ART.+13 Bread and Pumpkin Ale
It’s the number one bread and pumpkin collaboration this fall! In collaboration with experts on pumpkin, we brewed Pumpkin Ale with a special mix of dry bread baked by Concept Stu Mostów, wheat and rye breads, rolls as well as beer pretzels.
The history of Pumpkin Ale goes back to the times when the pump kin, as the native plant in North America, was more common than barley itself. Thanks to its availability, pumpkin was used in almost an dish, including beer brewing. Initially (the first records date back to 1643) the beer was actually brewed from pumpkin only. However, due to its high sugar contents, pumpkin beer does not last long and it is not too aromatic. Pumpkin-based beers had their come back in the 19th and 20th century in the form of barley-based beers with spices and pumpkin as extra an ingredient. The beer smells more like pumpkin cake than the pumpkin itself.
A mix of light and dark caramel malts; melanoid malts account for deep colour and clear aroma of toasted bread. Higher extract of 14.5% produced with stale bread baked at the brewery’s bakery: Concept Stu Mostów. Bread fermented with natural bread starter accounts for its specific slightly sour aroma. What is more, there is the extra ingredient: salt! The salt enhances the fullness of the beer and adds to the beer tasting experience in the fall and winter season. We use 200 kg of roasted and mixed Hokkaido pumpkin for every mashing process.
We have used a continental hops variety: Styrian Goldings, which products pleasant herbal and tobacco aroma which goes well with malty and caramel beers. Low levels of bitterness.
Bread: Bread enhances the unique flavour of beer. Even though its seems to be a great recycling idea, beers are rarely brewed with the addition of stale bread. Similarly to brewer’s mats, bread is a source of carbohydrates. Moreover, it produces the unique aroma of toasted bread. We have used every single type of bread baked at the brewery’s bakery, Concept Stu Mostów: wheat, rye, and wheat-rye breads; beer pretzels; wheat rolls – our breads are baked with the use of natural bread starters that give the flavour of slight sourness. Bread also adds sodium chloride enhancing water with ions, which in turn account for the beer’s fullness.
Pumpkin: It is the first in Poland beer brewed with such an abundance of pumpkin added during the mashing process in low temperatures. To save the pumpkin aroma in our beer we used HopGun to add freshly cleaned out, roasted and mixed Hokkaido pumpkins to the already brewed beer. This is the best way to enhance the otherwise subtle aroma of pumpkin.
Spices: there is no pumpkin beer without the wonderful aroma of freshly ground spices: ginger, cinnamon, all spice, nutmeg and cloves, which bring to mind the aroma of a pumpkin cake. All spices were added with the use of HopGun to produce its best flavours in low temperatures that save ether oils.
- Style: Spice and Pumpkin Ale
- Extract: 14,5%
- Alcohol: 5,6% obj.
- IBU: 20
- malts: barley malts (Pilsner, Caramel 30 EBC, melanoid, Carmel 100 EBC)
- Aromatic: Styrian Goldings
- Yeast: S-04
- Extra ingredients: Rye and wheat bread from the brewery’s bakery Concept Stu Mostów; Hokkaido pumpkin roasted in the bread oven; freshly ground spices: ginger, cinnamon, nutmeg, all Spice and cloves
- Look: light amber
- Aromas: spices (ginger, cinnamon, nutmeg, all spice, cloves); toasted bread; roasted pumpkin
- slightly bitter; slightly spicy (ginger)
- Serving temperature: 5-8⁰C
- Glass: Shaker
- Dishes: liver with roasted pears; beer pretzels with onion marmalade
- Cheeses: goat cheese with basil; bear’s garlic cottage cheese
- Desserts: heesecake with gingerbread; kutia (sweet grain pudding)