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10 Barrel Brewing se vat-verouderde Jamaican Me Pumpkin

10 Barrel Brewing se vat-verouderde Jamaican Me Pumpkin


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Pampoenbiere het so gewild geword dat ons spesiale versamelings en kelders soos 10 Barrel Brewing begin sien vat-verouderde Jamaican Me Pumpkin. 10 Barrel brou al lank 'n pampoenbier, maar dit is slegs hul tweede in bottels en dit is 'n 10.4% rumvat -verouderde Imperial Pumpkin Ale met meer as 'n jaar in die vate.

Volgens die brouery: 'Ons het 'n teorie dat u byna enigiets in 'n Jamaikaanse rumvat kan verouder, en dit sal heerlik smaak, daarom besluit ons om die teorie met 'n Imperial Pumpkin Ale te toets. Met meer as 'n jaar in die vate het ons tot die gevolgtrekking gekom: Ons was reg! "

Jamaican Me Pumpkin is die nuutste bier in die 10 -vat se jaarlikse vateveroudering, gevolg deur 16 vate in 2013 en Rye'm or Treason in 2012. Jamaican Me Pumpkin is in die komende weke beskikbaar in alle goeie bottelwinkels en spesiale kruidenierswinkels in die omgewing OF, ID en WA en by die 10 Barrel Bend en Boise kroeë.

Die post 10 Barrel Brewing se vat-verouderde Jamaican Me Pumpkin verskyn eers op New School Beer.


9 vrae oor pampoenbiere wat u te bang is om te vra

Pampoenbier is 'n raaisel wat oral in die seisoen voorkom.

'Baie mense sê net die term en dink dit is een ding, maar daar is soveel verskillende faktore wat aan die gang is,' het Ryan Daley, meester Cicerone, opvoeder vir die High End en gasheer van die “Thinking Beer ” -video reeks deur Anheuser-Busch, sê. Sulke faktore sluit in die basisbierstyl (amber ale, porter, of imperial stout) die vorm van pampoen wat gebruik word (rou, gebraai, sap, puree, ens.) Wanneer die pampoen tydens die brouproses bygevoeg word en of, wanneer en watter speserye word bygevoeg.

Hou daarvan of haat dit, die seisoenale bierstyl wat soveel "beste van" lysies geïnspireer het as wat dit kwaad is, dink dat stukke hier is om te bly - ten minste vir eers. Om 'n idee te kry van hierdie jaar se oes, het VinePair tientalle bottels vir ons proe -paneel in drie afsonderlike proeë ingedruk. Ons panellede het baie van die opsies van die somer se roséglut gevind dat die meeste opsies nie oorweldigend was nie.

Elke bierliefhebber benodig hierdie Hop Aroma -plakkaat

Hier is ons gids vir die proe van pampoenbiere, saam met vyf om te probeer.

Wat is 'n pampoenbier?

'N Pampoenbier is tradisioneel 'n bier gemaak met pampoen en speserye soos kaneel, neutmuskaat, piment en vanielje. Ondanks die pastei-sentriese bestanddele, moet 'n goeie pampoenbier eerder droog as soet eindig as gevolg van die fermenteerbare suikers uit die pampoen. In die moderne tyd het baie pampoenbiere egter 'n draai in die rigting van soet geword en is dit naby om self nagereg te word. Hulle wissel ook in kleur en liggaam, van 'n helder, ligte amber- of koperbier tot 'n ondeursigtige, viskose keiserlike stout.

Hoe word pampoenbier gemaak?

Soos met baie historiese bierstyle, wissel die metode om pampoenbier te maak. Die pampoen kan die vergelyking op verskillende maniere betree: as pampoenpuree in blokkies gesny en rou gebak word, en van sade, stingels en vel verwyder word, dan as appels gemaal of gedruk om slegs die sap te gebruik. Die pampoen kan óf by die mash met die korrels gevoeg word, waar meer suikers uit die ketel gehaal word, waar die kalebas as deel van die wortel of tydens fermentasie kook, soortgelyk aan droë-hop.

Korrels kan 'n kombinasie van bleek, pilsner, München en karamelmout insluit. Hop sit gewoonlik agterop, met Engelse of Amerikaanse variëteite wat gebruik word vir bitterheid. Die speserye word dikwels in 'n maasak of kaasdoek by die ketel gevoeg en soos tee gevul, anders word dit by die fermentor gevoeg.

Hoe smaak pampoenbier?

Pampoen aal varieer. Die kategorie bevat subtiele, droë en aardse brouerye, sowel as soet en romerige pampoentertbiere, soos Schlafly Pumpkin Ale. Sommige kan lekker en braai, soos Odyssey Beerwerks Fluffy Pumpkin. Baie pampoen-aalwyne is vat-verouderd, en rum-vate verleen die styl van die soet melasse-smaak. Sommige het ekstra bykomstighede, soos koffie. 'N Paar brouers neem selfs pampoenbier na nuwe suurheid en kompleksiteit met wilde giste en bakterieë.

Waarom is mense so lief vir pampoenbier?

Twee dele nostalgie, drie dele Amerikaanse trots, en baie onderdele bemarking. O, en omdat hulle soos tert smaak. Daley meen die 'sensoriese aspek van seisoenale veranderinge' speel 'n rol in die aantrekkingskrag van pampoenbiere.

'As u in die herfsmaande begin raak en die weer begin afkoel en die blare verander, begin u kos soek wat 'n bietjie meer hartlik en 'n bietjie meer warm word,' sê Daley en voeg by: 'Jy begin kyk na dieselfde ding met bier. ”

Die tertagtige geure speel egter beslis 'n rol. 'Op 'n baie basiese vlak dink ek dat mense waarskynlik net van sommige van die baie uitgesproke speserye -eienskappe hou,' sê hy.

Wag. Waarom haat mense pampoenbier so baie?

Vir baie pampoen haters is die spesery die probleem. 'Baie pampoenbiere word meestal aangedryf deur die speserye,' sê Daley. 'Die mense wat nie van hulle hou nie, hou nie regtig van sterk gekruide bier nie, en ek sou myself in die laasgenoemde kategorie plaas.

Tog is dit vir ander 'n sielkundige probleem. Die seisoenale kruip is werklik en dit is stresvol. As ons pampoenbiere op die rakke sien terwyl dit nog strandweer is, herinner ons ons daaraan dat die somer eindig, die seisoene verander en dus ons naderende ondergang.

Boonop het die vroeëre kleinhandelaars pampoenbiere op die rakke gesit, hoe gouer brouers hulle moet laat veg vir die rakruimte. Dit beteken dat die meeste pampoenbiere in Julie gereed moet wees om te stuur, wat beteken dat brouers nie juis vars pampoene pluk om dit te brou nie. As sodanig verloor die pampoenbier as 'n seisoenale wese sy betekenis.

Waar kom pampoenbier vandaan?

Volgens “The Oxford Companion to Beer, is ” pumpkin ale 'n Amerikaanse oorspronklike. Die styl het ontstaan ​​in die hande van Engelse koloniste in die 18de eeu, wat die nuwe wêreld met kalebasbier versier het.

Pampoene, wat self 'n simbool van die Nuwe Wêreld is, is propvol stysels en suikers wat geskik is vir fermentasie, veral as graan skaars is. Die vroegste bekende resep is gepubliseer deur die American Philosophical Society in 1771. Dit bevat geen graanmout nie en is meer soos 'n sider gemaak (met hop!).

Watter bierstyl is pampoenbier?

Pampoenbier kan enige styl wees. Hulle is byna altyd aalwyne, hoewel sommige, soos Terrapin Pumpkinfest, 'n lagers was. Baie is ook draers, stoute en selfs vatbare keiserlike stoute. Sommige brouers, soos Almanak, Jolly Pumpkin en Hi-Wire, maak selfs suur pampoen aal.

Wanneer is pampoenbiere beskikbaar?

Pampoen aal is gewoonlik beskikbaar in Augustus tot Oktober. Anekdoties kon ons einde Augustus nie baie pampoenbiere by ons kruideniers- en bierwinkels vind nie, maar in September begin die rakke oranje word.

Wat is van die beste pampoenbiere?

"Die twee belangrikste dinge vir enige pampoenbier is balans en natuurlike [bestanddele]," sê Daley.

