They don't use pumpkin meat in the fermentation/ageing?
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They don't use pumpkin meat in the fermentation/ageing?
Hubb, that last beer you mentioned sounds incredible. Air mail some of that to my face, please.
Sometimes (rarely) they do, ic but it won't yield much flavor or sugar so it's kind of pointless. Some breweries will roast pumpkin before they add it to the mash which does add some true flavor. You might have one that is basically "dry pumpkined" where they will let it infuse and aid in secondary fermentation but that's messy and not sterile. It's the spices and malt base that give it those characteristics which makes me lean toward a pumpkin style porter like Starr Hill Boxcar or Flying Dog The Fear as opposed to a pale like that Schlafly garbage. There are home Brewers I've met that will add pumpkin every step of the way and serve the final product out of a large pumpkin and I've been fortunate enough to try it.
Actually got 2 cases of Bourbon County Stout (15%) this year. Wow.
Dragging two bottles of Captain Rude's Blackwater Stout from Swashbuckler Brewing on the train back from Jersey with me this morning. Man, will it ever be worth it.
Pennsylvania Renaissance Faire, folks. Great stout, decent other beer, pretty good wine.
Address plsQuote:
Originally Posted by ChaoofNee
http://img.tapatalk.com/d/12/10/17/emune9ab.jpg
Let me set up my teleporter and I'll be right with ya.
Srsly.. Pm address
Ho, damn. You're serious?
PM sent. You rock.
Though I'm sure anything I can find around NY Haoh can find easier and cheaper, let me know if there's an obscure Jersey beer you're ever looking for. My girlfriend is from around them parts and I'm always pissing away time there while she's at work. Plenty of time to hit a Joe Canals.
Yeah man I'm shipping that out for you today. Beer is for sharing. I'm not that familiar with jersey breweries but I'm always open to new stuff. Make sure you post tasting notes when you get this!