Rogue Farms had a bountiful pumpkin harvest this year. Some of those pumpkins are used in Rogue Pumpkin Patch Ale. With the excess pumpkins, Rogue frozen the gourds whole, and is creating Pumpkin Savior Ale.
Rogue Pumpkin Savior Ale is a witbier, brewed with fifteen ingredients, including cinnamon, ginger, nutmeg, vanilla beans, and cloves.
Created with pumpkins grown at rogue farms in Independence, Oregon. This year we had an abundant harvest that left us with extra pumpkins after we brewer pumpkin patch ale. So rather than let our precious pumpkins rot in the field we decided to save them by freezing them whole and brewing a spring pumpkin wit.
Rogue Pumpkin Savior Ale will be available of 750ml bottles in Spring, 2015.
Style: WItbier (w/ Pumpkin, Cinnamon, Nutmeg, Vanilla, Ginger, Cloves)
Availability: 750ml bottles
Arrival: Spring, 2015
Mothers Brewing (Springfield, MO) Squashed Chocolate Pumpkin Porter is back for a second year. What started as an experiment (Thing 1 & Thing 2 Series) prompted Mother’s to promote the beer to seasonal. Another boozy round cometh.
Mother’s Squashed Chocolate Pumpkin Porter is brewed with cocoa nibs, pumpkin pie spices, locally grown butternut squash and pumpkins and aged in rum barrels.
“Pumpkin beers are one of our favorites styles and we knew we wanted to add another one to our lineup,” said Jeff Schrag, Founder. “Squashed is complex and yet extremely balanced. The flavor really compliments the weather as we move further into the fall season and people enjoy outdoor fall activities like bonfires, barbeques, and camping. We’re excited to get this beer out into the market again for our fans to enjoy.”
Squashed Chocolate Pumpkin Porter is available in 22oz bottles and draft.
7.4% ABV, 28 IBUs
Today is Halloween. A perfect day for a beer like this to surface.
Southern Tier Pumking, a polarizing beer, and one of the most popular pumpkin beers in the United States, may have a barrel aged companion in the future – Rum Barrel Aged Pumking.
Label indicates 22oz bottle packaging like the regular addition of Pumking.
Beer Street Journal has reached out to the brewery for more info.
Note: This is a “sneak peek.” Details, release date, or release at all, are subject to change at anytime by the brewery.
Vintage 2013 of Duclaw Brewing’s Pumpkin Retribution drops on Halloween.
The base is the 11.5% ABV imperial stout aged in bourbon. It has been sitting in oak barrels flavored with pumpkin spice for six months, adding flavors of vanilla, cinnamon, nutmeg, ginger, and caramelized sugar.
Bourbon Barrel-aged Imperial Stout with rich aromas of espresso and dark chocolate, and smooth roasted malt flavor, aged for 6 months in charred oak bourbon barrels with pumpkin spice to add the natural vanilla and caramelized sugar flavors of the wood, and the cinnamon, nutmeg, and ginger essence of the spice to the beer.
On tap at Duclaw’s various locations on October 31st.
Allagash Brewing’s (Portland, ME) spontaneously fermented pumpkin beer – Ghoulschip, goes on sale again for 2014 on Saturday October 26th.
Ghoulschip is a pumpkin beer brewed with pumpkin and toasted pumpkin seeds, and cooled overnight in the brewery’s Coolship. The beer was transferred to oak barrels with Allagash house yeast.
Allagash Ghoulschip will be available at 9 am at the brewery in Portland, Maine. 2 bottle limit.
Wicked Weed Brewing Co (Asheville, NC) just shipped an new offering – Jack O’ Hammered Pumpkin Ale, just in time for Halloween.
Jack O’ Hammered is of course a pumpkin ale, brewed with roasted cocoa nibs, and finishes with heat from serrano, ancho, and habanero peppers. It’s no secret the brewery dotes a little on this one.
Below are some pictures from the cocoa nib roasted at the brewery in Asheville.
Wicked Weed Jack O’ Hammered is available in North Carolina distribution on draft, alongside Briars & Brett Farmhouse Ale.
Style: Pumpkin Ale (w/ Cocoa NIbs, Chili Peppers)
Availability: 500ml bottles
Arrival: Late October, 2014
Firestone Walker’s Barrelworks will release El Gourdo in November, 2013. The beer got its start last year, when a local pumpkin patch ask the brewery to take in orphaned Cinderella pumpkins.
The pumpkins were fire roasted with bay leaf and walnuts, in an oven fueled by brandy and white oak staves. 500 pounds of the roasted pumpkins were added to the base beer blend to ferment and oak age for nearly a year.
…The resulting beer is subtle yet firm. Roasting releases naturally sweet spicy pumpkin, brown sugar, and nutty flavors and aromas, which mingle nicely with an earthy funk, toasted oak and assertive acidity.
5.8% ABV, 5 IBUs
The blending components below…
012 Lil Mikkel Saison 66% 24 months French & American Oak
2013 Agrestic Ale American Wild Red 33% 12 months French & American Oak