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Sam Adams Boston Lager

Samuel Adams Boston Lager? is the best example of the fundamental characteristics of a great beer, offering a full, rich flavor that is both balanced and complex. It is brewed using a decoction mash, a time consuming, traditional four vessel brewing process discarded by many contemporary brewers. This process brings forth a rich sweetness from the malt that makes it well worth the effort. Samuel Adams Boston Lager? also uses only the finest of ingredients including two row barley, as well as German Noble aroma hops. The exclusive 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 caramel to slightly roasted. The Noble hops varieties, Hallertau Mittelfruh and Tettnang Tettnanger, add a wide range of floral, piney and citrus notes, which are present from the aroma, through the flavor, to the lingering smooth finish. We take great pride in the Noble hops used in our beers. They are hand selected by Jim Koch and our other brewers from the world's oldest hops growing area. Among the world's most expensive, they cost twenty times as much as other hops.

Ale

Ale is a type of beer brewed from barley malt with a top-fermenting brewers yeast that ferments quickly, giving a sweet, full body and a fruity, and sometimes butter-like, taste. Most ale contains some herb or spice, usually hops, which imparts a bitter, herbal flavour which balances the malt sweetness. As an appellative ale means any top-fermented beverage made from malt. The other major style of beer is lager, which is bottom-fermented.

Hefeweizen

Hefeweizen is a German style of wheat beer in which the yeast is not filtered out. Though Kristallweizen (clear), Dunkelweizen (dark), and Weizenstarkbier or Weizenbock (higher alcohol content) varieties are available, they are not considered true hefeweizen unless left unfiltered. The filtration which takes the yeast out of Kristallweizen also strips the wheat proteins which make Hefeweizen cloudy. Alternate terms for hefeweizen include: Hefewei?bier, sometimes Wei?bier, Hefewei?e, Weizenstarkbier (not necessarily a hefeweizen unless left unfiltered) The hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four atmospheres), considered important to balance the beer's relatively malty sweetness. Another balancing flavor note unique to hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a metabolite of ferulic acid, the result of fermentation by ale yeast appropriate for the style. Hefeweizen's phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other more typical but less assertive ale flavor notes include "banana" (amyl acetate) and sometimes "vanilla" (vanillin). Some prominent commercial examples of hefeweizen are produced by Paulaner, Erdinger, Schneider Weisse (original amber only), Franziskaner, Rothaus, Hacker-Pschorr, Ayinger (Br?u Weisse) and Weihenstephan. The style is a favorite throughout Germany, but is especially in Bavaria and across Southern Germany.

Pilsner

A modern pilsener has a very light, clear colour from pale, really pale up to a golden yellow, and a distinct hop aroma and flavour. Czech pilseners tend toward a lighter flavour with good examples being Pilsner Urquell and Staropramen, while those in a German style can be more bitter (particularly in the north, e.g. Jever) or even "earthy" in flavour. Distinctive examples of German pilseners are Flensburger, Beck's, Bitburger, F?rstenberg, Veltins, K?nig Pilsener, Krombacher, Radeberger, Holsten, Warsteiner, Henninger and Wernesgr?ner. On the other hand, Dutch (Heineken, Amstel) and Belgian pilseners (Jupiler, Stella Artois) have a slight sweet taste.