Big Boss Harvest Time Pumpkin Ale is available for the first time in cans; incidentally the brewery’s first canned offering ever.
Like so many American craft breweries across the United States, glass is dying. Can demand continues to grow. Raleigh’s Big Boss Brewing is ready to make a jump to aluminum this fall, not with their IPA, but with a seasonal.
Big Boss Harvest Time Pumpkin Ale is brewed with fresh pumpkin and a secret blend of spices (no, this isn’t a fried chicken recipe). The brewery touts this release as a beer “that still tastes like beer”. After 10 years this release is still one of Big Boss Brewing’s most requested seasonal releases.
Big Boss Harvest Time is available in 16-ounce cans and draft while supplies
Style: Pumpkin Beer
Availability: 16oz Cans, Draft. Seasonal Release.
Debut: Late September 2018
One of the biggest pumpkin beers out there, Avery Rumpkin has returned again ahead of fall 2018.
“A pumpkin pie soaked in rum.” That was the general idea when creating the Avery Rumpkin recipe. Besides pumpkin, Avery Rumpkin is brewed with nutmeg, allspice, ginger, and cinnamon, then aged in rum barrels.
Rum barrels have been a big leaking issue for Avery in the past. If a barrel leaks, you beer killing oxygen getting in, or other off-flavors introduced into the beer. Over the past 7 years, the brewery has lost between 30% & 40% of the batches. To fix this issue, the brewery has flown in professional coopers in the past from France to restore the rum barrels before Rumpkin rested in the wood.
The 2018 edition of Avery Rumpkin debuts on August 20th.
PIC: Beer Street Journal
NoDa Gordgeous Pumpkin Ale have returned as August winds down. This North Carolina brewed pumpkin ale touts 100+ pounds of organic sugar and caramelized brown sugar, freshly cracked spices, and 42 pounds of pumpkin.
The recipe started as head brewer Chad Henderson’s homebrew recipe years ago. (At one point he told Beer Street Journal a giant pumpkin was involved in the process.) NoDa Gordgeous has been a fall offering each year since debuting in 2013.
NoDa Gordgeous is available in 16-ounce cans (4 packs) and draft as an early fall seasonal.
6.4% ABV, 29 IBUs
New Holland Ichabod Pumpkin Ale is back in action for fall. Like so many in this pumpkin style, Ichabod is brewed with real pumpkin, plus cinnamon and nutmeg.
Ichabod combines malted barley and real pumpkin with cinnamon and nutmeg in a delicious and inviting brew. A rewarding complement to many dishes, Ichabod pairs well with autumnal foods such as poultry and root vegetables. After dinner, try it with your favorite dessert.
New Holland Ichabod was first released in 1997. You’ll find it in 12-ounce bottles and draft as a fall seasonal.
Style: Pumpkin Beer (w/ Pumpkin. Cinnamon. Nutmeg.)
Malts: 2 Row, Crystal
Availability: 12 oz bottles, Draft
Looking to make fall a little more spicy for a second time is New Belgium Atomic Pumpkin. A pumpkin beer that’s just a little different from the coming onslaught of pumpkin-themed everything.
Now, not every pumpkin beer is the same. Especially if it’s brewed with habanero peppers. New Belgium Atomic Pumpkin starts sweet, with a touch of Saigon cinnamon, and finishes with a kick of peppery heat. Think pumpkin pie with a little burn.
“Atomic Pumpkin is a twist on pumpkin ale for beer drinkers who like some heat. Classic fall flavors like pumpkin pie and cinnamon offer a sweet counterpart to the fiery peppers, making it a great, full-flavored beer for the crisp autumn weather.” Bryan Simpson, public relations director
New Belgium Atomic Pumpkin is a part of the growing line of Voodoo Ranger Series releases. Look for it in August in 12-ounce bottles and draft.
Southern Tier Cold Press Coffee Pumking, a variant of one of the most well-known pumpkin beers, has started hitting shelves.
The mere mention of Pumking will typically get a strong “love it” or “hate it” reaction. Either way, it’s hard to doubt this pumpkin beer has made quite an impression on the beer scene. In addition to this coffee variant, Rum Barrel Pumking is also a part of the fall lineup.
Southern Tier Cold Press Coffee Pumking is created in a few steps. First, the brewery mashed in the grains at a higher temperature in order to leave a little residual sweetness to pair better with the coffee flavor.
Once fermentation was completed the beer was cold crashed to 32 degrees, and 150 pounds of cold pressed coffee from local roaster Stedman’s was added. Incidentally, the brewery pressed the coffee themselves.
In the end, the coffee adds nutty and cocoa flavors to Pumking’s strong pumpkin and pie crust flavors. Most folks have tried the base beer, Pumking – easily one of the boldest pumpkin beers out there. The coffee presence is strong but really strikes a balance with the pumpkin flavors, almost muting them a bit. Cold Press Pumking truly is pumpkin pie served with a cup of coffee.
Due to the infusion, this beer does have traces of caffeine.
Southern Tier Cold Press Coffee Pumking is a limited draft and 12-ounce bottle offering.
PIC: Beer Street Journal
Hi-Wire Sour Pumpkin Ale is all over the flavor map. That’s a good thing. There’s a lot going on in this beer.
As fall creeps in, Asheville, North Carolina based Hi-Wire Brewing has released Sour Pumpkin Ale. Put the pumpkin spiced latte down because things are about to get a little weird.
After spending time wandering around local Rayburn Farm, Hi-Wire was struck with the idea of sourcing a beer from a single farm source. Sure, this is a pumpkin ale so you’re probably thinking something with pumpkins, cinnamon, and cloves. Make it taste like pie and ship it, right? Wrong.
Let’s talk pre-barrel. The base beer spent time in stainless steel tanks, with roasted delicata pumpkins, cinnamon basil, and blue ginger. Blue ginger is a Hawaiian variety known for its superior flavor. Cinnamon basil is also called Mexican spice basil. Methyl cinnamate found in the cultivar gives off flavors of the cinnamon spice when the leaves are crushed.
If this beer is already sounding unique, Hi-Wire isn’t done yet. After three months in stainless steel, the beer was split into rum, whiskey, and red wine barrels for six months, then blended back again. There’s nothing “basic” about this creation.
At this point, it is downright impossible to use something as simple as “pie” to describe Hi-Wire Sour Pumpkin Ale. It just doesn’t fit. Sour Pumpkin is aggressively sour as you dive in, melding into a light wash of ginger and cinnamon. As the beer warms, the blend of barrels are fighting for palate domination. Honestly, we think the rum won. This is no simple wild ale, with typical flavors. Everything about this beer is unpredictable in the best of ways. Speaking in the spirit of Hi-Wire’s hometown of Asheville, “Keep Fall Weird.”
Hi-Wire Sour Pumpkin Ale is a limited, 375-milliliter bottle release. Not for the faint of heart (or palate).
Style: American Wild/Sour Alehttp://beerstreetjournal.com/tag/american-wild-ales/ (w/ Pumpkin. Blue Ginger. Cinnamon Basil. Barrel Aged. Whiskey. Red Wine. Rum.)
Availability: 375ml Bottles
PIC: Beer Street Journal