#birrificio Baladin

[pier-carlo-universe]

Monferrato Green Farm 2024: Una Tre Giorni Dedicata al Verde, Agricoltura e Sostenibilità

Dal 11 al 13 ottobre a Casale Monferrato, il Polo Fieristico Riccardo Coppo ospiterà la seconda edizione della Fiera del Verde e dell’Agricoltura, con Edoardo Raspelli e Raffaele Paganini tra gli ospiti d'onore.

Dal 11 al 13 ottobre a Casale Monferrato, il Polo Fieristico Riccardo Coppo ospiterà la seconda edizione della Fiera del Verde e dell’Agricoltura, con Edoardo Raspelli e Raffaele Paganini tra gli ospiti d’onore. Monferrato Green Farm 2024 si prepara a tornare dall’11 al 13 ottobre a Casale Monferrato. Questa seconda edizione della fiera, che si terrà al Polo Fieristico Riccardo Coppo, celebra il…

[ilvinoeoltre]

Birra Nazionale Senza Glutine (Birrificio Baladin)

[romanocappellari]

Duemila nuovi soci per Baladin

Un risultato straordinario: 5 milioni raccolti dal birrificio Baladin in meno di una settimana da oltre 2.200 investitori sono destinati a restare nella storia del crowdfunding italiano. Un risultato straordinario ma per nulla inatteso da chi ha seguito l’azienda in questi anni, perché il leggendario fondatore Teo Musso non si è limitato a portare sul mercato un ottimo prodotto, ma si è speso…

[nobeerreviews]

How do you usually spend your late evenings? (I'm enjoy a beer 🍻)

A delicious brew is always welcome while tumbling. And Xiauyu Kentucky, tobacco leaves and oak barrel, now that’s something to remember. Cheers!

[adrianomontanaroalessandria]

Il birrificio Baladin di Piozzo vince il premio Filiera italiana di Slow Food

La nuova Guida alle Birre d’Italia 2023 di Slow Food comprende 490 aziende e 2430 birre e sidri in una sezione tutta dedicata, tra le novità di questa edizione, e nuovi descrittori per facilitare la degustazione. La nuova edizione di Birre d’Italia vuole essere ancora più utile per il grande pubblico. ‘Uno strumento che in … Leggi tutto L'articolo Il birrificio Baladin di... Per il contenuto completo visitate il sito https://ift.tt/LtyqcfJ

da Quotidiano Piemontese - Home Page https://ift.tt/ByTuEJ4 via Adriano Montanaro - Alessandria

[personal-reporter]

Baladin e Piozzo ospitano "Marlene Kuntz con Karma Clima."

Baladin e Piozzo ospitano “Marlene Kuntz con Karma Clima.”

Al via il 22 novembre, dal birrificio Baladin di Piozzo, la seconda tappa del progetto della rock band cuneese in preparazione del nuovo disco. La Music Factory sarà incentrata su temi attuali e urgenti: nuovi modelli di sviluppo culturale, economico e turismo sostenibile per lanciare un importante monito sul cambiamento climatico. (more…)

[wineanddinosaur]

Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin

Around Halloween, North America’s craft beer scene turns its focus to pumpkin beer, a seasonal offering with a love-it-or-hate-it nature: Of all beer styles, as Clay Risen wrote in The Atlantic, “none is more divisive than pumpkin ales.”

Even if pumpkin beer isn’t your personal favorite, you probably have a clear idea of what it is — well, as long as you’re from the U.S. or Canada. After all, both countries eat pumpkin pie at Thanksgiving. Both are well stocked with lattes, muffins, and other doses of “pumpkin spice” at local Starbucks and Tim Hortons.

This makes perfect sense when you consider history and geography. The field pumpkin, a.k.a. Cucurbita pepo, is actually native to the Americas, where it has been used in brewing beer since at least 1771. But as craft beer expands around the world, drinkers who are completely unfamiliar with pumpkin pie, pumpkin spice, and even jack-o’-lanterns are getting a chance to sample their first pumpkin ales.

