Earlier this month Punxsutawney Phil told us there were six more weeks of winter to come, but in reality winter never really arrived in New England this year. Can you believe this weather? We’ve seen record lows in terms of snow fall this season, and many are blaming us for keeping the snow away with the release of Alpine Spring! I’m here to assure you that our seasonal brews have no control over the weather patterns.
Another month brings another busy brew schedule for us (hence why the February newsletter is close to being the March newsletter… thank you leap year). We’ve started shipping our two newest limited release beers, Dark Depths (a Baltic IPA) and Cinder Bock (a rauchbock). We also began brewing the crowd-sourced beer (more on that below) that many of you provided input on last month. Not to "run on", but we’re also excited to announce our newly formed partnership with the Boston Athletic Association, which will make us the official beer sponsor of the 2012 Boston Marathon in April! The partnership has the brewing team’s creative juices flowing as they create a special brew that will be featured on draft in and around the city during the week of the Boston Marathon.
- In this issue…
- Update on our Crowd Craft Project
- Come Brew with Us!
- Longshot Winner 6-packs set to release in March
- Brewing the American Dream spotlight: MateVeza
- and more
Lastly, thank you to everyone who has tweeted and posted on our Facebook page with all of the great responses regarding Alpine Spring, Whitewater IPA and our other new brews. We love hearing from you and the feedback is always welcome.
From Boston to Austin – Our First Crowd Sourced Brew!
Back in January we teamed up with social media enthusiast Guy Kawasaki for the first-ever Samuel Adams Crowd Craft Project to create a crowd-sourced beer. We asked you to tell us what characteristics would make-up your ideal brew by selecting the color, clarity, body and flavor of the beer.
We’ve now turned your collective feedback into a great beer recipe, which we’ve been hard at work brewing all month. Here’s the brew you asked for: a slightly hazy, medium bodied, amber ale with a spicy hop aroma, notes of toffee and a smooth, yet spicy finish.
We’re calling this brew, B’Austin Ale!
We’re brewing here in Boston and sending the beer off to Austin for its big debut. B’Austin Ale is launching in Austin at the Girl + Guy party during an interactive conference next month. This special brew will also be on tap in select bars throughout Austin and here at our Boston Brewery.
We’ll be live Tweeting from Austin, so be sure to follow @SamuelAdamsBeer and check our Facebook page for updates – fans will be the first to know if and when this beer will hit new markets.
YOU SHOULD COME BREW WITH US!
Do you love beer? Well, judging from the fact that you’re reading this newsletter – it’s probably a safe bet to assume you do.
Can you imagine yourself taking in the great aroma of a new brew on the boil in the brewhouse? How about sampling beer directly from the aging tanks?
If this sounds good to you, then get your creative juices flowing and submit your photo or video entries for the "Come Brew with Us!" contest. Share why you should be chosen to come to our Boston Brewery and brew a batch with us.
The first 2,500 entries win Perfect Pint glassware and 25 finalists receive kegerators as well, so you’ve got nothing to lose!
Visit our Come Brew with Us page to submit your entry between now and March 31st.
LONGSHOT 2011 6-PACKS TO BE RELEASED IN MARCH!
As a brewer there’s always that moment of truth – when you take that first sip of a new batch. I still enjoy the anticipation and that’s typical for homebrewers as well.
This year’s Longshot 6-pack will hit shelves in early March. We’re excited to share this year’s three winning home brews:
A Dark Night In Munich – created by Corey Martin, of Austin, Texas. A Munich-style Dunkel with a nice malty backbone, roasty, slightly spicy notes, and a traditional doughy character from the yeast.
Five Crown Imperial Stout – created by Joe Formanek, of Chicago, Illinois. A Russian Imperial Stout with a rich complexity, roasty and chocolate notes, and enough hop bitterness to balance out the sweetness.
Derf’s Secret Alt – created by Samuel Adams employee Fred Hessler, of Massachusetts. A Sticke Alt with a big, malty character balanced by subtle orange and grapefruit notes and a sweet finish.
Be sure to check out our Find a Sam page to help you find a 6-pack in your area!
In 1984, Jim Koch started The Boston Beer Company on a shoestring budget with help from family, friends and his drinking buddies. Like most small businesses, Jim faced long odds and a mountain of skepticism, but 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. (Learn more)
This month, we shine the spotlight on a Samuel Adams Brewing the American Dream recipient: Jim Woods of MateVeza.
MateVeza was conceived in 2004 by homebrewer Jim Woods after he fortuitously followed a sip of freshly brewed yerba mate with a hoppy pale ale in his San Francisco apartment. No stranger to creating his own beer recipes, sparks flew for Jim, as the contrasting flavors of yerba mate, hops and malt came together to create a delicious and truly unique beer drinking experience. Woods had first learned about yerba mate from his cousin and later experienced the yerba mate culture firsthand when he himself had the privilege of traveling to Argentina.
