A few weeks ago I stumbled upon this article on the Huffington Post that had the ultimate guide to fall pumpkin beers. Since I am a lover of all things pumpkin, I knew I had to check this list out. Many of the names and flavor profiles on the list definitely sounded intriguing, namely the Smuttynose Pumpkin Ale.
Ever since I found out about my food allergies, I have had a bit of a complicated relationship with beer. Many large beer distributors use corn as a “filler” in their beers, thus preventing me from enjoying any. To be honest, it’s no skin off my teeth since I prefer craft brewers and try to support them as often as I can (the Englishman is also a big craft brewer fan as well). So when I saw Smuttynose listed on the Huffington Post list, I decided to shoot them an email to ensure that their beer was free of any unnecessary “filler.”
I was delighted to learn that not only was their made with all natural ingredients (ie: not corn), they used ACTUAL pumpkin in their beer too! Now this is a beer I can get on board with. The only possible obstacle in my way was the fact that Smuttynose only distributes to states in on the East Coast (they are located in New Hampshire).
After some extensive internet research, shipping fees, age verification and a trip to the UPS shipping center, I finally had the prized Smuttynose Pumpkin Ale in my possession. And yes, this beer was definitely worth all of the shipping trouble.
The pumpkin ale was smooth with the hint of pumpkin and other spices and didn’t have any sort of bitter aftertaste. The Englishman even said this was one of the better craft beers that he’s had (and that’s saying a lot from him).
After having a couple with the Englishman, I felt so inspired by Smuttynose that I decided to make a Pumpkin Beer Bread in its honor.
So to all the nice brewers at Smuttynose Brewing in New Hampshire, this bread’s for you.
Smuttynose Pumpkin Ale Beer Bread (inspired by this recipe)
2 cups whole wheat flour
1 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
3 tablespoons sucanat
1/2 tsp ginger
1/2 teaspoon pumpkin pie spice
1/4 cup pumpkin
1/2 cup chopped pecans
1/2 cup water
1 12 oz bottle Smuttynose Pumpkin Ale
Honey for drizzling
Heat oven to 350 F and grease a 9×5 loaf pan.
Combine all dry ingredients – flours, baking powder, salt, sucanat, ginger, cinnamon, pumpkin pie spice and mix well.
Add in pumpkin and 1/2 cup water. Slowly add in the chopped pecans and fold all ingredients together. Once all is blended, add in your beer and stir well until it is no longer foamy. Place in 9×5 greased pan. Drizzle top with honey and sucanat.
Cook for 50-60 minutes (depending on how warm your oven runs)
Slice, devour, enjoy! And have another Smuttynose Beer!