Take On The Heat This Summer With A Cool Craft Beer

Monday, March 1, 2010

Samuel AdamsOffers Grill Side Tips For Chilling Out This Season (NAPSA)—Get ready for a hot one! According to the Farmers’ Almanac, a source of trusted weather predictions since 1818, this summer is going to be a scorcher across the nation. Luckily, Samuel Adams Founder and Brewer Jim Koch has some helpful tips to liven up fresh, simple summerfavorites. Cool down with a refreshing Samuel AdamsSummer Ale and channel the excess heat into yourgrill with Jim’s tips and a recipe from Samuel Adams Chef Partner David Burke. Jim’s SummerPairing Tips: The lemon zest and grains of paradise, an ancient African brewing spice, in Samuel Adams Summer Ale make it a perfect pairing for shrimp and other seafood dishes. The malt is light enough that it doesn’t overpower the shrimp and the lemon and spice flavors complement seafood perfectly. If you’re going for a lighter burger or sandwich, like a turkey burger or grilled chicken sandwich, a refreshing Samuel Adams Summer Ale cleanses the palate between bites and won’t overpowertheflavors. Samuel Adams Summer Ale pairs nicely with recipes that call for fresh ingredients. Grilled vegetables, fruit or summer salads are complemented nicely by the brew’s citrusy notes. * However, if beef is on the menu, Samuel Adams Boston Lager is the perfect pairing. Its upfront malt flavor matches the caramelized flavors of grilled steaks and burgers, while its hoppy finish prepares the palate for the next bite. The lemon zest and grains of par- adise infused into Samuel Adams SummerAle makeit a perfect pairing for fresh, light summertime foodslike grilled corn on the cob. Grilled Corn with Samuel Adams SummerAle Butter Recipe by Samuel Adams Partner Chef David Burke Ingredients: 6 ears of corn, shucked 6 tbsp softened sweet butter 1 cup Samuel Adams SummerAle 1 tbsp chili powder 2 tbsp minced shallot 1 tbsp smokedpaprika Salt and pepper 6 sheets heavy duty aluminum foil Method: Mix soft butter with Samuel Adams Summer Ale, shallot, chili powder and paprika. Coat each ear of corn in butter mixture and season with salt and pepper. Wrap in foil and grill over medium heat for 15 minutes, or until kernels are cooked through. This seasonal side dish pairs perfectly with a Samuel Adams Summer Ale and your favorite summerentre.

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