Now presenting… Thursday, October 18th is the first ever Pumpkin Beer Tasting Class. We’re only holding one Tasting Seminar, at 7pm.
Jake the Liquor Chef will be conducting a Beer Tasting Seminar focusing on this year’s seasonal batch of Pumpkin Beers. This is a special ticketed event, so when it’s sold out, it’s sold out. Plan on coming early to pre-game with an excellent selection of various types of beers on tap, or stay late to experience the full Drinkery & Refuge. The tasting event is only $12 per person and includes the tasting beers and a slice of pizza.
Here’s what Jake says about the event:
With the days getting shorter, the air getting crisper, and the annual invasion of those nasty little fuzzy gnats, our thoughts turn from light, crisp ales to more substantial fare. Many breweries are offering delicious, unique, well-balanced pumpkin beers this fall, in styles ranging from alts to stouts. We’ve handpicked a few that reflect the breadth and quality of an emerging style…and we have a treat for you.
We’re hosting a pumpkin beer tasting on Thursday, October 18. We will be pouring five different pumpkin beers and a special fall surprise. Love pumpkin beers? Try some new ones. New to pumpkin beers? This is a great chance to learn about them.
Click through to buy your tickets. Purchase must be made online, and tickets are yours only when we receive payment information. No refunds or exchanges.
It’s Pumpkin Beer season! We have tons of them in stock! The beeradvocate.com Pumpkin Ale page has the best overall description:
Often released as a fall seasonal, Pumpkin Ales are quite varied. Some brewers opt to add hand-cut pumpkins and drop them in the mash, while others use puree or pumpkin flavoring. These beers also tend to be spiced with pumpkin pie spices, like: ground ginger, nutmeg, cloves, cinnamon, and allspice. Pumpkin Ales are typically mild, with little to no bitterness, a malty backbone, with some spice often taking the lead. Many will contain a starchy, slightly thick-ish, mouthfeel too. In our opinion, best versions use real pumpkin, while roasting the pumpkin can also add tremendous depth of character for even better results, though both methods are time-consuming and tend to drive brewmasters insane.