Happy Holidays! Can 2011 really be over? It seems like yesterday we were unveiling our 2010 edition of Infinium, but lo and behold that was a full year ago. So many brews so little time and whoosh a new year is upon us.
Hopefully, you’ve been enjoying some of the fruits of that labor in this year’s Winter Classic’s pack. Whether you’ve been toasting the season with friends or seeking some relaxing refreshment between shopping trips, there’s a brew for you in this perennial favorite variety pack. We’re looking forward to popping the cork on 2012 with a long list of exciting brews and other news to share with you.
In this issue…
– Our newest offerings
– Ringing in the new year with Infinium
– featured Brewing The American Dream:
The Boston Shaker
– and more
Cheers to you for a festive and safe holiday season!
MEET OUR NEWEST BREWS
Just as seasons change, beer tastes can vary along with them. We’ve long brewed lighter, more refreshing beers for warmer weather and richer, heartier beers for the cooler months. For spring, we wanted to create a beer that was the ideal transition from winter to summer. To capture the flavor of the spring season, we’ve created Alpine Spring.
Samuel Adams Alpine Spring is a bright amber color with a medium-body and an ABV of 5.5%. The Tettnang hops we use are grown in the foothills of the Alps and prized for their elegant citrus and slightly spicy flavors. These hops come from original Tettnang hop gardens, dating back more than 100 years. German Pilsner malt and honey malt round out the flavor of the hops with a slightly sweet malt character.
A distinctively refreshing brew, Alpine Spring has enough flavor to be satisfying during the early cold temperatures of spring, while keeping things balanced and light to hint at the months to come. It’s the perfect flavor complement to the season, no matter what spring means to you. Just as the colors of our seasonal beers darken as the year goes by, we wanted to lightened things up this spring. The golden color of Alpine Spring just might be a sign of hope for springtime weather.
We’ll also be releasing a new year round brew: Samuel Adams Whitewater IPA. This new style doesn’t quite fit into traditional definitions. Its inspiration came from the crisp spicy wheat character of a white ale perfectly balanced by the intense hop flavor of an IPA. Whitewater IPA’s American and Australian hops pack a piney, citrusy punch, while the subtle addition of apricot provides a slight sweetness that gives the brew a balanced and smooth finish.
Alpine Spring will be available nationwide from January to April in 6’s, 12 packs and on draft as our new Spring Seasonal. It can also be found in this year’s Brewer’s Choice Variety Pack. Whitewater IPA will be available year round in 6-packs beginning in February. .
Once you’ve had a chance to sample these new brews, let us know what you think!
RINGING IN THE NEW YEAR WITH INFINIUM!
New Year’s Eve is just around the corner and we have heard from many of you that you’ll be toasting 2012 with a bottle of Infinium. While Infinium enjoyed by itself is delicious, we wanted to share three cocktail recipes that feature this unique brew as the signature ingredient. Each recipe is infused with seasonal ingredients that pair perfectly with Infinium’s flavor and effervescent character and promises to add a little spice to your New Year’s celebration.
(Created for Samuel Adams by Adam Lantheaume, The Boston Shaker)
1/8 oz. (about 1 tsp.) of Jo Snow Cardamom Rose Water Syrup
2-3 dashes Aphrodite Bitters
About 5 oz. of Infinium
Add the syrup and the bitters to a champagne flute. Top with Infinium and stir very gently.
Tip: To keep the effervescence of the beer, start with just an ounce or so of Infinium added to the syrup and bitters. Stir to combine, then top with the remaining Infinium.
(Created for Samuel Adams by Bob McCoy, Island Creek Oyster Bar)
1 oz. Cinnamon Syrup*
1 oz. fresh Meyer lemon juice
1 dash Angostura Bitters
2 oz. soda water
4 oz. Infinium
Add ingredients in a pint glass filled with ice and roll to incorporate. Garnish with a long Meyer lemon twist.
*Cinnamon Syrup: (makes 2.5 cups)
2 cups sugar
2 cups water
5 cinnamon sticks
Combine in a pan over medium to high heat, stir frequently until the sugar is dissolved. Bring to just before a boil, then reduce and let simmer for 10-15 minutes. Take off the heat, let cool, strain and bottle. Refrigerate in between use.
SoWa Market Shandy
(Created for Samuel Adams by Ran Duan, Sichuan Garden Restaurant and Bar)
1 oz. Cardamom Pomegranate Syrup*
1 oz. lemon juice
2 dashes Scrappy’s Celery Bitters
3 oz. Infinium
Shake and strain into a wine glass or flute, and top off with 3 oz. of Infinium.
*Cardamom Pomegranate Syrup: (makes 3 cups)
3 oz. cardamom seeds, toasted and ground
2 cups pomegranate juice
2 cups sugar
2 oz. pomegranate molasses
1 tsp. orange blossom water
Simmer pomegranate juice with the cardamom seeds. Once boiling, add sugar and turn off heat, stirring until sugar dissolves. Place the solution in a non-reactive container and let cool. Add the pomegranate molasses and the orange blossom water. Strain out the cardamom seeds.