Sometimes, it doesn’t work out perfectly. And in other cases, that means making a very different kind of pumpkin beer.

At Germany’s Orcabrau brewery, founder Felix vom Endt learned about pumpkin beers while working at a brewery and a liquor store while living on Canada’s west coast.

“People got really crazy about pumpkin beers when the season arrived,” vom Endt says. “They were calling and asking, ‘When are the pumpkin beers going to arrive?’ And then the shelves were full of pumpkin beer. The shelves were full of pumpkins, pumpkin pies, pumpkin muffins — everywhere pumpkin, pumpkin, pumpkin.”

Inspired by the tastes he’d encountered in Vancouver and Seattle, vom Endt decided to make his own pumpkin brew, Big Mama, when he launched Orcabrau after he returned home to Nuremberg. Despite the fact that it used pumpkins from the brewery’s home region of Franconia, Big Mama faced an uphill battle from local beer lovers.

“We put it on sale, and no one was really interested in it. People were saying, ‘What? Pumpkin in a beer! This is not working!’” vom Endt recalls. “I thought it would be easy to hook up the Franconians on the pumpkin because it is locally grown, but people were a bit skeptical. It was hard to get them to even try the beer.”

At Poland’s Browar Kingpin, brewery owner Marek Kamiński decided to take a different approach when he created his pumpkin ale, Muerto.

“I have the impression that most pumpkin beers are spiced quite heavily, and I have an impression that pumpkin beers are associated with the spices, not with the pumpkin,” Kamiński says. “So we decided to brew it without spices.”

Made with small Hokkaido pumpkins sourced from a local farm, Kingpin’s Muerto was fermented with a Belgian ale yeast and brewed with an addition of sea buckthorn.

“We used it to have something else in our beer, to give it a fruity, tart flavor to counter the pumpkin sweetness. So it was not a traditional pumpkin beer as you know it — no spices,” Kamiński says. “It was a pumpkin ale, but done in a completely different way.”

Other brewers around the world produce pumpkin beers with their own local connections. Japan’s Baird Beer makes its Country Girl ale with kabocha, a species of winter squash that often appears in Japanese tempura. In the Piedmont region of Italy, Birra Baladin created its Zucca ale to celebrate the annual pumpkin festival in its hometown of Piozzo. In the Italian province of Latina, south of Rome, Birrificio Pontino brews its Orange Poison, an “Italian pumpkin ale,” adding the syrupy mix of candied fruits known as mostarda di frutta, as well as actual mustard and black pepper, before “dry-hopping” the beer with bitter almonds and nutmeg to create amaretto-like flavors.

On the other side of Italy, close to Venice, Birrificio Artigianale Veneziano brews its Pimpi, which brewmaster Dario Bona describes as simple and easy-drinking. “We don’t use any spices at all — it’s all about pumpkin for us,” Bona says. “We brew a simple Scotch ale, with a hint of peated malt. Then we add pumpkin puree in the fermentation tank, like a dry hopping.”

In Kyiv, Ukraine, Varvar Brew has created pumpkin beers in a number of styles. While the brewery has used pumpkin-pie spices for some of those brews, Varvar spokesperson Lana Svitankova notes that those spices aren’t necessarily local tastes.

“Today people mostly consider cinnamon, ginger, nutmeg, and maybe cloves as ‘pumpkin spice,’ but I think this is a concept borrowed from American tradition,” Svitankova says, noting that the brewery is taking a different tack for its upcoming pumpkin beer. “This year it will be an imperial stout with super-sweet baked pumpkin and no spice at all.”

In the end, pumpkin ales seem like much of the rest of North American craft beer culture: easily transportable to other places around the world, where the style can once again be made into something new. In many ways, it might be easier to create a unique take on pumpkin beer in a place where pumpkin doesn’t automatically bring to mind the mandatory additions of ginger, cinnamon, nutmeg, cloves, and allspice. As Kingpin’s Kamiński explains, brewing a pumpkin beer in Poland meant that he had a relatively clean slate.

