Vital Statistics
From the brewer
Our sour pumpkin ale has an illustrious lineage – starting way back with a Wyeast lambic blend. Brewed with pale, munich, carahell, and 150 degree crystal malts, both malted and unmalted wheat, and wheat flour. Very lightly hopped with uk fuggles and aged in fermentation for ten months with second generation sour belgian yeast blend (a culture we have kept alive for seven years), then in kegs for an additional four months. Pumpkin in the mash and kettle.
Average Scores
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Tart and refreshingly fruity, starts a bit like a pumpkin cider and then ends with an assertive citric bite. And nicely, the pumpkin character seems to come from pumpkin and not pie spice. Very clean and yummy!