Sam Adams News Letter

Hey Badassbeer!

It’s a hectic but exciting time of year for us here at the brewery with the fall beer season in full swing. While we’re busy brewing OctoberFest, Pumpkin Batch, and all our other delicious autumn beers, we’re also raising steins, snacking on beer-infused jerky, and tailgating with our favorite brews – from a pumpkin keg. But more on that below. Wherever your fall adventures take you, make sure to bring your Sam Adams of choice along for the ride.

Calling All Competitive Stein Hoisters!

Think you can hoist a full liter stein longer than anyone else? Our Stein Hoisting competition returns for another season as we search high and low for two champions to send to the Oktoberfest celebration in Munich. But in order to get to Germany, competitors must first go stein-to-stein on one of the country’s most grueling stages – Jimmy Kimmel Live! To qualify, check out our events page for Stein Hoisting events near you, and let the race to Oktoberfest begin.


For the second time ever, we’re taking KMF Grand Cru on tour – and this year we’re expanding KMF’s cross-country journey to 20 cities nationwide. This unique Belgian-style ale is fermented for over a year with micro-organisms that live in our Barrel Room, giving it a complex, funky flavor. KMF is used in varying degrees in our Barrel Room Collection beers, but you can also find where it will be on tour this fall by visiting our website. Don’t see your city on the lineup? Vote to be the 20th city on the tour using the website link. Attending a KMF Grand Cru event? Be sure to use the hashtag #KMFTour to let us know what you think. And for those of you in the Boston area, KMF Grand Cru will be sold in cork-caged bottles for a limited time at our Sam Adams Boston Brewery. This may be the only time we bottle it, so head to the brewery to get your hands on this one-of-a-kind beer!

BTAD Updates/Events

Are you a food or beverage small business owner? Are you looking for marketing, packaging, legal, financial or sales and distribution advice? We can help! Check out the below for Brewing the American Dream Speed Coaching and Pitch Room events we are hosting nationwide. Click here to learn more about how Samuel Adams is helping small business owners in the food, beverage, and craft brewing industries!

Washington D.C. – October 14, 2015, RSVP

Boston, MA – October 19, 2015, RSVP

New York, New York – November 16, 2015, RSVP

Austin, TX – November 18, 2015, RSVP

Brewing the American
Dream Pitch Room

Congratulations to the Brewing the American Dream Pitch Room Wild Card Contest Winner Tom and Jenny’s Candies for giving us the best pitch! Learn more about our 2015 Pitch Room Wild Contest with and about how we are helping small business owners nationwide take the next step in growing their small food and beverage businesses.

Boston Area Small food/beverage business owners – Give us your best pitch!
Our Boston Pitch Room application is now live! Apply now through October 12th and give us your best pitch! Apply to pitch in front of a panel of expert judges, and compete for the chance to win a $10K business grant and extended mentoring and coaching from our own employees.

Do You Live in the Boston Area?
Join Jim Koch for a Special Beer Dinner at Post 390

Join Samuel Adams Founder and Brewer Jim Koch at Post 390 restaurant for
a special beer dinner to benefit Brewing the American Dream. This will be a unique opportunity to meet the American craft beer icon firsthand and experience a multicourse dinner by Post 390’s Executive Chef Eric Brennan and his team, paired with a variety of Sam Adams beers.

The Saison (French for “season”) style originated in the Wallonia region of Belgium as a low-alcohol, pale beer that was brewed seasonally to refresh farmworkers during the harvest. Taking inspiration from autumn in New England, where pumpkin ales are fall favorites, we brew our Pumpkin Batch Saison with real pumpkin and classic fall spices. Its unique character comes from our Belgian yeast, which adds complex flavors ranging from herbal and floral to spicy clove and estery. It’s a new take on an autumn classic.

Check out our Find a Sam page to find Pumpkin Batch near you.

