Ale Together Now: Fall Seasonal Beers

Press release from the Cromaine District Library:

November 13, 2021

After focusing on crisp, refreshing lagers for much of the summer, we moved back to smooth, flavorful ales for our October session of Ale Together Now. And since nothing pairs better with chilly air and cozy bonfires than a tasty fall seasonal beer, we focused on the unique flavors that pumpkin ales and harvest ales have to offer. After a brief overview of ale yeast and the history of colonial brewing, Michelle shared some great samples of pumpkin ales and harvest ales that capture the turn of the season into autumn. Brewing An Ale An ale is different from a lager primarily because of the yeast used in ales. Saccharomyces cerevisiae, a top-fermenting yeast that thrives in warmer temperatures, produces ethyl alcohol faster than lager yeast, which is called Saccharomyces pastorianus. Ale yeast is a particularly old species, the name of which vaguely translates to “sugar fungus of beer”. This translation is hilarious, and also not entirely inaccurate: Saccharomyces cerevisiae consumes the sugar in wort, producing carbon dioxide and ethyl alcohol as byproducts. It also produces various flavors in the wort that make for a yummy beer; the flavor produced depends on the strain of yeast used in the brew, but can include aromas and flavors like spicy, fruity, and earthy. Thanks, ale yeast!

First Known Beer Production

Prior to the mid-19th century, all beers that were produced were ales. The very first known production of “beer” that we know of comes from ancient Mesopotamia, where a porridge-like fermented grain substance was consumed…. Think of it like oatmeal made with beer! They mixed additional ingredients like wheat, chamomile, and oregano into some of their recipes, and even added some funky ingredients like poppy, hemp, mugwort, cheese (which could have been involved in the fermentation process), and carrot! If you’re particularly interested in learning about ancient brews, be sure to check out Dogfish Head Brewing, which specializes in ancient recipes.

Colonial Brewing

In order to do justice to fall seasonal beers like pumpkin ales, we have to visit Colonial America. In 1632, the first known brewery was opened by the Dutch West India Company in Manhattan. Back then, the price of beer was said to be no more than a penny per quart of beer… At most! The first beers in the colonies were British-style ales like bitters, stouts, and pale ales. Common adjuncts in their brews include pine, molasses, and sassafras. By the 1770’s, most colonial towns and villages had their own brewery or ale house. Local taverns were seen as community centers, and were sometimes used as courthouses, news centers, meeting halls, and as a social center. Pumpkin ales are particularly attributed to Colonial America because plants in the squash family, including pumpkins, are native to the Americas. Both pumpkin and brown sugar were common household ingredients, and were used as a fermentable sugar source in brewing, sometimes along with wheat or barley. Pumpkin ale was seen as a healthful option of drink, and was prescribed by physicians along with “bran beer”. Pumpkin ales evolved throughout the 19th and 20th centuries, and are now often associated with pumpkin spice. Adjuncts like cinnamon, clove, and nutmeg often accompany modern pumpkin beers, although other varieties like smoky squash beers and pumpkin sours also exist. As a sample of a modern pumpkin beer, Michelle shared a brew with us called Pumking from Southern Tier Brewing Company. An imperial pumpkin ale sitting at 8.6% alcohol by volume, Pumking has strong, sweet flavors of pumpkin pie with a strong finish. A very different take on pumpkin beer is La Parcela by Jolly Pumpkin Brewing Company in Dexter. This sour pumpkin ale is brewed with pumpkin, spices, and cacao and is 5.9% alcohol by volume. It’s a nice, creamy, tart brew that doesn’t come off too strong.

Harvest ales are vastly different from other Autumn beers. They focus primarily on using the freshest ingredients in the brewing process, and don’t have many other strict specifications. This means that harvest ales can be widely interpreted by brewers, and that the color and body of the beer can vary; in the west coast, harvest ales are commonly made as IPA’s, using lots of fresh hops. The fresher the hops, the more pungent their taste and aroma in a brew! In the east coast, the availability of fresh malts make amber and brown ales a better style for a harvest ale. Broo Doo from Three Floyds Brewing Company is a great example of a harvest ale. If you’re a hop fan, Broo Doo is a tasty but smooth beer that offers a slight citrus flavor beneath the fresh hops. Whether you’re enjoying a bonfire, a fall hike, or a cozy evening in, exploring fall seasonal ales is a perfect way to transition into the colder months. Pumpkin ales celebrate the changing of the season, from sweet pumpkin spice beers to dark, smoky squash brews and sours. Harvest ales exemplify a fresh harvest, offering a variety of unique brew styles with freshness you can taste. Enjoy those brews, friends, and be sure to join us for our next session of Ale Together Now on November 17th! Cheers!

This press release was produced by the Cromaine District Library. The views expressed are the author's own.