Happy new year all! We hope you had a great holiday season with family and friends.
With the new year comes the excitement of several new brews! To kick off 2012 we’ve just introduced a new Spring seasonal, Alpine Spring, and are already getting great feedback from you on Facebook and Twitter (yep, we’re on Twitter. More on that below). We’ve also released two new editions to our Brewers’ Choice variety pack: Whitewater IPA, a fusion of an IPA and White Ale, and Mighty Oak Ale, which was our 2011 Beer Lover’s Choice® winner. These new offerings are coupled with our Boston Lager, Irish Red and Black Lager in the Brewers’ Choice variety pack.
- In this issue…
- Crowd Craft Project – Help us create a beer!
- Noble Pils returns… year round!
- Tapping the Twittersphere
- Brewing the American Dream spotlight: Only One Jamaican Restaurant
- and more
As for New Year’s resolutions, we’ll keep it simple. We’ll resolve to continue to brew great tasting styles of beer made with only the best ingredients. No matter your mood or palate, we’ll keep providing a variety of styles for you to explore. And if the World does end in December, we hope you can look back on 2012 say you drank some great tasting Samuel Adams beers.
We’re Crowd-Sourcing Our
Next Ale – And We’d Love
We’re teaming up with social media enthusiast Guy Kawasaki for the first ever Samuel Adams Crowd Craft Project to create a crowd-sourced beer.
Sharing a great love of beer is something we have in common with you. Check out our Facebook app and tell us what characteristics would make-up your ideal brew by selecting the color, clarity, body, and flavor of the beer.
After we collect your feedback, we’ll take the top choice from each category and use them to develop the recipe for the collaborative ale that we’ll brew in February. The beer will make its debut at Guy Kawasaki’s Girl + Guy party in Austin, Texas on March 10, during a well-known, annual interactive festival.
This special brew will also be on tap in select bars throughout Austin and at our brewery in Boston. Keep checking our Facebook page for updates – fans will be the first to know if and when this beer will hit new markets.
What are you waiting for? Start brewing here!
NOBLE PILS RETURNS
You asked and we listened. Through many hand-written letters, emails, Facebook posts and discussions at beer festivals, we heard your pleas to offer Noble Pils year round and we are excited to announce your wish is our command. Rolling out in March, Noble Pils will be available in 6-packs as part of our Brewmaster’s Collection series.
As you may recall from last spring, Noble Pils is a traditional Bohemian Pilsner that is brewed with all five Noble hops (Hallertau Mittelfrueh, Tettnang Tettnanger, Spalt Spalter, Saaz, and Hersbrucker). The use of all five of these hops gives Noble Pils a distinct hop character and fresh taste. The honeyed malt character from traditional Bohemian malt is balanced by delicate yet pronounced citrus, floral, and piney notes from the Noble hops. Drinkers who elected Noble Pils as our 2009 Beer Lover’s Choice winner chose the brew for its complex flavors and crisp taste.
To help you find Samuel Adams® Noble Pils in your area, please visit our Find a Sam page.
SAM IS GETTING
Millions of people utilize Twitter each day to interact and share news, ideas and general banter. Are you one of them? If you are, we look forward to connecting with you as we launch our new Twitter handle: @samueladamsbeer. Whether you have a question, want to keep up with happenings around the brewery or just want to send us cheers, we’ll be there to connect with you.
In addition to Twitter, we’re excited to launch our new blog! Our goal is to provide you with a better window into what we do here at Samuel Adams. It’ll include thoughts from Jim, updates on experimental brews that we’re working on, and updates on our travels to find new ingredients… just to name a few. Something at Samuel Adams you’ve always wanted to know more about? Be sure to send it along via Facebook, Twitter or within the comment section of the blog and who knows, you may find it the subject of a future post!
As a reminder, you can also connect with us on Facebook and subscribe to our YouTube page.
SPOTLIGHT: ONLY ONE JAMAICAN RESTAURANT
In 1984, Jim Koch started The Boston Beer Company on a shoestring with help from family, friends and his drinking buddies. Like most small businesses, Jim faced long odds and a mountain of reasons from skeptics on why he’d fail. Very few believed that high-quality, full flavored American beer would sell, but Jim believed in his beer. He also believed that with time, education, and a little luck beer drinkers would try Samuel Adams and come to love it. Against those long odds, a movement began, and the American craft beer revolution took root.
In June 2008, we started a philanthropic program that grew out of Jim’s early experiences and provides fuel and hope for small business owners with dreams of their own of making it in food and beverage industry.
This month, we shine the spotlight on a Samuel Adams Brewing the American Dream recipient: Elliot Beale of Only One Jamaican Restaurant.