Vyf wat 'n span van VinePair geproe en gehou het, sluit in 10 Barrel Brewing ’s Jamaican Me Pumpkin (10.4% ABV), 'n keiserige pampoenbier van rome wat met rommel verouder is, met note van muurbal en melasse. Coney Island Freaktoberfest (6,2% ABV) is met koffie bederf met Cafe Grumpy-espresso. Elysian Brewing Punkuccino (4,3% ABV) is 'n ligte sjokoladepampoenbier wat gebrou word met Stumptown-koffie, laktose, kaneel en neutmuskaat. Fleur De Lis Brew Works La Gourde (4% ABV) word gebrou met plaaspampoen en speserye en Iron Hill Pumpkin Ale (5.5% ABV) word gebrou met speserye en vanieljeboon.


9 vrae oor pampoenbiere wat u te bang is om te vra

Pampoenbier is 'n raaisel wat oral in die seisoen voorkom.

'Baie mense sê net die term en dink dat dit een ding is, maar daar is soveel verskillende faktore wat aan die gang is,' het Ryan Daley, meester Cicerone, opvoeder vir die High End en gasheer van die “Thinking Beer ” -video reeks deur Anheuser-Busch, sê. Sulke faktore sluit in die basisbierstyl (amber ale, porter, of imperial stout) die vorm van pampoen wat gebruik word (rou, gebraai, sap, puree, ens.) Wanneer die pampoen tydens die brouproses bygevoeg word en of, wanneer en watter speserye word bygevoeg.

Hou daarvan of haat dit, die seisoenale bierstyl wat soveel "beste" lysies geïnspireer het as wat dit kwaad is, en dink dat stukke hier is om te bly - ten minste vir eers. Om 'n idee te kry van die oes van hierdie jaar, het VinePair tientalle bottels vir ons proepaneel in drie afsonderlike proeë ingedruk. Ons panellede het baie van die opsies van die somer se roséglut gevind dat die meeste opsies nie oorweldigend was nie.

Elke bierliefhebber benodig hierdie Hop Aroma -plakkaat

Hier is ons gids vir die proe van pampoenbiere, saam met vyf om te probeer.

Wat is 'n pampoenbier?

'N Pampoenbier is tradisioneel 'n bier gemaak met pampoen en speserye soos kaneel, neutmuskaat, piment en vanielje. Ten spyte van die pastei-sentriese bestanddele, moet 'n goeie pampoenbier eerder droog wees as soet, as gevolg van die fermenteerbare suikers uit die pampoen. In die moderne tyd het baie pampoenbiere egter 'n draai in die rigting van soet geword en is dit naby om self nagereg te word. Hulle wissel ook in kleur en liggaam, van helder, ligte amber of koperbier tot 'n ondeursigtige, viskeuze keiserlike stout.

Hoe word pampoenbier gemaak?

Soos met baie historiese bierstyle, wissel die metode om pampoenbier te maak. Die pampoen kan op verskillende maniere in die vergelyking ingeskryf word: as pampoenpuree in rou blokkies gesny en rou gebak word, en van sade, stingels en vel ontneem word, dan as appels gemaal of gedruk word om slegs die sap te gebruik. Die pampoen kan óf by die mash met die korrels gevoeg word, waar meer suikers uit die ketel gehaal word, waar die kalebas as deel van die wortel of tydens fermentasie kook, soortgelyk aan droë-hop.

Korrels kan 'n kombinasie van bleek, pilsner, München en karamelmout insluit. Hop sit gewoonlik agterop, met Engelse of Amerikaanse variëteite wat gebruik word vir bitterheid. Die speserye word dikwels in 'n maasak of kaasdoek by die ketel gevoeg en soos tee bedek, anders word dit by die fermentor gevoeg.

Hoe smaak pampoenbier?

Pampoen aal varieer. Die kategorie bevat subtiele, droë en aardse brouerye, sowel as soet en romerige pampoentertbiere, soos Schlafly Pumpkin Ale. Sommige kan lekker en braai, soos Odyssey Beerwerks Fluffy Pumpkin. Baie pampoen-aalwyne is vat-verouderd, en rum-vate verleen die styl van die soet melasse-smaak. Sommige het ekstra bykomstighede, soos koffie. 'N Paar brouers neem selfs pampoenbier na nuwe suurheid en kompleksiteit met wilde giste en bakterieë.

Waarom is mense so lief vir pampoenbier?

Twee dele nostalgie, drie dele Amerikaanse trots, en baie onderdele bemarking. O, en omdat hulle soos tert smaak. Daley meen die 'sensoriese aspek van seisoenale veranderinge' speel 'n rol in die aantrekkingskrag van pampoenbiere.

'As u in die herfsmaande begin raak en die weer afkoel en die blare verander, soek u kos wat 'n bietjie meer hartlik en 'n bietjie meer warm word,' sê Daley en voeg by: 'Jy begin kyk na dieselfde ding met bier. ”

Die tertagtige geure speel egter beslis 'n rol. 'Op 'n baie basiese vlak dink ek dat mense waarskynlik net van sommige van die baie uitgesproke speserye -eienskappe hou,' sê hy.

Wag. Waarom haat mense pampoenbier so baie?

Vir baie pampoen haters is die spesery die probleem. 'Baie pampoenbiere word meestal aangedryf deur die byvoeging van speserye,' sê Daley. 'Die mense wat nie van hulle hou nie, hou nie regtig van sterk gekruide bier nie, en ek sou myself in die laasgenoemde kategorie plaas.

Tog is dit vir ander 'n sielkundige probleem. Die seisoenale kruip is werklik en dit is stresvol. As ons pampoenbiere op die rakke sien terwyl dit nog strandweer is, herinner ons ons daaraan dat die somer eindig, die seisoene verander en dus ons naderende ondergang.

Boonop sit die vroeëre kleinhandelaars pampoenbiere op die rakke, hoe gouer brouers hulle moet laat veg vir die rakruimte. Dit beteken dat die meeste pampoenbiere in Julie gereed moet wees om te stuur, wat beteken dat brouers nie juis vars pampoene pluk om dit te brou nie. As sodanig verloor die pampoenbier as 'n seisoenale wese sy betekenis.

Waar kom pampoenbier vandaan?

Volgens “The Oxford Companion to Beer, is ” pumpkin ale 'n Amerikaanse oorspronklike. Die styl het ontstaan ​​in die hande van Engelse koloniste in die 18de eeu, wat die nuwe wêreld met kalebasbier versier het.

Pampoene, wat self 'n simbool van die Nuwe Wêreld is, is propvol stysels en suikers wat geskik is vir fermentasie, veral as graan skaars is. Die vroegste bekende resep is gepubliseer deur die American Philosophical Society in 1771. Dit bevat geen graanmout nie en is meer soos 'n sider gemaak (met hop!).

Watter bierstyl is pampoenbier?

Pampoenbier kan enige styl wees. Hulle is byna altyd aalwyne, hoewel sommige, soos Terrapin Pumpkinfest, 'n lagers was. Baie is ook draers, stoute en selfs vatbare keiserlike stoute. Sommige brouers, soos Almanak, Jolly Pumpkin en Hi-Wire, maak selfs suur pampoen aal.

Wanneer is pampoenbiere beskikbaar?

Pampoen aal is gewoonlik beskikbaar vanaf Augustus tot Oktober. Anekdoties kon ons einde Augustus nie baie pampoenbiere by ons kruideniers- en bierwinkels vind nie, maar in September begin die rakke oranje word.

Wat is van die beste pampoenbiere?

"Die twee belangrikste dinge vir enige pampoenbier is balans en natuurlike [bestanddele]," sê Daley.

Vyf wat 'n span van VinePair geproe en gehou het, sluit in 10 Barrel Brewing ’s Jamaican Me Pumpkin (10.4% ABV), 'n keiserige pampoenbier van rome wat met rommel verouder is, met note van muurbal en melasse. Coney Island Freaktoberfest (6,2% ABV) is met koffie bederf met Cafe Grumpy-espresso. Elysian Brewing Punkuccino (4,3% ABV) is 'n ligte sjokoladepampoenbier wat gebrou word met Stumptown-koffie, laktose, kaneel en neutmuskaat. Fleur De Lis Brew Works La Gourde (4% ABV) word gebrou met plaaspampoen en speserye en Iron Hill Pumpkin Ale (5.5% ABV) word gebrou met speserye en vanieljeboon.


9 vrae oor pampoenbiere wat u te bang is om te vra

Pampoenbier is 'n raaisel wat oral in die seisoen voorkom.

'Baie mense sê net die term en dink dat dit een ding is, maar daar is soveel verskillende faktore wat aan die gang is,' het Ryan Daley, meester Cicerone, opvoeder vir die High End en gasheer van die “Thinking Beer ” -video reeks deur Anheuser-Busch, sê. Sulke faktore sluit in die basisbierstyl (amber ale, porter, of imperial stout) die vorm van pampoen wat gebruik word (rou, gebraai, sap, puree, ens.) Wanneer die pampoen bygevoeg word tydens die brouproses en of, wanneer en watter speserye word bygevoeg.

