This will be the first of many posts that incorporates the new concept for this blog, now called The Tao of Brew. I intend to provide various beer cocktail recipes, vegan/vegetarian food pairings, and informative how-tos on topics like creating tinctures, hop salts, kombucha, and various forms of lacto fermentation. If you have any suggestions, contact me and I am more than happy to entertain them.
So, let’s get this party started! I know that many people don’t like pumpkin beers and think they are an abomination to the world of craft beer, let alone beer as a whole. Well, I am not one of those people; I personally love pumpkin beers and the spice profiles that they bring to the table. Of course, anyone that knows my beers and brewing style, wouldn’t be surprised, as I am known for my outlandish use of herbs and spices. In fact, for years, I was known as “23” to friends in the community, due to my beers constantly being entered into category 23 Specialty in competitions.
This beer cocktail is simple and fun in my opinion and is perfect for the multitude of pumpkin beers that have been filling up shelves for the last month or more. Optimally, I would be using my own Sacred Brewing Co. pumpkin beer, entitled Something Spice & Everything Nice, but since that isn’t available publicly (yet) and I also wasn’t able to brew any this year, we will be going with a commercial example available here in Arizona. Don’t worry though, as I have listed a handful of options for people on the East Coast as well in the recipe below. I hope you enjoy this as much as I do.
- Central City Brewers + Distillers Red Betty Spiced Pumpkin Ale (5.0%)
- Indian Wells Brewing Company Spicy Pumpkin Ale (5.5%) *this is the one I am using for this recipe
- Southern Tier Brewing Company Pumking (8.6%) Honestly, this is probably my favorite choice.
- Wolaver's Organic Pumpkin Ale (5.4%)
- Wachusett Brewing Company Pumpkan (5.2%)
- Hoppin' Frog Frog's Hollow Double Pumpkin Ale (8.4%)
- 1 fl. oz Jim Beam Rye
- 2 Tbsp Light Brown Sugar
- 1 tsp Cinnamon Powder
- 1 piece Candied Ginger Slice (Ginger People make a good one)
- Chill beer and whiskey. I like to put my whiskey in the freezer to get it nice and cold for this drink (this is what takes the most time).
- Prepare Garnish by taking cinnamon and sugar and placing on a small plate or saucer and mixing together. If you don't plan on making too many of these drinks, then half the amounts of cinnamon and sugar, as I make it and then use it for multiple drinks.
- Now, take another small plate or saucer and add some water to it.
- Next, get a glass; I like to use a tulip glass for this beer. Holding the glass by its stem, carefully tip it toward the saucer of water at about a 45-degree angle. Dip the glass into the water, rotating the glass through the water so that only the outer edge of the rim becomes moist. Be sure to moisten about a quarter inch of the rim. Repeat this process with the glass in the cinnamon/sugar saucer, coating the outer lip of the glass in the mixture. Feel free to slightly moisten the edge of a kitchen towel or paper towel and tidy up the rim as you see fit.
- Add the rye whiskey to the glass and then beer. Mix gingerly (pun intended) to avoid foaming.
- Take a piece of candied ginger and cut into it at the center with kitchen scissors or a knife. Place onto rim of glass and enjoy. Rotate glass to get cinnamon/sugar mixture as you drink and take random nibbles of the candied ginger with sips for a burst of spice and flavor. Sláinte!
- Note the ABV of the beer and if you decide to use one with a higher alcohol content, you may want to reduce the amount of whiskey accordingly; I have done this with Pumking and halved the amount of rye whiskey. If you want more rye character or spice, feel free to go with Bulleit Rye or George Dickel Rye as alternates. Also, feel free to substitute regular cane sugar for the brown sugar if you don't have it.