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What’s missing in pumpkin beer?

on 28/09/12 at 9:07 am


Crack open a nice, autumnal pumpkin beer, and you can pick up notes of cinnamon, nutmeg, allspice, clove, mace, cardamom, ginger, brown sugar or vanilla bean. But I challenge you to detect much of the star ingredient’s delicate flavor.

Pumpkin does lend color and sweetness. But by the time the squash has been mashed, boiled and fermented, the pumpkin essence vanishes like spirits before the dawn.

Many brewers are finding other ways to kick up their pumpkin beers a notch or two, adding specialty malts and fermenting to alcohol levels of 7, 8 or 9 percent by volume. Imperial pumpkin ales are almost as common as normal-strength versions. A few innovators are romancing the pumpkin even further through barrel-aging and wild fermentations.

FULL STORY via Washington Post