[link to podcast page]
WFMU's Beer Hear! with Bob W. and B.R. from 10/22/2012
The leaves are changing color, the air is getting brisker and we're starting to get hit with Christmas ads. That must mean that it's almost Halloween! It's the time of year for that popular seasonal drink, the pumpkin beer.
Pumpkins were used to make beer by early Americans in lieu of malted barley, which wasn't as easy to get as the bountiful native orange fruit. And while most people connect the flavors of cinnamon, allspice and nutmeg as pumpkin flavor, the actual flesh of the fruit doesn't impart any of those flavors. When using pumpkin meat in a mash, it's safe to say that most of the actual flavor and aroma of the fruit will be lost in the mashing and boiling of the wort.
It's pumpkin
pie flavors that usually dominate the seasonal pumpkin beers, and some are subtle, some are heavily over spiced, and some get it just right.
We'll taste and review seven different pumpkin beers -- all ales -- in a two-segment Pumpkin Podcast. For the first installment, we taste Captain Lawrence Pumpkin Ale (5.5% abv), Blue Point Pumpkin Ale (6% abv) and Carton Brewing's Pumpkin Cream Ale (9% abv).
We'll taste and review seven different pumpkin beers -- all ales -- in a two-segment Pumpkin Podcast. For the first installment, we taste Captain Lawrence Pumpkin Ale (5.5% abv), Blue Point Pumpkin Ale (6% abv) and Carton Brewing's Pumpkin Cream Ale (9% abv).
