Pumpkin vs Pumpkin Spice beer

[robcoombs]

I thought those of you brewing or interested in brewing a pumpkin beer may find this interesting. A comparison of brewing with and without pumpkin in a pumpkin spiced beer.

http://brulosophy.com/2015/10/05/its-the-great-pumpkin-xbmt-pt-1-does-pumpkin-make-a-difference-exbeeriment-results/#more-5494

[Two Wheeler]

Love that guy's experiments, and this was a good one especially this time of year.

I'm of the mindset now though, that this is a hard "style" to make something I want to drink 5 gallons of, so I don't really want to spend too much time experimenting

[robcoombs]

Exactly the same for me. One bottle a year is all I can handle.

[shazapple]

Bring on the pumpkin beer 

His articles are always interesting. It makes sense that the spices are mainly what brings the flavour. I used a butternut squash, which is supposedly more flavourful for pies and whatnot. Depending how my current brew tastes I might have to try a pumpkin only/spice only batch next year.

[ECH]

I have brewed a couple of batches of Pumpkin Pie Spice Porter. Big hit around here. No pumpkin, just the spices you would have in pumpkin pie.

[pliny]

Mine should be ready to tap Friday after work.
Has both some pumpkin in the mash and some spices in the boil. Sort of an annual thing at this time. I normally don't drink a ton, I give alot of it away - makes for good conversation.

I've tasted a few this year. Petit Sault (at 8.6%!), Propeller and st Ambroise were both pleasant.
I might try a few more if I get a chance: Lake of Bays, Rare Bird maybe, Red Racer. No big deal if I don't get to them, but I'll try.