Drink

Sam Adams’ founder Jim Koch announces 2011’s ‘Infinium’ with Weihenstephan

A collaboration with the oldest brewery in the world

2011’s Infinium is almost here. Claiming to be the first completely new beer style created in more than 100 years that adheres to the German Purity Law, Reinhetsgebot, which requires beers to be brewed with only malt, hops, water and yeast, Infinium is a prized Boston Beer Co. (Sam Adams) brew that’s just around the corner.

The second Infinium

Debuting in 2010, this year’s Infinium is said to have “rewrote the beer world’s rules” by Jim. With a deep golden pour with fine bubbles and a dry tartness that is balanced by a smooth body, the brew is the culmination of a millennium’s worth of experience and innovation between Boston Beer Co. and Weihenstephan, who is a strict follower of the Purity Law.

Infinium cocktails

With the innovations that Jim feels have been created in Infinium, he says, “why not take the experiment one step further and develop beer cocktails to play off the flavors and enhance the experience for our drinkers?” With the idea of providing the beer a different outlet of expression, Mixologist Jill Schulster of JoeDoe was brought in to create three cocktails with Infinium.

Cocktail recipes:

The Mr. Adams

Infinium
1 oz black pepper syrup (simple syrup combined with black pepper)
½ oz apple cider
¼ 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

Infinium
1 oz fresh lime juice
1 tsp fresh rosemary
1 pinch of grey salt
Garnish: Preserved lime and a rosemary sprig, grey salt rim
Glassware: 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

Infinium
½ oz pumpkin bitters (or orange bitters with pumpkin extract added)
Splash of lemon juice
1 tsp sage
¼ tsp smoked salt
Garnish: Crushed dehydrated cranberries for rim
Glassware: 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.

Regarding these recipes, Jim says, “we found that the quality ingredients we use in our beer translate well, and the cocktails actually showcase Infinium’s flavors in a new and unexpected way.”

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