"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!