“At that time, and I have the impression even now, there were not so many pumpkin beers in Poland,” Kamiński says. “Pumpkin pie is not that popular in Poland.”

The article Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin appeared first on VinePair.

source https://vinepair.com/articles/pumpkin-beer-abroad/

[delfinamaggiousa]

Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin

Around Halloween, North America’s craft beer scene turns its focus to pumpkin beer, a seasonal offering with a love-it-or-hate-it nature: Of all beer styles, as Clay Risen wrote in The Atlantic, “none is more divisive than pumpkin ales.”

Even if pumpkin beer isn’t your personal favorite, you probably have a clear idea of what it is — well, as long as you’re from the U.S. or Canada. After all, both countries eat pumpkin pie at Thanksgiving. Both are well stocked with lattes, muffins, and other doses of “pumpkin spice” at local Starbucks and Tim Hortons.

This makes perfect sense when you consider history and geography. The field pumpkin, a.k.a. Cucurbita pepo, is actually native to the Americas, where it has been used in brewing beer since at least 1771. But as craft beer expands around the world, drinkers who are completely unfamiliar with pumpkin pie, pumpkin spice, and even jack-o’-lanterns are getting a chance to sample their first pumpkin ales.

Sometimes, it doesn’t work out perfectly. And in other cases, that means making a very different kind of pumpkin beer.

At Germany’s Orcabrau brewery, founder Felix vom Endt learned about pumpkin beers while working at a brewery and a liquor store while living on Canada’s west coast.

“People got really crazy about pumpkin beers when the season arrived,” vom Endt says. “They were calling and asking, ‘When are the pumpkin beers going to arrive?’ And then the shelves were full of pumpkin beer. The shelves were full of pumpkins, pumpkin pies, pumpkin muffins — everywhere pumpkin, pumpkin, pumpkin.”

Inspired by the tastes he’d encountered in Vancouver and Seattle, vom Endt decided to make his own pumpkin brew, Big Mama, when he launched Orcabrau after he returned home to Nuremberg. Despite the fact that it used pumpkins from the brewery’s home region of Franconia, Big Mama faced an uphill battle from local beer lovers.

“We put it on sale, and no one was really interested in it. People were saying, ‘What? Pumpkin in a beer! This is not working!’” vom Endt recalls. “I thought it would be easy to hook up the Franconians on the pumpkin because it is locally grown, but people were a bit skeptical. It was hard to get them to even try the beer.”

At Poland’s Browar Kingpin, brewery owner Marek Kamiński decided to take a different approach when he created his pumpkin ale, Muerto.

“I have the impression that most pumpkin beers are spiced quite heavily, and I have an impression that pumpkin beers are associated with the spices, not with the pumpkin,” Kamiński says. “So we decided to brew it without spices.”

Made with small Hokkaido pumpkins sourced from a local farm, Kingpin’s Muerto was fermented with a Belgian ale yeast and brewed with an addition of sea buckthorn.

“We used it to have something else in our beer, to give it a fruity, tart flavor to counter the pumpkin sweetness. So it was not a traditional pumpkin beer as you know it — no spices,” Kamiński says. “It was a pumpkin ale, but done in a completely different way.”

Other brewers around the world produce pumpkin beers with their own local connections. Japan’s Baird Beer makes its Country Girl ale with kabocha, a species of winter squash that often appears in Japanese tempura. In the Piedmont region of Italy, Birra Baladin created its Zucca ale to celebrate the annual pumpkin festival in its hometown of Piozzo. In the Italian province of Latina, south of Rome, Birrificio Pontino brews its Orange Poison, an “Italian pumpkin ale,” adding the syrupy mix of candied fruits known as mostarda di frutta, as well as actual mustard and black pepper, before “dry-hopping” the beer with bitter almonds and nutmeg to create amaretto-like flavors.

On the other side of Italy, close to Venice, Birrificio Artigianale Veneziano brews its Pimpi, which brewmaster Dario Bona describes as simple and easy-drinking. “We don’t use any spices at all — it’s all about pumpkin for us,” Bona says. “We brew a simple Scotch ale, with a hint of peated malt. Then we add pumpkin puree in the fermentation tank, like a dry hopping.”