Hou daarvan of haat dit, die seisoenale bierstyl wat soveel "beste" lysies geïnspireer het as wat dit kwaad is, en dink dat stukke hier is om te bly - ten minste vir eers. Om 'n idee te kry van die oes van hierdie jaar, het VinePair tientalle bottels vir ons proepaneel in drie afsonderlike proeë ingedruk. Ons panellede het baie van die opsies van die somer se roséglut gevind dat die meeste opsies nie oorweldigend was nie.

Elke bierliefhebber benodig hierdie Hop Aroma -plakkaat

Hier is ons gids vir die proe van pampoenbiere, saam met vyf om te probeer.

Wat is 'n pampoenbier?

'N Pampoenbier is tradisioneel 'n bier gemaak met pampoen en speserye soos kaneel, neutmuskaat, piment en vanielje. Ten spyte van die pastei-sentriese bestanddele, moet 'n goeie pampoenbier eerder droog wees as soet, as gevolg van die fermenteerbare suikers uit die pampoen. In die moderne tyd het baie pampoenbiere egter 'n draai in die rigting van soet geword en is dit naby om self nagereg te word. Hulle wissel ook in kleur en liggaam, van helder, ligte amber of koperbier tot 'n ondeursigtige, viskeuze keiserlike stout.

Hoe word pampoenbier gemaak?

Soos met baie historiese bierstyle, wissel die metode om pampoenbier te maak. Die pampoen kan op verskillende maniere in die vergelyking ingeskryf word: as pampoenpuree in rou blokkies gesny en rou gebak word, en van sade, stingels en vel ontneem word, dan as appels gemaal of gedruk word om slegs die sap te gebruik. Die pampoen kan óf by die mash met die korrels gevoeg word, waar meer suikers uit die ketel gehaal word, waar die kalebas as deel van die wortel of tydens fermentasie kook, soortgelyk aan droë-hop.

Korrels kan 'n kombinasie van bleek, pilsner, München en karamelmout insluit. Hop sit gewoonlik agterop, met Engelse of Amerikaanse variëteite wat gebruik word vir bitterheid. Die speserye word dikwels in 'n maasak of kaasdoek by die ketel gevoeg en soos tee gedrenk, anders word dit by die fermentor gevoeg.

Hoe smaak pampoenbier?

Pampoen aal varieer. Die kategorie bevat subtiele, droë en aardse brouerye, sowel as soet en romerige pampoentertbiere, soos Schlafly Pumpkin Ale. Sommige kan lekker en braai, soos Odyssey Beerwerks Fluffy Pumpkin. Baie pampoen-aalwyne is vat-verouderd, en rum-vate verleen die styl van die soet melasse-smaak. Sommige het ekstra bykomstighede, soos koffie. 'N Paar brouers neem selfs pampoenbier na nuwe suurheid en kompleksiteit met wilde giste en bakterieë.

Waarom is mense so lief vir pampoenbier?

Twee dele nostalgie, drie dele Amerikaanse trots, en baie onderdele bemarking. O, en omdat hulle soos tert smaak. Daley meen die 'sensoriese aspek van seisoenale veranderinge' speel 'n rol in die aantrekkingskrag van pampoenbiere.

'As u in die herfsmaande begin raak en die weer afkoel en die blare verander, soek u kos wat 'n bietjie meer hartlik en 'n bietjie meer warm word,' sê Daley en voeg by: 'Jy begin kyk na dieselfde ding met bier. ”

Die tertagtige geure speel egter beslis 'n rol. 'Op 'n baie basiese vlak dink ek dat mense waarskynlik net van sommige van die baie uitgesproke speserye -eienskappe hou,' sê hy.

Wag. Waarom haat mense so pampoenbier?

Vir baie pampoen haters is die spesery die probleem. 'Baie pampoenbiere word meestal aangedryf deur die byvoeging van speserye,' sê Daley. 'Die mense wat nie van hulle hou nie, hou nie regtig van sterk gekruide bier nie, en ek sou myself in die laasgenoemde kategorie plaas.

Tog is dit vir ander 'n sielkundige probleem. Die seisoenale kruip is werklik en dit is stresvol. As ons pampoenbiere op die rakke sien terwyl dit nog strandweer is, herinner ons ons daaraan dat die somer eindig, die seisoene verander en dus ons naderende ondergang.

Boonop sit die vroeëre kleinhandelaars pampoenbiere op die rakke, hoe gouer brouers hulle moet laat veg vir die rakruimte. Dit beteken dat die meeste pampoenbiere in Julie gereed moet wees om te stuur, wat beteken dat brouers nie juis vars pampoene pluk om dit te brou nie. As sodanig verloor die pampoenbier as 'n seisoenale wese sy betekenis.

Waar kom pampoenbier vandaan?

Volgens “The Oxford Companion to Beer, is ” pumpkin ale 'n Amerikaanse oorspronklike. Die styl het ontstaan ​​in die hande van Engelse koloniste in die 18de eeu, wat die nuwe wêreld met kalebasbier versier het.

Pampoene, wat self 'n simbool van die Nuwe Wêreld is, is propvol stysels en suikers wat geskik is vir fermentasie, veral as graan skaars is. Die vroegste bekende resep is gepubliseer deur die American Philosophical Society in 1771. Dit bevat geen graanmout nie en is meer soos 'n sider gemaak (met hop!).

Watter bierstyl is pampoenbier?

Pampoenbier kan enige styl wees. Hulle is byna altyd aalwyne, hoewel sommige, soos Terrapin Pumpkinfest, 'n lagers was. Baie is ook draers, stoute en selfs vatbare keiserlike stoute. Sommige brouers, soos Almanak, Jolly Pumpkin en Hi-Wire, maak selfs suur pampoen aal.

Wanneer is pampoenbiere beskikbaar?

Pampoen aal is gewoonlik beskikbaar in Augustus tot Oktober. Anekdoties kon ons einde Augustus nie baie pampoenbiere by ons kruideniers- en bierwinkels vind nie, maar in September begin die rakke oranje word.

Wat is van die beste pampoenbiere?

"Die twee belangrikste dinge vir enige pampoenbier is balans en natuurlike [bestanddele]," sê Daley.

Vyf wat 'n span van VinePair geproe en gehou het, sluit in 10 Barrel Brewing ’s Jamaican Me Pumpkin (10.4% ABV), 'n keiserige pampoenbier van rome wat met rommel verouder is, met note van muurbal en melasse. Coney Island Freaktoberfest (6,2% ABV) is met koffie bederf met Cafe Grumpy-espresso. Elysian Brewing Punkuccino (4,3% ABV) is 'n ligte sjokoladepampoenbier wat gebrou word met Stumptown-koffie, laktose, kaneel en neutmuskaat. Fleur De Lis Brew Works La Gourde (4% ABV) word gebrou met plaaspampoen en speserye en Iron Hill Pumpkin Ale (5.5% ABV) word gebrou met speserye en vanieljeboon.


9 vrae oor pampoenbiere wat u te bang is om te vra

Pampoenbier is 'n raaisel wat oral in die seisoen voorkom.

'Baie mense sê net die term en dink dit is een ding, maar daar is soveel verskillende faktore wat aan die gang is,' het Ryan Daley, meester Cicerone, opvoeder vir die High End en gasheer van die “Thinking Beer ” -video reeks deur Anheuser-Busch, sê. Sulke faktore sluit in die basisbierstyl (amber ale, porter, of imperial stout) die vorm van pampoen wat gebruik word (rou, gebraai, sap, puree, ens.) Wanneer die pampoen tydens die brouproses bygevoeg word en of, wanneer en watter speserye word bygevoeg.

Hou daarvan of haat dit, die seisoenale bierstyl wat soveel "beste" lysies geïnspireer het as wat dit kwaad is, en dink dat stukke hier is om te bly - ten minste vir eers. Om 'n idee te kry van die oes van hierdie jaar, het VinePair tientalle bottels vir ons proepaneel in drie afsonderlike proeë ingedruk. Ons panellede het baie van die opsies van die somer se roséglut gevind dat die meeste opsies nie oorweldigend was nie.

Elke bierliefhebber benodig hierdie Hop Aroma -plakkaat

Hier is ons gids vir die proe van pampoenbiere, saam met vyf om te probeer.

Wat is 'n pampoenbier?

