ cup Samuel Adams Winter Lager
- 3 cups flour
- 1 tsp baking soda
- 1 Tbsp ginger
- 1 Tbsp cinnamon
- 1 tsp orange powder
- 2 Tbsp orange zest
- ½ tsp salt
- 2 sticks butter, softened
- 1 cup firmly packed dark brown sugar
- ½ cup molasses
- 1 egg
Preheat oven to 350°. Beat butter and sugar for 3 minutes, add molasses, beat for 1 minute. Add the egg & beer, beat 30 seconds.
Combine flour, salt, spices and baking soda. On lowest speed of mixer, beat in half of the flour mixture. Using a spoon, stir in remaining dry ingredients. Turn dough out onto a lightly floured surface and divide into 2-3 portions; press each into a round, flattened disk and wrap well. Refrigerate for 1 hour.
Roll dough to ¼” thickness and cut into perfect pint shapes. Transfer to parchment lined baking sheet & bake for 10-15 minutes, until edges are lightly browned.
Royal Icing (optional):
- 3 egg whites
- 1 lb. confectioners’ sugar
- 1/2 tsp white vinegar
- 1/2 tsp orange extract or pure vanilla extract
Place all ingredients in bowl and beat on medium high for 10 minutes. Icing will become thick and glossy. Spread over cookies immediately and enjoy!