By Brewmaster Charles Blitzstein
Fall is here. Leaves are starting to turn. And pumpkin everything is making it’s appearance.
Now I’m a guy that loves pumpkin pie, and I mean love. By pumpkin tea, cookies, donuts, coffee, ice cream, and more? Yuch! While I agree that chocolate makes everything better, the same does not go for pumpkin spice.
Please people. Let us purists have our pumpkin pie with whipped cream in peace and let us decry everything pumpkin in the other realms.
That being said, even I must brew a seasonal beer. So, no, not another pumpkin ale. This year it’s an homage to Ginger snap cookies. Hey, they are seasonal! So it’s gonna be Charlie’s Gingersnap Ale. Yes, it has pumpkin spice, but it has a full half pound of fresh ginger in the boil. It’s gonna be a big beer, with and ABV around 12.2. If that doesn’t put a little blush on those cheeks, I don’t know what will. (I’m sure we all could guess but hey, this is PG-13)
Like all things that come to pass, it will take a while. 10-14 days in the fermenter, 1-2 weeks in a secondary, then bottling conditioning and bottle aging.
So, November. Maybe I’ll open one or two by Thanksgiving. More on the flavor profile then. But if the wort flavor is any indication….wow!