There is a time and place for every beer. Like seasonal produce, beers appear as the weather changes to match up with the early sunsets, hay rides and naked tree branches that come every fall. But let’s face it: even with fantastic Oktoberfest specials, Harvest ales, and ESBs (Extra Special Bitters)—we all know its pumpkin season.
Breads, pies, cakes, cookies, candles, seeds, soups—you name it. For the next few months, everything will be inundated with the sweet, orange richness of everyone’s favorite squash. With spices like ground ginger, nutmeg, cloves, cinnamon, and allspice dancing through the fall brews in different proportions, pumpkin beers replace dessert with the liquid version of pumpkin pie.
After some kick-ass pumpkin pancakes, I developed a taste for pumpkin in the morning. Naturally, I want my pumpkin (beer) for breakfast. Starting a day off with the best fall has to offer helps ward away the 9-5 blues.
Breakfast beer poses significant issues for most—especially on weekdays when getting to work sober is more than a bit important. There’s something about having an adult beverage before heading out in the AM that is (understandably) socially unacceptable. Though I’m not sure many people could tell the difference between my beer buzz and my coffee buzz, I’m not looking to find out any time soon. But–of course there is a but–if beer is added to a recipe that’s cooked, it will lose most of its punch.
Most pumpkin beers will range from 4-7% ABV (Check out Beer Advocate for some great notes on loads of Pumpkin Beers), and when simmered for 30 minutes, according to this 2003 study by the USDA’s Nutrient Data Laboratory, only 35% of the alcohol will remain. So even with a stronger beer as an ingredient, that’s nowhere near enough to do any real damage.
I sat down with a pumpkin bottle and a can of pumpkin puree for about an hour to chat about how they could help me have a lovely, pumpkin filled breakfast experience. My beer of choice was the Schlafly Pumpkin Ale for its sweetness and well-rounded spice without going overboard on the nutmeg like some others. It’s a great representative of what a pumpkin beer should taste like. The canned pumpkin puree was there for moral support—in case the pumpkin flavor got lost in the mix.
They didn’t say much.
In the end, it came down to me diving into the can of pumpkin, while drinking the beer—same mouthful, very strange—but I came up with this little beauty: an homage to the jars found lining the “shelves” at farmers markets that are increasingly populating the streets of Philadelphia. Was there a sale on street permits, or what?
Schlafly Pumpkin Beer Butter
…your toast will never be the same
- 1 Can Pumpkin Puree (not pumpkin pie mix…there is a difference)
- 1 C Schlafly Pumpkin Ale
- 1 C White Sugar
- 1 t ground ginger
- 2 t cinnamon
- 1 t nutmeg
- 2-3 dashes cayenne pepper
Combine pumpkin, beer, sugar and spices in a saucepan and stir well. Bring the mixture to a boil. Reduce heat and simmer for 30 minutes –the mixture will be thickened in the end. Be sure to stir frequently.
Chill in the refrigerator before serving. Great on toast when you’re running out the door and (almost) late for work every day!