Are we really just a few days away from April? Between our crazy brewing schedule and bizarre New England weather (it was 70 degrees last week and 40 degrees this week!), the days just seem to be flying by. March proved to be another eventful month – we introduced our crowd-sourced B’Austin Ale at Guy Kawasaki’s Girl + Guy Party down in Austin, Texas and beer festival season is ramping up as our team are either setting them up or pouring at one every other day!
From the brewery floor, we’ve been busy brewing six different styles for this year’s Summer Styles collection (more on that below). We also shipped out our first batch of this year’s Longshot Homebrew competition winners and are keeping the shelves stocked with Noble Pils 6-packs. Of course I cannot forget our Boston 26.2 Brew, the special brew we’re working on for this year’s Boston Marathon, which should hit participating Boston restaurants and pubs around the marathon route soon leading up to the big race day on April 16. I’ve been with Samuel Adams for a little over four years now, and to see the variety of brews we’re producing each year is nothing short of exciting (and exhausting)!
In this issue…
Last chance to Come Brew with Us
We’ve got Summer Style
Brewing the American Dream spotlight: Luis de Lima of Tropical Hot Dog
Cooking with Sam, featuring Cream Stout
From all of us at the brewery, cheers to the spring season and we hope you are as excited as we are for the upcoming summer time!
LAST CALL FOR YOU TO COME BREW WITH US!
A friendly reminder that you have until 11:59 p.m. EST of March 31 to get your submission in for our "Come Brew with Us!" contest.
You could be one of five lucky winners to travel to Boston and take in the aromas of a new brew, and sample beer directly from the aging tanks – among other responsibilities that befall an honorary brewer like yourself. To sweeten the deal, the first 2,500 entries will win Samuel Adams Perfect Pint glassware and 25 finalists will receive kegerators.
The great, and rather unusual, weather we’ve been experiencing here in the Northeast has us thinking summer in March. We’ve decided to roll out Summer Ale to help get you thinking about flip-flops, beach days, barbecues and everything else we love about the summer months. In addition to, we’re also excited for the release of the Summer Styles variety 12-pack. This year’s pack will include:
Samuel Adams Boston Lager® – The backbone of the Samuel Adams family of brews, this complex and balanced lager pairs perfectly with a wide variety of grilled entrees. Read more.
Samuel Adams® Summer Ale – A summer staple, this bright and citrusy brew’s crisp wheat character is combined with lemon zest, and the peppery spice of Grains of Paradise.
Samuel Adams® Belgian Session – A brand new brew for this pack, this beer is a crisp, refreshing version of a traditional Belgian ale. Fruity, slightly spicy flavors from the Belgian yeast are balanced by light toffee and caramel notes from our select blend of malts.
Samuel Adams® Noble Pils – Brewed with all five Noble hops for a distinct hop character and fresh taste, this brew couples nicely with a spicier summer dish.
Samuel Adams Cherry Wheat® – This brew provides a nice balance of tart sweetness from the cherries, cereal notes from the malted wheat, and the subtle citrus character of Noble hops.
Samuel Adams® East West Kölsch – Light and fragrant, this perfect summer brew has an added floral and herbal character that brings to life the refreshing German Kölsch brew style.
To help find our Summer Styles variety pack in your local area, visit our Find a Sam page.
OPEN HOUSE: COME CELEBRATE THE BOSTON MARATHON!
Help congratulate the runners of the 2012 Boston Marathon at the Samuel Adams April Open House. Whether you were a runner or a fan, come and celebrate the completion of the marathon with a pint of our limited release Boston 26.2 Brew. We will be toasting the many dedicated marathon runners and family and friends who came out to cheer them on.
In case you’re curious what the Boston 26.2 Brew tastes like… an unfiltered wheat ale with a light body and lower abv, this airy and refreshing brew is also full of character and flavor. The light cereal note and soft smoothness of the wheat is enlivened with a hint of salt and peppery coriander creating a citrusy and slightly savory taste. The result is an unusual and bright brew that’s full of flavors to cross the finish line for.
Samuel Adams 26.2 Marathon
Thursday, April 19th (5:00pm-8:00pm) – Please arrive by 7:15pm
The Open House is free of charge (RSVP required). We recommend a $2.00 donation, all donations benefit local charities.
SPOTLIGHT: Luis de Lima of Tropical Hot Dog
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 challengeslong odds, a movement began, and the American craft beer revolution took root.
In June 2008, we launched Samuel Adams Brewing the American Dream, a philanthropic program that grew out of Jim’s early experiences. It provides fuel and hope for small business owners with dreams of their own of making it in the food and beverage industry.
This month, we shine the spotlight on a Brewing the American Dream recipient: Luis de Lima of Tropical Hot Dog, out of Amesbury Beach, MA.
Luis moved to the United States from Brazil in 1997 in hopes of pursuing his American dream. For nine years, he worked long hours in the restaurant industry washing dishes, prepping meals and training to become a chef. After almost a decade of hard work and training, he decided he was ready to venture out on his own to start his own business – providing his friends, family and other Brazilians a taste of home.