In Kyiv, Ukraine, Varvar Brew has created pumpkin beers in a number of styles. While the brewery has used pumpkin-pie spices for some of those brews, Varvar spokesperson Lana Svitankova notes that those spices aren’t necessarily local tastes.

“Today people mostly consider cinnamon, ginger, nutmeg, and maybe cloves as ‘pumpkin spice,’ but I think this is a concept borrowed from American tradition,” Svitankova says, noting that the brewery is taking a different tack for its upcoming pumpkin beer. “This year it will be an imperial stout with super-sweet baked pumpkin and no spice at all.”

In the end, pumpkin ales seem like much of the rest of North American craft beer culture: easily transportable to other places around the world, where the style can once again be made into something new. In many ways, it might be easier to create a unique take on pumpkin beer in a place where pumpkin doesn’t automatically bring to mind the mandatory additions of ginger, cinnamon, nutmeg, cloves, and allspice. As Kingpin’s Kamiński explains, brewing a pumpkin beer in Poland meant that he had a relatively clean slate.

“At that time, and I have the impression even now, there were not so many pumpkin beers in Poland,” Kamiński says. “Pumpkin pie is not that popular in Poland.”

The article Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin appeared first on VinePair.

source https://vinepair.com/articles/pumpkin-beer-abroad/

source https://vinology1.wordpress.com/2019/10/23/beyond-sugar-and-spice-how-global-craft-brewers-are-giving-pumpkin-ales-a-local-spin/

[johnboothus]

Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin

Around Halloween, North America’s craft beer scene turns its focus to pumpkin beer, a seasonal offering with a love-it-or-hate-it nature: Of all beer styles, as Clay Risen wrote in The Atlantic, “none is more divisive than pumpkin ales.”

Even if pumpkin beer isn’t your personal favorite, you probably have a clear idea of what it is — well, as long as you’re from the U.S. or Canada. After all, both countries eat pumpkin pie at Thanksgiving. Both are well stocked with lattes, muffins, and other doses of “pumpkin spice” at local Starbucks and Tim Hortons.

This makes perfect sense when you consider history and geography. The field pumpkin, a.k.a. Cucurbita pepo, is actually native to the Americas, where it has been used in brewing beer since at least 1771. But as craft beer expands around the world, drinkers who are completely unfamiliar with pumpkin pie, pumpkin spice, and even jack-o’-lanterns are getting a chance to sample their first pumpkin ales.

Sometimes, it doesn’t work out perfectly. And in other cases, that means making a very different kind of pumpkin beer.

At Germany’s Orcabrau brewery, founder Felix vom Endt learned about pumpkin beers while working at a brewery and a liquor store while living on Canada’s west coast.

“People got really crazy about pumpkin beers when the season arrived,” vom Endt says. “They were calling and asking, ‘When are the pumpkin beers going to arrive?’ And then the shelves were full of pumpkin beer. The shelves were full of pumpkins, pumpkin pies, pumpkin muffins — everywhere pumpkin, pumpkin, pumpkin.”

Inspired by the tastes he’d encountered in Vancouver and Seattle, vom Endt decided to make his own pumpkin brew, Big Mama, when he launched Orcabrau after he returned home to Nuremberg. Despite the fact that it used pumpkins from the brewery’s home region of Franconia, Big Mama faced an uphill battle from local beer lovers.

“We put it on sale, and no one was really interested in it. People were saying, ‘What? Pumpkin in a beer! This is not working!’” vom Endt recalls. “I thought it would be easy to hook up the Franconians on the pumpkin because it is locally grown, but people were a bit skeptical. It was hard to get them to even try the beer.”

At Poland’s Browar Kingpin, brewery owner Marek Kamiński decided to take a different approach when he created his pumpkin ale, Muerto.

“I have the impression that most pumpkin beers are spiced quite heavily, and I have an impression that pumpkin beers are associated with the spices, not with the pumpkin,” Kamiński says. “So we decided to brew it without spices.”

