Earlier this week, we woke up bright and early — and we do mean early — to watch genial, cheesecake-lollipop-lovin’ chef David Burke brew a brand-new beer with Sam Adams, deep in the heart of Boston. When he bounded into the Samuel Adams brewery with his two sons in tow, we weren’t quite sure what to expect. Last year, after all, he collaborated with the Sam Adams team to concoct beef-heart beer. (“I would have rather done oxtail, but it could have been too gelatinous,” he lamented to us.) He’s also contemplating cactus-jalapeño and tomato concoctions. But this one’s actually a tamer brew: Burke in a Bottle - BBQ Peach. It’ll be a little bit spicy, a little bit floral, and “perfect with Chinese sausage,” Burke tells us. Come August, you’ll be able to throw back bottles of the stuff exclusively at his restaurants; he thinks it’s going to be a particular hit at the rooftop garden of David Burke Kitchen. In any event, take a look at the whole process in our slideshow, straight ahead.
Burke, getting steamy.