'N Pampoenbier is tradisioneel 'n bier gemaak met pampoen en speserye soos kaneel, neutmuskaat, piment en vanielje. Ten spyte van die pastei-sentriese bestanddele, moet 'n goeie pampoenbier eerder droog wees as soet, as gevolg van die fermenteerbare suikers uit die pampoen. In die moderne tyd het baie pampoenbiere egter 'n draai in die rigting van soet geword en is dit naby om self nagereg te word. Hulle wissel ook in kleur en liggaam, van helder, ligte amber of koperbier tot 'n ondeursigtige, viskeuze keiserlike stout.

Hoe word pampoenbier gemaak?

Soos met baie historiese bierstyle, wissel die metode om pampoenbier te maak. Die pampoen kan die vergelyking op verskillende maniere betree: as pampoenpuree in blokkies gesny en rou gebak word, en van sade, stingels en vel verwyder word, dan as appels gemaal of gedruk om slegs die sap te gebruik. Die pampoen kan óf by die mash met die korrels gevoeg word, waar meer suikers uit die ketel gehaal word, waar die kalebas as deel van die wortel of tydens fermentasie kook, soortgelyk aan droë-hop.

Korrels kan 'n kombinasie van bleek, pilsner, München en karamelmout insluit. Hop sit gewoonlik agterop, met Engelse of Amerikaanse variëteite wat gebruik word vir bitterheid. Die speserye word dikwels in 'n maasak of kaasdoek by die ketel gevoeg en soos tee bedek, anders word dit by die fermentor gevoeg.

Hoe smaak pampoenbier?

Pampoen aal varieer. Die kategorie bevat subtiele, droë en aardse brouerye, sowel as soet en romerige pampoentertbiere, soos Schlafly Pumpkin Ale. Sommige kan lekker en braai, soos Odyssey Beerwerks Fluffy Pumpkin. Baie pampoen-aalwyne is vat-verouderd, en rum-vate verleen die styl van die soet melasse-smaak. Sommige het ekstra bykomstighede, soos koffie. 'N Paar brouers neem selfs pampoenbier na nuwe suurheid en kompleksiteit met wilde giste en bakterieë.

Waarom is mense so lief vir pampoenbier?

Twee dele nostalgie, drie dele Amerikaanse trots, en baie onderdele bemarking. O, en omdat hulle soos tert smaak. Daley meen die 'sensoriese aspek van seisoenale veranderinge' speel 'n rol in die aantrekkingskrag van pampoenbiere.

'As u in die herfsmaande begin raak en die weer afkoel en die blare verander, soek u kos wat 'n bietjie meer hartlik en 'n bietjie meer warm word,' sê Daley en voeg by: 'Jy begin kyk na dieselfde ding met bier. ”

Die tertagtige geure speel egter beslis 'n rol. 'Op 'n baie basiese vlak dink ek dat mense waarskynlik net van sommige van die baie uitgesproke speserye -eienskappe hou,' sê hy.

Wag. Waarom haat mense pampoenbier so baie?

Vir baie pampoen haters is die spesery die probleem. 'Baie pampoenbiere word meestal aangedryf deur die byvoeging van speserye,' sê Daley. 'Die mense wat nie van hulle hou nie, hou nie regtig van sterk gekruide bier nie, en ek sou myself in die laasgenoemde kategorie plaas.

Tog is dit vir ander 'n sielkundige probleem. Die seisoenale kruip is werklik en dit is stresvol. As ons pampoenbiere op die rakke sien terwyl dit nog strandweer is, herinner ons ons daaraan dat die somer eindig, die seisoene verander en dus ons naderende ondergang.

Boonop het die vroeëre kleinhandelaars pampoenbiere op die rakke gesit, hoe gouer brouers hulle moet laat veg vir die rakruimte. Dit beteken dat die meeste pampoenbiere in Julie gereed moet wees om te stuur, wat beteken dat brouers nie juis vars pampoene pluk om dit te brou nie. As sodanig verloor die pampoenbier as 'n seisoenale wese sy betekenis.

Waar kom pampoenbier vandaan?

Volgens “The Oxford Companion to Beer, is ” pumpkin ale 'n Amerikaanse oorspronklike. Die styl het verskyn in die hande van Engelse koloniste in die 18de eeu, wat die nuwe wêreld met kalebasbier versier het.

Pampoene, wat self 'n simbool van die Nuwe Wêreld is, is propvol stysels en suikers wat geskik is vir fermentasie, veral as graan skaars is. Die vroegste bekende resep is gepubliseer deur die American Philosophical Society in 1771. Dit bevat geen graanmout nie en is meer soos 'n sider gemaak (met hop!).

Watter bierstyl is pampoenbier?

Pampoenbier kan enige styl wees. Dit is byna altyd aalwyne, hoewel sommige, soos Terrapin Pumpkinfest, 'n lagers was. Baie is ook draers, stoute en selfs vatbare keiserlike stoute. Sommige brouers, soos Almanak, Jolly Pumpkin en Hi-Wire, maak selfs suur pampoen aal.

Wanneer is pampoenbiere beskikbaar?

Pampoen aal is gewoonlik beskikbaar in Augustus tot Oktober. Anekdoties kon ons einde Augustus nie baie pampoenbiere by ons kruideniers- en bierwinkels vind nie, maar in September begin die rakke oranje word.

Wat is van die beste pampoenbiere?

"Die twee belangrikste dinge vir enige pampoenbier is balans en natuurlike [bestanddele]," sê Daley.

Vyf wat 'n span van VinePair geproe en gehou het, sluit in 10 Barrel Brewing ’s Jamaican Me Pumpkin (10.4% ABV), 'n keiserige pampoenbier van rome wat met rommel verouder is, met note van muurbal en melasse. Coney Island Freaktoberfest (6,2% ABV) is met koffie bederf met Cafe Grumpy-espresso. Elysian Brewing Punkuccino (4,3% ABV) is 'n ligte sjokoladepampoenbier wat gebrou word met Stumptown-koffie, laktose, kaneel en neutmuskaat. Fleur De Lis Brew Works La Gourde (4% ABV) word gebrou met plaaspampoen en speserye en Iron Hill Pumpkin Ale (5.5% ABV) word gebrou met speserye en vanieljeboon.


9 vrae oor pampoenbiere wat u te bang is om te vra

Pampoenbier is 'n raaisel wat oral in die seisoen voorkom.

'Baie mense sê net die term en dink dit is een ding, maar daar is soveel verskillende faktore wat aan die gang is,' het Ryan Daley, meester Cicerone, opvoeder vir die High End en gasheer van die “Thinking Beer ” -video reeks deur Anheuser-Busch, sê. Sulke faktore sluit in die basisbierstyl (amber ale, porter, of imperial stout) die vorm van pampoen wat gebruik word (rou, gebraai, sap, puree, ens.) Wanneer die pampoen tydens die brouproses bygevoeg word en of, wanneer en watter speserye word bygevoeg.

Hou daarvan of haat dit, die seisoenale bierstyl wat soveel "beste" lysies geïnspireer het as wat dit kwaad is, en dink dat stukke hier is om te bly - ten minste vir eers. Om 'n idee te kry van die oes van hierdie jaar, het VinePair tientalle bottels vir ons proepaneel in drie afsonderlike proeë ingedruk. Ons panellede het baie van die opsies van die somer se roséglut gevind dat die meeste opsies nie oorweldigend was nie.

Elke bierliefhebber benodig hierdie Hop Aroma -plakkaat

Hier is ons gids vir die proe van pampoenbiere, saam met vyf om te probeer.

Wat is 'n pampoenbier?

'N Pampoenbier is tradisioneel 'n bier gemaak met pampoen en speserye soos kaneel, neutmuskaat, piment en vanielje. Ondanks die pastei-sentriese bestanddele, moet 'n goeie pampoenbier eerder droog wees as soet, as gevolg van die fermenteerbare suikers uit die pampoen. In die moderne tyd het baie pampoenbiere egter 'n draai in die rigting van soet geword en is dit naby om self nagereg te word. Hulle wissel ook in kleur en liggaam, van helder, ligte amber of koperbier tot 'n ondeursigtige, viskeuze keiserlike stout.

Hoe word pampoenbier gemaak?

Soos met baie historiese bierstyle, wissel die metode om pampoenbier te maak. Die pampoen kan op verskillende maniere in die vergelyking ingeskryf word: as pampoenpuree in rou blokkies gesny en rou gebak word, en van sade, stingels en vel ontneem word, dan as appels gemaal of gedruk word om slegs die sap te gebruik. Die pampoen kan óf by die mash met die korrels gevoeg word, waar meer suikers uit die ketel gehaal word, waar die kalebas as deel van die wortel of tydens fermentasie kook, soortgelyk aan droë-hop.

