There are pumpkin based flavors that are not pumpkin pie. With this in mind we set out to make an autumnal beer in the pumpkin tradition that wasn’t simply a typical pie-spiced beer. Looking to enhance the pumpkin’s naturally dry starchy flavors, we roasted its meat touched with orange oil, pink peppercorns and candied ginger. This was added to the mash of our high gravity cream ale recipe. We then took our soup inspired ale and aged it in our Scobeyville, NJ neighbors’, Laird’s, AppleJack barrels from last Halloween to this. Time in the Scobeyville wood has mellowed the peppercorns’ heat, orange zest, and sweet ginger bite and added the autumnal note of bushels of red apples. Drink Pumpkin Cream Scobeyville Wood because there are spices on the shelf behind the nutmeg and barrels beyond bourbon.