Fisherman's Pumpkin Stout
Come October, certain revelers start heeding Halloween’s siren call, stocking up on candy corn and pumpkins by the bushel. But we care less about carving jack-o’-lanterns and more about drinking them, a desire satisfied by Cape Ann Brewing Company in Gloucester, Massachusetts. Since 2004, head brewer Jeremy Goldberg has crafted wonderfully balanced beers such as the Fisherman’s Brew, a smooth amber lager with a bitter kick, and Fisherman’s IPA, made with Japan’s relatively rare Sorachi Ace hops, which impart a slightly lemony character. But with cool, chilly fall settling in, we favor Goldberg’s ode to the season, the Fisherman’s Pumpkin Stout. Typically, pumpkin beers are strong, sweet and aggressively spiced—dessert ales that taste like liquid pumpkin pie. Instead of riffing on this treacly style, Goldberg decided to reinvent the recipe. Goodbye, ale; hello, stout. Here’s why: A stout’s inherent roasty, chocolaty characteristics mean it’s able to stand up to spices without being overwhelmed. Goldberg brewed his strong stout (7 percent ABV) with pumpkin flesh, then added a few dashes of allspice, nutmeg and cinnamon. These accents enhance the rich, creamy creation, which finishes with the flavor of pumpkin straight from the patch—not the can. Befitting the season, it’s scarily good. $10.99 a six-pack at Whole Foods’ Bowery Beer Room, 95 E Houston St between Bowery and Chrystie St (212-420-1320).—Joshua M. Bernstein
http://newyork.timeout.com/articles/bars-clubs/79398/fishermans-pumpkin-stout-drink-this-now
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