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Old 06-27-2011, 02:25 PM   #1
elproducto
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Starting think about my annual Pumpkin brewing for fall, and was thinking about doing a sour version.

What would be a good base for a sour pumpkin brew?
Has anyone done one?
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Old 06-27-2011, 05:12 PM   #2
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I did a sour butternut squash brown a couple years ago. I was happy with the results, but the squash flavor was subtle at most. It was inspired by Alpine's sour wine barrel aged pumpkin beer, Ichabod. I’d keep the spicing subtle, and add as much pumpkin as you want,.
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Old 06-27-2011, 06:32 PM   #3
Almighty
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Jolly Pumpkin did one also La Parcela. It was pretty well done, not a lot of spice of pumpkin from what I remember
http://www.ratebeer.com/beer/jolly-p...kin-ale/94686/

Also New Belgium did a Spiced Version of their Dark Sour Base, Oscar. It was one of the more unique and very fun to drink beers at the Stone Sour Fest in 2010.
http://www.ratebeer.com/beer/new-bel...spiced/126359/

The spice was the neat part with the sour. It seem to work pretty well. Neither of these had too much funk just mostly lactic acid sourness. I'm not sure I'd like 5 gallons, but if you like pumpkin beer than maybe you will.

 
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Old 06-27-2011, 07:40 PM   #4
elproducto
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I love some Jolly Pumpkin, maybe I should email Ron and see if he would help me out
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Old 06-28-2011, 01:35 AM   #5
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Quote:
Originally Posted by elproducto View Post
I love some Jolly Pumpkin, maybe I should email Ron and see if he would help me out
Let me know if you have any luck with that..
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Old 09-05-2011, 02:41 PM   #6
stblindtiger
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Any update on this? I have been thinking about making a sour pumpkin ale myself, just not sure what I'm going to do yet...
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Old 09-05-2011, 03:07 PM   #7
ReverseApacheMaster
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I'd think at this point you're a little late in the year to try souring a pumpkin beer.

 
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Old 09-05-2011, 03:19 PM   #8
elproducto
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Yeah.. it's too late. I just got really busy, and didn't have time. I'm stocking up on canned pumpkin so I can start this in the spring.
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Old 09-05-2011, 05:45 PM   #9
stblindtiger
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I realize it's probably too late to sour a pumpkin ale for this year. I was thinking about possibly making a 10 gallon batch though, having having 5 gallons un-soured this year, and then souring the other 5 for next year...

To be honest though, I'll probably split it into two batches because I think the sour recipe will be a bit different than the normal one. I may keep the recipe the same though, and just vary the amount of spice mix added to each one??? Either way, I'll probably split them up into two batches.

I was looking for some recipes and stumbled onto this thread...
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Old 09-05-2011, 05:52 PM   #10
elproducto
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I have a feeling this would be a totally fine base recipe for a normal pumpkin ale as well.
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