PLEASE NOTE: Samuel Adams Infinium is best enjoyed before July of 2012!
Samuel Adams® Brewing The American Dream® Spotlight:
The Boston Shaker
This month, we shine the spotlight on a recent Samuel Adams Brewing the American Dream recipient: Adam Lantheaume of The Boston Shakers.
On the way home from his 9-5 job as a project engineer at an Information Technology company, Adam occasionally stopped by his local watering hole to unwind from the day and enjoy friendly conversation with the bartender behind the counter. Adam’s typical order was a straight spirit, but after a bartender’s recommendation to try a Manhattan, he began to develop an interest in the cocktail.
Adam started to try new drink concoctions and began experimenting at home. However, he could rarely find the higher quality ingredients or tools available to bars & restaurants. After months of research, he found that many quality items were out there, but there was no place that really focused on getting them into the average-Joe’s hands in an easy, knowledgeable and un-intimidating environment. Like Jim Koch, Adam had a passion to bring what was missing to the general public and start his own business while doing something he loved. This passion sparked the idea behind The Boston Shaker.
Without funding to open his own storefront, Adam rented space in a small boutique shop in Somerville where he showcased the carefully handpicked mixers and tools he has made available to those seeking to bring the bar home. With a loan from Samuel Adams Brewing the American Dream, Adam recently moved into his own space in Somerville, MA and is well on his way to reaching his American dream.
Learn more about Adam and The Boston Shaker by visiting http://www.thebostonshaker.com/.
Cooking with Samuel Adams Winter Lager
Still searching for a unique holiday recipe to serve your guests over the holiday season? Let Samuel Adams Winter Lager help! Here are a few seasonal recipes and food pairings that pair well with our award winning winter seasonal.
Beer as an ingredient:
Winter Lager Bistro Chicken
Created by Chef Ken Oringer
¼ cup olive oil
2 pounds boneless, skinless chicken thighs
½ pound slab bacon cut into 1 inch dices
2 onions diced
4 large carrots, peeled and chopped
4 cloves of garlic, rough chopped
1 bunch of thyme
1 cinnamon stick
1 star anise
One 12 oz bottle Samuel Adams Winter Lager
1 pound shitake mushrooms
Salt and pepper
24 oz chicken broth
Heat olive oil in large enameled cast-iron casserole. Season the chicken thighs with salt and pepper. Working in two batches, sear the chicken over moderately high heat until they are brown on both sides, about 10 minutes. Transfer the chicken thighs to a platter.
Add the bacon, onions, carrots and the garlic into the casserole. Saute for 5 minutes until golden brown. Add thyme, cinnamon stick, star anise, beer, mushrooms and chicken broth. Bring to boil and reduce to simmer. Return the chicken thighs to the casserole and cover. Let simmer for one hour.
Increase the heat to moderate and cook uncovered until the sauce has reduced and thickened, about 20 minutes. Discard the thyme sprigs, cinnamon stick and star anise.
Serve with rice or pasta.
Brussels Sprouts with Winter Lager and Bacon
Serves 6 to 8
1 1/2 pounds Brussels sprouts
3 slices bacon
1 tablespoon olive oil
1 shallot, chopped
Kosher salt and freshly ground black pepper
12 ounces (1 1/2 cups) Samuel Adams Winter Lager or Samuel Adams Boston Lager
1. Trim the Brussels sprouts and cut them in half or quarters, depending on their size.
2. In a medium-sized skillet, cook the bacon over medium heat until browned and just beginning to crisp. Drain on paper towels and when cool, crumble the bacon into small pieces.
3. Add the olive oil to the skillet and when hot, sauté the shallot for 1 to 2 minutes or until softened.
4. Add the sprouts and roll them in the oil to coat and season with salt and pepper. Cook over medium heat for 2 to 3 minutes until they begin to soften.
5. Add the beer, raise the heat and when the beer comes to a boil, cover, reduce the heat to medium-low and cook for about 10 minutes, or until tender. Check the sprouts a few times and stir them in the pan during cooking. Taste and season with salt and pepper, if needed.
6. Serve the Brussels sprouts with the crumbled bacon.
Beer as a pairing:
Like carrot cake, gingerbread recipes contain cinnamon and ginger, but also dark molasses. Those spices are also used in Winter Lager and Old Fezziwig while the molasses pairs perfectly with the dark roasted malts in each beer making it a perfect compliment.
A roasted turkey is not just a roasted turkey. Don’t forget about all the condiments that go with it. The choice is between which flavors to highlight with which beer. The roasted flavors from the turkey blend nicely with the malty sweetness of Samuel Adams Boston Lager and Octoberfest. The spiciness of Winter Lager would also create a nice contrast with the meal.