Pumpkin Beer

Pumpkin ale is a seasonal American tradition strong enough to smash even the most cynical pumpkin-spice fatigue. It’s also fun to make—and drink, and share—at home.

Once upon a time, beer led us through a cycle from winter warmers to spring ales to fruit beers before greeting us with Oktoberfest and, of course, pumpkin beers. Seasonal offerings kept beer moving. Times have changed.

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.

This full-bodied, rich roasty porter makes you want to eat turkey and watch football or build a bonfire.

What happens when a monstrous pumpkin ale is aged in fine fresh rum barrels? Rumpkin!

Bourbon-barrel aging (or bourbon-soaked oak cubes) adds layers of complexity to this homebrew-scaled recipe for Avery Brewing’s spiced pumpkin porter.

Try “dry-hopping” this brew, designed by Dave Clapsaddle, a Packaging Tech at Odell Brewing in Fort Collins, Colorado, with marinated, fire-roasted pumpkin puree.

Brew your own version of Jolly Pumpkin La Parcela for a treat that is packed with real pumpkin, hints of spice, and a gentle kiss of cacao.

Elysian Brewing Co.’s Punkuccino packs a short shot of coffee toddy with just a shake of cinnamon and nutmeg in your pint.

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his finely honed recipe.