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01 September 2008 - Pumpkin Ale’s autumnal tones
 As autumn moves closer, Badger’s seasonal Pumpkin Ale, with its distinctive caramelised flavours of roast pumpkin and cloves is making a welcome return – but in a new tall bottle. Pumpkin Ale (4.6% ABV) brewed by family brewers, Hall & Woodhouse is golden amber in colour and with peaty, spicy warming hints; it’s a delicious concoction for cool autumn evenings.
“With its flavours of sweet vegetables, warming spices and bitter ale, Pumpkin Ale is especially good with pumpkin pie, sticky toffee apples and carrot cake. As with each of our premium ales, Pumpkin Ale is created by our master brewer using the very best raw ingredients and recipes that have been passed from generation to generation. We are proud of our Dorset links and history and this provenance is fundamental to the fine quality of each one of our premium ales,” said Rick Payne, Brands Marketing Manager at Hall & Woodhouse.
The water used in all Badger beers is Dorset Spring water that has been naturally filtered for up to a century through the Jurassic chalk downs and drawn up 120 feet from the brewery’s own wells. Hall & Woodhouse also sources its yeast from within Dorset, the current Badger brewery yeast was changed in 1934 and it has been ‘pitched’ from brew to brew for well over 70 years.
A Pumpkin Ale recipe for Pumpkin Ale soup: take the cubed flesh of one pumpkin, a large potato and a bay leaf, simmer until tender and drain. Chop an onion, a small chilli and two garlic cloves and sweat with 1 tsp of curry powder. Mix cooked pumpkin mixture, 500ml of stock (chicken or vegetable) and a good glug of Badger Pumpkin Ale, simmer and season to taste. Blend to a smooth consistency, add a swirl of double cream and serve.
For more information please contact:
Contact: Rick Payne
Telephone: 01258 452141
Email: richard.payne@hall-woodhouse.co.uk
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