Posted in Sam Adams, Weihenstephaner

Infinium Batch 2. What’s Different, Plus Beer Cocktail Recipes

Sam Adams/Weihenstephaner’s 2nd collaborative batch of Infinium has shipped and hitting the shelves over the next week or two.

What’s different this year? 

The brewers enhanced this year’s beer by dry hopping with fresh Hallertau Mittelfrueh hops late in the brewing process, imparting a fresh yet delicate citrusy hop character.  

In a interview, Jim Koch elaborates on this years batch:

…We wanted to amp up the sort of fruitiness of it, particularly the tropical fruit notes in it. It’s got a lot of pear, apple and we wanted to bring some sort of mango maybe. We wanted to bring up the fruit notes, while still keeping it very dry. So it’s a very dry taste. But it’s interesting. It’s dry without being thin and it has to do with using malt rather than grapes because malt will give you that body and texture while at the same time giving you that acidic dryness and then we wanted to get more of the fruit notes in it again because as a brewer the yeast seems to expect more fruit notes from a malt and we have the ability to use both beer yeast and champagne yeast.

New this year are some interesting Sam Adams beer cocktail recipes to be made with Infinium.

  • The Mr. Adams: 1 oz black pepper syrup (simple syrup combined with black pepper) ½ oz apple cider¼ oz fresh lemon juice Garnish: Lemon peel Glassware: Champagne flute, straight up

Fill glass halfway with Infinium.  Shake black pepper syrup, cider and lemon juice in a shaker.  Strain shaken mixture into glass.  Garnish with lemon peel.

  • Into The Woods: 1 oz fresh lime juice 1 tsp fresh rosemary1 pinch of grey saltGarnish: Preserved lime and a rosemary sprig, grey salt rimGlassware: Pilsner glass, on the rocks

Rim glass with grey salt using simple syrup.  Muddle rosemary, lime juice and grey salt.  Shake with ice and pour contents into rimmed glass.  Top with Infinium.  Stir gently, and garnish with lime and rosemary.

  • Winter Rush:  ½ oz pumpkin bitters (or orange bitters with pumpkin extract added)Splash of lemon juice1 tsp sage¼ tsp smoked saltGarnish: Crushed dehydrated cranberries for rimGlassware: Pilsner glass, on the rocks

Rim glass with dehydrated cranberries using simple syrup.  Muddle sage, salt and lemon juice.  Shake with pumpkin bitters and ice. Pour contents into pilsner glass.  Top with Infinium and stir gently.