We start by mashing pumpkin with the grains to convert starches.

This brew is malt-forward and more full-bodied than a typical pumpkin ale. We let the alcohol and the sweetness dance with the pumpkin and autumn spices while fermenting.

We call this porter Punkt.

To create Banshee, we fill a fresh Woodford Reserve oak barrel, delivered to us directly from the distillery with Punkt. We then let it mature until the bourbon and vanilla notes are pronounced.

From there, we fill casks using nitrogen and serve from our Nitro faucet.

The result is a creamy imperial pumpkin porter, reminiscent of a hearty, spiced pumpkin pie topped with bourbon-infused fresh whipped cream.


 

Banshee

Style Guidelines: Barrel-Conditioned Imperial Pumpkin Porter.

Rotation Schedule: Autumn

Food Pairings: Roasted duck; roasted root vegetables au gratin with bechemel sauce; sharp cheeses; lamb stew; as a soda float; gingerbread cake; dark chocolate

Body: medium full
Color: earthy brown

Grain: British dark crystal and chocolate, Biscuit, American 20 caramel, Special B

Bittering Hops: East Kent Golding
Finishing Hops: East Kent Golding

Adjuncts: Pumpkin, cinnamon, nutmeg, mace, fround ginger, allspice

Original Gravity: 1.072
IBUs (estimate): 17
Alcohol By Volume: 7.8% plus bourbon leeched out of barrel staves

First Tapped: October 31, 2013