Determined to bring his one-of-a-kind yerba mate ale to life, Woods worked tirelessly to perfect his new brew. After almost two years of tinkering with his recipe, Woods found himself approaching Butte Creek Brewing Company, a small, certified organic microbrewery in Chico, California to brew MateVeza. Butte Creek brewed the first batch of MateVeza in November of 2006, making it the first beer brewed with yerba mate in the world. While working in San Francisco as a commercial real estate analyst, Woods promoted the beer on nights, weekends, and vacation days. His hard work paid off, and MateVeza was approved for sale at stores including Whole Foods and BevMo. In order to meet the growing customer and retail demand for MateVeza, Woods approached Mendocino Brewing Company and worked with the brewery to achieve organic certification and began brewing MateVeza with new packaging and a new India Pale Ale in April of 2009.
Three days before his 29th birthday on August 26, 2009, Jim left his full time job and set out to bring his organic, naturally caffeinated yerba mate ale to the masses. In May 2011, Woods became the first brewer to receive a loan from Samuel Adams Brewing the American Dream and is using the loan to be able to brew more to meet the growing demand for his IPA and Black Lager and towards the debut a new style of beer in August of last year.
To learn more about Jim and MateVeza, check out his webpage at http://www.mateveza.com/.
COOKING WITH SAMUEL ADAMS® WHITEWATER IPA
We hope you’ve had a chance to sample Whitewater IPA, our unique blend of an IPA and Belgian-style white ale. To help further your taste experience, here are a couple of recipes we put together with our Chef Partner David Burke using our distinct fusion brew. Enjoy!
Chopped Sirloin Steaks with
Samuel Adams®Whitewater IPA Potatoes with Citrus Chicken Wings and Broccoli Stuffing
Recipe created by our Chef Partner David Burke
- Servings: 4
- 3 bottles Samuel Adams® Whitewater IPA
- 4 peeled Idaho potatoes, cubed
- 3 cups orange juice
- 2 Tbsp light corn syrup
- 2 Tbsp hot sauce
- 1 Tbsp sugar
- 2 cups of mushrooms
- 1 cup bread crumbs
- 3 stalks broccoli, chopped, stems and florets separated
- 16 jumbo chicken wings (with skin)
- ½ cup butter plus 1 Tbsp
- Salt and pepper to taste
Saute broccoli stems with a tablespoon of butter. Season with salt and pepper and cook over medium-high heat until tender. Add broccoli florets and mushrooms and cook for 4-6 minutes. Fold in bread crumbs and set aside. Bring potatoes and Whitewater IPA to a boil in a large pot. Cook for 10-12 minutes or until tender. Drain the beer and set aside. Season chicken wings with salt and pepper and bake on a baking sheet at 350 degrees for about 25 minutes. In a pan, combine orange juice, corn syrup, hot sauce and ½ cup of butter and reduce to sauce-like consistency over medium heat, about 12-14 minutes. Remove wings and toss in citrus sauce. To plate, place the wings in the center of the plate, alongside the potatoes and broccoli stuffing.
Sea scallops and shrimp with Samuel Adams® Whitewater IPA glaze Recipe
created by our Chef Partner David Burke
- Servings: 4
- 12 large sea scallops
- 8 shrimp
- 2 cups barley
- 2 tablespoons chopped chives
- 1 tablespoons shallots, chopped
- 2 bottles Samuel Adams® Whitewater IPA
- 2 tablespoons sugar
- Juice of 2 oranges
- 1 inch of ginger, sliced
- Salt and pepper to taste
Cook barley as directed on package and toss with chopped shallots and chives. Combine orange juice, Samuel Adams® Whitewater IPA, ginger and sugar. Reduce over medium high heat until syrupy. Sear scallops in a large sautee pan over medium high heat until brown on each side. Season shrimp with salt and pepper and sauté in the same pan until pink in color. To plate, place a "racing stripe" of barley down center of the plate. Place sea scallops and shrimp on top of barley and finish with the Whitewater IPA glaze.
For more recipe ideas, visit www.samueladams.com
IN THIS ISSUE
Come Brew With Us
Brewing The American Dream
Cooking With Sam
Noble Pils is a traditional Bohemian pilsner that is brewed with all five Noble hops (Hallertau Mittelfrueh, Tettnang Tettnanger, Spalt Spalter, Saaz, and Hersbrucker Noble hops). The combination 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.
To help you find this brew in your area, please visit our Find a Sam page.
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