By Rick Garner
Samuel Adams Alpine Spring, an unfiltered lager with crisp notes of fruit and flowery aromas, is the perfect transition from the heavier winter brews to the lighter summer beers. Just released here in January, Alpine Spring has already taken home a gold medal in the Munich-Helles category at the Beverage Testing Institute’s recent World Beer Championship with an “exceptional” score of 93.
Weighing in at 5.5% ABV, Alpine Spring is a bright amber, medium-bodied beer with elegant citrus and spice notes from the Tettnang hops grown in the foothills of the Alps (from Tettnang hop gardens that date back more than a century) and used in the recipe. German Pilsner malt and honey malt add a crisp, slightly sweet character to the brew. It’s a perfect compliment to fiery foods like Indian, Thai, and Mexican, and also pairs well with Italian sauces, seafoods, sushi, and spring garden salads.
Also a perfect way to spice up spring is Samuel Adams Whitewater IPA, a new fusion-style brew that mixes two popular craft styles: it balances the crisp, spicy wheat character of a white ale with the intense hop flavor of an IPA. Whitewater IPA’s American and Australian hop varieties pack a piney, citrusy punch, while the subtle addition of apricots provides a subtle sweetness, giving the brew a balanced and smooth finish with no lingering hop bitterness. It particularly hits the spot when paired with a variety of meats and cheeses, especially bleu cheese.
Both beers are available now through April in the Brewer’s choice Variety 12-Pack. Alpine Spring is available in six-packs, 12-packs, and on draft, and Whitewater IPA will also be available in 6-packs come February.