Korrels kan 'n kombinasie van bleek, pilsner, München en karamelmout insluit. Hop sit gewoonlik agterop, met Engelse of Amerikaanse variëteite wat gebruik word vir bitterheid. Die speserye word dikwels in 'n maasak of kaasdoek by die ketel gevoeg en soos tee gevul, anders word dit by die fermentor gevoeg.

Hoe smaak pampoenbier?

Pampoen aal varieer. Die kategorie bevat subtiele, droë en aardse brouerye, sowel as soet en romerige pampoentertbiere, soos Schlafly Pumpkin Ale. Sommige kan lekker en braai, soos Odyssey Beerwerks Fluffy Pumpkin. Baie pampoen-aalwyne is vat-verouderd, en rum-vate verleen die styl van die soet melasse-smaak. Sommige het ekstra bykomstighede, soos koffie. 'N Paar brouers neem selfs pampoenbier na nuwe suurheid en kompleksiteit met wilde giste en bakterieë.

Waarom is mense so lief vir pampoenbier?

Twee dele nostalgie, drie dele Amerikaanse trots, en baie onderdele bemarking. O, en omdat hulle soos tert smaak. Daley meen die 'sensoriese aspek van seisoenale veranderinge' speel 'n rol in die aantrekkingskrag van pampoenbiere.

'As u in die herfsmaande begin raak en die weer afkoel en die blare verander, soek u kos wat 'n bietjie meer hartlik en 'n bietjie meer warm word,' sê Daley en voeg by: 'Jy begin kyk na dieselfde ding met bier. ”

Die tertagtige geure speel egter beslis 'n rol. 'Op 'n baie basiese vlak dink ek dat mense waarskynlik net van sommige van die baie uitgesproke speserye -eienskappe hou,' sê hy.

Wag. Waarom haat mense so pampoenbier?

Vir baie pampoen haters is die spesery die probleem. 'Baie pampoenbiere word meestal aangedryf deur die byvoeging van speserye,' sê Daley. “The people that don’t like them don’t really like heavily spiced beers, and I would put myself into that latter category.”

Still, for others, it’s a psychological problem. The seasonal creep is real and it is stressful. Seeing pumpkin beers on shelves when it’s still beach weather reminds us that summer is ending, the seasons are changing, and, thus, our impending doom.

Additionally, the earlier retailers put pumpkin beers on shelves, the sooner brewers have to make them to fight for that shelf space. That means most pumpkin beers have to be ready to ship in July, which in turn means brewers aren’t exactly picking fresh pumpkins to brew them. As such, the pumpkin beer as a seasonal being loses its meaning.

Where did pumpkin beer come from?

According to “The Oxford Companion to Beer,” pumpkin ale is an American original. The style emerged at the hands of English colonists in the 18th century, who graced the New World with gourd beer.

Pumpkins, themselves a symbol of the New World, are chock-full of starches and sugars that are prime for fermentation, especially when grain is scarce. The earliest known recipe was published by the American Philosophical Society in 1771. It did not contain any cereal malt and was made more like a cider (with hops!).

What beer style are pumpkin beers?

Pumpkin beers can be any style. They are almost always ales, although some, like Terrapin Pumpkinfest, have been lagers. Many are also porters, stouts, and even barrel-aged imperial stouts. Some brewers, like Almanac, Jolly Pumpkin, and Hi-Wire, even make sour pumpkin ales.

When are pumpkin beers available?

Pumpkin ales are typically available August through October. Anecdotally, in late August we weren’t able to find many pumpkin beers at our go-to grocers and beer stores, but come September, shelves started turning orange.

What are some of the best pumpkin beers?

“The two most important things for any pumpkin beer are going to be balance and natural [ingredients],” Daley says.

Five that a team at VinePair tasted and liked include 10 Barrel Brewing’s Jamaican Me Pumpkin (10.4% ABV), a rum barrel-aged imperial pumpkin beer with notes of squash and molasses. Coney Island Freaktoberfest (6.2% ABV) is coffee-conditioned with Cafe Grumpy espresso. Elysian Brewing Punkuccino (4.3% ABV) is a light-bodied, chocolatey pumpkin ale brewed with Stumptown coffee, lactose, cinnamon, and nutmeg. Fleur De Lis Brew Works La Gourde (4% ABV) is brewed with farm-fresh pumpkin and spices and Iron Hill Pumpkin Ale (5.5% ABV) is brewed with spices and vanilla bean.


9 Questions About Pumpkin Beers You’re Too Afraid to Ask

Pumpkin beer is a seasonally ubiquitous enigma.

“A lot of people just say that term and think it’s one thing, but you have so many different factors going on,” Ryan Daley, Master Cicerone, educator for the High End and host of the “Thinking Beer” video series by Anheuser-Busch, says. Such factors include the base beer style (amber ale, porter, or imperial stout) the form of pumpkin being used (raw, roasted, juice, puree, etc.) when the pumpkin is added during the brewing process and whether, when, and what spices are added.

Love it or hate it, the seasonal beer style that’s inspired as many “best of” listicles as it has angry think pieces is here to stay — at least for now. To get a feel for this year’s crop, VinePair popped dozens of bottles for our tasting panel across three separate tastings. Much in the way of summer’s rosé glut, our panelists found a majority of the options underwhelming.

Every Beer Lover Needs This Hop Aroma Poster

Here’s our guide to tasting pumpkin beers, along with five to try.

What is a pumpkin beer?

A pumpkin beer is traditionally an ale made with pumpkin and spices such as cinnamon, nutmeg, allspice, and vanilla. Despite the pie-centric ingredients, a good pumpkin beer should finish dry rather than sweet, due to the fermentable sugars from the pumpkin. However, in modern times, many pumpkin beers have taken a turn toward sweetness and are close to becoming dessert themselves. They also range in color and body, from a clear, light amber or copper ale to an opaque, viscous imperial stout.

How is pumpkin beer made?

As with many historical beer styles, pumpkin beer-making methods vary. The pumpkin can enter the equation in different ways: as pumpkin puree cubed and macerated raw baked, and stripped of seeds, stems, and skin, then macerated or pressed like apples to use only the juice. The pumpkin can either be added to the mash with the grains, where more sugars will be extracted to the kettle, where the gourd will boil as part of the wort or during fermentation, akin to dry-hopping.

Grains can include a combination of pale, pilsner, Munich, and caramel malts. Hops typically take a back seat, with English or American varietals used for bittering. The spices are often added to the kettle in a mesh bag or cheesecloth and steeped like tea otherwise, they’re added to the fermenter.

What does pumpkin beer taste like?

Pumpkin ales vary. The category includes subtle, dry, and earthy brews, as well as sweet and creamy pumpkin pie beers, like Schlafly Pumpkin Ale. Some can be toasty and roasty, like Odyssey Beerwerks Fluffy Pumpkin. Many pumpkin ales are barrel-aged, and rum barrels lend to the style’s sweet molasses flavors. Some have additional adjuncts, like coffee. A few brewers even take pumpkin beer to puckering new heights of acidity and complexity with wild yeasts and bacteria.

Why do people love pumpkin beer so much?

Two parts nostalgia, three parts American pride, and a lot of parts marketing. Oh, and because they taste like pie. Daley thinks the “sensory aspect of the seasonal changes” plays a part in pumpkin beers’ appeal.

“As you start to get into the fall months, and the weather starts to cool down and the leaves are changing, you start looking for foods that are a little more hearty and a little bit more warming,” Daley says, adding, “You start looking out for the same thing with beer.”

Those pie-like flavors definitely play a part, though. “At a very basic level, I think people probably just like some of those very pronounced spice characteristics,” he says.

Wait. Why do people hate pumpkin beer so much?

For many pumpkin haters, the spice is the problem. “A lot of pumpkin beers are mostly going to be driven by the spice addition,” Daley says. “The people that don’t like them don’t really like heavily spiced beers, and I would put myself into that latter category.”

Still, for others, it’s a psychological problem. The seasonal creep is real and it is stressful. Seeing pumpkin beers on shelves when it’s still beach weather reminds us that summer is ending, the seasons are changing, and, thus, our impending doom.

Additionally, the earlier retailers put pumpkin beers on shelves, the sooner brewers have to make them to fight for that shelf space. That means most pumpkin beers have to be ready to ship in July, which in turn means brewers aren’t exactly picking fresh pumpkins to brew them. As such, the pumpkin beer as a seasonal being loses its meaning.