Made with small Hokkaido pumpkins sourced from a local farm, Kingpin’s Muerto was fermented with a Belgian ale yeast and brewed with an addition of sea buckthorn.

“We used it to have something else in our beer, to give it a fruity, tart flavor to counter the pumpkin sweetness. So it was not a traditional pumpkin beer as you know it — no spices,” Kamiński says. “It was a pumpkin ale, but done in a completely different way.”

Other brewers around the world produce pumpkin beers with their own local connections. Japan’s Baird Beer makes its Country Girl ale with kabocha, a species of winter squash that often appears in Japanese tempura. In the Piedmont region of Italy, Birra Baladin created its Zucca ale to celebrate the annual pumpkin festival in its hometown of Piozzo. In the Italian province of Latina, south of Rome, Birrificio Pontino brews its Orange Poison, an “Italian pumpkin ale,” adding the syrupy mix of candied fruits known as mostarda di frutta, as well as actual mustard and black pepper, before “dry-hopping” the beer with bitter almonds and nutmeg to create amaretto-like flavors.

On the other side of Italy, close to Venice, Birrificio Artigianale Veneziano brews its Pimpi, which brewmaster Dario Bona describes as simple and easy-drinking. “We don’t use any spices at all — it’s all about pumpkin for us,” Bona says. “We brew a simple Scotch ale, with a hint of peated malt. Then we add pumpkin puree in the fermentation tank, like a dry hopping.”

In Kyiv, Ukraine, Varvar Brew has created pumpkin beers in a number of styles. While the brewery has used pumpkin-pie spices for some of those brews, Varvar spokesperson Lana Svitankova notes that those spices aren’t necessarily local tastes.

“Today people mostly consider cinnamon, ginger, nutmeg, and maybe cloves as ‘pumpkin spice,’ but I think this is a concept borrowed from American tradition,” Svitankova says, noting that the brewery is taking a different tack for its upcoming pumpkin beer. “This year it will be an imperial stout with super-sweet baked pumpkin and no spice at all.”

In the end, pumpkin ales seem like much of the rest of North American craft beer culture: easily transportable to other places around the world, where the style can once again be made into something new. In many ways, it might be easier to create a unique take on pumpkin beer in a place where pumpkin doesn’t automatically bring to mind the mandatory additions of ginger, cinnamon, nutmeg, cloves, and allspice. As Kingpin’s Kamiński explains, brewing a pumpkin beer in Poland meant that he had a relatively clean slate.

“At that time, and I have the impression even now, there were not so many pumpkin beers in Poland,” Kamiński says. “Pumpkin pie is not that popular in Poland.”

The article Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin appeared first on VinePair.

Via https://vinepair.com/articles/pumpkin-beer-abroad/

source https://vinology1.weebly.com/blog/beyond-sugar-and-spice-how-global-craft-brewers-are-giving-pumpkin-ales-a-local-spin

[robelibe]

#birreagricole (presso Baladin Birrificio Agricolo)

[mulleswineuniverse]

Italian Beer - Super nice

Birra prodotta da Birrificio Baladin societa semplice Agricola - Italia

[architettandoincucina]

Eccomi nel #paradiso della #birraartigianale al #baladinopengarden pronti per la #festa ? (presso Baladin Birrificio Agricolo)

[zazie-dans]

Da GREENGO’s, un evento di Fuori di Taste

Un pop-up green bar sostenibile, verde, a impatto zero alla "Corte dei Conti". Il 10, 11 e 12 marzo 2017, dalle 11:00 alle 23:00, in via dei Conti 4/r a Firenze, presso Ub

In collaborazione con Baladin Birrificio Agricolo e ospiti di UB, particolare location in pieno centro storico, Zazie e Vitam Advice allestiscono un pop-up green bar, caffetteria, bistrot coinvolgendo piante "strane", utili, dimenticate, e poi radici, lieviti, funghi che nascono dal caffé. Verranno esaltate in miscelazioni e estratti vegetali, in simbiosi con piatti speciali, preparati con essiccatore, affumicatore, mani e cuore. Nella corte un chiosco di Fiori di Taste, fiori stagionali locali e edibili. Caffè e variazioni sul tema: torrefazione artigianale Trinci. 

