A number of years ago we laid down a challenge to ourselves. A discussion was had as to why grapes were always considered superior when it came to fermented beverages ... Ashley assured the crowd that he could achieve the same complexity with carrots ... I mean, pumpkins!
So behold, a wild fermented brew of 50% whole, locally grown pumpkins & 50% malted Tasmanian barley. Our very first pumpkin brew was in 2016 and we followed up again in 2017 & 2018. Each had its own individual character but we felt that a blend of the three, each barrel aged individually, achieved the souring complexity we were looking for. Forget all the American Halloween bullshit, THIS is what fermented pumpkins should taste like ... and it will surprise you! - Ashley Huntington Two Metre Tall