Where did pumpkin beer come from?

According to “The Oxford Companion to Beer,” pumpkin ale is an American original. The style emerged at the hands of English colonists in the 18th century, who graced the New World with gourd beer.

Pumpkins, themselves a symbol of the New World, are chock-full of starches and sugars that are prime for fermentation, especially when grain is scarce. The earliest known recipe was published by the American Philosophical Society in 1771. It did not contain any cereal malt and was made more like a cider (with hops!).

What beer style are pumpkin beers?

Pumpkin beers can be any style. They are almost always ales, although some, like Terrapin Pumpkinfest, have been lagers. Many are also porters, stouts, and even barrel-aged imperial stouts. Some brewers, like Almanac, Jolly Pumpkin, and Hi-Wire, even make sour pumpkin ales.

When are pumpkin beers available?

Pumpkin ales are typically available August through October. Anecdotally, in late August we weren’t able to find many pumpkin beers at our go-to grocers and beer stores, but come September, shelves started turning orange.

What are some of the best pumpkin beers?

“The two most important things for any pumpkin beer are going to be balance and natural [ingredients],” Daley says.

Five that a team at VinePair tasted and liked include 10 Barrel Brewing’s Jamaican Me Pumpkin (10.4% ABV), a rum barrel-aged imperial pumpkin beer with notes of squash and molasses. Coney Island Freaktoberfest (6.2% ABV) is coffee-conditioned with Cafe Grumpy espresso. Elysian Brewing Punkuccino (4.3% ABV) is a light-bodied, chocolatey pumpkin ale brewed with Stumptown coffee, lactose, cinnamon, and nutmeg. Fleur De Lis Brew Works La Gourde (4% ABV) is brewed with farm-fresh pumpkin and spices and Iron Hill Pumpkin Ale (5.5% ABV) is brewed with spices and vanilla bean.


9 Questions About Pumpkin Beers You’re Too Afraid to Ask

Pumpkin beer is a seasonally ubiquitous enigma.

“A lot of people just say that term and think it’s one thing, but you have so many different factors going on,” Ryan Daley, Master Cicerone, educator for the High End and host of the “Thinking Beer” video series by Anheuser-Busch, says. Such factors include the base beer style (amber ale, porter, or imperial stout) the form of pumpkin being used (raw, roasted, juice, puree, etc.) when the pumpkin is added during the brewing process and whether, when, and what spices are added.

Love it or hate it, the seasonal beer style that’s inspired as many “best of” listicles as it has angry think pieces is here to stay — at least for now. To get a feel for this year’s crop, VinePair popped dozens of bottles for our tasting panel across three separate tastings. Much in the way of summer’s rosé glut, our panelists found a majority of the options underwhelming.

Every Beer Lover Needs This Hop Aroma Poster

Here’s our guide to tasting pumpkin beers, along with five to try.

What is a pumpkin beer?

A pumpkin beer is traditionally an ale made with pumpkin and spices such as cinnamon, nutmeg, allspice, and vanilla. Despite the pie-centric ingredients, a good pumpkin beer should finish dry rather than sweet, due to the fermentable sugars from the pumpkin. However, in modern times, many pumpkin beers have taken a turn toward sweetness and are close to becoming dessert themselves. They also range in color and body, from a clear, light amber or copper ale to an opaque, viscous imperial stout.

How is pumpkin beer made?

As with many historical beer styles, pumpkin beer-making methods vary. The pumpkin can enter the equation in different ways: as pumpkin puree cubed and macerated raw baked, and stripped of seeds, stems, and skin, then macerated or pressed like apples to use only the juice. The pumpkin can either be added to the mash with the grains, where more sugars will be extracted to the kettle, where the gourd will boil as part of the wort or during fermentation, akin to dry-hopping.

Grains can include a combination of pale, pilsner, Munich, and caramel malts. Hops typically take a back seat, with English or American varietals used for bittering. The spices are often added to the kettle in a mesh bag or cheesecloth and steeped like tea otherwise, they’re added to the fermenter.

What does pumpkin beer taste like?

Pumpkin ales vary. The category includes subtle, dry, and earthy brews, as well as sweet and creamy pumpkin pie beers, like Schlafly Pumpkin Ale. Some can be toasty and roasty, like Odyssey Beerwerks Fluffy Pumpkin. Many pumpkin ales are barrel-aged, and rum barrels lend to the style’s sweet molasses flavors. Some have additional adjuncts, like coffee. A few brewers even take pumpkin beer to puckering new heights of acidity and complexity with wild yeasts and bacteria.

Why do people love pumpkin beer so much?

Two parts nostalgia, three parts American pride, and a lot of parts marketing. Oh, and because they taste like pie. Daley thinks the “sensory aspect of the seasonal changes” plays a part in pumpkin beers’ appeal.

“As you start to get into the fall months, and the weather starts to cool down and the leaves are changing, you start looking for foods that are a little more hearty and a little bit more warming,” Daley says, adding, “You start looking out for the same thing with beer.”

Those pie-like flavors definitely play a part, though. “At a very basic level, I think people probably just like some of those very pronounced spice characteristics,” he says.

Wait. Why do people hate pumpkin beer so much?

For many pumpkin haters, the spice is the problem. “A lot of pumpkin beers are mostly going to be driven by the spice addition,” Daley says. “The people that don’t like them don’t really like heavily spiced beers, and I would put myself into that latter category.”

Still, for others, it’s a psychological problem. The seasonal creep is real and it is stressful. Seeing pumpkin beers on shelves when it’s still beach weather reminds us that summer is ending, the seasons are changing, and, thus, our impending doom.

Additionally, the earlier retailers put pumpkin beers on shelves, the sooner brewers have to make them to fight for that shelf space. That means most pumpkin beers have to be ready to ship in July, which in turn means brewers aren’t exactly picking fresh pumpkins to brew them. As such, the pumpkin beer as a seasonal being loses its meaning.

Where did pumpkin beer come from?

According to “The Oxford Companion to Beer,” pumpkin ale is an American original. The style emerged at the hands of English colonists in the 18th century, who graced the New World with gourd beer.

Pumpkins, themselves a symbol of the New World, are chock-full of starches and sugars that are prime for fermentation, especially when grain is scarce. The earliest known recipe was published by the American Philosophical Society in 1771. It did not contain any cereal malt and was made more like a cider (with hops!).

What beer style are pumpkin beers?

Pumpkin beers can be any style. They are almost always ales, although some, like Terrapin Pumpkinfest, have been lagers. Many are also porters, stouts, and even barrel-aged imperial stouts. Some brewers, like Almanac, Jolly Pumpkin, and Hi-Wire, even make sour pumpkin ales.

When are pumpkin beers available?

Pumpkin ales are typically available August through October. Anecdotally, in late August we weren’t able to find many pumpkin beers at our go-to grocers and beer stores, but come September, shelves started turning orange.

What are some of the best pumpkin beers?

“The two most important things for any pumpkin beer are going to be balance and natural [ingredients],” Daley says.

Five that a team at VinePair tasted and liked include 10 Barrel Brewing’s Jamaican Me Pumpkin (10.4% ABV), a rum barrel-aged imperial pumpkin beer with notes of squash and molasses. Coney Island Freaktoberfest (6.2% ABV) is coffee-conditioned with Cafe Grumpy espresso. Elysian Brewing Punkuccino (4.3% ABV) is a light-bodied, chocolatey pumpkin ale brewed with Stumptown coffee, lactose, cinnamon, and nutmeg. Fleur De Lis Brew Works La Gourde (4% ABV) is brewed with farm-fresh pumpkin and spices and Iron Hill Pumpkin Ale (5.5% ABV) is brewed with spices and vanilla bean.


9 Questions About Pumpkin Beers You’re Too Afraid to Ask

Pumpkin beer is a seasonally ubiquitous enigma.

“A lot of people just say that term and think it’s one thing, but you have so many different factors going on,” Ryan Daley, Master Cicerone, educator for the High End and host of the “Thinking Beer” video series by Anheuser-Busch, says. Such factors include the base beer style (amber ale, porter, or imperial stout) the form of pumpkin being used (raw, roasted, juice, puree, etc.) when the pumpkin is added during the brewing process and whether, when, and what spices are added.

Love it or hate it, the seasonal beer style that’s inspired as many “best of” listicles as it has angry think pieces is here to stay — at least for now. To get a feel for this year’s crop, VinePair popped dozens of bottles for our tasting panel across three separate tastings. Much in the way of summer’s rosé glut, our panelists found a majority of the options underwhelming.

