Pumpkin Spice Beer - Craft Beer Monkey

Color: Can vary from pale to very dark depending on the underlying style

Clarity: Clear to hazy is acceptable

Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style

Perceived Hop Aroma & Flavor: None to medium and should not overpower spice, pumpkin or squash, if present, or overall balance of aromas and flavors.

Perceived Bitterness: Low to medium-low

Fermentation Characteristics: Typical of underlying beer style

Body: Varies with underlying style

Additional notes:

These are any beers using pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash may not be evident or may range from subtle to intense. They are spiced with other ingredients whose character should be evident and in balance. While cinnamon, allspice, clove and nutmeg are common spices added to American-type pumpkin beers, other spices may be used. For example, a brewer could replicate a Wit-Pumpkinspiced beer by using orange peel and coriander.

When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as spice(s) used, pumpkin or squash used if any and related processing, or other factors which influence perceived sensory outcomes.

Color SRM (EBC): 5 - 5 0 (10 - 100 EBC)
ABV: 2.0% - 9.5% (2.5% - 12.0%) %
IBU: 5 - 35
AE - Apparent Extract: 1.006 - 1.030 (1.5 - 7.6 °Plato)
OG - Original Gravity: 1.030 - 1.110 (7.6 - 25.9 °Plato)