Continuing with my “pumpkin month” theme, this weekend’s Hop Press post was titled “Brewing with Pumpkin” and serves as an overview/primer on that very topic:

I suppose it should go without saying, that for a beer to be considered a “pumpkin beer” it should have real pumpkin added at some point in the process—this is not as obvious as it sounds, for I’ve talked to homebrewers who have brewed “pumpkin” beers without pumpkin at all, only spices! So with that in mind, let’s look at the three stages in the brewing process where you can add pumpkin to a beer.

It’s a starting point with lots of room to explore—and I’ve totally got dibs on writing the book…