Brooklyn’s brewers blend hundreds of pounds of Dickinson pumpkins and some nutmeg into each batch along with four types of malt, creating a beer with an orange-amber color, a warm pumpkin aroma, a biscuity malt center and a clean, crisp finish.Īt 5.0% ABV and 24 IBUs courtesy of Willamette and American Fuggle hops, Brooklyn Post Road Pumpkin Ale is definitely not a hop monster. Post Road Pumpkin Ale brings back this tasty tradition. Here’s another throwback to American Colonial days, back when brewers added flavorful and nutritious pumpkins to their mashes to supplement malted barley. Also, try it with smoked salmon or smoked Gouda to bring out the unique flavor of the alder-smoked malt.Īs for the picture on the label-well, pumpkins shown at the Alaska State Fair have clocked in weighing more than 1,200 pounds… It pairs great with turkey, sweet potatoes, cranberry sauce and pumpkin pie. Try Alaskan Pumpkin Porter with any or all of your holiday fare. Brown sugar, cinnamon, nutmeg, cloves and a bit of Alaskan’s famous alder-smoked malt, as well as Magnum and Goldings hops, combine to create an aroma and flavor reminiscent of Grandma’s Thanksgiving Day pumpkin pie. This beer is a robust, rich, full-bodied Imperial porter with a smooth, velvety texture and an assertive but not overwhelming pumpkin character thanks to 11 pounds of Red Hubbard pumpkin added to every barrel. To honor that tradition, Alaskan offers this Pumpkin Porter in recognition of the role pumpkins played in our nation’s early brewing history-including that of homebrewer George Washington. This cider shows up on the shelves after Labor Day, and is at its best between Halloween and Thanksgiving.Ĭolonial Americans first used native pumpkins in their beers as a stand-in for expensive, hard-to-find malt.
Light orange in color, ACE Pumpkin Cider’s full, rich taste makes you crave more, and its relatively low alcohol content means you can indulge.
I guess that’s supposed to be a good thing… To make it, the brewers add cinnamon, cloves and allspice to fermented apple juice, resulting in a quaffable 5%-ABV cider that tastes just like pumpkin pie. As with nearly all pumpkin beverages, it became extremely popular, and demand is high-again, like most pumpkin drinks, people can’t get enough of it. The California Cider Company first made its ACE Pumpkin cider in the fall of 2010. But I know that puts me in the minority, so I’ll bow to popular necessity, do my public service penance and say a few words about some of the pumpkin beers that we can get in El Paso at this time of year. I like my beers strong and hoppy and my pumpkins served in a pie. O: I'd thought Punkless Dunkel was theft of my idea for a pumpkin wheat beer, but this UFO swill has nearly the same flavor as my homebrew batches, with a notch or two more caramelized character, but the spices/esters/phenols are a close match.I’ll say right up front that I don’t really care for pumpkin beers. mild spice and alcohol at the back of the palate provides a mild cooling sensation little more than halfway through, and it really just a nutty-yeasty hefeweizen with some pumpkin spice carefully woven inį: smooth, slightly rounded body, with a nicely undercut bottom, little residual viscosity, marginal sediment drag. T: malt sugars open up on the palate again, rather floral and clove-y as well, with little play from cinnamon et al aftertaste has a mellow essence of caramelized banana, delicate nutty malt to the back and sides. overall moderate intensity floral, mellow spicy, light note of caramelization after the head falls, a hint of canned pumpkin puree.
S: pumpkin pie spices - cinnamon, subtle nutmeg, ginger(?), with the weizen phenols accenting the spice a little. L: hazy, orange-amber liquid, perhaps a bit of sediment sneaking in, culprit in nucleation and 3-finger tall head, loosely-built, which crumbles rather quick, leaving a chunky collar, random boogers of lace (12 oz can, pkg 08/26/19 purchased single off shelf.
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