Fall is in the Beer

Fall is in the beer.

Being New England born and bread few things excite me more than that lovely season known as autumn. The striking leaves changing their color, the slight nip of cold in the air, the shine of the autumnal solstice on the horizon, and most importantly the best time for seasonal variety beer.

I could spend hours debating which fall offering is the best, to save time I’ll just list my top five: Post Road Pumpkin Ale, Shipyard Pumpkinhead, Saranac Pumpkin Ale, Southern Tier Pumpking, and last but definitely not least Cisco Pumple Drumkin. All of which are delicious and each worthy of their own hoarding pillage to the local beer vendor come winter time.

Although I am always thrilled when Jack o’ Lantern plastered beer bottles start popping up in stores, I experience a key dilemma: can it be too early for Fall Brews? Drinking is such a sensory experience; can the weather really impede on the drinking experience that much? Have you ever had the craving for pumpkin pie at a 4th of July BBQ or a nice shaved ice to top off Christmas dinner? As tempting as both sounds, unless you are in the Southern Hemisphere I do not think they are your first choice. Likewise, can you truly appreciate the euphoric tendencies of gourd-flavored beverages with the sun beating down in 90-degree weather outside? I understand for the need to get the brew out to the public in time for the season and to grab the key market of people who have quickly ran their limit for the lighter summer varietals, but I think the brew masters across the country need to hold off a little bit. After all I can’t be the only person driving to 20 different beer suppliers looking for the last remnants of Pumpkinhead for Thanksgiving dinner.

I guess what I am really trying to say is beer makers of America please shift your Fall beer back a little ways so that it can begin after the summer swelter quells and lasts well into the years first snow, for that my friends is what autumn is and Fall beer was made for.

*Research aided by Dr. Ryan P. Yelle

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