About RETURN OF THE DARK GOURD
We brewed a batch of our session porter, Robustito, and instead of barrel-aging the batch, we used it as a base for a whole bunch of roasted pumpkins from City Slicker Farms. Then we added a bit of cinnamon and allspice for an autumn kick.
Ingredients
HOPSWarrior
MALTTwo Row, Flaked Barley, Vienna Malt, Crystal 140, Brown Coffee Malt, Patagonia Chocolate 350, De-Bittered Black Malt, Toasted Buckwheat
YEASTCalifornia Ale