Aperto anche domenica 12 marzo.

per info: 324 662 9190

[miro1336-blog]

営業終わりに皆んなでイタリア クラフトビールの試飲会！ Loverbeer、baladin、Birrificio Italianoほぼ全種取り揃えております！ ワイン用ブドウのバルベーラが入ったビール、さくらんぼ入りビール、シナモン入りビール、熟成させて古酒のような味わいのビールなどなど面白いものがたくさんあります！ abbinamento（お料理とのペアリング）もご提案致します！ #三軒茶屋#池尻#駒沢#渋谷#昭和女子大学#世田谷パブリックシアター#キャロットタワー#近く#イタリアン#レストラン#ペペロッソ#ランチ#贅沢ランチ#パスタランチ#昼飲み#ディナー#パスタ#クラフトビール#ビール#ワイン#イタリアワイン#ソムリエ#料理人#シェフ#スタッフ募集#italianfood#tokyo#クラフトビール#baladin#birrificioitaliano (ペペロッソ)

[tess3f]

View this post on Instagram

A post shared by Claudio Forti (@tess3f)

#terrebaladin #baladin Barley Wine con riso Nerone affinata in botti di vino rosso La storia della TERRE 2012 Nel suo excursus sulle ossidazioni, Teo decise, nel 2010, di dar vita ad un nuovo progetto e di trasformare l’ex birrificio - nel frattempo trasferitosi in locali più ampi - in una cantina di affinamento in botti. Acquisì, perciò, da blasonati produttori vinicoli, le botti dei loro pregiati vini per fare affinare due nuove birre create ad hoc. La prima birra venne chiamata Terre e dedicata al mondo dei vini rossi, prodotta con malto d’orzo e riso nerone ed affinata in botti che avevano ospitato grandi vini rossi italiani. Hanno collaborato all’avvio del progetto le cantine: Arnaldo Caprai, Borgogno, Cantine Del Notaio, Castellare, Ceci, Conti Di Buscareto, Contini, Cottanera, Di Majo, Donnafugata, Fontanafredda, Marchesi Di Barolo, Masseria Liveli, Fratelli Muratori, Palari, San Patrignano, Sassicaia, Tenuta Podernovo, Tenute Silvio Nardi, Terre Di Balbia, Valle Reale, Vigneti Massa. (presso Arrogant Pub) https://www.instagram.com/p/B8957CPCcuh/?igshid=go8nofx62dcp

[isaiahrippinus]

Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin

Around Halloween, North America’s craft beer scene turns its focus to pumpkin beer, a seasonal offering with a love-it-or-hate-it nature: Of all beer styles, as Clay Risen wrote in The Atlantic, “none is more divisive than pumpkin ales.”

Even if pumpkin beer isn’t your personal favorite, you probably have a clear idea of what it is — well, as long as you’re from the U.S. or Canada. After all, both countries eat pumpkin pie at Thanksgiving. Both are well stocked with lattes, muffins, and other doses of “pumpkin spice” at local Starbucks and Tim Hortons.

This makes perfect sense when you consider history and geography. The field pumpkin, a.k.a. Cucurbita pepo, is actually native to the Americas, where it has been used in brewing beer since at least 1771. But as craft beer expands around the world, drinkers who are completely unfamiliar with pumpkin pie, pumpkin spice, and even jack-o’-lanterns are getting a chance to sample their first pumpkin ales.

Sometimes, it doesn’t work out perfectly. And in other cases, that means making a very different kind of pumpkin beer.

At Germany’s Orcabrau brewery, founder Felix vom Endt learned about pumpkin beers while working at a brewery and a liquor store while living on Canada’s west coast.

