Smith & Wollensky Restaurant Group Collaborates with Samuel Adams

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Smith & Wollensky Restaurant Group is offering guests an all-new exclusive steak preparation this fall—Samuel Adams Thirteenth Hour Stout Rubbed Sirloin—available for a limited time.

SWRG Corporate Executive Chef, Matthew King and Samuel Adams’ Brewer, Jennifer Glanville, collaborated on the Stout Rubbed Sirloin. Prepared with the same ingredients used to brew Samuel Adams Thirteenth Hour Stout such as German noble hop Hallertau Mittelfrueh and caramel malt, the rub also incorporates other ingredients including chocolate malt, coffee, cocoa, brown sugar, and salt. The bone-in sirloin is coated with the unique rub and charbroiled, accompanied by a brown butter of malt, hops and Plugrá European-Style Butter.

“I had been searching for an opportunity to incorporate local artisanal producers more directly into our USDA Prime Beef menu and was intrigued to create a new offering inspired by beer. Having sourced our beef supply solely from farmer-family raised ranches in Iowa, it was a natural fit to partner with Sam Adams as the nation’s most respected leaders in American craft brewing,” King says. “Our brands are aligned in our commitment to quality and consistency in what we produce and serve. This inspiration pays homage to our presentation of two of the oldest traditions in American hospitality—dry-aging beef and handcrafted brewing.”

From its Barrel Room Collection, Thirteenth Hour combines the roasted chocolate and coffee flavors of a stout with the spicy character of a Belgian Ale aged in oak wood barrels. The combination of seven different malts creates a brilliant black brew that's full bodied and smooth with rich notes of coffee, chocolate, and dark fruits like raisins and plums. 

“Craft beer is the perfect pairing for a hearty steak, and it was exciting to take that pairing one step further and create a rub inspired by the ingredients in our Thirteenth Hour Stout,” Glanville says. “Chef Matt and I had a lot of fun working together on this unique sirloin preparation and look forward to offering it to craft beer and steak lovers alike.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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