19 thoughts on “Can a pumpkin beer be world class? (eom)”
Do you mean, in the same way two American sports teams can play rounders in October for the “World Series”? 😉
If something needs to be labeled “world class” it isn’t. Toronto, for example.
Based on recent experience, I’d be happy to find a pumpkin beer that is drinkable let alone world class.
If an IPA can be considered world class, then a pumpkin beer can be, too. Basically, it’s throwing flavoring (spices, hops) into the brew kettle and getting the right balance with the malt. Let’s face it, the pumpkin adds virtually nothing when it comes to flavor–it’s all about the spices. (Does that raise the question: can a gruit be world class?) Southern Tier’s Pumking is something for the taste buds to behold, if you like pumpkin pie. I’ve seen people knock it because “it no longer tastes like beer” but the same thing could be said about some overhopped IPAs … and light beer.
Yes. The fact that there are plenty of bad ones out that does not diminish that fact that there are a few excellent ones out there. You can say the same thing about lagers.
Hold the pumpkin beer and give me a stout with real pumpkin pie instead.
I used to home brew a roast pumpkin porter which had hot roast home grown pumpkin out of the garden dropped into the boil. I have not found that sort of craft brew yet but I want it. It might not be world class but I am sure it would be world classy.
If it’s a light ale/lager stained slightly by Munich or Vienna malts and brewed with spices? No.
If it’s any other style of beer and NOT brewed with spices? Theoretically.
If it has 10% alcohol and at least 100 IPUs (International Pumpkin Units)
Are we talking a beer that has actual pumpkin in it or 90% of the market that just uses the spices?
a) I am probably tempted to try this eom approach again, just to let you readers be clever. Brilliant, Simon.
b) Kristen, the question was asked about anything that calls itself pumpkin, although my gut feeling is that you really should use pumpkin in a beer that is going to be called pumpkin.
You’re trying to co-opt my “ask annoying questions” shtick, aren’t you? For shame. And the answer is “no way.”
Yes.
That is all.
When I was a teen, my father would often say “de gustibus non est disputandum.” He did not make this expression up, not is it new. In fact, it seems kind of obvious.
First of all, it’s pronounced punk-in.
Midnight Sun’s Treat is pretty good… Trick isn’t too bad either.
All styles can be done well. Some just have a really slim margin of error.
I would recommend the Avery pumpkin beer aged in rum barrels.
I think it is difficult to make a world class beer in a style with so much variation that the consumer isn’t really sure what they are getting in to. Add to that fact that pumpkin beers ships so poorly, and I think you have your answer.
Regional favorites may pop up, but I think it would be hard to find one gaining lasting acclaim far and wide.
Some that I have really enjoyed are Terrapin’s which is based on a marzen and the Pumpkin Wit brewed at Callistoga Inn in the Napa Valley.
This year Vinnie at Russian River is unleashing a barrel-aged pumpkin ale that’s been in the brewery for about 18 months. I’m excited to see how it turns out.
Do you mean, in the same way two American sports teams can play rounders in October for the “World Series”? 😉
If something needs to be labeled “world class” it isn’t. Toronto, for example.
Based on recent experience, I’d be happy to find a pumpkin beer that is drinkable let alone world class.
If an IPA can be considered world class, then a pumpkin beer can be, too. Basically, it’s throwing flavoring (spices, hops) into the brew kettle and getting the right balance with the malt. Let’s face it, the pumpkin adds virtually nothing when it comes to flavor–it’s all about the spices. (Does that raise the question: can a gruit be world class?) Southern Tier’s Pumking is something for the taste buds to behold, if you like pumpkin pie. I’ve seen people knock it because “it no longer tastes like beer” but the same thing could be said about some overhopped IPAs … and light beer.
Yes. The fact that there are plenty of bad ones out that does not diminish that fact that there are a few excellent ones out there. You can say the same thing about lagers.
Hold the pumpkin beer and give me a stout with real pumpkin pie instead.
I used to home brew a roast pumpkin porter which had hot roast home grown pumpkin out of the garden dropped into the boil. I have not found that sort of craft brew yet but I want it. It might not be world class but I am sure it would be world classy.
If it’s a light ale/lager stained slightly by Munich or Vienna malts and brewed with spices? No.
If it’s any other style of beer and NOT brewed with spices? Theoretically.
If it has 10% alcohol and at least 100 IPUs (International Pumpkin Units)
Are we talking a beer that has actual pumpkin in it or 90% of the market that just uses the spices?
a) I am probably tempted to try this eom approach again, just to let you readers be clever. Brilliant, Simon.
b) Kristen, the question was asked about anything that calls itself pumpkin, although my gut feeling is that you really should use pumpkin in a beer that is going to be called pumpkin.
You’re trying to co-opt my “ask annoying questions” shtick, aren’t you? For shame. And the answer is “no way.”
Yes.
That is all.
When I was a teen, my father would often say “de gustibus non est disputandum.” He did not make this expression up, not is it new. In fact, it seems kind of obvious.
First of all, it’s pronounced punk-in.
Midnight Sun’s Treat is pretty good… Trick isn’t too bad either.
All styles can be done well. Some just have a really slim margin of error.
I would recommend the Avery pumpkin beer aged in rum barrels.
I think it is difficult to make a world class beer in a style with so much variation that the consumer isn’t really sure what they are getting in to. Add to that fact that pumpkin beers ships so poorly, and I think you have your answer.
Regional favorites may pop up, but I think it would be hard to find one gaining lasting acclaim far and wide.
Some that I have really enjoyed are Terrapin’s which is based on a marzen and the Pumpkin Wit brewed at Callistoga Inn in the Napa Valley.
This year Vinnie at Russian River is unleashing a barrel-aged pumpkin ale that’s been in the brewery for about 18 months. I’m excited to see how it turns out.