Summer calls for two things: a cold beer and light food.
Sam Adams’Latitude 48 IPA fairly bursts with citrus notes, making it an ideal marinade for summery dishes like grilled shrimp. The color tends toward a darker amber, but the bright taste has faint notes of pine amid a grapefruit foundation.
Brewed from six kinds of hops along the 48th latitude from the U.K., Germany and the U.S., the newcomer to the brew is Mosaic hops from Washington state, which are responsible for the strong citrus influence. (Though what grows in the Pacific Northwest that would make it taste like it matured in the Florida sunshine is unclear.)
If you’re curious about how the beer comes together, Samuel Adams makes a Deconstructed Pack with full-size bottles brewed with each of the hops — Hallertau Mittelfrueh, East Kent Golding, Zeus, Simcoe, Ahtanum and Mosaic— that comprise the Latitude 48 IPA. Try one as a beer flight series at your next party.
Recipe: Latitude 48 Barbecue Shrimp
1 cup (2 sticks) unsalted butter
2 tablespoons chopped garlic
1 pound shrimp, peeled and deveined
2 tablespoons paprika
1 teaspoon soy sauce
1 cup (8 ounces) Samuel Adams Latitude 48
1 tablespoon fresh lemon juice
1 tablespoon red pepper sauce, such as Tabasco
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cumin
4 cups cooked rice, for serving
In a large sauté pan or wok, melt ½ cup of the butter over medium heat. When melted, cook the garlic for about 20 seconds. Add the shrimp, paprika and soy and cook, tossing, for about 1 minute.Add the beer, lemon juice, pepper sauce, Worcestershire, and cumin and cook for about 3 minutes to blend into a sauce. Add the remaining ½ cup of butter and stir with the sauce until melted.Divide the rice among four plates, top with the shrimp and pan sauce and serve immediately.