Mitch Steele of Stone Brewing, Patrick Rue and Tyler King of The Bruery, and Dick Cantwell of Elysian Brewing all got together at Stone Brewing a couple of weeks ago to bring an idea they’ve had for about a year to life. Why not brew a fall collaboration beer using pumpkins grown at Stone Farms? That is exactly what they did, adding ingredients such as yams and fenugreek suggested by The Bruery and a bushel of lemon verbena suggested by Mitch Steele. Additional ingredients thrown in for good measure include New Zealand Motueka Hops; rye, brown, and honey malts; C-15 dextrine malt; and birch bark. The Stone kitchens were used to roast 1,800lbs of pumpkin and 450 lbs of yams. It was then pureed and added to the mash.
The collaboration will be named Le Citrueille Celest de Citricado, which means “the heavenly pumpkin of Citricado”. Citricado = the street Stone Brewing is on. As is usual with a Stone collaboration, all three brewers wrote their own label. The beer will be served at the Elysian The Great Pumpkin Beer Festival on 10/8 & 10/9.