Beer Forum

BNers,

It's that time of the year again. Who's planning a pumpkin beer (or any other harvest season fruit/vegtable)? Who's already brewed one this year? What kind of beer style? What ingredients? Show us your creativity...

We ended up doing a Northern English Brown Ale with Pumpkin and Molasses this year. The beer is cranking away in the fermentor right now - can't wait to taste it.

-Okt

Im not brewing one, to new I feel, but I saw he dogfish head pumpkin beer at whole foods today, does anyone know if this is a food first pumpkin ale (yup never drank one either)

The dogfish punkin ale is one of my favorites. The Shipyard ones were NOT as good in my opinion last year.

I saw the Buffalo Bill's pumpkin ale at Henry's here in San Diego this weekend so I'll pick up a 6-pack of that to see how it is.

I have to go on a pumpkin hunt this weekend. I like Shipyard, and I'm going to try to find the DFH ( which was good last year but not the year before...weird ) and Smuttynose Pumpkin. I had the Sam Adams Pumpkin ale and it was ok.

Was going to brew a pumpkin ale ( Brewing Classic Styles recipe ), but just don't have the time right now. I'm out of a IPA/Pale selection in the kegerator ( Green Flash up next ) and I want to get going on Brown Shugga so I can have it ready for the holidays.

I did the one out of Brewing Classic Styles last year, it was great. It's definately worth not getting carried away with the spices, I was amazed how much flavour I got such a seemingly small amount.

I brew one up every fall using 5# of pumpkin pulp baked in the oven till slightly caramelized with sugar. This typically goes into my mash, but am thinking I might boil it this year with the wort and see what happens to extract more pumpkinny goodness. I spice mine fairly heavily, and add a second spice addition to the keg or as a (dry hop) into the primary after the majority of fermentation has completed before kegging. This seems to really kick it up a notch too. Vanilla extract is key to tying all the spices together and giving a nice mouthfeel of "whipped topping" to your "pumpkin pie in a glass".

I use a very bready, malt focused background with minimal crystal malts to act like a "crust" for my beer. Looking forward to brewing mine up soon. Always a crowd pleaser. I will be making mine a bit stronger this year probably around 7+%.

no pumpkin ale here but the jalapenos are ripe and i just kegged 10 gal of my jala. ale

brewinhard wrote:I brew one up every fall using 5# of pumpkin pulp baked in the oven till slightly caramelized with sugar. This typically goes into my mash, but am thinking I might boil it this year with the wort and see what happens to extract more pumpkinny goodness. I spice mine fairly heavily, and add a second spice addition to the keg or as a (dry hop) into the primary after the majority of fermentation has completed before kegging. This seems to really kick it up a notch too. Vanilla extract is key to tying all the spices together and giving a nice mouthfeel of "whipped topping" to your "pumpkin pie in a glass".

I use a very bready, malt focused background with minimal crystal malts to act like a "crust" for my beer. Looking forward to brewing mine up soon. Always a crowd pleaser. I will be making mine a bit stronger this year probably around 7+%.

this sounds really good, you up to giving out the recipe?