New Brunswick Craft Brewers Association
Brewing => Miscellaneous => Topic started by: robcoombs on October 07, 2015, 08:51:45 AM
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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
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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
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Exactly the same for me. One bottle a year is all I can handle.
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Bring on the pumpkin beer :rock:
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.
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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.
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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.