Monday, November 9, 2009

Falling Rock hosts Elysian Pumpkinfest

Falling Rock Tap HouseAre you a pumpkin head? Or at least a fan of great pumpkin beer? Then you'll be interested in heading to the Falling Rock Tap House in Denver, Colorado on Tuesday, November 10th, 2009 at 5pm for the Elysian Pumpkinfest '09. Here are the details of the event from today's newsletter from Chris, the owner of Falling Rock Tap House.

Elysian Pumpkinfest '09

Come on out & try out 5 different pumpkin beers from the Masters of the Orange Gourd, Elysian Brewing Company of Seattle Washington. We will have the following Beers pouring :


Brewed with Maris Otter pale, Weyermann wheat, Cara-Munich and Cara-Vienne malts, with pumpkin in the mash, kettle and fermenter. Bittered with German Northern Brewer and finished with Czech Saaz hops. Unspiced but for the Weihenstephan Bavarian wheat beer yeast. OG 12° Plato (1.048), alcohol 5.1% by volume. Brewed in our small (3 bbl) Tangletown brewery.


Spookily smooth and chocolatey with a touch of cinnamon. A perennial favorite, brewed with Great Western pale, Crisp 77° Crystal, Munich, Cara-Vienne, roasted, chocolate and Special B malts with roasted pumpkin seeds in the mash. Pumpkin in the mash, kettle and fermenter. Bittered with Magnum and finished with Saaz and crushed cinnamon. OG 19.35° Plato (1.080), alcohol 6.5% by volume. Brewed at the Elysian on Capitol Hill.


Silver medalist at the 2007 Great American Beer Festival in the Fruit and Vegetable category, the world’s first Imperial pumpkin ale. Brewed with pale, Munich, Cara-Hell, Cara-Vienne, Cara-Munich and Crisp 45° L Crystal malts. Roasted pumpkin seeds in the mash, and extra pumpkin added in the mash, kettle and fermenter. Spiced with cinnamon, nutmeg, cloves and allspice. OG 19° Plato (1.078) alcohol 8.1% by volume. Brewed at our original Capitol Hill location in Seattle.


Brewed with pale, Munich, Cara-Hell and 150° Crystal malts and both malted and unmalted wheat, as well as wheat flour. Very lightly hopped with UK Fuggles and aged in fermentation for ten months with second-generation sour Belgian yeast blend (a culture we’ve kept alive for seven years), then in kegs for an additional four months. Pumpkin in the mash and kettle. OG 14.1° Plato (1.057), alcohol 5.1% by volume.


Brewed with over 7 lbs. of pumpkin per barrel. Made with Pale, Munich and Crystal malts, green and roasted pumpkin seeds, and pumpkin in the mash, boil and fermenter. Bittered with Magnum hops. Spiced in conditioning with nutmeg, clove, cinnamon, ginger and allspice. OG 14.9° Plato (1.060) alcohol 5.9% by volume.

David Buhler, Founder & Head Idea Man for Elysian will be in town for the event so come on out & Enjoy.

Related articles:
- GABF week at the Falling Rock Tap House.
- Video tour of the Falling Rock Tap House.
- Falling Rock celebrates hop harvest.

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