"Getting access to fresh harvested, pureed roasted pumpkin is not an easy thing, and I don't think there are a lot of businesses that have the facility on site to do it."

I've never really thought about what actually goes into a pumpkin ale. I guess, I thought it was just a blend of spices that gave the beer its signature flavor. Until now. Meet the team behind Katchkie Pumpkin Ale, a collaboration between Captain Lawrence Brewery, Executive Chef Robb Garceau of Great Performances and Katchkie Farm. Katchkie Ale is the brewery's first attempt to develop a pumpkin ale utilizing fresh, local pumpkins...and squash. Over 500 pounds, in fact!

So enjoy this peek into the making of a true farm to keg beer. It'll be available for a limited time this October in select bars and restaurants around New York City. Let me know if you'd like to head out and try it! The beer needed a few weeks to ferment after I came in to film the process, so I'm as excited as you are to try it. Enjoy the fall season.

Thanks for watching food. curated.! Happy Drinking!

Loading more stuff…

Hmm…it looks like things are taking a while to load. Try again?

Loading videos…