Every Beer Lover Needs This Hop Aroma Poster

Here’s our guide to tasting pumpkin beers, along with five to try.

What is a pumpkin beer?

A pumpkin beer is traditionally an ale made with pumpkin and spices such as cinnamon, nutmeg, allspice, and vanilla. Despite the pie-centric ingredients, a good pumpkin beer should finish dry rather than sweet, due to the fermentable sugars from the pumpkin. However, in modern times, many pumpkin beers have taken a turn toward sweetness and are close to becoming dessert themselves. They also range in color and body, from a clear, light amber or copper ale to an opaque, viscous imperial stout.

How is pumpkin beer made?

As with many historical beer styles, pumpkin beer-making methods vary. The pumpkin can enter the equation in different ways: as pumpkin puree cubed and macerated raw baked, and stripped of seeds, stems, and skin, then macerated or pressed like apples to use only the juice. The pumpkin can either be added to the mash with the grains, where more sugars will be extracted to the kettle, where the gourd will boil as part of the wort or during fermentation, akin to dry-hopping.

Grains can include a combination of pale, pilsner, Munich, and caramel malts. Hops typically take a back seat, with English or American varietals used for bittering. The spices are often added to the kettle in a mesh bag or cheesecloth and steeped like tea otherwise, they’re added to the fermenter.

What does pumpkin beer taste like?

Pumpkin ales vary. The category includes subtle, dry, and earthy brews, as well as sweet and creamy pumpkin pie beers, like Schlafly Pumpkin Ale. Some can be toasty and roasty, like Odyssey Beerwerks Fluffy Pumpkin. Many pumpkin ales are barrel-aged, and rum barrels lend to the style’s sweet molasses flavors. Some have additional adjuncts, like coffee. A few brewers even take pumpkin beer to puckering new heights of acidity and complexity with wild yeasts and bacteria.

Why do people love pumpkin beer so much?

Two parts nostalgia, three parts American pride, and a lot of parts marketing. Oh, and because they taste like pie. Daley thinks the “sensory aspect of the seasonal changes” plays a part in pumpkin beers’ appeal.

“As you start to get into the fall months, and the weather starts to cool down and the leaves are changing, you start looking for foods that are a little more hearty and a little bit more warming,” Daley says, adding, “You start looking out for the same thing with beer.”

Those pie-like flavors definitely play a part, though. “At a very basic level, I think people probably just like some of those very pronounced spice characteristics,” he says.

Wait. Why do people hate pumpkin beer so much?

For many pumpkin haters, the spice is the problem. “A lot of pumpkin beers are mostly going to be driven by the spice addition,” Daley says. “The people that don’t like them don’t really like heavily spiced beers, and I would put myself into that latter category.”

Still, for others, it’s a psychological problem. The seasonal creep is real and it is stressful. Seeing pumpkin beers on shelves when it’s still beach weather reminds us that summer is ending, the seasons are changing, and, thus, our impending doom.

Additionally, the earlier retailers put pumpkin beers on shelves, the sooner brewers have to make them to fight for that shelf space. That means most pumpkin beers have to be ready to ship in July, which in turn means brewers aren’t exactly picking fresh pumpkins to brew them. As such, the pumpkin beer as a seasonal being loses its meaning.

Where did pumpkin beer come from?

According to “The Oxford Companion to Beer,” pumpkin ale is an American original. The style emerged at the hands of English colonists in the 18th century, who graced the New World with gourd beer.

Pumpkins, themselves a symbol of the New World, are chock-full of starches and sugars that are prime for fermentation, especially when grain is scarce. The earliest known recipe was published by the American Philosophical Society in 1771. It did not contain any cereal malt and was made more like a cider (with hops!).

What beer style are pumpkin beers?

Pumpkin beers can be any style. They are almost always ales, although some, like Terrapin Pumpkinfest, have been lagers. Many are also porters, stouts, and even barrel-aged imperial stouts. Some brewers, like Almanac, Jolly Pumpkin, and Hi-Wire, even make sour pumpkin ales.

When are pumpkin beers available?

Pumpkin ales are typically available August through October. Anecdotally, in late August we weren’t able to find many pumpkin beers at our go-to grocers and beer stores, but come September, shelves started turning orange.

What are some of the best pumpkin beers?

“The two most important things for any pumpkin beer are going to be balance and natural [ingredients],” Daley says.

Five that a team at VinePair tasted and liked include 10 Barrel Brewing’s Jamaican Me Pumpkin (10.4% ABV), a rum barrel-aged imperial pumpkin beer with notes of squash and molasses. Coney Island Freaktoberfest (6.2% ABV) is coffee-conditioned with Cafe Grumpy espresso. Elysian Brewing Punkuccino (4.3% ABV) is a light-bodied, chocolatey pumpkin ale brewed with Stumptown coffee, lactose, cinnamon, and nutmeg. Fleur De Lis Brew Works La Gourde (4% ABV) is brewed with farm-fresh pumpkin and spices and Iron Hill Pumpkin Ale (5.5% ABV) is brewed with spices and vanilla bean.


9 Questions About Pumpkin Beers You’re Too Afraid to Ask

Pumpkin beer is a seasonally ubiquitous enigma.

“A lot of people just say that term and think it’s one thing, but you have so many different factors going on,” Ryan Daley, Master Cicerone, educator for the High End and host of the “Thinking Beer” video series by Anheuser-Busch, says. Such factors include the base beer style (amber ale, porter, or imperial stout) the form of pumpkin being used (raw, roasted, juice, puree, etc.) when the pumpkin is added during the brewing process and whether, when, and what spices are added.

Love it or hate it, the seasonal beer style that’s inspired as many “best of” listicles as it has angry think pieces is here to stay — at least for now. To get a feel for this year’s crop, VinePair popped dozens of bottles for our tasting panel across three separate tastings. Much in the way of summer’s rosé glut, our panelists found a majority of the options underwhelming.

Every Beer Lover Needs This Hop Aroma Poster

Here’s our guide to tasting pumpkin beers, along with five to try.

What is a pumpkin beer?

A pumpkin beer is traditionally an ale made with pumpkin and spices such as cinnamon, nutmeg, allspice, and vanilla. Despite the pie-centric ingredients, a good pumpkin beer should finish dry rather than sweet, due to the fermentable sugars from the pumpkin. However, in modern times, many pumpkin beers have taken a turn toward sweetness and are close to becoming dessert themselves. They also range in color and body, from a clear, light amber or copper ale to an opaque, viscous imperial stout.

How is pumpkin beer made?

As with many historical beer styles, pumpkin beer-making methods vary. The pumpkin can enter the equation in different ways: as pumpkin puree cubed and macerated raw baked, and stripped of seeds, stems, and skin, then macerated or pressed like apples to use only the juice. The pumpkin can either be added to the mash with the grains, where more sugars will be extracted to the kettle, where the gourd will boil as part of the wort or during fermentation, akin to dry-hopping.

Grains can include a combination of pale, pilsner, Munich, and caramel malts. Hops typically take a back seat, with English or American varietals used for bittering. The spices are often added to the kettle in a mesh bag or cheesecloth and steeped like tea otherwise, they’re added to the fermenter.

What does pumpkin beer taste like?

Pumpkin ales vary. The category includes subtle, dry, and earthy brews, as well as sweet and creamy pumpkin pie beers, like Schlafly Pumpkin Ale. Some can be toasty and roasty, like Odyssey Beerwerks Fluffy Pumpkin. Many pumpkin ales are barrel-aged, and rum barrels lend to the style’s sweet molasses flavors. Some have additional adjuncts, like coffee. A few brewers even take pumpkin beer to puckering new heights of acidity and complexity with wild yeasts and bacteria.

Why do people love pumpkin beer so much?

Two parts nostalgia, three parts American pride, and a lot of parts marketing. Oh, and because they taste like pie. Daley thinks the “sensory aspect of the seasonal changes” plays a part in pumpkin beers’ appeal.

“As you start to get into the fall months, and the weather starts to cool down and the leaves are changing, you start looking for foods that are a little more hearty and a little bit more warming,” Daley says, adding, “You start looking out for the same thing with beer.”

Those pie-like flavors definitely play a part, though. “At a very basic level, I think people probably just like some of those very pronounced spice characteristics,” he says.

Wait. Why do people hate pumpkin beer so much?

For many pumpkin haters, the spice is the problem. “A lot of pumpkin beers are mostly going to be driven by the spice addition,” Daley says. “The people that don’t like them don’t really like heavily spiced beers, and I would put myself into that latter category.”