Luis smelled opportunity in the thousands of beach-goers who flocked to his community every summer and decided to open his own business. He spent five years seeking the necessary funding but was denied loans from banks because his business was just too small.
In March of 2009, Luiz was approved for a $5,000 loan through the Samuel Adams Brewing the American Dream fund and was finally able to make his dream of opening Tropical Hot Dog a reality during the summer of 2009. Luis was able to purchase his full-service trailer and have it customized to meet his business needs. Luis also participated in several Speed Coaching events offered through the program, helping him create his logo and other marketing materials based on advice and feedback from Boston Beer coaches. Luis’ hot dog stand can be found at Amesbury Beach in the summer and during the colder New England months he’s set up shop at a gas station in Merrimack, MA.
COOKING WITH SAMUEL ADAMS® CREAM STOUT
Between the celebration of St. Patrick’s Day and the warmer weather we’ve been having, our culinary minds immediate went to Cream Stout and barbequing. Using our Cream Stout, here is a marinade you can use on your choice of grilling meats and a sweet Cream Stout ice cream brownie. Enjoy!
Bourbon Stout Marinade for Chicken, Beef, Lamb, Pork or Duck
Servings: 1 1/2 cups, enough for 1 chicken or 2-3 steaks
1/2 cup of Samuel Adams® Cream Stout
1/4 cup bourbon
1/4 cup soy sauce
2 tablespoons coarse- grained mustard
3 tablespoons brown sugar
1/2 teaspoon salt
2 teaspoons coarse black pepper
1/2 teaspoon Worcestershire sauce
1/4 cup minced green onions or scallions
Combine together all the ingredients. Cut boned chicken into 1 1/2 inch cubes or marinate in whole pieces if you don’t intend to make skewers. For full flavor, marinate 2-3 hours in the refrigerator for small pieces of chicken, overnight for whole chicken pieces. Skewer chunks with red and green bell peppers before grilling. Grill and baste these or whole pieces with remaining marinade.
Cream Stout Brownie Ice Cream
1 bottle of Samuel Adams® Cream Stout
1 cup Dutch-process dark cocoa powder
2 and 1/2 sticks butter or margarine
5 extra large eggs, room temperature
2 cups sugar
1 tsp. Kahlua or Crème de Cacao
1 and 1/2 teaspoons vanilla
1/2 cup unbleached flour
Instructions for Mascarpone Ice Cream: In a sauce pan bring the cream, vanilla bean, Mascarpone cheese and half of the sugar to a boil. While the cream is coming to a boil mix eggs, egg yolks and remaining sugar together. Once the cream has boiled, slowly blend it in to the egg and sugar mixture. Once all the cream is combined with the egg mixture, run it through a strainer and place in an ice cream machine and freeze.
Instructions for Cream Stout Ice Cream: Place the Samuel Adams® Cream Stout in a saucepan over low heat until reduced by half. Once reduced set it aside until it cools to room temperature. Continue the process for making mascarpone ice cream.
Instructions: Preheat oven to 350 degrees and prepare pan. Place cocoa powder and butter in a microwave safe container and warm in microwave oven just until butter melts, stirring occasionally. In a mixing bowl combine eggs, sugar and Kahlua and beat on medium for 5 minutes, if using a hand mixer, beat on medium-high. Turn mixer to low and add melted butter mixture and flour. Stir until combined and all chocolate, egg and flour are mixed.
Pour batter into 9½ x 14 inch pan buttered and dusted with cocoa powder and bake at 350 degrees for 25-30 minutes, or until a tooth pick inserted into the center comes out clean. Allow brownies to cool in the pan.
One of our new limited editions, Cinder Bock is a smoky and rich brew. It begins with a rush of smoky, almost savory, aromas and flavors. The distinctive campfire smokiness of a rauchbier lingers and begins to reveal the rich and velvety malt smoothness of a double bock with notes of toffee and caramel. This unique brew transforms from its bold start to a hearty and satisfying finish.
Our inspiration for this unique brew stemmed from some of the bold brews we’ve come across during our trips to Germany selecting ingredients. We wanted to capture the distinctive character of a rauchbier, whose name literally translates to “smoke beer” but take it in a new direction. We first experimented with these smoky flavors in our Bonfire Rauchbier from last fall. The style originated in Bamberg Germany around the 1500s. Back then, many beers had this smoky quality from the wood fired kilning process used for malt. Today, malts are dry kilned except for this specialty variety that holds on to that distinctive wood fired character.
With such a bold and distinctive smoky flavor we wanted to combine it with a rich, smooth base. The big, velvety maltiness, strength, and low hop bitterness of a double bock was the perfect vehicle. The result was a hearty and satisfying brew that’s full of rich, savory, and roasted character. To help you find Cinder Bock in your area, please visit our Find a Sam page.
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