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There was a time when pumpkin beers were greeted with the same kind of anticipation that some New England IPAs are now experiencing…But you’d be kicked out a bottle-share for bringing one today.

Still adventurous breweries continue to rethink them. And here are five pumpkin beers that might interest even the most jaded beer geek.

New Belgium Voodoo Ranger Atomic Pumpkin

Leave it to New Belgium’s edgy Voodoo Ranger line to spice up the Pumpkin Beer genre. Brewed with spicy habaneros and ultra hot Saigon cinnamon, Voodoo Ranger Atomic Pumpkin is an enthusiastic reinterpretation of the beer style.

And when a brewery champions a beer’s “spicy warming mouthfeel, that builds in the back of the throat” as well as its “lingering astringency” you know this isn’t your parent’s pumpkin ale.

Coney Island Freaktoberfest

Although being described as a “dark and thrilling celebration of the unconventional,” might be a bit of a reach, Coney Island does just enough right, to keep this pumpkin ale interesting…

Coffee-infused, but never overpowered, Coney Island’s 6.2% ABV Pumpkin Ale is an eye-opening reminder that restraint and deft balance can redeem even the most overplayed of beer styles.

Breckenridge Nitro Pumpkin Spice Latte Stout

Breckenridge Brewery combines fresh pumpkin with cold-pressed coffee and jacks things with nitrogen for of the season’s more inventive gourdian directions.

Complimented with subtle vanilla, cinnamon, nutmeg, and clove spices, Breckenridge Nitro Pumpkin Spice Latte Stout’s approachable character and velvety mouthfeel ultimately won us over…And it might sneak up on you as well.

Rogue Pumpkin Patch Ale

While Rogue’s multi award-winning seasonal might be too traditional for some hardcore pumpkin beer haters, its terroir is defining.

Every pumpkin used in Rogue Pumpkin Patch Ale was grown at Rogue Farms in Independence, Oregon and shuttled fresh to the company’s brewery in Newport….You can’t get much more in-house than that…just sayin.’

Allagash Ghoulship

Allagash Brewing’s tart seasonal offering is about as artisan as pumpkin beers get.

Brewed with fresh, local pumpkins, molasses, and raw pumpkin seeds and soured with wild microflora from the chill Maine air, the beer then ferments in a stainless tank on Allagash house yeast before heading into oak barrels, where it sits in waiting for up to three years.

The finished product is a blend of one-, two-, and three-year-old beer. At first sip, the caramelized malt and a mild acidity balance out this light golden beer’s dry and tart finish.

And unlike so many pumpkin beers Allagash Ghoulship won’t get you thrown out of your next bottle-share hang.

Want more on Pumpkin Beers?  There’s this…


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