I have always had a fascination with the edible, be it different cuisines, all different kinds of coffees and teas, the art of mixology or that beautiful art (slightly biased) of brewing. When I was younger my love for creating different dishes or drinks was already quite prevalent. So when I found out that I would be working on blogs and articles, I thought it would be nice change of pace to go back to my roots.

We are now halfway two weeks into October and the pumpkin beers have already made a strong stand in the breweries, on our shelves and down our gullets! What better way to celebrate this delicious libation than to find all the different ways to use and enjoy it!

While indulging in the pumpkin beers, I knew I wanted to cook with it. So I did some research, and we can now take advantage of my thorough labors.

Wisconsin Pumpkin Cheese Soup

• 1 1/2 cups diced carrots


• 1 1/2 cups diced onion


• 1 1/2 cups diced celery


• 2 cloves garlic, minced


• 1 teaspoon hot pepper sauce


• 1/8 teaspoon cayenne pepper


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 3 cups chicken broth


• 2 cups pumpkin beer of your choice


• 1/3 cup butter


• 1/3 cup flour


• 4 cups milk or half and half


• 6 cups shredded sharp cheddar cheese


• 1 tablespoon Dijon mustard


• 2 teaspoons Worcestershire sauce


• 1 teaspoon dry mustard


• popped popcorn with pumpkin spice, for garnish

1. In a large saucepan over medium heat, stir together carrots, onion, celery and garlic. Stir in hot pepper sauce, cayenne pepper, salt and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.


2. Meanwhile heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3-4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.


3. Add beer mixture to the cheese mixture. Stir in Dijon mustard, Worcestershire sauce and dry mustard. Adjust for hot pepper sauce. Bring to a simmer and cook 10 minutes. Serve topped with popcorn.

After we enjoy such a delicious soup, it's about time for dessert. These are two beer mixes that I prefer, and they definitely lean on the side of dessert.

Pumpkin Pie Black and Tan

For this I enjoyed using two Southern Tier beers: Pumking and Crème Brûlée Stout. I found that they balanced each other out by taking away the acidity from the ale and the bitterness of the stout, leaving behind a fairly sweet smooth pumpkin pie to drink and enjoy.

Pumpkin Bomb

We can never forget the bomb, delicious and writhing with tradition. I like to make mine a tad bit different.

I start with a rim of honey and crushed pecans, then pour in one bottle of Erie Brewing Johnny Rails. For my double shot I prefer using Michael’s Irish Cream and Flame Thrower. After that you should know the drill. Drop your double shot into your pint, and drink up!

I know some of you want your beer left alone, and that is more than fine. There are some occasions though, that you might want to spark up the flavor just a smidge. On days like that there are three shots/cordials I prefer to sip on while I enjoy my pumpkin beer:

Northern Peaks Whipped Cream Vodka

Palms Spiced Rum

Flame Thrower Cinnamon Whiskey

With those tasty thoughts, I end this month’s ramblings. This is your Oviedo beer consultant Nate Palm signing off.

Drink Up!... But be safe.

Follow Nate on Twitter @abcbeernatep