Ground Breaker Brewing Celebrates Local Harvest with Release of 2014 Squash Ale

Ground Breaker Brewing is pleased to announce the annual release of Squash Ale, made with locally grown squash from the fields of our friends at Love Farm Organics. Because we only use freshly harvested squash for this beer, it has historically come out at the beginning November. However, this year the warm summer has brought us an early harvest, and the beer will be finished a few weeks earlier. After being picked, the squash was aged for a week at the brewery to achieve peak flavor before being sliced, diced, seeded, and roasted in the oven at Jensen’s Bread & Bakeries, a local dedicated gluten-free bakery.
 
During production, pumpkin seeds are toasted, crushed, and added to the mash. Squash Ale is then ‘triple squashed’ with added squash in the mash tun, kettle, and fermenter. The fermenter addition consists of squash that has been slow roasted for several days into a squash butter. A gentle addition of cinnamon, nutmeg, and toasted coriander has been added to complement the squash flavors and aromas.
 
The beer will be released on draft on October 8th in the gastropub, and to celebrate, there will be special menu items and three additional versions of Squash Ale on tap at the gastropub. One aged on oak, one brewed with coffee, and one with an additional blend of spices including black peppercorns, bay leaves, chili flakes, and cloves. Pub only beer quantities are limited to one keg each, so don’t miss out. Squash Ale will be rolling out to stores in the weeks following the release.