Pumpkin ales are a beloved autumnal tradition.
For adventurous brewers, the brewing possibilities for pumpkin puree extend far beyond that familiar formula.
Puree Arete’s aseptically processed pumpkin puree offers a convenient and consistent way to incorporate pumpkin’s subtle sweetness and autumnal charm into a wider variety of beer styles. Let’s explore some creative applications to take your pumpkin beers beyond the basic ale.
With breweries dotting nearly every corner of the landscape, the challenge to brewers isn’t just creating a unique product; it’s also ensuring consistency, quality, and efficiency in every batch. Enter the game-changing solutions of fruit purees and microdried fruit powders, which are enhancing the appeal of craft brews and revolutionizing brewing operations.
Deepen the Flavor Profile: Pumpkin Porters and Stouts
The rich, roasty malts characteristic of porters and stouts provide a perfect base for pumpkin puree’s subtle sweetness and earthy spice notes.
Here’s how to incorporate pumpkin puree into these darker styles:
Pumpkin Porter:
Start with a base of English brown malt or Crystal malt for a hint of caramel sweetness. Add a touch of chocolate malt for depth, and balance it with Puree Arete pumpkin puree in the secondary fermentation. This allows the pumpkin flavors to gently integrate without overwhelming the roasty character. Traditional pumpkin pie spices like cinnamon, nutmeg, and clove can be added sparingly during dry hopping for a hint of warmth.
Pumpkin Spice Stout:
For a bolder pumpkin experience, consider a spiced pumpkin stout. Use a base of chocolate malt and roasted barley for a robust coffee-like character. Add a generous portion of Puree Arete pumpkin puree during the primary fermentation to allow the pumpkin flavors to meld seamlessly with the malt. Here, pumpkin pie spices can be used more liberally during dry hopping to create a pronounced pumpkin spice character. Experiment with different spice combinations like adding ginger or allspice for a unique twist.
Embrace the Unexpected: Pumpkin Sours
Sour beers offer a refreshing and tart counterpoint to the traditional sweetness of pumpkin ales.
Pumpkin puree can be a surprising and delightful addition to these styles:
Pumpkin Gose:
This German-style wheat beer with a subtle salinity and a pronounced lactic tartness pairs beautifully with pumpkin puree. Add Puree Arete pumpkin puree during the secondary fermentation and keep the spice additions minimal. A touch of cinnamon or nutmeg can complement the tartness without overpowering the delicate flavors.
Pumpkin Berliner Weisse:
This light and tart Berliner Weisse can be infused with pumpkin character using Puree Arete pumpkin puree. Add it during the secondary fermentation and keep the spices subtle. Consider experimenting with fruit additions like cranberries or cherries for a unique fall-inspired twist.
Pro Tip: Using Puree Arete Pumpkin Puree
Puree Arete’s aseptic processing ensures consistent quality and eliminates the need for roasting or pureeing fresh pumpkins, saving you time and effort. When incorporating pumpkin puree into your brewing process, consider these factors:
Brix:
Puree Arete pumpkin puree typically has a Brix (sugar content) of around 7-9%. Factor this into your calculations to ensure proper fermentation.
Flavor Intensity:
The amount of pumpkin puree you use will impact the final flavor profile. Start with a smaller amount and gradually increase it to achieve your desired level of pumpkin character.