The Arizona Republic's, October 3rd, 2008 article, "First of the Treats of the Season: Pumpkin Ales Are the Toast of fall" recommends pumpkin ales for the fall season. They are not a new phenomenon, there is a 1771 recipe for "Pompion Ale" that appeared in the 1771 papers of the American Philosophical Society. First you beat the pumpkin in a trough, and press it like apples, and then you hop, and ferment the beer. However, the recipe's author says that the pumpkins impart a "twang" that some people don't like.

 

 

   Different ales for different tasts.  From www.istockphoto.com/Edorsain

 

The article recommends several seasonal modern day pumpkin brews including Anheuser-Busch's Jack's Pumpkin Spice Ale, Coor's Blue Moon Pumpkin Ale, and Imperial Pumpkin Ale from Weyerbachr Brewing Company. Also he recommends checking out your local microbrewery for its seasonal spicy pumpkin ale. He says modern recipes go light on the pumpkin, and heavy on the pumpkin pie spices with brown sugar,shaved nutmeg, cinnamon, and allspice (but no cloves.) Old recipes call for more pumpkin leaving a slightly edgy, bitter taste.

 

I guess you can drink it at your next adult Autumn party, but make sure your guests bring along a designated driver.

 

The author of the article also recommends cooking with the pumpkin beer; say in sweet potato bisque. He didn't give any recipes but maybe you can find them through my pumpkin recipe xomblurb at

 

 

 

 

 

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