“People got really crazy about pumpkin beers when the season arrived,” vom Endt says. “They were calling and asking, ‘When are the pumpkin beers going to arrive?’ And then the shelves were full of pumpkin beer. The shelves were full of pumpkins, pumpkin pies, pumpkin muffins — everywhere pumpkin, pumpkin, pumpkin.”

Inspired by the tastes he’d encountered in Vancouver and Seattle, vom Endt decided to make his own pumpkin brew, Big Mama, when he launched Orcabrau after he returned home to Nuremberg. Despite the fact that it used pumpkins from the brewery’s home region of Franconia, Big Mama faced an uphill battle from local beer lovers.

“We put it on sale, and no one was really interested in it. People were saying, ‘What? Pumpkin in a beer! This is not working!’” vom Endt recalls. “I thought it would be easy to hook up the Franconians on the pumpkin because it is locally grown, but people were a bit skeptical. It was hard to get them to even try the beer.”

At Poland’s Browar Kingpin, brewery owner Marek Kamiński decided to take a different approach when he created his pumpkin ale, Muerto.

“I have the impression that most pumpkin beers are spiced quite heavily, and I have an impression that pumpkin beers are associated with the spices, not with the pumpkin,” Kamiński says. “So we decided to brew it without spices.”

Made with small Hokkaido pumpkins sourced from a local farm, Kingpin’s Muerto was fermented with a Belgian ale yeast and brewed with an addition of sea buckthorn.

“We used it to have something else in our beer, to give it a fruity, tart flavor to counter the pumpkin sweetness. So it was not a traditional pumpkin beer as you know it — no spices,” Kamiński says. “It was a pumpkin ale, but done in a completely different way.”

Other brewers around the world produce pumpkin beers with their own local connections. Japan’s Baird Beer makes its Country Girl ale with kabocha, a species of winter squash that often appears in Japanese tempura. In the Piedmont region of Italy, Birra Baladin created its Zucca ale to celebrate the annual pumpkin festival in its hometown of Piozzo. In the Italian province of Latina, south of Rome, Birrificio Pontino brews its Orange Poison, an “Italian pumpkin ale,” adding the syrupy mix of candied fruits known as mostarda di frutta, as well as actual mustard and black pepper, before “dry-hopping” the beer with bitter almonds and nutmeg to create amaretto-like flavors.

On the other side of Italy, close to Venice, Birrificio Artigianale Veneziano brews its Pimpi, which brewmaster Dario Bona describes as simple and easy-drinking. “We don’t use any spices at all — it’s all about pumpkin for us,” Bona says. “We brew a simple Scotch ale, with a hint of peated malt. Then we add pumpkin puree in the fermentation tank, like a dry hopping.”

In Kyiv, Ukraine, Varvar Brew has created pumpkin beers in a number of styles. While the brewery has used pumpkin-pie spices for some of those brews, Varvar spokesperson Lana Svitankova notes that those spices aren’t necessarily local tastes.

“Today people mostly consider cinnamon, ginger, nutmeg, and maybe cloves as ‘pumpkin spice,’ but I think this is a concept borrowed from American tradition,” Svitankova says, noting that the brewery is taking a different tack for its upcoming pumpkin beer. “This year it will be an imperial stout with super-sweet baked pumpkin and no spice at all.”

In the end, pumpkin ales seem like much of the rest of North American craft beer culture: easily transportable to other places around the world, where the style can once again be made into something new. In many ways, it might be easier to create a unique take on pumpkin beer in a place where pumpkin doesn’t automatically bring to mind the mandatory additions of ginger, cinnamon, nutmeg, cloves, and allspice. As Kingpin’s Kamiński explains, brewing a pumpkin beer in Poland meant that he had a relatively clean slate.

“At that time, and I have the impression even now, there were not so many pumpkin beers in Poland,” Kamiński says. “Pumpkin pie is not that popular in Poland.”

The article Beyond Sugar and Spice: How Global Craft Brewers Are Giving Pumpkin Ales a Local Spin appeared first on VinePair.

source https://vinepair.com/articles/pumpkin-beer-abroad/ source https://vinology1.tumblr.com/post/188538383349