Happy New Year! We hope your 2013 is off to a great start with New Year’s resolutions still intact. January has been circled on our calendars for a few months now as it marks the release of New Albion Ale; the brew that many believe launched the craft beer movement. We brewed this special ale with its founder, Jack McAuliffe, last year and we’ve been anticipating its release ever since. This special limited release brew is currently rolling out nationally in 6-packs, so be sure you pick-up a piece of craft beer history.
Aside from New Albion Ale, we’ve been busy brewing a range of styles to include in our Spring Thaw variety pack (more on that below). While some may question its arrival time as we’re still in the midst of winter, rest assured that whether you’re hitting the slopes, somewhere south enjoying the milder climate, or simply waiting for longer days and warmer weather, we’re confident that Alpine Spring and Spring Thaw will pair perfectly with this time of year.
Enjoy this month’s What’s on Tap and join me in hoisting an Alpine Spring as we look ahead to warmer temperatures!
New Year, New Brews
As we turn the page on another year of brewing, we’re excited to hit the ground running in 2013. Last month in the December newsletter, we announced this year’s spring variety pack will include Boston Lager, Alpine Spring, Irish Red, and a few new styles including Maple Pecan Porter (available exclusively in this pack) and two more new year-round styles, Double Agent IPL and White Lantern!
Our brewers have given the IPA a new identity, creating an India Pale Lager (IPL) – Double Agent IPL. Double Agent hits your palate with a citrusy hop character from the Citra and Cascade hops, and notes of grapefruit and orange with a hint of sweetness from Zeus hops. To round out this citrus character we also used some Nelson Sauvin hops from New Zealand. The final result is a boldly hoppy and flavorful brew but with an unconventionally crisp and smooth lager finish.
With a combination of tangy citrus sweetness and a hint of peppery spice, White Lantern is perfect brew for white ale lovers. Enriched with a crisp wheat character, this hazy white ale gives you a refreshing brew that’s has just the right balance of citrus and spices (including Grains of Paradise and coriander).
TOP THIS! Pizza Contest
When it comes to watching a big game, we can’t think of a better combination than a great beer and a delicious pizza. That’s why all throughout the football playoffs we’re asking Sam fans for their original pizza recipes that pair best with a Samuel Adams Boston Lager®. Each week we review the previous weekend’s entries and give away prizes to the fans that create a perfect pairing. Head over to our Facebook page to learn more and submit your pizza recipe for a chance to win Sam gear!
For specialty pizza recipes inspired by each playoff team, head over to our Brewers Blog.
FEBRUARY OPEN HOUSE
Our February open house pays tribute to one of our favorite ingredients: hops! Come join us as we sample the newest member of our Hop-ology collection, Double Agent IPL, along with some of our other exciting hop-centric beers.
The Open House is free of charge (RSVP required). We recommend a $2.00 donation, all donations benefit local charities.
NEWS FROM SAMUEL ADAMS BREWING THE AMERICAN DREAM
Since 2008, Samuel Adams Brewing the American Dream has been providing food, beverage, and hospitality small business owners as well as craft brewers with the essential ingredients to start, strengthen and grow their businesses. Together with our partner Accion, the country’s leading non-profit microlender, we provide loans, coaching and access to networks that help small businesses succeed.
This month, we shine the spotlight on a recent recipient: Strawberry Hill Confectionary in Everett, MA.
Henry Zunino used his years of candy industry experience and artistic talent to launch his own candy company using only organic products, free from dangerous chemicals. With a loan from our Samuel Adams Brewing the American Dream program, Zunino will now be able to increase his overall production as the company expands.
Learn more about Strawberry Hill Confectionary by visiting their website.
Are you or someone you know a small business owner in the food & beverage community? Please visit our website to learn more about Brewing the American Dream!
COOKING WITH SAM:
Boston Lager Infused
What’s better than a great beer and delicious pizza? Cooking a pizza by incorporating a great beer! To help us create a recipe, we turned to our good friend, Pizza Chef Mark Bello of Pizza a Casa Pizza School (Link to: http://www.pizzaschool.com/) in New York City, who made an amazing pizza dough that’s infused with our Boston Lager. Get the recipe below and be sure to tweet us a photo of the finished pie!
Samuel Adams Boston Lager® Infused Pizza Dough
- Makes: Two crusts to be dressed and baked on a cookie sheet, pizza pan, or screen. For a thicker crust, stretch to 12". For a thinner crust, stretch to 14"
- Prep time: 15 minutes
- Rise time: Between 1-2 hours in a warm spot (about 70°F-80°F)
- 10-15 minutes depending on your oven, toppings and desired doneness
- Preheat: Oven to 500°F
- Approx. 3½ cups (20 oz.) unbleached all-purpose flour plus more for dusting
- 1 packet instant yeast aka: highly active or bread machine yeast
- 1 Tablespoon finely granulated salt
- 1 Tablespoon extra virgin olive oil plus more for your rising container, cookie sheet, pizza pan or screen
- 12oz. bottle of Samuel Adams Boston Lager® warmed up to 120°F-130°F
Warm the beer to 120°F-130°F (warming the beer properly means your yeast will activate properly). Warm the (open) bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer insures success – if you don’t have one handy, the beer should feel very warm (not too hot) to the touch. In a 5 quart or larger bowl, combine flour, yeast, salt and oil. Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet – it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will still be a little sticky, so gradually add flour as you knead to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it and when the dough gently springs back, it’s done. Don’t worry if it’s not perfectly smooth – don’t over knead it! Kneading: press down, push, fold, repeat. Your finished dough, will weigh right around 2 pounds (30-34 oz.). Break into two equal pieces – use a scale or eyeball it. Create a ball of each piece and place them in separate airtight containers lightly greased with olive oil. Each container needs to be at least a quart in size to allow for the dough to double in size (deli quart containers work great for this). Set dough aside to rise in a warm location, about 70°F-80F is good. After dough has expanded/up to doubling in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12" or 14" cookie sheet, pizza pan or screen. Dress to your liking and bake in a 500°F preheated oven until your crust and toppings are to your desired doneness (about 10 to 15 minutes). Out of the oven, allow a few minutes to cool. Then cut, serve and enjoy.
IN THIS ISSUE
New Year, New Brews
Cooking With Sam
Using the original recipe from almost 40 years ago, right down to the original yeast strain, we came together with Jack last summer to brew a batch of this special ale. Watch the video from that brew day by clicking here.
To find this piece of craft beer history near you, head over to our Find a Sam page.
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