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Pumpkin and Spice

As a pastry-chef-in-training, I love to eat, entertain and create. I spend a lot of time in the kitchen, and I love sharing new things I find, try and bake. This blog chronicles the adventures I have with food- at home,at school, on vacation and in my career. I’m especially excited to share my adventures this coming fall, as I will be starting a six-month externship as a baker at a luxury ski resort in Utah.


Aug 13
2008

Is it Fall Yet?

Posted by pumpkin in pumpkinhalloweenbeerautumn

I love pumpkins. I mean really love pumpkins. I like the way they look, I like eating them (in pie, ravioli, soup, baked goods, ice cream... ) and I like everything about them (okay, except maybe the stringy stuff inside- that makes my skin crawl.) Of course, since they're a pretty seasonal food, I really only get to enjoy them in autumn. Autumn also happens to be my favorite season, and I honestly spend most of the summer wishing September would hurry up and get here already. (Not that autumn in Florida means anything- leaves don't change, and it doesn't cool down until late October... But I can finally stop feeling like a weirdo for having a pumpkin cookie jar on my counter year-round.)

So, needless to say, when I saw Harvest Moon Pumpkin Ale at the grocery store, I almost wept for joy! It was like seeing the first golden orange leaf of the season, or having to put on a jacket on the first crisp, cool day... It was beautiful- the closest thing I'll get here in the tropics to a harbinger of the season to come.

Harvest Moon is brewed by Blue Moon Brewing Company in Canada and is imported by Coors. (If you've never had Blue Moon, I highly recommend it- it's quite good.) The website lists the "season" for Harvest Moon as early September-late November, so we must be getting a sneak peak? I'm not complainin'.

I've never had Harvest Moon before, so I was excited to try it. I was also a little leary, as I have had some very... squash-y pumpkin beers in the past. There is definately an art to balancing the perfect amount of pumpkin sweetness and earthiness without making it taste like a fermented can of Libby's pumpkin puree.

The label is very pretty- it's in the same folksy woodcut-style as regular Blue Moon, but with a pumpkin patch and a more autumnal color palate. The label says the ale is infused with pumpkin, cloves, nutmeg and allspice and brewed using traditional crystal malt. When poured, the beer has a rich coppery color, but really no smell of pumpkin or spice- it just smells like an ale. The flavor at first was very like a nice, malty ale, with just a slight sweetness... it wasn't until I'd swallowed that I really got the faintest aftertaste of the spices and pumpkin. It was good- not overpowering, very refreshing and quite enjoyable. I liked it, but I could have dealt with a slightly more pronounced pumpkin spice flavor, however, I'm glad they erred on the side of restraint. I'd rather have a subtle, pleasantly drinkable pumpkin ale than something overwhelming and vile.

I'd definately buy it again, especially as it's a reasonably priced, easy-to-find brand. I'm sure Harvest Moon will find its way into regular rotation in our fridge this fall.

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I love pumpkin too! I'm so excited for the fall. I have to make sure I don't start using it too early, like I did last year.

I've tried this beer before. I thought it was pretty good. I like Blue Moon beers. I look forward to more beer reviews!
emiline , September 01, 2008
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i totally saw this at world market and was wondering if it was good! i'm also a huge pumpkin fan smilies/smiley.gif i'll have to pick some up!
fitnessista , September 01, 2008
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It's so great to see pumpkin love is flourishing (although perhaps in very small pockets) in the States! Here in Australia we love it. Lots of aussies would nominate baked pumpkin pieces (done just like baked potatoes, with a bit of oil and salt and pepper) as one of their favourite foods. My Georgia-raised housemate tells me that for most Americans, pumpkin is something that comes in a can.

I came across this page while looking for a recipe that approximates the savoury pumpkin and ricotta filo pastries we get at a bakery near here. So I was wondering what filling you like to use for your pumpkin ravioli - maybe it could be converted into a pastry filling?
devi , October 22, 2008

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