By: Jennifer Glanville
| Published: October 10th, 2014
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.
Boston 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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By: Sam Adams Editorial Team
| Published: October 1st, 2014
Beer and pretzels always go well together – but that is particularly true this time of year as we raise our steins to celebrate Oktoberfest!
Kris Schoenberger, owner and grill master at BBQ’d Productions, a small business that participates in our Brewing the American Dream program, put together a really great mustard recipe to enjoy with pretzels made with our OctoberFest beer.
Don’t have time to make your own pretzels? Don’t worry – we tested out the mustard recipe with Snyder’s of Hanover limited edition Oktoberfest pretzels, which you should of course pair with our OctoberFest beer! A great pairing to Prost with!
Ingredients for Kris’ mustard:
- 1 1/2 Cups Octoberfest Beer
- 1 Cup Brown Mustard Seeds
- 1 Cup Water
- 1/2 Cup Malt Vinegar
- 1/2 Cup brown sugar
- 1/4 Cup dry yellow mustard
- 1 TBSP onion Powder
- 1 TBSP Garlic Powder
- 1 TBSP Hickory Smoke Flavoring
- 1 TBSP Black Pepper
Mix the OctoberFest beer and brown mustard seeds in a pot on the stove, bring to a boil and then simmer for 20 minutes. After simmering, turn off heat and allow the seeds to soak in the beer for one hour.
Pour seed and beer mixture into a blender and puree until you reach a smooth consistency, with a little grain still left.
In a mixing bowl, mix together the water and malt vinegar and then add the dry mustard, brown sugar, onion powder, garlic powder, hickory smoke flavoring, and black pepper.
Take the mixture from the mixing bowl and mix well with the OctoberFest and brown mustard seed puree.
Pour into a glass jar or container. The mustard will remain good for up to one month as long as it is stored in the refrigerator.
By: Jennifer Glanville
| Published: September 17th, 2013
We 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)
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.
By: Sam Adams Editorial Team
| Published: September 12th, 2013
We are excited to announce that we will be partnering with The Greg Hill Foundation to host a Celebrity Stein Hoist at our annual Octoberfest event on Friday, Sept. 13 at the Park Plaza Castle! Former players from the Boston Red Sox, Bruins, Celtics and New England Patriots will go head to head—or stein to stein—to compete in a traditional stein hoisting competition to raise money for Boston Marathon victims.
So, who will these athletes turned hoisters be?
Joe Andruzzi, former New England Patriots offensive lineman
Dana Barros, former Boston Celtics point guard
Lou Merloni, radio personality and former Boston Red Sox second baseman
Bob Sweeney, former Boston Bruins center
We will also be joined by Greg Hill, founder of The Greg Hill Foundation and host of WAAF’s Hill-Man Morning Show.
Need more reason to join us? We will also be offering a very unique tasting booth. For a $10 donation to the Greg Hill Foundation, you can sample Utopias, one of the strongest beers in the world (29% ABV). According to Jim, ” Utopias invokes the flavors of rich vintage port, fine Cognac or aged sherry, while feeling surprisingly light on the palate.” It’s a tasting experience you won’t soon forget.
Tickets for both Friday night and Saturday’s all day Octoberfest Celebration are on sale now. It’s a release party, and a celebration of all things good about beer, brewing and Octoberfest in Boston. The event will feature more than 15 specialty beer styles, stein hoisting competitions, food and beer pairings, giveaways and more!
By: Todd Bellomy
| Published: August 27th, 2013
While a busy summer has taken us in a variety of different directions, today we reconnected with our friends over at Pennypackers Food Truck, a local Boston-area food truck, to create a taco that is infused with one of our beers.
To help welcome the fall season, we sent a few cases of our popular Samuel Adams® OctoberFest, which is our version of the classic Oktoberfest lager which blends 5 roasted malts for a rich and hearty flavor. Pennypackers decided to match the big, caramel malty taste of OctoberFest with Korean BBQ flank steak with Bok Choy Slaw and Beery Bird Chili Vinaigrette. The sweet, caramel, and toffee notes in the beer work very well with the spice and soy punch of Korean BBQ. You can taste all of the varied complexity of the fresh chilis, herbs, spices, and pear; all buoyed on a bed of German malty goodness that is Samuel Adams OctoberFest. ► Read More
By: Jennifer Glanville
| Published: October 3rd, 2012
Here in New England the weather is getting cooler, baseball season is winding down (unfortunately) and football (my personal favorite) is in full-swing. While I love spending the summer clam baking and winters on the ski slopes, the fall season to me is a great time to relax and really dive into a variety of cooking projects. Whether baking beer bread with Harvest Pumpkin Ale or playing around with different chili recipes, the fall just feels like a great time to get together with friends and family and cook a variety of comfort foods.
Pulled pork sandwich, side of cole slaw and an OctoberFest… I’m ready for some football!
This past weekend I had a craving to slow cook some pulled pork and given that OctoberFest is our current seasonal brew, the timing was perfect. I like to host friends every Sunday for football viewing and pulled pork is just one of those dishes that everyone loves (and the leftovers don’t hurt either). What drew me to this dish, besides the great aromas that fill my home, is the savory tastes that the BBQ sauce and beer add to the meat. Another advantage of pulled pork? You can serve pulled pork in a variety of ways… tacos, sandwiches (with some cole slaw like I did) or standalone with other side dish favorites. ► Read More