SQUASH ALE
40 IBU ~5.8% ABV
OCTOBER 8, 2014

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.