Cook with hops
Samuel Adams has collaborated with chef David Burke to develop brunch recipes inspired by Samuel Adams Alpine Spring: a bright, citrusy beer brewed with Tettnang Tettnanger, a hop variety cultivated on 100-year-old vines in hop gardens at the foothills of the Alps.
The recipes use hops to add citrus, herbal note to dishes, and include lobster benedict with hopped "beer-naise" sauce. Hops are available online and at homebrew shops. For the recipe, go to http://blog. samueladams.com/2013/ 02/01/cooking-with-hops; click on "Main Site" for more on Alpine Spring.
Milk in a can
Sweetened condensed milk is a mixture of whole milk and sugar "heated until about 60 percent of the water evaporates," according to "The Deluxe Food Lover's Companion," and "the resulting condensed mixture is extremely sticky and sweet." Evaporated milk is unsweetened condensed milk. You'll find both in the supermarket bakery aisle; check labels closely to make sure you're buying the right one.
Condensed milk and evaporated milk have a thick, creamy texture. Condensed milks also have a somewhat cooked flavor as opposed to the taste of fresh cream or milk. Condensed and evaporated milks have the advantage over fresh cream in that they can be safely stored for months without needing refrigeration.
This was particularly useful in the days before electricity or modern refrigerators, when dairy products would spoil rather rapidly, especially in hot climes or seasons. You can, of course, use condensed milk year-round in baked goods, desserts, coffee and drinks.