This spiced amber ale is Arcadia’s celebration of the arrival of autumn. Brewed with cinnamon, allspice and nutmeg (a riff on Grandma Davies’ pumpkin pie recipe, though there’s no pumpkin in Jaw-Jacker) and additions of caramel and crystal malt for balanced flavor, drinkability, and a brilliant orange-amber color.
Jaw-Jacker is a refreshingly spicy, seasonal brew. Try it with braised brisket and root veggies, roast duck or turkey, pumpkin pie or sweet potato pie, and top it all off with vanilla bean ice cream.
The Legend of Arcadia Jaw-Jacker
New Belgium Glutiny Gluten Reduced Pale Ale
There’s an uprising in the craft beer world, a mutiny on gluten, and the movement invaded New Belgium’s brewhouse, demanding an uncompromised gluten-reduced beer fit for the most adventurous drinkers. In January 2016, New Belgium released Glutiny Pale Ale. For this new year-round release, New Belgium armed the beer with a hefty dose of exotic Equinox hops, lending breezy guava, papaya and stone fruits to a wash of sweet, slightly herbal malt flavors. Like any delicious pale ale, swift bitterness kicks into the swallow, punctuating the beer with an assertively dry finish.
Pair Glutiny with gluten-free everything! Try this lineup:
Hors d’oeuvres: Marmalade over brie (cow or goat) bruschetta (toasted gluten-free bread points). Any soft cheese and great fruity jelly (even with spice) will do! Try peach habanero, mango jalapeño, or raspberry chipotle.
Salad: Use fresh and tender greens and sprouts – baby arugula and spicy radicchio with fresh jumbo shrimp, or a spicy spring jumbo shrimp cocktail with microgreens, green tomatoes, habanero, avocado salad and long corn tortilla strips.
Main Course: Lemon chicken over zucchini ‘fettuccini,’ or a try sweet and sour chicken or pork.
Samuel Adams OctoberFest
The Oktoberfest tradition was born in 1810 when Munich celebrated the Crown Prince’s wedding with a 16-day party and a special beer. Sam Adams’ version of this classic style blends hearty malts for a deep amber color and rich smooth character with notes of caramel and toffee creating a brew that’s perfect for the season or whatever you’re celebrating.
Märzens get their name from the month they were traditionally brewed. In the days before refrigeration, March was the last month beers could be brewed and put down for lagering. Traditionally, märzens were the signature style of Oktoberfest, although today the 16-day festival in Germany is dominated by much lighter brews.
The smoothness and roasted malt character of Sam Adams OctoberFest make it a great pairing with roasted meats, bringing out a bit of sweetness that perfectly balances their savory flavor. For a classic pairing you can’t beat sausage and roasted pork. OctoberFest will also cut through the richness of creamy dishes like mac ‘n cheese or Crème Brûlé.
Also try OctoberFest in (and with!) these delicious recipes:
Pumpkin Ravioli with Sam Adams OctoberFest, Brown Butter and Sage
- 24 Store-bought pumpkin ravioli
- Kosher salt
- 2 Shallots, finely chopped
- 6 Tbsp Unsalted butter
- 6 oz (¾ cup) Samuel Adams OctoberFest
- ¼ cup Grated Parmesan cheese
- 2 Tbsp chopped fresh sage
- Freshly ground black pepper
- Fill a large pot about halfway with water. Sprinkle a little salt in the water and bring it to a boil over high heat. Add the ravioli, lower the heat slightly, and cook the ravioli at a brisk simmer for 7 to 10 minutes or until it is tender and cooked through and bobs to the surface of the water. Drain the ravioli and return it to the pot and cover to keep warm.
- Meanwhile, in a medium-sized sauté pan, heat the butter over medium heat and when hot and melted, add the shallots and cook, stirring, for 3 to 4 minutes or until lightly browned and softened. Add the beer, cheese, and sage and season to taste with salt and pepper.
- Pour the sage butter over the ravioli, heat gently if necessary, and serve immediately.
Sam’s Beer Broiled Brats
- 1 Large white or yellow onion, coarsely chopped
- 8 Fresh bratwurst
- 24 oz (3 cups) Samuel Adams OctoberFest
- 8 Hotdog or torpedo rolls, lightly toasted
- Optional: Ketchup, Mustard, Onion relish, Pickle relish
- In a large saucepan, combine the beer and onions. Add the bratwurst and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 to 15 minutes or until the brats are heated through. Adjust the heat to maintain the simmer.
- Using a slotted spoon or tongs, lift the brats from the poaching liquid and nestle in the rolls. Top with condiments and serve.
White Claw Black Cherry Hard Seltzer
White Claw Hard Seltzer is an all-natural sparkling seltzer water with 5% alcohol and a hint of honest-to-goodness fruit. The beer industry has been missing a “better for you” option. White Claw has stepped onto the scene. There’s nothing artificial in White Claw, and there’s nothing like it.
White Claw is:
- 100% natural
- Nothing artificial or synthetic (No HFCS, No Crystalline Fructose)
- Low carb
- Only 110 calories per serving
- Gluten free
- 5% alcohol
White Claw Black Cherry delivers an incredibly light, crisp and refreshing taste. It pairs well with cheeses, nuts, dried and fresh fruits. The smooth mouth feel of White Claw Black Cherry also complements salads perfectly as it lowers their acidity for a more pleasant taste. Rich food like meaty braised dishes can also be matched with a White Claw Black Cherry, which won’t overwhelm the bold flavors.
But White Claw really shines in light, refreshing cocktails, like this green tea cocktail:
Sparkling Black Cherry + Green Tea Cocktails
GREEN TEA SYRUP INGREDIENTS:
- ½ cup Sugar
- ½ cup Water
- 2 Green tea bags
- 1½ oz White rum
- 1 oz Freshly squeezed lemon juice
- 5-6 oz White Claw hard Seltzer, Black Cherry flavor
- ½ oz Green tea syrup
- Lemon wedges and cherries for garnish.
- MAKE THE GREEN TEA SYRUP: In a small sauce pan over medium-high heat, combine sugar and water and bring to a boil, stirring to dissolve the sugar. Once a boil is reached, turn off heat and remove the pan from the stove. Add in the two tea bags and steep for 5 minutes. After 5 minutes, remove the tea bags and let cool. When the syrup is cool, use for drinks or store in an airtight container in the fridge for up to one month.
- MAKE THE DRINK: In a highball glass, build your drink by filling your glass with ice. Then add in white rum, lemon juice, green tea and top with White Claw Hard Seltzer. Stir gently to combine. Garnish with lemon wedges and cherries.