We’ve all seen kegs before, but nothing like the Great Pumpkin Keg Kit. The kit includes two Boston Lager 16 oz. glasses, a metal bucket, metal bottle opener, and plastic spigot. All you have to do is carve a pumpkin, attach the spigot, pour in your favorite Sam Adams fall beer (we suggest Harvest Pumpkin Ale or Pumpkin Batch), and enjoy!

In our opinion, there is no better Samuel Adams experience than the one you get here at the Boston Brewery. Come learn about our history, the brewing process and, of course, taste some of our award winning beers.

Let Us Know What You Think!

Send us a note to tell us what you think, what you want to see in this newsletter, or what you’d like to know. We’re flexible and we want to hear from you. Click here to send us a note.

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Ever wondered what goes on during hop selection? Find out for yourself at our next Open House! We’ll have different hop varieties for you to look at and smell while you enjoy some of Boston’s finest mac & cheese paired with our new Downtime Pilsner. RSVP here.

WHEN: Thursday, October 15th, 5:30-8:00 p.m.
WHERE: The Samuel Adams Boston Brewery

Samuel Adams Boston Lager Fresh Giardiniera Jerky

Kick off football season with a Sam Can and a tailgating food sure to please the whole crowd – beer-infused jerky! Our friends at Duke’s Small Batch Smoked Meats helped us create this delicious recipe anyone can create in their own home.


Marinade Instructions:
1. Reduce 24 oz. (2 bottles) of Sam Adams to 12 oz., over medium heat.
2. Mix Sam Adams Boston Lager, Apple Cider Vinegar, Cane Sugar, Sea Salt, Mustard Powder, Fresh Garlic, Dijon Mustard, and Hot Giardiniera Relish into a saucepan, stir and mix thoroughly. Chill before using.
3. Tumble marinade (if available), add sliced meat to large mixing bowl. Pour marinade over meat, cover and allow it to marinate 12-24hrs. Let sit for 24hrs for best results.

Rub and Cook/Dehydration Instructions:
1. Remove thinly sliced eye-of-rounds from marinade and pat dry on both sides.
2. Mix well Sea Salt, Fresh Garlic, Hot Giardiniera Relish, and Cracked Black Pepper, ensuring thorough distribution.
3. In a large mixing bowl or tumbler, add sliced meat and rub mixture. Coat evenly.
4. If using a dehydrator, lay slices in a single layer along screens and dry at least 4 hrs at your dehydrator’s highest setting — at least 165°F.
5. If using an oven, let the meat come to remove temperature before using.
6. Set oven to 175°F. It’s extremely important to ensure your oven maintains 175°F.
7. Line baking sheets with foil, on top add wire/stainless cooling rack on top of the foil.
8. Arrange the jerky strips along the cooling rack covering as much space as possible. The cooling racks allow for airflow under the jerky strips during drying.
9. Depending on the thickness of the slices, this can take between 2-4hrs.
10. A properly maintained 175°F oven will dry a slim strip in 3.5 hrs.
11. A bottle sprayer with water and can be used to create a little steam inside the oven to ensure the jerky stays tender and doesn’t over dry. This can be done about every 30 mins.
12. Jerky is ready when it’s darker in color, not dry enough to snap when bent.
13. Jerky can be eaten once finished, warm or cooled down.
14. Can be stored in cool dry place for 2-3 months packaged.

  • Ingredients:
  • 3 lbs Beef Eye-of-Rounds (thinly sliced)
  • 10 oz Samuel Adams Boston Lager (50% reduced)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Sea Salt
  • 1/2 Tsp Mustard Powder
  • 1 Tbsp Fresh Garlic (minced)
  • 1 Tbsp Dijon Mustard
  • 2.5 oz. Hot Giardiniera Relish
  • 1 Tbsp Sea Salt
  • 1 Tbsp Fresh Garlic (diced)
  • 4 oz Hot Giardiniera Relish
  • 1/2 Tsp Cracked Black Pepper

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