An Oktoberfest style lager beer utilizing a Bavarian Lager yeast strain, German Munich malts, and 150 lbs of Australian Butter Squash. The beer has a beautiful orange-amber fall color with a nice malt body and low bitterness. The squash imparts a slight nose and pleasant after-taste.
Tim and Travis talked about doing a fall gourd beer from the beginning and chose a squash instead of a pumpkin because of the amount of meat per vegetable. We chose to forgo any spice additives normally associated with pumpkin beers to keep the squash flavor at the forefront, and closer to what early American colonists would have brewed. The Australian Butter squash was chosen because it grows between 5-10 lbs and has wonderful earthy squash flavor. The squash was started in Travis’s garage and transplanted to Gail and Rhonda’s garden where Gail would sing old german lullabies to the baby squash each night. The squash is roasted in the oven and then pureed for the 90 minute mash, transferring all that squashtabulous flavor directly into the beer. Prost Squashtober!
From farms to fermenters, beer has been a strong representative of agriculture since the dawn of human civilization. While beer is chiefly made from malted barley, brewers are able to utilize any number of grains, fruits, vegetables, spices, or even meats! Cheers to the cornucopia of ingredients in beer!See how we make our beer