Continuing our path of fall gourd ales that aren’t just “pumpkin pie spice mix” darker beers, we turn again to cuisine for spur. Here we deconstruct a “Zucca Ravioli” served in brown butter and sage topped with grated biscotti. Roasted butternut squash meat with butter added to the mash of a rich ale, fermented on anise cookies from our cohorts at The Flaky Tart and dry hopped with sage from our neighbors The Homestead at 7 Arrows. An autumn plate from the hills of Northern Italy interpreted as a Jersey harvest time ale. Drink Rav because there are always more spices on that shelf.