Still, for others, it’s a psychological problem. The seasonal creep is real and it is stressful. Seeing pumpkin beers on shelves when it’s still beach weather reminds us that summer is ending, the seasons are changing, and, thus, our impending doom.

Additionally, the earlier retailers put pumpkin beers on shelves, the sooner brewers have to make them to fight for that shelf space. That means most pumpkin beers have to be ready to ship in July, which in turn means brewers aren’t exactly picking fresh pumpkins to brew them. As such, the pumpkin beer as a seasonal being loses its meaning.

Where did pumpkin beer come from?

According to “The Oxford Companion to Beer,” pumpkin ale is an American original. The style emerged at the hands of English colonists in the 18th century, who graced the New World with gourd beer.

Pumpkins, themselves a symbol of the New World, are chock-full of starches and sugars that are prime for fermentation, especially when grain is scarce. The earliest known recipe was published by the American Philosophical Society in 1771. It did not contain any cereal malt and was made more like a cider (with hops!).

What beer style are pumpkin beers?

Pumpkin beers can be any style. They are almost always ales, although some, like Terrapin Pumpkinfest, have been lagers. Many are also porters, stouts, and even barrel-aged imperial stouts. Some brewers, like Almanac, Jolly Pumpkin, and Hi-Wire, even make sour pumpkin ales.

When are pumpkin beers available?

Pumpkin ales are typically available August through October. Anecdotally, in late August we weren’t able to find many pumpkin beers at our go-to grocers and beer stores, but come September, shelves started turning orange.

What are some of the best pumpkin beers?

“The two most important things for any pumpkin beer are going to be balance and natural [ingredients],” Daley says.

Five that a team at VinePair tasted and liked include 10 Barrel Brewing’s Jamaican Me Pumpkin (10.4% ABV), a rum barrel-aged imperial pumpkin beer with notes of squash and molasses. Coney Island Freaktoberfest (6.2% ABV) is coffee-conditioned with Cafe Grumpy espresso. Elysian Brewing Punkuccino (4.3% ABV) is a light-bodied, chocolatey pumpkin ale brewed with Stumptown coffee, lactose, cinnamon, and nutmeg. Fleur De Lis Brew Works La Gourde (4% ABV) is brewed with farm-fresh pumpkin and spices and Iron Hill Pumpkin Ale (5.5% ABV) is brewed with spices and vanilla bean.


9 Questions About Pumpkin Beers You’re Too Afraid to Ask

Pumpkin beer is a seasonally ubiquitous enigma.

“A lot of people just say that term and think it’s one thing, but you have so many different factors going on,” Ryan Daley, Master Cicerone, educator for the High End and host of the “Thinking Beer” video series by Anheuser-Busch, says. Such factors include the base beer style (amber ale, porter, or imperial stout) the form of pumpkin being used (raw, roasted, juice, puree, etc.) when the pumpkin is added during the brewing process and whether, when, and what spices are added.

Love it or hate it, the seasonal beer style that’s inspired as many “best of” listicles as it has angry think pieces is here to stay — at least for now. To get a feel for this year’s crop, VinePair popped dozens of bottles for our tasting panel across three separate tastings. Much in the way of summer’s rosé glut, our panelists found a majority of the options underwhelming.

Every Beer Lover Needs This Hop Aroma Poster

Here’s our guide to tasting pumpkin beers, along with five to try.

What is a pumpkin beer?

A pumpkin beer is traditionally an ale made with pumpkin and spices such as cinnamon, nutmeg, allspice, and vanilla. Despite the pie-centric ingredients, a good pumpkin beer should finish dry rather than sweet, due to the fermentable sugars from the pumpkin. However, in modern times, many pumpkin beers have taken a turn toward sweetness and are close to becoming dessert themselves. They also range in color and body, from a clear, light amber or copper ale to an opaque, viscous imperial stout.

How is pumpkin beer made?

As with many historical beer styles, pumpkin beer-making methods vary. The pumpkin can enter the equation in different ways: as pumpkin puree cubed and macerated raw baked, and stripped of seeds, stems, and skin, then macerated or pressed like apples to use only the juice. The pumpkin can either be added to the mash with the grains, where more sugars will be extracted to the kettle, where the gourd will boil as part of the wort or during fermentation, akin to dry-hopping.

Grains can include a combination of pale, pilsner, Munich, and caramel malts. Hops typically take a back seat, with English or American varietals used for bittering. The spices are often added to the kettle in a mesh bag or cheesecloth and steeped like tea otherwise, they’re added to the fermenter.

What does pumpkin beer taste like?

Pumpkin ales vary. The category includes subtle, dry, and earthy brews, as well as sweet and creamy pumpkin pie beers, like Schlafly Pumpkin Ale. Some can be toasty and roasty, like Odyssey Beerwerks Fluffy Pumpkin. Many pumpkin ales are barrel-aged, and rum barrels lend to the style’s sweet molasses flavors. Some have additional adjuncts, like coffee. A few brewers even take pumpkin beer to puckering new heights of acidity and complexity with wild yeasts and bacteria.

Why do people love pumpkin beer so much?

Two parts nostalgia, three parts American pride, and a lot of parts marketing. Oh, and because they taste like pie. Daley thinks the “sensory aspect of the seasonal changes” plays a part in pumpkin beers’ appeal.

“As you start to get into the fall months, and the weather starts to cool down and the leaves are changing, you start looking for foods that are a little more hearty and a little bit more warming,” Daley says, adding, “You start looking out for the same thing with beer.”

Those pie-like flavors definitely play a part, though. “At a very basic level, I think people probably just like some of those very pronounced spice characteristics,” he says.

Wait. Why do people hate pumpkin beer so much?

For many pumpkin haters, the spice is the problem. “A lot of pumpkin beers are mostly going to be driven by the spice addition,” Daley says. “The people that don’t like them don’t really like heavily spiced beers, and I would put myself into that latter category.”

Still, for others, it’s a psychological problem. The seasonal creep is real and it is stressful. Seeing pumpkin beers on shelves when it’s still beach weather reminds us that summer is ending, the seasons are changing, and, thus, our impending doom.

Additionally, the earlier retailers put pumpkin beers on shelves, the sooner brewers have to make them to fight for that shelf space. That means most pumpkin beers have to be ready to ship in July, which in turn means brewers aren’t exactly picking fresh pumpkins to brew them. As such, the pumpkin beer as a seasonal being loses its meaning.

Where did pumpkin beer come from?

According to “The Oxford Companion to Beer,” pumpkin ale is an American original. The style emerged at the hands of English colonists in the 18th century, who graced the New World with gourd beer.

Pumpkins, themselves a symbol of the New World, are chock-full of starches and sugars that are prime for fermentation, especially when grain is scarce. The earliest known recipe was published by the American Philosophical Society in 1771. It did not contain any cereal malt and was made more like a cider (with hops!).

What beer style are pumpkin beers?

Pumpkin beers can be any style. They are almost always ales, although some, like Terrapin Pumpkinfest, have been lagers. Many are also porters, stouts, and even barrel-aged imperial stouts. Some brewers, like Almanac, Jolly Pumpkin, and Hi-Wire, even make sour pumpkin ales.

When are pumpkin beers available?

Pumpkin ales are typically available August through October. Anecdotally, in late August we weren’t able to find many pumpkin beers at our go-to grocers and beer stores, but come September, shelves started turning orange.

What are some of the best pumpkin beers?

“The two most important things for any pumpkin beer are going to be balance and natural [ingredients],” Daley says.

Five that a team at VinePair tasted and liked include 10 Barrel Brewing’s Jamaican Me Pumpkin (10.4% ABV), a rum barrel-aged imperial pumpkin beer with notes of squash and molasses. Coney Island Freaktoberfest (6.2% ABV) is coffee-conditioned with Cafe Grumpy espresso. Elysian Brewing Punkuccino (4.3% ABV) is a light-bodied, chocolatey pumpkin ale brewed with Stumptown coffee, lactose, cinnamon, and nutmeg. Fleur De Lis Brew Works La Gourde (4% ABV) is brewed with farm-fresh pumpkin and spices and Iron Hill Pumpkin Ale (5.5% ABV) is brewed with spices and vanilla bean.



Kommentaar:

  1. Jerard

    Nie dit werd nie.

  2. Goshura

    Ek vra om verskoning, maar na my mening is jy verkeerd. Skryf vir my in PM.

  3. Antton

    Quite frankly, you are absolutely right.

  4. Oswy

    Sou jy dit vertel - 'n growwe flater.



Skryf 'n boodskap