It’s October now. That time of year when all the summer seasonal drinks disappear to be replaced with pumpkin spice everything.
This weekend I should be bottling my Sam Adam’s Summer Ale clone. You can’t buy it anymore because it’s no longer summer, but we’ll get to enjoy it all winter long! Last week, I racked it to clarify it a bit.
It decided to continue to ferment for another week, but I think it’s nearly ready to bottle now.
In the meantime, I’ve ordered ingredients to make a pumpkin beer. It is that time of year, after all.
I’m particularly excited about this pumpkin beer because I’ll actually be able to drink it. You see, I have this annoying allergy to cinnamon, and it seems that nearly all commercially available pumpkin beers have cinnamon in them.
I love my pumpkin beers, but I’m not willing to risk my life for them.
I’m making this with a recipe from a magazine. It includes ginger, which is bound to make it extra delicious. The plan is to start it this coming weekend or the next (probably the next). I can’t wait to drink it!