Think a glass of milk’s the only way to wash down pumpkin pie? Think again: Everybody’s favorite holiday dessert gets new life from a slew of brews.
An even-keeled amber hits a bite of pie just right with its balanced malt and hops and clean bitterness; a brown ale acts similarly, but deeper toffeelike malts draw out more pie-crust sweetness.
A bitter porter’s reserved chocolate, smoke and roast nuances sink right into pumpkin filling; amplify those malt notes with a chocolate or coffee stout.
When bubbly, sweet apple cider hits a moussy forkful of pumpkin and autumnal spice, the planets align. A tart berry lambic ups the flavor factor and dramatically takes over the swallow.
GO SEASONALLY SPICY:
Pumpkin pie spice perfectly connects with a hefeweizen’s light clove touch. A more obvious match? A spiced-up pumpkin ale to bolster the cinnamon.