The following beer recipe is featured in the November/December 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
If you are a pumpkin lover (the beer or the squash), this Belgian strong ale homebrew recipe is worth your precious brewing time!
Make sure you don’t just stop by the church pumpkin patch for this one, though! We suggest an heirloom variety like a Blue Jarrahdale, Blue or White Cinderella, or Long Island Cheese. Or just ask your local farmer for a “pie” pumpkin, and they should be able to hook you up with what you need for this seasonal brew. Just remember: the lumpier, the more colorful, and the weirder the name, the better!
While the pumpkin doesn’t offer too much in terms of fermentable sugars, the flavor comes out wonderfully in the finish. Tasters of this recipe say that there is an underlying pepper note, like a mild jalapeño, that complements the spicy flaked rye malt as well. This recipe came from an article called “Brewing with Food: Oddities in the Mashtun” by John Lieberman, featured in the November/December 2006 issue of Zymurgy.
The following beer recipe is featured in the November/December 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
If you are a pumpkin lover (the beer or the squash), this Belgian strong ale homebrew recipe is worth your precious brewing time!
Make sure you don’t just stop by the church pumpkin patch for this one, though! We suggest an heirloom variety like a Blue Jarrahdale, Blue or White Cinderella, or Long Island Cheese. Or just ask your local farmer for a “pie” pumpkin, and they should be able to hook you up with what you need for this seasonal brew. Just remember: the lumpier, the more colorful, and the weirder the name, the better!
While the pumpkin doesn’t offer too much in terms of fermentable sugars, the flavor comes out wonderfully in the finish. Tasters of this recipe say that there is an underlying pepper note, like a mild jalapeño, that complements the spicy flaked rye malt as well. This recipe came from an article called “Brewing with Food: Oddities in the Mashtun” by John Lieberman, featured in the November/December 2006 issue of Zymurgy.
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