Harvester Brewing has introduced its 2013 offering - Squash Ale - produced using locally-grown squash that was harvested and roasted by the company’s team.
To create Squash Ale, the company has sourced squash from the fields at Love Farm Organics, in Forest Grove, Oregon.
The harvest was then sliced, diced, seeded and roasted in the oven at Jensen's Bread & Bakeries in Portland. Then the company has added roasted and crushed pumpkin seeds to the mash.
It is triple squashed with squash added in the mash tun, kettle, and fermenter, which was slow roasted for five days into a squash butter.
Then it spiced with cinnamon, nutmeg, and toasted coriander to complement the squash flavors and aromas without overpowering the beer.
The new ale is currently available on draft from 7 November 2013 at the brewery's gastropub. It also plans introduce this new ale in bottles in Oregon and Washington next week.