19 Responses to “Can a pumpkin beer be world class? (eom)”

1. Sid Boggle Says:
   October 7th, 2010 at 2:10 am

   Do you mean, in the same way two American sports teams can play rounders in October for the “World Series”?

2. Alan Says:
   October 7th, 2010 at 5:32 am

   If something needs to be labeled “world class” it isn’t. Toronto, for example.

3. Velky Al Says:
   October 7th, 2010 at 6:36 am

   Based on recent experience, I’d be happy to find a pumpkin beer that is drinkable let alone world class.

4. EddieGlick Says:
   October 7th, 2010 at 7:05 am

   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.

5. Derrick Says:
   October 7th, 2010 at 7:46 am

   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.

6. Joe Stange Says:
   October 7th, 2010 at 8:02 am

   Hold the pumpkin beer and give me a stout with real pumpkin pie instead.

7. Alan Says:
   October 7th, 2010 at 10:11 am

   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.

8. Jeff Alworth Says:
   October 7th, 2010 at 12:26 pm

   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.

9. Simon Rowe Says:
   October 7th, 2010 at 1:56 pm

   If it has 10% alcohol and at least 100 IPUs (International Pumpkin Units)

10. Kristen England Says:
    October 7th, 2010 at 3:17 pm

    Are we talking a beer that has actual pumpkin in it or 90% of the market that just uses the spices?

11. Stan Hieronymus Says:
    October 7th, 2010 at 3:48 pm

    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.

12. Jack Curtin Says:
    October 7th, 2010 at 6:31 pm

    You’re trying to co-opt my “ask annoying questions” shtick, aren’t you? For shame. And the answer is “no way.”

13. Jon Says:
    October 7th, 2010 at 9:41 pm

    Yes.

    That is all.

14. Mike Says:
    October 9th, 2010 at 3:30 am

    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.

15. olllllo Says:
    October 9th, 2010 at 7:31 am

    First of all, it’s pronounced punk-in.

16. Georgey Says:
    October 11th, 2010 at 1:51 am

    Midnight Sun’s Treat is pretty good… Trick isn’t too bad either.

17. Sean Inman Says:
    October 12th, 2010 at 2:14 pm

    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.

18. Beantown Brews Says:
    October 13th, 2010 at 8:43 am

    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.

19. Mario (Brewed For Thought) Says:
    October 13th, 2010 at 3:04 pm

    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.