It’s Pumpkin ale time and we’ve got the great ones. 

Brooklyn Post Road Pumpkin Ale: Early American colonists, seeking natural ingredients for brewing ales, turned to pumpkins, which were plentiful, flavorful and nutritious. Blended with barley malt, pumpkins became a commonly used beer ingredient. Post Road Pumpkin Ale brings back this tasty tradition. Hundreds of pounds of pumpkins are blended into the mash of each batch, creating a beer with an orange amber color, warm pumpkin aroma, biscuity malt center, and crisp finish. 5% ABV 

Dogfish Punkin Ale: A full-bodied brown ale with smooth hints of pumpkin and brown sugar. Punkin Ale is named after the seriously off-centered southern Delaware extravaganza Punkin Chunkin. In fact, Punkin Ale made its debut as it claimed first prize in the 1994 Punkin Chunkin Recipe Contest. Yes, that was a full 6 months before the brewery even opened its doors for business! 

New Holland Ichabod Pumpkin Ale: Ichabod combines malted barley and real pumpkin with cinnamon and nutmeg in a delicious and inviting brew. After dinner, try it with your favorite dessert. 4.5% ABV 25 IBU   

New Belgium Voodoo Atomic Pumpkin Ale: Enough with the run-of-the-mill pumpkin beers. I’m not interested in an ale that takes cues from a frozen coffee drink, and neither are you. That’s why I made Atomic Pumpkin. Does it really feature Habanero peppers? Yep! What about Saigon Cinnamon? Ding! I round it all out with a hearty malt bill that makes for a spicy brew that puts the “Fun” back in Pumpkin. (Spelling was never my strength). – 6.4% ABV 10 IBU  

Ace Pumpkin Cider: Ace Premium Craft Ciders is the first family-owned cidery in the US. Its Ace Pumpkin Cider is a seasonal favorite. Its unique orange color and full rich flavor will leave you craving more. Ace Pumpkin is perfect for the pumpkin lover that just can’t get enough. Ideal for Halloween and Thanksgiving this cider pairs well with or beef. Flavored with cinnamon, cloves and allspice 5% ABV 

Coming to America for the first time in October: Samuel Smith on draft.

Samuel Smith’s Old Brewery was established in 1758, and beers from Samuel Smith’s were first imported to the US in 1978 - a forerunner of today’s craft beer revolution. For the past 39 years Samuel Smith’s beers have delighted American consumers, served as inspiration to other brewers, and played a major role in building the US beer scene to what it is today. To date, all those US shipments were in bottles, both 12 oz. and Samuel Smith’s classic Victorian pints. But that’s changing: in October, a limited number of kegs will arrive in the US, filled with the venerable Samuel Smith’s Oatmeal Stout - a beer that has defined the style and inspired hundreds of other brews. It’s a remarkable beer, with the deep flavors of dark-roasted barley perfectly balanced by a judicious amount of oats. The body is silky smooth, and the aroma and finish highlight the fruity Samuel Smith ale yeast strain. Like the other Samuel Smith ales, Oatmeal Stout is fermented in stone “Yorkshire Squares.” (Yes, stone: these open fermenters are made of slate panels.) Ratebeer: 99 Points   Men’s Journal: “20 Best Stouts in the World”

Serious Eats: 5 Must-Drink Oatmeal Stouts BeerAdvocate: 94 Points

Upcoming Pro Beer Training

Academy of Beer and Fine Service Basic Training: This training preps beverage professionals to pass the first level, Certified Beer Server™ exam of the Cicerone Certification Beer Sommelier Program. Subjects include beer ingredients and brewing process, beer styles,
storage and service and flavor and evaluation. 

Cost for this course is $40. This includes a coupon code to take the Cicerone Certified Beer Server Exam online (a $69 våçalue), beverage service, a meal prepared by our chef, beer samples and a certificate of completion for the training from the Academy of Beer and Fine Service.

There are seats available for the following dates:

Thursday, October 26th 1 p.m.-10 p.m.

Seating is limited. To purchase seats,
you must use the following link.