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Cooking with Pumpkin Ale


Block House Beer Bread


12 oz Block House Pumpkin Ale
3 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 stick butter, melted and divided
3/4 cup canned pumpkin
1 Tbsp molasses
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
1/8 tsp allspice


  1. Preheat the oven to 350 and lightly grease a 9×5-inch loaf pan.
  2. Pour the pumpkin beer into a sauce pan and whisk vigorously for 1-2 minutes to flatten the beer.
  3. Heat over medium until boiling, whisking occasionally to help keep the foaming down.
  4. Reduce by half, to 3/4 cup (about 15 minutes) and set aside to cool slightly.
  5. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  6. In a smaller bowl, whisk together the beer, 2 Tbsp melted butter, canned pumpkin, molasses, and ground spices.
  7. Add the pumpkin mixture to the dry ingredients, mixing with a spoon until no dry ingredients are left (if your canned pumpkin is very thick, you might need to add 2-4 Tbsp milk to help get things mixed together).
  8. Pour half of the remaining melted butter into the baking dish.
  9. Spoon the batter into the baking dish and drizzle the remaining melted butter over top.
  10. Bake 45-55 minutes, until the top is golden brown and a knife inserted into the center comes out clean.



Yields: 1 loaf, ~12 slices

Adapted from The Pastry Queen

Estimated time: 1 hour 30 minutes


Drunken Pumpkin Chili

1 pound 93% lean ground beef (optional)
3 cloves garlic, minced
1 medium onion, chopped
2 large carrots, diced
1 yellow bell pepper, diced
1 bay leaf
1 tablespoon cumin
1 tablespoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon tomato paste
1 cup pumpkin ale
15-ounce container pure pumpkin puree
15-ounce container diced tomatoes
2 canned chipotle peppers in adobo sauce, seeds removed and minced
15-ounce container black beans, drained and thoroughly rinsed
15-ounce container cannellini beans, drained and thoroughly rinsed (optional)
Salt and freshly ground black pepper


  1. Add the ground beef to a dutch oven or large stock pot and adjust heat to medium-high.
  2. Break up the meat using a wooden spoon, and immediately add the minced garlic, diced onion, diced carrots, and diced bell pepper.
  3. Season with salt and pepper.
  4. Cook for about 7 minutes, or until the meat is nicely browned and the veggies are softened.
  5. Reduce the heat to medium. Add the bay leaf, cumin, oregano, cinnamon, allspice, and tomato paste, and stir to combine.
  6. Add the Block House Brewing Pumpkin Ale and stir to deglaze the bottom of the pan.
  7. Allow the pumpkin ale to cook and reduce for about 5 minutes.
  8. Add the pumpkin purée and diced tomato. Season with salt and pepper. Add the minced chipotle peppers, and stir to combine.
  9. Partially cover the pot, reduce the heat to low, and allow the chili to cook for about 45 minutes.
  10. Add the black beans, stir, and allow the chili to cook another 10 minutes. Season to taste with salt and pepper, and serve.


Yield: 6 servings

Total Time: 1 hour, 20 minutes
Prep: 10 minutes
Cook: 1 hour, 10 minutes

Adapted from The Scrumptious Pumpkin

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