This is the description of how the Pumpkin/Squash Beer style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Pumpkin/Squash Beer beer style.
Pumpkin/Squash beers are any beers incorporating pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors, ranging from subtle to intense, should be present. These beers are not spiced, but may have ﬂavors associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and ﬂavors should be absent. Versions exhibiting spice aromas and/or ﬂavors should be categorized as Pumpkin Spice Beers or as other spice beer or possibly as experimental beer styles. 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 pumpkin or squash used and related processing, or other factors which influence perceived sensory outcomes.
- Body: Varies with underlying style
- Malt Flavors & Aromas: Can vary from low to medium-high depending on the underlying style
- Hop Flavors & Aromas: None to medium
- Fermentation Characteristics: Typical of underlying beer style
Brewing Properties of Pumpkin/Squash Beer
The functional properties of brewing Pumpkin/Squash Beer beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|2.5 - 12.0%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|5 - 35 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–5 - 50 SRM
(10 - 99 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.030 - 1.110|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.006 - 1.030|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.