Elliot Beale decided to pursue his American dream eight years ago. Elliot was a carpenter by trade, but it wasn’t his passion in life. He struggled to find a consistent stream of work and often worried about being able to pay the bills and put food on the table. He wanted to start his own business doing something he loved and be able to provide a better life for himself and his family.
Like Jim starting Sam Adams, Elliot used his life savings to open Only One Jamaican Restaurant in Dorchester, MA eight years ago. After five years at its current location, the restaurant was bursting at the seams and could not accommodate all of its customers in the 340 square foot space. Elliot used his carpentry skills to work on an expansion of the space, but could’t run the restaurant and do all of the renovations by himself at the same time. The loan Elliot received from the Samuel Adams Brewing the American Dream program provided him with the funds needed to expand his restaurant by knocking down the wall next door to double the space. With this loan, Elliot is reaching his American dream and is building a better future for his family at the same time.
Learn more about Elliot and Only One Jamaican Restaurant by visiting http://www.onlyonejamaicanrestaurant.com/.
COOKING WITH SAMUEL ADAMS® ALPINE SPRING
Have you had a chance to sample our new spring seasonal, Alpine Spring? Here are a couple recipes we put together with Chef David Burke using our unique unfiltered lager. Enjoy!
Chopped Sirloin Steaks with
Samuel Adams® Alpine Spring Marmalade
- Servings: 4
- 4 chopped sirloin steaks
- 2 bottles Samuel Adams Alpine Spring
- 2 cups canned chopped tomatoes
- 2 Tbsp horseradish
- 1 Tbsp sugar
- Zest of one orange
- 2 Tbsp Worcestershire sauce
- 1 Tbsp chopped garlic
- ¼ cup chopped white onion
- 2 Spanish onions, sliced
- ½ pound fresh green beans
- 6 Tbsp olive oil
- 4 Tbsp canola oil
- 2 Tbsp butter
- Salt and pepper to taste
Sweat chopped onions and garlic in 2 tablespoons of olive oil for 6-8 minutes. Add Alpine Spring and reduce by half, about 20 minutes, over medium-high heat. Add chopped tomatoes, Worcestershire, orange zest, horseradish, sugar, salt and pepper. Cook for 12-15 minutes over medium-high heat, until marmalade consistency. Remove from heat and set aside. In a large sauté pan, heat 2 tablespoons of butter and the remaining 4 tablespoons of olive oil until warm. Add the Spanish onion and caramelize over high heat for 8-12 minutes. Boil green beans in salted water for 2 minutes. Cook chopped steak in canola oil for 4-6 minutes on each side for medium-rare. To plate, place chopped steak in center of plate, top with marmalade and caramelized onions, and finish with green beans.
Grilled Pork Chops with
Samuel Adams® Alpine Spring Battered Bacon
- Servings: 4
- Ingredients (Pork Chops & Bacon):
- 4 center cut pork chops
- 1 tsp salt
- 1 bottle Samuel Adams Alpine Spring
- 2 large eggs
- 2 cups flour
- 1 jalapeno, finely diced
- 8 slices bacon
- 1 quart oil
- Ingredients (Mango Relish):
- 3 cups distilled white vinegar
- 6 cups white sugar
- 6 cups brown sugar
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 4 tsp ground allspice
- 1 tsp ground cloves
- 2 tsp ground nutmeg
- 5 small red hot chili peppers, seeded and chopped
- 1 tsp kosher salt
- 2 large onions, chopped
- 3 cloves garlic, chopped
- 1 cup golden raisins
- ½ cup fresh ginger root, chopped
- 16 cups sliced, semi-ripe mangos
- ½ cup sliced almonds (optional)
To make the relish, combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chili peppers and salt in a large saucepan. Bring to a boil and cook for 30 minutes. Stir in onions, garlic, golden raisins, mangos, fresh ginger (and almonds if using) and boil for another 30 minutes or until chutney-like. For the battered bacon, combine flour, eggs and Alpine Spring in a large mixing bowl. Mix in the finely diced jalapeno and season with salt and pepper to taste. Coat bacon slices in batter mixture. Heat oil to 350 degrees in a 2 quart pot and fry the bacon. Grill pork chops on each side for about 3-4 minutes. To plate, place relish on the bottom of the center of the plate in a round formation. Place pork chop on top and finish with two slices of the battered bacon.
For more recipe ideas, visit www.samueladams.com
IN THIS ISSUE
Crowd Craft Project
Noble Pils Returns!
Sam Is Getting (More) Social!
Brewing The American Dream
Cooking With Sam
More about this beer…
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