The Sipping Point 03/16/2013

by Laurie on March 16, 2013

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Jennifer Glanville, Brewery Manager and a Brewer at Samuel Adams Boston Brewery in Massachusetts joins us.   Since 2001  Jennifer has brought her passion for brewing traditional and lost beer styles to the Boston Brewery.  She received her education in brewing at Doemens Academy in Munich. She thanks “the luck of the beer gods” for allowing her to do what she loves.  As a self-proclaimed foodie, Jennifer loves pairing Samuel Adams brews with her favorite dishes to enhance their flavors. 

Sips of the Week

boslagerglass--en--4548d928-1f3f-48fa-ad32-88e6e7ac3883Samuel Adams Boston Lager, Boston, Massachusetts, $9.99/6 pack
Brewmaster’s Notes: Boston Lager is an excellent example of the fundamentals of a great beer, offering a full, rich flavor that is both balanced and complex. That unique flavor is the result of a perfect combination of our signature hand selected ingredients and a traditional four vessel brewing process.  

 Samuel Adams Boston Lager uses only the finest ingredients including two-row malted barley and Bavarian Noble hops.  The sole use of two-row barley not only imparts a full, smooth body but also gives the beer a wide spectrum of malt flavor ranging from slightly sweet to roasted.

We also take great pride in the Noble hops we use.  They’re hand selected by Jim Koch and our brewers from the world’s oldest hop growing areas.  Although they are among the most expensive hops, their unmistakable aroma and taste is essential to Samuel Adams Boston Lager.  The Noble hop varieties of Hallertau Mittelfrueh and Tettnang Tettnanger add a wide range of floral, piney and citrus notes, which are present from the aroma, through the taste, and all the way to the lingering smooth finish. 

 Food Pairing: Boston Lager’s complexity, malty sweetness and intricate hop notes pair well with rich flavorful foods and caramelized grilled flavors.

Samuel Adams Alpine Spring, Boston, Massachusetts, $9.99/6 pack
Brewmaster’s Notes: Samuel Adams Alpine Spring is a transitional brew created to take drinkers from winter’s heavier brews to the lighter beers of summer. Samuel Adams Alpine Spring is a crisp, unfiltered medium-bodied lager with bright floral and citrus notes. Smooth and refreshing, this brew compliments the season with a balanced hop and malt profile, an unfiltered appearance, and a slightly higher alcohol content of 5.5% ABV.

Samuel Adams Alpine Spring is brewed with pale malts for a crisp flavor and honey malt for a slight sweetness. A single-hop brew, we use a half-pound of Noble Tettnang Tettnanger hops per barrel to impart a unique, bright orange citrusy aroma and taste of orange blossom honey. Our Noble hops are grown in gardens in the foothills of the Alps that have been cultivated for more than a century and are prized for their flavor. Shortly after brewing, Samuel Adams Alpine Spring is kegged and bottled as a young beer, only a few weeks old, which results in an unfiltered haziness and soft fruity esters.

Food Pairing: The malty sweetness and spicy notes in Samuel Adams Alpine Spring stand up well to fiery foods like Indian, Thai and Mexican dishes. The citrusy and floral notes also complement the acidity in tomato-based Italian sauces and help lighten the taste of sautéed chicken or cheesy pasta dishes. The brew will also pair well with seafoods, sushi, edamame and spring garden salads.

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.


Featured Guest

Cassandra Vanhooser, Talbot County’s new tourism director, spent more than 14 years as a travel and features writer at Southern Living magazine.   She also wrote the  Gameday Gal column, the magazine’s first blog, ranked as the best read editorial on southernliving.com.   She shares with us  the amazing deals to be found at the 2013 Talbot Restaurant Week that takes place from 3/17-3/23 including a Great Gatsby Ball.

Wine Sandwich

paul_smllChef Paul Flynn joins us from Dungarvan, Co Waterford in the south east of Ireland where he owns  The Tannery Restaurant one of Ireland’s leading  restaurants.  It was opened in 1997 by leading chef Paul Flynn and his wife Máire and was followed in 2005 by the opening of the boutique style Tannery Townhouse. Over a decade later, the Tannery Cookery school is now open featuring a state of the art demonstration kitchen with adjacent guest accommodations.

Slow Roasted Pork Shoulder with soft pears, cinnamon and thyme

 2 tablespoons black peppercorns – crushed & 2 tablespoons sea salt

1 tablespoons thyme leaves & 4 cloves garlic crushed

4 tablespoons extra virgin olive oil

1 boneless pork shoulder (rind off)

330 mls bottle pear cider & 4 pears

4 fresh bay leaves & 2 cinnamon sticks

4 red onions & 10 potatoes

The night before you want to cook this dish, take a small bowl and mix together the cracked peppercorns, thyme, garlic, salt and oil. Stir until the mixture is uniform then rub evenly over the pork shoulder, inside and out.  Wrap the pork tightly in cling film to hold the marinade against the meat and marinate overnight in the fridge. The next day, at least five hours before you want to eat, preheat the oven to 275 degrees.   

Find a big deep pot or solid roasting tray and remove the pork from the cling film.  Place in the pot or tray with the cider and a little extra water to create some steam.  Add the bay leaves and cinnamon.  Tent the pot or tray with foil, sealing the edges well, then slow roast in the oven for four hours.  In the last half hour, peel and quarter the pears, onions and potatoes so they are in even pieces.  Remove the pork from the oven and increase the temperature to 200deg C/400deg F, gas 6.   Remove the foil from the pork and place the pears, onions and potatoes around the meat, making sure to baste them with the porky juices. 

Cook for thirty minutes more, until the meat is golden and the crackling crisp.  Remove the pork and leave to rest for 20 minutes while you turn the vegetables.  Baste once more in the juices and continue to cook.  Skim the excess fat from the juices and serve with the pork and roast vegetables.  You should be able to pull the meat apart with a spoon.

 Upcoming Events

3/17 – 3/23 Talbot Restaurant Week 

3/19:  Something to Wine About Wine Tasting Comedy at Rams Head Tavern in Annapolis, MD 


Next Week
We’ll be back next week with Master of Wine Tim Hanni and Food Networks Melissa d’Arabian to get you ready for Easter!

A Special Thanks to Our Sponsors:
Wells Discount LiquorsSheehy Lexus of Annapolis and Sergio’s Jewelers</

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