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PUMPKICK

Spice, Herb, or Vegetable Beer

Aug 282013

Brewer Reviewer’s Take: While I was a bit hesitant when Mrs. Brewer Reviewer came home with a six pack of Pumpkick from New Belgium since it is brewed with Cranberry juice (a natural diuretic). I then remembered that I have to do my job…which is to reviewer brews. Pumpkick is hazy wheat in color and offers a large lingering head once poured. Pumpkick gives off scents of pumpkin quickly followed up by cinnamon. The cranberry juice takes some of the pumpkin away from this fall seasonal since it leaves a bit of tart on the tongue. Pumpkick has a good kick at 6% ABV. It is easy to drink and a perfect fall ale. Not light like a summer seasonal and not rich like a typical winter brew. Overall Pumpkick is pleasing to the senses in aroma, appearance and taste.

Scale 1-5 (5 being the best)

Aroma: 5; Appearance: 5; Flavor: 4; Mouthfeel: 4; Stylistic Accuracy: 4; Overall Impression: 4

Alcohol by Volume (ABV): 6%
Brewed By New Belgium Brewing
500 Linden St
Fort Collins
Colorado
USA
North America
(970) 221-0524
http://www.newbelgium.com

Brewer’s Notes: What’s that bite of tartness doing in a pumpkin beer? Adding the unexpected kick of cranberry juice to brighten this traditionally spiced seasonal ale. PUMPKICK is brewed with plenty of pumpkin juice cinnamon, nutmeg, and allspice, but its the cranberries and touch of lemongrass that send your tastebuds sailing.

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Spice, Herb, or Vegetable Beer Traits

Click the below buttons for a more detailed description of Spice, Herb, or Vegetable Beer style traits

Beer Style Description

Herb beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than or in addition to hops to create a distinct (ranging from subtle to intense) character, though individual characters of herbs and/or spices used may not always be identifiable. Under hopping often, but not always, allows the spice or herb to contribute to the flavor profile. Positive evaluations are significantly based on perceived balance of flavors. A statement by the brewer explaining what herbs or spices are used is essential in order for fair assessment in competitions. Specifying a style upon which the beer is based may help evaluation. If this beer is a classic style with an herb or spice, the brewer should specify the classic style. Overall balance is the key to presenting a well-made spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and SHV(s) work well together while others do not make for harmonious combinations.

Alcohol By Volume Range

Varies By Style

IBU's Range

Varies By Style

Aroma

The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. The individual character of the SHV(s) may not always be identifiable when used in combination. The SHV character should be pleasant and supportive, not artificial and overpowering. As with all specialty beers, a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma is preferable, especially in dark styles. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation.

Appearance

Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate.

Flavor

As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of the SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.

Mouthfeel

Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body and/or slickness, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.

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